Whipping egg whites

[stuartlikesstrudel]

Hi all,

I've been learning a heap from eGullet, and have searched about this but can't really find a helpful answer...

I have just bought an old Kenwood Chef mixer, which comes with some kind of plastic bowl, as nearly all the old Chef mixers do.

However, I've also read around the place that whipping egg whites and cream (in particular) are a no-go in plastic. Are there any tricks about this, or any options I have, as I quite often need whipped egg whites and don't really want to use a hand mixer (imagine that for Italian Meringue!). Would something like cream of tartar help?

cheers,

Stuart.

[Anna N]

You should have no problems with whipping cream in a plastic bowl. The issue with egg whites is that any grease/oil will prevent them from whipping properly. Plastic is very hard to keep free of residual oils but you might try washing it thoroughly in soapy water, rinsing it in clear and then giving it a final rinse with white vinegar before drying it thoroughly. Hope this helps and I am sure the experts will have other options for you.

Edited to add: Welcome to eGullet!

Edited March 16, 2008 by Anna N (log)

[DerekW]

I've ... read around the place that whipping egg whites and cream (in particular) are a no-go in plastic. Are there any tricks about this, or any options I have...Would something like cream of tartar help?

←

As Anna says, you should be fine with whipping eggs in a clean plastic bowl - I've done it often enough. The cream of tartar thing is [i think] a separate issue - small amounts of acid will give a more stable whipped egg white. I often throw in a dash of lemon juice. A similar chemical process lies behind the old use of copper bowls, if memory serves. As always, McGee is the go-to source, but my copy is not to hand.

[andiesenji]

My Electrolux mixer has a plastic bowl for use only with the whisks (double) and I get wonderful volume beating egg whites in it.

As posted above, the bowl has to be totally free from any oil. I use Dawn detergent but I also spray a mixture of vinegar and water into the bowl, rinse with clear water then dry carefully before I start egg whites. (I do this with any plastic or silicone bowls, spatulas, etc.)

[cathrynapple]

Certain plastic bowls that are a softer plastic won't work, simply because the metal beaters can cause tiny scrapings of the plastic to mix in and deflate the egg whites. If your bowl is sturdy, then it should be ok.

[Katie Meadow]

I've always read that egg whites should be beaten in copper, or failing that, in stainless steel, but I never knew why. If you google "beating egg whites copper" or some such thing you will find an amazing amount of chemistry is involved.

Beaten egg white is by nature unstable because as you beat, the protein molecules are being stretched. A copper bowl actually releases copper ions into the egg whites and helps to stabilize them and adds to their structural integrity. Stainless steel has a minimal ion transfer and that is why many sources recommend adding cream of tartar to compensate. A glass bowl comes in third.

I've always used stainless steel, but I don't bake a lot and, aside from the risk of overbeating, never worried much about it. Perhaps the modern hi-tech plastics provide a better environment than the older, more non-porous ones; it does sound like adding lemon juice or cream of tarter is helpful if not using copper.