Beating Egg Whites To Soft Peaks

Decorating By puzzlegut Updated 22 Mar 2008 , 12:51pm by HerBoudoir

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puzzlegut Posted 21 Mar 2008 , 9:10pm
post #1 of 5

I plan on making the following recipe:

http://homecooking.about.com/od/cakerecipes/r/blc13.htm

Could someone tell me at what speed on the Kitchen Aid mixer to beat the egg whites and for how long? The last time I tried beating the egg whites, the top of them was foamy but the bottom of the bowl was still liquidy.

4 replies
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puzzlegut Posted 22 Mar 2008 , 3:39am
post #2 of 5

Any help? I'm going to do the cake tomorrow.

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KoryAK Posted 22 Mar 2008 , 4:02am
post #3 of 5

all the way high, but I can't tell you a time. just till soft peaks, darlin'.

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banba Posted 22 Mar 2008 , 10:38am
post #4 of 5

Egg whites are properly beaten when you can turn the bowl upside down and the don't fall out, works everytime and it's a simple way of testing if you are unsure HTH.

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HerBoudoir Posted 22 Mar 2008 , 12:51pm
post #5 of 5

You also want to make sure that the bowl and beaters are perfectly clean and there is no yolk whatsoever in the whites.

Any grease or fat will prevent the egg whites from whipping up, and they'll end up like what you described.

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