In baking, what does the term "cream" typically refer to?

The term "cream" in baking primarily refers to the process of mixing butter and sugar until the mixture becomes light and fluffy. This technique is essential because it incorporates air into the mixture, which helps to create a tender and well-leavened final product. The creaming process not only adds volume but also contributes to the overall texture and flavor of baked goods, such as cakes and cookies.

Successful creaming requires that the butter is at room temperature, allowing for optimal mixing and aeration. This step is foundational in many recipes, as it sets the stage for the other ingredients, like eggs and flour, to be incorporated smoothly, leading to a well-blended batter.

The other options, while related to other important techniques in baking, do not represent the meaning of "cream." Beating egg whites to soft peaks and whipping cream until stiff are separate processes focused on aerating those specific ingredients, and melting butter serves a different purpose in recipes that may not include an aeration step at all.