Homemade Whip Cream Using Egg White Food

WHIPPED CREAM

Steps:

• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

HOMEMADE WHIP CREAM (USING EGG WHITE)

Steps:

• Take a clean bowl. Add 2 egg whites. (Make sure the bowl is moisture free.)
• Start beating the egg whites. Beat for 2 minutes or until foam appears. Start with low speed & increase it gradually to high speed.
• Add powdered sugar in batches and beat till sugar mixes well. Do not overbeat or else the mixture will become watery.
• Add vanilla essence and lemon juice. Beat the mixture for 10-15 seconds only. The whipped cream is ready.
• Divide the mixture into 2 separate bowls. Add the food colour of your choice. I have used red & green here. Mix well.
• Pour whip cream in a piping bag aligned in a glass container.
• Use it to decorate your favourite cake or dessert.

HOMEMADE WHIPPED CREAM

Steps:

• Place a small bowl and mixer beaters in the freezer for about 5 minutes.
• Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form.

WHIPPED FROSTING

Steps:

• In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.