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My aunt swore by using a metal bowl for my meringue... she was right.
I always used plastic and my peaks were just never stiff enough. Switched to her old copper mixing bowl last week and it whipped up in half the time. Anyone else have a weird old-school tip that actually works?
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jamie6021mo ago
That copper bowl trick is great, but it's actually the metal part that helps, not the copper specifically. Any stainless steel bowl will give you the same fast results. The copper just looks fancier in grandma's kitchen.
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kelly.keith1mo ago
What about chilling your mixing bowl and beaters in the freezer before you start? I tried it after a bad batch of whipped cream, and it made a huge difference. Everything just holds its shape better when it stays cold.
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Kelly, the freezer trick is a total game changer. I tried it once and my kitchen looked like a winter wonderland because I also threw a spoon in there and forgot about it. That cold spoon got revenge by sticking to my finger and I about yelped like a scared puppy. But yeah, the whipped cream held up so well it could've survived a zombie apocalypse. So while Jamie's right about the metal bowl, I'll take my frozen beaters and a bandaged finger any day.
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