20 Amazing KitchenAid Stand Mixer Recipes You Need to Try
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A KitchenAid stand mixer isn’t just an appliance—it’s a game changer in the kitchen.
Whether you’re a seasoned baker or a weekend warrior, this iconic tool takes the heavy lifting out of mixing, kneading, whipping, and beating.
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From silky buttercreams to pillowy brioche, it opens the door to recipes that once felt intimidating, making professional-quality results achievable right at home.
Contents
Brioche Bread
Brioche is a luxurious, buttery bread with a soft, pillow-like crumb that melts in your mouth. It’s perfect for breakfast, sandwiches, or decadent French toast. The stand mixer is essential here—it effortlessly handles the long kneading required for this enriched dough.
This rich brioche is a showstopper with its buttery aroma and golden crust. The stand mixer does the heavy lifting so your arms don’t have to. Enjoy it fresh, toasted, or soaked in custard for the best French toast of your life.
Angel Food Cake
Angel food cake is all about lightness—it’s airy, delicate, and floats on a cloud of whipped egg whites. The mixer’s whisk attachment is crucial to achieving stiff peaks quickly and efficiently. Without a stand mixer, whipping 12 egg whites would be quite the upper-body workout!
Feathery and sweet, angel food cake is a classic for good reason. Thanks to the mixer’s power, you get billowy egg whites without breaking a sweat. Serve with berries or a light glaze for a dreamy dessert.
Homemade Marshmallows
Homemade marshmallows are leagues above store-bought—soft, fluffy, and full of fresh vanilla flavor. A stand mixer is absolutely vital for whipping the hot sugar and gelatin mixture into a light, sticky cloud.
Once you taste these homemade marshmallows, you’ll never go back to the bagged kind. The stand mixer makes the intense whipping simple and mess-free. Enjoy them in cocoa, s’mores, or straight out of the tin.
Choux Pastry
Choux pastry is the airy base for cream puffs, éclairs, and gougères. It starts with a cooked dough that must be beaten thoroughly before adding eggs. The paddle attachment on your stand mixer ensures a lump-free, silky dough with minimal fuss.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 egg (for egg wash)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once and stir vigorously until a ball forms and pulls from the sides.
- Transfer dough to stand mixer fitted with paddle. Let cool 5 minutes.
- On medium speed, add eggs one at a time, beating well after each until smooth and glossy.
- Spoon or pipe onto baking sheet.
- Brush tops with egg wash.
- Bake for 10 minutes, then reduce oven to 375°F (190°C) and bake 20–25 minutes until puffed and golden.
- Cool before filling.
Choux may seem intimidating, but your stand mixer makes it straightforward and foolproof. Whether you fill them with cream or custard, these pastries are always a crowd-pleaser. Crisp shells and hollow centers await.
Meringue Buttercream
Meringue buttercream is a velvety, not-too-sweet frosting perfect for cakes and cupcakes. Whipping egg whites into a stable meringue is easy with a stand mixer’s whisk. It then seamlessly emulsifies cubes of butter into a silky dream.
This meringue buttercream is a luxurious step up from traditional frostings. Your stand mixer takes all the stress out of the process. Use it to elevate any baked good with a professional finish.
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Pavlova
A show-stopping meringue dessert, Pavlova is all about achieving the perfect texture—crisp on the outside and marshmallow-soft inside. The key is whipping the egg whites to stiff, glossy peaks, which is where a stand mixer shines. With consistent power and speed, your mixer takes the guesswork out of creating this delicate base.
Ingredients
- 4 large egg whites, room temperature
- 1 cup (200g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Assorted fresh fruits (kiwi, berries, passionfruit, etc.)
Steps
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a stand mixer fitted with the whisk attachment, beat egg whites on medium until soft peaks form.
- Gradually add sugar, one tablespoon at a time, increasing speed to high until stiff, glossy peaks form.
- Fold in vinegar, cornstarch, and vanilla gently with a spatula.
- Spoon meringue into a circle on the parchment paper, shaping it with a dip in the center.
- Bake for 1 hour 15 minutes, then turn off oven and let cool inside completely.
- Whip cream and powdered sugar in the stand mixer until soft peaks form.
- Top cooled meringue with whipped cream and fresh fruit.
Your stand mixer makes light work of whipping egg whites to the perfect consistency. This Pavlova is a stunning yet simple dessert that balances texture and flavor beautifully. Serve immediately to wow your guests with every crunchy-creamy bite.
Brioche Cinnamon Rolls
These are not your average cinnamon rolls—they start with a rich, buttery brioche dough that’s irresistibly soft. The stand mixer does the heavy lifting here, kneading a high-fat dough until it’s supple and elastic. Its power and consistency yield bakery-quality results without tiring your arms.
The stand mixer ensures the dough is kneaded to silky perfection with minimal effort.
These rolls are rich, gooey, and utterly satisfying—perfect for breakfast or brunch.
Enjoy them warm with a cup of coffee or tea.
Lemon Meringue Pie
This classic pie brings together tart lemon filling and airy meringue in perfect harmony. Your stand mixer is crucial for whipping the meringue to stiff peaks that won’t weep or collapse. It also saves time while delivering foolproof, bakery-level results.
Ingredients
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/4 tsp salt
- 3–4 tbsp ice water
For the Filling:
- 1 cup (200g) granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups (355ml) water
- 4 large egg yolks
- 1/2 cup (120ml) lemon juice
- 2 tbsp unsalted butter
- 1 tbsp lemon zest
For the Meringue:
- 4 egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Steps
- Make crust: Blend flour, salt, and butter in a food processor. Add water gradually, form dough, chill 1 hour.
- Roll out, press into a pie dish, prick with fork, and blind bake at 375°F (190°C) for 15–18 minutes. Cool.
- In a saucepan, whisk sugar, cornstarch, and water. Cook over medium heat until thickened.
- Temper in egg yolks, return to heat, add lemon juice, zest, and butter. Cook until thick.
- Pour filling into cooled crust.
- In a stand mixer, beat egg whites and cream of tartar until foamy.
- Gradually add sugar, beat to stiff, glossy peaks. Mix in vanilla.
- Spoon meringue over hot filling, sealing edges.
- Bake at 350°F (175°C) for 10–12 minutes until meringue is golden. Cool completely.
The stand mixer whips the meringue to a billowy finish that crowns this tart-sweet pie beautifully. Every slice is a contrast of flavors and textures—flaky, zesty, and airy. This is comfort baking at its most elegant.
Brioche Doughnuts
Fluffy and rich, brioche doughnuts are the ultimate treat, whether filled or dusted with sugar. The high butter content in brioche requires thorough kneading—a job perfectly handled by your stand mixer. It delivers dough that’s light, stretchy, and ready for frying without stress.
Ingredients
- 4 cups (500g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp salt
- 4 large eggs, room temperature
- 1/2 cup (120ml) whole milk, warm
- 1/2 cup (115g) unsalted butter, softened
- Oil for frying
- Optional: sugar for coating, jam or cream for filling
Steps
- In the stand mixer bowl, mix flour, sugar, yeast, and salt.
- Add milk and eggs; mix with dough hook until combined.
- Add butter gradually, knead until dough is smooth and elastic (10–12 min).
- Cover and let rise for 1.5–2 hours until doubled.
- Roll out dough to 1/2-inch thickness, cut into circles.
- Place on lined tray, cover, and let rise again for 45–60 minutes.
- Heat oil to 350°F (175°C); fry doughnuts 1–2 minutes per side until golden.
- Drain on paper towels, then coat in sugar or fill as desired.
The mixer handles this enriched dough with ease, ensuring a light, tender texture inside. Freshly fried and slightly crisp on the outside, these doughnuts are pure indulgence. Make a batch and watch them disappear.
Marshmallow Cereal Treats
Elevate a nostalgic snack with homemade marshmallows for an extra-soft, luxurious version. The stand mixer is key to whipping hot syrup into fluffy marshmallow cream quickly and safely. Its speed and power help you achieve the perfect texture without the mess.
Your stand mixer whips up dreamy, cloud-like marshmallow that transforms this classic treat. It’s a fun, gooey twist on a childhood favorite with a gourmet edge. Perfect for parties or snacking straight from the pan.
Marshmallow Popcorn Balls
Chewy, sweet, and just a little salty, marshmallow popcorn balls are nostalgic treats with a homemade twist. Using fresh marshmallow makes all the difference in flavor and texture—and your stand mixer ensures it blends evenly and safely. It handles the sticky, hot mixture with ease, creating a smooth coating for every kernel.
Ingredients
- 3 packages unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 12 cups popped popcorn (unsalted, unbuttered)
- Butter for greasing hands and bowl
Steps
- In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water to bloom.
- In a saucepan over medium heat, combine remaining 1/2 cup water, sugar, corn syrup, and salt.
- Cook until the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
- With the mixer on low and fitted with the whisk, slowly pour the hot syrup into the gelatin.
- Increase speed to high and whip for 10–12 minutes until thick, glossy, and white.
- Mix in vanilla extract.
- Immediately switch to the paddle attachment and slowly add popcorn on low speed until evenly coated.
- With greased hands, shape into balls and set on parchment to cool and firm.
The stand mixer makes it easy to safely whip and mix sticky, hot marshmallow with delicate popcorn. These popcorn balls are chewy, crunchy, and totally addictive. Wrap them individually for gifting, parties, or a fun movie night snack.
Marshmallow Fluff
Light, airy, and deliciously sweet, marshmallow fluff is a dream spread for toast, cakes, and s’mores.
A stand mixer is essential for whipping the hot sugar syrup into voluminous, glossy fluff without deflation.
It takes the risk out of making this classic confection and guarantees a smooth finish.
Ingredients
- 3 large egg whites
- 1/2 tsp cream of tartar
- 2/3 cup light corn syrup
- 3/4 cup granulated sugar
- 1/4 cup water
- Pinch of salt
- 1 1/2 tsp vanilla extract
Steps
- In the stand mixer bowl, beat egg whites and cream of tartar on medium-high until soft peaks form.
- In a saucepan, combine corn syrup, sugar, water, and salt. Heat over medium to 240°F (soft-ball stage).
- With the mixer on low, carefully drizzle hot syrup into the whipped egg whites.
- Increase to high speed and whip for 7–9 minutes until thick, glossy, and stiff.
- Add vanilla and beat to incorporate fully.
- Transfer to a jar and store at room temperature for up to 2 weeks.
The stand mixer takes on the heavy lifting, transforming simple ingredients into a silky, fluffy spread. Marshmallow fluff adds whimsy to desserts and makes everyday treats feel indulgent. It’s surprisingly easy to make—and far better than store-bought.
Homemade Pasta Dough
There’s nothing quite like fresh, homemade pasta—silky, tender, and full of flavor. This dough forms the perfect base for lasagna, ravioli, or hand-cut fettuccine. Your mixer makes the kneading process quick and effortless.
This pasta dough rolls out beautifully and cooks to a perfect al dente. Use it fresh or freeze it for another day. Once you try it, you’ll skip the store-bought version for good.
Sourdough Bread
This classic sourdough has a crisp crust, open crumb, and tangy flavor that only natural fermentation can create. The mixer simplifies the mixing and kneading steps, leaving you with perfect gluten development. Plan ahead, as good sourdough takes time.
Ingredients:
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Steps:
- Combine flour and water in the mixer bowl and mix until just combined. Cover and let rest for 30 minutes (autolyse).
- Add the starter and salt. Mix on low speed until incorporated, then increase speed slightly.
- Knead for about 7–10 minutes until smooth and stretchy.
- Transfer to a greased bowl, cover, and bulk ferment at room temperature for 4–6 hours with stretch and folds every 30 minutes.
- Shape the dough and place into a floured proofing basket. Cover and refrigerate overnight.
- Preheat oven with Dutch oven inside to 475°F. Score the loaf and bake covered for 20 minutes, then uncovered for 20–25 minutes.
Your reward is a bakery-quality loaf with deep flavor and satisfying texture. Slice and enjoy it with butter, soup, or as the base of a hearty sandwich. Homemade never tasted so real.
Brioche Burger Buns
Soft, golden, and slightly sweet—these brioche buns elevate any burger from ordinary to gourmet. The mixer makes the enriched dough easy to handle and knead. Perfect for grilling season or anytime sandwiches need a glow-up.
Ingredients:
- 3½ cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 4 large eggs
- ½ cup whole milk
- ½ cup unsalted butter, softened
- 1 egg (for egg wash)
Steps:
- In the mixer bowl, combine flour, sugar, yeast, and salt.
- Add eggs and milk. Mix on medium speed until combined.
- Add butter in small pieces while mixing until fully incorporated.
- Knead with the mixer for 10–12 minutes until the dough is shiny and elastic.
- Cover and let rise until doubled, about 1–2 hours.
- Divide into 8 portions, shape into balls, and place on a lined baking sheet. Let rise until puffy, about 1 hour.
- Brush with egg wash and bake at 375°F for 15–18 minutes, until golden.
These buns are soft yet sturdy enough to hold up to juicy burgers or BBQ fillings. Freeze extras to have them on hand anytime. Once you try them, there’s no turning back.
Bagels
Crusty outside, chewy inside—bagels are a labor of love, but your mixer helps cut down the effort. This dough is dense and stiff, perfect for authentic bagel texture. Boiling and baking give them their signature finish.
You’ll be amazed at the difference between homemade and store-bought bagels. Toasted with cream cheese or stacked with fillings, they’re a satisfying treat. Totally worth the effort.
Pita Bread
This soft, pocketed flatbread is easier to make than you think. The mixer handles the kneading to give you tender, pliable rounds that puff beautifully. Perfect for stuffing or scooping.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1¼ cups warm water
Steps:
- Add flour, yeast, and salt to mixer bowl. Add water and olive oil, and mix.
- Knead for 8 minutes until smooth and slightly tacky.
- Cover and let rise for 1–1½ hours until doubled.
- Divide into 8 pieces, roll each into a ball, and rest for 10 minutes.
- Roll each piece into a 6–7-inch circle. Let rest 10 minutes.
- Bake on a hot baking stone or pan at 475°F for 2–3 minutes until puffed. Flip and bake 1 minute more.
These pitas come out warm, soft, and ready to be stuffed or dipped. They freeze well and reheat beautifully. Say goodbye to store-bought versions forever.
Bagel Bites
A bite-sized twist on the classic, these mini bagels are fun to make and even more fun to eat. Top them with cheese, garlic, or herbs for the perfect party snack or lunchbox filler. Your mixer takes care of the tough dough.
Ingredients:
- 3 cups bread flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- Toppings: shredded cheese, dried herbs, garlic powder
Steps:
- Mix flour, yeast, salt, and sugar in the mixer bowl. Add water and mix until combined.
- Knead on medium speed for 8 minutes until stiff and elastic.
- Let rise for 1 hour until slightly puffed.
- Divide dough into small pieces (about 1 oz each), shape into balls, then poke a hole to form mini bagels.
- Boil in water for 30 seconds per side, then place on baking sheet.
- Top with cheese, herbs, or seasoning, and bake at 400°F for 15–18 minutes until golden.
Perfect for kids, parties, or anytime cravings strike, these mini bagel bites are endlessly customizable. They’re chewy, flavorful, and way better than frozen ones. A small snack with big flavor.
Lemon Curd
Bright, tangy, and luxuriously smooth, lemon curd adds a pop of citrus to pastries, toast, or spooned straight from the jar. This version uses the mixer to whisk ingredients until silky. Gentle heat and constant motion ensure no curdling—just velvet.
This lemon curd is bright and luscious, ideal for tarts, scones, or layered cakes. It keeps well in the fridge for up to two weeks. Sunshine in a jar, anytime you need it.
Brioche French Toast
Brioche, with its buttery richness, makes the ultimate French toast. Thick slices soak up the custard while keeping their tender structure. If you’ve made your brioche in the mixer, this is the perfect second act.
Ingredients:
- 4 thick slices brioche (preferably a day old)
- 3 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Butter or oil for frying
- Maple syrup, powdered sugar, or fresh fruit for serving
Steps:
- In a mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, and cinnamon.
- Place brioche slices in a shallow dish and pour custard over them. Let soak for 2–3 minutes per side.
- Heat a skillet or griddle over medium heat and add butter or oil.
- Cook brioche slices until golden brown and crisp, about 2–3 minutes per side.
- Transfer to a plate and serve warm with your favorite toppings.
This French toast is rich, custardy, and just sweet enough. Whether for brunch or a special breakfast, it’s a beautiful way to use up your homemade brioche. Comfort food at its finest.
