do i use a whip then use a p addle for the crusting buttercream in thekitchen aid, or do i use a combination of both?how do you do it?
Just use the paddle. The whip will cause too many air bubbles to get incorporated into the buttercream....and that's not fun!
ditto....just the paddle and let it mix on low for quite a while.
The only time I use the whip is to whip egg whites for merinques (sp?)
I agree....only the paddle.