Bedienungsanleitung Cuisinart SMD-50 Series (Seite 11 von 92) (Englisch)

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The whites will not be uniformly white,

but will appear speckled, and they will no

longer be shiny in appearance.

• Beaten egg whites should be used

immediately after beating them. If they

wait for longer than 5 minutes, they will

begin to deate and lose volume and

structure. Egg whites beaten with sugar

or cream of tartar are more stable and will

last a little longer.

SANITIZING EGG WHITES

Take care when adding raw egg whites to

recipes that are not cooked or baked, as

there is a chance they may carry harmful

bacteria. If you have a recipe that calls for raw

egg whites, you may wish to use powdered

egg whites or “sanitize” the egg whites by

doing the following:

• Put the egg whites, 2 tablespoons of the

granulated sugar from your recipe,

2 tablespoons water, and a pinch of

cream of tartar into the Cuisinart® mixing

bowl and stir until smooth.

• Put over a pan of simmering water and

stir constantly with a spotlessly clean

rubber spatula until the mixture registers

160°F (71°C) on an instant-read thermometer

– start checking the temperature after about

a minute of stirring.

• When the egg white mixture registers

160°F (71°C), dry off the bottom of the

bowl and place it on the Cuisinart® stand

mixer. Insert the chef’s whisk. Continue as

directed in your recipe.

WHIPPING CREAM

The difference between heavy cream and

whipping cream is the butterfat content. The

higher the butterfat content, the more stable

the whipped cream. Heavy cream has a

higher butterfat content than whipping cream

does. Creams that are not ultra-pasteurized

are best for whipping.

The yield of cream generally doubles in

volume. To make 2 cups of softly whipped

cream, put 1 cup of heavy/whipping cream

into a well-chilled mixing bowl. Add about ½

teaspoon pure vanilla or other pure avored

extract and 1 to 4 tablespoons granulated,

superne or confectioners’ sugar.

Follow the recipe task for WHIPPING CREAM

under the WHISKING program for medium-

soft peaks. Add additional time using the

manual mode, on Speed 12, if stiffer peaks

are desired.

• If you are making a sweetened, avored

whipped cream, begin to slowly add

the sugar and avorings as the cream

becomes soft and billowy in appearance.

• Sugars should be sifted before adding to

whipping cream.

• Stop whipping cream when it has

doubled in volume – it should be smooth,

creamy and thick, forming either soft (for

garnishing desserts, folding into desserts)

or stiff (for topping cakes, desserts, piping

decoratively) peaks.

• Unless stabilized, whipped cream should

be served immediately.

STABILIZED WHIPPED CREAM

Stabilized whipped cream will hold longer in

the refrigerator before using, and it can also be

used for decorating, using a pastry bag and

tip. Using gelatin or a purchased stabilizer will

prevent whipped cream from weeping.

To make stabilized whipped cream, soften

powdered gelatin by sprinkling it over water

in a measuring cup. Let stand 5 minutes to

soften. Then place the measuring cup in a

pan of simmering water and stir over low

heat until gelatin is dissolved. Let cool slightly

before adding to cream – but do not allow to

get cold.

• For 1 cup of cream, use ½ teaspoon gelatin

soaked in 1 tablespoon water.

• For 2 cups of cream, use 1 teaspoon

gelatin soaked in 2 tablespoons water.

• For 8 cups of cream, use 1 tablespoon plus

1 teaspoon gelatin soaked in 8 tablespoons

water.

Follow basic whipping instructions, adding

cooled gelatin mixture to cream all at once

after it has whipped to a slightly thickened

stage.

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