Soft Peaks: When a whisk is removed from a lightly whisked or whipped ingredient, the mixture just stands up in points known as soft peaks.
Soft Peaks - the term used to describe egg whites beaten to form peaks, but still soft enough so the peaks fold or curl over, not yet at the stage described as "stiff" or "dry".
Soft Peaks - A term used to describe beaten egg whites or cream. When the beaters are removed, soft peaks curl over and droop rather than stand straight up.
Soft peaks - to beat egg whites or cream until it is fluffy enough that when whisk is removed the peaks that form lift and then fall.
Soft peaks
When cream or egg whites are beaten until they stand in peaks that bend over at the top.
Sorbet ...
For cakes leavened by air, such as angel food, beat the egg whites only to soft peaks; otherwise, the batter may expand too much.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form when the beaters are lifted. On high speed, gradually add the sugar with all the coffee powder, if using, about 1 tablespoon at a time.
For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter.
whipped cream To make your own: Beat chilled heavy cream in a chilled narrow bowl with chilled beaters until the cream forms soft peaks. To sweeten, add two tablespoons of powdered sugar. One cup heavy cream yields two cups whipped cream.
Meringue, depending upon the recipe, may be beaten into soft peaks, or into hard peaks. Generally the stiffer meringue is used for recipes requiring the meringue to be baked.
Whisk the egg white in a clean bowl until soft peaks form when the whisk is removed. Slowly whisk in the sugar and continue to whisk until stiff peaks form. Cover the bowl with cling film and set aside.
5. Whip egg whites to soft peaks in a stand mixer or by hand. Gradually add the sugar to the egg whites and continue whipping until whites are at stiff peaks.
2. Whisk the egg white to soft peaks and gently fold into the batter, keeping the mixture as light as possible.
3. Heat the oil in a deep fat fryer to 180C.
2 egg whites (beaten until soft peaks form)
Amount Per Serving
Calories 548 ...
Beat egg whites until soft peaks form.
Gradually add the sugar and continue beating until stiff peaks form.
Fold a quarter of the egg whites into the custard for one hour.
Whip cream lightly and fold the custard in whipped cream.
A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.
Angel Hair Pasta ...
- Flour will be dryer and more absorbent-use slightly less.
- Cakes may need slightly less baking powder (⅛ to ¼ tsp), less sugar
- (1 to 3 tbsp per cup) and a little more liquid (1 to 4 tbsp. per cup).
- Egg whites: beat only to soft peaks, ...
 See also: Cream, Water, Egg, Egg white, Cooking
|
