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To whisk or not to whisk!

post #1 of 4
Thread Starter 
So I have been making cakes for about a year now and 100% self taught. I'm always learning something new everytime I plug my KitchenAid in! When is the right tim to"whisk" and the right time "beat". Cake batter, frostings, ganache, royal icing and ect.
post #2 of 4

For most regular cake batter, I would use the paddle/beater.  The whisk attachment is for whipping a ton of air into whatever it is you're making.  I very rarely use the whip.  I use it for whipped cream and Italian meringue buttercream during the meringue phase.  When I add the butter, I switch to the paddle attachment.  I don't like too much air added in because then it's difficult to smooth.  With ganache, I always make that by hand.  If you want a whipped ganache then you could use the whisk.  Hmm royal icing I'm pretty sure uses the whisk attachment.  Most recipes will tell you.

post #3 of 4

I'm with Annie.  I seldom used my wisk.

post #4 of 4
Beater or whisk? With cake batter and frostings, it depends on the recipe and mixing technique required. For ganache and royal icing, by hand ...

 

Referring to the KA Artisan manual:

 

Flat Beater for normal to heavy mixtures:
cake / cookies 
candies 
quick bread / biscuits / pie pastry 
creamed frosting 
 
Wire Whip for mixtures that need air incorporated:
eggs / egg whites / heavy cream 
sponge cake / angel food cake
mayonnaise
boiled frostings 
 
Dough Hook for mixing and kneading yeast doughs:
breads / rolls / buns / coffee cakes
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