KitchenAid K4SSWH Use & Care Guide - Page 15

Egg Whites Place room temperature egg whites in clean, dry bowl. Attach bowl and Wire Whip*. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT SPEED 1 egg white GRADUALLY to 10 2-4 egg whites GRADUALLY to 8 6 or more egg whites GRADUALLY to 8 Whipped Cream Pour cold whipping cream into chilled bowl. Attach bowl and Wire Whip*. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT SPEED 1/4 cup GRADUALLY to 10 1/2 cup GRADUALLY to 10 1 cup GRADUALLY to 8 1 pint GRADUALLY to 8 Whipping Stages With your KitchenAid® mixer, egg whites whip quickly. So, watch closely to avoid over whipping. 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. 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. Whipping Stages Watch cream closely during whipping. Because your KitchenAid® mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics: 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 filling for cream puffs. *Sold separately for model K4SS. 13