Beating
Mixing ingredients vigorously with a spoon, whisk or mixer to blend them smoothly and often to work in air.
- Techniques and preparation methods
Beating is more energetic than stirring or folding. It is used to cream butter and sugar for cakes and cookies, to whip egg whites and cream, and to smooth out lumpy batters and frostings. A stand mixer or hand mixer does in minutes what would take much longer by hand.
How long to beat depends on the stage. Butter and sugar can be beaten for several minutes until pale and fluffy, but once flour goes in, beating should be brief, because too much mixing builds gluten and makes cakes tough.
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