Whipping in cooking refers to the process of beating ingredients, usually cream or egg whites, to incorporate air and increase volume. This technique is commonly used to create light and fluffy textures in various dishes, such as meringues or whipped cream. A whisk or electric mixer is often employed to achieve the desired consistency. The key to successful whipping is to start at a low speed and gradually increase it, allowing air to be incorporated without splattering. Whipped ingredients can be used as toppings, fillings, or even as a base for other recipes, enhancing both flavor and texture in desserts and savory dishes alike.