þeyttur

þeyttur is an Icelandic term meaning “whipped” or “beaten,” formed from the verb þeyta, to whip or beat. It functions as a past participle and as a noun or adjective to describe a substance that has been aerated by whisking. In modern Icelandic, it is commonly used in culinary contexts to indicate that something has been whipped to incorporate air and increase volume.

In culinary use, þeyttur describes foods prepared by whipping to create a light, airy texture. The most familiar example is þeyttur rjómi, whipped cream. The term is also applied to other whipped preparations and foams used in desserts and beverages, including mixtures of dairy or eggs that have been whisked to a lighter consistency. Beyond recipes, the word conveys a state of whipped texture in menus and home cooking.

Linguistically, þeyttur reflects standard Icelandic participle formation, with the masculine/neuter form accompanying a base noun. The word is well established in contemporary Icelandic and appears in cookbooks, instructional texts, and everyday speech.

Historically, references to whipping and aeration appear in Icelandic culinary literature from the 19th century onward, and the form remains common in present-day Icelandic. See also terms related to whipped preparations in Icelandic cuisine, such as whipped cream and foams.