{"id":4256,"date":"2022-01-23T16:18:49","date_gmt":"2022-01-23T21:18:49","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=4256"},"modified":"2022-04-27T11:30:15","modified_gmt":"2022-04-27T15:30:15","slug":"whipping-vs-beating","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/whipping-vs-beating\/","title":{"rendered":"Whipping Vs Beating: Knowing the Difference When Mixing"},"content":{"rendered":"\n
This post contains affiliate links.<\/em><\/p>\n\n\n\n You may have heard the terms “whipping” and “beating,” when baking but do you know what the difference between them is? Throughout my years of baking, I’ve gotten mixed up with these 2 mixing methods and I decided to dive in and learn the real differences between the whipping method and the beating method.<\/p>\n\n\n\n Whipping is intended to mix wet ingredients vigorously until frothy. You can use a paddle attachment or a wooden spoon to whip mixtures. Beating, on the other hand, is done to break down ingredients thoroughly when mixing them so that the mixture has a smooth and consistent texture.<\/strong><\/p>\n\n\n\n In this article, I’ll dive in further to find the difference between these two mixing techniques so you can better understand when to use each of them in your baking journey. I’ll also explain how they’re similar to one another so that you know that you’re not doing it wrong! <\/p>\n\n\n\n The main difference between whipping and beating is that whipping introduces more air into the mixture than beating. Beating is used for breaking down ingredients and incorporating them evenly, while whipping is used when you want to add air into the mixture and make it frothy.<\/strong><\/p>\n\n\n\n Also, whipping can be done with a wire attachment or a thin whisk while it is quite difficult to beat with a wire whisk.<\/em><\/p>\n\n\n\n Knowing when to use whipping and beating is important in order to achieve the desired results in your baking and cooking.<\/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 Below, I’m going to break down each method in detail so that there will be no more confusion!<\/p>\n\n\n\n As a general rule, whipping refers to mixing ingredients until they are frothy. It is vigorous and requires either a wooden spoon, paddle attachment, whisk, or wire attachment. This technique is used when you want to add air into the mixture, usually for cakes, meringues, and whipped cream.<\/strong><\/p>\n\n\n\n When whipping eggs whites or cream, make sure that your ingredients are cold so that they whip up better. Egg whites that are chilled will double in size and hold their shape better. The same goes for any dairy products like cream as they will also whip up better than room temperature ingredients.<\/p>\n\n\n\n Chill the bowl beforehand and do not take out your cream or egg whites from the refrigerator until the very last minute. <\/strong><\/p>\n\n\n\n You can do this by either using an OXO Good Grips 11-Inch Balloon Whisk<\/a><\/strong> or by using a KitchenAid K45WW Wire Whisk Attachment for Tilt-Head Stand Mixer<\/a><\/strong> depending on whether you have a KitchenAid mixer or not.<\/em> Either way you choose to whisk, you can check out both of these tools on Amazon!<\/p>\n\n\n\n When I’m about to make whipped cream, I even place my bowl in the freezer for 5 minutes to chill it. I’ve noticed that doing this helps reduce the amount of whipping time!<\/p>\n\n\n\n As a whole, beating refers to mixing ingredients until they are thoroughly incorporated. You can use a wooden spoon, paddle attachment, or wire whisk for this technique. This is used when you want to break down the mixture for a fluffier texture so it has an even and smooth consistency.<\/strong><\/p>\n\n\n\n Beating also introduces air into the mixture, but not as much air as whipping. Beating is used for heavier bases such as doughs and batters. <\/p>\n\n\n\n When beating an egg, you want to do it slowly at first so that the yolk and white are combined evenly.<\/strong> Then, you can increase the speed of your beater to incorporate more air into the mixture.<\/p>\n\n\n\n *By the way,<\/strong> I recently wrote an in-depth article about The Differences Between Whisking and Whipping.<\/a><\/strong> This article talks about how and when to use the whisking and whipping methods.<\/strong> You can check out this article here!<\/p>\n\n\n\n As a general rule, it is recommended to beat cake batter from anywhere between 2-6 minutes. This gives it ample time to properly beat your cake batter to the right consistency. You will know it is done when the batter has a smooth and creamy texture.<\/strong><\/p>\n\n\n\n While it depends on what kind of recipe you are using, most recipes require at least five minutes to ensure that the ingredients have been broken down and enough air has been incorporated into the mix.<\/p>\n\n\n\nWhat\u2019s The Difference between Whipping and Beating?<\/h2>\n\n\n\n
What is Whipping in Baking?<\/h2>\n\n\n\n
What is Beating in Baking?<\/h2>\n\n\n\n
How Long Should You Beat Cake Batter?<\/h2>\n\n\n\n