Schneebesen

Schneebesen is a hand-operated kitchen utensil used to beat, whip, and emulsify ingredients by rapid motion. In English, it is commonly called a whisk. It is frequently used to beat eggs, whip cream, blend sauces, and aerate batters, making it a standard tool in many European kitchens.

Design and variants: The typical Schneebesen consists of a handle connected to a cluster of flexible wires formed into loops or coils. The most common variant is the balloon whisk, with a rounded shape that increases surface area for beating air into mixtures. Other varieties include the French whisk with thinner, longer wires, and flat or disco whisks designed for emulsifying sauces or scraping the bottom of a pan. Modern versions often feature silicone-coated tips for use with non-stick cookware.

Materials and care: Wires are usually stainless steel; handles may be stainless steel, plastic, or wood. Silicone-coated versions are available for gentle contact with non-stick surfaces. Many Schneebesen are dishwasher safe, but hand washing may be preferred to preserve handles. After use, dry thoroughly to prevent rust. Replace if wires become bent or detached or if the handle cracks.

Etymology and history: The name Schneebesen derives from the German Schnee (snow) and Besen (broom), referencing the snowy foam produced when whisking. Whisks have existed in various forms since early modern Europe, with wire-coil designs evolving in the 19th and 20th centuries into the balloon and French whisk variants common today.