Reverse creaming method

Rose Levy Beranbaum, a master baker and author of "The Cake Bible," proved her ingenious reverse-creaming method is faster, easier, and prevents overbeating.

Some cake recipes call for the creaming method while others call for reverse creaming. What’s the difference—and does it really matter which one you use?

A side by side comparison of different sugars and sweeteners and how they affect a cake recipe. A baking science experiment by Summer Stone for TheCakeBlog.com.

In this cake video tutorial, learn the Reverse Creaming Method of Mixing! This method will give your cakes a more velvety, melt-in-your-mouth quality. YUM.

Do you know how much a cup of flour should weigh?

The original Pound Cake Recipe made with equal parts flour, eggs, butter and sugar. It's not my favorite pound cake recipe, but it is the original.

Reverse Swiss meringue buttercream. This reverse creaming method is much easier than the traditional one since you add the meringue to the whipped butter rather than adding little cubes of butter to the meringue.

My Favorite Vanilla Cupcakes Recipe is the best ever! I use the reverse creaming method which makes them soft, buttery, light, and airy!

White Cake (Reverse Creaming Method) (yield: 2 9-in rounds)3c (360g) cake flour, sifted1.75c (350g) sugar2.5 tsp (12g) baking powder1/2 tsp (3g) baking soda1...

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