whipping

food processing

Written by

The Information Architects of Encyclopaedia Britannica

Last updated

July 15, 2026

Quick Summary

In food processing, "whipping" refers to the process of beating ingredients to a smooth or frothy consistency. This is commonly done with ingredients like cream, which is specifically called "whipping cream" if it contains at least 30% butterfat.12

This vigorous beating can incorporate air into mixtures, which acts as a leavening agent. For example, in baking, egg whites are whipped to create airy textures in cakes like angel food and sponge cakes. The air bubbles trapped during whipping are essential for the final texture of these products.3

Summary created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

4 Britannica Sources

Ask Britannica AI about this topic

Britannica doesn't have a full article on this topic, so we've curated a list of our relevant coverage.

dairy product
Additions and treatment
…increased by 50 percent by whipping in air—or, better still, nitrogen or an inert gas in order to prevent oxidation of the fat. Whipped butter, both salted and sweet, is sold in small plastic-coated tubs.
Read More
…increased by 50 percent by whipping in air—or, better still, nitrogen or an inert gas in order to prevent oxidation of the fat. Whipped butter, both salted and sweet, is sold in small plastic-coated tubs.
Read More