---
title: Five Unexpected Uses for a Commercial Stand Mixer
description: A commercial stand mixer is the unsung hero of the restaurant kitchen. Here are five new ways to use a stand mixer — and three times you’re better off with a blender.
image: https://blog.hamiltonbeachcommercial.com/hubfs/standmixer-uses.png
---

 

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# Food

## [Five Unexpected Uses for a Commercial Stand Mixer](https://blog.hamiltonbeachcommercial.com/food/five-unexpected-uses-for-a-commercial-stand-mixer)

 10:20 AM on May 21, 2019

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In a commercial kitchen, a stand mixer is a true utility player. It kneads. It stirs. It whips. And it beats. Best of all, it operates hands free, allowing kitchen staff to turn their attention to other tasks.  ![standmixer-uses](https://blog.hamiltonbeachcommercial.com/hs-fs/hubfs/standmixer-uses.png?width=300&name=standmixer-uses.png)

Yet not every restaurant has one, because chefs and managers wonder if it’s worth investing the money and the kitchen space. That’s why we made the 8 quart/8 liter [CPM800 stand mixer](https://hamiltonbeachcommercial.com/stand-mixers/stand-mixer-8-quart-cpm800/?__hstc=233546881.02b8c0f1929e4754c377e2faf1998a9a.1552919287343.1557926692540.1558356329997.39&__hssc=233546881.1.1558356329997&__hsfp=1214103919). It’s compact, so it saves counter space. It’s affordable and seriously durable, so you know it’ll be a worthwhile investment. And it can do more than you ever dreamed.

 

**5 Creative Ways to Use a Stand Mixer**

 

- **Making brioche.** You already know that a commercial stand mixer is indispensable for kneading traditional yeast breads. When you’re making a sticky, tricky dough that’s enriched with eggs and butter, the stand mixer is a superstar. Brioche dough requires lengthy kneading to develop the gluten, which is traditionally done with the [“slap and fold” method](https://stellaculinary.com/cooking-videos/stella-bread/sb-011-how-mix-and-knead-brioche-hand). A heavy-duty stand mixer is a much easier (and neater) alternative.

- **Shredding boneless chicken or other cooked meats.** Shredding chicken by hand for nachos, barbecue or other menu items is a tedious and messy task. Chefs have discovered that a stand mixer can do the job in [just one minute](https://fabulesslyfrugal.com/recipes/how-to-shred-chicken-with-mixer/)! Use the beater attachment, and add the chicken to the bowl after cooking, when it’s still warm. (This does not work, obviously, if the meat has bones or skin.) 

- **Mixing pie crust.** For some bakers, it’s heresy to use a stand mixer to combine the fat and flour in a pie crust. “Some say a mixer toughens crust. Others say it doesn’t flatten the fat in just the right way,” [writes baker PJ Hamel for King Arthur Flour](https://blog.kingarthurflour.com/2016/10/16/make-pie-crust-in-your-stand-mixer/). “Well, I’m going to tell you a little secret: I’ve been using my stand mixer to make pie crust for years.” She recommends beating the butter/flour mixture on a low setting until the mixture is “unevenly crumbly,” then adding ice-cold water. 

- **Flavoring butter.** Serving flavored, house-made butter is one of those little things that’s guaranteed to surprise and delight guests. A stand mixer makes quick work of incorporating ingredients into softened butter: honey, sugar, fruit preserves, spices, dill, basil, chives, roasted garlic… A stand mixer can even make butter from scratch by beating heavy cream. 

- **Beating cake batter.** “The Great British Baking Show” gave the world a sudden craving for sponge cake, and that’s what a heavy duty stand mixer was made for. The classic Victoria sponge is leavened by whipped egg yolks and egg whites, and only a stand mixer has the stamina to beat them for long enough. Once you’ve mastered [Mary Berry’s recipe](https://www.bbc.com/food/recipes/mary_berrys_perfect_34317), try serving [Japanese sponge cake](https://www.japanesecooking101.com/sponge-cake-recipe/) or even a [gluten-free version.](https://www.kitchenaid.com.au/blog/gluten-free-feather-light-sponge-0)

 

**Head to Head: Which Machine Does it Best?**

As you can see, a stand mixer is incredibly versatile — but it’s not the best tool for every job. Sometimes, you need more specialized equipment.

**Whipped cream**: While a stand mixer can whip cream (with the whisk attachment), the best and fastest way to make whipped cream for small batch applications is the [AirWhip Frothing Jar](https://hamiltonbeachcommercial.com/high-performance-blenders/the-airwhip-frothing-jar-6126-751/), an essential accessory for high-performance blenders like the Quantum® and Eclipse™. Its specialized cone agitator maximizes aeration to whip cream or froth cold foam in seconds.

**Egg whites:** If you’re frothing them to top a drink (like a pisco sour), then the AirWhip is your best bet. Stiff, drier egg whites (for a meringue, say) can be made in a stand mixer.

**Guacamole:** Ooh, tough one. For traditional-style guacamole with luscious lumps of avocado, a stand mixer is probably best. For a smoother, pourable mixture ([taco-shop guacamole](https://www.bonappetit.com/test-kitchen/cooking-tips/article/want-to-make-better-guacamole-step-1), or *guacamole taquero*), run your tomatillos, garlic, onions, chiles, lime and avocado through a [culinary blender](https://hamiltonbeachcommercial.com/culinary-blenders/).

 

*Discover Hamilton Beach Commercial’s full suite of [equipment for fine dining restaurants](https://hamiltonbeachcommercial.com/market-segment-fine-dining/).  *

 

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 Topics: [Featured](https://blog.hamiltonbeachcommercial.com/food/topic/featured), [commercial stand mixer](https://blog.hamiltonbeachcommercial.com/food/topic/commercial-stand-mixer), [restaurant stand mixer](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-stand-mixer), [heavy duty stand mixer](https://blog.hamiltonbeachcommercial.com/food/topic/heavy-duty-stand-mixer)

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- [how to equip a food truck (1)](https://blog.hamiltonbeachcommercial.com/food/topic/how-to-equip-a-food-truck)
- [immersion mixer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/immersion-mixer)
- [limited time offer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/limited-time-offer)
- [mariscos (1)](https://blog.hamiltonbeachcommercial.com/food/topic/mariscos)
- [menu price inflation (1)](https://blog.hamiltonbeachcommercial.com/food/topic/menu-price-inflation)
- [modified atmosphere packaging (1)](https://blog.hamiltonbeachcommercial.com/food/topic/modified-atmosphere-packaging)
- [mood food (1)](https://blog.hamiltonbeachcommercial.com/food/topic/mood-food)
- [pickles (1)](https://blog.hamiltonbeachcommercial.com/food/topic/pickles)
- [pickling (1)](https://blog.hamiltonbeachcommercial.com/food/topic/pickling)
- [planetary stand mixer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/planetary-stand-mixer)
- [plant-based menu (1)](https://blog.hamiltonbeachcommercial.com/food/topic/plant-based-menu)
- [plant-based restaurants (1)](https://blog.hamiltonbeachcommercial.com/food/topic/plant-based-restaurants)
- [restaurant efficiency (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-efficiency)
- [restaurant employee retention (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-employee-retention)
- [restaurant equipment (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-equipment)
- [restaurant industry trends (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-industry-trends)
- [restaurant labor shortage (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-labor-shortage)
- [restaurant marketing (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-marketing)
- [restaurant operations (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-operations)
- [restaurant prototypes (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-prototypes)
- [restaurant redesign (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-redesign)
- [restaurant staffing (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-staffing)
- [restaurant staffing shortage (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-staffing-shortage)
- [restaurant strategy (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-strategy)
- [restaurant sustainability practices (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-sustainability-practices)
- [restaurant trends (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-trends)
- [rice warmer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/rice-warmer)
- [salsa (1)](https://blog.hamiltonbeachcommercial.com/food/topic/salsa)
- [say no to plastic (1)](https://blog.hamiltonbeachcommercial.com/food/topic/say-no-to-plastic)
- [senior living (1)](https://blog.hamiltonbeachcommercial.com/food/topic/senior-living)
- [soft air (1)](https://blog.hamiltonbeachcommercial.com/food/topic/soft-air)
- [stick blender (1)](https://blog.hamiltonbeachcommercial.com/food/topic/stick-blender)
- [takeout dessert (1)](https://blog.hamiltonbeachcommercial.com/food/topic/takeout-dessert)
- [unicorn frappuccino (1)](https://blog.hamiltonbeachcommercial.com/food/topic/unicorn-frappuccino)
- [vacuum chamber sealer (1)](https://blog.hamiltonbeachcommercial.com/food/topic/vacuum-chamber-sealer)
- [vacuum sealing applications (1)](https://blog.hamiltonbeachcommercial.com/food/topic/vacuum-sealing-applications)
- [virtual kitchens (1)](https://blog.hamiltonbeachcommercial.com/food/topic/virtual-kitchens)

see all

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