Placeroomtemperatureeggwhitesinaclean,drybowl.Attachbowlandwire
whip.Toavoidsplashing,graduallyturntodesignatedspeedandwhiptothe
desiredstage.Seechartbelow.
m
AMOUNT SPEED Soft Peak
I egg white ... GRADUALLYto 10 Tips of DeaKsfall over wnen wire
U
2+ egg NnEes ... GRADUALLYto 8 wn!: is removeu
Almost Stiff
Whipping Stages Sharp peaks form when wire whip
_Sremoved, but whites are actually
With _our KitchenAid _ mixer, egg soft.
whites wh p quickly. So watcn
careful y _:oavoid overwn_ppmg.
This st tells tou wnat to expect.
Frothy
Large, uneven air DUDDleS
Begins to Hold Shape
Air bubbles are fine and comoact;
product is white.
Stiff But Not Dry
Sharp, stiff peaks form wnen
w_re wh D _Sremoved. Whites are
uniform in color and glisT.en
Stiff and Dry
Sharp, stiff peaks form wnen
wire wh D IS removed. Whores are
speckled and dull m _ppearance.
,: =
Pour cold whipping cream into a chilled bowl. Attach bowl and wire whip. To
avoid splashing, gradually turn to designated speed and whip to the desired
stage. See chart below.
AMOUNT SPEED Begins t0 ThiCken
1/4 !S th!@ and Custa!d:ll<e
(60 ml : 175 m!) Ho!ds Its Shape
1 + cup ::.::::{:GRADUALLY to B Cream forms soft peaks when wire
(235 rnl +) whip is removed. Can be folded
: .... : p- : ¢: mto otheE ingredients when making
Whipping Stages desserts and sauces•
Watch the cream closely during stiff
whipping. Becauseyour KitchenAid ® (:ream stands in stiff, sharp peals
mixer whips so quick!y, there are just when wire whip is removed, Use
a few seconds between whipping for topping ou cakes or desserts, Or
stages, Lookfor these characteristics; fi!ling for cream puffs,
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