Soft peaks

Soft peaks is a stage in whipping cream or egg whites. When you lift the whisk, the foam forms a peak that holds for a moment and then curls over at the tip, like a wave. The foam is thick and creamy but still soft and smooth. It is the right point for folding into mousses and for cream to serve on desserts.

How to do it

1. For cream, use cold whipping cream or heavy cream with at least 30 percent fat. Chill the bowl and whisk too.
2. For egg whites, use a clean, grease-free bowl.
3. Whip on medium speed. Cream usually reaches soft peaks in 2 to 4 minutes with a mixer. Egg whites take 1 to 3 minutes.
4. Stop and check often once the mix begins to thicken.

How to tell it is done

• Lift the whisk and turn it upside down. The peak stands up, then the tip flops over.
• The foam looks smooth and glossy, and holds the marks of the whisk on the surface for a moment.
• Tip the bowl and the foam moves slowly, not like liquid.

If the peak stands straight up without bending, you have reached stiff peaks.

Why it works

Whipping traps tiny bubbles. In cream, fat droplets link around them. In egg whites, unfolded proteins form the walls. At soft peaks, the network holds its shape but is still loose enough to mix into other things without lumps.

Common mistakes

• Walking away from the mixer. Cream can go from soft to stiff to grainy in under a minute.
• Warm cream. It will not whip well. Keep it in the fridge until you start.
• Adding sugar to egg whites before soft peaks. Wait until you reach this stage for a stable meringue.

In recipes

"Whip to soft peaks" is common for cream to fold into mousse or to serve with pie. Many meringue recipes say to add the sugar "once soft peaks form". If you whip cream past soft peaks by mistake, gently stir in a spoonful of liquid cream to soften it again.