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stiff peaks

Does anyone know how to beat the egg whites to stiff peaks
beat heavy cream to stiff peaks?

I've made Tiramisu multiple times, and it's always delicious. But sometimes I find the cream too runny.

Thanks in advance



( 14 comments — Leave a comment )
Oct. 17th, 2008 01:12 am (UTC)
Adding a pinch of salt to the egg whites, or sugar to the cream helps get stiffer peaks. It's hard to get stiff peaks in cream as it will try to turn into butter if you whip it too long.
Oct. 17th, 2008 01:21 am (UTC)
It takes forever at a fairly brisk pace. Get an electric beater. They're cheap.
Oct. 17th, 2008 01:26 am (UTC)
Salt and sugar and things may help the structure a little, or cream or tartar, but mostly it requires a *LOT* of whipping.

For eggs, any yolk whatsoever will kill it, so separate carefully.
Oct. 17th, 2008 02:05 am (UTC)
Ooh, yeah any grease will affect egg whites whipping, and use a metal or glass NOT plastic container
Oct. 17th, 2008 06:14 am (UTC)
For eggs, you simply need to avoid ANY grease whatsoever on the instruments you use, this includes even the sligthest trace of yolk. If you do that and beat it enough (an electric thingie helps) it should be very easy to get it stiff enough that turning the bowl around won't cause it to fall out.

Heavy cream is trickier. It helps if its cold, as in coming directly from the fridge, there's also stuff you can mix with it that doesn't affect the taste and is fully natural, but helps make it stiffer. The stuff is uncommon in norway, but common in germany. I always wondered if that's related to cream commonly being sold at 33% fat in Norway whereas 28% is more common in Germany.
Oct. 17th, 2008 06:23 am (UTC)
Get one of those electric handheld blender thingies. I tried whipping egg whites by hand like that for a long time, to make merengues and tiramisu and stuff, and it always came out runny. Went and spent $20-$30 on a cheap one of those, and after 30 seconds, it's like, oh, *that's* what it's supposed to look like. Peaks!
Oct. 17th, 2008 09:00 am (UTC)
One easy way to tell when you're done, if you're using an electric mixer, check to see if the cream/whites drip down off the beaters back into the bowl. You have stiff peaks once the cream/white hangs in place on the beaters.
Oct. 17th, 2008 11:52 am (UTC)
In addition to what's been said about grease and electric mixers and stuff, make sure that the eggs are at room temperature. You should buy free range eggs that have not been washed (if you can get them) and never refrigerate them.
Oct. 17th, 2008 12:45 pm (UTC)
A sprinkling of fairy dust, or a drop of raven's blood, will help the peaks to form. The egg whites should be beaten by the light of the full moon, when Jupiter is in the 12th house. For best results, perform the Rite surrounded by ten Christian virgins adorned in robes of the finest linen.
Oct. 17th, 2008 06:11 pm (UTC)
seriously right? i wasn't expecting so many answers :)
Oct. 17th, 2008 06:56 pm (UTC)
Just to be different
I thought tiramisu was made with mascarpone cheese, not whipped cream and/or egg whites. (Unless ladyfingers call for egg whites?)

Oh, the full-moon, blood-of-virgins advice is right on.
Oct. 17th, 2008 10:21 pm (UTC)
Re: Just to be different
it's made with all three in my delicious recipe :)
Oct. 21st, 2008 10:10 am (UTC)
Re: Just to be different
Where'd you find the virgins ?
Oct. 18th, 2008 11:39 pm (UTC)
Jody and I do this every week now for a bread-replacement recipe. Temp doesn't matter. NO fats/oils at all in the egg whites. Pinch of cream of tartar, although any acid supposedly works (vinegar, lemon juice). Electric hand-held mixer for a couple of minutes. We got one at a local multipurpose store (kind of like Super Walmart's) for about $12.
( 14 comments — Leave a comment )


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