When I make my buttercream in my KA, I have always used the whisk. I have read several times recently about trying not to get too much air into the frosting while mixing. Should I be using my paddle, or does it really matter?

i not sure if it makes a difference but i personally make my buttercream in my mixer using a paddle attachment and works fine for me

for 13 years, i have used the paddle for making my buttercream.. that is how i was taught..all the decorators i know .. that is what they use. hth i do think, using the whisk.. would create too much air..

I have never known anyone to use the whisk. Don't you have a lot of air in your icing? Try the paddle....I think that you will like it better. Good Luck

The whisk is designed to incorporate air, which you do not want to do with buttercream (unless it's a whipped buttercream, of course). Use the beater paddle.

I do use a wisk on my KA for the first few rounds of adding PS to the crisco/butter. I think it gets down farther into the bowl as there is not as much in there to paddle up yet. I switch to the paddle once it gets deep enough.

I like to make sure it's all whipped first at the very beginning and then switch to the paddle. That's just me. I get very smooth, ungrainy, bubbleless BC every time.

As long as you get to the consistency/results you want, use what works for you.

I prefer using the paddle. To me, using a whisk is like beating it too much.

I use a paddle for regular buttercream and a whisk for SMBC.