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KitchenAid 5QT Artisan Mixer- Pearl Metallic

Item #: KSM150PSPM

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  • KitchenAid Stand Mixer in Pearl Metallic - 5 Quart Artisan KSM150PSPM
  • KSM150PSPM KitchenAid 5 Quart Stand Mixer Pearl Metallic
  • Pearl Metallic 5qt Artisan Stand Mixer - KitchenAid KSM150PSPM
  • KitchenAid's Artisan 5 Quart Stand Mixer - KSM150PSPM Pearl Metallic

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    • KitchenAid Stand Mixer in Pearl Metallic - 5 Quart Artisan KSM150PSPM
    • KSM150PSPM KitchenAid 5 Quart Stand Mixer Pearl Metallic
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    • KitchenAid's Artisan 5 Quart Stand Mixer - KSM150PSPM Pearl Metallic

    5 Quart Artisan Stand Mixer with an Pearl Metallic Finish - by KitchenAid

    Become a holiday-baking MVP with KitchenAid's Artisan Stand Mixer! This mixer features a 325 watt motor that breezes through large batches of bread & pastry dough, devil’s food cake, sugar cookies, mashed potatoes, and other tricky recipes. The 10-Speed controls accommodate a variety of textures for smooth gelato or chunky salsa.

    Included with the mixer are four accessories. The flat beater is ideal for mashing potatoes or mixing cake batter. The dough hook saves time by replacing the need for hand-kneading cookie doughs and bread yeast. The wire whip is a classical attachment that mixes standard ingredients such as eggs, flour, sugar, and other staples. Reduce the mess of splatters and spills with KitchenAid's pouring shield!

    With a stunning Pearl Metallic finish and immaculate stainless steel mixing bowl, KitchenAid's 5 Quart Artisan Stand Mixer is a great time-saver that will look charming for counter display.

    Click Here for a KitchenAid Stand Mixer Recipe

    KitchenAid 5 Quart Artisan Pearl Metallic Stand Mixer (KSM150PSPM) Features:

    KSM150PSPM Dimensions:

    • Approximate Dimensions 14 1/2"H x 14"D x 8 1/2W
    • Approximately 17 3/4"H with the head tilted back
    KitchenAid Attachments and AccessoriesShop All KitchenAid Appliances
    KitchenAid KSM150

    Fudge Brownie Mudslide Ice Cream Cake

    Featuring the KitchenAid Mixer

    By Lindsay Landis

    Brownie Ingredients

    • 12 ounces semisweet chocolate chips
    • 1 1/2 cups (3 sticks) unsalted butter, room temperature
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup (4.5 ounces) all-purpose flour
    • 1 cup (1.5 ounces) dark or dutch process cocoa powder
    • 1 teaspoon instant espresso powder
    • 1 teaspoon baking powder
    • 1/2 teaspoon fine sea salt or kosher salt

    Ice Cream Ingredients

    • 2 cups heavy cream
    • 1/2 cup whole coffee beans
    • 1 (14 oz) can sweetened condensed milk
    • 1/2 cup chocolate covered coffee beans, chopped

    For assembly

    • 1/2 cup hot fudge sauce, slightly warmed
    • Chocolate covered coffee beans, as desired for decoration


    Preheat your oven to 350ºF. Meanwhile, line a Half Sheet Pan with parchment paper and lightly butter.

    To make the brownie, begin by gently melting chocolate until smooth in a double boiler or in the microwave on low power. Set aside to cool slightly.

    In the bowl of your KitchenAid Stand Mixer fitted with the flat beater, beat the butter and sugar on medium-high speed (4 or 6) for 2-3 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Increase the speed to high (8 or 10) and beat for another 2-3 minutes, or until fluffy. Then, mix in the vanilla.

    In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside the dry ingredients.

    Remove the bowl from your Stand Mixer and fold in the melted chocolate with a large rubber spatula. Then, sprinkle the dry ingredients into the bowl and fold until just incorporated. Spread into an even layer on your prepared Half Sheet Pan and bake for 17 to 19 minutes, or until a toothpick inserted near the center comes out clean. Place the Half Sheet Pan on a wire rack to cool completely, then refrigerate for at least 30 minutes (or more) to make the brownie easier to work with in the assembly phase.

    To make the ice cream, heat cream and coffee beans in a 3qt saucepan over medium heat until it just starts to simmer and steam. Remove from heat, cover, and let steep for 30 minutes. Strain out the coffee beans and refrigerate the cream until completely chilled, at least 2 hours. Chilling the cream ensures that it will make a firm whipped cream in the next step.

    When completely chilled, pour the cream in to the bowl of your Stand Mixer fitted with the whisk. Turn on mixer to medium-high speed (4 or 6) and whisk until the cream forms stiff peaks.

    In a separate bowl, pour in your can of sweetened condensed milk. Then, spoon in about 1/3 of the whipped cream, and fold to lighten up the mixture. Add the remaining whipped cream and fold until evenly incorporated and no streaks of bright white remain. Finally, fold in the chopped chocolate covered coffee beans.

    To assemble the cake, springform pans work best because you can detach the sides. Using the bottom of the pan as a template, trace and cut out two rounds from the brownie in your Half Sheet Pan with a butter knife. Use a spatula to remove excess brownie and set aside. Latch the sides of the springform pan back into place. With an extra large spatula, carefully lift one of the brownie rounds and place into the bottom of springform pan, pressing down the edges into an even layer. Spread half of ice cream mixture evenly on top of brownie. Drizzle with about 1/3 cup of fudge sauce. Repeat with the second brownie round, followed by remaining ice cream mixture.

    Cut the brownie scraps leftover from making the rounds into evenly sized squares, and pile on top of the assembled cake in a decorative manner, scattering a few chocolate covered espresso beans on top as well, if desired. Drizzle with remaining fudge sauce. Place the assembled cake into refrigerator and freeze until completely firm, at least 4 hours or overnight.

    To serve, remove the cake from freezer and release sides of Springform Pan to leave behind clean layers. Use a large knife to slice into wedges and serve immediately. Return any leftover cake to freezer to enjoy later.

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    Additional Information

    Description Author Sierra W
    Name KitchenAid 5QT Artisan Mixer- Pearl Metallic
    GTIIN / UPC Code 00883049433349
    Brands KitchenAid
    Product Line Artisan
    Type Tilt-Head Stand Mixers
    Material Steel
    Color Gray
    Capacity 5 Quart
    Size 14.5"
    Quantity Included 1
    Manufacturer's Warranty 1 Year Limited Manufacturer Warranty
    Country of Manufacture United States
    prop65WARNING: This product may expose you to chemicals known to the State of California to cause cancer and reproductive harm. For more information, go to www.P65Warnings.ca.gov.
    Wattage Range 250 - 499
    Weight (in Lbs) 27

    Customer Questions

      Questions on KitchenAid's 5 Quart Artisan Stand Mixer (Pearl Metallic) - KSM150PSPM

      • Q:  What is the difference in color between the silver metallic and the pearl metallic 5 qt Kitcenaid artisan mixer?
      • A:  Thank you for this great question, Lynn!

        I'm happy to take a look into this color question for you. In my opinion, the Pearl Metallic is a darker grey, while the Silver Metallic is a lighter silver color.

        Our Chef actually did a great video on the difference of these colors and compares them together in varying lights so you can get a better idea of what they will look like in your kitchen! Here's the link: https://youtu.be/zzv9HsUcoMw

        I hope this helps, but feel free to reach out to us if you have any additional question.

        Happy Holidays,

        Everything Kitchens

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