Beat whites until they hold peaks but are still creamy.

In another bowl, beat egg whites until they hold peaks.

When done correctly, the mixture will hold peaks and be smooth throughout.

The surface of a Bingham plastic can hold peaks when it is still.

Beat egg whites until they hold peaks but are not dry.

Whip heavy cream just until it is thick enough to hold soft peaks.

Beat egg whites with a pinch of salt until they hold peaks.

In a small bowl, beat the heavy cream until it just begins to hold soft peaks.

Continue beating until the egg whites hold firm peaks but are not dry.

Beat until the egg whites hold firm peaks, about 3 minutes longer.