Filter
Top Products
5
WHISK TIPS
Use the whisk attachment for beating heavy cream or egg whites.
It may also be used for whisking eggs for scrambled eggs or
fluffy 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
until soft peaks form that do not droop. Beating the egg whites longer
causes them to dry out and become even less stable. When adding
sugar to beaten egg whites add it slowly when soft peaks just begin
to form and then continue beating to form soft peaks that don’t droop.
BEATING HEAVY CREAM
When beating heavy cream, if possible and if 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. Hold the
whisk attachment so that it is just skimming the surface, and whip
until the cream begins to thicken and develop some body; then
immerse the whisk totally into the cream. Whipped cream may be
used at either soft or firm peaks depending on preference. It may be
flavored as desired. For best results, whip cream just before using.
If it must be whipped ahead, add a whipped cream stabilizer such as
Oetker
®
Whip It
™
.
Oetker
®
is a registered trademark owned by Dr. August Oetker Nahrungsmittel, KG, LP.