Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- verb Simple past tense and past participle of
overwhip .
Etymologies
Sorry, no etymologies found.
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Examples
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I think I overwhipped the chocolate ganache filling, but other than that, things came out super well and I think we have a winning recipe for Laura's birthday cake.
Cake adventures - a tale in many parts Cake for Breakfast 2009
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I think I overwhipped the chocolate ganache filling, but other than that, things came out super well and I think we have a winning recipe for Laura's birthday cake.
Archive 2009-06-01 Cake for Breakfast 2009
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When I whip egg whites, I get so panicked by the thought of a grainy mass indicating that the egg whites have been overwhipped, that I just stop too early.
foodbeam » Aaah si je savais faire… – Gougères au piment de Cayenne et au parmesan 2007
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When I whip egg whites, I get so panicked by the thought of a grainy mass indicating that the egg whites have been overwhipped, that I just stop too early.
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I think I overwhipped the frosting, though, because it totally did not spread right.
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Definitely not chocolate reddi whip -- just homemade whipped cream with chocolate and instant espresso powder mixed in I overwhipped it a bit, which is probably why it looks reddi whip-ish
the art of frosting 2005
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The butter grains in overwhipped cream leave a greasy residue in the mouth.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They also start the beating with about half the cream of tartar per egg that a cake or soufflé maker will, so that the foam will in fact progress to this somewhat overwhipped condition.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The butter grains in overwhipped cream leave a greasy residue in the mouth.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They also start the beating with about half the cream of tartar per egg that a cake or soufflé maker will, so that the foam will in fact progress to this somewhat overwhipped condition.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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