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To whip cream:
Pour 1 cup heavy cream in work bowl fitted with egg whip
attachment. Process 30 seconds. With processor running, add
2 tablespoons powdered sugar through the small feed tube. Process
until soft peaks form, about 30 to 40 seconds. Stop processor as
necessary to check texture of mixture. With processor running, add
1
⁄2 teaspoon of vanilla, if desired, through the small feed tube.
Process until mixed. Do not overprocess.
For the best results, never attempt to whip more than 2 cups of cream.
Using the Egg Whip
To make egg white meringue:
Place 4 egg whites and
1
⁄4 teaspoon cream of tartar in work bowl
fitted with the egg whip attachment. Process about 15 to 20
seconds, until foamy. With processor running, slowly add
1
⁄4
to
1
⁄3
cup of sugar through the small feed tube. Process until stiff peaks
form, about 4 minutes. Stop processor as necessary to check texture
of mixture.
FOOD PROCESSING TIPS