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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

majcher
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!