Cuisinart CSB-175 vs Mueller Ultra-Stick Side-by-Side Comparison

Despite being a low-priced blender, the Mueller Ultra-Stick wasn’t any slower than the others we tested. It took about 30 seconds to yield two servings of pureed soup packed with carrots, pumpkin, and parsley.

That said, it wasn’t so good at drawing ingredients toward its blades, so we needed to move it around for an even blend. Moreover, it sucked tightly to the pot’s bottom, which didn’t cause as much spatter as the Cuisinart, but did cause small scratch marks on our cookware’s surface. It also made it very challenging for us to stir with the blending wand.

Our Mueller soup’s texture was acceptable but not the silkiest; there were still several large chunks of veggies left behind.

Despite being among the least expensive mid-range blenders on our testing list, this Cuisinart is plenty quick, taking only 30 seconds to give us a pot of soup. Still, we were just moderately satisfied with its performance. The soup was not well pureed enough to look entirely smooth. After we drained it through a strainer, we noticed many foods still remained unprocessed. For the best pureés maker, we recommend the Vitamix 5-speed.

To ensure this portable machine can do the work of a full-sized blender for making smoothies, we designed this specific test for it. We would award it corresponding points if it could create a homogeneous mixture of just kale and frozen fruit. Disappointingly, we found that the Mueller Ultra-Stick isn’t great at blending solid fruit and leafy vegetables. 

In this task, it had a very hard time breaking up the ingredients. This caused it to demand up to 1 min 15 secs to finish the test. 

And although the Turbo mode is intended to give the blender ​​an extra boost at max speed, we noticed the speed increment wasn’t enough to make any difference. Our smoothie came out pretty smooth, but there were many unprocessed chunks of mango. It was also a bit grainy due to a mass of tiny leafy bits. For about $35 more, you can upgrade to the better Braun MultiQuick-5.

As this blender shouldn’t run for longer than 60 seconds at the time to avoid damage, we took a break after 30 seconds. In the meantime, we used a spatula to dislodge the food that lodged in the blade guard.

Although the Cuisinart CSB-175 Smart Stick could pass this test in 1 minute and 20 seconds, it had a very hard time grinding frozen fruits. By comparison, its counterparts — the Vitamix 5-speed and the Braun MultiQuick-5 — could turn all the ingredients into a green silky smoothie without a struggle. 

The Cuisinart’s smoothie was acceptable but didn’t have the smoothest texture. It came out rather lumpy due to kale chunks. Our straw got clogged now and then with bits that were still too big.

Although the Mueller’s whisk attachment has thin, floppy wires, it got the job done in less than two minutes. That was 10 seconds faster than the Braun, whose whisk is more sturdy and springy. It was nearly as fast as the high-end Vitamix and handily beat the cordless KitchenAid by a full minute.

It was also easier to clean. For the most part, its mayonnaise tailings rinsed off easily under our running tap. Using the blending shafts, on the other hand, caused the food to get clogged in the blade housing. As such, it was very challenging for us to scrub off the residuals on the blade’s backsides.

Coming off the other tests, we didn’t expect much out of our Cuisinart when it came to making mayonnaise. For the most part, we agreed that a whisk attachment would emulsify sauce far better than any ordinary blending shaft. But as it turned out, of all the blenders we tested, the Cuisinart was the fastest to yield a creamy, mouthwatering sauce. It even beat the Braun’s whisk attachment by about 30 seconds, though in both cases, the mayonnaise’s texture was essentially the same.

Still, there was a minor drawback. When the mayonnaise began to thicken, our blender suctioned itself tightly to the beaker’s bottom, making it a bit trickier for us to move the blending wand around. Nevertheless, given this blender’s outstanding performance, this issue wasn’t a true dealbreaker and should be tolerated.

Grinding raw nuts shouldn’t be a challenging task for any hand blender. However, our Mueller couldn’t perform any worse, though part of the reason is due to our blending jar — its small size caused the liquid to overflow all over the countertop every single time we moved the blender. So if you intend to use this blender to prepare watery drinks, it’s best to use a bigger container. 

None of the blenders we tested could avoid suction, but the Mueller’s was so strong that it was hard to stir or withdraw the wand, and when we lifted it up the container came with it. These things caused the liquid to easily overflow.

Not only that, but this blender didn’t grind finely enough for a creamy drink. Our almond milk was drinkable, but quite watery and not as sweet as others.

This Cuisinart performed fairly well in this test. Besides being the fastest contender, it also blended quite uniformly. While it did create suction and cause a humble mess when we lifted the blending wand upward, it sustained a nice vortex, so our liquid didn’t overflow. In contrast, some models, such as the Hamilton Beach 2-speed and the Mueller Ultra-Stick couldn’t produce the consistent vortex. This caused the liquid to overflow excessively when we turned them up to higher speeds.

Before we began this test, we presumed that all the whisk attachments would perform well at  beating egg-whites, though some may be more efficient than others. Surprisingly, Mueller's performance proved us wrong.

First, it had an advantage over the blending wand in incorporating enough air into the egg whites, allowing the egg-protein to form a stiff, airy foam. What was until its motor seriously overheated several times, requiring us to let it stop and cool down. This issue didn’t regularly occur with the other blenders, and spending so long with the Mueller was tiring.

Even worse, after this test the whisk attachment had lost its original bulbous shape. The strands of looped wire were all out of their initial order, which would impair its performance in the next emulsifying and beating tasks.

Of all the blenders we tested, only machines with whisk attachments could draw enough air into the egg-whites to create a stiff peak. The Cuisinart's ordinary blending shaft, on the other hand, just gave us a cloudy liquid made of two layers: bubbly film and eggy water. We awarded this blender no points for this test.