There are endless recipes you can create with your KitchenAid stand mixer, and you can also save lots of time and effort with a hand mixer.
A guide to getting started 0
If you're just getting to know your mixer and would like an introduction, then visit our mixer Starter Guide
Get inspired by recipes
To find plenty of inspiration on what to make, you can visit our recipes page.
Mixing tips for stand mixers
Here are our tips for the greatest creations in a mixer:
Consider adjusting the timing
Be aware of timing, as your mixer will mix faster and more thoroughly than most other electric mixers. Therefore, the mixing time in some recipes must be adjusted to avoid over-beating. To help work out the ideal mixing time, keep an eye on the batter or dough, and mix only until it has the desired appearance described in your recipe, such as “smooth and creamy.”
How to add ingredients to the mixer
The standard method to follow when mixing batters, especially cake and cookie batters, is to add:
1/3 dry ingredients, 1/2 liquid ingredients, 1/3 dry ingredients, 1/2 liquid ingredients, 1/3 dry ingredients.
Use Speed 1 until the ingredients have been blended, and then gradually increase to the desired speed.
Always add your ingredients as close to the side of the bowl as possible, not directly into the moving beater.
You can put the splatter guard (pouring shield) on the top of the bowl to help you add ingredients neatly.
Speeds for cake mixes
When preparing packaged cake mixes, use Speed 4 for medium speed and then Speed 6 for high speed. For the best results, mix for the time stated on the package directions, or until you can see that the mixture has achieved the desired consistency.
Adding nuts, raisins, or candied fruits
Solid ingredients should be folded in during the last few seconds of mixing, on Speed 1.
Take care that the batter is 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 allow better distribution in the batter.
How to add liquid ingredients or mixtures
Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing.
Increase the speed only after the mixture has thickened.
Kneading yeast doughs
Always use the dough hook to mix and knead yeast doughs.
Use Speed 2 to mix or knead yeast doughs — as using any other speed creates high potential for unit failure.
For 4.3L bowls, do not use recipes calling for more than 900g (7 cups) of all-purpose flour or 800g (6 cups) of wholewheat flour.
For 4.8L bowls, do not use recipes calling for more than 1kg (8 cups) of all-purpose flour or 800g (6 cups) of wholewheat flour.