Creamed
Creaming may refer to: * Creaming (chemistry), a process of separation of an emulsion * Creaming (food), several different culinary processes See also *Cream (other) Cream is a dairy product. Cream may also refer to: Art, entertainment, and media Music *Cream (band), 1960s British rock supergroup *Cream (Japanese group), Japanese hip hop group *Cream (rapper) (born 1990), South Korean musician *The Cream ( ...

Creaming (food)
Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been poached in milk, cream or a similar liquid. "Creaming" can also refer to the separation of cream from milk. Blending Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent. Poaching Creamed food, in cooking, denotes food that is prepared by slow simmeri ...
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Creaming (chemistry)
Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy. The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be. For as long as the particles remain separated, the process is called creaming. Where it is important that either the form or the concentration of the emulsion should be stable, it is desirable that the continuous and the dispersed phases should have similar densities and it also is desirable that the continuous phase should be viscous or thixotropic. Thixotropy is particularly valuable in paints, sauces, and similar products, partly because it counteracts tendencies towards creaming. It also is important that the particles be as small as practicable because that reduces their tendency to migrate under the influence of buoyant forces due to Brownian motion, which keeps the par ...
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