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 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.
