Whipped: meaning, definitions and examples
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whipped
[ wษชpt ]
cooking technique
Whipped refers to the action of beating a mixture vigorously, typically with a whisk or mixer, to incorporate air and create a light and fluffy texture. This technique is commonly applied to creams or egg whites to enhance their volume and stability. Whipped cream, for example, is created by incorporating air into heavy cream, resulting in a light, airy topping for desserts. Additionally, whipping can also refer to the process of mixing other ingredients for various recipes, ensuring a smooth and well-integrated mixture.
Synonyms
Examples of usage
- Whip the cream until it forms stiff peaks.
- I whipped the egg whites for the meringue.
- She whipped together the ingredients for the cake batter.
- The chef whipped up a delicious sauce.
textured food
Whipped describes a light, airy texture that is achieved by beating an ingredient. It is often used in reference to cream that has been whipped, giving it a fluffy and voluminous quality. Whipped foods tend to have a delicate mouthfeel and are popular in desserts and toppings. The process of whipping creates a product that is often more enjoyable to eat and enhances the presentation of a dish.
Synonyms
Examples of usage
- She served whipped topping on the pie.
- The recipe calls for whipped butter.
- Whipped frosting is lighter than regular frosting.
- He enjoyed the whipped yogurt with fruits.
Translations
Translations of the word "whipped" in other languages:
๐ต๐น batido
๐ฎ๐ณ เคชเฅเคเคพ เคนเฅเค
๐ฉ๐ช geschlagen
๐ฎ๐ฉ kocok
๐บ๐ฆ ะทะฑะธัะธะน
๐ต๐ฑ ubity
๐ฏ๐ต ๆณก็ซใฆใ
๐ซ๐ท battu
๐ช๐ธ batido
๐น๐ท รงฤฑrpฤฑlmฤฑล
๐ฐ๐ท ํํ๋
๐ธ๐ฆ ู ุฎููู
๐จ๐ฟ ลกlehanรฝ
๐ธ๐ฐ ลกฤพahanรฝ
๐จ๐ณ ๆๅ็
๐ธ๐ฎ stepen
๐ฎ๐ธ รพeyttur
๐ฐ๐ฟ าฑััะฟ-ัะพาัะปาะฐะฝ
๐ฌ๐ช แแแขแแฎแแแ
๐ฆ๐ฟ รงฤฑrpฤฑlmฤฑล
๐ฒ๐ฝ batido
Etymology
The word 'whipped' originates from the Old English word 'hwippian', which means 'to move quickly' or 'to strike'. This term has evolved over time to indicate the action of agitating a mixture to incorporate air. The culinary usage of the term became prominent in the 19th century as new kitchen technologies, like the hand whisk and later electric mixers, became available. These tools made it easier to achieve the desired light and airy textures associated with whipped ingredients. As cooking techniques evolved, the term 'whipped' found its way into numerous recipes and cooking terminologies, signifying both the action of mixing and the resulting texture. Today, 'whipped' is commonly associated with foods like cream, butter, and egg whites, and is an essential technique in both home cooking and professional culinary arts.