Egg white whipped cream - All About Whipping Egg Whites

                                                           

Whipping egg white seems simple enough, just whip away until they get light and fluffy, right?  But not using the right equipment and egg you may end up with less volume and wrong texture of the white foam.  Knowing some tips and the simple science behind anyone can perfectly whip egg whites into a white, fluffy cream. 

Types of equipment:

          Make sure the bowl, beater, or whisk you use is completely clean, dry, and oil-free.  It's best if you use glass, metal, or glazed ceramic bowls for whipping.        

Selection of Perfect Egg:

         Select egg which is at room temperature and is fresh. Fresh eggs will achieve the fullest volume.  If there is any amount of yolk in the whites, they will not whip.

The Whipping Process:

          At medium speed start whipping until they become foamy and frothy. Once the egg whites are foamy, increase the speed to high until you get stiff peaks. Even though many prefer electric beaters you can even use a whisk or fork to attain the same result.  Watch the video here...

                                               

         When the texture changes foamy add sugar when making meringues and other desserts. It's very important to add the sugar correctly to preserve the correct texture of the foam. Sugar must be added gradually to prevent collapse, so begin with a small amount once the egg whites are foamy, and continue to add it gradually as you beat. The sugar will cause the egg whites to take on a glossy appearance. 

HOW TO MAKE EGG WHITE CREAM USING A WHISK

 TIPS :

•  If adding vanilla essence add while still mixing(do not cut off mixer)

•  Don't overbeat egg:  If egg whites are beaten past the point of stiff peaks, the       foam will collapse and egg whites will become grainy, watery, and flat. 

•  A pinch of salt or cream of tartar added for every 2 to 4 egg whites prior to beating will help stabilize the protein matrix and increase the volume. 

• Never beat or aggressively stir egg whites into other ingredients. Rather, other ingredients should be gently folded into the egg whites. 

• As soon as we attain a stiff peak or holds shape stop beating, or else the texture will collapse.