Whipping
Beating a liquid such as cream or egg whites quickly to incorporate air, making a light, stable foam.
- Techniques and preparation methods
Also called: whisking
Cream whips because its fat globules form a network that traps air bubbles; it whips best when very cold and has at least 30 to 36% fat. Egg whites whip because their proteins unfold and hold air; a clean, grease-free bowl helps them reach full volume.
Stages are judged by peaks: soft peaks bend over, stiff peaks stand straight. Overwhipped cream turns grainy and then becomes butter.
Bake it at VanillaGoods
Tools for this
KitchenAid Artisan 5-Qt Stand MixerDoes the beating and kneading for you, hands-free.See it on Amazon
Hamilton Beach 6-Speed Hand MixerAll the whipping and creaming this recipe needs, for under $30.See it on Amazon
OXO Balloon WhiskLump-free batters and silky custards.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.
- Whipping (Q29946302), Wikidata