2

I have an old box of Koopman's Oud-Hollandse Appelkaneel cake mix.

The recipe calls for you to whip some butter using a mixer before adding the cake mix and eggs. Then it should be beaten some more with the mixer. Presumably, this is to include air into the mix and assist in the leavening process.

However, I don't have a mixer. I do, however, have a handheld immersion blender. Would it be possible to use thus tool for this purpose? If so, should I add a bit of full-cream milk to the butter to help it whip, since it should still blend as long as it has a fat content above 30%?

Ola Ström
  • 113
  • 1
  • 5
nick012000
  • 1,052
  • 11
  • 22

1 Answers1

3

I no longer have an immersion blender, but the one I used to have wouldn't do a very good job. It had a whisk attachment (replacing the stick part of the blender) that would have helped, but only with really soft butter.

The problem with immersion blenders and solids that stick themselves back together (like butter) is that very little actually ends up reaching the blade.

But it's worth a go: I'd try it if I had nothing else on hand, starting by softening and chopping the butter. Then I'd beat in the egg (by hand) but not yet the cake mix, and at this point really go for it with the blender. That's your best opportunity for getting some air in there. Then I'd mix in the contents of the packet by hand. As it's got raising agents in there, it's not a purely whisked cake - I'd just fold it into the beaten egg/butter mix, rather than beating.

Chris H
  • 46,065
  • 2
  • 97
  • 164