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10
FOR WHISK ATTACHMENT
• Do not immerse whisk attachment gearbox in water or any other liquids.
• Use the whisk attachment for whipping heavy cream or egg whites.
• When whipping egg whites, use a very clean metal or glass bowl,
never plastic. Plastic can contain hidden oils and fats that can ruin the
delicate egg white foam. To help stabilize the egg whites, add
1
/
8
teaspoon of cream of tartar per egg white prior to whipping them.
(If using a copper bowl, omit the cream of tartar.) Whip the egg whites
until desired peaks form.
• Whipping the egg whites too long causes them to dry out and become
less stable.
• When adding sugar to whipping egg whites to make a meringue, add it
slowly, when soft peaks just begin to form, and then continue whipping
to form desired peaks.
• When whipping heavy cream, if possible and time allows, use a chilled
bowl and chill the whisk attachment. The best-shaped bowl for
whipping cream is one that is deep with a rounded bottom to minimize
any splatter.
• The cream should come out of the refrigerator just before whipping.
Whipped cream may be used at either soft or firm peaks, depending
on preference. It may be flavored as desired. For best results, whip
cream just before using.
• It may also be used for any task that you would normally whisk by
hand, like crêpe batters or eggs for omelets.
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