I'm in a sublet situation, so my stand mixer and hand mixer are packed away in storage for a little while. This means that whenever I need egg whites or cream beaten stiff, I have to do it by hand. It's really not that hard and doesn't take as long as most people think. Read on for a few tips on how to whisk by hand.
There are a lot of reasons why you may want to whisk by hand besides lack of equipment. Maybe you want to keep things quiet and simple, or the baby is sleeping nearby, or you're just trying to be more unplugged in the kitchen. Maybe you just don't want to haul out your stand mixer or maybe your electricity is out and you still want to bake that cake. Or maybe whisking by hand is the only exercise you're going to get today! Whisking by hand also allows you to keep a close eye on what's happening so you can stop when your cream or whites are just perfect.
With both cream and egg whites, you should be sure your bowl is large enough to allow for vigorous whisking and the expansion of the whites or cream. You are incorporating air, so your whisk needs plenty of room to move around. A balloon whisk is nice in that it helps to incorporate in more air but it's not necessary.
Egg Whites
If you have a copper bowl, then you are living la dolce vita! There is a chemical reaction between egg whites and copper that helps the whites to whip up and stiffen. But don't worry, a regular (but not plastic) bowl will work, too, just use a pinch of cream of tartar to help mimic the copper's influence.
Whatever you do, be sure your bowl and whisk are very clean and grease-free as fat, as well as bits of egg yolk, will hinder your progress.
If possible, let your egg whites come to room temperature before beating. You can hasten this by placing your bowl of egg whites into a bowl of hot water for a few minutes, stirring occasionally.
Begin whisking by vigorously swishing your whisk back and forth to break up the egg whites until they are foamy. Then start whisking in a more circular motion, lifting the whisk up and out of the egg whites. When to stop? That depends on how stiff you want your peaks. Visit Emma's visual guide for a look at what is meant by soft, firm, and stiff peaks.
Cream
Unlike with egg whites, you want your cream nice and cold when you whip it. If there's time, chill your bowl and whisk in the freezer for several minutes. Cream tends to splatter when you first start to whip it, so keep your strokes as small and contained as possible in the beginning. One the cream has started to thicken you can beat more vigorously. Add sweeteners and other flavors (such as vanilla) after the cream has reach soft peak stage (again, Emma's guide to peaks is here.)
Will your arm get tired? Possibly. If it does, just switch to your other side and do your best until your dominant hand is rested and then switch again. You can hold your bowl in one arm and whisk with another or you can whisk with your bowl on a surface in which case you may want to create a circular collar with a tea towel to hold the bowl in place.
It's true, there are times when I wish I had my hand or stand mixers back but usually I enjoy my mini workout with the whisk and bowl. As mentioned, I can keep a closer eye on things when whisking by hand and it's much quieter, too. And, I have to admit, whisking by hand makes me feel kind of tough and self-reliant. Who needs all those sissy electrical appliances when you've got a copper bowl and a forearm the size of a baseball bat?
Related: Quick Tip: Beating Egg Whites
(Image: Williams-Sonoma)
How To Cook Fluffy, Tasty Quinoa
Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
100 DIY Ideas for the 3-Day Weekend
Danielle's Charming, Classic Walk-Up
If anyone in OH has access to Snowville cream... that stuff whips up at the mere thought of whipped cream. It's awesome!
I dont have a copper bowl, does that really make a difference with the whites?
Also, grammar in the article: should be dominant not dominate. :)
Who tries to bake a cake when the power is out? Hehe that made me laugh.
Tara in Florida, the copper bowl is nice but by no means necessary. Any bowl will do (heck, I've used more plastic bowls to whip egg whites than I can count- so long as it's clean, it will be fine to whip in really!)
I usually hand whip to keep things quiet (like waffles for breakfast) or because I don't need much and don't want to messy up my whole mixer. My new favorite way of whipping fast though is with my immersion blender. It has a whisk attachment and is fairly quiet and it does all the handwhipping work for you in a fraction of the time.
Plastic is porous and can hold oil, even when it's clean to the touch, which can affect egg whites.
What about using an egg beater?
@nixx, Yes, that's true, but in my experiences, it's so negligible to non-existent the amount that it doesn't affect anything using plastic. I'm sure that's not the case for everyone, but if I washed the bowl in hot soapy water, I've used it with success. Never had whites not whip on me yet.
JMORRI26: I actually baked a cake without electricity just the other day! My power went out but I still needed to bake a cake to bring to a friend's house that evening. Lucky for me I have a gas stove.
I always whip cream by hand because I think it turns out better. I also do small amounts of egg whites by hand because my electric hand mixer occasionally puts small dents in my copper bowl.
@ dana, that's pretty awesome! I have a gas oven too but its electric displays, so if the power went out I think I'd be out of luck.
The most delicious divinity I ever ate was made by a man who poured the egg whites out on a turkey platter and then whipped them by hand---with a two-tine meat fork. I wonder if a professional cooking school has ever quantified which method of beating egg whites actually incorporates the most air into the whites.
How about the Hows and Whys of using an apostrophe?
I've recently whipped egg whites in copper to compare it to other types of bowls (took a recreational class at a culinary school) and boy, does it make a difference. Not essential, but quite nice. Luxury! If you are a baker, treat yourself sometime. You deserve it for all the joy your bring people with your goodies. You can frequently find reasonably priced ones at Marshalls.
Great tips! I don't have a stand mixer and I don't like using my electric mixer any more than I have to. Will have to try the cream of tartar in the egg whites! Might give my coconut macaroons a little more lift.
Knowing how to, and having the stamina to make all things by hand should be required kitchen learning.
I can bake with the power out - our fireplace insert has a small oven on top - has saved me several times!
I like to whip cream and make milk frothy by hand. The easiest way is to hold the handle of the wire whisk between your palms and then rub your hands together as if making a fire.
I have been searching for a copper bowl for ages. There are plenty out there, but I have a specific look in my mind and I don't want to buy until I find "my bowl." Just wanted to throw that out there.
Ditto what caseoftornados said - I think we should all be able to make do from scratch. That said - I never knead or whip by hand because I am laaaazy. :)