Abstract: An adaptable whisk for smooth and pliable whipping, beating or mixing of ingredients, such as eggs, cream, sauce, etc., in containers with a variety of different shapes. The whisk includes a longitudinally extending handle (1) having two legs (4) at the lower end and a whipping member in the form of a helical spring (14). The ends of the helical spring (14) are threaded onto the legs (4), respectively, and safely secured on two fixation members (8) at a preselected distance from the end of the legs (4).