Cake Decorating Blog

Do You Know the Different Types of Kitchen Whisks?

Balloon, ball, spiral, cage, coil. No, we’re not playing “I spy” at a circus show. We’re talking about different types of whisks: these are just a few of the many types that live in kitchens, nestled between wooden spoons and spatulas, around the world, contributing to cooking, baking and cake decorating efforts.

Who knew that there were so many types of whisks?

Whisk Laying on Patterned Surface
Photo via CakeSpy

As a cooking and baking technique, whisking is not a new concept.

In fact, as revealed in the cookbook The Best of Shaker Cooking, a recipe from the Shaker community estimated to have been written in the 18th century calls for whisking, asking the baker to “cut a handful of peach twigs, which are filled with sap at the season of the year. Clip the ends and bruise them and beat cake batter with them. This will impart a delicate peach flavor to the cake.”

Other early recipes call for mixing ingredients by hand–a sort of no-frills form of whisking.

Cartoon of a Cupcake Mixing and Baking
Illustration via CakeSpy

We’ve come a long way in terms of whisking. Today, a wire whisk is considered a common kitchen tool. But this is actually a relatively recent phenomenon. The wire whisk first began to be produced in the 19th century, but it was a celebrity endorsement of sorts that brought this tool to the mainstream.

Yep, it’s true. Julia Child is credited with bringing the whisk to the American masses. She featured a whisk during the pilot of her show, using it to whisk eggs for an omelet.

In a New York Times article, famed chef Alice Waters notes that “Before Julia, we used that little egg beater — the one that you wind up — or a fork to beat egg whites,” Alice Waters told me via e-mail. “My family never had a whisk.”

By the way, Julia Child called her tool a “whip”, but through the years the term for the tool has shifted to “whisk”, though the terms are interchangeable.

So which whisk should you choose?

Depends on what you’re making. Here’s an exploration of the many types of whisks out there today, including an exploration of the baking and cooking projects best suited to each one.

Whisk Bike Stand
Photo via CakeSpy

A note on materials

While wire is the most popular material for a whisk, it’s not the only type out there. You may see wooden or plastic whisks in a number of the different styles featured below. Here’s a brief explanation of both materials.

Wooden whisks:

Made from firm but flexible pieces of wood (usually birch), these whisks are generally used for light whipping, primarily for baking.

Silicone coated whisks:

These are wire whisks, but the wires are coated with heatproof silicone. They are a great choice for non-stick pans, as they will not scratch the protective coating, and their non-stick surface can make cleanup easier.

Now, on to the different types of whisks.

A Rubber-Handled Whisk
Photo via OXO

Balloon whisk:

This is one of the most popular types of whisks. The “balloon” is made from a series of flexible wires (usually eight or more) which join at an end which is attached to a handle. Balloon whisks come in a number of sizes, from teeny tiny to almost cartoonishly large.

Suggested uses: The uses for a balloon whisk are many, and include but are not limited to mixing eggs, vigorously whisking air into egg whites or cream to create meringues or whipped cream, lightly mixing together dry ingredients in lieu of sifting.

French Whisk
Photo via Baytree Cookware

French whisk:

This is the other most famous whisk in the world of kitchen supplies. Like its balloon whisk brother, the French whisk is composed of a series of overlapping flexible wires which join together at a handle. Its shape is different than a balloon whisk, however: it is longer and narrower.

Suggested uses: Like the balloon whisk, this is an all-purpose tool. Whisks with more flexible wires are best suited to liquids, whereas more sturdy wires are better suited to thicker sauces or custard type mixtures. Its narrow profile allows this whisk to better scrape the edges of pans, so it is a favored tool for mixing sauces or ingredients which are being combined in a deep pan.

Flat Whisk
Photo via Bed, Bath & Beyond

Flat whisk: 

Also commonly called a roux whisk. Visually, it looks like a balloon or French whisk that has been flattened–it has the signature loops that you’d expect in a whisk, but fewer, and they lie flat. This orientation makes it uniquely suited to stirring in shallow pans such skillets.

Suggested uses: Owing to its harmonious nature with skillets, this whisk is a great choice for making a roux or various pan sauces.

Spiral Whisk with Rubber Handle
Photo via

Spiral whisk:

This unique-looking whisk consists of a rounded loop, around which another wire is coiled around. The head is slightly angled. Since the head bends to fit the space it is inserted into, this type of coil whisk will constantly make contact with the pan or bowl, which helps to ensure even mixing while preventing scorching.

Suggested uses: This whisk is well-suited for mixing sauces (from mother sauces to pan sauces and variations), vinaigrettes, or for incorporating liquid into a roux while reducing any possible lumps.

Ball Whisk

Photo via Amazon

Ball whisk:

There are no loops on this unique whisk, which looks more like a retro lighting fixture than a kitchen tool. Instead, it consists of a series of individual wires which starburst out from a handle and each have a ball bearing on the end. The lack of loops makes it easier to clean, and proponents of this type of whisk claim it allows for quicker and better aeration of the substance being whisked.

Suggested uses: The speed with which the ball whisk aerates makes it a favored choice for whipping egg whites, making for perfect meringues.

Coil Whisk
Photo via Peter’s of Kensington

Coil whisk:

This type of whisk is characterized by its one single wire which spirals into a round shape. The overall shape is like that of a balloon whisk, but it is one single wire rather than a series of wires looping. Unlike other whisks, which are stirred around the bowl to aerate liquids, this type remains stationary in the bowl, and is pumped up and down. Not to confuse things, but sometimes this is also called a spiral whisk, too.

Suggested uses: Incorporating liquid ingredients, especially in a deep vessel; great for lifting sauces or thick mixtures from the bottom of a pan.

Cage Whisk
Photo via Bed, Bath & Beyond

Cage whisk:

This unusual whisk looks like a balloon whisk which has been stuffed with a small ball-shaped wire “cage” consisting of more looped wires. Inside of the cage is a ball bearing for weight. The added muscle of that inner “cage” allows for thorough blending of thick mixtures, ensuring a smooth, silky texture.

Suggested uses: This whisk is especially popular for whipping cream, and with good reason: whipped cream was never so luxuriant as when whipped with a cage whisk.

Attachment Whisk for a Mixer
Photo via Alliance Online

Whisk attachment:

There is also a whisk attachment for stand mixers. This attachment most closely resembles a balloon whisk in its shape, and can be attached to the head of a stand mixer and then used for any of the purposes called for with whisking.

Suggested uses: The attachment is especially helpful when vigorous whisking is required, such as whipping egg whites for meringues or heavy cream for whipped cream. Not suggested for batter or dough, as they can warp the wires.

Come back to the Craftsy blog tomorrow for a fun Halloween cupcake tutorial!

How many whisks do you own?



I was searching a wile for the spiral whisk.

Sabine Bodner

Thanks for the overview. As I have to do a research for the reason of a whisk-damage at a quite scientific level, I would need to know even more: can anybody tell me which types of steel are used for the wires? I found, that in many cases it is an CrNi-steel but as I saw today, in my case this is not the case.
My whisk is a product of “Profikoch Royal” which is a labelname that has unfortunately no company behind (at least when I search on Google).
I need to do it for a course at my university.
I thank in advance for any help or advice,
kind regards


Because of the weight of the ball bearings, the overall whisk is heavier but can be easier to use because they give substance and resistance to the motion of whisking.

Patricia Benson

Where can I get a willow whisk?


Thank you!


Excellent! Good info, just what I was looking for


I was hoping to find out what kind of whisk is best for making mayonnaise and from the article it seems maybe the balloon whisk is supposed to be best? I tried that and…it didn’t work. Is there a better one?


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