Ingredient Swaps

Yes—some processors can handle small batches of ice with short pulses, but many manuals say not to, and misuse can dull blades or strain the motor.

Yes, creaming butter and sugar in a food processor works when you pulse cool butter, watch the texture, and add eggs slowly.

Yes, a food processor can stand in for a hand mixer on some tasks, but for egg whites, airy batters, and true creaming, the mixer is safer.

Yes, a Ninja blender can stand in for a processor for many tasks; slicing, shredding, and kneading still favor a true processor.

No, a heating pad isn’t a safe or reliable way to keep food warm; safe hot-holding needs 140°F or higher in food-rated gear.

Yes, a griddle can keep food warm when it stays at 135–165°F, checked with a thermometer and covered to control moisture.

Yes, a food processor can churn butter from heavy cream; stop once fat clumps form, then wash, salt, and store cold.

Yes, you can make cake batter in a food processor when you pick the right style and mix in short bursts.

Yes, you can make cookie dough in a food processor when you pulse cold fat and stop early to avoid overworking the flour.

Yes, a food processor can chop onions quickly when you pulse the steel blade in short bursts from 1-inch chunks.