Which nutrient is typically increased through the creaming method?

The creaming method primarily involves the incorporation of fats and sugars to create a light, airy mixture used in many baked goods. During this process, solid fats are beaten with sugars until the mixture becomes light and fluffy. This mechanical action not only helps to dissolve the sugars but also adds air into the fat, which contributes to the leavening of baked products.

While sugars are indeed increased in the formulation when using the creaming method, the correct focus is on the role of fats. The method emphasizes the pairing of fats and sugars, leading to the distinctive texture associated with baked items like cakes and cookies. Understanding this process highlights how the balance of ingredients, including the interaction of fats and sugars, contributes significantly to the final product's texture and structure.