cheftracy Posted 24 Feb 2007 , 6:46am
post #1 of

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.

22 replies
Jessica176 Posted 24 Feb 2007 , 6:58am
post #2 of

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??

ShirleyW Posted 24 Feb 2007 , 7:00am
post #3 of

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.

dewia Posted 24 Feb 2007 , 7:01am
post #4 of

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.

boosqmom Posted 24 Feb 2007 , 7:06am
post #5 of

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.

wolfley29 Posted 24 Feb 2007 , 7:11am
post #6 of

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.

nglez09 Posted 24 Feb 2007 , 7:23am
post #7 of

Paddle.

maryak Posted 24 Feb 2007 , 9:52am
post #8 of

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.

ribbitfroggie Posted 24 Feb 2007 , 10:48am
post #9 of

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?

customcaker Posted 24 Feb 2007 , 3:05pm

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!

SILVERCAT Posted 24 Feb 2007 , 3:20pm

I use the paddle for everything except my RI!

puzzlegut Posted 24 Feb 2007 , 4:20pm

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.

Sugar_Plum_Fairy Posted 24 Feb 2007 , 4:29pm
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.

patton78 Posted 24 Feb 2007 , 4:30pm

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?

adrisss Posted 24 Feb 2007 , 4:38pm

Paddle also, I think the whisk is still new and unused.

icon_smile.gif


Adriana

polliwawg Posted 24 Feb 2007 , 4:39pm

I, too, use the whisk for cake mix, and I always bake on a lower temperature, making for a moist cake.

I use the whisk also for my BC, because I like the way it whips the butter and crisco.

ribbitfroggie Posted 24 Feb 2007 , 7:45pm
Quote:
Originally Posted by Sugar_Plum_Fairy

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.




Yes, I have a KA mixer (love it) and I use a spatula to scrape down the sides several times while making bc. I even tried just using my whisk while creaming the butter, shortening, and vanilla and then switching to the paddle and while I notice lots less air bubbles, I still noticed the specks of butter or shortening in my final colored bc. I guess I will just stick to the whisk. Thanks!

cheftracy Posted 25 Feb 2007 , 1:17am

Thanks for your responses. I guess I will try the paddle. Sounds like it makes icing the cake easier. Less air pockets.

Sugar_Plum_Fairy Posted 25 Feb 2007 , 1:21am
Quote:
Originally Posted by ribbitfroggie

Quote:
Originally Posted by Sugar_Plum_Fairy

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.



Yes, I have a KA mixer (love it) and I use a spatula to scrape down the sides several times while making bc. I even tried just using my whisk while creaming the butter, shortening, and vanilla and then switching to the paddle and while I notice lots less air bubbles, I still noticed the specks of butter or shortening in my final colored bc. I guess I will just stick to the whisk. Thanks!




Hmmm....sorry, I don't have any other ideas. Maybe a different brand of shortening or butter.

Cakepro Posted 25 Feb 2007 , 2:39am
Quote:
Originally Posted by ribbitfroggie

Quote:
Originally Posted by Sugar_Plum_Fairy

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.



Yes, I have a KA mixer (love it) and I use a spatula to scrape down the sides several times while making bc. I even tried just using my whisk while creaming the butter, shortening, and vanilla and then switching to the paddle and while I notice lots less air bubbles, I still noticed the specks of butter or shortening in my final colored bc. I guess I will just stick to the whisk. Thanks!




It sounds like your bowl is out of adjustment. Sometimes KA's get a little out of whack and then your paddle or whisk isn't working as effectively as it should.

From KitchenAid's website:

"KitchenAid has the following to say in making this adjustment:
It is possible that the beater to bowl clearance for your Stand Mixer may need to be adjusted. KitchenAid suggests that the beater to bowl clearance should be 1/16 for optimum mixing results.

When making clearance adjustments to bowl lift models, it is important to make sure that your mixing bowl is secured into the bowl clip, located at the back of the neck of your mixer. When placing the bowl on the arms of your mixer, please press firmly on the rim of the bowl at the 11 o'clock and 1 o'clock position until you hear the bowl snap into the clip. Until your bowl is secured, proper adjustment to your mixer cannot be made.

To determine if the clearance is at the correct level, place a dime in the bottom of the mixer bowl, insert the FLAT beater, and turn the mixer to Stir speed. The beater should just graze the dime and move it approximately 3/4 each time it goes around the bowl. If the beater does not touch the dime, the clearance is too high. If the beater has great difficulty pushing the dime around the bottom of the bowl, the clearance is too low.

The clearance may be adjusted with the screw that is located under the head of the mixer. To lower the beater, turn the screw SLIGHTLY (1/4 turn) clockwise or right. To raise the beater, turn the screw SLIGHTLY (1/4 turn) counter clockwise or left.

Adjustment should be made only with the FLAT beater in place. If the clearance is correct for the flat beater, it will be correct for the dough hook and wire whip, as well. "

Cakepro Posted 25 Feb 2007 , 2:41am

Back to the subject of the post, the whisk attachment is designed to introduce air into what you're beating. The paddle is designed to mix. icon_smile.gif

ribbitfroggie Posted 25 Feb 2007 , 4:18am

Thank you both so much for your help and again sorry for hijacking the thread! Cakepro I think you are right on about my bowl being out of adjustment! Thanks so much for the help!

qtkaylassweets Posted 25 Feb 2007 , 4:34am

Sorry, I just have to say that I love your title. icon_redface.gif

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