How Do You Make Whip Cream with Egg Whites?
Whipping egg whites into cream is easy and learning how to do it even more so. You can make whip cream from egg white by hand and the entire procedure will not take more than 10 minutes.
What You Need
Whisk or a hand mixer with whisk attachments, cold egg whites, large bowl, cream of tartar.
Tip: Ensure the bowl and the egg whites arenât too cold. The whites should be allowed to sit at room temperature for a few minutes. Also, egg whites will not whip properly if there is any oil on the bowl. So, donât use a plastic bowl.
Step 1: Separate the whites from the yolk. Do this one egg at a time and mix in the bowl only if there is absolutely no yolk in any of them.
Step 2: Whip slowly in the beginning, so that air bubbles can get in to the mix. If the whites begin to deflate, add some cream of tartar which will stabilize the whites. Once the air bubbles begin to form and the whites begin to fluff up, speed up the whisk.
Step 3: After a couple of minutes, you will notice the egg whites getting thicker. This happens when the egg proteins are forming air bubbles. Move the mixer around the bowl to mix everything.
One thing to remember while whisking egg whites is that your target is soft peaks. Stop the whisk and pull it out of the mix. If the peaks that form as you remove the whisk fold over, your whip cream is ready.
Stop whisking completely. If you continue, the proteins in the egg whites will squeeze out all the water and you will be left with a useless lump of protein floating in a pool of water. Make sure this does not happen.
Your whip cream with egg whites is ready. Store it in the refrigerator or use immediately.
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