COOKING TECHNIQUES- CREAMING
CREAMING IN COOKING
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 butter cream, 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..
PUREE and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g mashed potatoes or apple sauce. The term is of French origin
Image of quebebe puree, compliments from AnaLuiza-" Hella Heaven"- see link at sidebar