Foam

A mass of tiny gas bubbles trapped in a liquid or solid, the structure behind whipped cream, meringue, mousse and sponge cake.

Foam: A close-up of a bowl of whipped egg whites showing a fine, stable foam of tiny air bubbles
  • Food science and baking chemistry

Also called: foam stability

In baking, foams are made by whipping air into egg whites, whole eggs or cream. Proteins or fat surround each bubble and hold it in place; sugar thickens the liquid between bubbles and makes the foam more stable.

Heat sets egg foams into solid structures, which is how meringues and sponge cakes keep their airy shape after baking.

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Sources

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

  1. Foam (Q1368432), Wikidata