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Egg Whites
Place room temperature egg whites in
clean, dr}/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 .......GRADUALLYto 10
2-4 egg whites ........GRADUALLYto 8
6 or more
egg whites ........GRADUALLYto 8
Whipping Stages
With }/our 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 soR.
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.
Whipped Cream
Pour cold whipping cream into chilled
bowl. Attach bowl and wire whip. To
avoid splashing, graduall}/turn to
designated speed and whip to desired
stage. See cbart below.
AMOUNT SPEED
}/_cup (50 mL)........GRADUALLYto 10
}/_cup (125 mL) .....GRADUALLYto 10
1 cup (250 mL)........ GRADUALLYto 8
1 pint (500 mL).......GRADUALLYto 8
Whipping Stages
Watch cream closely during
whipping. Because }!our 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 custardqike.
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,
13
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