Egg Whites; Whipped Cream - KitchenAid 5KSM150PSABU0 Instructions Manual

Egg Whites
Placeroom 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. Seechart below.
AMOUNT SPEED
1 egg white ....... GRADUALLYto 10
2-4 egg whites ........ GRADUALLYto 8
6 or more
egg whites ........ GRADUALLYto 8
Whipping Stages
With your KitchenAid _ Stand Mixer,
egg whites whip quickly. So, watch
carefully to avoid overwhipping. 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.
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
59 ml (_Zcup) ........ GRADUALLYto 10
118 ml (_Zcup) ...... GRADUALLYto 10
236 ml (1 cup) ........ GRADUALLYto 8
472 ml (1 pint ) ....... GRADUALLYto 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 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.
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