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Wire Whisk Tips
• A whisk is designed to whip liquids,
such as egg whites and cream. Do
not use the whisk for mixing thick
mixtures such as dough, fudge, or
mashed potatoes
• Your mixer is designed to whisk a
minimum of 2 large egg whites or 1
cup of cream. Mixer performance is
enhanced as the tip of the whisk is
immersed into the liquid. If smaller
quantities are needed, a hand mixer
is recommended.
Egg Whites
Place egg whites in clean, dry mixing
bowl. Attach bowl and wire whisk. To
avoid splashing, gradually turn Speed
Control to desired speed. See chart
below.
AMOUNT
SPEED
2 to 4 egg whites
to 10
6 or more egg whites
to 8
Your Hamilton Beach
®
Stand MIxer
whips egg whites quickly. Watch
carefully to avoid overwhipping.
Here’s what to expect:
Frothy
Large, uneven air bubbles.
Begins to Hold Shape
Air bubbles are fine and compact;
product is white.
Soft Peak
Tips of peaks fall over when whisk is
removed.
Almost Stiff
Sharp peaks form when whisk is
removed, but whites are still soft.
Stiff but not Dry
Sharp, stiff peaks form when whisk is
removed. Whites are uniform in color
and glisten.
Stiff and Dry
Sharp, stiff peaks form when whisk is
removed. Whites are speckled and
dull in appearance.
Whipped Cream
Pour cold whipping cream into chilled
bowl. Attach bowl and wire whip. To
avoid splashing, gradually turn to
designated speed and whip to
desired stage. See chart below.
AMOUNT
SPEED
1 cup
to 10
1 pint
to 8
Your Hamilton Beach
®
Stand MIxer
whips cream very quickly. Watch
cream closely during whipping
because there are just a few seconds
between whipping stages. Look for
these characteristics:
Begins to Thicken
Cream is thick and custard-like.
Holds its Shape
Cream forms soft peaks when whisk
is removed. Can be folded into other
ingredients when making desserts
and sauces.
Stiff
Cream stands in stiff, sharp peaks
when whisk is removed. Use for top-
ping on cakes or desserts, or filling for
cream puffs.
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