For batter, I always use my paddle, no question.
But, I have always wondered what you are supposed to use for
1. Royal Icing
Does it matter if you use the whisk attachment or the paddle attachment for either of these icings? I've been using my whisk attachment, but am wondering if the paddle might be better. I just saw a recipe for RI that said to use the paddle.
I use the paddle for both. I would never want too much air in my buttercream in particular. It's tough enough to smooth without excess air bubbles! (lol) I have had great success using the paddle for both.
i've always used the whisk for my icings and haven't had trouble-with antonia's RI it always makes a smooth, glossy icing (you could try the paddle who knows?-not me) good luck!!
Hmmmm, I'm gonna try the paddle. I need to experiment with an egg free royal icing tomorrow. I may have to start out using the whisk to whip my egg replacer and then switch to the paddle.
I'm also going to try the paddle for my BC to see if it helps reduce the air bubbles. Thanks!
The purpose of the whisk is to add air to what you're beating.
For buttercream, the paddle is the correct attachment.
agree with sparklepopz..
whisk is used for all the recipes that you want to add air , but for buttercream recipes paddle works better in my opinion..
for batter i used both paddle and whisk but had better results with whisk..
The whisk should only be used in whipped cream type icing, or meringue, that you would want to incorporate air into.