New KA 11-tine whip attachment for the 6qt
Posted: 24 March 2008 09:08 PM   [ Ignore ]
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I purchased the new 11-tine whip attachement for the 6qt KA.  It whipped cream and egg whites very well, but I found it gets “clogged” with butter when making buttercream.  Has anyone else tried the 11-time whip to make BC, and if so, did you have the same problem?

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Posted: 28 March 2008 12:07 PM   [ Ignore ]   [ # 1 ]
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I’ve noticed that it clogs when I add too much butter, too fast (I’m assuming you’re making cooked egg based butter creams). I have to cut up the butter into smaller pieces, make sure it’s completely softened, and then add the butter in very small amounts to the beaten eggs, and wait until each portion is completely incorporated before adding more.

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Posted: 28 March 2008 01:30 PM   [ Ignore ]   [ # 2 ]
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Yes, I did all that, but the 11-tine whip still got clogged up.  I’ll have to play around with it more, but I think because the additional tines are so close together, they trap thicker substances.  Next time I might use the 11-tine whip to make the meringue, and then switch to the regular whip when I start incorporating the butter.

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Posted: 28 March 2008 02:05 PM   [ Ignore ]   [ # 3 ]
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Hi Patrincia,

Have you tried slightly increasing your speed on your mixer when you are whipping in the butter? I mix at speed 5 or 6. I think it may be the higher speed that keeps it from clogging for me, but if switching out the whips works for you, go for it smile.

Patrincia - 28 March 2008 04:30 PM

Yes, I did all that, but the 11-tine whip still got clogged up.  I’ll have to play around with it more, but I think because the additional tines are so close together, they trap thicker substances.  Next time I might use the 11-tine whip to make the meringue, and then switch to the regular whip when I start incorporating the butter.

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Posted: 28 March 2008 02:56 PM   [ Ignore ]   [ # 4 ]
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Well, not exactly.  I did increase the speed quite a bit to try to dislodge the clogged bc, but it didn’t budge, so I ended up having to manually remove it from the whip - and that was a sticky, messy, slippery frustration that I’d like to soon forget smile.  Thanks for the tip, I’ll give it a try next time. 

You know… It just occurred to me - that particular batch of mousseline bc was the first one I made using my new water jacket.  I wonder if that had anything to do with it?  I bet that’s it, although the water was cooled with a few ice cubes, it wasn’t ice cold.  Thoughts?

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