A soft peak refers to a stage in whipping egg whites or cream when the mixture holds its shape but the peaks curl over when the beaters are lifted. At this stage, the whipped mixture is still soft and glossy, with a texture similar to that of shaving cream. Soft peaks indicate that the mixture has been whipped to the point where air has been incorporated, creating volume and lightness, but it is not yet stiff enough to hold its shape completely. Soft peaks are commonly used in recipes for meringues, soufflés, mousses, and whipped cream toppings.

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