Just Whip It! With the Hobart D Wire or C Wing Whips

 Cream of the Crop

To make whipped cream, use the D Wire whip. The D Wire resembles a whisk, and is also known as a cage whip or a balloon whip. Before you whip, make sure your cream is at least 36 hours old. (This isn’t a problem if you get your cream from commercial sources. However, if you purchase ingredients from a local farm or dairy, be sure to record the age of your cream.) Chill your cream before whipping. If you agitate warm cream, it will turn in to butter, not whipped cream.

When you whip cream with a Hobart mixer, always start whipping on the lowest speed.  Increase slowly until you reach the third or fourth speed.  Do not hit the whip against the side of the bowl to remove whipped cream. The wires are fairly delicate, and you could break them.

 Eggs for Everyone

The D-wire whip is essential for eggs. Before you whip eggs, make sure that the bowl and agitator are completely clean and dry. If there is any fat on the agitator or in the bowl, your eggs will not whip properly. If you want to ensure that eggs are always whipped properly, you may want to have dedicated bowls and whips for whipping eggs. To whip egg whites, start on the slowest speed. As the egg whites expand, move to the second speed.  Finish on high speed when stiff peaks appear.

If you’re making a meringue, add the sugar on the lowest speed then whip at third speed.

 Whipped Potatoes

Use the C Wing whip to make whipped potatoes. Whip hot potatoes on low speed to avoid accidents. If you must whip hot potatoes on fourth speed, use a splash cover to prevent operator injuries. Use ‘stir’ if you plan to add other ingredients during the whipping process. 

 Other Uses for the C Wing Whip

The C Wing whip is also designed for whipping butter, mayonnaise, and salad dressing. However, depending on your recipe, you may decide to use a B flat beater or a D wing whip instead.

To make mayonnaise, first whip the eggs. Add spices and other ingredients on low.  Add the oil very slowly or your mayonnaise won’t have the right consistency. After the oil, add vinegar. Once the vinegar has been mixed in, do not mix any longer or you will overmix your mayonnaise.

In our next blog installment, we venture beyond the agitator attachments to explain how to maximize the processing potential of your Hobart mixer through specialized attachments. You don’t need to stop at mixing – find out how to use special attachments to slice, grate, shred, and chop ingredients and make your mixer the most versatile piece of equipment you own!