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Thread: How to cream sugar in KitchenAid?

  1. #1
    Join Date
    Oct 2001
    Location
    midwest
    Posts
    640

    How to cream sugar in KitchenAid?

    For Momís Day, I made my wife here favorite, French Silk pie. To start you cream a stick of butter with Ĺ or ĺ cup of sugar. I tried doing this in my KitchenAid, but the whip just sort of pushed the butter to the bottom and sides of the bowl. Once I started adding the liquid ingredients, it whipped fine. Is it better to use a hand mixer for creaming sugar?

    All came out fine in the end. She even thought it was better than Tippinís, which has been her golden standard up till now.

  2. #2
    Join Date
    Apr 2002
    Location
    San Francisco
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    19,680
    I use the paddle attachent when creaming butter and sugar, never had a problem.

  3. #3
    Join Date
    Jun 2000
    Location
    Ontario, Canada
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    989
    The wire wisk attachment is for very little: egg white and cream is all I've ever used it for. When creaming butter and sugar etc, I always use the paddle.
    Lacey: So now that Superman is done at the Iron Fortress, is he going to spin his web of justice and return to the Batcave?
    Brent: You don't read many comic books, do you?
    -Corner Gas

  4. #4
    Join Date
    Jun 2000
    Location
    Chicago, IL USA
    Posts
    9,076
    Yes, use the paddle, and you'll have to scrape the butter down from the sides and up from the bottom with a spatula a couple of times too. It still tends to go off and stick to the sides.

  5. #5
    Join Date
    Dec 2000
    Location
    Canada
    Posts
    1,139
    I had the exact question about my new KA too, until yesterday. AB's baking book told me to always cream with the paddle. Live and learn. That's what this BB is all about.
    Avril

    There's always a reason to bake.

  6. #6
    Join Date
    Jan 2001
    Location
    SO. CA
    Posts
    2,227
    The whisk is only used for whipping eggwhites or making whipped cream. The paddle is the "all purpuse tool.
    Speaking of the paddle, I have the white coated one. Had the same with my old KA (30 years old). Got an Artisan last year, and when I made cookies a few weeks ago, pulled up the paddle, and the white coating had broken off in several pieces. Had to dump the dough.
    Called KA told them the problem, and they shipped me another paddle.
    Curleytop

  7. #7
    Join Date
    Oct 2001
    Location
    midwest
    Posts
    640
    So, you're saying I should use the paddle then?

    Thanks all!

  8. #8
    Join Date
    Oct 2001
    Location
    midwest
    Posts
    640

    Doh!

    I swore I put in my first post that I had to keep scrapping down the bowl to get the butter creamed. You guys were probably scratching your heads wondering what sort of miracle happened at my house to make it all come out ok in the end.

  9. #9
    Join Date
    Aug 2001
    Location
    Columbia, MD
    Posts
    2,906
    ABSOLUTLY use the paddle. As said before, the whip is only used when beating egg whites or whipped cream. It isn't heavy enough to cream butter and sugar.

    Sami
    Don't give up, Moses was once a basket case.

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