10 thoughts on “Kitchenaid Mixer Attachment For Frosting

    • This is a little more work than regular buttercream icing but it is soooooo worth it.

      Swiss Meringue Buttercream
      Because it does take some time to make and freezes well, I make a larger batch. You can divide this recipe in 2 or even 3.
      Yield: 15 cups (enough to frost and fill approximately three 8″ round cakes)
      This triple batch fits perfectly in my 4.5 QT KitchenAid Mixer.

      16 large egg whites (30g each–total 450g, or 2 cups)
      4 cups granulated sugar (800g)
      5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes
      30 ml (2 tablespoons) pure vanilla extract
      1/4 tsp salt

      Wipe the bowl of an electric mixer, whisk attachment, small bowl, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

      Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature). Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more. If buttercream is too runny, the butter was possibly too soft–place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of butter and keep beating. Use immediately, or refrigerate/freeze.

      Notes:

      Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

      Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

      If buttercream still doesn’t have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.

      Variations:
      The variations are almost endless, but here are some delicious options:

      Chocolate Buttercream: Add 300 g (1 1/2 cups before melting) melted bittersweet high quality chocolate (the best you can get–I use Callebaut) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated.

      Strawberry Buttercream (or any other berry version): Add fruit puree to taste (approximately 1/2 cup for 5 cups of SMB).

      Vanilla Bean Buttercream: Add 1 tablespoon of Vanilla Bean Paste OR 1 vanilla bean, scraped for every 5 cups of SMB, and beat until incorporated.
      You can also add liqueurs, extracts, and other flavourings, as well as any food gel colours to achieve any desired colour. Just a note that SMB has a yellow tone, due to the butter, so it really can’t be pure white.

  1. which attachment do i use?
    I know this might sound stupid but im confused. I recently bought a Kitchenaid mixer and i dont know which attachment to use for which recipe….for example for cakes which attachment do i use?

    • For cakes, you use the paddle attachment. The dough hook is only used for bread doughs. The whip attachment is used for whipped cream, meringues, mouse, etc. (or anything else that you would normally use a hand-held whisk on).

      The paddle attachment is also used for cookies, brownies, batters (like pancake batter, muffin batter and cornbread) and mashed potatoes. Or, you could use the paddle attachment for beating cream cheese or butter to make it smooth or for making cake frosting.

  2. Any cupcake recipes for my anniversary ?
    Thursday it will be me and my boyfriends 2nd anniversary and I would like to make cupcakes. I am already cooking him a romantic dinner. For the appetizer, I’m having crabcakes. For dinner I’m serving her shrimp alfredo and garlic bread. For dessert, I plan on making cupcakes, I just don’t know what kind of cupcakes I should make. I’m thinking chocolate but I want to be more creative. So if you have any recipes, please answer this question. Thanks in advance!

    • S’mores Cupcakes

      Crust:
      1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
      1/4 cup sugar
      5 T unsalted butter, melted
      2 oz bittersweet chocolate, chopped into small pieces
      Marshmallows (you’ll need about 100 mini marshmallows)

      Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object (I used a shot glass) to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven. Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin.

      Cupcake:
      2 cups plus 2 T sugar
      1 3/4 cups all purpose flour
      3/4 cup cocoa powder
      1 1/2 tsp baking powder
      1 1/2 tsp baking soda
      1 tsp salt
      2 large eggs
      1 cup whole milk
      1/2 cup canola oil
      2 tsp vanilla extract
      1 cup boiling water

      Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.

      Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top but that’s okay. Bake approximately 18 – 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

      Frosting:
      8 egg whites, room temperature
      2 cups sugar
      1/2 tsp cream of tartar
      2 tsp vanilla extract
      1 large Hershey bar

      In a clean stainless steel mixing bowl or double boiler, combine egg whites, sugar, and cream of tartar. Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees. Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag fitted with a large star tip and frost as desired.

      Using a kitchen torch held about 6 inches away from the cupcakes on a non-flammable surface, brown the cupcakes lightly as desired. Keep the torch moving so you don’t catch any spot on fire. Just like toasting marshmallows by a campfire, slow and steady is a better approach than sticking the marshmallow to close to the fire, you’re going for lightly toasted frosting not black and bubbly marshmallow. Garnish with chocolate bar segments.

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      Chocolate Marshmallow Cupcakes

      Cupcake:
      2 cups sugar
      1 3/4 cups all purpose flour
      3/4 cup cocoa powder
      1 1/2 tsp baking powder
      1 1/2 tsp baking soda
      1/2 tsp salt
      2 eggs
      1 cup milk
      1/2 cup vegetable oil
      2 tsp vanilla extract
      1 cup boiling water

      Preheat oven to 350 degrees and line pans with cupcake liners. Recipe yields about 30 cupcakes. Combine sugar through salt in a large boil. Add eggs, milk, oil and vanilla and beat on low until just incorporated. Increase speed to medium and beat two minutes. Stir in boiling water, the batter will be thin. Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter. Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely. 

      Frosting:
      4 egg whites
      1 cup sugar
      1/4 tsp cream of tartar
      Pinch of salt
      1 tsp vanilla extract

      Set a clean stainless steel or other heat proof bowl over a pan of simmering water to create a double boiler.  (I just use my KitchenAid bowl for my stand mixer to avoid having to transfer.)  Add all ingredients except vanilla and whisk to combine.  Heat, whisking almost constantly, making sure to scrape the sides of the bowl frequently until the mixture reaches 160 degrees.  Transfer to mixer/mixing bowl fitted with the whisk attachment and continue mixing, increasing speed slowly to high speed until the frosting holds stiff peaks.  Add vanilla extract and beat until just incorporated.

      Fill a piping bag fitted with desired tip (I used a large closed star tip for these) and pipe as desired onto cooled cupcakes.  

      Note: You don’t want to make this frosting until you are ready to use it as it will harden so wait until your cupcakes are cooled.

      Ganache:
      2 oz bittersweet chocolate
      1/4 cup heavy cream

      Heat heavy cream until simmering in a small saucepan (you can also microwave but do it in 30 second intervals and watch it closely).  Cut chocolate into chunks and put in a small bowl.  Pour cream over chocolate and let sit for one minute.  Stir until chocolate is melte

  3. Using my new Kitchenaid Stand Mixer, is the metal finish coming off?
    While using my brand new Kitchenaid Stand Mixer with the burnished paddle attachment and standard metal bowl, I noticed something gray-ish in the bowl. As I used a rubber spatula along the side, there is noticeable metallic-looking “stuff” in my frosting. I washed the bowl and the attachments before use, the beater paddle was not hitting/scraping the bowl, and there is no noticeable blemish in the finish of the bowl or the paddle. What is this stuff? I obviously don’t want it in my food, but I don’t know where it’s coming from, though I assume it is coming off of the bowl. Has anyone else experienced this? Does this bowl need to be “seasoned” at all before use?

    • Oh geez! I’d be lost w/o my Kitchenaid mixers! And that is a good price on the 5 qt. model. I use mine for everything from baking cakes, cookies, breads, biscuits, mixing meatloaf (I hate the cold raw meat under my nails!), frosting’s, whipping cream, you name it! With the attachments that are available, you can also slice, shred, make applesauce or tomato sauces, make ice cream, grind meat, stuff sausage, make pasta, grind grain……endless! The attachment I use the most is the food mill; it makes making applesauce, tomato sauce from scratch really easy. Second (and it’s part of that attachment package) is the meat grinder as we do like to make our own pork sausage.

      I grew up with Kitchenaid mixers and would be lost in the kitchen without them. They do so many things well, last for years and years (25 years+) and will just plain make your life a little easier! They are well worth the investment for anyone who bakes and cooks.

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