Is whipped egg white cream?

How to make cream is very confusing for many novices, because some people think that sour cream can be made with protein or eggs. In fact, it is not made with only eggs. You must also master the methods and techniques when making cream. In the process of making cream, you need to prepare fresh milk, and then add cream. In this way, the cream made with fresh milk will taste more fragrant, and it is also the kind of cream we often eat outside, with a strong milky flavor.

Whipping cream

Fresh cream is an indispensable ingredient for decorating cakes and making mousse desserts. The thick fresh cream extracted from milk contains a fat content ranging from 27% to 38%. When whipped, it can enclose a large amount of air and expand its volume to several times its original size. It can be whipped to different hardnesses and has different uses.

1. Ice cubes:

The purpose of putting ice cubes at the bottom of the container is to keep the cream at a low temperature to help with whipping, especially in the hot summer. Moreover, friction will generate heat energy when whipping, so ice cubes must be used to cool it down to prevent the cream from melting due to heat and becoming unwhippable. This can be omitted in winter.

2. Six distributions:

When you beat the cream in the same direction with a handheld blender for several minutes, the cream will expand to times its original volume and become a thick, liquidy, viscous paste. This is the so-called six-part blend, which is suitable for making mousse, ice cream and other desserts.

3. Nine distribution:

If you whip the cream manually, it takes a lot of strength and endurance to whip it to 90% done, because the cream will become thicker and harder to whip, and its volume will also increase. In the end, it will become completely solid. If you use a spatula to scrape the cream, it will not flow at all. This is the so-called 90% done, and it is only suitable for making decorative flowers.

Whipping egg whites

Tips:

Choose egg whites from fresh eggs. They must not be contaminated by water, egg yolk or oil. In winter, place warm water at about 40 degrees under the egg beater. Add a few drops of white vinegar before beating. Add 1 ml of corn starch when adding sugar. It is best to add 20 grams of sugar to each egg white, which will make it easy to beat.

Eggs with particularly sticky egg whites are not very fresh. The egg whites of fresh eggs are very thin. Stale eggs are difficult to beat.

In summer, the temperature of the egg whites should be kept at around 23 degrees. If the temperature is too high, put it in the refrigerator for a few minutes before beating.

To make a successful and delicious cake, in addition to the correct proportion of ingredients, egg white whipping is one of the most important keys. For beginners, usually as long as they can beat beautiful egg whites, it also means that they are not far from success. The following are the three keys to egg white whipping:

Whisk/Whipper

For stirring or mixing ingredients, the most commonly used whisks are melon-shaped (straight), spiral-shaped and electric whisks. The melon-shaped egg beater has the widest range of uses. It can be used to beat eggs, mix ingredients, and whip cream and fresh cream. The more steel rings it has, the easier it is to whip. The spiral egg beater is suitable for beating eggs and fresh cream. The electric egg beater saves the most time and effort.

1. Add sugar

First, place the egg whites in a clean, oil-free and water-free round-bottom container, and use a whisk to beat in the same direction until large bubbles appear. Then, add sugar to the egg whites in portions. Adding sugar at this time can help the egg whites foam and incorporate air, increasing the volume of the egg white foam.

2. Wet foaming

Keep beating the egg whites, and more and more tiny bubbles will appear until the whole thing becomes snow-white foam like fresh cream. At this time, lift the whisk and the egg white foam will still drip from the whisk. This stage is called "wet foaming" and is suitable for making angel food cakes.

3. Dry foaming (also called hard foaming)

Continue beating the wet foam until the egg whites do not drip when the whisk is lifted. This is called "dry foam" or "hard foam". The egg white paste at this stage is suitable for making chiffon cakes or decorative egg whites on lemon pie.