Fit the electric mixer
with a whip attachment and beat the mixture on low speed to evenly distribute the egg whites.
To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor
with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form.
Put the ice water, egg white, and non-fat dry milk in the bowl of a stand mixer fitted
with the whip attachment.
Using a stand mixer fitted
with the whip attachment, whisk the mousse until it holds soft peaks.
In the bowl of a stand mixer fitted
with the whip attachment, combine the heavy cream, ricotta, honey, and vanilla.
In the clean bowl of a stand mixer fitted
with the whip attachment, whip the egg whites with the cream of tartar until they hold soft peaks.
Make the whipped cream: In the clean bowl of a stand mixer fitted
with the whip attachment, combine the chestnut cream and mascarpone, and mash the mascarpone smooth.
The cake batter went well; I don't have a lot of experience whipping egg whites, but I didn't have any problems using my hand mixer
with the whip attachment.
With a whip attachment, whip the cream until slightly firm peaks.
(You can also do this using an electric mixer
with a whip attachment.)
Using a stand mixer fitted
with the whip attachment (or a handheld mixer), beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy.
Fit your mixer
with the whip attachment.
Transfer to your clean stand mixer bowl fitted
with the whip attachment and whip the egg whites and medium then gradual to high speed until you have stiff peaks.
In a mixer bowl
with whipping attachment, whip eggs, sugar and salt at high speed until mixture is fluffy, light and airy.
In a bowl of mixer
with a whipping attachment, whip eggs, sugar, salt and vanilla at high speed for 5 - 6 minutes until you get a very airy and bright cream.
Chocolate cream: in a mixer bowl
with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.
In a clean mixer bowl
with a whipping attachment, whip egg whites and salt until pale foam begins to form.
Peanut butter cream: in a mixer bowl
with a whipping attachment place mascarpone, powdered sugar and peanut butter, and whip at medium speed until the mascarpone softens slightly.
In a bowl of mixer
with whipping attachment whip egg whites and salt until pale foam begins to form.
Cream: in a mixer bowl
with a whipping attachment whip cream and powdered sugar until you get a firm and stable whipped cream.
Transfer the meringue mixture into a mixer bowl
with a whipping attachment and whip at high speed for 8 - 10 minutes until the sides of the bowl are cold and a very solid and shiny meringue is created.
Not exact matches
In the bowl of your stand mixer fitted
with the whisk
attachment or a large bowl
with a handheld mixer, place the heavy
whipping cream.
While waiting for the sugar cookie to cool, prepare the cream cheese frosting by
whipping together cream cheese and butter until pale and fluffy using an electric stand mixer fitted
with the paddle
attachment.
In a bowl of mixer
with a
whipping -
attachment put cream, powdered sugar, stabilizer and vanilla and
whip at high speed until you get a very stable
whipped cream.
Working
with a stand mixer fitted
with the whisk
attachment or
with a hand mixer in a large bowl,
whip 2 cups of the cream until it holds medium peaks.
In the bowl of a stand mixer fitted
with the whisk
attachment, beat the heavy
whipping cream, powdered sugar, bourbon and vanilla on medium - high speed until soft peaks form.
You can actually do it
with a handheld mixer that has the two
whip attachments.
Using a standing mixer fitted
with the paddle
attachment,
whip the butter until it turns a pale yellow, about 3 minutes.
Take off of stove, and place bowl back on electric mixer fitted
with whisk
attachment, begin to
whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature).
Place mascarpone in the bowl of a stand mixer fitted
with a whisk
attachment and
whip on medium speed until smooth, about 1 minute.
In a bowl of a stand mixer fitted
with the whisk
attachment, place the chilled heavy cream,
whip on low for a few seconds, and then raise to medium.
I put some in the freezer for about 5 minutes and then
whipped it using a hand blender
with a whisk
attachment.
When you are ready to fill the pie, beat the
whipping cream in a stand mixer fitted
with the whisk
attachment.
Grapefruit cream: in a bowl of a mixer
with a
whipping -
attachment put eggs and sugar and
whip for 3 - 4 minutes on high speed until the mixture is light and airy.
Mix
with an electric mixer on high speed
with a wire whisk
attachment for 3 - 7 minutes or until
whipped into a light, airy consistency.
Using a stand mixer fitted
with the whisk
attachment or in a large bowl
with a hand mixer,
whip the egg whites until they hold firm peaks but are still glossy.
Remove mixing bowl from pot and,
with the whisk
attachment of mixer,
whip the mixture until the meringue is thick and glossy, and the bottom of the bowl feels at room temperature to the touch (this will take around 10 minutes).
Whip the cream in your electric mixer,
with the whisk
attachment, until soft peaks form.
Using a paddle
attachment, mix on high speed
with an electric mixer until the mixture is the consistency of
whipped cream.
Fitted
with the whisk
attachment,
whip the egg white mixture on high until stiff peaks, about 8 minutes.
With an electric mixer on medium speed,
whip the egg white + sugar mixture for about 5 minutes (using the whisk
attachment).
whipped frosting: Place the solid coconut cream in a cold metal bowl and beat
with your whisk
attachment [hand mixer or stand mixer work] working up to high speed until semi-stiff peaks form, ~ 2 - 4 minutes.
Whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted
with the whisk
attachment on high speed until frothy.
In a bowl of an electric mixer
with a paddle
attachment put butter, peanut butter, sugar, maple, salt and vanilla and
whip at high speed until the mixture is creamy.
I used a simple
whipped cream (
whip heavy cream in a stand mixer
with the whisk
attachment until stiff peaks form).
In the bowl of a stand mixer
with the whisk
attachment,
whip the egg whites and cream of tartar on speed until they become frothy.
In the bowl of a stand mixer
with the whisk
attachment whip the cold
whipping cream on low speed until frothy, about 1 minute.
In the bowl of a stand mixer fitted
with the whisk
attachment, or in a large bowl
with a hand mixer,
whip the heavy
whipping cream on medium - high speed until soft peaks form.
Add
whipping cream and sugar to mixing bowl,
whip with whisk
attachment until
whipped cream forms.
In clean bowl of stand mixer fitted
with whisk
attachment,
whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.