How to fold batter

Posted by Pink Parisian Print This Post Print This Post
September 4, 2007

Bonnie_Clyde asked in a comment below how to fold whipped egg whites into batter.

I found a site with clear instructions and pictures to make it easier. It is from the Food Network.

In a nutshell, these are the directions:

  1. Folding is a technique used to prevent deflating a light and airy mixture–such as whipped cream or egg whites–when combining it with a denser mixture
  2. Using a spatula, add a quarter of the whipped ingredient to the denser mixture and stir together gently to lighten up the base
  3. Then add the rest of the whipped ingredient and begin folding: Reaching into the center of the bowl, cut vertically through the two ingredients. Then pull the spatula out to the edge and up, gently folding the denser ingredient over the mixture
  4. With your other hand, rotate the bowl as you go. Keep folding until the mixtures are just combined. Don’t over-mix or you’ll deflate the whipped ingredient.

I hope this helps, Bonnie!

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Baking, Glossary, Tips

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