A Visual Guide to Whipping Soft, Firm, And Stiff Peaks

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Dec 13, 2024
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Whipped egg whites.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

Baking is one place where you don’t have a lot of wiggle room. Read a recipe wrong or try an ingredient substitution, and the results can become very unpredictable. So when a recipe says to “whip to firm peaks,” you know we want to get it right! Here’s a visual guide to help us out.

The stages of “peaks” is the same for beating egg whites or making whipped cream. In this guide, we’re using whipped cream. We’re also using a standing mixer on the second to highest setting, but you can also use a hand mixer. If you need a work-out, you can also try whipping by hand!

Credit: Design: The Kitchn

No Peaks

After a few minutes of whipping on medium speed, the cream should be getting foamy, but still so thin that it won’t hold a shape at all.

Credit: Photographer: Alex Lepe ; Food Stylist: Ben Weiner

Soft Peaks

When you turn your whisk upside down, the peaks are just starting to hold. They’re soft and melt back into themselves after a second.

Credit: Photographer: Alex Lepe ; Food Stylist: Ben Weiner

Firm Peaks

Now when you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but the tips fold back on themselves.

Credit: Photographer: Alex Lepe ; Food Stylist: Ben Weiner

Stiff Peaks

Turn the whisk upside down, and those peaks hold proudly! They should point straight up without collapsing at all (or maybe a little bit just at the very tips). The mixture is thick and heavy.

Credit: Photographer: Alex Lepe ; Food Stylist: Ben Weiner

Over-Beating

It is possible to take it too far. After the stiff peak stage, egg whites will start to look grainy and dull. They will eventually collapse back on themselves. Whipped cream will also get grainy and will start to separate into fat and liquid.

There’s not much to do about over-whipped cream other than keep whipping until it becomes butter! If you catch egg whites just as they are starting to turn grainy, you can try adding another egg white into the bowl to bring it back.

Also, sugar stabilizes egg whites. If you’re making meringue or anything where sugar has been added during whipping, you don’t have to worry about over-beating them as much.