Egg Whites; Whipped Cream - KitchenAid 5KSM150PS Instructions Manual

Place room temperature egg w hites in
clean, dry bow l. Attach bow l and w ire
w hip. T o avoid splashing, gradually turn
to designated speed and w hip to desired
stage. See chart below.
AM OUNT
1 egg w hite ............. GRADUALLY to 10
2-4 egg w hites ............. GRADUALLY to 8
6 or more
egg w hites ............. GRADUALLY to 8
Whipping Stages
With your KitchenAid
w hites w hip quickly. So, w atch carefully
to avoid overw hipping. This list tells you
w hat to expect.
Frothy
Large, uneven air bubbles.
Pour cold w hipping cream into chilled bow l.
Attach bow l and w ire w hip. To avoid
splashing, gradually turn to designated
speed and w hip to desired stage. See
chart below.
AM OUNT
1
59 ml ( ⁄ cup) .............. GRADUALLY to 10
4
1
118 ml ( ⁄ cup) ............ GRADUALLY to 10
2
236 ml (1 cup) .............. GRADUALLY to 8
472 ml (1 pint ) ............. GRADUALLY to 8
Whipping Stages
Watch cream closely during w hipping.
Because your KitchenAid
w hips so quickly, there are just a few
seconds betw een w hipping stages. Look
for these characteristics:

Egg Whites

SPEED
® Stand M ixer, egg

Whipped Cream

SPEED
® Stand M ixer
Begins to Hold Shape
Air bubbles are fine and compact; product
is w hite.
Soft Peak
Tips of peaks fall over w hen w ire w hip is
removed.
Almost Stiff
Sharp peaks form w hen w ire w hip is
removed, but w hites are actually soft.
Stiff but not Dry
Sharp, stiff peaks form w hen w ire w hip is
removed. Whites are uniform in color and
glisten.
Stiff and Dry
Sharp, stiff peaks form w hen w ire w hip is
removed. Whites are speckled and dull in
appearance.
Begins to Thicken
Cream is thick and custard-like.
Holds its Shape
Cream forms soft peaks w hen w ire w hip
is removed. Can be folded into other
ingredients w hen making desserts and
sauces.
Stiff
Cream stands in stiff, sharp peaks w hen
w ire w hip is removed. Use for topping
on cakes or desserts, or filling for cream
puffs.
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