11
Egg Whites
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Make sure the bowl is spotlessly clean and dry before starting.
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Egg whites at room temperature are best for whisking.
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Add a small amount of acid such as cream of tartar, lemon juice or vinegar when
whisking egg whites to stabilize them and allow them to reach their optimum volume
and stiffness. Use 1/8 teaspoon cream of tartar per large egg white.
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The time required to whisk eggs will vary with the temperature and age of the egg
whites, plus temperature/humidity of the kitchen. Keep a close watch while whisking.
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Place the room temperature egg whites in the bowl.
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Attach the clean, dry chef’s whisk. Start whisking the egg whites on speed 1, and
gradually increase to speed 6 until foamy, then gradually increase to speed 12.
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If egg whites are beaten too rapidly in the beginning the structure will not be as stable
or strong. Overbeaten egg whites will also separate or deflate.
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Add sugar slowly and gradually to the whisked egg whites once they start to foam.
Always add sugar slowly, in a steady stream along the side of the bowl. Do not add in
directly on top of the egg whites as this will deflate them.
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When whisking egg whites, they will start out foamy, and then they will become stiffer
and start to hold their shape.
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Next, soft peaks will form – this is when the tips of the peaks fall when the whisk is
lifted up – soft peaks are often required for mousses or soufflés.
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The next stage is medium to stiff peaks – this is used for recipes such as meringues – the
whites will appear dry, the peaks will hold their shape and whites will be shiny.
Whipping Cream
The difference between double cream and whipping cream is the butterfat content.
Double cream has higher butterfat content than whipping cream does. If the butterfat
content is higher it will remain more stable for longer.
Single cream can also be used for whipping, but it will not last as long.
Cream generally doubles in volume when whipped.
To make whipped cream
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Start with a well-chilled cream, mixing bowl and chef’s whisk (place bowl and whisk in
freezer for at least 15 minutes before making whipped cream). The room should not be
too hot.
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Whip cream on low speeds until small bubbles form - this will take about 30 seconds.
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Gradually increase speed to setting 12 and continue beating until you reach the desired
consistency – do not over whip – it takes just seconds for cream to go from a lovely
smooth consistency to being slightly grainy.
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Sugars should be sifted before adding to the cream.
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Stop whipping the cream when it has doubled in volume – it should be smooth, creamy
and thick, forming either soft or stiff peaks.
