My new secret to great irritation? This powerful mixer.

We were talking about Anchor race residence mixer At a meeting the next month when one of my colleagues accidentally threw a shocking roasting top.

“Oh, I like to use the roller bond of the dough to make frost,” she mentioned, then moved to another topic. In the meantime, I was surprised.

Roller of dough? As in, incredible but LOT bread-Specific mixing of mixture?

As soon as the meeting was over, I arrived for more details. And in the process, I unlock my new favorite way to make frost.

Ankarsrum mixer cooking the bread dough — The dough roller is a striped cylinder designed for bread dough, as shown here. But it also makes excellent butter frost!

Why the dough roller makes Buttercream shiny

To those unknown, Anchor room is a Swedish mixer Dear to his powerful engine, durable base, open bowl and unique connections. An appendix, in particular, really distinguishes: the roller roller, which has a beaten cylindrical shape and is designed for bread dough, effectively imitating the gentle, durable pressure of the wrist, leading to stronger doughs with better gluten development.

At first, I could not imagine how that supplement can be used to make butter; Typically, butter recipes require to beat the ingredients using a sampling or attachment. (And to be clear, traditional anxiety attachments of Ankarsrum I DO make excellent irritation.)

So I put the roller of the dough on the test, making the pile after accumulating butter irritation: beat the room temperature butter until smooth, then adding sweets and a dash of milk and mixing until light and fluffy. To my surprise, my colleague was right. Although the roller of the dough can be designed for bread dough, the soft attachment movement also produces soft soft butter without including air in the mixture, resulting in the irritation that is easily spread with a glossy, ultra -soft finish. Other mixing options, such as a paddle supplement or a hand mixer, beat the air in the irritating as it mixes, which results in small air pockets that disrupt the smooth finish for which you can go.

Another key factor is the connection of the scraper of Ankarsrum bowl, which removes the frosts from the bowl as it returns. As a result, you do not have to stop and tear yourself, simplifying the whole process.

And finally, it has the bowl of extra large mixture. I always make large bunches of frosts, whether I am decorating tile cake Or I want to make sure I have extra freeze for the final decorative blooms. (Nothing is worse than starting to freeze a cake, just to finish frosts and stop to make another pile; plus, most types of freezing freezing, if you have any surplus.) Quartz capacity of 7.4 of ankarsrum means that I can easily rub – and without worrying that my mixer's engine will go to strike.

See it in action:

Tips for the success of irritation

Stay with American Buttercream: Made by mixing the soft softened butter sugar and sweets, the American Buttercream is a simple recipe, friendly for beginners that shines with the dough roller. For Swiss, Italians, or other butter that require egg whites in a meringue, use ankarsrum wire wire joints, which will include the necessary air in the mix. Some freezing recipes that would work excellently with dough roller include:

The soft chocolate freezing that is applied to the cake with a offset spatula — Use ankarsrum to make a soft soft Freezing chocolate.

Large bundles are the best: Due to the high capacity of Ankarsrum, it works best for large bunches of frosts, and will not work well with small bundles that require only one or two butter sticks. Double your recipe if you need, and if you end up with extra irritation, you can always raise it!

Need for speed: At first, I turned the mixer at average low speed and looked at anxiety as my butter fell around the bowl, going nowhere quickly. After turning the mixer at high speed, it had the power that the dough roller needed to soften and soften the butter and the bowl of the bowl to clean it from the side of the bowl.

Have patience: Softened butter can collect around the dough roll at first as it mixes. Okay okay! Make sure you are using enough speed-around the middle average-let the mixer do its things. Roller will begin to pour the softened butter, softening it against the sides of the bowl.

Use the dough roller beyond frost (and bread): For the same reasons, the dough roller is excellent in the butter beating in frost, is also suitable for butter and sugar creams to make cookies. Really! Watch this video to learn more.