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!
 |
| Illustration by Claudia Pearson from Every Day with Rachael Ray Blog |
Mmm...tasty!
No comments:
Post a Comment