I ws so excited to get my new 6 qt. pro kitchenaid but I think I might hate it. I cannot make icing in it! I have never had a problem with icing in my old, old, old mixer that I turned by hand. I thought it would be a breeze but i cannot make it fluffy, it is just creamy and wet feeling if you know what I mean. Plus I think I totally overbeat my cake. I am having a hard time adjusting I guess. Anyone have any tips? What speeds do you do things on? I read the book but it is not working. Plus even though I adjusted the screw, my whip still does not reach the bottom and my flat beater barely does. I will take any suggestions at this point. I want to love it but I am finding it hard. Thanks, Brandy

I start out on the stir and then use 2 and 4. I never go above speed 4. Which recipe are you using? Which attachment for the icing? I think you need to just work with it...I had trouble at first getting the speeds right for everything compared to my old mixer. Takes time but you'll get it figured out.

I don't use my whip beater unless I am whipping cream. Using the flat beater eliminates whipping air into the frosting. HTH

I agree not to use the whip for icing. Also, the low settings will be more like your old mixer. The kitchenaid is powerful!

I dont like that the beater doesnt go to the bottom either. Put in wet first and it will help get all the dry mixed in. I also find I have to stop and scrape the sides because it just doesnt do that. If it would rotate or srape the sides it would be better.

All in all, however, the fact that you can beat something for 2 minutes while lining your cupcake pans or greasing your pan is very nice and you will get spoiled to that. It can also handle very stiff consistencies (even yeast bread if you use the hook)....so there is a lot you will love it for.

You can do fondant with the bread hook also. Or at least that's what I've been told.

If you are making royal icing make sure you beat it for a full 7-10 minutes at a speed 2 or 3.

I hardly ever use anything but the flat beater on my KitchenAid. I think I've only used the whisk once and the dough hook a few times.

Which attachment are you using to make your icing?

Keep working with it, you will grow to LOVE it! I too disliked the stuff at the bottom, but we "really" are supposed to stop and scrape the bowl well anyway with most recipes so I find this just makes me a better baker.
My favorite thing about it is that its engine is heavy enough to do big batches of IMBC. And when I take it out of refrig. and want to bring it back to consistency, I just wave my little mini torch back and forth at bottom of bowl while beating on low and it takes it "through its stages" much faster to a nice fluffy texture quickly for me!
Good luck!

Brandy, I think the biggest issue with your mixer is the adjustment is not quite right.
My SIL recently purchased one and she was so disappointed with it she was ready to return it. Neither she or my brother had read about maybe having to make adjustments before use. I helped her adjust it and it made all the difference.

Keep playing with the screw until you get the attachments just right, once you do you'll see that the icing will come together much better.

I also never mix above speed 4.

Good luck, keep experimenting you will love it once you get used to it.

Do you have the BeaterBlade? It is great. Well worth the money in my opinion. I don't know how mine is adjusted, but the blade wipes the sides so you don't have to scrape the bowl all the time. http://www.amazon.com/dp/B0015TMI28/?tag=cakecentral-20

I really appreciate all of the comments! I could not check them while CC was down and I was gone all weekend! I am going to try everything you guys suggested. I want to love it, I really do!

Oh the irony!!! I just got one also and had a horrible time this weekend when I tried to make my icing with it. I tried to take it past speed 4 and the whole thing started shaking and I swear I thought my countertop was going to unhinge. It also makes a really loud hissing sound. Does yours make the hissing sound too?

Barbara

Yep I agree but now I LOVE my KA. I still use my hand mixer for single boxed cakes- but if you use the KA- don't mix for very long and don't go above 2- 4 as suggested.
It's easy to overbeat.

Sorry to butt in this thread, but I've had my KA for about a year and now is shaking...sort of like is going to fall apart....does anyone else's does the same thing? I don't think it was shaking like that before and now I'm beggining to worry.
Any input will help, thank you to all!!

Rosie,

Check the pin on the side (the one that holds the base to the top part). Sometimes mine starts to work it's way out and my mixer starts shaking. I just take a small hammer and push the pin back in and it stops.

The beaters not reaching the bottom has always been my biggest complaint. Someone else already mentioned it but I have to agree, I am crazy about my new beater blade. It reaches the bottom and continually scrapes the side. It's the bomb!

As someone mentioned earlier, your KA with the dough hooks is also fabulous for making fondant. You do tend to need 1-2 Tblspns more water, though.

Sorry to hijack the thread, but how do you do the fondant in the KA. I've had mine about 6 months now and can't figure it out!!

Thanks!

I use the KA to make my MMF. Use the dough hook. If you need more specific instructions you can email me.

A lot of ladies on this thread said they don't beat above 4 and rarely use the wisk. Now, every baker is different, but I use my whip more often than my flat beater. I only use my flat beater when I'm mixing dry ingredients or batter. I use speed 2 when first incorperating ingredients, but usually pump it up to speed 6. For IMBC, I turn my mixer up to full speed and use the whip. I really like the consistency of my IMBC, but I'm sure you can make it at lower speeds as well. HTH

One word of warning.....don't over-adjust your KA so that the flat mixer blade hits the bottom of the bowl otherwise you'll rub the coating off the blade and then it will be un-usable --- I know this from experience!!!!

(I know it's a pain but you really have to stop and scrape the bowl instead of letting the blade do it!)

My buttercream icing requires that I mix on med. speed for 20 minutes. I never do it less than that. it increases the volume I have and I don't have any smoothing problems. I've only had my KA for about 4 months and have made a handful of batches of icing. I cream my shortening and salt first and I have a rubber spatula I use to scrape the sides...a MUST. If you want my buttercream recipe I'll be happy to send it. Just PM me. It's for "pure white icing"--not a family secret or anything!

I always use my paddle attachment on the buttercream....much better consistency!

I always use my paddle attachment on the buttercream....much better consistency!

I always use my paddle attachment on the buttercream....much better consistency!

[quote="KathyTW"]One word of warning.....don't over-adjust your KA so that the flat mixer blade hits the bottom of the bowl otherwise you'll rub the coating off the blade and then it will be un-usable --- I know this from experience!!!!
quote]

It will also cause the metal to fray! (Also learned the hard way) Metal slivers REALLY hurt! And I'd hate to think about what would happen if someone ingested it.

i'm so glad to see this thread. we're going to get my first KA tomorrow, yey! so excited =)

I have same mixer & love it but was wondering if it can handle making a double batch of MMF?

Which kitchenaid is best one to buy. My hubby wants to get me one for Christmas but he keeps looking at the really cheap ones and I keep hinting those are the wrong ones..lol Any tips i can tell him to pick a good one that is not that much?? Thanks.

I would buy the biggest KA with the highest wattage. Mine is a KA pro 6 qt from Costco- and it is on sale with a coupon this weekend. You should be able to get the coupon book at the store.
Best gift I ever got!
Sure has saved me a lot of work!

Also- I would learn to use your KA well before you decide to buy the special beaters. IMO

My first Kitchenaid was always scraping the bottom of the bowl and my icing would turn silver with metal in it. I returned it to the store as you could see the scratches in the bowl. My replacement one had the same problem until I adjusted the screw to lift it up a bit and haven't had a problem since.