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Whisk Tips
• The whisk is designed to whip liquids, such as egg whites and cream. Do not use the whisk for mixing thick mixtures,
such as dough, fudge, or mashed potatoes.
• Your mixer is designed to whisk a minimum of 2 large egg whites or 1 cup (237 ml) of cream. Mixer performance
is enhanced as the tip of the whisk is immersed into the liquid. If smaller quantities are needed, a hand mixer is
recommended.
EGG WHITES
Place egg whites in a clean, dry mixing bowl. Attach bowl and whisk.
To avoid splashing, gradually turn speed control to desired speed.
See chart below.
AMOUNT
2 to 4 egg whites
6 or more egg whites
Your stand mixer whips egg whites quickly. Watch carefully to avoid
overwhipping. Here is 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 whisk is removed.
Almost Stiff: Sharp peaks form when whisk is removed, but
whites are still soft.
Stiff But Not Dry: Sharp, stiff peaks form when whisk is removed.
Whites are uniform in color and glisten.
Stiff and Dry: Sharp, stiff peaks form when whisk is removed.
Whites are speckled and dull in appearance.
SETTING
up to 10
up to 8
WHIPPED CREAM
Pour cold whipping cream into chilled bowl. Attach bowl and whisk.
To avoid splashing, gradually turn to designated speed and whip to
desired stage. See chart below.
AMOUNT
1 cup (237 ml)
1 pint (473 ml)
Your stand mixer whips cream very quickly. Watch cream closely
during whipping because 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 whisk is removed.
Can be folded into other ingredients when making desserts and
sauces.
Stiff: Cream stands in stiff, sharp peaks when whisk is removed.
Use for topping on cakes or desserts, or filling for cream puffs.
SETTING
up to 10
up to 8
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