overbeat

Do not overbeat or they will be dry and grainy.

Beat eggs and milk together, just until uniform; do not overbeat.

Stir only until ingredients are incorporated - do not overbeat.

Do not overbeat or the cake will be tough.

Stir in the flour mixture just until well combined; do not overbeat.

Gradually beat the cream into the mixture taking care not to overbeat; the consistency should be light yet firm.

If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it.

The sole caveat about mixing it is this: don't overbeat.

Whisk in eggs, milk and vanilla extract until smooth, but do not overbeat.

Do not overbeat; a few lumps are okay.

Whisk egg whites to soft peaks; do not overbeat.

Unfortunately, it is easy to overbeat egg whites.

Mix remaining dry ingredients together and gently blend into butter mixture, Do not overbeat.

Blend in flour mixture with mixer at medium speed, beating only until smooth; do not overbeat.

In a separate bowl, whip the cream until it holds soft peaks (Do not overbeat.)

My nation overbeat them in the yonder place, where me no was; there my nation take one, two, great thousand.

Do not overbeat the mixture.

When oven is hot, whisk egg mixture into flour mixture and combine well, but do not overbeat.

The trick, I have found, is resisting the impulse to overbeat the eggs; the stiffest peaks make the driest cakes.

(Be careful not to overbeat; whites should form peaks when beater is lifted and should end up moist and glossy, not dry.)

Gradually beat in sugar, beating until glossy and smooth, until just before the peaks turn stiff; be sure not to overbeat or the cake will not rise as well.

Classic recipes call for beating together butter and sugar until they are fluffy, but the trick is not to overbeat, which heats the butter and makes the cake greasy.

Mix remaining dry ingredients together and gently blend into butter mixture, Do not overbeat, Turn into 2 well-greased and floured 9-inch layer cake pans, and bake 25 to 30 minutes, until cake shrinks slightly from sides of pans and springs back when touched gently in the center.

Because this cake mixture uses baking powder to make it rise rather than gradual incorporation of air while beating, make sure you do not overbeat the mixture or add more than the specified amount of baking powder - this would only serve to toughen the cake and make it heavy.