One last question about the Bosch: Being that it's a 4 quart bowl, how well does it beat just two or three eggs? I make a lot of genoise cakes, and it requires a whole egg meringue before folding it into the cream. Also, how would it do whipping a single cup or 3/4 cups of cream? With a large stand mixer, the machine is too big for these jobs, which is why I have hung on to my Sunbeam for the smaller jobs. It would be great to use the hand held mixer, however, I often need my hands free. This becomes a problem again when I make my tortoni. The egg mixture needs to whip while I add a stream of hot syrup, once again, needing a third arm if I use a hand held mixer. All these issues would be okay if I wanted to make double or triple batches. But just for a single batch for a small catering job presents a problem to me. Let me know if you've tried small amounts and thank you for all the suppoted information.
