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Frequently asked questions

Why aren't my egg whites stiffening?

If you are whisking egg whites with your stand mixer and it's not working, there could be a few reasons why it's happening. See our advice...

Mixers are often used to whip up egg whites quickly and easily. If yours doesn't appear to be working, then don't worry. Here are some tips and things to try.

Check the egg quantity

It is recommended to have two or more egg whites in the bowl when whisking. If your eggs are small, or you only have two eggs, it helps to start with the flat beater to whip the eggs on speed 10 until frothy. When frothy, there is sufficient volume to then switch to the wire whip to finish.

Tips for whisking egg whites:

  • New, room temperature egg whites will whisk up faster than old, cold eggs.

  • Make sure the bowl you whisk the egg whites in is free from any greasy residue.

  • Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.

  • Cream of tartar is an acidic powder extracted during winemaking. It is used to stabilize egg white foams and increases their heat tolerance. It also prevents sugar syrups from crystallizing and is combined with baking soda to make commercial baking powder. It has no odour and has a slightly salty/acid flavour. A general rule of thumb is 1/8 teaspoon per egg white or one teaspoon per cup of egg whites. For meringues, use 1/8 teaspoon for every two egg whites. Note: cream of tartar has a shelf life of one year.

NOTE: All of our mixers come with a wire whisk, which is perfect for whisking egg whites.

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