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_ _ S. %
Placeroom temperature egg whites in a clean, dry bowl. Attach bowl and
wire whip. Toavoid splashing, gradually turn to designated speed and whip
to the desired stage. Seechart below.
m
AMOUNT SPEED Soft Peak
1 egg white ... GRADUALLYto 10 Tips of peaks fall over wnen wire
U
2+ egg whites ... GRADUALLYto 8 wnJp is removed.
Almost Stiff
Whipping Stages Sharp peaks form when wire
¢¢ho is removed, uut whites are
With your K tchenAid _ mixer, egg actually soft.
whites whip quickly. So, watch
careful y to avoid overwnlppmg. Stiff But Not Dry
This list tells you wnat to expect. Sh_rp, stiff peaks form wnen
Frothy
Large, uneven air bubbles
Begins to Hold Shape
Air bubbes are fine and compact:
product is white.
w_re wn D IS removed. Whites
_re uniform in color and g isten.
Stiff and Dry
Sharp, stiff peaks form wnen
wire wn_u IS removed. Whites
are speckled and dull Ir
a 9oearance
Pour cold whipping cream into a chilled bowl. Attach bowl and wire whip.
Toavoid splashing, gradually turn to designated speed and whip to the
desired stage. Seechart below.
AMOUNT SPEED Begins t0 TNCken
3 Cream isthick and custard-like.
/4 -Y4cup..:LLIGRADUALLYto !0
(60 ml _!y5 ml) Flolds Its Shape
1 ÷ cup i.:..:i,: GRADUALLYto 8 Cream forms soft peakswhen
(235 rnl +) wire whip is removed. Can be
folded into other ingredients
Whipping Stages when making dessertsand sauces.
watch the cream €losely during Stiff
whipping. Because your KitchenAid_ Cream stands in stiff, sharp peaks
mixer whips Soquickly, there arejust when wire whip is removed. Use
a few seconds between whipping for topping on cakes Or desserts,
stages. Look for these Characteristics: or filling for cream puffs.
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