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Creaming Butter and Sugar: Emulsions and Foams

Explore types of mixtures & the importance of air by experimenting with an essential step in many baking recipes: creaming butter and sugar.

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grade:

6

9

time:

1-2 class periods

active lab time:

30

minutes

objectives:

- Identify and explain what type of mixture is formed when creaming butter and sugar
- Observe how a mixture transforms over time due to mechanical action
- Explain how creaming butter and sugar impacts the texture of cookies

science concepts:

types of mixtures, foams

essential questions:

- Why is creaming butter and sugar an important step in baking?
- What is occuring from a particulate-level when we cream butter and sugar?

how did it go?

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