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I was surprised how well the balloon shape whips air into cream—much faster than my old flat whisk. The wire loops are sturdy but light enough to handle easily, and cleanup is a breeze.

The balloon shape really does whip air into cream fast — I had soft peaks in under two minutes. The wires are sturdy enough that it doesn't bend when I'm going at a thick batter.

Meringue peaks actually hold their shape now instead of slumping halfway through, and I credit the balloon shape pulling in air better than my old flat whisk. It's light enough that my wrist doesn't ache during a long baking session.