{"id":4115,"date":"2022-01-12T15:29:36","date_gmt":"2022-01-12T20:29:36","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=4115"},"modified":"2022-04-23T14:45:48","modified_gmt":"2022-04-23T18:45:48","slug":"whisking-vs-whipping","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/whisking-vs-whipping\/","title":{"rendered":"Whisking Vs Whipping: Knowing the Difference When Mixing"},"content":{"rendered":"\n
This post contains affiliate links.<\/em><\/p>\n\n\n\n When it comes to baking, you might be wondering how to tell the difference between whisking and whipping. They sound like they do the same thing, but in reality, they have big differences when mixing ingredients. Knowing the differences between each mixing method as well as when to apply them will help your baked goods come out better than ever before.<\/p>\n\n\n\n Whisking is when you mix or blend ingredients together quickly using a whisk. It is mostly used for mixing wet ingredients like eggs while introducing air into the mixture. Whipping is when you vigorously mix light ingredients to make them frothy. It is mostly used for mixing cream or butter.<\/strong><\/p>\n\n\n\n Throughout my research of this topic, I found out that there are still many questions that could arise about the whisking and whipping mixing methods. In this article, I will be discussing the real differences between whisking and whipping, as well as when to apply each technique individually.<\/p>\n\n\n\n Whisking is intended to incorporate air into wet ingredients while mixing, and whipping is intended to vigorously mix wet ingredients to make them frothy. Whisking requires a thin wire whisk or whisk attachment while whipping uses a wooden spoon or paddle attachment as well as a whisk attachment.<\/strong> <\/p>\n\n\n\n Whisking is done quickly to mix ingredients together. Whipping, on the other hand, is more intentional and makes ingredients frothy and increase in volume.<\/strong><\/p>\n\n\n\n Whisking also does not necessarily result in an aerated mixture like whipping. Instead, it\u2019s used for mixing things that are lighter (like whipped cream). This means that whisked ingredients are typically not as frothy or thick.<\/p>\n\n\n\n While I like to do my mixing by hand, I much rather prefer using a Stand Mixer instead.<\/strong> I recently wrote an article that talks about the 3 Best Stand Mixers<\/a><\/strong> that bakers can buy in each stage of their baking journey. After reviewing a few stand mixers, the Best Overall Mixer<\/strong> was the KitchenAid Artisan Tilt-Head Stand Mixer.<\/a><\/strong> You can check out this stand mixer on Amazon!<\/p>\n\n\n\n While you can whip with a whisk, you can also use a paddle attachment or a wooden spoon.<\/strong><\/p>\n\n\n\n Whipping, on the other hand, requires more time and energy, so it often results in a fluffier, frothy, and airier mixture. It is also used for ingredients that are heavier and need more volume (like cream or butter).<\/p>\n\n\n\n In baking, whisking is defined as quickly and vigorously mixing together wet ingredients to aerate them. It is often done with a whisk or, if you are using a mixer, a whisk attachment. The design of a whisk allows for the wet ingredients to gain volume through aeration.<\/strong><\/p>\n\n\n\n So basically, whisking is a fast way to mix ingredients together. It is not as intentional as whipping and is used for wet ingredients.<\/p>\n\n\n\n To whisk properly, you want to quickly move the whisk around the bowl in a circular pattern. This will help to combine all of the ingredients together while adding air at the same time. <\/p>\n\n\n\n It also helps when you lean the bowl slightly on its side<\/strong> to decrease the surface area which lets you whisk more of the ingredients.<\/p>\n\n\n\n *By the way,<\/strong> I recently wrote an article about All The Different Mixing Methods in Baking.<\/a><\/strong> This article talks about the 10 different mixing ways you can use<\/strong> when making your baked goods. You can check out this article here!<\/p>\n\n\n\n As a general rule, whipping involves beating an ingredient to add air to it. This can be done with a whisk, a mixer, or a wooden spoon, but a stand mixer with a whip attachment is ideal. It usually takes longer than whisking to achieve the desired results.<\/strong><\/p>\n\n\n\n So whipping is more intentional than whisking and results in a more aerated mixture. It involves mixing to add more air to the ingredients. <\/p>\n\n\n\n Often, whipping is used for heavier ingredients like cream or butter making the whipping process take more time to do. Whipping requires vigorous flipping of heavy ingredients to incorporate air within each stroke.<\/p>\n\n\n\n When it comes to whipping, this is done with mixing bowls and whisks or mixers. You can also use an electric hand mixer or stand mixer for small amounts of ingredients like eggs, cream, or butter.<\/strong><\/p>\n\n\n\n It is important to note that when you are whipping, it needs to be done slowly in order for the air bubbles to stay in place and produce volume.<\/p>\n\n\n\n *By the way,<\/strong> I recently wrote an article about The Differences Between Whipping and Beating.<\/a><\/strong> This article talks about how and when to use the whipping and beating mixing methods.<\/strong> You can check out this article here!<\/p>\n\n\n\n When baking, it is recommended that you whip egg whites until they reach stiff peaks. This means that when you lift the beater out of the mixture, the peaks that form hold their shape and don\u2019t droop. However, some recipes may call for soft peaks which have a more creamy texture.<\/strong><\/p>\n\n\n\n How long to whip egg whites:<\/p>\n\n\n\n It usually takes about 5-7 minutes to achieve stiff peaks with a hand mixer or stand mixer at high speed. If you are using a whisk, it will take longer since you won\u2019t be able to incorporate as much air into the mixture.<\/p>\n\n\n\n Whisking egg whites is different from whisking a mixture of egg yolks and sugar. When it comes to the latter, there are no stiff peaks or creating volume with air bubbles. You want to beat the eggs until they become pale yellow in color and have thickened slightly.<\/strong><\/p>\n\n\n\n This means that when you lift the whisk out of the mixture, it should fall back into the bowl in ribbons rather than droplets. This usually takes about five minutes with a hand mixer or stand mixer on low to medium speed.<\/p>\n\n\n\n While mixing by hand is great, having some kind of electric mixer has saved me so much time throughout my whisking and whipping process.<\/p>\n\n\n\nWhat\u2019s The Difference between Whisking and Whipping?<\/strong><\/h2>\n\n\n\n
What is Whisking in Baking?<\/strong><\/h2>\n\n\n\n
How to Whisk When Baking<\/strong><\/h3>\n\n\n\n
What is Whipping in Baking?<\/strong><\/h2>\n\n\n\n
How to Whip When Baking<\/strong><\/h3>\n\n\n\n
How Long Should You Whip Egg Whites?<\/strong><\/h2>\n\n\n\n
Type of Peak<\/strong><\/td> Whipping Time<\/strong><\/td> Egg White Texture<\/strong><\/td> When to Use<\/strong><\/td><\/tr> No Peak<\/td> Less than 2 minutes<\/td> Liquid, slightly foamy<\/td> For broths or consommes<\/td><\/tr> Soft Peak<\/td> Up to 5 minutes<\/td> Thick, White, Creamy<\/td> Angel Food Cake, Waffles<\/td><\/tr> Firm Peak<\/td> Up to 7 minutes<\/td> Peaks hold, tip folds in<\/td> Soft Meringues<\/td><\/tr> Stiff Peak<\/td> Up to 10 minutes<\/td> Peaks hold, tip stands<\/td> Hard Meringues, Souffles, Ice Cream<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n How to Whisk Egg Yolks?<\/strong><\/h2>\n\n\n\n