Making stiffened egg whites and whipped cream is easy using a whisk. I beat 2 egg whites to have stiff peaks in about 1 minute. I was able to beat about 3/4 cup of whipping cream to make whipped cream in about 1 minute. This was exciting.
Note: 1) rapidly move the whisk back-and-forth (to-and-fro) (side-to-side), 2) Jacques Pépin used soft peaks in one of his chocolate soufflés (maybe since stiff peaks only remain smooth in the bowl if something similar to sugar is added to the egg whites; egg whites without sugar that make stiff peaks may break apart in the mixing bowl; maybe the albumen changes without adding more air to the egg whites)
Egg Whites With Stiff Peaks
Whipped Cream (A Little Too Stiff)