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Egg WhitesPlace 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
carefully to avoid overwhipping. 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 colour and glisten.
Stiff and Dry
Sharp, stiff peaks form when wire
whip is removed. Whites are speckled
and dull in appearance.
Whipped CreamPour 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
1⁄4cup (60 mL)........GRADUALLY to 10
1⁄2cup (120 mL).....GRADUALLY to 10
1 cup (235 mL)........GRADUALLY to 8
1pint (470 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 filling
for cream puffs.