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11
The whites will not be uniformly white,
but will appear speckled, and they will no
longer be shiny in appearance.
• Beaten egg whites should be used
immediately after beating them. If they
wait for longer than 5 minutes, they will
begin to deate and lose volume and
structure. Egg whites beaten with sugar
or cream of tartar are more stable and will
last a little longer.
SANITIZING EGG WHITES
Take care when adding raw egg whites to
recipes that are not cooked or baked, as
there is a chance they may carry harmful
bacteria. If you have a recipe that calls for raw
egg whites, you may wish to use powdered
egg whites or “sanitize” the egg whites by
doing the following:
• Put the egg whites, 2 tablespoons of the
granulated sugar from your recipe,
2 tablespoons water, and a pinch of
cream of tartar into the Cuisinart
®
mixing
bowl and stir until smooth.
• Put over a pan of simmering water and
stir constantly with a spotlessly clean
rubber spatula until the mixture registers
160°F (71°C) on an instant-read thermometer
– start checking the temperature after about
a minute of stirring.
• When the egg white mixture registers
160°F (71°C), dry off the bottom of the
bowl and place it on the Cuisinart
®
stand
mixer. Insert the chef’s whisk. Continue as
directed in your recipe.
WHIPPING CREAM
The difference between heavy cream and
whipping cream is the butterfat content. The
higher the butterfat content, the more stable
the whipped cream. Heavy cream has a
higher butterfat content than whipping cream
does. Creams that are not ultra-pasteurized
are best for whipping.
The yield of cream generally doubles in
volume. To make 2 cups of softly whipped
cream, put 1 cup of heavy/whipping cream
into a well-chilled mixing bowl. Add about ½
teaspoon pure vanilla or other pure avored
extract and 1 to 4 tablespoons granulated,
superne or confectioners’ sugar.
Follow the recipe task for WHIPPING CREAM
under the WHISKING program for medium-
soft peaks. Add additional time using the
manual mode, on Speed 12, if stiffer peaks
are desired.
• If you are making a sweetened, avored
whipped cream, begin to slowly add
the sugar and avorings as the cream
becomes soft and billowy in appearance.
• Sugars should be sifted before adding to
whipping cream.
• Stop whipping cream when it has
doubled in volume – it should be smooth,
creamy and thick, forming either soft (for
garnishing desserts, folding into desserts)
or stiff (for topping cakes, desserts, piping
decoratively) peaks.
• Unless stabilized, whipped cream should
be served immediately.
STABILIZED WHIPPED CREAM
Stabilized whipped cream will hold longer in
the refrigerator before using, and it can also be
used for decorating, using a pastry bag and
tip. Using gelatin or a purchased stabilizer will
prevent whipped cream from weeping.
To make stabilized whipped cream, soften
powdered gelatin by sprinkling it over water
in a measuring cup. Let stand 5 minutes to
soften. Then place the measuring cup in a
pan of simmering water and stir over low
heat until gelatin is dissolved. Let cool slightly
before adding to cream – but do not allow to
get cold.
• For 1 cup of cream, use ½ teaspoon gelatin
soaked in 1 tablespoon water.
• For 2 cups of cream, use 1 teaspoon
gelatin soaked in 2 tablespoons water.
• For 8 cups of cream, use 1 tablespoon plus
1 teaspoon gelatin soaked in 8 tablespoons
water.
Follow basic whipping instructions, adding
cooled gelatin mixture to cream all at once
after it has whipped to a slightly thickened
stage.
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