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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

interhawk
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.