Cuisinart Precision Master™ 5.5-Quart Stand Mixer
Delivering power, precision and performance, our newest stand mixer features a 500-watt motor, die-cast metal construction, and 12 speeds that allow for nuance and excellence in performing a variety of preparation tasks. The unit's tilt-back head allows for easy access to its 5.5-quart mixing bowl, while the included splash guard prevents messy countertops. Also included are a chef's whisk, dough hook, and flat mixing paddle. The mixing bowl and all accessories are dishwasher safe, and the stand mixer is available in ruby red, white linen, onyx, periwinkle blue, robin's egg, and silver lining. Additionally, you can purchase a variety of attachments for the unit: a pasta roller and cutter, pasta extruder, meat grinder, frozen dessert maker, and spiralizer.
- 5.5-quart capacity, polished stainless steel bowl
- 500-watt motor
- Die-cast metal construction
- 12 speeds for precision mixing
- Tilt-back head
- One power outlet for optional attachments
- Includes chef’s whisk, dough hook, flat mixing paddle, and splash guard with pour spout
- Instruction/Recipe book
- Limited 3-year warranty
- Colors: Silver Lining, Onyx, Periwinkle Blue, Ruby Red, White Linen, Robin's Egg
- Optional Attachments: Pasta Extruder, Pasta Roller & Cutters, Ice Cream Maker, Meat Grinder, Spiralizer
1. Gluten-Free Golden Cupcakes
- Nonstick cooking spray
- 2 cups sorghum flour
- 1 cup potato starch
- ½ cup arrowroot starch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1½ cups agave nectar
- ½ cup olive oil
- ¾ cup butternut squash purée
- 2 tablespoons pure vanilla extract
- 1 teaspoon white vinegar
1. Preheat oven to 350°F. Lightly coat a full or mini muffin pan with cooking spray. Cupcake liners may be used (these may also be sprayed so that the liners cleanly come off the cupcakes).
2. Put the flour, starches, baking powder, soda, xanthan gum and salt into the Cuisinart® mixing bowl. Attach the flat mixing paddle and stir on Speed 2 to sift the ingredients together.
3. Scrape the entire bowl well.
4. With the mixer running on same speed, add the remaining ingredients, in the order listed, and mix until all ingredients are incorporated. Scrape the entire bowl to ensure all of the ingredients are evenly incorporated.
5. Scoop batter into prepared muffin pans. Bake until golden and a cake tester comes out clean, about 30 minutes for regular-sized muffins, 15 minutes for minis. Remove from oven, cool in pans on a wire rack until cool to touch and then transfer cupcakes to a wire cooling rack to cool completely before frosting.
2. Deep Chocolate Layer Cake
- Unsalted butter, softened for greasing pans
- 2 cups unbleached, all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 5 ounces bittersweet chocolate, chopped
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons instant espresso powder
- 1 cup boiling water
- 1 cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- ¾ cup buttermilk
1. Preheat oven to 350°F with the rack in the middle position. Grease two 9-inch round cake pans with cooking spray or softened butter and line the bottoms with parchment paper. Reserve.
2. Put the bittersweet chocolate, cocoa powder, and espresso powder into a small bowl and pour the boiling water over the ingredients. Stir until chocolate has melted. Cool to room temperature and reserve.
3. Put the flour, sugars, baking soda, baking powder, and sale into the Cuisinart mixing bowl. Attach the flat mixing paddle and mix on Speed 2 until evenly mixed.
4. Combine the buttermilk, oil, eggs, and vanilla into the cooled chocolate mixture.
5. With the mixer on Speed 2, slowly add the liquid mixture to the dry ingredients. Mix until smooth, about 1 minute, stopping as necessary to scrape entire bowl.
6. Divide the batter evenly between the prepared pans. Bake in preheated oven until a cake tester comes out clean when inserted into the center, about 30 to 35 minutes.
7.Remove from oven and cool into pans on a wire rack until cool to the touch. Cool cakes completely before frosting.
3. Cream Cheese Frosting
- 5½ cups confectioners’ sugar
- ¼ teaspoon kosher salt
- 1 pound (two standard 8-ounce packages) cream cheese, at room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces and at room temperature
- 2 teaspoons pure vanilla extract
1. Sift the sugar into a small bowl and reserve. Put cream cheese in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 4 until smooth, about 1½ to 2 minutes.
2. Add butter and beat until fully incorporated and smooth, stopping to scrape down as necessary. Reduce speed to 2 and, with the mixer running, slowly add the sifted confectioners’ sugar to the bowl and mix until incorporated, about 2 minutes. Scrape the entire bowl well. Add vanilla extract. Mix on Speed 5 until incorporated.
3. Refrigerate to set, at least 30 minutes.
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