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stiff peaks

Does anyone know how to beat the egg whites to stiff peaks
and
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

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Comments

ceallachdon
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.