Stand Mixer vs. Hand Mixer: What’s the Difference?

A mixer is an essential appliance in any baker’s toolkit. But does the type of mixer matter? After all, stand mixers can cost up to hundreds of dollars and take up valuable counter top space. You might wonder if they’re worth the investment, or if you can get away with using your electric hand mixer instead. 

The answer really depends on what you’re making. While both appliances serve different purposes, you can often use one or the other in recipes that call for a specific mixer. Learn what each brings to the table so you get the most out of either tool. 

What’s the difference between a hand mixer and a stand mixer? 

Hand and stand mixers are both considered “electric mixers.” They’re able to whip, whisk, beat, and cream many of the same combinations of ingredients, but they work quite differently. 

A hand mixer typically comes with two “beaters” that attach to its base. The beaters spin in opposite directions at various speeds to mix ingredients and/or incorporate air. Gripping the handle, you move the beaters around the bowl to ensure even mixing. 

A stand mixer has a specialty bowl that attaches to its base. A paddle/beater, whisk, or dough hook connects to a single rotating head that allows the attachment to move around the bowl. This allows you to simply pay attention to mixing speed. Occasionally, you will need to scrape the bottom and sides of the bowl to evenly incorporate the ingredients.

Benefits of a stand mixer

Stand mixers are much more versatile than hand mixers. Their attachments can accomplish just about any baking task, from beating to whipping to kneading. Aftermarket attachments, like pasta makers and meat grinders, can transform any stand mixer into an all-around kitchen workhorse. Beyond their versatility, stand mixers are significantly more powerful than hand mixers, which will quicken any mixing task.

Stand mixers are best equipped to handle large batches of cookie doughs and cake batters. The dough hook makes them the better tool for most bread doughs, especially those that are stiffer or are enriched with butter, sugar, and/or eggs, as well as recipes that call for extensive mixing, like Italian buttercream or marshmallows.

Such recipes can take an exceptionally long time with a hand mixer, which may not be the arm workout you want. You could also risk overheating the motor, which introduces a new set of problems.

Benefits of a hand mixer

Hand mixers are smaller and lighter than stand mixers, which makes them easier to move and store. You can pretty much use a hand mixer with any bowl you have on hand. Modern hand mixers may also come with additional attachments, like a single whisk, a pair of dough hooks, and/or a blending rod (a small version of an immersion blender), which somewhat improves their versatility.

Thanks to their maneuverability, hand mixers are better than stand mixers for smaller batches of batters and doughs and small quantities of cream and egg whites. Most stand mixers won’t make enough contact with a small amount of butter and sugar for creaming, or heavy cream or egg whites for whisking to any kind of peak.

When to use a hand mixer vs. a stand mixer

It’s always best to use whatever mixer is recommended in your recipe, but there are times when you can easily substitute one for the other. Here are some good general rules: 

When you can use a hand mixer or a stand mixer

• Use either a hand mixer or a stand mixer for creaming and aerating butter and sugar. A hand mixer could take roughly 25% to 50% more time, but it will get you to the same place.
• Cake batters and cookie doughs can be made with either a hand mixer or stand mixer. If using a hand mixer with cookie dough, be prepared to do a little extra stirring and folding with your hands. And have a spoon or spatula ready to bring the dough together at the end.

When you should use a stand mixer

• Use a stand mixer for large quantities, such as recipes that produce more than two dozen cookies, or more than a single-layer cake.
• Mix and knead bread doughs with a stand mixer. If you don’t have a stand mixer, it’s better to knead the dough by hand.
• Use a stand mixer for recipes that have long mixing times, such as marshmallows and European-style buttercreams. If you use a hand mixer, be prepared to mix up to 50% longer.
• Use a stand mixer when you need to multitask, like when you pour hot sugar syrup into whipping egg whites for buttercream. Hand mixers are, well, too hands-on for you to do much beyond holding the mixer (and potentially, the bowl). 
• Whip three or more egg whites with a stand mixer.

When you should use a use a hand mixer

• Whip cream with a hand mixer unless you’re making a large quantity that uses more than two cups of cream. It’s easy to over-whip cream with a stand mixer; run it on medium speed and carefully watch the cream.
• Whip small quantities like one to two egg whites with a hand mixer.
• Use a hand mixer when working over a double boiler.

The bottom line? No matter what tool you have on hand, you can mix up something delicious.