"Creaming" is the name given to the process of incorporating air into butter (or sometimes butter and sugar together) until is light and fluffy. It can be done by hand with a wooden spoon, but for speed and efficiency the whisk or paddle attachment of a cake mixer usually does a better job. A well creamed mixture should be smooth and pale in colour (though this depends on how yellow the butter was to start with).
Because of the heat and humidity in Malaysia, butter may melt or curdle during creaming. Thoroughly chilling bowl and beater beforehand helps to prevent this. If your kitchen isn't air-conditioned, there is no need to let butter stand at room temperature before creaming; simply remove it from fridge, cut it into thin slices, put them in the bowl and start beating. It usually takes at least 5-10 minutes of beating at medium-high speed to cream butter well;
insufficient creaming means a denser cake.
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