'Creaming' means combining sugar with a solid fat, such as butter, shortening or margarine.
-Ensure the fat has softened to room temperature before you start.
-Beat the fat with the sugar to a light and fluffy texture - start mixing quite slowly and, as the mixture becomes softer and well combined, you can mix faster.
-As you beat it, the mixture should increase in volume and take on a paler colour.
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