Whisking is a miraculous way of mixing that allows you to
turn liquids into creams and stiff peaks. It’s really marvelous! Whisking only
requires you to move your whisk swiftly through the mixture until it changes
form. There are several stages to whisking, but the two most popular are soft
peaks and stiff peaks. This is a simple technique that can easily be ruined by over
whisking, which will cause the liquid to separate back into it’s natural form.
Soft Peaks
When whipping egg whites for something like a meringue.
Begin by getting the egg whites frothy. This happens when air is introduced to
the mix. After the frothy stage, as you continue to whisk, the mixture will
form soft rivulets. The mixture will begin to keep the shape of how you are
moving. Eventually you will have soft peaks. To test for this, lift your whisk
upright and look for peaks where the tips fold over. Continue whisking if your
mixture is still too liquidy.
Stiff peaks
When you are at the soft peak stage, continue whisking to
create stiff peaks. The more you whisk your mixture, the thicker it will
become. Stop and lift your whisks and see if the peaks stand upright. If this
happens, you have successfully created stiff peaks. While all of this may seem
complicated, it’s actually quite simple, and with just a bit of practice, you’ll
be a master whipper!
A stand mixer is a great piece of kitchen equipment that can really help transform your whipping process. Here is a list to find out the best stand mixer.
