Creaming eggs

Whipping eggs with sugar until they are thick, pale and fall from the whisk in a ribbon. Also called the ribbon stage.

Creaming eggs: Eggs and sugar whipped until thick and pale, falling from a whisk in a thick ribbon
  • Techniques and preparation methods

Also called: ribbon stage

Whole eggs and sugar are beaten, often over warm water first, until they triple in volume and a ribbon drawn across the surface holds for a few seconds. This foam provides the lift in genoise and many sponge cakes.

Warming the eggs to about 100 to 110°F (38 to 43°C) dissolves the sugar and helps them whip faster and higher.

Tools for this

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that help with this technique.

Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Creaming eggs (Q1049852), Wikidata