CAN I WHIP EGG WHITES BY HAND??

[laughsandlaughs]

I want to make a recipe that calls for both egg whites whipped to stiff peaks and whipped cream and I don't have a mixer...only a whisk. I understand you can whip cream with a whisk (anyone know how hard this is to do too?) but can egg whites be whipped to stiff peaks by hand too?? Any help will be greatly appreciated.

[Beth]

Yes, you can whip both by hand. My husband does, but I don't.

[laughsandlaughs]

do i need a special whisk, or will the standard kind work?

[Chef Cindy]

You sure can on both counts. I use a wire whisk when I don't feel like washing a ton of stuff. Make sure the bowl you use is larger than you need so you can get full movement. It also may help when whipping the cream that the bowl and the whisk are very cold. It seems to speed up the process. Whipping cream and egg whites by hand really doesn't take that long. Have fun!!

[This message has been edited by Chef Cindy (edited 03-27-2001).]

[sneezles]

Yes, you can and if you have a DH or a SO, make sure they are in the room and willing to help or do it on a night when you are totally pi..ed (not sure that word would pass the censors!) at the world and have all that frustration to work out! Otherwise spend 20 bucks on a hand mixer and be done with it! I mean unless your upper arms are to die for...forget it...I mean why beat yourself to death with the upper arm flab when a hand mixer will do? http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by sneezles (edited 03-27-2001).]

[sneezles]

While the whipping cream and bowl and whisk need to be ice cold...when whipping egg whites, they need to be at room temperature. And the bowl dry and extremely grease free (not something that whipped cream would lend itself to)...Electricity rules, I say again!

[This message has been edited by sneezles (edited 03-27-2001).]

[laughsandlaughs]

When I whip the cream and want it a little sweetened, when do I add the sugar...and do you usually add vanilla or just a little sugar? I imagine it's not much sugar as I don't want it overly sweet, but am unsure as to the proportions of cream (1/2-1 Cup) to sugar...any ideas?

[funnybone]

It will take much longer to do it by hand. Buy a cheap hand mixer at Target or K-Mart, it will save you time and arm pain.

[SusieO]

I am amazed at the arm strength of those of you who can whip egg whites by hand. I tried it once years ago when I didn't have a mixer. After about half an hour of fruitless whisking, I poured the egg whites into a plastic container with a tight-fitting lid and shook it up. That worked much better.

[donleyk]

I have a ton of respect for those of you that do this by hand! It took my standing mixer like, 15 minutes, to get to stiff peaks. I thought THAT was going to kill me! I couldn't image using a hand mixer let alone a wisk. http://www.cookinglight.com/bbs/eek.gif

[cindyluwho]

I think if you are just whipping egg whites alone, it's not too bad to do it by hand. However, if you are for example making a merengue that requires you to whip them AFTER heating them with sugar (not all merengue recipes do though), take it from me that this is not something you want to try using a whisk. The mixture is so heavy that it is truly exhausting!

One thing that I've found helps alot is having a good, well balanced whisk. A really cheap one that is not well balanced makes the job a lot more difficult.

[laughsandlaughs]

It wasn't easy to beat the eggwhites by hand but it didn't take long and I did it!! My arm feels stronger already and I am doing the cream by hand for the topping of my Mint Girl Scout Pie today!

[Sara Emily]

laughsandlaughs, when doing your cream, I believe it's best to add your sugar when it has hit the soft peaks stage. It seems to incorporate best that way without slowing down the process. If you're after just a LIGHT sweet taste, how about 2 level TBS of sugar to about 1 cup of cream. A dash of vanilla DOES make it nice, and I would add it at the same time as the sugar. Go for it! http://www.cookinglight.com/bbs/smile.gif

[laughsandlaughs]

ok, i'm done with the dessert.. whipping cream is a lot easier than whipping the egg whites, that's for sure. i probably wouldn't bother with the mixer for the cream, it takes some muscle power, but it happens pretty fast. a whisk would just eliminates bothering with getting a mixer out just for whipped cream. Try it sometime...just chill the bowl and the whisk and the cream really well and in 3 minutes you'll have whipped cream!! I feel like I've REALLY made this dessert after all the work and womanpower put into it!!