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Related to whisking: ladle


 (wĭsk, hwĭsk)
v. whisked, whisk·ing, whisks
1. To move or cause to move with quick light sweeping motions: whisked crumbs off the table; whisked the children away.
2. To whip (eggs or cream).
To move lightly, nimbly, and rapidly.
1. A quick light sweeping motion.
2. A whiskbroom.
3. A small bunch, as of twigs or hair, attached to a handle and used in brushing.
4. A kitchen utensil, usually in the form of stiff, thin wire loops attached to a handle, used for whipping foodstuffs.

[Middle English wisken, of Scandinavian origin.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
References in classic literature ?
Jim was trotting along the well-known road, shaking his ears and whisking his tail with a contented motion.
This done, the industrious beavers indulged in a little recreation, chasing each other about the pond, dodging and whisking about on the surface, or diving to the bottom; and in their frolic, often slapping their tails on the water with a loud clacking sound.
This obliging offer was gladly accepted, and Margaret retired to the parlor, which she hastily put in order by whisking the litter under the sofa and shutting the blinds to save the trouble of dusting.
Add the eggs a little at a time, making sure to keep whisking. Then add the flour, baking powder and saffron milk, and fold the mixture until you have a smooth, shiny batter.
Combine the 3 tablespoons of butter and the flour in a medium saucepan over medium-high heat, whisking to blend as the butter melts.
Now add the sugar a tablespoon at a time, whisking continuously until you have a shiny, glossy, stiff mixture, then whisk in the vinegar, vanilla and cornflour.
Start by whisking the egg whites until you have soft, white peaks.
Bring the milk and cream to the boil and pour on to the yolks, whisking continuously.
Finish with spring onions sliced and mustard * Mango Souffle from Chef Paul Hayward, Executive Pastry Chef, Madinat Jumeirah, Dubai * Ingredients: 1000 g Mango Puree: 200g sugar: 110g cornstarch: 110g cold water: 600g fresh egg whites: 180g sugar * Method of Preparation: Bring puree and sugar to a boil: In small bowl combine cornstarch with cold water using a hand whisk: Pour slowly onto boiling mixture while whisking and cook for 1 minute: Pour into a container and cover with cling film so touching mixture and allow to cool to room temperature.
This should be for only 2-3 minutes as the blender has done the major part of the whisking work.