stiff peak
Whipped cream goal
Stiff peak describes the consistency of whipped egg whites or cream when beaten to full volume.
At stiff peak stage, the mixture holds its shape firmly—when you lift the whisk, the peak stands straight up without drooping: Beat the egg whites to stiff peaks before folding into the batter.
Contrast with soft peak, where the tip curls over.
- egg whitesClear ovoid protein
- meringueBaked whipped whites
- Swiss meringueHeat-stabilized whipped whites
- Italian meringueSugar syrup-based whipped whites
- whiskLooped wire mixer
hand mixer · stand mixer · copper bowl · firmness · pavlova · mixture · glossy finish · angel food cake · foam · soufflé · heavy cream · chiffon cake · sugar · fold · stabilizing · macarons · beating · cream of tartar