Folding combines mixtures while preserving some of the air already beaten into them. It is useful when adding whipped egg whites or cream to a heavier base. The goal is an even mixture with no hidden pockets, achieved with fewer deliberate movements.
Step by step
Use a roomy bowl and flexible spatula
Have both mixtures at the temperature and consistency the recipe needs. A very hot base can collapse whipped cream or cook egg whites, so complete any required cooling first.
Loosen a dense base if directed
Some recipes ask you to stir a small portion of the foam into the heavier mixture first. This makes the remaining foam easier to combine. Follow that step when given rather than forcing all the airy mixture into a stiff base at once.
Cut down and lift from underneath
Slide the spatula down through the mixture, sweep across the bowl’s base and lift a portion up over the top. Rotate the bowl and repeat. Avoid rapid circular beating that quickly knocks out air.
Look at the base as well as the surface
Stop briefly to check for flour pockets or unmixed heavy batter underneath. Continue just until the mixture is even, then transfer and cook or chill according to the recipe.
Streaks or lost volume
Being gentle does not mean leaving large unmixed pockets. Use broad movements that reach the bottom. Foam that is dry and overbeaten is harder to fold evenly, so prepare it only to the requested peak stage. Do not taste raw flour or egg batter to judge whether it is mixed.
