KitchenAid vs. Regular Standing Mixer... Does it really matter?
So here's my big question... does it really matter which is used to make nice, smooth buttercream icing? With me it's hit-or-miss. Sometimes the consistency is great and other times it's too fluffy and has air pockets in it! Grrrr! (Even though I follow the directions/recipe to the T!) I have a cheap-o Sunbeam standing mixer that my husband bought me for $86. I'm thinking I want a KitchenAid but they are SO expensive! Is it really worth it?
Replies to This Discussion
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Permalink Reply by Deah on
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The trick to smooth icing is filling your bowl to the top of the beaters so they don't force air into your BC. Take a look at this video and try it out. This is the way I make my BC.
http://www.cakeswebake.com/video/sugar-shacks-buttercream
I have to tell you though, I LOVE my Cuisinart mixer. Upgraded from a Sunbeam and won't go back. But, try this method with your mixer and see if it works for you.
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Permalink Reply by Holly K. on
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I LOVE LOVE LOVE my Kitchen Aid!!! In fact, I just bought a bigger one a few months ago, so I now have the standard 5qt, and the Pro 6qt. I use them both all the time and LOVE them!! Did I mention I LOVE them? LOL! My mom has a Sunbeam, and it works fine for the few times a year she needs it, but I did not like it only because I am so used to how the Kitchen Aid works. As far as the buttercream goes, I have never made it in any other type of mixer, so can't really compare, but Sugarshack has a video on how she makes her buttercream, and her method seems to keep all air pockets out if done correctly. Here is the link: http://www.youtube.com/watch?v=zB4ibkH0V_4
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Permalink Reply by jeri c on
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I have had a kitchen aid for around 30 years.... (not the same one) My inlaws had an antique one they gave me and I literally burned it up... sparks were flying out the cord and it was a bit scarey... that one went to kitchen aid heaven.... it was so old it even had the glass bowl!!! It was old when I got it and was ancient when it finally died.... got a 5 qt one after that and use it all the time then about 5 years ago I stepped up to the 6 qt pro model and I love it for big batches of buttercream. So would I be without one... never.... I use my smaller one for smaller jobs and batches and my big one for wedding cakes etc. I have heard good things about Hobarts, Cuisinarts etc.... I really would never use a regular mixer ever again.
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Permalink Reply by Dena Bryngelson on
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Deah is right about the filling to bowl to keep the air out of your icing. I make icing in a large batch in my Hobart mixer and then fill my kitchenaid bowl just over the beaters to re smooth it before icing the cakes. Also, don't whip it forever and put air into the icing in the first place. Just mix it till it's smooth.
My husband bought me my first kitchenaid mixer in 1995 because I had ruined a sunbeam and Oster stand mixers and a number of hand mixers. The Oster had just stressed the conection that was made from plastic until it broke. I fixed it and gave it as a gift to my best friend who doesn't make cakes...no sense putting it back in MY kitchen. I broke a kitchenaid mixer too...actually a friend helped me break it because she didn't lock the bowl down and it put the thing in a bind. So can't say that they are perfect...but I replaced it with another kitchenaid and I am careful to use it properly. On speed 2 the mixer can handle heavy duty work...it's like low speed on a car's engine. They say to not go higher than that when making cookie doughs and thick stuff and it will last much longer. I have four mixers total, all different sizes. I suggest the 20 qt hobart mixer...that's my baby...I just love him...but I love all of my kitchenaid mixers too. Is it really worth the expense? I would pay twice the price for any REALLY good mixer...so yes...would that have to be a kitchenaid brand....no...but it's what I would buy for myself.
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Permalink Reply by ebony bardell on
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What are air pockets?
Dena Bryngelson said:Deah is right about the filling to bowl to keep the air out of your icing. I make icing in a large batch in my Hobart mixer and then fill my kitchenaid bowl just over the beaters to re smooth it before icing the cakes. Also, don't whip it forever and put air into the icing in the first place. Just mix it till it's smooth. My husband bought me my first kitchenaid mixer in 1995 because I had ruined a sunbeam and Oster stand mixers and a number of hand mixers. The Oster had just stressed the conection that was made from plastic until it broke. I fixed it and gave it as a gift to my best friend who doesn't make cakes...no sense putting it back in MY kitchen. I broke a kitchenaid mixer too...actually a friend helped me break it because she didn't lock the bowl down and it put the thing in a bind. So can't say that they are perfect...but I replaced it with another kitchenaid and I am careful to use it properly. On speed 2 the mixer can handle heavy duty work...it's like low speed on a car's engine. They say to not go higher than that when making cookie doughs and thick stuff and it will last much longer. I have four mixers total, all different sizes. I suggest the 20 qt hobart mixer...that's my baby...I just love him...but I love all of my kitchenaid mixers too. Is it really worth the expense? I would pay twice the price for any REALLY good mixer...so yes...would that have to be a kitchenaid brand....no...but it's what I would buy for myself.
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Permalink Reply by Colleen on
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I agree with jeri ... my kitchenaid rocks. i actually have my grandmothers ! and i am 38 yrs old ... the thing still works like new.
what are air pockets ?
i don't fill mine to the brim and come out with great icing. someone had told me that its the order in which you mix everything together, solids first, whipped up thoughrouly (sp?) and then add your drys a little bit at a time with intervals of your liquid. i also use popcorn salt instead of regular, its super fine, and i disolve it in my water first.
works great since the first time i tried it.
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Permalink Reply by Diana on
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Dang! I guess I'm going to have to fork over the money! LOL! :-) But I never thought of filling my bowl all the way to the top to keep the air pockets out. I will try that. It does make sense if I sit here and think about it. Does it matter what attachment you use to mix the bc?
The thing about the order in which you mix everything, is something I have heard and tried as well, but still... found that I had air pockets on some occassions. It's really frustrating! Then I watched Edna's "how to make bc icing" tutorial and it was beautiful, white and looked silky smooth. She mentions using "high ratio" shortening. But that probably doesn't have anything to do with it, does it? Grrrr! People who think making cakes are easy, have no idea!
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I'm scared to see how much this Hobart mixer costs! ;-)
Dena Bryngelson said:Deah is right about the filling to bowl to keep the air out of your icing. I make icing in a large batch in my Hobart mixer and then fill my kitchenaid bowl just over the beaters to re smooth it before icing the cakes. Also, don't whip it forever and put air into the icing in the first place. Just mix it till it's smooth.
My husband bought me my first kitchenaid mixer in 1995 because I had ruined a sunbeam and Oster stand mixers and a number of hand mixers. The Oster had just stressed the conection that was made from plastic until it broke. I fixed it and gave it as a gift to my best friend who doesn't make cakes...no sense putting it back in MY kitchen. I broke a kitchenaid mixer too...actually a friend helped me break it because she didn't lock the bowl down and it put the thing in a bind. So can't say that they are perfect...but I replaced it with another kitchenaid and I am careful to use it properly. On speed 2 the mixer can handle heavy duty work...it's like low speed on a car's engine. They say to not go higher than that when making cookie doughs and thick stuff and it will last much longer. I have four mixers total, all different sizes. I suggest the 20 qt hobart mixer...that's my baby...I just love him...but I love all of my kitchenaid mixers too. Is it really worth the expense? I would pay twice the price for any REALLY good mixer...so yes...would that have to be a kitchenaid brand....no...but it's what I would buy for myself.
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Deah, I watched the video! Thanks so much!!! It helped. I have another cake order for Friday (1/2 sheet cake), so I will follow your method of mixing and hopefully I wont have any issues. I may even buy a kichenaid this weekend. We shall see! Thanks again!
Deah Aldridge said:The trick to smooth icing is filling your bowl to the top of the beaters so they don't force air into your BC. Take a look at this video and try it out. This is the way I make my BC.
http://www.cakeswebake.com/video/sugar-shacks-buttercream
I have to tell you though, I LOVE my Cuisinart mixer. Upgraded from a Sunbeam and won't go back. But, try this method with your mixer and see if it works for you.
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