The BergHOFF Leo stainless steel whisk is a balloon whisk built for aeration — beating eggs, whipping cream, smoothing lumps out of a roux, and combining batter without overworking it.
The wire loops are spaced to trap and fold air into a mixture rather than simply stirring it, which is the difference between whipped cream that holds and cream that goes flat.
Key features
Balloon-shaped wire loops for maximum aeration
Stainless steel construction, dishwasher safe
Balanced handle for extended whisking
Part of the BergHOFF Leo range
Frequently asked questions
What is a balloon whisk best for?
A balloon whisk is best for anything that needs air incorporated: whipping cream, beating egg whites, making meringue, and combining light batters. Its rounded shape sweeps the curve of a bowl efficiently.
Can I use a metal whisk on non-stick pans?
Avoid it. Metal wires can scratch non-stick and ceramic coatings. Use a silicone whisk or spatula for coated cookware, and reserve the stainless steel whisk for bowls and uncoated pans.
How do I whisk egg whites to stiff peaks by hand?
Start slow to break the whites down, then increase speed steadily. Use a clean, completely grease-free bowl, as any fat prevents the whites from holding structure. Stiff peaks stand upright when the whisk is lifted.
