Egg Whites; Whipped Cream - KitchenAid KSM150PS - Artisan Series Mixer User Manual

Place room temperature egg whites in a clean, dry bowl. Attach bowl and wire
whip. To avoid splashing, gradually turn to designated speed and whip to the
desired stage. See chart below.
AMOUNT
1 egg white ...GRADUALLY to 10
2-4 egg whites...GRADUALLY to 8
6+ egg whites...GRADUALLY to 8
Whipping Stages
With your KitchenAid
whites whip quickly. So, watch
carefully 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.
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
⁄ cup ............GRADUALLY to 10
1
4
⁄ cup ............GRADUALLY to 10
1
2
1 cup ............GRADUALLY to 8
1 pint ............GRADUALLY to 8
Whipping Stages
Watch the cream closely during
whipping. Because your
KitchenAid mixer whips so
®
quickly, there are just a few
seconds between whipping stages.
Look for these characteristics:

EGG WHITES

SPEED
® mixer, egg

WHIPPED CREAM

Begins to Thicken
SPEED
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.
16 16
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.