Hey, I was wondering...when a recipe says to mix on low, what setting is that? Is it stir, or 2? And again, if it calls for med. speed, is that 2 or 4? I am never sure. Thanks!
from what i can find, the only reason they would tell you to mix on low is becuase it will become to stif or too fluffy if mixed to fast to long, so as soon as you think your batter is mixed (without lumps ect.) move on to the next step... to answer your question, whatever the slowest setting is on your mixer
. I'm still cleaning powedered sugar off the ceiling, the bookshelves, the floor, the cabinets and the dog! If you mix BC on to fast a setting it will get air in it. You will never get it all out. When you frost the cake all of the air pockets will start showing up, and no matter how hard you try you will not get rid of them all. Trust me, I know. I also believe in the faster you mix it the faster you are done.
I just wondered what other people used on their kitchen aid mixer. I usually use the stir (very lowest) setting to add the sugar, and then bump it up to 2 to mix it. But since it has more settings, I wondered if maybe the 2 was considered low speed and 4 would be medium?
What do you other KA mixer people use? Not just for icings, but in general - is stir or low the "low" speed, and is 2 or 4 the "medium" speed when a recipe calls for speeds?
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