Can egg whites be beaten into cream

Egg whites can be whipped to a texture similar to cream, but there are differences in taste and usage compared to traditional cream. The protein cream formed by whipping egg whites can be used to make cakes, mousse and other desserts, but it cannot completely replace the function of animal cream or plant cream.

Egg white can be wrapped into the air to form a foam structure by high-speed stirring, which is similar to the principle of cream whipping. The proteins in the protein unfold and recombine under mechanical action, forming a stable network structure that envelops the air and can expand to several times its original volume. Adding a small amount of acidic substances such as lemon juice or tartar powder helps to stabilize foam, and adding sugar in batches can increase gloss and toughness. Successfully whipped protein cream presents a standing and pointed state, suitable as a leavening agent for desserts such as Shufflei and Angel Cake. The stability, flavor, and texture of SEP protein cream are significantly different from cream. Animal cream contains a high amount of fat, and after being whipped, it has a dense texture and a creamy aroma, making it suitable for direct piping or application; Protein cream has a light and fluffy texture, but it is prone to defoaming and collapsing when exposed to high temperatures or prolonged storage. Protein cream cannot tolerate complex shapes like cream, nor is it suitable for direct mixing with acidic fruits. People who are lactose intolerant or need to control their fat intake can try replacing some cream with protein cream, but should be aware of its limitations. When using egg white as a substitute for cream, it is necessary to ensure that the container and tools are free of water and oil, and that the refrigerated egg white is easier to beat. Suggest using it immediately to avoid defoaming, and pairing it with gelatin or starch can enhance stability. For those who have concerns about the safety of raw egg white, they can heat it in hot water to 60 degrees Celsius for sterilization before whipping, or choose pasteurized egg white products. If you want to fully simulate the taste of cream, you can try mixing whipped protein cream with an appropriate amount of melted butter or vegetable oil, but pay attention to adjusting the proportion to avoid oil-water separation.