16
ENGLISH
MIXING TIPS
Converting Your Recipe
for the Mixer
The mixing instructions for recipes
in this book can guide you in
converting your own favorite
recipes for preparation with your
KitchenAid
®
Stand Mixer. Look for
recipes similar to yours and then
adapt your recipes to use
the procedures in the similar
KitchenAid recipes.
For example, the “quick mix”
method (sometimes referred to as
the “dump” method) is ideal for
simple cakes, such as the Quick
Yellow Cake and Easy White Cake
included in this book. This method
calls for combining dry ingredients
with most or all liquid ingredients in
one step.
More elaborate cakes, such as
tortes, should be prepared using
the traditional cake mixing method.
With this method, sugar and the
shortening, butter, or margarine are
thoroughly mixed (creamed) before
other ingredients are added.
For all cakes, mixing times may
change because your KitchenAid
®
Stand Mixer works more quickly
than other mixers. In general,
mixing a cake with the KitchenAid
®
Stand Mixer will take about half the
time called for in most traditional
and non-packaged cake recipes.
To help determine the ideal mixing
time, observe the batter or dough
and mix only until it has the desired
appearance described in your recipe,
such as “smooth and creamy.”
To select the best mixing speeds, use
the Speed Control Guide on page 15.
Adding Ingredients
Always add ingredients as close
to side of bowl as possible, not
directly into the moving beater.
The Pouring Shield can be used to
simplify adding ingredients.
NOTE:
If ingredients in very bottom
of bowl are not thoroughly mixed,
then the beater is not far enough
into the bowl. See “Beater to Bowl
Clearance” on page 14.
Cake Mixes
When preparing packaged cake
mixes, use Speed 2 for low speed,
Speed 4 for medium speed, and
Speed 6 for high speed. For best
results, mix for the time stated on
the package directions.
Adding Nuts, Raisins, or
Candied Fruits
Follow individual recipes for
guidelines on including these
ingredients. In general, solid
materials should be folded in the
last few seconds of mixing on Stir
Speed. The batter should be thick
enough to prevent the fruit or nuts
from sinking to the bottom of the
pan during baking. Sticky fruits
should be dusted with flour for
better distribution in the batter.
Liquid Mixtures
Mixtures containing large amounts
of liquid ingredients should
be mixed at lower speeds to
avoid splashing. Increase mixer
speed only after the mixture has
thickened.
