Whisk

Balloon whisks have a wide, rounded head with many flexible wires, which makes them best for whipping egg whites and cream. Narrower French whisks are stiffer and work well for sauces and custards, while flat whisks reach into the corners of a pan.

For whipping by hand, a large balloon whisk and a wide bowl work fastest. A whisk is also a quick way to blend dry ingredients evenly, standing in for sifting in many recipes.