Ok, I got my batter down pretty well for my new mixer (converting everything to do such larger volume!) but I have noticed my buttercream is still not quite there. (I seem to need to add more sugar or something) I make an all hi ratio shortening buttercream. Do you need to use less shortening for these big mixers since they whip up so nicely? (I have an anvil) I used to whip my buttercream for 10-15 minutes in my kitchenaid and I now do it for 5 minutes in the Anvil (low speed) Am I crazy or does buttercream work differently in a big mixer?
It is different. In general for a nice texture, do it longer on a lower spreed .
Not intending to hijack the thread but how did you scale your recipe to use in a larger mixer? Did you increase by weight, by volume, or a combination of both?
Not intending to hijack the thread but how did you scale your recipe to use in a larger mixer? Did you increase by weight, by volume, or a combination of both?
I always do my recipes by weight. I have found measuring cups to be not only a pain, but some of them aren't accurate!!
I did find though that increasing by just doubling weight, things like that, gave different results. So I had to experiement.
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