Equipment to make buttercream icing?

[GruffaIo]

After a disastrous attempt that has resulted in very heavy buttercream icing, I'm looking for advice on kit. I have a Magimix food processor 5200 XL that's about 12 years old and a Kitchen Aid 175 that's newer. Both came with some attachments, etc.

I assume the Magimix is better for the purpose, but I felt like I didn't have the right attachments / blades to get the buttercream fluffy. What do I need to make lovely buttercream icing? I'm hoping to just have the buy the right bowl, attachment, etc. for one or other of the Magimix or Kitchen Aid that I already have.

That is a LOT of butter icing

Stainless steel bowl, paddle attachment, soft butter.
Mix for at least 10 minutes and scrap down the butter every so often.
I use double the icing sugar to butter (250/500 for example).
Mix in the icing sugar (drape a damp tea towel over the bowl to stop the icing sugar flying everywhere!) then add some freshly boiled water to lighten it up.

*scrape down the butter, sorry!

I have a stand mixer but find it comes out better using my hand mixer. I whip the butter for about 5 minutes until it looks almost like cream, then i add vanilla, icing sugar gradually and continue to whip. It makes the fluffiest buttercream, splash of milk/cream at end and whipped in until desired consistency.

Oh and yes scrap down with a rubber spatula as needed.

e*

The trick is to beat your butter for much longer than you think you need to. Beat it until it's almost white before adding your icing sugar. Your buttercream will be so soft and fluffy. I got this tip from a professional baker!

So some say paddle and some say whisk. Do both work?

I recently made some chocolate buttercream icing, which wasn't entirely successful - I had similar quantities to you, and I think I should have done it in two batches (I have a Kenwood Chef). I also had more cocoa than usual, which makes buttercream heavy anyway.

When I've needed more than that, I've done it in batches, and that's been more successful.

I suspect it would also work better with a hand-held whisk, but I don't want to hold one for 20 minutes!

Kitchen Aid with metal bowl and paddle attachment, never the whisk.

Soften the butter in the microwave. Beat it for at least 5 minutes, scraping the sides occasionally, until almost pure white and more than doubled in volume. Then add icing sugar at ratio of 2 parts sugar to 1 part butter and beat some more.

Works every time.

Kitchen Aid, with beater. Twice weight of icing sugar to butter, no liquid needed. Can add colouring or flavourings as required. I use soft marg as I find it gives a lighter result, works better when at room temperature before you start.

A splash of milk is the 🔑

I use an electric hand held whisk, great because it reaches the bottom of the bowl properly (unfortunately butter does seem to have a tendency to stick to the bottom of the bowl when using mixing machines).

I use 100g butter, 200g icing sugar, 1 tbsp milk, 1/2 tsp vanilla extract (scaling up as necessary).

If the mixture goes too airy (irritating if you want a smooth finish), I give it a stir with a large spoon to 'smooth' out the bubbles.

Handheld whisks make very light, quick work of making buttercream. I use the highest setting (turning the speed down when adding sugar, to avoid a sugar snow cloud, then turning it up). I doubt I use my whisk for longer than 3-4 minutes, including time to beat the butter until pale and then beating the sugar in.

Electric handheld mixer here - same as I use for whipping cream or egg whites

I’ve always used a hand mixer and never mixed for anything like 20 minutes! Always light and nicely mixed