Which Attachment To Make Buttercream In A Stand Mixer?

Decorating By SJEmom Updated 2 Feb 2010 , 4:53pm by dsilbern

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SJEmom Posted 2 Feb 2010 , 4:18pm
post #1 of 7

I have been using a hand mixer for making buttercream frosting and I got a stand mixer to use. Which attachment would I use? Flat beater or whip?

Thanks.

6 replies
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Kimmers971 Posted 2 Feb 2010 , 4:21pm
post #2 of 7

I always use the whisk - it breaks everything down so it blends smooth.

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MikeRowesHunny Posted 2 Feb 2010 , 4:25pm
post #3 of 7

I use the beater blade (for meringue buttercreams too) - the whisk gets too much air into buttercream IMO.

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TexasSugar Posted 2 Feb 2010 , 4:34pm
post #4 of 7

Flat beater for me.

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dstbni Posted 2 Feb 2010 , 4:37pm
post #5 of 7

I really like the flat beater too. It makes nice, smooth icing. I also have a Sideswipe beater (the one with little silicone fins that scrape down the sides of the bowl as it mixes.) It took me a while to learn that, while good for cake batter, it works a lot of bubbles into BC. Enjoy your new toy!

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cupcakemkr Posted 2 Feb 2010 , 4:44pm
post #6 of 7

Flat beater - the wisk will put a lot of air bubbles into your buttercream. Use wick for whipped icing, merangue and royal icing.

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dsilbern Posted 2 Feb 2010 , 4:53pm
post #7 of 7

Flat beater - same reasons as above. I've used the whisk when re-whipping meringuine buttercreams from the freezer that didn't want to firm up with the paddle.

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