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EGG WHITES
Place room temperature egg whites in a clean, dry bowl. Attach the bowl and
wire whip. To avoid splashing, gradually turn to designated speed and whip to
the desired stage. See chart below.
WHIPPING CREAM
AMOUNT SPEED
1 egg white ... GRADUALLY to 10
2-4 egg whites ... GRADUALLY to 8
6+ egg whites ... GRADUALLY to 8
Whipping Stages
With your KitchenAid
®
stand mixer,
egg whites will whip quickly.
Watch closely to avoid
overwhipping. Refer to the list of
whipping stages below:
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 the bowl and wire
whip. To avoid splashing, gradually turn to designated speed and whip to
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
®
stand mixer whips so quickly, there
are just a few seconds between
whipping stages. Look for these
characteristics: