Egg white cream for cake

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make cream from egg whites for a cake? Prepare the necessary ingredients. I usually prepare this cream based on the proportion of 1 protein, 30 grams of water and 80 grams of sugar. In this case, I prepare a triple portion, which is enough to decorate a 2-kilogram cake with a diameter of 20 centimeters. For eggs, use categories C1 or C0. If you take it smaller, the cream will be liquid, since there will be a lot of syrup.

2. STEP 2

   

   Pour water into a saucepan, add sugar, put on fire and bring to a boil. The article on saucepans, link at the end of the recipe, will help you choose the ideal pan.

3. STEP 3

   

   Separate the yolks from the whites. Do this carefully so that not a single drop of yolk gets into the whites, otherwise they will not whip up later. Take a deep bowl, as the cream will increase in size. Pour the egg whites into the cream bowl and start beating with a mixer. Read about all the subtleties and nuances of working with proteins in a separate article at the link at the end of the recipe.

4. STEP 4

   

   Beat the whites until stiff peaks form. They should keep their shape well. It is better to beat with a light whisk-type attachment at high speed.

5. STEP 5

   

   As soon as the sugar syrup boils, add a little citric acid (a couple of pinches) to it. It is necessary so that the finished cream does not become sugared and is stored longer. Boil the syrup until it reaches a temperature of 120 degrees. If you don't have a kitchen thermometer, drop a drop of sugar syrup into cold water. If you can roll a ball from this drop, then the syrup is ready. If not, then cook some more.

6. STEP 6

   

   Without stopping whisking, pour the boiling sugar syrup in a thin stream along the edge of the bowl into the whites. Be careful not to get it on the whisk blades, as the syrup on them will turn into caramel. And we don't need this. It should be evenly distributed over the whipped egg whites.

7. STEP 7

   

   Beat the cream for 3-5 minutes until it cools slightly. During whipping, the cream will increase significantly in volume and become slightly glossy in color. It will also keep its shape perfectly. Use this cream to decorate cakes, fill tubes or baskets. It can be colored any color using food coloring.

Comments on the recipe

Eleno4ka

25.12.2023

4.9

To decorate the sponge cake today I make cream from egg whites. Reduced the amount of ingredients per egg white. The cream turned out well, smooth and dense. Thanks for the recipe, Julia M!