Is Your KitchenAid Mixer Leaking Oil? Here’s What to Do.

When it comes to whipping, creaming and blending, it’s no secret that KitchenAid’s stand mixer is the best on the block. But what should you do when your mixer is not running in tip-top shape? Hopefully it’s a quick repair like this secret screw adjustment; or it might be caused by one of these common operating mistakes.

Is My KitchenAid Mixer Leaking Oil?

It might be—but don’t panic yet. If only a small amount has leaked, and the machine sounds normal (no grinding!) it’s still OK to use. Your KitchenAid needs lubrication to do all that handy mixing and whipping, so inside the machine is a lifetime’s worth of solid grease. When you turn on your mixer, the grease distributes throughout the gears to ensure smooth operation. Every now and then, oil can separate from the grease and leak out the beater shaft.

How Do I Prevent a KitchenAid Mixer from Leaking Oil?

If you noticed a little oil in the bottom of the mixing bowl or dripping off the beater, try running your machine to redistribute any separated oil. Crank up the machine to speed 10 and let it run without ingredients for about two minutes. Then, wipe away any excess oil you see.

Do this periodically to prevent oil leaks, especially if you haven’t used your KitchenAid in a while. Also, remember to let your mixer cool completely between uses—an overheated machine can be another cause of oil leaks.

Does My KitchenAid Mixer Need Repairs?

Most likely the oil leak on your mixer will not cause damage to the machine, and the grease is food grade so it will not contaminate any of your favorite stand mixer recipes. But if you’re concerned about excessive oil leaking, and running the machine without ingredients doesn’t seem to help, you may need to have it repaired.

KitchenAid offers “shipping kits” that include a box and packaging materials to safely ship your mixer to their factory in Greenville, Ohio. You can also contact KitchenAid to find out if any of their service centers are located near you.

Use Your Stand Mixer to Whip the Cream for a Dreamy Dessert

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My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.

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This sweet tooth satisfying dessert has a unique taste, plus less calories and fat than the traditional key lime pie.—Samara Donald, Redmond, Washington.

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Black and Blue Cobbler

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Pumpkin Shortbread Dessert

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah

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I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania

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Contest-Winning Pumpkin Cheesecake Dessert

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I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York

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Bittersweet Chocolate Cheesecake

I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. —Amelia Gregory, Omemee, Ontario

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Erica Young