Breville BSB510XL Control Grip Immersion Blender Review

The Breville BSB510XL bell guard uses inward-angled vents that guide liquid toward the blade on each revolution, creating a focused vortex rather than drawing in air from the liquid surface. The result: significantly less splash when operating in hot soup and less foam in the pureed result. In tests with the Breville versus the Cuisinart Smart Stick in the same butternut squash soup: the Cuisinart produced small splashes when the blender was moved near the pot wall; the Breville produced none in the same conditions. The wider bell guard diameter also provides a larger processing zone on each pass.

The trigger is the button that runs along the underside of the handle, unlike standard immersion blenders with a single on/off button on top, the Breville's trigger is squeezed like a gun trigger. Light finger pressure: low speed. Full squeeze: maximum speed. The speed increases proportionally to squeeze pressure, giving completely variable control between low and high without discrete speed steps. The trigger mechanism is intuitive after one or two uses; the first time is slightly different from what most people expect from an immersion blender. For hot soup blending: the trigger allows starting at low speed while still submerging the shaft, then increasing to high speed once fully placed.

Yes, for standard whipped cream (heavy cream to stiff peaks) in the included beaker or a narrow tall container. The whisk attachment processes approximately 1 cup of heavy cream in 2 to 3 minutes at maximum speed. The tall narrow container is important, the whisk needs depth to function correctly. In a wide, shallow bowl: the whisk skims the surface without efficiently processing the cream. For 2+ cups of whipped cream or meringue: a hand mixer is faster. For a single cup of whipped cream for a dessert topping: the Breville whisk is convenient without getting out additional equipment.

The bell guard can contact the non-stick coating if the blender is pressed to the pot bottom. Use the blender several inches above the pot bottom to prevent contact. The bell guard's bottom surface (the ring that sits closest to the pot) is smooth, not sharp, so contact pressure rather than scratching is the concern, dragging the bell guard along the pot bottom applies abrasion to non-stick coatings over time. For non-stick cookware: blend in the pot with the blender elevated from the bottom, or transfer soup to a stainless steel pot or heatproof bowl for blending.