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" The Good Housekeeping Research Institute evaluated stand mixers for:  How much they spattered during mixing   How much air they whipped into cream to make whipped cream  The ability to make whipped cream that doesn&amp;#039;t &amp;quot;weep&amp;quot;  How much air they whipped into egg whites to make stiff egg whites  The ability to make beaten egg whites that don&amp;#039;t &amp;quot;weep&amp;quot;  How well they mixed cake batter  How well they mixed cookie dough  How well they kneaded bread dough  The thoroughness of the owner&amp;#039;s manual  The ease of putting in and removing the beaters  The ease of positioning and removing the bowl (for stand mixers)  The ease of using the controls  The ease with which they could be cleaned  The manufacturers&amp;#039; customer service  How We Tested  In stand mixers, we filled the mixer bowl with a specific weight of water and weighed the bowl and water. We ran the mixer on low speed and weighed the bowls of water after mixing to see how much water spattered during the test. Using medium and high speeds, we repeated the test.   We whipped heavy cream until it formed stiff peaks. To determine how much air was whipped into the cream, we measured the resulting whipped cream. We then placed the whipped cream over a sieve for 30 minutes, measuring any liquid that seeped out to judge the stability of the whipped cream.  We whipped egg whites until they formed stiff peaks. To determine how much air was whipped into the egg whites, we measured the resulting whipped egg whites. We then placed the whipped egg whites over a sieve for 30 minutes, measuring any liquid that seeped out to judge how stable the whipped cream was.  We mixed made-from-scratch yellow cake batter with each mixer, looking to see how thoroughly the ingredients were mixed and whether we had to help the mixing along with a spatula. We baked cakes from the batter and evaluated the cakes to evaluate how evenly they were browned, whether they were level, and their texture.  We mixed made-from-scratch oatmeal raisin cookie dough with each mixer, looking to see how thoroughly the ingredients were mixed, whether we had to help the mixing along with a spatula, how evenly raisins were distributed within the dough, and whether the mixers struggled or stalled during the mixing process. We baked cookies from the dough to evaluate how evenly they were browned, how evenly they rose, and their texture.  With mixers that came with dough hooks, we kneaded made-from-scratch white bread to see how thoroughly the ingredients were mixed and whether the mixers struggled or stalled during the mixing process. We baked loaves of bread from the dough to evaluate how evenly they were browned, how evenly they rose, and their texture.  We read through every owner&amp;#039;s manual to see how thoroughly it explained the use of the mixer and whether it included recipes.  On stand mixers, we placed and removed bowls to see how easily they could be positioned and removed.  We used the controls to see how easy it was to select a speed, increase or decrease speeds, and turn the mixers on and off.  We cleaned each mixer and placed dishwasher-safe parts in the automatic dishwasher for 14 cycles, inspecting for damage after each cleaning to assess ease of cleaning.  We called each manufacturer&amp;#039;s customer service line with a hypothetical problem to see how quickly it answered and whether it provided helpful advice.  Next: Tips for buying and using a mixer To determine which mixer is right for you, consider the following:  If you bake infrequently and rarely (or never) knead bread dough, a hand mixer will suit your needs. If you bake frequently and make your own bread, it makes sense to invest in a stand mixer.  The larger the bowl, the greater the quantity the stand mixer will be able to mix. If you bake double batches of baked goods, look for the largest bowl size you can afford and your kitchen can accommodate. On the other hand, if you rarely bake more than one or two cakes or loaves of bread at a time, it is not necessary for you to buy a large capacity stand mixer.  Wire beaters will create airier whipped cream than standard beaters. Even better: A wide rounded &amp;quot;balloon&amp;quot; whisk attachment.  If you&amp;#039;re left-handed and looking for a hand mixer, choose one with a swivel cord, which can be used comfortably by both left-handed and right-handed people.  Higher wattage doesn&amp;#039;t necessarily mean more power. The overall design, including the shape of the bowl and how the attachment moves, is more important to performance.  Tips for Using a Mixer:  Before using your mixer, read the owner&amp;#039;s manual carefully for safety instructions, mixing guidelines, and tips. It may also include information as to how many pounds of flour your mixer can accommodate, which is helpful when you are baking large quantities.  The bottom of the beater should not touch the bottom of the bowl nor be too far away from it. If you feel the beater-to-bowl clearance needs to be adjusted, check the manual for instructions on how to make an adjustment.  When you&amp;#039;re using a hand mixer, keep the bowl from sliding on the countertop by placing a damp dish towel underneath it.  To avoid spattering, always start mixing on low, then ramp up to a higher speed.  Don&amp;#039;t scrape the bowl with a spatula while the mixer is on, even if a recipe says to scrape constantly as you beat. Stop the mixer first; otherwise the spatula can get caught in the beaters and misshape them.  For thick, fluffy whipped cream, chill the bowl and beaters before mixing.  After you are finished mixing, raise the beaters slightly above the surface of the food, and run the mixer starting on low, then high, to spin any excess mixture off the beaters.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/appliances/mixer-reviews/a18966/stand-mixers-hand-mixers-tested/>