Here is a simple recipe for whip cream using egg white. You might have come across multiple methods to make whip cream just like me.
Sugar is for sweetening purposes. Use powdered sugar instead of granulated. The key ingredient, “egg white”, will give a smooth and bright white texture.
Granulated sugar will give you a grainy texture. Additionally, it will take more time to dissolve. To do this, you will over whisk the egg whites, which will shatter it completely. As a result, instead of soft peaks, you will get a free-flowing whip cream. I have written a secret ingredient to fix an over whipped cream. Read further to find it out.
Pasteurize Egg Whites
Cooked eggs are harmless. But if you are using raw eggs or egg whites for recipes or cake frosting, then pasteurizing them is essential. By doing this, you eliminate the risk of infection by salmonella bacteria—a food poisoning agent.
There’s an easy technique to pasteurize the eggs. Let’s see what it is:
How to Pasteurize Egg Whites
Take a pan and add water. Carefully place the eggs in a single layer. The water level must be an inch above the eggs in the pan. Keep the flame low. The key here is to monitor the water temperature. It must not go above 61 degrees Celsius (142 degrees Fahrenheit).
If the temperature rises, you will end up cooking the eggs even without realizing it. Use a thermometer to measure the temperature. Continue heating the eggs for 3 minutes at a consistent temperature of 60 to 61 degrees Celsius (142 degrees Fahrenheit).
If there’s no thermometer, watch for air bubbles to form on the bottom of the pan. When you see these bubbles, it means the water has hit the ideal temperature. In that case, remove the pan from the heat source. Now you can allow the eggs to sit in hot water for three to five minutes. Next, rinse the eggs with cold water and use them in your cake frosting.
Why Must Egg Whites be Pasteurised?
Using raw egg whites to make cake frosting or piping recipes has its consequences. It is because they are uncooked and contains traces of bacteria—particularly salmonella. Eating uncooked egg whites can invite diseases. Hence, it is necessary to pasteurize egg whites before using them.
What is Meringue?
The whipped cream is made using egg white. Although it is made whipping egg whites, it’s called a meringue. But for easy understanding, let’s call it egg white whip cream.
Meringue is a type of dessert or candy associated with Italian, Swiss, and French cuisine. It is traditionally made from whipped egg whites and sugar.
Occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar is also added to the meringue. We can also add binding agents such as salt, flour, or gelatin to the eggs. That’s the ages-old recipe for meringue.
Here we aren’t making an authentic meringue. Yet, we will use ingredients from a meringue recipe and toss a whipped cream out of it. We will use egg whites to make whipping cream. Along with it, we will use a couple of other ingredients like stabilizers and binders.
Let’s start then.