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Paddle or Whip?

post #1 of 23
Thread Starter 
When you make your icing, do you use the paddle or whip attachment?

I work as a chef in a senior living community and will get the opportunity to do some baking occasionally. Of course, nothing is from scratch. Not even the icing. I have to use GFS brank icing mix. Ugh! The directions call for the paddle attachment. I have always used the whip attachment when making icing. Anyone know why? Does a paddle make better icing?

Just curious.
cheftracy
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cheftracy
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post #2 of 23
I always used to use a whip, then I saw a tip on another website (I think it might have been baking 911) about making batters etc. The lady on there said she never even brings her butter to room temperature - just uses is straight out of the refrigerator!! icon_eek.gif

Apparently the movement of the mixer warms all the ingredients up sufficiently and it works. Well I tried it, but with the paddle (I have sort of tried it before with the whip - it didn't work!!) but the paddle worked!!
icon_biggrin.gif
Since then I have been using the paddle for almost everything! I have found my icings come out a lot smoother and creamier with the paddle. I don't know why - maybe its not putting as much air in it or maybe its not so rough, its more a folding action??
post #3 of 23
I think it depends on what type of buttercream recipe you use. I make Italian meringue buttercream and I beat the egg whites, as well as the addition of the cooked syrup with the whisk attachment. When it is time to add the butter I change to the paddle attachment.
SHIRLEY
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SHIRLEY
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post #4 of 23
Depend on what kind of icing I'm making. If I'm making IMBC, then I use the whip attachment... but if I'm making Buttercream Dream, then I prefer using the paddle attachment. I find the Buttercream Dream icing becomes smoother (less air pocket) when using the paddle attachment.

Sorry but I don't know much regarding GFS brand icing.
post #5 of 23
I mostly use the paddle attachment. I remember my cake instructor saying it puts less air in the icing which makes it smoother, which in my experience is the case. If I need to whip egg whites for a particular frosting then I'll use the whip attachment.
post #6 of 23
I use a paddle when I make my buttercream icing. I tried it with the whip, but I had too many air bubbles throughout, which meant I couldn't make my roses look right. I think it might be a preference call.
Still playing...
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Still playing...
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post #7 of 23
Paddle.
Why is it that the first time you do research, it is re-search, rather than just search?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #8 of 23
I have always used the whip because it never occured to me to use a paddle (now I know why my BC is always full of air bubbles). I think though, after everyone's comments I'm going to give the paddle a go.
An open mind sees the world reflected within them, but a closed mind looks for the world to be their reflection
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An open mind sees the world reflected within them, but a closed mind looks for the world to be their reflection
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post #9 of 23
Question (sorry to hijack) but I notice that if I use the paddle it seems like my butter and shortening don't fully mix. I always add both at room temperature, and if I use a paddle I can see pieces of butter or shortening after I mix colors and smooth it on my cake. Does anyone else have this problem when using the paddle?
post #10 of 23
I use the paddle for buttercream: I cream the butter, shortening and vanilla together first untill it forms a smooth texture, then I add the conf. sugar and some water.
I use the whip when making royal icing. It forms the "peaks" much better before I add the sugar.
I use the whip for my cake mix too!
post #11 of 23
I use the paddle for everything except my RI!
post #12 of 23
For my butter cream (I use the hi-ratio recipe from CakemanOH), I use the paddle attachment. For my cake mix (I use the cake mix extender recipe), I use the whisk attachment.
post #13 of 23
Quote:
Originally Posted by ribbitfroggie

Question (sorry to hijack) but I notice that if I use the paddle it seems like my butter and shortening don't fully mix. I always add both at room temperature, and if I use a paddle I can see pieces of butter or shortening after I mix colors and smooth it on my cake. Does anyone else have this problem when using the paddle?



Do you use a spatula in between mixing? Are you using a KA to mix? I love the KA and it was worth every penny I paid for it, but you do have to scrape down the sides of the mixing bowl every so often during mixing. I do this at least once during creaming butter and shortening and again at least twice during the incorporation of the confect. sugar.

HTH.
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
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-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #14 of 23
I always use the paddle for my regular BC recipies, a lot less air bubbles. When making IMBC, I use both. I have always used my paddle when making my cakes as well, never thought of using the whisk, I thought that would create to many air bubbles in the batter?
post #15 of 23
Paddle also, I think the whisk is still new and unused.

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Adriana
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