Egg Whites; Whipped Cream - KitchenAid Artisan Series Owner's Manual

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Place room temperature
egg whites i naclean, dry bowl. Attach b owl and wire
whip. To avoid s plashing,
gradually
turn todesignated
speed and whip tothe
desired stage. See c hart below.
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
_S removed, 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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