Folding means gently working an airy mixture, such as whipped egg whites or whipped cream, into a batter or cream without losing the air.

Good to know

Use a spatula or large spoon to lift the mixture from the bottom over the top. Never stir, or you will destroy the air bubbles. Folding properly is the key to light mousses, soufflés, sponge cakes and parfaits.

Tip

Stir in a third of the airy mixture quickly to loosen the base. Then fold in the rest gently in two additions.

Related terms

Homogeneous, Espuma, Mounting