Hand Mixers for Cookies, Cakes, and Whipped Cream: Speeds, Power, and Attachments

A hand mixer is one of the most useful small appliances for anyone who bakes, even occasionally. It creams butter and sugar for cookies, beats cake batter smooth, whips cream and egg whites, and mashes potatoes in a few minutes. It costs far less than a stand mixer and fits in a drawer.

Hand mixers look similar, but they differ in power, number of speeds, weight, attachments, and how easy they are to clean and store. This guide covers what to look for, how a hand mixer compares with a stand mixer, and how to use one safely, with models from several stores.

Top Hand Mixers

Hand mixer or stand mixer?

A stand mixer is heavy, powerful, and hands-free. It is the better tool for big batches, stiff bread dough, and bakers who make a lot of recipes every week. It also takes up counter space and costs much more.

A hand mixer is light, cheap, and easy to store. It handles most everyday baking: cookie dough, cake batter, frosting, whipped cream, meringue, and pancake batter. It struggles with heavy bread dough and very large batches. For many home kitchens, a good hand mixer is all that is needed.

Power and speeds

Hand mixer motors usually range from about 100 to 400 watts. Higher wattage helps with thick cookie dough and heavier batters, while lower-powered mixers are fine for whipping cream and mixing cake batters. Watts are not the whole story, though. Motor design, beater shape, and speed control also affect how well a mixer handles thick mixtures.

Most hand mixers have five to nine speeds. More speeds give finer control, which matters most at the low end. A true slow start keeps flour from flying out of the bowl when you first turn it on. Some models add a boost or burst button for short bursts of extra power.

Attachments

• Beaters: The standard pair, for most mixing jobs. Wire beaters without a center post are easier to clean.
• Whisk: Adds air quickly for whipped cream and egg whites.
• Dough hooks: For light doughs. Most hand mixers are not built for long kneading.
• Storage case: Keeps attachments together and stops them from getting lost in a drawer.

Comfort and design

• Weight: Lighter mixers are easier to hold for several minutes.
• Balance: A mixer that rests flat on its heel when set down will not tip batter onto the counter.
• Bowl rest: Some mixers can rest on the edge of the bowl between uses.
• Cord: A cord that swivels or can be set on either side helps left-handed users.
• Controls: Easy-to-reach speed buttons or a slider you can use with one thumb.

Full-size hand mixers

The Cuisinart 9-speed hand mixer has a 220-watt motor and extra long beaters, a well-rounded choice for cookies, cakes, and frosting.

The KitchenAid 9-speed hand mixer gives fine control across a wide range of speeds, a strong pick for serious bakers.

At Target, the Cuisinart 7-Speed Power Advantage hand mixer has a 200-watt motor and comes with a storage case.

Also at Target, the Hamilton Beach 7-speed digital hand mixer uses digital controls and easy-clean beaters.

The Yomelo 9-speed digital hand mixer uses a DC motor and includes a snap-on storage case with five stainless steel attachments.

Simple and budget hand mixers

The Hamilton Beach 6-speed mixer has a QuickBurst button for extra power and a bowl rest, a value pick that covers most baking.

The KitchenAid 5-speed Ultra Power mixer is a lighter, simpler model for everyday mixing.

The OVENTE 5-speed mixer has a 150-watt motor and a storage case, an affordable choice for occasional bakers.

At Walmart, the Proctor Silex 5-speed mixer is a basic, low-cost option for whipped cream, boxed cake mixes, and mashed potatoes.

Tips for using a hand mixer

• Start slow: Begin on the lowest speed and work up, especially with flour or powdered sugar.
• Use a deep bowl: High sides cut down on splatter.
• Soften butter: Room-temperature butter creams much more easily.
• Move the mixer: Circle the bowl so everything gets mixed evenly.
• Unplug to swap parts: Always unplug before inserting or removing beaters.
• Rest the motor: If the mixer gets hot with a heavy dough, give it a break.

Raw dough and batter safety

It is tempting to lick the beaters, but the U.S. Food and Drug Administration advises never eating or tasting raw flour, dough, or batter. The FDA notes that flour is a raw ingredient, that many flour-based foods also contain raw eggs, which may carry harmful bacteria, and that cooking is the only way to be sure these foods are safe. The FDA also suggests keeping raw foods like flour and eggs separate from ready-to-eat foods and cleaning up carefully after working with them.

Cleaning and storage

Unplug the mixer, eject the beaters, and rinse them right away before batter dries. Many beaters are dishwasher safe, but check the manual. Wipe the body with a damp cloth. Never put the motor body in water. Wrap the cord loosely, and keep attachments together in a case or bag so they do not get lost.

Recipes a hand mixer handles well

A hand mixer is the right tool for chocolate chip cookies, sugar cookies, brownies, most layer cakes and cupcakes, buttercream and cream cheese frosting, whipped cream, meringue, and fluffy mashed potatoes. It also makes quick work of pancake and waffle batter. For bread and pizza dough, it is usually better to knead by hand or use a stand mixer.

Hand mixers are also handy outside of baking. They can shred cooked chicken in a bowl in under a minute, whip up a quick homemade mayonnaise or vinaigrette, and beat eggs for a big batch of scrambled eggs or a frittata. A mixer that is easy to grab from a drawer tends to get used far more often than one tucked away in a back cabinet.

Common hand mixer mistakes

The most common mistake is starting on a high speed, which sends flour and sugar across the kitchen. Another is overmixing. Once flour goes into a cake or cookie batter, mix only until it disappears, since extra mixing can make baked goods tough. Cold butter is another trouble spot. It clumps and strains the motor, so let it soften on the counter first, or cut it into small pieces. Finally, avoid lifting the beaters out of the bowl while the mixer is running, which splatters batter everywhere.

Whipping cream and egg whites

For whipped cream, chill the bowl and beaters for a few minutes before you start, and use cold heavy cream. Begin on a medium speed, then raise it as the cream thickens, and stop as soon as soft or stiff peaks form. Overbeaten cream turns grainy and then into butter. For egg whites, make sure the bowl and beaters are completely clean and free of any grease or yolk, which keeps whites from whipping up. A pinch of cream of tartar helps stabilize them.

Corded or cordless?

Most hand mixers are corded, which means steady power and no battery to charge. Cordless hand mixers run on rechargeable batteries and let you mix anywhere in the kitchen, but they cost more and have a limited run time per charge. For most people, a corded mixer is the simpler and cheaper choice.

Questions to ask before you buy

• How often do you bake? Frequent bakers benefit from more power and speeds.
• What do you make most? Thick cookie dough needs more power than whipped cream.
• Is weight a concern? Lighter mixers are easier on the wrists.
• Where will you store it? A storage case keeps everything together.

The short answer

For most home bakers, a 5- to 9-speed hand mixer in the 200-watt range handles cookies, cakes, frosting, and whipped cream with ease. Look for a slow start speed, beaters that are easy to clean, a comfortable weight, and a way to store the attachments. And keep the raw batter off the spoon until it is baked.

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