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Egg Whites
Placeroom 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. Seechart below.
Whipped Cream
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. Seechart below.
AMOUNT SPEED AMOUNT SPEED
1 egg white ............. GRADUALLYto 10
2-4 egg whites ............. GRADUALLYto 8
6 or more
egg whites ............. GRADUALLYto 8
Whipping Stages
With your KitchenAid _'mixer, egg whites
whip quickly. So, watch carefully to avoid
over whipping. 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.
_Acup ......................... GRADUALLYto 10
_x_cup ......................... GRADUALLYto 10
1 cup ........................... GRADUALLYto 8
1 pint ........................... GRADUALLYto 8
Whipping Stages
Watch cream closely during whipping.
Becauseyour KitchenAid _'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 filling for
cream puffs.
* Soldseparatelyfor model K4SS,
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