Whisk or Paddle for Buttercream – Which Is Better?

To make perfect cake batters, you sure need the perfect buttercream. How to achieve that textured buttercream is as important as achieving a perfect cake batter or ice cream. And it boils down to your tools. Therefore, whisk or paddle for buttercream; which is a better option?

If you are trying to pick between the two or intend to use both to achieve that perfect flavored buttercream, read on to know more.

What Is Buttercream?

Buttercream is a type of frosting made by mixing some kind of fat, usually butter, with confectioner’s sugar, and milk or cream until the mixture becomes smooth and fluffy.

It is simply a soft mixture of butter and icing sugar used as a filling, topping, or decoration for cakes. Additional flavors such as chocolate, vanilla extract, peppermint extract, or fruit puree can be added to your buttercream to give it a unique flavor.

SEE: How Long Can You Keep Cake in the Fridge

What Should You Use for Buttercream- Whisk or Paddle?

A Paddle is better.

Whisk is best used for whipping light, liquid mixtures like meringues, lighter frostings, whipped cream, egg whites, or any other recipe component that calls for a lighter and more airy texture.

The flat-bladed paddle beaters are a better option for beating batters and frostings. It is best for creaming butter and sugar together, mixing cookie dough, brownie batters, and heavy frostings. It is stronger than a whisk and less aerating.

With this explanation, it is clear that the paddle, also known as a paddle beater or paddle attachment, is best for achieving the perfect buttercream.

Although with other buttercreams where emulsification is needed, you can use a whisk. I recommend that you only use it when you are using whipped cream or more liquid than usual to whisk in or when making a Swiss or Italian meringue buttercream.

In cases like that, the whisk attachment is essential for your finished texture. Whisk or paddle for buttercream can also depend on your type of buttercream.

SEE: Do You Refrigerate Butter?

Whisk or Paddle for Swiss Meringue Buttercream?

Swiss meringue involves cooking sugar and eggs over a double boiler. Then you whip the mixture until it turns into a meringue, and then, add butter and flavorings. In this case, where your buttercream recipe is a Swiss meringue special, your whisk is vital for the finished texture.

So recommended for you is a stand mixer or a hand mixer if that is all you have to work with.

What Is the Buttercream Frosting Recipe?

There are many ways to make frostings. Here is an easy way to make your buttercream frosting using only five ingredients;

1. Butter

You should use unsalted butter in your recipe because the amount of salt in salted butter can vary between different brands.

Using unsalted butter gives you control of the amount of salt in your recipe. Also, make sure you use actual butter, not a butter substitute like margarine. 

2. Powdered sugar

It is also known as confectioner’s sugar or icing sugar. It helps to thicken and sweeten the frosting. It is best to sift the powdered sugar beforehand.

3. Heavy cream

Heavy cream works well in your recipe. You can replace it with milk, but remember that the frosting won’t be as creamy as when you use heavy cream.

4. Strawberry extract

It adds a little bit of flavor to the frosting. You should use pure strawberry extract for the best flavor. However, you can also use other extracts like mint, almond, lemon, vanilla, etc.

5. Salt

It helps to balance out the sweetness of the frosting. You should use just a tiny pinch of table salt. You don’t need very much at all.

SEE: Get a Free Sandwich at Honey Baked

What Mixer Can You Use for Buttercream Frosting?

Either hand mixer or stand mixer works just fine for your recipe. If you do not have a mixer, a blender works. It may not be as fluffy as when beaten with mixer paddles, but it’s feasible.

Which Kenwood Attachment Can You Use for Buttercream?

To make the buttercream using the Kenwood Attachment, add the butter and half the icing sugar to the mixer bowl and attach your k-beater.

Unlike many other beaters, k-beaters reach all areas of the bowl, and so, help to achieve a superior mix. You can use the major-sized k-beater to create amazing cake batters, pasta dough, biscuit or pastry mixes, spicy meatballs, and mashed potatoes.

You should set the machine running very slowly and gradually beat the butter and icing sugar together.


Should you use a whisk or paddle as an attachment for cake batter?

For a cake batter, a paddle attachment is a better option. The paddle attachment is probably the most versatile since it can be used to thoroughly mix nearly all kinds of mixtures.

What mixer attachment can you use for cream cheese frosting?

For your cream cheese frosting, you can use a stand mixer, like an edge beater which allows for thorough ingredient mixing and less bowl scraping. You can also use a sifter, like a scale attachment or a spatula.

SEE: This Easy Guide to Help You Freeze Cream Cheese Frosting

Can you use a whisk attachment for your ice cream?

Yes, you can. With a whisk and a plastic tube, you can make your ice cream at home.

What is the secret to making smooth buttercream?

Even if you have to use a whisk attachment at the beginning of frosting, you can switch to a paddle attachment once you have whipped up your butter.

It helps you combine your ingredients without incorporating tons of air and also helps to reduce the number of air bubbles in your frosting.

If you do not have a paddle attachment, using a beater on a hand mixer also works.


Just like a shoe that doesn’t fit can ruin your beautiful and perfect outfit, so can a buttercream frosting ruin your cake or ice cream if not properly done.

To achieve smooth toppings and batters for your cakes and ice cream, you need to first achieve a perfect buttercream. And to achieve that, you’ll need to use a paddle instead of a whisk.

A whisk can serve for whipping lighter creams and liquids, but for cake batters, a paddle is a better option.

However, you can try both. You can start with a whisker and then continue with a paddler or start with a paddler and then finish up with the whisker. Ensure that the result is a fluffy, pale white, and light buttercream.

Thank you for reading.

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