Hi!  Actually just learned what reverse creaming is, and it makes sense - but why not have best of both worlds by 1) Creaming butter/sugar 2) Adding it to dry mixture to “coat” 3) Then adding wet ingredients. Ps. I know sugar considered a “wet” but ATK had recipe where they did reverse creaming but had sugar in with flour mixture. Anyway, thanks for your thoughts or experiences with this idea/possibility. I may just throw a batch of batter to the wind and try soon but thought I’d ask here first. 

I am not familiar with reverse creaming.  I will Google it.

I do put my sugar in with my flour and butter... I dont do the sugar first then the flour though... I just put both in with my butter till i get it all mixed up well... I always have... even before I had heard of reverse creaming... It works fine for the recipes I use... But I do think it would depend upon the recipe...

thecakeblog.com has this good article if you want to check it out

November 12, 2014 by Summer Stone

THE REVERSE CREAMING METHOD

I read several articles yesterday after reading this post.  Definitely worth a try.

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