Place room temperature egg whites in a clean, dry bowl. Attach 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+ egg whites .....GRADUALLY to 8
Whipping Stages
With your KitchenAid® Stand Mixer, egg whites whip quickly. So, watch closely to avoid overwhipping. This list tells you what to expect.
Frothy
Large, uneven air bubbles.
Begins to Hold Shape
Air bubbles are fi 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 a chilled bowl. Attach bowl and Wire Whip. To avoid splashing, gradually turn to designated speed and whip to the desired stage. See chart below.
AMOUNT | SPEED |
1⁄4 - 3⁄4 cup ........... | GRADUALLY to 10 |
(60 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
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 fi lling for cream puffs.
17