Creaming is different from rubbing in because the fat and sugar are creamed together to form a light white emulsion to which the liquid is added and then the sieved flour folded in, and cleared to a smooth paste.
This method of production produces a softer and lighter paste but does require refrigeration to firm the paste before handling can begin.
Special fats such as cake margarine and shortenings which have good creaming properties, are used in bakeries and kitchens. Butter needs to be at room temperature to enable creaming to take place successfully.
Flour Batter Method
This is often defined as a secondary creaming method in some recipe books.
To use the flour batter method:
Cream the fat with an equal quantity of flour, the sugar and liquid are mixed together and added slowly to the fat and flour mixture to form a smooth paste. Finally add the rest of the flour and clear, do not overmix once all the flour has been added.
