How to whip egg whites to soft, firm or stiff peaks

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Whipped egg whites are the secret to deliciously moist cake, perfectly puffed soufflés, decadent billowy mousse and sweet fluffy meringue. Whipping egg whites with precision to a lighter, delicate texture will add dimension and lightness to your favorite recipes. A KitchenAid® stand mixer can help you achieve whipped peaks faster than a competitor.* This guide will show you step by step how to whip egg whites to form the proper peak consistency for your culinary endeavor.

*Compared to SMEG® SMF02PKUS. Based on 4 large egg whites at room temp.

What are whipped egg whites?

Whipping egg whites incorporates air to increase the volume of your ingredients, creating a light and fluffy texture. An egg white consists of 10% protein and 90% water. When you agitate egg whites by whisking them, the air stretches the protein as water molecules form bubbles increasing the volume.

  • Minimum 2 egg whites 

  • Maximum 20 egg whites


While fresh, room temperature egg whites will whip up more easily, separating the egg white from the yolk can be less complicated when your eggs are cold. For better results, separate the eggs when you remove them from your fridge and allow the egg whites to warm up to room temperature for approximately 30 minutes.

Double check that no yolk is in the egg whites or you may not be able to reach stiff peaks. Add an optional stabilizer like salt or cream of tartar to help with volume and sugar for dessert recipes.

Total Time
  • Small batches will take 1 to 2 minutes

  • Larger batches will take 13 to 15 minute

KitchenAid® stand mixer next to a bowl of fresh eggs.


Fit your stand mixer with the wire whip accessory. Make sure your mixing bowl and wire whip are clean. Any residue from previous use, especially fats like oil or butter, may interfere with the process. Clean and dry the mixing bowl and wire whips thoroughly or wipe clean with white vinegar. Do not use a plastic mixing bowl as this will affect your results.

A closeup of a KitchenAid® stand mixer flat beater accessory.


Place your egg whites along with a pinch of the optional salt or cream of tartar in your mixing bowl. If the recipe calls for adding sugar, after the egg whites have foamed up a bit, you will want to gradually add the sugar one tablespoon at a time as you’re mixing the ingredients.

KitchenAid® stand mixer with a wire whip accessory next to cracked egg shells and fresh baked cinnamon rolls.


Whip ingredients on medium speed for 30 to 60 seconds or until frothy. Start to sprinkle the sugar at this point, if you’re adding it. Increase the stand mixer speed to high and whip until egg whites form soft peaks. High speeds (8-10) allow for an abundance of air to be incorporated very quickly.


When beating egg whites, the key is to check your peak consistency by pausing throughout the process to remove the whip and hold it upright to notice the shape. If using a tilt-head stand mixer, simply stop the mixer and tilt the head back to see the shape of your peaks. Keep an eye on the texture after the frothy stage. Soft peaks will hold their shape and then droop. Firm peaks are slightly thicker. With stiff peaks, you will notice a slight glossy sheen on a more rigid peak as it sits firmly in place on the whisk.

KitchenAid® stand mixer with a wire whip accessory with stiff egg white peaks in modern kitchen.


When adding your egg whites to other ingredients, gently fold the whisked mixture with wide, slow strokes to keep the volume. Avoid over mixing or it may deflate the ingredients.

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Can you whisk egg whites with a hand blender?

Some hand or immersion blenders come with a whisk accessory to help with tasks that require aerating ingredients. You can use the whisk to quickly whip egg whites to your desired peak consistency. A KitchenAid® hand mixer  is also a versatile kitchen tool that can easily whip egg whites to fluffy peaks.

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