Core guide
Softened butter for baking: how soft should it be?
For creaming, butter should be pliable but still hold its shape: light finger pressure leaves a shallow dent, the edges remain visible, and the surface is not greasy or shiny.
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Creams, Emulsions, Thickening & Gelling
Technical guidance on emulsions, egg coagulation, starch, gelatin, pectin and other stabilisers for smooth creams, stable fillings, clean slices and textures without splitting or lumps.
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