Shelf · Dough & batter · No heat
Whipping to peaks
Beating cream or egg whites until they hold peaks — soft tips droop, stiff tips stand.
Why it works
Whisking unravels proteins into films around air bubbles; more whipping stiffens the foam until it finally breaks.
The tell
Soft peaks fold over like a bird's beak off the whisk; stiff peaks stand straight without slumping.
- Droops over
- Bird’s beak
- Stands straight
How it fails
Overwhipped cream turns grainy on its way to butter — fold in a splash of fresh cream to rescue slightly-over. Overwhipped whites clump and weep, so stop at glossy.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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