Can egg tarts be whipped into cream

Egg tarts generally cannot be whipped into cream. Egg tart liquid and cream have significant differences in texture and composition, as well as different whipping effects and uses.

Egg tart liquid is mainly made by mixing ingredients such as eggs, milk, sugar, etc. Its texture is relatively thin and lacks sufficient fat content and stability. The whipping materials contain a high proportion of fat, such as animal butter or vegetable butter, which can form a stable foam structure by stirring. Although the protein in egg tart liquid can produce slight bubbles, it cannot achieve the fluffiness and durability of whipped cream, and it is prone to collapse when heated.

Cream usually refers to light cream or fresh cream with high fat content. Its fat content is generally more than 30%. It can wrap air in fat particles through high-speed stirring to form delicate and stable foam. If you try to beat egg tarts, there may be issues such as rough texture, inability to set, or greasy taste. In some baking, egg whites are used separately as a substitute, but the overall effect is still different from cream and is not suitable for direct use in making egg tarts. If you need to make cream decorations or sandwiches, it is recommended to use professional baked cream directly. Egg tart liquid should be prepared according to its original purpose to avoid affecting the quality of the finished product due to changes in the formula. Pay attention to distinguishing the characteristics of different materials in daily baking, and choose ingredients reasonably to improve the success rate and taste.