Soft, Firm & Stiff Peaks for Whipping Cream or Egg Whites

Soft and stiff Peaks......Captain Hooks' hand....lalalalala~

For a first time  or newbie bakers....understanding some of the baking terms is a must...It is important for us to understand the function, the uses and other related items in order to get the desired results at the end of baking process. When we did not use the right technique or read a recipe wrong, and the results can become very unpredictable... For today i would like to share about the terms of soft, firm and stiff peaks which i get from the cook website...I just copy the related information for you all to read...hehehehehe. The technique is the same for beating egg whites or whipped cream...

1. No Peaks: After a few minutes of whipping, the egg whites are getting foamy & opaque, but they're still so liquidy that they won't hold a shape at all
2. 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
3. Firm Peaks: Now when you turn your whisk upside down, the peaks will hold and the ridges are more distinct, but tips fold back on themselves. 
4. Stiff Peaks: Turn the whisk upside down, and those peaks hold proudly. They should point straight up without collapsing at all. The mixture is thick and heavy.
5.  Over Beating: After the stiff peak stage, egg whites or whipped cream will start to look grainy and dull. They will eventually collapse back on themselves

If you are making meringue or anything where sugar has been added during whipping, you do not have to worry about over-beating them as much. Well......can try beating the egg whites and start making the meringue for pavlove.....weheee....