Become a master of the mixer with a few simple tips on making:
| Task | Tip |
|---|---|
| Mixing time | Your KitchenAid stand mixer will mix faster and more thoroughly than most other electric mixers. So, the mixing time in most recipes must be adjusted to avoid over-beating. To help decide the ideal mixing time, keep watching the batter or dough and mix only until it has the desired appearance described in your recipe, such as “smooth and creamy”. See below for more on speeds. |
| Adding ingredients | The standard procedure to follow when mixing most batters, especially cake and cookie batters, is to add them in the following order: 1/3 dry ingredients, 1/2 liquid ingredients, 1/3 dry ingredients, 1/2 liquid ingredients, 1/3 dry ingredients. Use Speed 1 until the ingredients have been blended. Then gradually increase to your desired speed. Always add ingredients as close to the side of the bowl as possible, not directly into the moving beater. The splatter guard/pouring shield can be used to simplify adding ingredients (it is included with select models and also available as an optional accessory.) |
| Making cake mixes | When making packaged cake mixes, use Speed 4 for medium speed and Speed 6 for high speed. For the best results, mix for the time stated on the directions on the packet. |
| Adding nuts, raisins, or candied fruits | Solid materials should be folded in the last few seconds of mixing on Speed 1. The batter should be thick enough to keep the fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter. |
| Kneading yeast doughs | Always use the dough hook to mix and knead yeast doughs. Use Speed 2 to mix or knead yeast doughs. Using any other speed creates high potential for unit failure. Do not use recipes calling for more than 900g (7 cups) all-purpose flour or 800g (6 cups) wholewheat flour when making dough in a 4.3L bowl. Do not use recipes calling for more than 1kg (8 cups) all-purpose flour or 800g (6 cups) wholewheat flour when making dough in a 4.8L bowl. |
| Whipping egg whites | Place room-temperature egg whites in clean, dry bowl. Attach the bowl and wire whisk. To avoid splashing, gradually turn to designated speed and whip to desired stage. For 1 egg white, increase the speed gradually to Speed 10, for 2 or more egg whites, increase the speed gradually to Speed 8. Whipping stages: be aware that with your KitchenAid stand mixer, egg whites whip quickly — so avoid over-whipping. |
| Whipping cream | Pour cold whipping cream into chilled bowl. Attach the bowl and wire whisk. To avoid splashing, gradually turn to designated speed and whip to desired stage. For less than 200ml (3/4 cup), increase the speed gradually to Speed 10, for more than 200ml (3/4 cup), increase the speed gradually to Speed 8. Whipping stages: watch the cream closely. Because your KitchenAid stand mixer whips so quickly, there are just a few seconds between whipping stages. |
Note: If ingredients in the very bottom of your bowl are not thoroughly mixed, the beater is not far enough into the bowl. Check out our related article about beater-to-bowl clearance to find out how to adjust it easily yourself.