• Choose a mixing bowl large enough to allow room for the mixture to expand.

• Chill the bowl and beaters for a few minutes if whipping cream or egg whites to achieve better results.

• Attach the beaters securely to the hand mixer.

• Start the mixer at a low speed, gradually increasing to a medium or high speed as needed.

• Move the beaters in a circular or figure-eight motion to ensure even whipping.

• Whip until the mixture reaches the desired consistency, such as soft peaks for cream or stiff peaks for meringue.

• Turn off the mixer and gently tap the beaters on the edge of the bowl to remove excess mixture.

• Use the whipped mixture immediately for the best texture and flavor.

• Step 1: Unplug the hand mixer and detach the beaters.

• Step 2: Rinse the beaters with warm water to remove residue.

• Step 3: Wash the beaters and mixing bowl with warm soapy water and a sponge. Avoid immersing the mixer body in water.

• Step 4: Dry the beaters and bowl thoroughly before storing.