11
English
Tips for Great Results
Whipping Tips for Egg Whites
Place room temperature egg whites in clean,
dry bowl. Attach stainless steel bowl and
wire whip. To avoid splashing, gradually turn
to designated speed and whip to desired
stage. See chart below.
AMOUNT SPEED
1 egg white ..................... GRADUALLY to 10
2-4 egg whites ................ GRADUALLY to 8
6 or more egg whites ..... GRADUALLY to 8
Whipping Stages
With your KitchenAid
TM
Stand Mixer, egg
whites whip quickly. So watch to avoid over
whipping. This list tells you 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 Stainless Steel Whip
is removed.
Almost Stiff
Sharp peaks form when
Stainless Steel Whip is
removed, but whites are
actually soft.
Stiff but not Dry
Sharp, stiff peaks form when Stainless Steel
Whip is removed. Whites are uniform in
colour and glisten.
Stiff and Dry
Sharp, stiff peaks form when Stainless Steel
Whip is removed. Whites are speckled
and dull in appearance.
Whipping Tips for Whipped
Cream
Pour cold whipping cream into chilled
bowl. Attach stainless steel bowl and wire
whip. To avoid splashing, gradually turn to
designated speed and whip to desired stage.
See chart below.
AMOUNT SPEED
50-200 mL .......................GRADUALLY to 10
More than 200 mL ...........GRADUALLY to 8
Whipping Stages
Watch cream closely during whipping.
Because your KitchenAid
TM
Stand Mixer
whips so quickly, 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 Stainless
Steel Whip is removed. Can be folded into
other ingredients when making desserts
and sauces.
Stiff
Cream stands in stiff, sharp
peaks when Stainless Steel
Whip is removed. Use for
topping on cakes or desserts,
or filling for cream puffs.
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