Whip
Whipping is beating a food rapidly with a whisk, rotary beater, or electric mixer to incorporate air, which lightens the mixture and increases its volume. As you beat, countless tiny air bubbles get trapped, transforming a liquid into a fluffy, billowy foam. Cream and egg whites are the classic candidates, turning into soft or stiff peaks that hold their shape.
Cooks whip to add lightness and volume to desserts and other dishes. Whipped cream tops pies and drinks, and whipped egg whites give souffles, meringues, and angel food cake their airy lift. For the best volume, whip heavy cream and its bowl and beaters while cold, and make sure any bowl for egg whites is spotlessly clean and grease-free, since even a trace of fat or yolk prevents whites from foaming. Stop whipping at the peak stage you need, because overbeaten cream turns grainy and eventually into butter.
Cooks whip to add lightness and volume to desserts and other dishes. Whipped cream tops pies and drinks, and whipped egg whites give souffles, meringues, and angel food cake their airy lift. For the best volume, whip heavy cream and its bowl and beaters while cold, and make sure any bowl for egg whites is spotlessly clean and grease-free, since even a trace of fat or yolk prevents whites from foaming. Stop whipping at the peak stage you need, because overbeaten cream turns grainy and eventually into butter.