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06 May 2014

Peak Perfection

Your recipe calls for beating whipped cream or egg whites to soft or stiff peaks...but how do you know the difference?  Easy - just lift up the beaters.

Soft peaks will be thick but still droopy - perfect for whipped cream.
Stiff peaks will stick straight up from the beaters without drooping - usually what you're looking for when making meringues.

Here's a visual, too!

Technique-Whipping Soft and Stiff Peaks
Illustration by Claudia Pearson
from Every Day with Rachael Ray Blog


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