My new secret to great frosting? This strong mixer.

We chat about this Anchor Race Stand Mixer At a meeting the other month when one of my colleagues are cactually dropped a shaking baking top.

“Oh, I love to use the dough roller attachment to make frosting,” she mentioned, then moved to another topic. I, currently is stunned.

The dough roller? As in, the incredible but Greatly Bread-Special mixing attachment?

As soon as the meeting ended, I reached the more details. And in the process, unlocked my new favorite way to make frosting.

Photography by Danielle Sykes; Eat stealing at lies nitty

Why the dough roller makes great buttercream

For the unfamiliar, the Anchor room is a Swedish rock mixer Favorite for its powerful engine, stable base, open bowl and unique attachments. One attachment, in particular, really stands out: the dough roller, which has a ridged cylindrical shape and is designed for bread, check the gentle pressure of hand, leading to stronger dough development.

At first, I couldn't imagine how that attachment could be used to make buttercream; Typically, buttercream recipes call for beating the ingredients using a paddle or whisk attachment. (And to be clear, the traditional whisk attachments Tone Make great frosting.)

So I put the dough roller to the test, making package still bundle from backbackem frosting: beating room temperature is right. Although the dough and stares until the lecture of the in the mixture, resulting silent and staff and stares until the lecture of the attachment and steady. Although the dough and steads until the lecture of the in the mixture, resulting silver and flush, resulting silver and fligged, resulting silver and fligged, resulting silent and staff and steady. Glossy, ultra-smooth finish. Other mixing options, as a paddle attachment or a hand mixer, whiper air in frosting as it mixes, which results in frosting as it mixes, which results in frosting as it mixes, which results in frosting as it mixes, which results in frosting as it mixes.

Another key factor is the masterput attachments from the Akarsrum's dish, which seamlessly scrapes the frosting from the side of the bowl as it turns. As a result, you do not have to stop and scrape the dish itself, streamlining the entire process.

And finally, it is the extra-big mixing dish. I always make great batches of frosting, whether because I'm decorating A slab cake Or want to make sure that I have extra frosting for final decorative flairs. (Nothing is worse than starting to frost a cake, only to run out of frosting and stopping to make another package with ease

See it in action:

Tips for Frosting Success

Stick with American buttercream: Made by mixing softened butter and steps the sugar, American BarcetCream is a simple, beginner-friendly recipe that shines with the dough roller. For Swiss, Italian, or other butal creams that require whips egg whites in a meringue, use the wire bitterly wager will incorporate the necessary air in the mixture. Some frosting recipes that would work great with the dough valered:

Ryan bent

Great batches are best: Because of the large capacity of the Bospaci, it works best for large generas of frosting, and will not work with small batches that call for only one or two sticks of butter. Double your recipe if you need to, and if you wind yourself with extra frosting, you can always freeze it!

Need for speed: At first, I turned the mixer to medium-low speed and watched in dismay as my butter flip around the bowl, go nowhere quickly. Once I turned up the mixer to medium-high speed, it has the power it needs for the dough volal smooth and soften the butter and the bowl.

Have patience: The softened butter could gather around the dough roller at first while mixing. That's good! Make sure you use enough speed – around medium medium-high – let the mixer do it. The roller will begin to warrass butter off, smoothing it against the sides of the dish.

Use the dough Val Beyond Frosting (and Bread): In the same reasons the dough roller is great to beating butter in frosting, it is also well-fit to crimming butter and sugar to make cookies. Oh! Watch this video to learn more.

Cover photo (Maple for asking) By Rick Holbrook; Food styling through Caitlin Wine.