Egg whites cream for cake

Step-by-step cooking

1. Step 1:

   

   To prepare the cream, prepare the necessary ingredients. I usually prepare such a cream based on the proportion of 1 protein, 30 grams of water and 80 grams of sugar. In this case, I am preparing a triple portion, which is enough to decorate a 2-kilogram cake, 20 centimeters in diameter. Eggs use categories C1 or C0. If you take a smaller one, then the cream will be liquid, since there will be a lot of syrup.

2. Step 2:

   

   Separate the whites from the yolks carefully so that the yolk does not get into the whites, otherwise they may not whisk. Take a deep bowl, as the cream will increase in size. Place the egg whites in the cream bowl and start whipping.

3. Step 3:

   

   Combine water with sugar in parallel, put on fire and bring to a boil.

4. Step 4:

   

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

6. Step 5:

   

   Whisk egg whites to firm peaks. They should keep their shape well. It is better to beat with a light whisk-type nozzle at high speeds.

7. Step 6:

   

   Without stopping whipping, pour boiling sugar syrup in a thin trickle along the edge of the bowl. Try not to get on the whisk blades, as the syrup on them will turn into caramel. And we don't need that. It should be evenly distributed over the whipped whites.

8. Step 7:

   

   Beat the cream for 3-5 minutes so that it cools down a little. During whipping, the cream will increase significantly in volume and become a little glossy in color. And besides, it will keep its shape perfectly. Use this cream to decorate cakes, fill tubes or baskets. It can be painted in any color using food coloring.