How do you cream eggs and sugar?
To cream eggs and sugar, follow these steps:
1. In a large mixing bowl, add room-temperature eggs and granulated sugar.
2. Start at medium speed and mix for about 30-45 seconds. Gradually increase the speed to high and continue mixing until the eggs and sugar turn light yellow, form peaks, and double in volume—this may take 3 to 5 minutes of continuous mixing.
3. At times, especially when creaming a larger amount of eggs and sugar, you might see the mixture turning almost white with larger bubbles around the edges of the bowl. This phenomenon is called "overstepping" and it means the mixture got incorporated with too much air. If you stop whipping at this point, you'll end up with a very eggy and unbaked-looking texture in the final product. Stop the mixer, let the bubbles dissolve for about 10-15 seconds, and then start mixing again.
4. The creamed eggs and sugar should look noticeably lighter in color and fluffy, with a thick, creamy texture.
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