Sunbeam Heritage Mixer

Devoted Baker

You need a heavy-duty performance mixer that can keep up with your passion for baking, working through all types of batters including thick divinity meringue. You also like to rely on your mixer to do the heavy kneading of bread and pizza dough and meticulously cutting in and mixing pie crusts.

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Casual Baker

Versatility is key for your baking needs. One day you’ll want a powerful stand mixer to prepare a dense brownie batter and the next, a lightweight hand mixer to mash potatoes for dinner. You can have both with a combo mixer that converts from stand mixer to a hand mixer in just one touch.

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Sunbeam Heritage Mixer
Sunbeam Heritage Mixer

Occasional Baker

Great for quick, light mixing tasks, like prepared cake batter and breakfast muffins, you have control at your fingertips. A compact hand mixer is ideal for working in smaller kitchen spaces and easy storage.

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Find delicious recipes ideas for your holiday celebrations

Perfect Pie Crust
Pizza Dough
Garlic Mashed Potatoes
Mashed Cauliflower
Red Velvet Cupcakes with Coconut Topping
Pumpkin Cake with Cream Cheese Frosting
Classic Frosting
Classic Whipped Cream

Perfect Pie Crust

Yield: Crust for 1 double crust pie (2 crusts)
Prep time: 10 minutes
Total Time: 1 hour and 10 minutes


  • 2 1/2 cups (625 ml) all-purpose flour
  • 1/2 teaspoon (2 ml) salt
  • 1 cup (250 ml) butter, frozen
  • 1 egg yolk
  • 1 teaspoon white vinegar
  • 2 to 3 tablespoons (30 to 45 ml) ice water (approx.)

Cooking Directions

  1. In stand mixer, combine flour and salt. Coarsely grate frozen butter on box grater; add to flour mixture. Mix for 4-6 minutes or until mixture resembles coarse crumbs with a few larger pieces.
  2. In glass measure, whisk egg yolk with vinegar, adding enough ice water to make 1/4 cup (60 ml). With mixer running, add egg mixture; mix just until pastry clumps together.
  3. Transfer to lightly floured surface and knead gently for about 1 minute or until dough comes together. Divide into 2 discs; wrap each disc in plastic wrap and refrigerate for 1 hour.

Pizza Dough

Yield: Dough for 2 pizzas (1 1/4 pounds/750 g each)
Prep Time: 10 minutes
Total Time: 70 minutes (includes rising time)


  • 5 cups (1.25 L) all-purpose flour (approx.)
  • 2 pkg (8 g each) rapid-rise yeast
  • 2 teaspoons (10 ml) salt
  • 2 cups (500 ml) very warm water (120° to 130°F/50° to 54°C)
  • 1/4 cup (60 ml) olive oil

Cooking Directions

  1. In stand mixer, stir together 4 1/2 cups (1.125 L) flour, yeast and salt. Add warm water and olive oil; using dough hook attachment, mix on low speed for about 4 minutes to make soft dough.
  2. Increase speed to medium; mix for 6-8 minutes, adding 1 tablespoon (15 ml) flour at a time (to maximum of remaining 1/2 cup/125 ml), until dough is smooth and elastic, and sides of bowl are clean and dough pulls away from side of bowl.
  3. Transfer to lightly floured surface and knead to form a smooth ball. Transfer to lightly greased large bowl; cover with plastic wrap. Let rise in warm place for about 1 hour or until doubled in bulk. Punch down dough; proceed with recipe as desired.
  4. Tip: Pat each ball of dough onto 15- x 11-inch (35 x 27 cm) baking sheet. Top with desired sauce and toppings. Bake in 425°F (220°C) oven for 15-18 minutes.

Garlic Mashed Potatoes

Yield: 5 cups
Prep Time: 10 min.
Total Time: 18 min.


  • 2 large Russet potatoes (about 2 pounds/1 kg), peeled and cut into
  • 1/2 inch (1 cm) cubes
  • 6 cloves garlic, peeled
  • 3/4 cup (175 ml) homogenized (whole) milk, warmed
  • 1/4 cup (60 ml) butter, softened
  • 1/2 teaspoon (2 ml) salt

Cooking Directions

  1. Place potatoes and garlic in large saucepan of cold salted water; bring to boil over medium-high heat. Cook for 15-18 minutes or until potatoes and garlic are fork-tender. Drain well; return to pan set over low heat and cook, stirring, for about 2 minutes or until all moisture has evaporated.
  2. Transfer potatoes and garlic to large bowl. Using hand mixer, on low speed, mix until potatoes are coarsely mashed. Increase to Speed 2 and beat for 2-4 minutes. Beat in warm milk, butter and salt; beat until fluffy.

Mock Mashed Potatoes aka Mashed Cauliflower

Yield:6 servings (3 cups/750 ml)
Prep time: 10 minutes
Total time 10 minutes


  • 1 head cauliflower, cored, trimmed and cut into small florets (about 6 cups/1.5 L)
  • 1/2 cup (125 ml) sour cream
  • 3 tablespoons (45 ml) finely grated Parmesan cheese
  • 2 tablespoons (30 ml) butter, softened
  • 1/2 teaspoon (2 ml) salt
  • 1/4 teaspoon (1 ml) pepper
  • 3 tablespoons (45 ml) chopped fresh chives

Cooking Directions

  1. In large saucepan of boiling salted water, cook cauliflower for 6-8 minutes or until fork-tender. Drain well; return to pan set over low heat and cook, stirring, for about 2 minutes or until all moisture has evaporated.
  2. Using hand mixer on medium speed (using up and down and sideways motion), beat cauliflower until it is mashed and resembles mashed potatoes. Add sour cream, Parmesan, butter, salt and pepper; mix on medium-high speed for 2-3 minutes. Stir in chives.


Ingredients - Cupcakes

  • 2 ¼ cups unsifted all purpose flour
  • 1tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2/3 cup unsalted butter or margarine, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 3 oz unsweetened chocolate melted and cooled
  • 1oz red food coloring (2 tbsp)
  • 1 ½ tsp vanilla extract
  • 1 cup buttermilk
  • Seven minute frosting (recipe below)
  • Shredded coconut

Cooking Directions

  1. Preheat oven to 350⁰ F
  2. Line 30 muffin cups with holiday or white cupcake liners; set aside.
  3. In medium bowl, combine flour baking powder, baking soda and salt; set aside.
  4. In a large mixing bowl, beat butter and sugar until well combined.
  5. Add eggs, one at a time, and beat until well combined.
  6. Beat in chocolate, food coloring and vanilla.
  7. Alternately add flour mixture and buttermilk while beating on low speed just till combined.
  8. Fill muffin tins 2/3 full.
  9. Bake for 15 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack.

Ingredients - Frosting

  • 1 ½ cups granulated sugar
  • 1/3 cup cold water
  • 2 egg whites
  • ¼ tsp cream of tartar or 2 tsp light corn syrup
  • 1 tsp vanilla extract

Cooking Directions

  1. In top of double boiler or pan over but not touching boiling water, combine all ingredients, except vanilla.
  2. Using a hand mixer, beat on low speed until combined.
  3. Place over boiling water and beat on high sped about 7 minutes or until mixture forms stiff peaks.
  4. Remove from heat and add vanilla.
  5. Continue beating on high speed until mixture reaches spreading consistency.
  6. Frost cooled cupcakes.
TOPPING: Top frosted cupcakes generously with shredded coconut.


Ingredients - Pumpkin Cake

  • 3 cups unsifted all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 2 cups granulated sugar
  • 1 ¼ cups vegetable oil
  • 1 can (16 oz) pureed pumpkin
  • 4 large eggs
  • 1 cup chopped toasted walnuts or pecans
  • 1 cup golden raisins

Cooking Directions

  1. Preheat oven to 350⁰ F.
  2. Grease and flour 10-inch Bundt pan; set aside.
  3. In medium bowl, combine flour baking powder, baking soda, cinnamon, ginger, nutmeg and salt; set aside.
  4. In large mixing bowl, beat sugar, oil and pumpkin at medium speed until well combined.
  5. Add eggs, one at a time, beating until well combined.
  6. Fold in flour mixture just until blended. Stir in nuts and raisins.
  7. Pour mixture into prepared pan and bake about 1 hour and 15 minutes or until cake tester in center comes out clean, Turn out onto wire rack and allow cooling completely.

Ingredients - Frosting

  • 1pkg (1 lb) confectioner’s sugar
  • ½ cup butter, softened
  • 1 pkg (8 oz) cream cheese, softened
  • 2 tsp vanilla extract
  • 1 tbsp grated orange peel

Cooking Directions

  1. In large deep bowl, combine all frosting ingredients and beat at low speed until combined.
  2. Increase to high speed and beat until mixture is light and fluffy.
  3. Spread on cooled cake. If desired, garnish with walnut or pecan halves and orange slice.
TOPPING: Top frosted cupcakes generously with shredded coconut.

Classic Frosting

Yield: 2 1/2 cups (625 ml)
Prep time: 5 minutes
Total time 17 minutes


  • 3/4 cup (175 ml) butter, softened
  • 4 cups (1 L) icing sugar
  • 3 tablespoons (45 ml) 10% half and half cream
  • 1 teaspoon (5 ml) vanilla
  • Pinch salt
  • 2 pkg (8 oz, ea) cream cheese, softened
  • 2 tsp (10 ml) vanilla extract
  • 1/3 cup (80 gm) butter, softened
  • 2 cups (500 ml) heavy cream, whipped to soft peaks

Cooking Directions

  1. Using hand mixer, beat butter with 1 cup (250 mL) of the icing sugar until well blended. Add remaining icing sugar, 1/4 cup (60 ml) at a time, until well blended and stiff. Add cream and vanilla; beat for 10 to 12 minutes or until light and fluffy. (Makes enough icing for one 8-inch/20 cm two-layer cake or 24 cupcakes.)

Classic Whipped Cream

Yield: 1 1/2 cups
Prep time: 5 minutes
Total time 7 minutes


  • 1 cup whipping (35%) cream, chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla

Cooking Directions

  1. Pour cold cream into large mixing bowl; add sugar and vanilla. Using hand mixer at Speed 2, beat for 10-12 minutes or until stiff.