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Have you ever created a dish that required crisp peaks but didn’t know how long to whisk the egg whites? Don’t be concerned; you’re not alone. Many people are unaware of how to create the gorgeous, crisp peaks that make desserts appear so stunning. So, how long should egg whites be whipped to stiff peaks?

In general, depending on your whipping pace, you should achieve stiff peaks after around 4-5 minutes. If you’re using an electric mixer, start slowly and gradually raise the speed as the egg whites bubble up. Handwhipping, on the other hand, will take a bit longer.

I’ll go through how to create stiff peaks in more depth below, as well as the many elements that might influence your outcomes.

How Long Should You Whip Egg Whites for Stubborn Peaks?

The time it takes to beat egg whites to stiff peaks is determined by many variables. The temperature of your egg whites, as well as the speed with which you beat them, all influence how long it takes to get firm peaks.

It’s worth noting that firm peaks are easier to obtain when the egg whites are clear of yolk. As a result, the separating step is just as critical as the whipping step.

Although I like doing my mixing by hand, I greatly prefer using a stand mixer. I just posted an article on the 3 Best Stand Mixers for Bakers at Every Stage of Their Baking Journey. After an examination of many stand mixers, the KitchenAid Artisan Tilt-Head Stand Mixer was named the Best Overall Mixer. This stand mixer is available on Amazon!

I’ve discovered that when the eggs are cold, the whites separate flawlessly. Thus, before you begin whipping, make sure your eggs are cool.

While the whites are somewhat heated, you will create stiffer peaks quicker. As a result, before beating the egg whites, place the bowl in a warm water bath for a few minutes.

This makes it simpler to generate stiff peaks and helps the whites keep their form when cooked.

How long should you whisk egg whites to get stiff peaks?

Using a Fork Using a Whisk Using an Electric Mixer
4-5 minutes 3-5 minutes 2-3 minutes

If using an electric mixer, start at a low or medium speed and gradually raise the speed as the egg whites bubble up. After around 3 minutes of whipping on medium speed, soft peaks should appear.

Soft peaks occur when the whites begin to keep their form but remain drooping.

Continue whipping faster and faster until you achieve stiff peaks. When the whites stand up straight and have a glossy shine, they are said to have stiff peaks. The whites should not fall out if you hold your mixer upside down.

Why aren’t my egg whites stiffening?

The most frequent cause of egg whites not stiffening is because something in the dish is preventing them from foaming. This might be a drop of water, oil, or an egg yolk particle. Before you begin beating the egg whites, make sure your bowl and whisk are totally clean and dry.

Any oil or water will keep the whites from stiffening.

Another reason your egg whites may not be firm is if the speed on your electric mixer is too low. When the pace is too slow, the whites do not get enough air and deflate.

*By the way, if I didn’t have the appropriate sort of mixer, I wouldn’t be able to cure my runny buttercream frosting. In this case, I utilized a 5-Speed Electric Hand Mixer, which is capable of getting the job done! On Amazon, you can find the Hand Mixer I use!

Another possibility is that you haven’t beaten for long enough. I’ve discovered that it takes me around five minutes to get gentle peaks and 10 minutes to achieve hard peaks.

The temperature of your egg whites may also have an impact on how effectively they whip. If the egg whites are too cold, they may not stiffen as well. Thus, before you start whipping, you may want to warm them up a little.

Last, be certain that you are using fresh eggs. Older eggs tend to have watery whites that do not whip up as effectively.

How Do You Make the Perfect Egg White Whip?

To begin whipping the ideal egg white, make sure your bowl and whisk are clean and dry. While the egg is still cool, separate the whites from the yolks, being careful not to break the yolk. Move the egg whites to a larger mixing bowl and whisk on medium speed.

While beating egg whites, they go through many phases or peaks. Soft peaks are required for certain desserts while strong peaks are required for others.

The length of time you whisk the egg whites makes a difference in peak consistency. The longer you whisk the egg whites, the stiffer and thicker they get.

stout peaks (not only does the peak on the egg white surface hold but so will the peak on the whisk or beaters when turned to peak upwards as shown above).


Now, turn the mixer to medium and begin whipping. Once the whites begin to bubble, gradually increase the speed.

At this stage, you may add cream of tartar to help the whites solidify. You should have soft peaks after around five minutes.

Continue whipping faster and faster until you achieve stiff peaks. When the whites are shiny and hold up straight, you’ve attained stiff peaks.

*By the way, I just published an in-depth piece titled The Differences Between Whisking and Whipping. This article discusses when and how to employ the whisking and whipping processes. This article may be found here!

What Happens If No Stiff Peaks Form?

If firm peaks do not form after 5-10 minutes, beat the egg whites for a few minutes longer. If the whites still do not firm, add a little cream of tartar or vinegar to assist them. The acidity in these components aids in the stabilization of the egg whites, causing them to stiffen.

If your egg whites are still not firm, something in the dish may be preventing them from foaming.

Check that your mixing bowl and whisk are clean and dry.

Even though it may be inconvenient, you might try using a separate dish and starting again with fresh egg whites. This is an option just if you are unsure which of the following factors is causing your egg whites to not form firm peaks.

*Also, I just published a piece titled The Differences Between Whipping and Beating. This article discusses the whipping and beating mixing procedures and when to employ them. This article may be found here!

Using a Fork, whisk egg white until stiff.

To whisk egg whites until stiff, tilt the bowl at an angle with your non-dominant hand and produce circle-like patterns with the fork using the action of your dominant hand’s wrist. This enables air to travel through the fork’s perforations, resulting in frothy egg whites.

It will take you longer, but the technique remains same. Make sure there is no yolk in the egg whites after separating them from the yolk. If desired, top with cream of tartar.

Begin whisking at a slow speed and gradually raise as the peaks froth. You should have stiff peaks after around five minutes.

Here’s a video I discovered that shows how quickly you can generate stiff peaks using a fork:

Depending on whether you have a KitchenAid mixer, you may use an OXO Good Grips 11-Inch Balloon Whisk or a KitchenAid K45WW Wire Whisk Attachment for Tilt-Head Stand Mixer. If you prefer to whisk, both of these gadgets are available on Amazon!

Since you won’t have the same power as an electric mixer, whisking by hand will take a bit longer. It is still feasible to get firm peaks, but it will take some effort.

Begin whisking at a moderate speed and gradually raise it as the egg whites bubble.

You should have firm peaks after around 10 minutes of whisking. If your arm becomes fatigued, take a few minutes off before resuming.

Is it possible to overbeat egg whites?

In general, it is possible to overbeat egg whites. As the shape collapses, gets grainy, and becomes watery, they are overbeaten. Overbeaten egg whites cannot be saved, thus it is preferable to start again if this occurs. Egg whites that have been overbeaten will collapse and lose firmness.

When egg whites are overbeaten, they split, which breaks up the makeup of your whipped egg whites.

As the egg whites lose water, the shape falls and becomes gritty.

These are quite difficult to salvage, but adding some acid, such as cream of tartar, may assist absorb the extra moisture.

*As an aside, I just published an essay titled The Differences Between Whisking and Beating. This article discusses when each of these mixing procedures should be used. This article may be found here!

What Should You Do With Leftover Egg White?

After your egg whites have been overbeaten, consider adding items with acidic characteristics, such as cream of tartar. Since the acidity should absorb and stabilize the extra moisture, the overbeaten egg whites should stiffen again.

You may also try adding more egg whites to the mixture and whisking it again. If there were not a lot of egg whites in the mixture to begin with, this might assist to rescue them.

If it doesn’t repair the overbeaten egg whites, you should start over with fresh egg whites.

Nevertheless, adding fresh egg whites to overbeaten ones would most certainly ruin the new ones, so avoid this if possible.

*By the way, I just published an essay on All The Various Baking Mixing Techniques. This article discusses the ten distinct mixing methods available for producing baked products. This article may be found here!