Whipping or whisking* involves incorporating air into an ingredient that can contain it, such as egg white or full fat whipping cream. The purpose of whipping is to achieve light textures, with volume, that do not deflate—or, at least, not immediately. In other words, whipping is the art of getting whites to rise to form peaks and to create a foamy cream.
It is impossible to achieve good whipping results at high speeds. The stability of the whipped product is due to the architecture of the air bubbles inside the mixture. High speed causes large air bubbles to form in an anarchic form; they are therefore not durable and result in a fragile result. However, when medium speed is used, the air bubbles become smaller and smaller, thus offering greater resistance to any shock the mixture might be subjected to.