Whip

Culinary definition of whip:  To beat quickly and vigorously with an electric mixer or hand whip, to incorporate air.

C@H FOOD FOR THOUGHT
Cream (right) and egg whites are two ingredients that often require whipping, but it is not uncommon for recipes require the whipping of air into cookie dough, egg yolks, even puréed meat and seafood. 

Pay close attention to recommended whipping times, and don't over-whip. You can always whip more air in if needed, but you can't 'un-whip'.   Always use very clean, dry beaters and a glass or metal (never plastic) bowl to whip egg whites, as even a hint of grease can inhibit whipping.

✭ ✭ ✭ Whip Tips.  Always use room temperature egg whites for whipping.  Adding a touch of cream of tartar to egg whites (1/4 teaspoon (<2 ml) per three egg whites) before whipping will help stabilize them.  Whip to form stiff peaks, but no longer or else the egg whites will start to break down again and become watery.    Always use fine white sugar, also known as caster or berry sugar in egg whites or whipping cream . Using bargain brand coarse sugar will leave you whipping to no end as the sharp edges of the large grains of sugar shred air bubbles as fast as you can create them.

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