Whisk or Paddle attachment?
Hiya! I’ve got a Kenwood major mixer which has both the paddle and whisk attachment. Which one is better for creaming the butter and sugar and consequently, the other ingredients? It says the paddle attachment in the manual but I think it doesn’t make my cakes as fluffy as I would like. Thoughts pls….Thanks!
7 Replies
I’m not familiar with a Kenwood (I have a kitchenaid) but my thinking is it probably doesn’t matter…if the whisk makes the texture of cake you like, then go for it:) I use the paddle mostly; but definitely the whisk for meringue – it will incorporate more air into your batter.
Chris
I have a k-mix and normally use the flexi-beater for cake mix and buttercream…I’m still very new to the stand mixer tho and haven’t experimented much
Liz
I have a kitchen aid and have never used the whisk just the paddle, I find if you beat the butter and sugar for around 5 minutes or more they come out fluffy. X
I have a Kenwood chef and always use the paddle. If you have the one with a silicone skin, all the better. I did try the whisk once but found the butter and sugar got inside the wires and then didn’t cream properly (and was also a nuisance to scrape out)
also have Kenwood major and use silicone skin too. I just leave it mixing for quite a while and get a light creamy result. make sure you adjust paddle to make sure it gets to bottom of mix as per instructions
Essentially Cakes - Christine Jones
I have a kenwood (titanium) and use the paddle with silicone. Been using it for 6-7 years and find it best for creaming cake batter and also for beating buttercream.
Thank you so much for your responses…I don’t have the paddle with the silicone skin. I guess that’ll be good to buy. Thanks again.
@Mrs BonBon, I agree it’s a bit of a mess getting the batter out of the wires. :)
