Whip

To beat ingredients quickly and vigorously – by hand or mixer – to incorporate air and create volume, commonly used for cream, egg whites, or batters. Whipping adds structure through trapped air bubbles in fats or proteins, and can be controlled to reach soft, firm, or stiff peaks.

Use clean, dry metal or glass bowls – any soap residue, grease, or water inhibits whipping.
Start with ingredients at room temperature for faster whipping.
Chill bowl and beaters for whipping cream for best volume.
Don’t overwhip – creams can separate, egg whites become watery.
Add stabilizers like cream of tartar for egg whites or a bit of sugar during whipping for firmer structure.

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Baking, Preparation, Recipe Term, Technique