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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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desfontaines
Oct. 18th, 2008 11:39 pm (UTC)
Jody and I do this every week now for a bread-replacement recipe. Temp doesn't matter. NO fats/oils at all in the egg whites. Pinch of cream of tartar, although any acid supposedly works (vinegar, lemon juice). Electric hand-held mixer for a couple of minutes. We got one at a local multipurpose store (kind of like Super Walmart's) for about $12.