To fit the tool ready for use, first line up the base of the flexible wiper blade with the slot at the base of the beater. Feed the wiper blade into the grooves on either side of the beater before hooking the ends in at the top to secure, one after another.

With the mixer switched off, fit the beater and lower the mixer head. Check the beater’s position in the bowl- during mixing it should be able to gently wipe the surface of the bowl. If you need to adjust the height, simply remove the beater and use the spanner provided to loosen the nut at the top of the shaft and then either raise or lower the beater.

All of our stand mixers come with a creaming beater attachment, with an XL version for our larger capacity machines such as the Cooking Chef XL and Titanium Chef Patissier XL.

These decadent chocolate mousses are easy to make in your stand mixer and with the additional layer of creamy orange syllabub and candied orange peel garnish, they’re certainly elegant enough to serve as a dinner party dessert.

Use the creaming beater to melt the butter, chocolate, egg yolks and rum and combine together to form the base of the mousse, before adding the cream and swapping in the whisk tool to whip up until light and fluffy.

Designed to effortlessly incorporate dry and wet ingredients for a more even mix, your creaming beater is ideally suited to making cake batters, like for this deliciously retro mocha marble cake.

Separate vanilla and mocha sponge mixes are swirled together in the tin before baking to create that nostalgic marbled effect. Top with chopped hazelnuts for a truly crowd-pleasing treat.

Made with white chocolate, cream, cherries and pillowy meringue, this white chocolate and cherry roulade makes a sensational centrepiece for when you’re feeding a crowd. Every element is made in your stand mixer, with the creaming beater used to mix the richly spiced cherry sauce, and then to melt the white chocolate.

To keep entertaining as stress-free as possible, this dessert can also be made ahead and frozen. Just defrost completely before you drizzle with the melted chocolate and cherry sauce and decorate, and you’re ready to serve.

Using your creaming beater guarantees a perfectly smooth cake batter for this deliciously fragrant pistachio and orange blossom cake, bursting with Middle Eastern inspired flavours.

Because the beater’s winged design works around the entire bowl, there’s no need to keep stopping your mixer to scrape down the sides of the bowl as you cream the butter and sugar together and make the mascarpone frosting. Decorate with slivered pistachios and candied orange slices.

These gorgeously fudgy white chocolate speculoos blondies are so easy to make and dangerously irresistible. Use your Titanium Chef Patissier XL’s creaming beater to melt the butter and white chocolate together, which is later added to the rest of the blondie mix. Spoon speculoos spread on top and pull through with a skewer to create a marbled effect.

Best enjoyed still warm, these blondies will keep in an airtight container for a few days (if they last that long).