First time to use my KitchenAid Mixer
Any advice? I am making a cake...When a recipe ask for you to beat something on medium speed require you to beat it on a lower speed on this mixer? I have the idea that the speeds on this mixer are a bit higher than on other mixers...Don't want to overbeat...Help?
I don't know that the speeds are much different. I'm quite certain you could just start slowly and add speed until you come up to the right one.
I find that it takes a bit of fine tuning your skills with it. I'm still fiddling with mine when I'm in the mid range of speeds. I've had it for 6 years now.
I've had my KA stand mixer for about 2 months now, and I'm still not used to it. The first thing that became apparent was that I needed a spash guard. what a mess! The second thing was (and still kinda is) that things just don't blend well. For example, if I add room-temp cream cheese to instand-pudding-and-milk mix (to make different kinds of rich, creamy desserts), the cream cheese doesn't blend in; rather, it breaks up into little pea-size beads. I called the company, adjusted the screw, etc. And stuff doesn't whip up fluffy like a hand mixer - it just sort of mixes w/o incorporating air.
There's many too many happy KA mixer customers, I have to think either my mixer is bad or I am using it wrong.
So my advice - yes, don't overbeat, because instead of light and fluffy, all the air will go out and your mix will just become runny.
I've never had any of these problems.
If you need a splash guard, you may be trying to incorporate with it on too high a speed. Anytime you do so, you need to turn it down.
Cream cheese, room temp or out of the fridge??
Try incorporating your cream cheese and other software at a fairly low speed. A stir speed. Once things look well homogenized, speed up in steps to whip into a light airy consistency.