The Whisk – Stiff Peaks With Egg Whites And Whipping Cream In About 60 Seconds

The Whisk – Stiff Peaks With Egg Whites And Whipping Cream In About 60 Seconds

IMG_9268

Making stiffened egg whites and whipped cream is easy using a whisk. I beat 2 egg whites to have stiff peaks in about 1 minute. I was able to beat about 3/4 cup of whipping cream to make whipped cream in about 1 minute. This was exciting.

Note: 1) rapidly move the whisk back-and-forth (to-and-fro) (side-to-side), 2) Jacques Pépin used soft peaks in one of his chocolate soufflés (maybe since stiff peaks only remain smooth in the bowl if something similar to sugar is added to the egg whites; egg whites without sugar that make stiff peaks may break apart in the mixing bowl; maybe the albumen changes without adding more air to the egg whites)

Egg Whites With Stiff Peaks

IMG_9226IMG_9251IMG_9268IMG_9293IMG_9321

Whipped Cream (A Little Too Stiff)

IMG_9331IMG_9347IMG_9353IMG_9365IMG_9371

 

Advertisements

2 thoughts on “The Whisk – Stiff Peaks With Egg Whites And Whipping Cream In About 60 Seconds

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s