Scraping the bowl during the creaming stage is an important step to remember when making cookies and cakes.This process aerates the batter. It’s especially important for cakes because creaming the butter and sugar together creates air bubbles in the batter and allows the cake to rise nicely in the oven (via the baking business). The science of is interesting.
In her birthday cake video recipe, Claire Saffitz says: A paddle slams it into the side of the mixer, carving sugar crystals into the butter and creating tiny air pockets that cause the cake to rise. She went on to say that scraping the sides of the bowl is also important at every step of the cake baking process. Drop it,” she says.
Creaming in a stand mixer leaves the walls and bottom of the bowl coated with unincorporated butter and sugar, preventing the batter from being fully homogenized and jeopardizing its precious even rise. So be sure to scrape the bowl and paddle regularly to make sure the batter is consistent.