KitchenAid RRK90WH User Guide - Page 10

TIPS FOR GREAT RESULTS WHIPPING TIPS FOR 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. Soft Peak Tips of peaks fall over when wire whip is removed. AMOUNT SPEED 1 egg white GRADUALLY to 10 2-4 egg whites GRADUALLY to 8 6 or more egg whites....... GRADUALLY to 8 Almost Stiff Sharp peaks form when Wire Whip is removed, but whites are actually soft. Whipping Stages With your KitchenAid® Stand Mixer, egg whites whip quickly. So watch to avoid over whipping. This list tells you what to expect. Frothy Large, uneven air bubbles. 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. Begins to Hold Shape Air bubbles are fine and compact; product is white. WHIPPING TIPS FOR 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 (50 mL GRADUALLY to 10 1/2 cup (125 mL GRADUALLY to 10 1 cup (250 mL GRADUALLY to 8 1 pint (500 mL GRADUALLY to 8 Whipping Stages Watch 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: Begins to Thicken Cream is thick and custard-like. Holds its Shape Cream forms soft peaks when Stainless Steel 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. 10 | TIPS FOR GREAT RESULTS