What is a key difference between whipping cream and whipping egg whites?

Whipping cream and whipping egg whites require different temperature conditions to achieve the desired volume and texture when aerating. Whipping cream is best when chilled, as cold temperatures help stabilize the fat molecules within the cream, allowing them to trap air effectively. This results in a light, fluffy texture that is ideal for toppings and fillings.

On the other hand, egg whites should be brought to room temperature before whipping. When egg whites are at room temperature, the proteins within them unfold more easily and can better incorporate air. This creates a stable foam that can increase in volume, which is essential for recipes that require meringues, soufflés, or similar preparations.

Understanding these temperature factors is crucial for achieving optimal results in baking and pastry work, as they directly impact the texture and volume of the whipped products.