KitchenAid KSM7586PFP User Manual

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.

AMOUNT 

SPEED 

1 

egg white........GRADUALLY to 10

2-4  egg whites.......GRADUALLY to 8

6   or more 

 

egg whites.......GRADUALLY to 8

Whipping Stages 

With your KitchenAid

®

 Stand Mixer, egg 

whites whip quickly. So watch 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

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 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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8/22/12   12:37 PM