4

So I don’t have a whisk or an electric whisk and a lot of baking recipes say to cream eggs and sugar and I used to do it with those tools.

Can I cream eggs and sugar with a manual egg beater (in picture below) or using a stick/immersion blender?

enter image description here

9

You have a whisk; the object in your picture is a whisk and you can use it to cream ingredients for your recipe. The gearing system makes it easier to get a high speed but you could even use a fork or a (totally manual) balloon whisk once the mixture is soft enough.

I would avoid using an immersion blender as it will be hard to get air into the mixture without careful technique; see this related question for more.

2
  • 4
    Technically the pictured object is not a whisk...but the difference between beaters and whisks is small enough not to matter in this case (and beaters may be superior if you forget to pre-soften your butter). – user3067860 May 17 at 15:55
  • And a damp tea-towel will help to keep the bowl in place. – Andrew Morton May 17 at 19:41
5

You sure can use it, you will have to adjust your expectations on timeframes though.

Creaming cakes was done long before the existence of electric mixers. I have read (but never been courageous or masochistic enough to try it myself) that, by using a simple whisk moved by one's arm only, it took upwards of one hour of energetic whipping to achieve adequate creaming.

Your whip offers you a mechanical advantage over the simple whisk, so you should need some time between the time needed for manual creaming (1-2 hours) and the time needed by a modern mixer at highest speed (5-10 minutes). I cannot predict where in this interval it will fall, because I've only tried this mechanized type of whisk once, back when I wasn't experienced enough to notice how well it performs in comparison to other methods. Based on my experience with hand-whisking egg whites (with a simple nonmechanized whisk): before you start, ensure you have a backup whisker so you can change every 5-10 minutes, or however long it takes for your arm to get very tired.

3
  • 2
    It's even more important to pre-soften the butter (to room temperature) and pre-chop it into smallish chunks when doing this manually (unless you're really in it for the arm workout). – user3067860 May 17 at 15:57
  • I'm not masochistic, nor a professional long distance whisker, but I'm always impressed with how a quick hand-whisk is. Under ]normal,ideal] circumstances I can beat 3-4 egg-whites faster with my favourite hand-whisk, than with a regular electric one. In this instance I would probably not bet on myself, maybe with a +3 handicap. – Captain Giraffe May 17 at 18:34
  • @CaptainGiraffe then I must be doing something differently (either in whisking technique or in the amount of training I alot to my biceps) - with a hand whisk, if I want a nice French meringue and not just barely-formed-foam with no peaks yet, I need at least 15 to 20 minutes of vigorous whisking that gets me out of breath. – rumtscho May 17 at 18:40

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.