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.
WHIPPED CREAM
AMOUNT
SPEED
1 egg white ... GRADUALLY to 10
2+ egg whites ... GRADUALLY to 8
Whipping Stages
With your KitchenAid
®
mixer, egg
whites whip quickly. So, watch
carefully to avoid overwhipping.
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 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.
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 filling for cream puffs.
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.
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
®
mixer whips so quickly, there are just
a few seconds between whipping
stages. Look for these characteristics:
