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Place roomtemperature eggwhites ina clean, d ry bovvl. A ttach bowlandWire
Whip.Toavoidsplashing, gradually t urntodesignated s peed andwhipto the
desired stage. S eechartbelow.
SPEED
1
egg white ...... GRADUALLY to 10
2+ egg vvhites ..... GRADUALLY to 8
Whipping
Stages
With your KitchenAid ® Stand Mixer,
egg vvhites whip quickly. So, watch
closely 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
Pourcold whipping cream into a chilled bowl. Attach bowl and Wire Whip.
To avoid splashing,gradually turnto designated speed and whip to the desired
stage. See chart below.
SPEED
1/4-
3/4
cup ........... GRADUALLY to 10
(60 m1-175 ml)
1+ cup ..................GRADUALLY to 8
(235 ml +)
Whipping Stages
Watch the cream closely during
whipping.
Because your KitchenAid ®
Stand Mixer whips so quickly, there
are just a fevv seconds between
whipping stages. Look for these
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 ingredientswhen making
dessertsand sauces.
Stiff
Cream stands in stiff, sharp peaks
'when Wire Whip is removed. Use for
topping on cakes or desserts, or filling
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