Curious about what you can use a KitchenAid Mixer for? Look no further! I have listed over 30 ways to use a stand mixer to make your time and effort in the kitchen super easy!
Not too long ago someone told me they have had a KitchenAid mixer for years, but had never used it.
I was shocked!
There are plenty of kitchen appliances that you don’t need, but I would never put my stand mixer on that list. I use it several times a week because it saves me SO MUCH TIME!!!
Using my KitchenAid stand mixer is like having an extra set of hands in the kitchen.
The Best Stand Mixer for Home Use
First, let me introduce you to my family of KitchenAid mixers:
- My husband and I were given a red KitchenAid 5-quart Artisan Stand Mixer for our wedding 10+ years ago. It’s met all of my baking needs so far, and that’s one of the main reasons why I don’t have a set of old-school beaters like these.
- I did have a set of hand mixers at one point (pre-wedding) and I did use them. I think I paid $5 at Dollar General and they were great for my needs at the time.
In fact, I’d highly recommend starting out with a simple yet good set of beaters if you’re new to the realm of using mixers. They’ll do 80% of what the stand mixer can do, and you’ll really get a firm grasp on whether you even need a stand mixer or not.
But for me? When we were given the stand mixer, I’m pretty sure I cried tears of joy. I sold the beaters and didn’t look back. My KitchenAid 5-quart Artisan Stand Mixer is one of my kitchen BFFs.
With that said, however, there is one thing that’s now on my wishlist:
That my friends, is the KitchenAid 7-quart Pro Line Stand Mixer.
As you’ll soon see, I use my mixer for ALL SORTS OF GOODNESS and one of my (few) complaints is that I often wish I had a bigger bowl. It would be nice to make a triple batch of pizza dough or a batch of buttermilk potato bread without the dough getting all stuck in the blade thingamajig. The 7-quart holds FOURTEEN cups of flour!!
I also think it would be nice to have something with a bit more horsepower (is it weird to say horsepower on a food blog?) so I can crank out a massive baking marathon without a second guess that my mixer might need a break or something.
But it’s certainly not a need. My 5-quart Artisan mixer has been holding strong, despite the toll that running a food blog requires AND dough in the thingamajig, so I’m not complaining.
30+ Creative Ways to Use a KitchenAid Mixer
Stand Mixer Recipes for Dinner Prep
1. Shredding Cooked Chicken. Use the dough hook and turn it on for about 20 seconds at a time. This gives you shredded chicken, not mushy chicken. I most often used either roasted chicken or slow cooker chicken.
2. Shredding Cooked Pork. Same theory as the chicken! The very best carnitas is a perfect candidate for this.
3. Shredding Cooked Beef. Same theory again, and this way you can have shredded beef sandwiches without shredding the meat for hours!
4. Mixing Meatballs. This is my favorite meatball recipe. Five minutes of dumping and mixing and 15 minutes of baking make dinner ready in a flash.
5. Mixing Meatloaf. The same concept as the meatballs, but I don’t have a favorite recipe… yet. Got one to share?
6. Mixing Ground Beef for Hamburgers. You can find my favorite burger recipe here. But of course, the mixer does the work.
7. Mashed Potatoes (white or sweet). There’s an art to mashed potatoes, which includes not mashing them for too long. Use the paddle and mix when they’re hot so they don’t dry out (which leads to adding too much liquid and overmixing, which leads to gummy potatoes).
KitchenAid Mixer Uses for Sides & Snacks
8. Granola. Part of the art of granola is to make sure ALL the dry is covered with wet. The mixer takes care of this beautifully. My family likes both cranberry orange granola and strawberry chocolate granola.
9. Granola Bars. Every week I make my husband a batch of chewy peanut butter chocolate chip granola bars. I can tell you right now this wouldn’t happen if I didn’t have this mixer.
10. Guacamole. Mashing one or two avocados isn’t bad, but simple guacamole for a crowd? Or make it in bulk and freeze it for later? That’s a mixer job.
11. Mixing Dips. You know those dips where you add spices to cream cheese and you stir like crazy, but it’s hard because the cream cheese is lumpy? Yeah… those.
12. Stuffing. I’m talking about stuffed mushrooms and ravioli here – the stuff you STUFF into other stuff.
13. Egg Salad. Use the wire whisk attachment for this one after a rough chop and you’ll have the perfect egg salad, every time.
KitchenAid Stand Mixer Recipes for Bread & Doughs
14. Pizza Dough. This is my pizza dough recipe for our famous Friday night pizza tradition. I bust out the mixer every Friday at 4 pm, like clockwork.
15. Traditional Bread. Man bread, whole wheat bread, white sandwich bread… they’re all done in the mixer.
16. Cinnamon Rolls. These are THE BEST cinnamon rolls on the planet. Well worth loads of butter and overnight rise.
17. Biscuits. Nothing cuts the butter better than the paddle attachment. Trust me. (This is my original biscuit recipe and this is my sourdough biscuit recipe, but if you’re a Bisquick-type of person, use this homemade Bisquick recipe instead.)
18. Scones. Similar to the reasoning for biscuits (cutting the butter is SO EASY NOW), except you can add the liquids and mix-ins too and never EVER mix it by hand. Try cranberry orange scones OR chocolate chip scones. Both are awesome!
19. Quick Bread. Classic pumpkin bread is my favorite, but Caramelized Banana Bread is a close second.
20. Muffins. Banana chocolate chip muffins anyone? Or do you prefer banana walnut?
21. Donuts. Your choice – strawberry lemonade or pumpkin spice.
22. Tortillas. Homemade tortillas are THE BEST, and since you need to cut the fat, they’ve never been easier.
Questions About Ways to Use a KitchenAid Mixer
The most used mixer attachment is the paddle attachment. Use this attachment if your recipe calls for your ingredients to be creamed, mixed, or beaten.
Absolutely! The KitchenAid stand mixer can cut through nuts. If you need the nuts to be finely ground, I suggest using a grain mill like this one.
The reason why KitchenAid mixers are so popular is that they are very sturdy and durable! They have long-lasting parts and make a wonderful cooking assistant.
Healthy KitchenAid Mixer Recipes for Dessert
23. Brownie Batter. I usually make black bean brownies in my blender, but if I make traditional brownies (using homemade brownie mix), I use my mixer.
24. Cake Batter. This is my homemade yellow cake mix recipe and this one is for chocolate cake. Mmmm… did someone say cake?
25. Cupcake Batter. Officially speaking, cupcakes are different than cakes, but for normal baking people like you and me, we’ll just use our favorite cake recipe.
26. Meringue. NOTHING whips up egg whites into glossy firm peaks better than a stand mixer.
27. Whipped Cream. Ditch the processed can and get heavy whipping cream instead. A smidgen of powdered sugar and you’ve got delicious homemade whipped cream. Make chocolate whipped cream for an even greater treat!
28. Frosting. Whipping butter into submission – by hand – for buttercream icing is no easy feat. Using a mixer makes this SO much easier.
29. Cookies. You like it when the chocolate chips are evenly distributed in oatmeal chocolate chip cookies, yes?
30. Pie Crust. I repeat, CUT THE FAT people. Trust me on this. You’ll never look back. (Here’s my recipe.)
31. Marshmallows. They don’t happen often, but when they do, they ONLY happen in a stand mixer.
Other Awesome Stand Mixer Uses
32. Brown Sugar. I actually quit buying brown sugar when we quit processed sugar altogether. Now I use a ratio of molasses and Turbinado sugar – in my mixer – to make my own. Here’s the recipe!
33. Natural Peanut Butter. 99% of the jars of natural peanut butter I buy come with a layer of oil at the top. I dump it all in my mixer, whip it up, scoop it back into the jar and store it in the fridge. Never again do you have to make a mess, spilling oil over the kitchen counter when you open a new jar of peanut butter.
34. Scrambling Eggs. One or two eggs get scrambled in a mug. But when I’m hosting company? Or making a quiche? Into the mixer, they go!
Already Own and Love Your KitchenAid Mixer? Let’s Talk About Attachments.
Looking for tips and advice on attachments? Me too!
I still have the same 3 tools my red KitchenAid 5-quart Artisan Stand Mixer came with:
- Wire whisk
- Paddle attachment
- Dough hook
My mother-in-law gave me a flex-edge paddle one year for Christmas, and that’s super cool too. So awesome to not scrape the bowl in the middle of a cookie recipe!
Apparently, there are other awesome attachments too though:
- Fresh pasta maker attachment
- Meat grinder attachment
- Ice cream maker attachment
I have zero experience with any of these. I can see though, how they’d be life-changing if I had them (perhaps I should add these to my wish list too?).
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I couldn’t remember what model number or capacity mine is – over 20 yrs old, back when they were only white — so I looked at the Kitchenaid website and there are oodles of various models both tilt and lift for extremely discounted prices. I initially bought the lift bowl model when we lived in a house with unusually high counters (about 3 inches above normal) and I knew that the tilt head would not work with my counters. There was only 16” above the counters and only a single outlet in the corner area. I bought tilt types for the other women in my family and I’m really pleased with them because I could buy additional bowls for them. I bought a microwave safe glass bowl and a ceramic bowl for one person and a copper one for another. The lift models don’t offer anything but stainless. As for attachments. I have and use the meat grinder. I never used the pasta extruder thing.
Thank you for this post. I make artisanal granola bars for sale and so far have been making everything by hand which is getting very tiresome now. I wanted to know can the stand mixer handle dense and heavy mixes like granola bar mis with dates, oats and nuts? Thank you to all those who can advise me.
Karen @ Team Crumbs
Even though I haven’t tried it myself, the stand mixer should work fine. Hope this helps.
Yes always start slow and increase speed as needed
Can you tell me what speed you set the mixer at to use the dough hook to shred the pork or chicken? Thank you.
Kyare - Team Crumbs
Depends on the texture of the meat. I would test it with a fork or pull it apart with your hands then adjust the speed from there.
I just learned if you store natural peanut butter upside down in your pantry you you don’t have to worry about the oil at the top and it lasts longer. When ready to use just turn the right way and your set. No need to mix!
Brittany @ Team Crumbs
What a neat tip! Thank you for sharing.
We have been using the KitchenAid mixer for over 45 years. At that time it was manufactured by Hobart, the manufacturer of commercial mixers and appliances. It is appliance white and not as pretty as the new colors, but it has served us well and required little maintenance. We have only replaced the plate that locks in the bowl. As for accessories, we have used the following:
MEAT GRINDER. Buy this one first. We wore out the original from grinding our own meat, but the second is holding up well. Having the ability grind venison, rabbit, and lamb saves a bundle over retail prices. Having the ability to grind our own pork, beef, turkey and chicken allows us to know and control what we are eating. Grinding sausage and mixing in the spices is easy. We have not tried their sausage attachment as we have an old-fashioned hand-operated stuffer.
VEGETABLE SHREDDER. I think there were 2 types; We have the one where the blades are shaped like flowerpots with the cutters on the beveled edges. This works well when you want uniform cuts; although I find it quicker to slice with a knife when you include the cleanup time.
FLOUR GRINDER. This works well when you do not have large amounts of grain to process or are processing unusual grains not readily available already ground. If you are processing wheat for bread or other large uses, a commercial grain mill is much easier.
FLEX PADDLE. See Tiffani’s comments.
CITRUS JUICER. It was too cumbersome to use and difficult to clean. By an Oster instead with the ceramic tool if possible; you will be much happier.
PASTA EXTRUDER. We found this works best when you are going to cook immediately. Drying for future use is such a tedious job. Also note that there is always the old-fashioned rolling pin and many hand cutters.
Just received an Artisan Mini yesterday to hopefully replace the Pro model I have been using, and have made muffins and lemon cake so far, planning to test it vigorously during my 30 day window as it is refurbished from KitchenAid. I had found the Pro model pre-owned and it is fabulous other than the counter space required. You really need a large kitchen for it not to look out of place as it is so large, and too heavy to store. You will really not want to drag it out very often as it is unwieldy to pick up. I have had mine on a thin cutting board so I can slide it forward for use and then back under the cabinets. The Mini is easy to move to a pantry shelf if I want to, but it’s so cute and unobtrusive that I may leave it out. I don’t bake a lot and we are a household of two.
Karen @ Team Crumbs
Thank you for sharing with us!
I use mine for icecream!
I want to get your opinion on something. Lead Safe Mama says that some of the attachments have high levels of lead in them. What do you think about this? I really want a stand mixer but I am concerned. I can’t find any info as to whether the Bosch has the same problem. Any thoughts or other info? Thanks!
Kyare - Team Crumbs
Since I don’t have a ton of knowledge on the topic I cannot give an exact opinion. However, if it is just certain attachments according to Kitchen aid and Lead Safe Mama then just don’t get those attachments.
What attachment do you use when making scones or buscuits
Karen @ Team Crumbs
Use the pastry beater. Hope this helps.
My favorite is a southern classic based on a Paula Dean recipe, with my own adjustments. I purchase ground chuck in bulk and make 3-4 loaves at the time, the below recipe is per meatloaf. Freeze unbaked and without topping. You can use disposable pans or line your baking dish with foil, freeze and lift out, then unwrap and pop it back in the pan for baking. Thaw and add topping, then bake. It saves money to buy in bulk and time when making multiples. You chop and clean up one time. You can bake potatoes while the meatloaf is cooking–Hubby would have these 2 items cooked when I got home from work. I greatly prefer the oatmeal over bread or crackers in my meatloaf. I kept these and other dishes stocked in my Mom’s freezer. Due to Parkinson’s she needed caregivers in the home, but loved my southern cooking. It was a blessing to be able to provide these to her and others (think new Moms, sick friends, etc.). You are ready to bake and drop off a meal with limited notice or you can help an elderly person to be more independent.
1 lb ground chuck
1 Knorr beef bullion cube (much better than other brands–no I am not associated)
salt (keep in mind you have used the bullion, so very little salt)
1/4 teaspoon ground black pepper
3/4 cup chopped onion
3/4 cup chopped bell pepper
1 lightly beaten egg
8 oz canned without juice diced tomatoes
1/2 cup quick cooking oats
2/3 cup ketchup
4 tablespoons brown sugar
2 tablespoons prepared mustard
Preheat oven to 375 °F.
Mix ground beef, salt, pepper, onion, bell pepper, egg, tomatoes and oats together well and place in a baking dish. Shape into a loaf.
Mix ketchup, brown sugar and mustard and spread on loaf. Bake for 1 hour.
Kyare - Team Crumbs
Sounds yummy, Janice!
Just splurged on the pasta maker attachment and took it for a test drive… Completely incredible! The recipe was 3 1/2 cups of all purpose flour, four eggs a teaspoon of salt and enough water to make it stick together. First time out, hubby and I were eating homemade pasta within the hour and it was amazing – i’ve already done the research and you can freeze fresh pasta and we have a date next weekend to make homemade four cheese ravioli 🥰
How fun!! I’m so glad that attachment is working for you! ♥
Have anyone published a book on this subject (30 Ways to use a Hand Mixer)? If so, where can I purchase it?
SJ - Team Crumbs
Hi Zaida, I checked with the rest of the team and we’re not aware of such a book. Best of luck!
I am glad I came across this post. Can you write which attachment dough, paddle or whisk, to use in all above uses.
CRAZY QUESTION! Would it be possible to Push Raw Dough through the Meat Grinder Attachment without Grinder Blade using the Large Sausage Stuffer Tube Attachment?
I am wanting to basically Pre Roll pizza dough that results in it being formed as a long solid tube?
We had the pasta attachment for the grinder that provides a lot of shapes. I do not even know if it is still available. We got ours in 1973. The dough recipe provided is very dense and led to the demise of our first meat grinder. We found the fix several years later from another fan: add a clamp around the grinder just behind the screw-on cap that holds the screw, blades, and extruder in place. Unless the dough is a lot less dense than the noodle dough, it might be too much for the tube. Have you considered rolling out the dough with a rolling pin, cutting it into strips and hand rolling the strips?
I have an artisan and decided to get the Pro-600. I love them both but have worn out a gear twice with the 600. I LOVE my kitchen-aids!
I’m secretly hoping my artisan will die so I can upgrade. 😉
I’m sticking with the Artisan. I “upgraded” to the bowl-lift pro model and learned that it’s not ideal for hot foods like mashed potatoes, which I was unable to remove without burning myself. Sure I had done something wrong, I contacted the company. They suggested I try a head tilt model instead 🙂 I returned the pro model.
I love this post. I never thought of shredding meat in my mixer, duh… I have to say, I have had a 6 quart KitchenAid for 10+ years and have loved it, but there was only 1 problem, it is too tall to fit on my kitchen counters (old kitchen, not ready to remodel, etc…) I hate having to drag it out of the pantry every time I want to use it, plus the fact that I have a bad back…Long story short, BB&B had a good sale July 4th weekend and with a bit of luck, they actually had the Aqua Blue Artisan 5qt in the store. I scooped it up and now my Bonnie Blue Kitchen Aid resides on my counter and I can use her everyday, if I want. And my husband won’t get upset at me for lifting the other one. Am I the only one who gives inanimate objects a gender and a name?
My sourdough starter has a name, does that count? LOL!!
I only have the meat grinder but it paid for itself in the first few months I had it. If I could only have one attachment this would be it. I watch for sales on beef and pork. I grind my own ground beef and also make my own sausage. I freeze in 8 oz. portions. If I need more, for company, I just defrost two. If I end up buying a particularly lean cut I add either liquid fat (generally olive oil) or sometimes I trim excess fat off of a piece of beef, cube and freeze it. Then when I need excess fat, I have it.
The trick to making this process go quickly and smoothly is to cut the meat into portions that will fit down the feed tube, lay it out flat and place in the freezer. You don’t want it solid just to the point that it doesn’t bend over when you pick up a piece. Usually between 30 and 45 minutes.
Now you know you have pure beef or pure pork, you know what is in it and what is NOT in it and you know you don’t have ground meat from ore than one animal.