KitchenAid 9709962C manual EGG Whites, Whipping Cream, Amountspeed, Amount Speed

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.

ENGLISH

AMOUNTSPEED

1egg 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.

WHIPPING CREAM

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:

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, sharp24 peaks when wire whip is removed. Use for topping on cakes or desserts, or filling for cream puffs.

24