17
ENGLISH
EGG WHITES
Place room temperature egg whites in a clean, dry bowl. Attach bowl and Wire
Whip. To avoid splashing, gradually turn to designated speed and whip to the
desired stage. See chart below.
AMOUNT
SPEED
1 egg white ...... GRADUALLY to 10
2+ egg whites ..... GRADUALLY to 8
Whipping Stages
With your KitchenAid
®
stand mixer,
egg whites whip quickly. So, watch
closely to avoid overwhipping. This list
tells you what to expect.
Frothy
Large, uneven air bubbles.
Begins to Hold Shape
Air bubbles are fi ne and compact;
product is white.
Soft Peak
Tips of peaks fall over when Wire
Whip is removed.
Almost Stiff
Sharp peaks form when Wire Whip is
removed, but whites are actually soft.
Stiff But Not Dry
Sharp, stiff peaks form when Wire
Whip is removed. Whites are uniform
in color and glisten.
Stiff and Dry
Sharp, stiff peaks form when Wire
Whip is removed. Whites are
speckled and dull in appearance.
AMOUNT
SPEED
1
⁄
4
-
3
⁄
4
cup ........... GRADUALLY to 10
(60 mL -175 mL)
1+ cup .................. GRADUALLY to 8
(235 mL +)
Whipping Stages
Watch the cream closely during
whipping. Because your KitchenAid
®
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 Wire
Whip is removed. Can be folded
into other ingredients when making
desserts and sauces.
Stiff
Cream stands in stiff, sharp peaks
when Wire Whip is removed. Use for
topping on cakes or desserts, or fi lling
for cream puffs.
WHIPPED CREAM
Pour cold whipping cream into a chilled bowl. Attach bowl and Wire Whip.
To avoid splashing, gradually turn to designated speed and whip to the desired
stage. See chart below.
