Baking & Pastry > Baking Equipment & Tools > Specialty Baking Equipment > Stand Mixer vs. Hand Mixer

Buttercream Bliss: A Mixer Comparison

This recipe focuses on the crucial step of creaming butter and sugar for a smooth and airy buttercream frosting. We'll compare the performance of stand mixers and hand mixers, providing tips and insights for achieving perfect results with either tool.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
Enough to frost a 9-inch cake
Ingredients
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3-4 cups Powdered Sugar
  • 1/4 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Preparation: The Right Start

Ensure your butter is properly softened. It should be soft enough to easily press with your finger, but not melted. Measure all ingredients precisely. Sifting the powdered sugar helps prevent lumps in your buttercream.

Method 1: Stand Mixer Success

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and powdered sugar. Start on low speed to prevent a sugar cloud, then gradually increase to medium speed. Cream the butter and sugar together for 3-5 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed. Gradually add the heavy cream and vanilla extract, mixing until smooth. Add the salt and mix to combine. If the buttercream is too thick, add a little more heavy cream, one tablespoon at a time, until the desired consistency is reached. If it's too thin, add more powdered sugar.

Method 2: Hand Mixer Handling

In a large bowl, combine the softened butter and powdered sugar. Using a hand mixer, start on low speed to prevent a sugar cloud, then gradually increase to medium speed. Cream the butter and sugar together for 5-7 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed. This may require a bit more effort with a hand mixer. Gradually add the heavy cream and vanilla extract, mixing until smooth. Add the salt and mix to combine. If the buttercream is too thick, add a little more heavy cream, one tablespoon at a time, until the desired consistency is reached. If it's too thin, add more powdered sugar.

Achieving the Perfect Texture

The key to great buttercream is proper creaming. The mixture should be light, airy, and almost white in color. Avoid overmixing, as this can incorporate too much air and make the buttercream unstable. Taste and adjust sweetness as needed.

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FAQ

  • Why is softened butter so important?

    Softened butter allows for proper incorporation of air during the creaming process, which is essential for a light and fluffy buttercream.
  • Can I use margarine instead of butter?

    While margarine can be used, butter provides a richer flavor and better texture. Buttercream made with margarine may be less stable.
  • My buttercream is grainy. What went wrong?

    Grainy buttercream can be caused by using cold butter or not creaming the butter and sugar for long enough. Ensure your butter is properly softened and continue creaming until the mixture is light and fluffy.