When folding one mixture into another where one has whipped air (whether whipped cream or an egg foam), when is it better to use a spatula vs. a whisk? I've seen it said that a balloon whisk is the best tool to use for folding, and have also seen people use a slotted skimmer/spider when folding flour into a biscuit cake batter. However, I've also seen cases where recipes from the same person will instruct using a whisk to fold for one recipe, but a spatula to fold for another recipe. I've also seen recipes that instruct to start folding with a whisk but finish with a spatula.
So I assume that neither tool is objectively superior than another at retaining volume when folding. But when do you know when you should use which tool?
Another related question I had was about folding a meringue into a cake batter. I know for mousses, it's recommended to whip your cream and egg whites (if using) only to soft peaks, not medium or stiff, before folding it into the mousse base. For example, the Valrhona website says that they are lighter, more stable, and easier to combine into the rest of the ingredients when only whipped to soft peaks. Additionally, the process of folding them in will continue working them too.
But when a cake recipe involves a meringue folded in, I see almost all recipes say to whip the meringue to stiff peaks. Cake batters are of course generally much thicker than mousse bases, so I understand that you may want the egg whites whipped a bit stiffer than soft peaks to match the consistencies of the two mixtures and make it easier to fold in. But still, wouldn't medium peaks maybe be better to ensure the egg whites remain at a good volume and don't collapse or become overworked?
So I assume that neither tool is objectively superior than another at retaining volume when folding. But when do you know when you should use which tool?
Another related question I had was about folding a meringue into a cake batter. I know for mousses, it's recommended to whip your cream and egg whites (if using) only to soft peaks, not medium or stiff, before folding it into the mousse base. For example, the Valrhona website says that they are lighter, more stable, and easier to combine into the rest of the ingredients when only whipped to soft peaks. Additionally, the process of folding them in will continue working them too.
But when a cake recipe involves a meringue folded in, I see almost all recipes say to whip the meringue to stiff peaks. Cake batters are of course generally much thicker than mousse bases, so I understand that you may want the egg whites whipped a bit stiffer than soft peaks to match the consistencies of the two mixtures and make it easier to fold in. But still, wouldn't medium peaks maybe be better to ensure the egg whites remain at a good volume and don't collapse or become overworked?