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Mixing Techniques
The SmartPower
™
Mixer should always
be set on the lowest speed when you
start mixing.
Speed 1/Low Speed
• Start mixing most
ingredients together
• Combine dry ingredients
• Cream butter and sugar
• Mix heavy cookie doughs
• Mash potatoes/squash
• Add nuts, chips, dried fruit to
doughs and batters
• Add flour to batters, or liquids
to dry ingredients
• Start mixing frostings
• Start mixing cake mixes
Speed 2/Low Speed
• Add eggs to batters/doughs
• Whip potatoes/squash
• Mix pudding batters
Speed 3/Medium Speed
• Complete beating cake mixes
• Mix scratch cake batters
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
• Start whipping cream
Speed 4/High Speed
• Complete whipping cream
Speed 5/High Speed
• Whip egg whites
RECIPES
Mixing Tips
• Always read entire recipe and measure
all ingredients before beginning the
mixing process.
• For best results, do not measure flour
directly from the bag. Pour into a
container or bowl, scoop out the flour
and level with the back of a knife or
spatula. For flour stored in a container,
stir before measuring.
• Eggs, butter or cream cheese combine
more thoroughly at room temperature.
• Remove butter for recipe first and cut
into 1/2-inch pieces, then measure out
remaining ingredients for recipe. This
will hasten the warming process. Do not
warm butter for baking in a microwave
unless instructed to do so.
Microwaving
can melt butter; melted butter will change
the final product.
• The best cheesecakes are made
when the eggs and cream cheese
are a similar room temperature. While
the Cuisinart hand mixer can easily
mix cold cream cheese,
the trick is
not to add too much air, which can
cause cracking.
• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.
• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
mixing bowl. If available, use a copper
mixing bowl. Chocolate chips, nuts,
raisins, etc. can be added using
speeds 1 or 2 of your hand mixer.
• To separate eggs for any recipe, break
them one at a time into a small bowl,
gently remove yolks, then transfer egg
whites to spotlessly clean mixing bowl.
If a yolk breaks into the egg white,
reserve that one for another use. Just
a drop of egg yolk in the white will pre-
vent the whites from whipping properly.
• To achieve the best volume when whip-
ping egg whites, the mixing bowl and
chef’s whisk attachment or beaters
must be spotlessly clean and free of
any fat, oil, etc. (Plastic bowls are not
recommended for whipping egg whites.)
The presence of any trace of fat or oil
will prevent the egg whites from
increasing in volume. Wash bowl and
attachments thoroughly before begin-
ning again.
• Occasionally ingredients may stick to
the sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.
Recipe Notes
Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients
once they have been gathered from the
refrigerator and cupboard and placed
on the counter.
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