HOW to Whip Cream

•Beat at the highest speed (Whip #5) until egg whites are the desired consistency.

•Beating time varies with the freshness of eggs.

NOTE: For best results when beating egg whites, do not use an aluminum or plastic bowl. Use a stainless steel, copper, or glass bowl.

•Chill the cream, Beaters, and bowl.

•Start with the lowest setting (to minimize splatter) as the cream begins to thicken, gradually increase to WHIP (Setting #5).

•Whipping time varies with fat content, age, and temperature of cream.

NOTE: The Spatula Attachment is NOT recom- mended for use when whipping cream as volume may be reduced.