⚙ Whipping: How to Do It and How Long It Takes

Whipping takes 3 min most of the time (usually between 1 min and 5 min).

Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.

Time by Dish

Examples from the Recipes

• Whip the egg whites to stiff peaks. Gradually add the rest of the sugar, whipping · 1 min · Chocolate Mousse Cake
• Whip the cold cream with the powdered sugar and vanilla to stiff peaks. Set aside · 1 min · Lotus Biscoff Dessert
• Whip the soft butter with the sugar 3 minutes, until pale and fluffy · 3 min · Lemon Cupcakes with Buttercream
• Whip the soft butter with the sugar 4 minutes, until pale and fluffy · 4 min · Classic Vanilla Cake with Buttercream
• Whip the eggs and sugar 5 minutes, until the mixture is pale and almost doubled in volume · 5 min · Chocolate Coconut Layer Cake
• Whip the eggs and sugar 10 minutes, until the mixture is pale, thick and very fluffy · 10 min · Jam and Cream Layer Cake

Tips

• Whip egg whites in a clean, dry bowl, without a drop of yolk.
• Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
• Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.
• Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
• Add the sugar a tablespoon at a time to foam that has already started to firm up: that way it dissolves in the whites, and the meringue comes out firm and glossy.

Recipes with Whipping

Soft Coconut CakeNew York Cheesecake in a Water Bath with Lemon ZestTiramisuChocolate MousseClassic Baked CheesecakeMedovik – Layered Honey CakeDark Chocolate Cake with GanacheNo-Bake Cold CheesecakeNew York Cheesecake – Rich and BakedThe White Cake - Cream and White Cheese CakeSpiced Honey CakeClassic New York Cheesecake

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