Whip
Beating cream or egg whites very fast to incorporate air, transforming a liquid into a light, fluffy foam. Cold equipment helps cream double in volume.
Used for
- heavy cream
- egg whites
- meringue
- mousse
In the kitchen
- chill the bowl and beaters first
- stop at soft peaks for cream, stiff peaks for meringue
- don't overwhip — cream turns to butter
Related terms
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