What is the process of "whipping" ingredients designed to achieve?

Whipping is a method that involves beating ingredients vigorously to incorporate air into the mixture, which results in a light and airy texture. This process is crucial in various culinary applications, particularly when preparing items such as whipped cream or meringue, where a voluminous and stable structure is desired. The incorporation of air not only changes the texture but also influences the overall volume and richness of the final product.

In contrast to blending flavors together, which focuses on combining ingredients to create a cohesive taste, whipping specifically targets the aeration of the mixture. Additionally, while thickening a sauce may involve different techniques such as reduction or using starches, whipping does not typically achieve this outcome. Similarly, cooking ingredients evenly pertains to heat distribution and does not relate to the aeration process involved in whipping. Thus, the primary purpose of whipping is indeed to achieve the incorporation of air into the mixture, leading to the desired textural results.