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Is a stand mixer better than a handheld mixer?
A stand mixer has more speed and power than a hand mixer. It’s hands-free, so you can tackle other jobs such as lining cake tins or tidying up while the mixer works its magic. And when it comes to heavier doughs such as bread mixes, a stand mixer is truly worth its weight in gold. While a 10-minute kneading session is an excellent arm workout, nothing quite compares to leaving it to a machine.
That said, a handheld mixer is better for quick, light tasks like whipping up a small batch of frosting or mixing a couple of eggs. I always use mine for making Yorkshire pudding batter, for example, and it’s great for when you can’t quite be bothered with a larger bowl. They’re also more portable and easier to store, but won’t knead dough or handle larger batches without potentially overheating and labouring. Plus, you’ll need a separate mixing bowl large enough to use.
How do I know which speed to use on my stand mixer?
As a general rule, based on a standard 10-speed mixer, low speeds (one and two) are best for mixing dry ingredients, slow stirring and combining delicate mixtures, as well as when you’re adding ingredients mid-mix, to avoid splatter.
Medium speeds (three to five) are most useful for general mixing, and likely to be the ones you’ll use most often. They’re ideal for creaming butter, combining doughs and thoroughly mixing cake batter.
High speeds (six to 10) are your go-to for whipping cream, egg whites and quickly aerating mixtures such as meringue.
Which stand mixer is best for baking?
As you’ll have read above, in our opinion the KitchenAid Artisan Series is unmatched for all baking needs. “The KitchenAid Artisan is like the Goldilocks of mixers: just right,” says Professional backer Viva O’Flynn. “It’s got the power, the attachments, and the bowl size to handle most baking projects. Plus, its durability means it’ll last through thousands of batches of cookies, cakes, and everything in between.”
While it comes with a solid five-year warranty, we’ll wager it’ll last much longer than that.
Which stand mixer is best for bread dough?
When it comes to mixing and kneading heavier bread doughs, you’re really going to want a sturdy and reliable machine that won’t break (no one wants mixer attachments flying off mid-knead), labour or overheat. “Bread dough is like the heavy-duty weight lifting of the mixer world, so you need serious muscle,” notes O’Flynn. “I recommend the KitchenAid or the Kenwood models because they have stronger motors and are specifically designed to tackle thick, sticky dough without breaking a sweat (or, more importantly, breaking your mixer).”
What should you look for in a kitchen stand mixer?
Much of what you’ll want in a mixer will come down to personal preference, including how much space you have in your kitchen, and what kind of aesthetic you prefer. Once you’ve worked this out, you’ll need to look out for the following:
- Motor Power: You want at least 300 Watts, but if you’re into serious bread-making, go for 500 plus. O’Flynn suggests thinking of it like horsepower for your kitchen.
- Capacity: Are you baking for one, or feeding an army? A five-litre bowl is a good middle ground for most bakers, but make sure it’s big enough for your ambitions.
- Speed Settings: Look for mixers with at least six speeds; most of the reputable ones will have 10.
- Attachments: At a minimum, you’d expect to have a flat beater (for batter), dough hook (for bread), and whisk (for whipping cream and egg whites) included, and a splash cover is usually standard, too.
- Build quality: This will depend on your budget, but as a general rule, go for metal rather than plastic parts. They’ll last longer, are easier to clean and tend to be less noisy, with no risk of the dreaded burning aroma. If you’re really into the small print, check the manufacturer’s guarantee – decent brands should offer up to five years.
