When creaming fat and sugar together, or whipping egg whites, the idea is to gather as much trapped air to give the cake a light texture and even crumb.
Kapag creaming taba at asukal magkasama, o whipping itlog mga puti, ang ideya ay upang mangalap ng mas maraming magagamit na nakulong sa mga naka upang bigyan ang cake mapusyaw na texture at kahit mumo.