Whipping to soft or stiff peaks
Intermediate Eggs and butter
Whipping to soft or stiff peaks is whipping cream or egg whites until they hold a shape when you lift the whisk.
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How do you do it?
- Start with a clean, dry bowl (any fat or yolk stops egg whites whipping). Cream whips best cold.
- Whisk on medium-high. Lift the whisk and look at the tip.
- Soft peaks: the tip flops over. Stiff peaks: it stands straight up and the mix looks glossy.
Why does it work?
Whisking unfolds the proteins (in egg whites) or traps fat globules (in cream) around air bubbles, building a foam that holds its shape. Sugar, added slowly, makes egg-white foam more stable.
What are the common mistakes?
- Overwhipping: whites turn grainy and weep; cream turns to butter.
- A greasy bowl or a speck of yolk.
Still stuck? Watch someone do it on YouTube.
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