Does Mixer Speed Matter?
In 1870, the eggbeater was developed. Its speeds were determined by how fast the operator could turn the handle that cranked the double beaters into action. In 1918, Universal Electric Mixer and Beater Company developed and sold the first handheld electric mixer. The Sunbeam MixMaster food mixer was marketed in 1930. When space is a concern and pre-packaged frozen foods are a staple in your household, a high-quality hand mixer will suffice. If cooking is your forte, a stand mixer should be your choice. Mixing, folding, beating, and whipping speeds are the same on both mixer styles, but the stand mixer has more power and is more versatile. Revving Up You should always start your mixer on the lowest speed. It is designed to gradually blend ingredients without sending flour and batter in every direction. As ingredients are added at different stages of the recipe, speed should be temporarily reduced. |  |
The Road Map
Muffin recipes call for mixing just until all ingredients are moistened; combine ingredients on the lower speeds. Cake mixes require a slow start followed by a few minutes on medium and high speeds.
On high speeds, whipping cream and egg whites peak to six or eight times their original volume. Increasing speed too quickly causes major splashing; whipping too long ruins the consistency. Potatoes respond well when whipped right after boiling; start on low and work to a medium high for fluffy spuds. Bread dough and pasta are worked slow and steady for a longer period of time.
Some recipes call for folding. Although mixers have that capability, higher success is achieved when folded by hand so as to not disturb the fluffiness of the batter.