Egg-White Cream for Cake

Cooking method

1. Step 1:

   

   Get the ingredients ready for the cream. I usually make this cream at a ratio of 1 egg white, 30 grams of water, and 80 grams of sugar. Here I'm making a triple batch, enough to decorate a 4-pound (2 kg) cake 8 inches (20 cm) across. Use large or extra-large eggs. Smaller ones will make the cream runny, since there'll be too much syrup.

2. Step 2:

   

   Separate the whites from the yolks carefully, so no yolk gets into the whites, or they may not whip. Use a deep bowl, since the cream will grow in size. Put the egg whites in the mixing bowl and start whipping.

3. Step 3:

   

   Meanwhile, combine the water and sugar, set over the heat, and bring to a boil.

4. Step 4:

   

   As soon as the sugar syrup boils, add a little citric acid (a couple of pinches). It keeps the finished cream from crystallizing and helps it keep longer. Cook the syrup until it reaches 250°F (120°C). If you don't have a thermometer, drop a bit of syrup into cold water — if you can roll it into a ball, the syrup is ready; if not, keep cooking.

5. Step 5:

   

   Whip the egg whites to stiff peaks. They should hold their shape well. It's best to whip with a light whisk attachment on high speed.

6. Step 6:

   

   Without stopping the mixer, pour the boiling syrup in a thin stream down the side of the bowl. Try not to hit the whisk blades, since the syrup on them turns to caramel — and we don't want that. It should spread evenly through the whipped whites.

7. Step 7:

   

   Whip the cream for 3 to 5 minutes so it cools down a bit. As it whips, it grows a lot in volume and takes on a slight gloss, and it'll hold its shape perfectly. Use this cream to decorate cakes or fill cream horns or tartlet shells. You can tint it any color with food coloring.