[Once that's done and after a minute or two it looks like the margarine has been softened enough as well to mix them together, he shows how to cream and mix them together (in what do you know, yet another bowl) before indicating the sugar.]

Since our ingredients have now acquired a creamier taste, we then add this sugar and beat them together like we did for some of our previous steps in preparing the cake--however, you don't want to do it too forcefully, otherwise the frosting will be considered too loose, rather than having a thicker consistency like you'd expect for most frosting.