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Jan 19, 2008 02:03 PM

beating egg whites with a hand mixer

Hi all,

I love making angel food cakes, but my KA stand mixer's bowl isn't large enough to handle 14 to 16 egg whites plus the addition of flour and other dry ingredients. Mixing all is a challenge. I've transferred the whites to a larger bowl, then folded my ingredients, but doing this is a bit of a pain. I've been thinking about buying a large copper bowl and a hand mixer but have been told that hand mixers don't do a very good of job whipping large quantities of whites. Before I invest in some new kitchen equipment, does anyone use a hand mixer for beating large quantities of egg whites and if so, have you had good results? What mixer do you use? Any help would be appreciated.


p.s. I would have to work out more consistently to hand whip a large batch of whites - that's why I'm interested in getting a hand mixer, just for this task. thanks again!

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  1. I use my KA mixer to whip egg whites frequently. Usually because my KA stand is busy with something else. I know I have whipped 12 at a time with no problem. Especially when I use my copper bowl.

    (Btw, remember to omit the cream of tartar if you use a copper bowl.)

    1 Reply
    1. re: Becca Porter

      Thanks for the tip on the cream of tartar and copper bowls. Which KA mixer do you use?


    2. My cuisinart hand mixer is kept around for 2 things-beating heavy cream to make whipped cream and for beating egg whites. I feel I have more control obtaining the soft peak vs the firm peaks with it-you can tell when they are ready just by lifting the beaters unlike the KA where you have to stop it and investigate. I think any standard handmixer will do and I have never had any problem. One thing I do is make sure the beaters and bowl are chilled-just plop them in the fridge before use. Good luck!

      5 Replies
      1. re: chocchipcookie

        I appreciate your reply chocchipcookie. Does chilling the beater and bowls help the egg whites reach their maximum volume (I'm interested in getting them to the stiff peak stage without overbeating). Thanks!


        1. re: addicted2cake

          I thought chilling was for cream, and room temp or even slightly higher was for egg whites?

          1. re: torty

            You are right- room temp! I had 2 margaritas and got them confused. For egg whites make sure your bowl and beaters are absolutely clean. The bowl should also be dry as water will inhibit the formation of foam. Sorry!

          2. re: addicted2cake

            Here is a good web on beating egg whites. I believe that some cake recipes, such as Genoise, even call for beating egg whites over simmering water in a double-boiler to warm the whites during beating to get the maximum volume.


          3. re: chocchipcookie

            I like using my hand mixer, too. I have a kitchenaid. I've only recently gotten a standmixer so I'm used to doing everything w/ my hand mixer. I've done up to 12 egg whites but no more. And, it's not something I do often.

            I put the beaters and bowl in the freezer when I'm whipping cream but use room temperature for them (and egg whites) for egg whites. I thought the room temp egg whites give you more volume.

          4. I've got a big copper bowl and I whip my eggs by hand. It actually works just fine in the copper bowl as the whites react with the copper to create a more stable foam. Whipping in glass or metal by hand is just an incredibly unrewarding, time-consuming job, but I can be totally done whipping in my copper bowl for an angel food cake in under 10 min. I actually don't use my kitchen aid for angel food cake because I love using the copper bowl for this purpose!

            1 Reply
            1. re: doc_k55

              Thanks everyone for replying. I think a hand mixer and copper bowl is the way to go.

            2. my preference for whipping egg whites is a copper bowl and a giant balloon whisk. It takes very little longer than the KA stand, and the results from the lifting motion that you get by hand gives a better texture and volume to the whites. In my Basic Techniques class, in the Egg session, we whip egg whites three different ways for the class to see how the egg whites respond. The copper bowl by hand is always first, followed by stainless bowl with hand held mixer. The KA doesn't allow for the up-over motion, and does a creditable job, but always comes in 3rd. FWIW.