A stage in whipping egg whites or cream where the mixture holds firm, pointed peaks that stand straight up when the beater is lifted. This is the final stage before over-whipping.
How To Do It
Start with cold heavy cream or room temperature egg whites in a clean bowl.
Beat on medium speed until foamy (for egg whites) or thickened (for cream).
Increase to high speed and continue beating.
Check by lifting the beater—peaks should stand straight up without drooping.
Stop immediately once stiff peaks form to avoid over-whipping.