Folding
Gently combining a light, airy mixture such as whipped egg whites or cream with a heavier one, so that as little air as possible is lost.
- Techniques and preparation methods
Also called: fold in
Use a large spatula: cut down through the middle, sweep along the bottom of the bowl, lift and turn the mixture over, then rotate the bowl a quarter turn and repeat until no streaks remain. Stirring a spoonful or a third of the light mixture into the heavy one first loosens it, so the rest folds in more easily.
Folding is how mousses, soufflés, genoise, chiffon cakes and macarons keep their lift. Overmixing knocks out the air; undermixing leaves white streaks.
Bake it at VanillaGoods
- RecipeDark chocolate vanilla cake
- RecipeDark chocolate vanilla cookies
- RecipeVegan berry vanilla muffins
- Kids KitchenLesson 09 folding in gently
Tools for this
ChefAide Silicone Spatula Set (5)Heat-safe for custards and caramel; scrapes bowls clean.See it on Amazon
Pyrex 3-Piece Glass Mixing BowlsNested sizes for every step, and they go in the microwave.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Cooking terms glossary (Real Life, Good Food), University of Minnesota Extension
- 9.1 Introduction to Egg White Foams (Food Preparation Lab Manual for FSHN 1150), Iowa State University, Department of Food Science and Human Nutrition
- Egg Foams, NC State Extension (NC Local Food, Cooking Local Foods Made Simple)