Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/26

22 Creaming Fondant.

After a batch of cream is on the slab and ready to beat, creaming it is accomplished by using a spatula or creaming scraper, obtainable at most all supply houses.

The tool has about a four-foot handle and a blade on the end about 6 by 4 inches which is usually made of steel.

You handle the tool referred to much in the

Creaming Fondant

same manner as you would a shovel, vigorously working the batch back and forth, turning it over with each stroke so as to fold the outside edges into the batch. First beat on one side, then on the other, keeping the batch from the sides of the slab.

The batch will appear cloudy when the grain first appears and by continuing the beating will finally form in a hard mass which can be