KitchenAid KP26M1X Owner's Manual

Place room temperature egg whites in clean, 

dry bowl. Attach Stainless Steel Bowl and 

Stainless Steel 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

With your KitchenAid

®

 Stand Mixer, egg 

whites whip quickly. So watch to avoid over 

whipping. This list tells you what to expect.
 Frothy

 

Large, uneven air bubbles.

Air bubbles are fine and compact; product  

is white.
 

 

Tips of peaks fall over when 

 

wire whip is removed. 

 

 

 Sharp peaks form when 

Stainless Steel 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 Stainlesss Steel Bowl and Stainless 

Steel 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

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 Stainless  

Steel Whip is removed. Can be folded  

into other ingredients when making  

desserts and sauces.
 Stiff

 

 Cream stands in stiff, sharp 

peaks when Stainless Steel 

Whip is removed. Use for 

topping on cakes or desserts, 

or filling for cream puffs.

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12/15/11   11:40 AM