The method of making egg white cream

Egg white cream can be made by beating the egg white, adding sugar, controlling the temperature, adjusting the beating time, and using stabilizers. Egg white and creamy texture are light and suitable for cake decoration, dessert making, etc.

1. Whipping Egg White

The first step in making egg white cream is to beat the egg white. Choose fresh eggs and separate the egg white from the yolk to ensure that no yolk or fat is mixed into the egg white. Use the electric egg beater or manual egg beater, start to send at a medium speed, and gradually increase the speed until the egg white appears delicate foam. During the whipping process, the egg whites will gradually become fluffy, increase in volume, and eventually form a stable protein cream.

2. Add sugar

After the egg white is sent to foam, add granulated sugar or sugar powder several times. The addition of sugar helps stabilize the structure of protein cream and prevent defoaming. After adding sugar each time, continue to beat until the sugar is completely dissolved and the egg whites appear smooth and shiny. The amount of sugar can be adjusted according to personal taste, but it should not be too much to avoid affecting the taste.

3. Temperature control

The beating effect of egg white is greatly affected by temperature. Egg whites at room temperature are easier to beat, but it is recommended to refrigerate them slightly during high temperatures in summer before use to avoid excessive beating or defoaming. During the beating process, the egg beater can also be placed in an ice water bath to help maintain low temperature and improve the stability of the beating.

4. Adjusting the time spent

The length of time spent directly affects the texture of egg white and cream. insufficient whipping can cause the cream to be soft and weak, unable to set properly; Excessive whipping can make the cream rough or even clump. The ideal whipping state is when the egg whites have firm and pointed corners, and the egg cream can maintain its shape when lifting the beater. During the sending process, it is necessary to observe the status at all times to avoid excessive operation.

5. Use stabilizers

To increase the stability of egg white cream, a small amount of tartar powder or lemon juice can be added. These acidic substances can help the proteins in egg whites form a better network structure, making the cream less prone to defoaming. Corn starch or gelatin can also be used as stabilizers, but attention should be paid to the dosage to avoid affecting the taste.

When making egg whites and cream, attention should be paid to hygiene to avoid oil contamination of the egg whites. The beaten egg white and cream should be used as soon as possible. If necessary, they can be covered with plastic wrap and refrigerated, but the time should not be too long. Egg white cream is suitable for pairing with desserts such as fruits and cakes. It has a light taste and low calorie content, but high sugar content. It is recommended to consume in moderation. For people who are lactose intolerant or allergic to egg white, alternative options should be carefully selected.