Whipped Cream - KitchenAid 4-C Recipes & Instructions

KITCHENAID SPECIALTIES
• Whipped Cream
• Egg Whites
• Mayonnaise
• Mashed Potatoes
WHIPPED CREAM
It is advisable to use whipping cream at
least one day old. If cream is too fresh, it
will not whip well. Chill both cream and
Bowl.
Pour cream into Bowl. Attach Bowl and
Whip. Gradually turn to Speed designated
for amount to be whipped, and whip to de-
sired stage (see chart below). Note: for 1 pint
of cream, start the whipping on Speed 4 un-
til cream starts to thicken, then increase to
Speed 6 and whip to desired stage.
SPEED CHART
Amount
Speed
1 pint
4, then gradually to 6
1 cup
gradually to 6
½ cup
grauallf'tb
¼ cup
gradually to 10
WHIPPING STAGES
Cream Begins To Thicken: Cream i a thick,
custard-like consistency. At this stage, it is
used in making refrigerator iccream.
Holds Its Shape: Whip leaves marksvhen
removed from the cream; cream forrps sçft
peaks. At this stage, its used to foN,Jo
other ingredients in making of desserts and
sauces.
Stiff: Cream stands in sharp. stiff peaks and
holds its shape. At this stage. it is used as a
topping on cake or desserts, or as a filling for
cream puffs or eclairs.
Cream varies in whipping time. Since it is
just a matter of secondThpt minutes be-
tween whipping stages, "tch the cream
while it is whipping. DO NOT OVERWHIP.
EGGWH
Place egg whites in freshl7c1eaned and
dried Bowl. Attach Bowl and Whip. Gradu-
ally turn to Speed 8, and whip to the desired
point (see Whipping Stages). A single egg
white is whipped on Speed 10, while a
larger quantity of egg whites, such as for
Angel Food Cake, is whipped on Speed 6.
Until you are familiar with the machine, it is
advisable to use slightly slower Speeds.
Whip on Speed 6 until whited Begin To
Hold their Shape, then turn to Speed 4, and
continue whipping to the desired stage; Soft
Peak, Stiff, etc.
Add salt, cream of tartar or flavoring, as in
Meringue or Angel Food Cake, immediately
after the whites have been whipped to the
Frothy stage. Or put in the Bowl with the
whites in the beginning. When sugar is to be
added, as in Meringue, it may be added on
Speed 4 when Soft Peaks begin to form.
WHIPPING STAGES
Frothy: Large air bubbles of uneven size are
apparent.
Begin To Hold Shape: Air bubbles are fine
and close together, and whole product
seems whiter. The Whip leaves marks when
. removed from the whites.
Soft Peak: Whites will stand in peks, but
are so soft the tips will bend over.
Almost Stiff: This stage may be rather diffi-
cult to identify at first but it is readily des-
cernable with a little practice. After whites
have passed Soft Peak, they will begin to
stanaLin sharply pointed peaks, but will still
be clWte soft. This is the stage cook books
,usually des%ribe as "stiff but whites will
flow from bowl when bowl is tipped."
Stiff BuøNot Dry: Whites stand in stiff,
sIp1y pointed peaks, but are still a uni-
form white color and glisten.
tiff And Dry: Whites stand in stiff, sharp
peaks; product will be speckled with white
spots and have a dull appearance.
Stop machine and lift Whip, or dip out a
small spoonful of whites, to observe stages.
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