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Whipping (egg whites, cream)

Also searched as: whisking egg whites, whipping cream, whipping to stiff peaks

In short: Whisk egg whites or cream hard until a firm foam forms. Knowing the right moment to stop is crucial.

Picture it

Like blowing up balloons: fine up to the right size, beyond that they burst.

What happens

At first, large, irregular bubbles form. Over time they get smaller and more even, and the foam turns stiff. Keep whisking and the proteins contract too much; the foam turns grainy and watery.

Where you meet it
MeringueEgg whites with and without fatEgg white

How it’s done

Sequence · Step 1 of 5
12345

Put the egg whites in a clean, grease-free bowl.

All steps as a list
  1. Put the egg whites in a clean, grease-free bowl.
  2. Start slowly until foamy, then add a pinch of acid.
  3. Whisk faster until soft peaks form.
  4. Sprinkle in the sugar.
  5. Stop when the foam is stiff and glossy.
Related entries
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Sources · 1