Mixing Techniques

Beating incorporates air into the mixture by rapidly stirring with a spoon, whisk, or mixer.

Blending combines ingredients smoothly using a blender or a mixing tool.

Creaming involves mixing butter and sugar until light and fluffy, often for cakes and cookies.

Cutting is a technique used to mix fat into flour using a pastry blender or knife.

Folding gently incorporates light ingredients (like whipped egg whites) into heavier ones.

Kneading develops gluten in dough by stretching and folding it repeatedly.

Sifting aerates dry ingredients like flour and removes lumps for a smoother mixture.

Stirring gently combines ingredients to distribute them evenly without incorporating too much air.

Whipping adds air into ingredients like cream or egg whites, making them light and fluffy.