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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



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