Cuisinart SM-35 User Manual - Page 8

do in drier, cooler weather. is a chance they may carry harmful bacteria. • Place the room temperature egg whites in the clean, dry mixing bowl. Attach the clean, dry chef's whisk. Start whipping the egg whites on Speed 1 and gradually increase to If you have a recipe that calls for raw egg whites, you may wish to use powdered egg whites or "sanitize" the egg whites by doing the following: Speed 6 until foamy, and then gradually in- • Put the egg whites, 2 tablespoons of crease to Speed 12. If egg whites are beaten the granulated sugar from your recipe, 2 too rapidly in the beginning, their structure tablespoons water, and a pinch of cream will not be as stable and strong, and they will of tartar into the Cuisinart® mixing bowl not reach the volume that they should when and stir until smooth. completely beaten. Over-beaten egg whites will also separate or deflate in a meringue topping. • Put over a pan of simmering water and stir constantly with a spotlessly clean rubber spatula until the mixture registers • Timing when adding sugar to egg whites is 160°F on an instant-read thermometer important. Add sugar slowly and gradually - start checking the temperature after to the whipped egg whites once they start about a minute of stirring. to achieve soft peaks. Always add sugar in a slow, steady stream along the side of bowl while egg whites are being whipped - do not add sugar directly to the center of the bowl on top of beaten egg whites; doing this may cause them to deflate. • When whipping egg whites, they will at first appear foamy or frothy. Then they will become stiffer and start to hold their shape. Next, soft peaks will form - this is when the tips of the peaks fall when the whisk is lifted up - soft peaks are often required for mousses or soufflés. The next stage is medium to stiff peaks. This is used for • When the egg white mixture registers 160°F, dry off the bottom of the bowl and place it on the Cuisinart® stand mixer. Insert the chef's whisk. Continue as directed in your recipe. WHIPPING CREAM The difference between heavy cream and whipping cream is the butterfat content. The higher the butterfat content, the more stable the whipped cream. Heavy cream has a higher butterfat content than whipping cream does. Creams that are not ultra-pasteurized are best for whipping. recipes such as meringues - the peaks will To make whipped cream: hold their shape, mostly drooping a bit at the • Start with well-chilled cream, mixing bowl tips. These perfectly hold their shape and and chef's whisk (place bowl and whisk in are used for decorating. The final stage is freezer for at least 15 minutes before making stiff and dry. The whites will not be uniformly whipped cream). The room should not be white, but will appear speckled and they will too hot. no longer be shiny in appearance. • Whip cream on low speeds until small • Beaten egg whites should be used imme- bubbles form - this will take about 30 sec- diately after beating them. If they wait for onds. Gradually increase to Speed 12 and longer than 5 minutes, they will begin to continue beating until desired doneness, deflate and lose volume and structure. Egg being careful not to over-whip. It takes just whites beaten with sugar or cream of tartar seconds for cream to go from smooth and are more stable and will last a little longer. creamy whipped cream to whipped cream with grainy bits of butter forming. SANITIZING EGG WHITES • If you are making a sweetened, flavored Take care when adding raw egg whites to whipped cream, begin to slowly add the recipes that are not cooked or baked as there sugar and flavorings as the cream becomes 8