How to Fold

by • January 20, 2012 1 Comment

1 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Looking to make this genius whipped cream, a meringue, or anything that requires delicate handling? You need a lesson on folding. Watch A&M demonstrate their two-handed technique, coaxing their two subjects into one gently, lovingly -- no fluffiness lost on the way.

Now, check out some fabulous dessert recipes to show off your new skill.

This week's video was once again shot and edited by our fabulous videographer Elena Parker.


Topics: Videos

💬 View Comments ()

Comments (1)


over 3 years ago Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

I really love videos like this one because so many of us do so many actions in the kitchen without thinking of them as learned intentional actions.

I can add only one extra piece of advice~
when folding two ingredients together of different weights/aerations/viscosities, it's important to "liaise" first. Meaning-- in the case of the above, to keep my overall mixture more aerated I would have either 1. used a third bowl to marry a little bit of the liquid with the whipped cream before mixing everything together or 2. using the spatula like a whisk, mix 1/4 - 1/3rd of the whipped cream into the liquid before folding all of everything together.

This "1st" step in a series of 3, instead of 2, is of utmost importance when making mousse or any mixture of egg whites/meringue as a main ingredient, or in recipes with many forms of fat &/or ingredients of lesser and greater viscosities/consistencies.

I once worked for a pastry chef who used to say, "Every fold must have a reason. An intention. The more strokes, the less overall air kept."