Softening of fat by friction with a wooden spoon with an idea of incorporating air in it.

To beat ingredients together until light, fluffy and smooth. Usually refers to beating a fat such as butter with sugar.

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.

one of the basic methods for making cakes. Beat butter and sugar together until they are completely blended and are light and fluffy, like thick cream.

Mixing ingredients together until they become fluffy like whipped cream.

Creaming, in cooking, is the technique of blending dry ingredients — usually granulated sugar — together with a solid fat like shortening or butter. The technique is most often used in making cake batter or cookie dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles.