Whip is a cooking term that refers to beating ingredients, usually cream, egg whites, or butter, to incorporate air and increase volume. Whipping is done using a wire whisk, stand mixer, hand mixer, or simply a fork. When correctly whipped, ingredients take on a light, fluffy texture.
Why do you whip cream?
Cream is whipped to create whipped cream. Whipping incorporates tiny air bubbles into the cream, causing it to expand in volume and take on a light, fluffy texture. Whipped cream is often sweetened and flavored with vanilla or other ingredients. It can be used as a topping for desserts, stirred into drinks, or piped decoratively onto cakes and other baked goods.
When whipping cream, it’s important to start with very cold ingredients. Cold cream whips up faster and holds its shape better than cream at room temperature. Heavy whipping cream, with a fat content around 36-40%, works best. Use a chilled mixing bowl and beaters too. Whip on high speed until soft peaks form, then add sugar or other flavorings and continue whipping just until stiff peaks form.
Why do you whip egg whites?
Egg whites are whipped to make meringue or other airy egg white foams. Just like with cream, whipping forces tiny air bubbles into the protein-rich egg whites, causing them to expand dramatically in volume. When whipped into stiff peaks, egg whites become fluffy and mousse-like.
Egg whites foam best at room temperature. A pinch of salt or cream of tartar helps stabilize them too. Whip egg whites on medium speed until frothy, then increase to high speed and continue beating until glossy, stiff peaks form. Be careful not to overbeat or the egg whites can become dry and clumpy. Use meringue as a pie topping, in desserts like angel food cake, or swirled decoratively onto tarts.
Why do you whip butter?
Butter can be whipped to make it lighter and fluffier. The process introduces tiny air bubbles, just like with cream and egg whites. Whipped butter has a smooth, spreadable consistency that makes it ideal for spreading onto bread, topping waffles or pancakes, or using as a base for frostings and sauces.
For best results, start with softened, unsalted butter. Whip it on medium-high speed until lighter in color and increased in volume. Add any flavorings like honey, spices, or herbs and beat just to combine. Be careful not to overbeat or the butter can become greasy. Store whipped butter in the fridge and re-whip before serving if needed.
What does it mean to whip something “to soft peaks”?
When a recipe calls for whipping cream, egg whites, or other ingredients “to soft peaks,” it means to whip just until it starts to thicken and hold its shape, but still has a soft, drooping appearance. If you lift the beaters straight up, the whipped mixture will form a peak that gently folds over.
Whipping to soft peaks gives the ingredient lightness and volume without overwhipping. It provides just enough structure to start incorporating air, without stiffening it too much. This stage is often used for beginning to thicken custards, forming the base of soufflés, or starting meringues before adding sugar.
What does it mean to whip something “to stiff peaks”?
“Stiff peaks” refers to whipping an ingredient until it is fully thickened and able to hold its shape firmly. When you lift the beaters from stiffly whipped cream or egg whites, the peak will stand straight up without curling over.
Whipping to stiff peaks provides maximum volume and stability for applications like topping cakes, stabilizing mousses, making chiffon pies, or creating free-standing meringue. It takes longer to reach stiff peaks and requires care not to overwhip.
What kitchen tools can you use for whipping?
There are several handy kitchen tools designed for whipping up light, airy ingredients:
- Wire whisk – The classic manual tool with loops of wire that efficiently incorporate air when whisked vigorously.
- Stand mixer – The whisk attachment on a stand mixer makes quick work of whipping. The mixer does the work for you.
- Hand mixer – Similar to a stand mixer, but lighter and more maneuverable.
- Balloon whisk – A bulb-shaped wire whisk perfect for whipping up pan sauces or small amounts.
- Fork – In a pinch, an ordinary fork can get the job done too.
When selecting a whisk, opt for one with many fine, tightly spaced wires to efficiently grab and aerate the ingredients. Stainless steel is durable and won’t react with foods. Match the size of the whisk to the mixing bowl and volume you’re whipping.
What are some common whipping mistakes?
To get the best whipped texture, avoid these pitfalls:
- Ingredients are too warm – Always start with chilled ingredients.
- Adding sugar too early – Wait until soft peaks form to add sugar when whipping egg whites.
- Using the wrong type of cream – Heavy whipping cream with 36-40% fat content works best.
- Overbeating – Stiff peaks provide structure; overwhipped ingredients become dry or clumpy.
- Underbeating – For light, airy results, whip until the desired peak stage.
- Not chilling the bowl and beaters – Cold tools help your whipped creation set up faster.
What dishes involve a whipping step?
Whipping is used in preparing all kinds of sweet and savory dishes, including:
- Mousses – Sweet or savory mousses get their light texture from whipped cream.
- Soufflés – Egg whites are whipped into lofty, cloud-like soufflés.
- Meringues – Sweet or savory meringues are made entirely from whipped egg whites.
- Chiffon pies – The filling contains whipped egg whites for a fluffy texture.
- Ganache – Whipped cream lightens chocolate ganache.
- Buttercream – Whipped butter gives this rich frosting a silky texture.
- Mayonnaise – A classic emulsified sauce using whipped oil.
- Marshmallows – Whipped egg whites serve as the base.
Even something as simple as whipped cream transforms desserts and drinks from plain to decadent.
What are some substitutions for whipping cream?
If you don’t have heavy cream on hand, try whipping one of these substitutes to similar airy effect:
| Substitution | Ratio | Notes |
|---|---|---|
| Whole milk | 1 1/4 cup milk + 1 tbsp powdered milk per 1 cup cream | Adds protein for better whipping. |
| Evaporated milk | Chill can overnight, then whip like cream | Higher fat and protein than regular milk. |
| Mascarpone | Whisk in 1-2 tbsp milk or cream per 1 cup | High-fat soft cheese makes stable whipped cream. |
| Cream cheese | Soften and beat with milk and sugar | More stable than whipped cream alone. |
| Canned coconut milk | Chill can overnight then whip solid part only | Drain and whip the thicker coconut solids. |
| Yogurt | Whisk or whip plain whole milk yogurt | Stays whipped longer than cream. |
For sweet whipped cream, add 1-2 tablespoons of sugar per 1 cup of the substituted ingredient. Avoid non-dairy liquid creamers, which don’t whip well.
What are some easy ways to decorate with whipped cream?
Pretty peaks of whipped cream can dress up all kinds of simple desserts. Try these easy decoration techniques:
- Pipe borders or rosettes using a piping bag or plastic bag with corner cut off.
- Place dollops on top of pies, cakes, cupcakes, puddings, or ice cream.
- Insert a star tip into a piping bag and pipe spikes or swirls.
- Spoon into a gallon zip top bag, snip a corner, and pipe fun designs.
- Fill cream puffs or éclairs.
- Spoon whipped cream into a serving dish, top with fruit for a quick dessert.
- Lightly swirl jam, honey, or chocolate shavings into whipped cream.
Let your creativity run wild! Whipped cream provides a blank canvas for all kinds of pretty decorations.
Conclusion
Whipping is a simple but transformative technique in cooking. With just a whisk and some elbow grease, heavy cream turns into billowy whipped cream, egg whites become lofty meringue, and soft butter takes on a smooth, spreadable texture. Understanding the stages of whipping, from soft to stiff peaks, allows you to whip ingredients to just the right point for your recipe. With the right tools and techniques, you’ll be whipping up airy creations in no time.