The Best Immersion Blender Is So Much More Than a Blender

Finding the Best Immersion Blender

For many folks, an immersion blender might seem like just another one-use gadget, but our Test Kitchen can assure you that this small tool is not just a one-trick pony. A good immersion blender can smooth out soups and sauces, but it also can puree, emulsify and even whip (yes, you should be making your own whipped cream!). And if you find the right one, it might even come with a few extras to chop, mince and more.

This being said, it’s hard to know which one on the department store shelf can promise you the best butternut squash soup for fall. That’s why our Test Kitchen experts gathered all the most popular brands and put them to work to find our Best Loved Brand. (What’s that?) After weeks of using them in our kitchens, we had a good feeling about some brands, but to be absolutely sure, we conducted a few tests to see how the immersion blenders compared side by side:

• Whipping: How well and how quickly could the blender whip heavy cream?
• Pureeing: How smoothly could the blender puree fresh, chopped tomatoes?
• Emulsifying: How well did the blender create an emulsified vinaigrette?
• Price: Is the product affordable? Was the performance reflected in the price?

Check out our full immersion blender buying guide.

The Best Immersion Blender: Cuisinart Smart Stick Variable Speed Hand Blender

This test was close. Many of the immersion blenders we tested performed well, which meant our Test Kitchen’s decision came down to small features and minuscule differences in performance. That being said, our experts were still unanimous in choosing a winner: Cuisinart’s Smart Stick Variable Speed Hand Blender ($70).

Features We Loved

• Variable speed dial: With Cuisinart’s hand blender, you can incrementally adjust the speed with the dial located on the wand. This is nice if you’re looking to have a bit more control.
• Snap-on feature: Unlike most hand blenders that require you to twist and lock the attachments in place, Cuisinart’s attachments simply snap onto the motorized handle. Our food stylists found this—along with the push-button release—to be a really handy feature.
• Attachments: What our food stylist Josh Rink loved most about Cuisinart’s hand blender was that it was so much more than a blender! This model comes with the standard attachment as well as a whisk and a mini food processor attachment—not to mention a tall and narrow blending vessel. These bonus pieces make this immersion blender even more of a kitchen multitasker.

Purchase the Cuisinart Smart Stick Variable Speed Hand Blender here.

How It Performed

In the tests, Cuisinart just edged out its competitors with its performance. When it came to whipped cream, this Cuisinart immersion blender had it whipped and ready for your next dessert in 35 seconds flat! As for the tomatoes, they were nice and smooth. In seconds they were fit for making into tomato soup.

What our Test Kitchen really liked though, was how easily this immersion blender made a tasty dijon vinaigrette. Whisking together salad dressings by hand into that picture-perfect emulsion is hard work. Just a few pulses of the blender and it’s done! It’s just the tool to have if you love topping your favorite salad with a homemade dressing.

Considering its performance and all the added bonuses, like the mini food processor attachment (great for mincing garlic) and whisk, our Test Kitchen thought this gadget was worth the $60 price.

We Also Recommend…

Out of all of the products we tested, there were two other immersion blenders that nearly hit the mark. If you can’t get your hands on our Best Loved Brand, our Test Kitchen is confident that you’d be happy with these picks, too.

• KitchenAid 2-Speed Hand Blender ($50, left): This model received praise for its functionality and style. The two-speed immersion blender ran smoothly and quietly, emulsifying vinaigrette with ease. Plus, the blender comes in over a dozen fun colors. Hot pink immersion blender, anyone? However, when it came to swapping out attachments, our test cooks found it tricky to properly lock-in the wand’s components.
• Chefman 300-Watt Hand Blender ($37, right): Like the Cuisinart Smart Stick, this immersion blender from Chefman included nifty accessories like a whisk attachment and mini food processor. The blender was a little less powerful than other brands on our list, which means it’s better for jobs like whipping cream or pureeing soft foods.

What to Make with an Immersion Blender

Many folks have immersion blenders tucked away on a shelf but fail to use them often (how many of us are guilty of using a hand mixer or a blender for everything?). But it’s time to think again. Immersion blenders—with or without the fancy added attachments—are incredibly versatile. Stick blenders are our Test Kitchen staff’s go-to tool for making smooth and silky soups, like this cauliflower chicken cordon bleu. But you can make so much more like gravies, butters and sauces. Once you see how convenient they are to use, you won’t be stashing it on the top shelf again. Get all of our best recipes to make with an immersion blender.

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Taste of Home

Chicken Cordon Bleu Soup

This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra-creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio

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Slow-Cooker Creamy Cauliflower Soup

I love indulgent cream soups but not the fat that goes along with them, so I came up with a healthier version. The velvety texture of this cauliflower soup makes it feel so rich, and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan

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Pressure Cooker Nutty Apple Butter

Being a New England native, I love apple-picking season. Grab some apples and peanut butter to make this creamy PB&J riff. Dunk in sliced fruit or graham crackers, or spread it on a sandwich. —Brandie Cranshaw, Rapid City, SD

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Sweet Potato and Crab Soup

This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. —Judy Armstrong, Prairieville, Louisiana

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Simple Asparagus Soup

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana

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Apple Gravy

You might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops, roasted veggies—pretty much anything goes. —Kathryn Conrad, Milwaukee, Wisconsin

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Parsnip & Celery Root Bisque

Here’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California

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Satisfying Tomato Soup

After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario

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Rhubarb-Apricot Barbecued Chicken

Springtime brings back memories of rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida

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Creamy Butternut Squash & Sage Soup

I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, California

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Split Pea Soup with Bacon & Crab

Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois

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Wasabi Monte Cristo

I love Monte Cristo sandwiches, but I wanted to try it with some healthier ingredients. The spicy wasabi and sweet mango are a tasty twist on the traditional sandwich. —Susan Riley, Allen, Texas

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Pea Soup with Quinoa

This soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it’s so simple to make. —Jane Hacker Milwaukee, Wisconsin

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Cheddar Pear Soup

Pears and sharp cheddar have always been one of my favorite flavor combos. This recipe brings the two together in a creamy, delicious soup. I like to serve it with a warm baguette and fresh fruit for lunch or a light supper. —Trisha Kruse, Eagle, Idaho

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Slow-Cooker Pear Butter

This is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. —Geraldine Saucier, Albuquerque, New Mexico

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Butternut Squash and Carrot Soup

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario

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Creamy Mushroom-Thyme Soup

I pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! —Kristy Arnett, Stevenson, Washington

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Slow-Cooker Butternut Squash Soup

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up—add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California

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Red Eye Barbecue Sauce

I made this recipe for an assignment in culinary school—my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. —Evan Haut, Canton, Ohio

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Pico de Gallo Black Bean Soup

Everyone at my table goes for this feel-good soup. It’s quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin

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Roasted Cauliflower & Red Pepper Soup

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington

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Spinach and White Bean Soup

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my “kitchen sink” style of cooking. —Annette Palermo, Beach Haven Park, New Jersey

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Autumn Bisque

I like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, California

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Cheddar, Corn & Potato Chowder

Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa

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Moroccan Cauliflower and Almond Soup

This soup tastes rich and decadent, but is really very healthy! Bonus—it's vegan, and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas

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Loaded Potato-Leek Soup

Growing up, my mother made potato and onion soup because it was affordable and fast. I’ve trimmed the calories, and it’s still a comforting family favorite. —Courtney Stultz, Weir, Kansas

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Spiced Sweet Potato Soup

This Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. —Lisa Speer, Palm Beach, Florida

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Creamless Creamy Squash Soup

Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! —Sharon Verea, Thomasville, Georgia

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Summer Squash & White Bean Soup

I love using summer squash in soups. This one's hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve this warm or chilled. —Sara Hornbeck, Knoxville, Tennessee

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Creamy Root Veggie Soup

On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan

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Slow Cooker Sweet Potato Soup

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia

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Roasted Autumn Vegetable Soup

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California

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Savory Leek Soup

There's no mistaking that savory is the main herb seasoning this rich and creamy soup.

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Spiced Butternut Squash Soup

“I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!” Julie Hession - Las Vegas, Nevada

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Spicy Sweet Potato Kale Cannellini Soup

This cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up, and satisfies without leaving you overstuffed.—Marybeth Mank, Mesquite, Texas

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Cheddar Cauliflower Soup

Cauliflower is often last on the list of vegetables my family will eat, but they adore this creamy, savory soup with tender leeks and shredded cheddar cheese. Be sure to blend in batches and leave some space between the lid and the jar to allow steam to escape. —Kristin Rimkus, Snohomish, Washington

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Smooth & Creamy Pumpkin Soup

My mother-in-law shared this recipe with me. She doesn't cook anymore, so now I make it for her, and she enjoys eating it as much as I enjoy making it. The pumpkin flavor brings a little Thanksgiving to any meal. —Helen Espinosa, Miami, Florida

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Mushroom & Broccoli Soup

One of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a great way to give them what they need in a form they love to taste. I save my broccoli stems in the freezer until I have about 2 small bags’ worth, and then make soup. —Maria Davis, Flower Mound, Texas

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Emerald Isle Pea Soup with Tarragon Cream

This elegant and easy soup evokes memories of our honeymoon in Ireland and has become a true family favorite. The tarragon spice makes it taste so bright and springy. —Sharon Marks, Waukesha, Wisconsin

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Spicy Sweet Potato & Chickpea Soup

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas

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How to Care for Your Immersion Blender

When it comes to taking care of the Cuisinart immersion blender, it’s pretty simple—all the parts (except the motorized base) are dishwasher safe. But if you really want to go the extra mile to keep your hand blender (no matter the brand) use a cotton swab dipped in soapy water to clean around these hard-to-reach areas.

Get our full immersion blender cleaning & care guide.

About Best Loved Brands

If you’re like us, you want all your favorite recipes to turn out fabulous every single time you make them. That means opting for the best tasting ingredients and the best tools. While picking your favorite brand of chocolate chips or bacon is a task, it’s a delicious one to be relished. Choosing the best gadgets and gear for your kitchen, though, is another story. Unless you buy several stand mixers or food processors and put them through their paces, how can you ever know which will make your recipes turn out their best? That’s where our Test Kitchen comes in. Our culinary experts tried dozens of products our Test Kitchen—testing your recipes—to find out which brands came out on top.

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