Eggs and dairy
How to tell soft peaks from stiff peaks
How whipped cream and beaten egg whites look as they firm up, judged by lifting the beaters.
Step by step
- Stop the mixer and lift the beaters or whisk straight up.
- Soft peaks: the peak forms and slumps right over.
- Medium peaks: the peak holds but its tip curls down.
- Stiff peaks: the peak stands straight up and the mixture is glossy; you could tip the bowl and it stays.
How you know it's done
You stop at the stage the recipe asks for, checking every 15 to 30 seconds near the end.
Common mistakes
- A trace of yolk or grease in the bowl, which stops egg whites whipping.
- Going past stiff: whites turn dry and lumpy, cream turns grainy.
Simmerbee recipes that use it (2)
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I peaks?”
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