Egg white cream
Description
You can prepare the protein cream in advance, for example, a day or several hours before making the cake. You can make a large batch of cream (using 3 or more egg whites) or use just one. If you like bright colors, add food coloring to the cream—it will look fun, especially for children.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks, set aside the yolks (they will be useful for baking).
- 2
Step 2
2. Pour water into a saucepan and add granulated sugar to it.
- 3
Step 3
3. Place the saucepan over heat and bring the mixture to a boil, stirring with a spatula until the sugar granules dissolve.
- 4
Step 4
4. Beat the previously separated egg whites with a pinch of salt at medium speed until stiff peaks form.
- 5
Step 5
5. Boil the sugar syrup until a thick mass forms (but do not reduce it to caramel consistency).
- 6
Step 6
6. Beat the egg whites and gradually add the thick sugar syrup in a thin stream.
- 7
Step 7
7. The result is a fluffy and sweet protein cream, suitable for various baked goods.