How to Fold (Baking)

Reviewed by Craig Watson

Last Updated: December 11, 2023 References

In baking, to "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired.^{[1]
X
Expert Source

Traci Morgan-Hoernke
Gluten-Free Baking Specialist

Expert Interview} Folding is often concerned with ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture.

The method of folding outlined here applies generally; always follow any additional folding instructions provided by your recipe.

Steps

Download Article

Folding usually occurs after you have already mixed the mixtures separately in their own containers. While this means more work and dishes, it also means a better end result, so it's worth doing what the recipe asks!
^{[2]
X
Research source} The thinness of either implement is important for making it easier to fold correctly.^{[3]
X
Research source}

Advertisement
^{[4]
X
Expert Source

Traci Morgan-Hoernke
Gluten-Free Baking Specialist

Expert Interview} Never do this the other way around, so as to avoid the risk of overwhelming the delicate mixture, and potentially bursting air bubbles, or causing other overwhelming reactions.^{[5]
X
Research source}
Cut down through the center of the two mixtures and bring the heavy mixture back up to the top. Baking 911 explains this as the: "down-across-up-and-over motion", which explains it well. Turn the bowl as you are doing this, to ensure that the folding is evenly distributed. Do not stir!
See "Tips" for avoiding over- or under-folding.^{[6]
X
Research source}

Community Q&A

Search

Add New Question

Question

Can I use a mixer instead of a whipping machine?

Community Answer

Yes, you may use a mixer instead.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 8 Helpful 6
Question

Why not use an egg beater?

Community Answer

The batter-folding technique is for delicate items into which you don't want to incorporate a lot of air by mixing.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 5 Helpful 1
Question

What is the procedure of folding?

Becca Unthank

Community Answer

The procedure of folding is when you have to carefully combine two mixtures of different thickness and weight into one smooth mixture, slowly working them together.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 2 Helpful 6

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Tips

This is an ideal method for adding beaten egg whites and whipped cream to a heavier mixture.^{[7]
X
Expert Source

Traci Morgan-Hoernke
Gluten-Free Baking Specialist

Expert Interview}

Thanks
Helpful 0 Not Helpful 0
Be sure to fold mixtures together that have the same temperature. For example, room temperature is best for items such as eggs.

Thanks
Helpful 28 Not Helpful 24
Batter that is insufficiently folded will leave a sticky, wet layer on the pan base after baking; batter that has been over-folded will inhibit higher rising of the baked item because the air bubbles have been burst.

Thanks
Helpful 1 Not Helpful 0