Hello!

I have a question about whether there is a difference in the speed you use for mixing cake batter or frosting depending on
1) if it's a single batch or double batch,
2) the mixer brand you are using or
3) the size or capacity of the bowl you are using.

I currently have a 4.5Qt Kitchen Aid I primarily use for single cake batters and frosting, and a 5.5Qt Cuisinart for double cake batters, frosting, and making double batches of mmf. The big difference I notice is that everything seems to come out nicer and smoother on the KitchenAid.

When you double a recipe and you're using a bigger mixer do you also increase the speed accordingly? For example on KitchenAid for single frosting recipe I mix the fat on 6, then lower the speed to 1 to mix in the powdered sugar, and kick it back up to 2 to cream it. On the Cuisinart I start on 7, lower to 2 then back up to 4 to get the same effect. I once used a friend's KitchenAid 6Qt Pro and found that I did not have the same issues. The machine was more powerful and whipped a double cake recipe without breaking a sweat. The Cuisinart gets the job done and it is powerful but somehow I feel like something is missing.

So, it is me? Am I not using the settings properly or is there truly a fundamental difference between the two brands? I've had them both for about 2 years and they get about equal use.

I'd like to hear your thoughts out there!
Thanks.

I have three KA's and a hand mixer.

If it's scratch baking, the speeds don't change. Likewise, the speed should be the same on each mixer.

For example, I have an Artisan that I do not like. The speed is up a number over my Pro610 and my Heavy Duty. On a hand mixer, it may be up two numbers.

Creaming sugar and butter is medium. That would be a higher number on a hand and only a 4 on the Pro6, maybe a 6 on the Artisan. I don't use the numbers, so I'm not sure exactly. I just know the speed I need.

The only way I can tell you is to study baking mixing methods and know your mixer. My medium on the Pro6 may be the 4. Adding eggs, I use stir. It's a balance between emulsification, air, and not over-mixing. also it's the rotation, not the number.

Larger batches are still on the same speeds.

Egg whites and whipping cream are both at high on all.

Hope this helps.

Your 4.5 qt should be pretty close to average numbers, where medium is the middle number.

for one thing, the cuisinart beater doesn't hit the bowl as much as the KA. I talked to the KA service center and they said that the KA hits 64 times a rotation and the "nearest competitor" hits 10. Not sure how accurate that number is, but i do know that i much prefer the consistency that the KA provides compared to my cuisinart. I just got a Cuisnart 7 6 months ago, but have replaced it with a KA6000 Pro from costco (great machine with a better motor on par with the commercially rated one). The Cuisinart may be good for cookies or bread, but i don't like it for cakes and frostings.

Thanks for the input. I thought maybe I was imagining things. Each machine does have its own quirks and the longer you use it the better you get to know it. I'll continue to monitor the results and maybe tweak things here and there.