Creaming

• (p. pr. & vb. n.) of Cream
Found on http://thinkexist.com/dictionary/meaning/creaming/

creaming

(from the article `dairy product`) ...milk as an emulsion in a water phase. Finely dispersed fat globules in this emulsion are stabilized by a milk protein membrane, which permits the ...
Found on http://www.britannica.com/eb/a-z/c/156

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 how much less dense or more dense they may be than the continuous phase, and also how viscous or how thixotropic the continuous phase...
Found on http://en.wikipedia.org/wiki/Creaming_(chemistry)

Creaming

[food] Creaming is used to refer to several different culinary processes. == In baking == Creaming, in baking, is the technique of blending ingredients — usually granulated sugar — together with a solid fat like shortening or butter. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients...
Found on http://en.wikipedia.org/wiki/Creaming_(food)

Creaming

A term that refers to practice of selecting people who are most likely to succeed in a program to participate.
Found on http://www.translationdirectory.com/glossaries/glossary050.htm

Creaming

Beating together fat and sugar until the mixture resembles whipped cream in texture and colour (pale and fluffy). Used in cakes and puddings which contain a high proportion of fat and require the incorporation of a lot of air.
Found on http://www.encyclo.co.uk/local/21220

creaming

Creaming incorporates air into the butter, margarine, or vegetable shortening to give the cake a light, fine-grained texture. When creaming butter and sugar together, beat sugar gradually into room temperature butter to be sure it is absorbed. If you use an electric mixer to cream, use medium speed. Excessive speed can damage the air bubbles and......
Found on http://whatscookingamerica.net/Glossary/C.htm

Creaming

The process of beating fat and sugar together to blend them uniformly and to incorporate air.
Found on http://www.wrenscottage.com/kitchen/glossary.php
No exact match found