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Reverse Creaming -- do any of you do it?

post #1 of 88
Thread Starter 
I just got my new Cook's Country magazine in the mail today. In it, they had an article on a yellow layer cake & beside it had "prep school", where they gave suggestions on how the butter should be softened, room-temp eggs/milk, etc.

One of the topics they had there was about "use the right mixing method: reverse creaming". It states that with "standard creaming", butter & sugar are beaten together first, eggs are beaten in one at a time, & then dry & liquid ingredients are added alternately.

For their yellow & white layer cakes, they use a less well-known mixing method called "reverse creaming". First, the dry ingredients are combined, next the softened butter is added bit by bit, & then the combined milk, flavoring & eggs are incorporated in 2 additions. To finish, the batter is beaten until it's thick & fluffy.

They say, since the fat is blended with the flour before any liquid is added, the flour proteins are well greased, so gluten formation is minimal. Consequently, reverse creaming creates a tender, tight crumb with none of the air pockets that can occur in standard creaming, yet the cake is still study enough to frost.

Have any of you tried this method, & if so, do you think it works better than the usual method given in mixing instructions? I'm just curious. I've kinda heard of it before, but never tried it. Was just wondering if it really worked & what your opinions on it were.
post #2 of 88
Never heard of it, but you've given me a reason to make a cake!
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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post #3 of 88
I've never heard of it either, but I would LOVE to see if it works! Thanks for posting. icon_smile.gif
Muffins are just ugly cupcakes.
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Muffins are just ugly cupcakes.
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post #4 of 88
yes, i have heard of it. I just can,t remember where. Maybe on food network. Or maybe just in a recipe i came upon. I will have to try this also. Maybe i read it on this site. here is a link


http://cakecentral.com/cake-decorating-ftopict-593971-.html&sid=fd4c06b4dd6bb73aeff41f726b3dc839
post #5 of 88
Thread Starter 
icer101, thanks for posting that "post". I should have looked first before posting this, but got caught up in the article and came straight to the computer to check it out. Sounds like an interesting concept and may have to give it a try.
post #6 of 88
Most of my recipes use a similar method.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #7 of 88
I am definitely trying this tomorrow!
post #8 of 88
I use this sometimes, depending on the cake and what I'm going for. Works great and definitely give a different texture than standard creaming.
post #9 of 88
i use this method too, just never knew what it was called! my cakes and cupcakes come out light and fluffy and moist, i think it works perfectly!!!
post #10 of 88
No I had not heard of this method, but I'm interested in trying it now! Thanks for sharing! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #11 of 88
I've used this sometimes. And here's a video of a recipe from Cooks Illustrated for their fluffy layer yellow cake.

http://castroller.com/podcasts/CooksIllustratedVideo/1038060-Fluffy%20Yellow%20Layer%20Cake
post #12 of 88
I use this all the time. I first learned about it on Cooks Illustrated. They stated that it would make a fluffy cake. I then saw it done on Food network. This Method will work for any butter cake. I always post my favorite recipe site where They have a "Yellow cake" recipe where they use this method. It's www.wrenscottage.com .Click down at the bottom "From Karens Kitchen. Great site with a lot of great recipes.
post #13 of 88
I have actually never had a butter cake turn out as it should without reverse creaming. Rose Levi Beranbaum, if I remember right, claims she invented this mixing method (Cake Bible), saying butter coats the gluten in the flour making it next to impossible to over beat, insuring the cake stays tender.
post #14 of 88
I don't think Rose invented it. It was invented in the 1940s. I just read that she made it popular again. I think it has existed in pastry books for quite some time. But I'll research that later.

Few more explanations:

http://joepastry.site.aplus.net/index.php?title=what_is_the_two_stage_a_k_a_reverse_crea&more=1&c=1&tb=1&pb=1

http://pastrychefonline.com/blog/2009/01/06/the-two-stage-mixing-method/

http://community.cookinglight.com/showthread.php?t=48028
post #15 of 88
This method is discussed in the Cake Bible by Rose Beranbaum. This is a good book to have.
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