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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

mdf356
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.
ceallachdon
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