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In baking, there are two ways in which we can mix butter into a cake batter. The first is using the creaming method, and the second is by a technique known as the reverse creaming method.

The creaming method is when you beat the butter and sugar together, whereas the reverse creaming method requires you to combine the (solid) butter with the dry ingredients instead.
Reverse Creaming Method

Combine the dry ingredients first, including the sugar in one bowl.
Then mix the wet ingredients except for the butter in another bowl.
Now slowly add the sliced butter (fats) to the dry ingredients and a little of the wet (liquid) ingredients.
Then add the remainder of the liquids.

Reverse Creaming Notes 

Ensure the butter is soft enough to hold its shape and leave an indentation with your finger.
When adding the...
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