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Converting Your Recipes
for the Stand 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.
This method calls for combining dry
ingredients with most or all liquid
ingredients in one step.
More elaborate cakes 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 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” section.
12
Mixing Tips
Adding Ingredients
Always add ingredients as close to side of
bowl as possible, not directly into 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 the “Beater to Bowl Clearance”
section.
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 Speed 1. The
batter should be thick enough to keep 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
speed only after mixture has thickened.
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