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Summary: How to cream butter and sugar for making torte cake; get expert tips on baking homemade dessert recipes in this free cooking video.
Andrea Spano received her training in the culinary arts program of the New York Restaurant School, where she graduated with honors in 1986. She then opened “Steve & Andrea's...read more
"On behalf of Expert Village my name is Andrea Spano and I'm going to be showing you how to make nut dough today from my new book "Not Just Desserts." Alright, now we're going to start the process of creaming our soften margarine to room temperature. I use margarine because it allows the dough to stay soft and not hard and brittle as butter would make it. I have it room temperature, there's three sticks of margarine and I have my sugar in there. Now what we're going to do is start creaming. The reason why you are creaming and what that means is that the motion of mixing it together is going to coarse the granules of sugar and the butter to become homogenized. So that is an even smooth texture and taste throughout. It takes a few a minutes so when we come back I'm going to show you how it looks."
eHow Article: Creaming Butter For Torte Cake: Part 1