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Place room temperature egg whites in
clean, dry bowl. Attach bowl and wire
whip. To avoid splashing, gradually turn
to designated speed and whip to desired
stage. See chart below.
AMOUNT SPEED
1 egg white........GRADUALLY to 10
2-4 egg whites.......GRADUALLY to 8
6 or more
egg whites.......GRADUALLY to 8
Whipping Stages
With your KitchenAid
®
Stand Mixer, egg
whites whip quickly. So watch to avoid
overwhipping. This list tells you what to
expect.
Frothy
Large, uneven air bubbles.
Begins to Hold Shape
Air bubbles are 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
Pour cold whipping cream into chilled
bowl. Attach bowl and wire whip.
To avoid splashing, gradually turn to
designated speed and whip to desired
stage. See chart below.
AMOUNT SPEED
1/4 cup (50 mL) .....GRADUALLY to 10
1/2 cup (125 mL) ...GRADUALLY to 10
1 cup (250 mL) ......GRADUALLY to 8
1 pint (500 mL) .....GRADUALLY to 8
Whipping Stages
Watch 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 lling for cream puffs.
Mixing Tips
Egg Whites
Whipped Cream
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