How to Whip Ingredients
Whipping is the process of incorporating air bubbles into the structure of fatty liquids like heavy dairy cream or coconut cream, or protein-rich liquids like egg whites and aquafaba. Whipping at high speeds, whether by hand or using an electric mixer, traps air bubbles in the fat or protein molecules, adding volume and structure to the liquid.
By learning to whip up liquids the right way, you can avoid overmixing and get the right texture every time, whether your recipe requires soft, firm or stiff peaks. Whipped ingredients can be incorporated into batters and frostings, and often are great on their own.
We’ve included some pro tips along with our step-by-step guide below. For a demonstration of the technique, check out our how-to video here.
What You’ll need
- High-fat (30% minimum) dairy, coconut cream, egg whites or aquafaba
- Clean mixing bowl
- Electric hand mixer and beaters or whisk
- Superfine sugar (optional)
- Fine salt (optional)
- Vanilla extract or other flavoring (optional)
Steps:
1. Pour the liquid ingredient into a clean bowl. If whipping fatty liquids like heavy cream or coconut cream, use a chilled bowl for best results.
2. Using a whisk or hand mixer, begin to whisk the cream on medium-low speed for 2-3 minutes.
3. Once the mixture starts to thicken, increase your speed to medium-high and continue whipping for 1-2 more minutes. If you would like to sweeten or flavor the cream, you can add superfine sugar, vanilla extract or other flavorings in this stage.
4. After adding flavorings, continue whipping to your desired peak stage:
- For firm peaks that fold slightly when the beater is held upright, whip 30 seconds to 1 minute after adding flavorings. Firm peaks are best for incorporating into mixtures such as mousses.
- For stiff peaks that stand straight up, whip 1-3 minutes after adding flavorings. This is best for piping designs onto a pastry.
Pro Tips:
- Patience is key – whipping at a moderate speed will allow you more control over the peak stages and prevent overmixing.
- Chilled heavy cream, whipping cream or coconut cream will produce an end product with more volume. Try chilling your bowl, cream, and the beaters for the best results.
- Protein-rich liquids like egg whites and aquafaba will become more voluminous when whipped at room temperature, using room temperature bowls and beaters.
- If you want to sweeten the mixture, you can add up to 10% of the liquid ingredient’s weight in sugar.