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The Most Revolutionary Improvement to Stand Mixers in 90 Years!

Aug 16, 2009 | From the kitchen of Rose

KA-TH-RED_Catalog.gif

The BeaterBlade™

My next book (several years hence!!!) will be several pages shorter than it might have been because I will be able to leave out that annoyingly repetitive phrase scrape down the sides of the bowl! This is because an inventive young man, Gary Fallowes of NewMetro Design (he may not be so young by the time I finish another book) has designed a flat beater for most models of the Cuisinart,KitchenAid, Kenwood, Viking and DeLonghi stand mixers, that has a flexible rubber ‘wing’ down the entire outer length of the blade which continuously and efficiently scrapes the sides and bottom of the bowl as it is beating.

I waited a long time to write about this much needed attachment because I wanted to test it out thoroughly and be certain that it would not in any way harm the mixer.

One of my concerns was regarding the hinge pin in the KitchenAid Artisan that keeps the tilt head attached to the stand. It has been a known issue that it can work its way out if subjected to extra pressure when using the dough hook. Gary showed me how easy it is to tighten the pin—a good idea no matter which attachment you use. Here’s the link to the instructions for tightening the pin.

http://webapps.easy2.com/cm2/flash/generic_index.asp?page_id=35839636

The other problem that arose with this same mixer was that due to the clockwise pressure of the blade, the bowl got locked onto the stand and it was close to impossible to remove! (I hit the handle sideways with a rubber mallet and that did the job.) Actually I’ve seen a YouTube clip of this happening with the standard flat beater attachment and the person demonstrating lifted the bowl still on the stand and turned it upside down to empty out the batter! A far simpler solution is to place a rubber band around the base of the bowl before placing it in the stand.

My main concern had been the question of whether the friction of the blades would put strain on the mixer’s motor. Gary beat me to the punch having run tests and based on the results he writes:

“I can state that the “BeaterBlade does not put any more excess strain on the mixer or mixer motor than mixing bread dough.”

He also explains that eliminating the need to turn the mixer off and on actually reduces wear of the motor.

Please note, however, that the use of third party attachments may not be supported by the mixer companies' warranties.

I find that with some mixtures, after the first minute of beating it is sometimes necessary to stir down the sides one time, especially if it is a large amount of batter and rises up the sides of the bowl a bit. Woody recommends that with some mixtures or if the butter is not quite soft enough it is a good idea to get them started by mixing them a little with a silicone spatula first. It is always a good practice to start the mixer on the lowest possible speed. This will prevent the mixture from jumping out of the bowl at the early stages of mixing. But once the butter is mixed in I found no need to do anything further. The Beaterblade is so effective they state it can shorten beating time significantly though I’ve found, at least with my recipes, that there is no harm if I adhere to my usual beating time.

The BeaterBlades are very durable. They can even be washed in the dishwasher on the upper level. Gary has just launched a Pro series (in a yellow body to distinguish it from the original which comes in white and various colors of rubber wings) for industrial use or home baker’s who bake every day or who just enjoy having professional grade equipment. The PRO is specifically made for heavy use and continuous commercial dishwasher use at any temperature or level in the dishwasher.
BeaterBlade is now in over 700 stores in the US, plus England, France, Netherlands, South Africa, Australia and Germany. You will find them in retail stores and on Amazon. They retail for about $25 to $45 depending on the model.

For more information go to the BeaterBlade site: http://www.beaterblade.com

Comments

Annabel, I suggest you contact me directly and I'll help you out. gary@newmetrodesign.com. Thx

REPLY

Thanks, Gary. I have used it a few times and after adjusting it, it still "skips" even when creaming butter. Now, i am beginning to see signs of "wear and tear" on the silicon scraper :-(

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Annabel, there shouldn't be any gap or the blades won't scrape the bowl. You might have to adjust the height of the either the bowl or tilt head using the adjustment screw. Please contact us through the website for more info...I'd be happy to assist.

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I just got my beater blade and am wondering how much distance should there be from the blades touching the bowl? Should there be some gap between the rubber and the bowl?

thanks!

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Gary, I am so tempted to use the Beater Blade instead of the whisk attachment for mixing Rose's new German chocolate cake! I am making the Baby Grand Piano cupcake version this Sunday. It is a chiffon type of batter without whipping egg whites, so the beater blade may work...

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I just wanted to report back that the video link Rose posted for tightening the hinge pin on a KitchenAid Artisan mixer worked like a charm, and my mixer's "whinny shimmy" has subsided.
Another nice thing about the BeaterBlade is that you can also use it like a rubber spatula to scrape out a finished batter into the prepared cake pans.
Hector I am very glad that you tried the beaterblade!!

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you are welcome Gary.

That was a full batch to bake two 9-inch and two 6-inch pans, round, 2-inch deep.

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Hector...wow that's a lot of butter my friend! It just kept on going and going and going...

I'm very glad the BeaterBlade worked to your satisfaction and your results looked excellent. I appreciate the video and feedback.

Enjoy the holiday weekend! Gary

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Gary, here is my first review. I LOVE THE BEATER BLADE. It isn't an understatement that recipe writing will be shorten by half. Such invention is truly an eye opening when mixing.

http://www.youtube.com/watch?v=BnoiOeIoKGk

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No worries Hector. Glad I wasn't going bonkers! I certainly shall try that recipe and look forward to hearing more from you on the BB testing.

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Gary, MY APOLOGIES, I was confused with the Killer Kahlua Chiffon from Rose's Celebrations which does not use baking powder and indeed is light as air.

You are correct, the Orange Glow Chiffon Cake uses baking powder, and it is as Cake Bible you pointed: Rose's Recipe.

When you get your copy of Rose's new book, please try the Deep Passion Chiffon. It is rather unique and I have the impression will work with the Beater Blade.

Keep up the good work.

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Hector, Hmmm.....on page 155 of The Cake Bible the 3rd ingredient is baking powder. Maybe I have an older version? Rose...any help?

Gary

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Gary, I notice your orange glow chiffon recipe uses baking powder. Rose's recipe does not.

My mother's recipe uses baking powder, too. In my opinion, the structure and crumb is VERY different compared to Rose's baking powder free version which is lighter than air.

So of course you will get a 4.5" rise, but I will need to proof if you get the same texture?

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Gary, i am going to beat the beater blade today with the last wedding cake i am previewing from Rose's new book! i am going in with confidence per your excellent reviews.

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Fantastic news Zach. I'm quite comfortable BB stands up to the challanges. Try making the Orange Glow Chiffon...you'll need 2 bowls but just follow my instructions and you'll get a nice 4.5" cake that's to die for.

Enjoy....Gary

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Zach Townsend
Zach Townsend
09/ 1/2009 12:41 PM

Yesterday I tested the attachment using a much thicker batter that I make fairly often, which requires creaming a good amount of butter with sugar then adding a thick paste before adding eggs. Generally this batter requires a good deal of scraping down the bowl due to the ingredients that need to be combined and processed for at least 5 minutes per stage -- which usually requires that I stop the mixer 2-3 times per stage.

With this attachment, however, I never stopped the mixer once to scrape down the bowl. I progressed from one stage to the next with ease. As I added the eggs, they also incorporated easily and quickly into the batter. The attachment mixed each egg thoroughly and very quickly before I added another egg, including from the bottom.

Although this particular recipe of mine has very few ingredients, it's usually more laborious then any other for the reasons mentioned above, but this attachment removed all of that manual work and allowed the batter to come together very quickly, making this a much less frustrating recipe for me. My mixer speed was also decreased slightly and I found that each stage need about 1 minute less than usual.

The non-stick material that I've added under the beater has removed any worry of my leaving the mixer to attend to other things while it's doing its job. I loved it.

Zach

REPLY

Zach Townsend
Zach Townsend
08/30/2009 07:56 PM

Thanks for the information, Gary. It really is a great product and I'm loving its use. The small adjustments I've had to make for my particular setup have not been a problem for me at all.

That's interesting about the seasoning aspect of these; I didn't realize that.

I'll keep reporting more observations.

Thanks,
Zach

REPLY

Zach,

Glad you’re putting your BeaterBlade through rigorous testing. As you mentioned, you definitely need to drop 1-3 levels of mixing speed when using the BB as opposed to the flat beater. This is explained on my website. Those blades will fling food out of the bowl if it’s running too fast; however there is no need to run that fast...as you has testified to.

Regarding the ‘walking’ situation...yes if you put felt on the bottom that mixer is going to walk down Broadway with a big spotlight on her, although it really shouldn’t be that bad. I’ve experienced different results on all the thousands of mixers I’ve seen, but having a good rubber / sticky footing is best. In the commercial kitchens, we’re finding that pastry chefs can throw a bunch of butter and sugar in the bowl, walk away, and when they come back everything is mixed and ready for the next phase.

I look forward to hearing more test results. The blades will actually work better and better with age as they 'season' and conform to the shape of your bowl.

Enjoy,

Gary

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Zach Townsend
Zach Townsend
08/30/2009 02:09 PM

A follow up on this as I've been using this beater for a couple of weeks now.

First, I do really love the beater. It does do a great job of scraping the bowl down and I have not had to turn the mixer off to scrape, at least not with the batters I've been using so far, so I really love this.

What I've found, however, is that I haven't decreased the beating time called for in the recipe (as Rose mentions above with her recipes), but instead I have in certain instances (such as when beating a jaconde batter) turned the speed of the mixer down, usually about 1 "notch." So when normally using a high-speed setting (a 10 on my Artisan) I've now been using medium-high. I don't know if this will always be the case, but so far I've done this with no issues with the mixing.

Three things prompted me to do this. First, it seemed the batter was being mixed more thoroughly as the beater was scraping the bowl (i.e., I am seemingly getting as much aeration and thorough mixing at medium-speed as at high speed). Second, at high speed, more of the batter seems to fling out of the bowl with this attachment (I see more little droplets of batter everywhere), and third since this beater applies more pressure to the sides of the bowl, the mixer "scooches" across my granite counter tops. If I were to leave the mixer going for 5 minutes and walk out of the room or turn my attention to something else in the kitchen, it would work its way off the counter top in no time - not a good thing. This is unique to my situation because, for my mixers, I've placed soft pads on their feet because I have to pull them in and out from underneath the cabinetry for storage and use. The soft pads protect my granite counter top and make maneuvering the mixers easier because they easily slide without hurting the surface, but this change also causes the mixer to move more than usual (even with the normal attachments), so I have to be especially careful when using this beater because of this. As a solution, I'm placing non-slick padding under the front end of the mixer when I use this beater attachment.

Just some observations...

Zach

REPLY

Zach Townsend
Zach Townsend
08/22/2009 02:36 PM

I just used these beaters for the first time last night. I have the Professional 600 6qt as well as the 5qt Artisan. I used the 5qt Artisan to cream sugar/butter then beat in egg yolks. This particular recipe I have calls for creaming the butter/sugar for only 3 minutes before adding the yolks.

The beater did a great job of swiping down the sides with no need to stop the mixer and scrape or push down the butter that usually accumulates near the top of the blade up the sides of the bowl. I noticed that the mixture was directed to the center of the mixing bowl, at first a concern because I wondered if pushing everything to the center of the bowl and keeping it almost completely off the sides would be enough friction to cut the sugar crystals into the cool butter. Once I incorporated the egg yolks the mixture was silky smooth, as I was expecting, and the cake baked up perfectly, as usual.

I'm going to use it with a larger amount of butter/sugar for creaming in my next batch, but I loved the results from its first use!

Zach

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BTW, I really like the POURfect bowls and beakers (don't have the spoons or scraper blade).

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Going on my Wish List. Thanks for the recommendation.

Did you by any chance try the one made by the POURfect guy. I remember you praising his bowls and measuring spoons in the past.

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june, i have not tried the sideswipe blade.

i should go on record to say that i am not per se an equipment reviewer. when someone sends me something and i like it i want to share the joy and information. but unlike official equipment reviewers in magazines, if i don't like something i'd prefer not to mention it at all.

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Have you tried the SideSwipe blade? I haven't tried either, but they seem comparably priced and purport to have the same function. NAYY, just a curious consumer.

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Looks great...will definitely get one! Thanks for the info!

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rachelino, that's a really cute description of the sound! make sure to adjust the head of the mixer the way you would with any attachment to be sure it isn't too deep in the bowl.

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gene, i had the cuisinart for about 3 years before daring to use it! carl sondheimer used to call food professionals personally and goad them in to trying it. new technology always feels like a leap!

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I bought one of these last year but still haven't used it. Sad isn't it?

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Thank you Rose, for posting about the BeaterBlade! I love my BeaterBlade, and how beautifully and quickly it mixes up cake batters. It saves time, and it much less messy (and more effective)than scraping down the sides. I have used it since late January, and have noticed that something seemed to be loosening up in my KitchenAid artisan, though. I was concerned because my Dad bought me the BeaterBlade as a present, and also contacted KitchenAid to see if there was a manufacturer-approved version (that wouldn't void my warranty) but he discovered there was not. I decided to take the risk, but was very concerned that it has put excess strain on the machine, particularly when creaming butter and sugar (as more ingredients are added, it seems fine), because it makes a small "whinny shimmy". My husband really hates the sound coming out of it, and wanted me to stop using it altogether....but hopefully the problem is my hinge pin. I have used my mixer for several years now, and never tightened the pin. I will try that and report back to this post.

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Thanks for the review. This was also on my list of "to-buys" and now it's jumped to the top :)

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RE: Beater: looking forward to getting one now it has the Rose seal of approval! Also THANK YOU SO MUCH for the hinge pin link, I have had mine work it's way out 3 times already (the ciabatta in TBB seems to make the hinge pin become unhinged hehe!)

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Rose, I know u have been trying these things for a while! So glad this is now close to perfect. Thx for the ka tightening screw video.

Love the fact that flour doesn't jump off! I will believe it when I do it!

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Zach Townsend
Zach Townsend
08/16/2009 11:45 AM

What an awesome improvement. I have several recipes that jump in my head already that this would benefit from. It's always annoyed me to have to turn the mixer off and on to scrape. Fantastic! Thanks for a great report on this.

Zach

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That's awesome! I will definitely be getting one of these. Just gotta wait till my husband leaves...

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I'm so happy you've researched and reviewed this product, thank you! I've been considering getting one for a while, and it's great to have your recommendation.

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