honey frosting... any tips?

[Guest guest]

I've tried to beat egg whites until they are fluffy and I've never

succeeded. I have a metal whisk attachment for my electric beater and I

also have a hand whisk which is also metal. I can NEVER get these egg

whites fluffy. I've tried them cold, at rom temp, and heated up to warm

in the oven. They always beat and get fluffy but then stop and I have

liquid on the bottom and fluffy foam on top. Weird. Tried it with boxed

egg whites as well as fresh, no difference.I want to make some vanilla frosting for the whoopie pies I just made but my frosting is now a fruit dip ,I am so sorry that you are having trouble with your egg whites! These are things that I do that you might try. I use out of the fridge cold eggs. I separate them placing the whites into either a glass or stainless steel mixing bowl. I use a stick blender (also called immersion blender) with a whisk attachment. I add a pinch of salt to the whites and then when I am whisking the whites I 'stir' the stick in the opposite direction the stick blender is spinning the whisk attachment. For example, my stick blender spins the whisk in a clockwise motion, so while it is running, I 'stir' in a counterclockwise motion. I also use a hand to occasionally tilt the bowl to make sure that all is getting mixed. I also run the whisk, as

it is spinning, along the side of the bowl gently to 'scoop' the egg whites in. It will take a few minutes of doing this to get nice stiff peaks on your egg whites. Hope something in there will help you in your baking. I also have to add that I that it is awesome that you are even trying it! : )AmeliaHusband UC 9 yrs, SCD 17 monthssoon to try LDN

[Guest guest]

As Ameilia pointed out, always use a metal or glass mixing bowl. Egg whites will NOT form stiff peaks if you are using any type of plastic.VivienI am so sorry that you are having trouble with your egg whites! These are things that I do that you might try. I use out of the fridge cold eggs. I separate them placing the whites into either a glass or stainless steel mixing bowl. I use a stick blender (also called immersion blender)

with a whisk attachment. I add a pinch of salt to the whites and then when I am whisking the whites I 'stir' the stick in the opposite direction the stick blender is spinning the whisk attachment. For example, my stick blender spins the whisk in a clockwise motion, so while it is running, I 'stir' in a counterclockwise motion. I also use a hand to occasionally tilt the bowl to make sure that all is getting mixed. I also run the whisk, as

it is spinning, along the side of the bowl gently to 'scoop' the egg whites in. It will take a few minutes of doing this to get nice stiff peaks on your egg whites. Hope something in there will help you in your baking. I also have to add that I that it is awesome that you are even trying it! : )AmeliaHusband UC 9 yrs, SCD 17 monthssoon to try LDN

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[Guest guest]

I've tried to beat egg whites until they are fluffy and I've never

succeeded. I have a metal whisk attachment for my electric beater and I

also have a hand whisk which is also metal. I can NEVER get these egg

whites fluffy. I've tried them cold, at rom temp, and heated up to warm

in the oven. They always beat and get fluffy but then stop and I have

liquid on the bottom and fluffy foam on top. Weird. Tried it with boxed

egg whites as well as fresh, no difference.

I want to make some vanilla frosting for the whoopie pies I just made

but my frosting is now a fruit dip

,

I am so sorry that you are having trouble with your egg

whites! These are things that I do that you might try. I use out of

the fridge cold eggs. I separate them placing the whites into either

a glass or stainless steel mixing bowl. I use a stick blender (also

called immersion blender) with a whisk attachment. I add a pinch of

salt to the whites and then when I am whisking the whites I 'stir'

the stick in the opposite direction the stick blender is spinning the

whisk attachment. For example, my stick blender spins the whisk in a

clockwise motion, so while it is running, I 'stir' in a

counterclockwise motion. I also use a hand to occasionally tilt the

bowl to make sure that all is getting mixed. I also run the whisk,

as it is spinning, along the side of the bowl gently to 'scoop' the

egg whites in. It will take a few minutes of doing this to get nice

stiff peaks on your egg whites.

Hope something in there will help you in your baking. I also have to

add that I that it is awesome that you are even trying it! : )

Amelia

Amelia is right on. I would also suggest that you DO have the eggs

at room temperature. You might look here:

http://www.ehow.com/how_4542568_whip-egg-whites-stiff-peaks.html

which says to be sure you have them room temperature unless you want

to be beating them for a VERY long time, which would particularly

apply if not using a mixer.