7
WHISKINg TIPS AND HINTS
Use the whisk attachment for beating heavy cream or egg whites.
It may also be used for anything that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
BEATINg Egg WHITES
When beating egg whites use a very clean metal or glass bowl,
never plastic. Plastic can contain hidden oils and fats that can ruin the
delicate egg white foam. To help stabilize the egg whites, add ¹⁄
8
teaspoon of cream of tartar per egg white prior to beating them. (If
using a copper bowl omit the cream of tartar.) Beat the egg whites,
starting on low and gradually raising to high, just until soft peaks form
firmly enough not to droop over. Beating the egg whites longer will
cause them to dry out and become even less stable. When adding
sugar to beaten egg whites, start adding it slowly just as soft peaks
begin to form. Continue beating until peaks are firm enough not to
droop.
BEATINg HEAVy CREAM
When beating heavy cream, if possible and time allows, use a chilled
bowl and chill the whisk attachment. The best shaped bowl for
whipping cream is one that is deep with a rounded bottom. The cream
should come out of the refrigerator just before whipping. Whipped
cream may be used at either soft or firm peaks depending on
preference. It may be flavored as desired. For best results, start
whipping on low and gradually raise to high. Whip cream just before
using.
