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15
Egg Whites
Place room temperature egg whites
in clean, dry 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 .....GRADUALLY to 10
2-4 egg whites......GRADUALLY to 8
6 or more
egg whites......GRADUALLY to 8
Whipping Stages
With your KitchenAid
®
stand mixer,
egg whites whip quickly. So, watch
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
soft.
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, gradually
turn to designated speed and whip
to desired stage. See chart below.
AMOUNT SPEED
1
⁄4 cup (50 mL) .....GRADUALLY to 10
1
⁄2 cup (125 mL) ...GRADUALLY to 10
1 cup (250 mL) .....GRADUALLY to 8
1 pint (500 mL).....GRADUALLY to 8
Whipping Stages
Watch cream closely during
whipping. Because your
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 custard-like.
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.
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