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Whipped egg white recipe with smooth glossy stiff peaks in a mixing bowl

Whipped Egg White Recipe

Learn how to whip egg whites into soft, firm, or stiff peaks with a simple, reliable method. This easy whipped egg white recipe creates a light, stable foam for cakes, soufflés, waffles, mousse, meringue, and other recipes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 3
Course: Baking Basics
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 pinch salt optional

Method
 

  1. Place the egg whites in a completely clean and dry glass or stainless-steel mixing bowl.
  2. Beat the egg whites on low speed until they become loose and foamy.
  3. Add the cream of tartar and optional pinch of salt.
  4. Increase the mixer to medium speed and continue whipping.
  5. Beat until the egg whites reach the stage required by your recipe: soft, firm, or stiff peaks.
  6. Stop whipping once the desired peak stage is reached and use the whipped egg whites immediately.

Notes

  • Use a completely grease-free and dry bowl because even a small amount of yolk, oil, or grease can prevent the egg whites from whipping properly.
  • Separate eggs while cold, then allow the whites to sit for about 15–20 minutes if you want them to whip faster.
  • Avoid starting the mixer at maximum speed. Medium-speed whipping helps produce a more stable foam.
  • Soft peaks: the tip bends over when the whisk is lifted.
  • Firm peaks: the peak holds its shape but the tip curves slightly.
  • Stiff peaks: the peak stands upright and the whites look smooth and glossy.
  • Stop whipping if the whites begin looking dry or grainy because they may be overwhipped.
  • Plain whipped egg whites are best used immediately.