Get ready for a love fest; here come all the reasons why you’ll love a Kenmore stand mixer.
Hands-free operation. It lets you be more efficient. You can do other things, like grab the phone or get the next ingredient, while it mixes away.
Flexible speeds. Use lower speeds for light batters and cookies. Use high speeds for creaming. When adding flour, you don’t want to overmix, so easily switch to a low speed. For beating egg whites to stiff peaks, crank it high; for whipped cream, use a slower speed (or you’ll end up churning the cream into butter)!
Compatibility. The mixer works with add-ons like meat grinders, fruit and vegetable juicers, pasta rollers (those are really fun) or shredders for cole slaw or carrot salad.
Super time-saver. Everything is done in a fraction of the time. You’ll cream butter and sugar together beautifully in 2 to 3 minutes.
It’s a workhorse. You can’t beat the power and performance of a good stand mixer! The beaters do all the work, and they do it far better than you can do by hand. Unlike our hands, beaters never get tired.
The paddle. It reaches all areas of the bowl, so you can stop and scrape the bowl just once, instead of constantly scraping down the sides if beating by hand. Use the flat paddle for cakes, cookies, creaming and blending.
Less guesswork. You’ll clearly see what’s in the bowl because the Illumalight™ LED lamp shines into the mixing bowl.
The tilt-back feature. It’s perfect when adding ingredients. When beating egg whites, you can tilt the head back and easily see how the peaks are forming.
The dough hook. For making bread dough, of course!
Use Your Stand Mixer For…
- Pizza dough
- Meatballs and meatloaf
- Compound butters (add honey or herbs to make flavored spreads)
- Pancake batter
- Omelets (use the whisk and don’t over-mix!)
So, get out your stand mixer and try this recipe for Chocolate Soufflé Cake!
Warm Chocolate Souffle Cake with Salted Caramel Sauce
- Non-stick vegetable oil spray
- 2 Tablespoons sugar
- 8 six-ounce ramekins
Prepare the ramekins: Spray ramekins with vegetable spray. Dust the sides and bottom of the ramekins with granulated sugar and tap out the excess sugar.
- 6 ounces high-quality bittersweet chocolate, finely chopped
- 6 ounces (12 Tablespoons) unsalted butter
- 4 eggs
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
Batter: Preheat the oven to 275º F. Melt chocolate and butter in a bowl or double boiler set over lightly simmering water. (If you have an induction cooktop, you can use its gentle, precise heat to melt chocolate without using a double boiler.) Once melted, stir to mix and remove from heat; let cool slightly. Separate eggs placing yolks in large bowl and whites in medium bowl. Using the whisk attachment on your stand mixer, whisk the sugar and vanilla into egg yolks until they are thick and pale – about five minutes. Gently add the cooled chocolate mixture to egg yolk mixture. In a separate bowl, on high speed, whip egg whites to soft peaks. Gently fold the whites into egg yolk/chocolate mixture using a rubber spatula.
Bake Cakes: Pour batter into the prepared ramekins and bake until raised and just set, about 20-25 minutes. Remove and place on cooling rack. (Alternatively, you can bake in a buttered and parchment-lined 9-inch cake pan for 50 minutes, or until a toothpick comes out with just a few crumbs on it vs. batter).
Salted Caramel Sauce:
- 1/2 cup sugar
- 1/4 cup water
- Pinch of cream of tartar
- 1/2 teaspoon fleur de sel (sea salt) + more for garnish if desired
- 3/4 cup cream
Make Caramel Sauce: Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, stir in fleur de sel and remove from heat. Carefully add cream and simmer until thick and golden to dark amber in color.
Serve: Pour about 2 Tablespoons of caramel on the plate and swirl plate to coat. Invert cakes from ramekins onto plates and sprinkle with a touch more fleur de sel if desired. Garnish with mint. Serves 8.
Level: Easy to Moderate (Easy with the Kenmore Stand Mixer!)
Prep/Cook Time: Prep Time 20 minutes. Cook time: 20 – 25 minutes in ramekins or 50 minutes in a 9-inch cake pan.
Cost: Approximately $15.
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