Egg Whites; Whipped Cream - KitchenAid Classic Série Mode D'emploi

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+ egg whites ..... GRADUALLY to 8
Whipping Stages
With your KitchenAid
egg whites 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 fi ne 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
1 3
⁄ - ⁄ cup ........... GRADUALLY to 10
4 4
(60 ml -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 few seconds between
whipping stages. Look for these
characteristics:

EGG WHITES

SPEED Soft Peak
Tips of peaks fall over when Wire
Whip is removed.
Almost Stiff
® Stand Mixer,
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.

WHIPPED CREAM

SPEED 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 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 fi lling
for cream puffs.
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