Recipe Roundup

100 Recipes We Wouldn't Attempt Without a Stand Mixer

Did people make meringues and soufflés and yeast breads and sausages before electric mixers? Of course they did. But nowadays, we don't have to put ourselves through that struggle anymore. That's because back in 1919, some genius patented the design for the first KitchenAid stand mixer. To mark that illustrious brand's 100th anniversary, we're thinking about the dishes we love that have been made exponentially easier to execute since its invention. KitchenAid, this one's for you (but mostly, it's for us). Thanks.

By The Epicurious Editors

July 8, 2019

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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
1/100
Orange Chiffon Cake
A classic chiffon cake is almost a cross between a tender, rich oil-based cake and a light, delicate sponge cake. It includes baking powder and vegetable oil like an oil cake does, but the eggs are separated and the whites are beaten to soft peaks with a stand mixer before being folded into the batter (just like a classic sponge cake).
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Photo by Chelsea Kyle, Food Styling by Joe Sevier and Kat Boytsova
2/100
Beer Bratwurst
If you want to start making homemade brats (or any other kind of sausage), the KitchenAid stand mixer's sausage stuffer kit makes it way less intimidating.
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Marcus Nilsson
3/100
Ricotta Tortellini
Once you score the pasta attachment on your KitchenAid, you might find yourself making fresh pasta way more often than...never.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
4/100
Passion Fruit Jell-O Whip
This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work, since the KitchenAid tirelessly whips the gelatin-and-juice mixture for you.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
5/100
Traditional Soft Pretzels
Once you've made traditional German-style soft pretzels from scratch (using your stand mixer, of course), you'll never settle for those street-vendor imposters again.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
6/100
Cranberry-Pistachio Baked Alaska
A couple strategies make this Baked Alaska super-doable: Use a stand mixer to whip up the pile of meringue you'll need for the toasty topping, and go for a store-bought all-butter pound cake instead of making your own.
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Photo by Chelsea Kyle, Food Styling by Kat Boytsova
7/100
3-Ingredient Seeded Crackers
Sure, you could make these crackers in a food processor. But the pasta attachment is so good at rolling them out, why not use it twice?
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Photo by Chelsea Kyle, food styling by Katherine Sacks
8/100
3-Ingredient Japanese Cheesecake
This airy, soufflé-like take on cheesecake is super simple to make, thanks to a minimal ingredient list and plenty of whipping from the stand mixer.
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Photo by Con Poulos
9/100
Seeded Challah
Why make one challah when you can make three? The result you get when mixing a large batch of dough is actually much better than what you get when making a small batch. With a good amount of dough in the bowl, it is easier for the mixer to do its job and properly knead it.
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Photo by Peden + Munk
10/100
Spiced Praline Meringues
These meringues are intentionally oversized, so they're just as good hung from the Christmas tree as they are to eat. And thankfully, the KitchenAid makes the one tricky part of this recipe—beating hot sugar syrup into whipped egg whites—a breeze.
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Photo by Chelsea Kyle, Food Styling by Katherine Sacks
11/100
Vanilla-Buttermilk Wedding Cake with Raspberries and Orange Cream-Cheese Frosting
Baking a wedding cake is not as crazy—or difficult—as it sounds! The recipe for this stunning and delicious tiered cake is designed to be as streamlined as possible, but using a stand mixer will certainly make everything go more smoothly.
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Photo by Chelsea Kyle, Food Styling by Katherine Sacks
12/100
Chai Doughnuts With Spiced Sugar
Move over, pumpkin spice. The warm, sweet flavors of chai—cinnamon, cardamom, nutmeg, and ginger—are magic in doughnuts.
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Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Katherine Sacks
13/100
Spiced Pavlova With Pumpkin Mousse
Your KitchenAid will get a nice workout in this stunning holiday recipe, since you'll use the appliance three times: for the pumpkin mousse, the meringues, and the whipped-cream topping.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
14/100
Glazed Cinnamon-Cardamom Buns
The KitchenAid's dough hook attachment kneads this thick cardamom-scented dough without a bit of effort from you. And if you can't get the hang of the twisting technique that makes these Parisian rolls so beautiful, don’t worry! They'll be delicious no matter what.
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