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9
• The whisk is designed to whip liquids, such as egg whites and cream. Do not use the whisk for mixing thick mixtures,
such as dough, fudge, or mashed potatoes.
• Your mixer is designed to whisk a minimum of 2 large egg whites or 1 cup (237 ml) of cream. Mixer performance
is enhanced as the tip of the whisk is immersed into the liquid. If smaller quantities are needed, a hand mixer is
recommended.
Whisk Tips
EGG WHITES
Place egg whites in a clean, dry mixing bowl. Attach bowl and whisk.
To avoid splashing, gradually turn speed control to desired speed.
See chart below.
AMOUNT SETTING
2 to 4 egg whites up to 10
6 or more egg whites up to 8
Your stand mixer whips egg whites quickly. Watch carefully to avoid
overwhipping. Here is 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 whisk is removed.
Almost Stiff: Sharp peaks form when whisk is removed, but
whites are still soft.
Stiff But Not Dry: Sharp, stiff peaks form when whisk is removed.
Whites are uniform in color and glisten.
Stiff and Dry: Sharp, stiff peaks form when whisk is removed.
Whites are speckled and dull in appearance.
WHIPPED CREAM
Pour cold whipping cream into chilled bowl. Attach bowl and whisk.
To avoid splashing, gradually turn to designated speed and whip to
desired stage. See chart below.
AMOUNT SETTING
1 cup (237 ml) up to 10
1 pint (473 ml) up to 8
Your stand mixer whips cream very quickly. Watch cream closely
during whipping because there are just a few seconds between
whipping stages. Look for these characteristics:
Begins to Thicken: Cream is thick and custard-like.
Holds Its Shape: Cream forms soft peaks when whisk is removed.
Can be folded into other ingredients when making desserts and
sauces.
Stiff: Cream stands in stiff, sharp peaks when whisk is removed.
Use for topping on cakes or desserts, or filling for cream puffs.
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