Ever wonder how bakeries make beautiful cakes that are moist, fluffy and melt-in-your-mouth good? The secret is in beating those egg whites long and hard enough so they can form perfect stiff peaks.
Your trusty stand mixer is the key component for accomplishing this baking technique. Otherwise, we hope you’ve been doing your bicep curls at the gym because you will need to beat the egg whites for about 5 minutes!
Use your baking skills to prepare homemade whipped cream or take your newly acquired prowess a step further and craft a delectable Italian cream cake. Either way, you’ll feel like a champ in the kitchen!
How to Make Stiff Peaks Instructions
- 6 egg whites, room temperature
- 3/4 tsp cream of tartar
- To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Mix on medium speed for 1 minute until they start to foam.
- Add cream of tartar and turn the speed to high. The cream of tartar will help prevent over-beating. When the whisk begins to leave ridges in the whites, check to see if the whites are stiff.
- Remove the whisk and hold inverted. If the peak holds its shape and continues to point upward, you are done. If it bends back to the floor, return the whisk to the mixer and whisk for another 30 seconds or so.
For the fluffiest stiff peaks, let your egg whites reach room temperature first.