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Please explain the different mixers on a hand mixer!

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I have a cheap hand mixer and have been wondering this for awhile: what's the difference between the two types of mixers?

One is a thinner wire, a little thicker than the wires on a balloon whisk.

The other is what I always thought of as a more "standard" hand mixer attachment, the wires are flat and wider.

What's used for what? Does it truly make a difference?

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  1. I think the difference is that the wider, flatter blades work better for thicker batters. For example, I'd use the whisk-like attachement for egg whites or thin sauces, but the other one for creaming butter and sugar or for cake batter.