steph95 Posted 5 Feb 2006 , 5:04pm
post #1 of

Whenever I make icing, I have always been using the paddle beater on my KitchenAid stand mixer. I'm starting to wonder if I should be using the wisk attachment instead? I'm somewhat afraid that I would create alot of air bubbles in the icing. Or is that a good thing? My kitchn aid handheld that I use sometimes has the standard beaters on it, and I haven't noticed a difference between the two. Could someone point me in the right direction?

6 replies
izzybee Posted 5 Feb 2006 , 5:10pm
post #2 of

If it is a straight buttercream (no eggs) I use the paddle only. If it is a meringue buttercream I use a whip.

gmcakes Posted 5 Feb 2006 , 5:11pm
post #3 of

You are using the RIGHT attachment!

I use my wire whip to beat meringue powder (I use Wilton's Snow-white Buttercream recipe) and then finish my icing with the paddle beater. You want your icing to be light & fluffy, but too many air bubbles in it will make it hard to smooth!

HTH!
glenda

steph95 Posted 5 Feb 2006 , 5:22pm
post #4 of

Thank you both!! I have a birthday cake and cupcakes to do this weekend, so I was wondering what I should be doing!!! It seems like no matter how often you do something, every once in a while one seems to second-guess oneself!!!

cakemommy Posted 5 Feb 2006 , 5:35pm
post #5 of

You know.....that is a good question. I've often wondered if I should give the whisk a try. I've always used a paddle.

What is best for royal icing?? icon_rolleyes.gif


Amy

TexasSugar Posted 5 Feb 2006 , 11:03pm
post #6 of

I use paddle for buttercream. Whip for royal.

kaecakes Posted 5 Feb 2006 , 11:09pm
post #7 of

I use the paddle for both buttercream and royal the whisk adds to much air and creates air bubbles.

Quote by @%username% on %date%

%body%