Whipped Cream out of Egg Whites
All types of fresh whipping cream or Half-and-Half that I have found have an ingredient called Carrageenan, which interacts really weird with my dad (makes him feel jittery).
As I was Whipping Egg whites the other day, I thought maybe I could use that as a substitute. Is there some way to cure egg whites so as to remove the possibility of salmonella, while not ruining the "stiff peaks" property so that I can add sugar and use it as whipped cream?
Can I add milk or something else to it to make the taste similar to that of real whipped cream?
Thanks for your ideas and time!
Best Answer
Carrageenan is a natural thickening agent. It helps the cream beat more easily and stay fluffy. I have seen brands that don't have it but I agree with Marti that you might have to try a health food store.
Egg whites do not beat to nearly the same consistency. They are much more foamy. If beaten all the way they are more stiff. If you are using the whipped cream on a pie you can make a meringue topping instead. It won't be the same but it will serve the same purpose.
Another alternative is to make whipped cream with evaporated milk:
The first link from Google
This technique produces cream that is similar to whipped cream- it has to stay chilled and be eaten right away. It will melt unless stabilized with gelatin.
Pictures about "Whipped Cream out of Egg Whites"
What happens when you whip egg white?
When you whip egg whites, you're essentially forcing air into the egg whites, causing the protein in the egg whites to stretch and create bubbles around the water within the whites. As you whip them they reach different stages: Soft peaks (you can remove the whisk or beaters and a peak will form, and then droop)How do you beat egg whites into cream?
Egg whites whip to their greatest volume at about 70\xb0F. When whites are warm, they don't cling together as much, making it easier to incorporate air. Cream, on the other hand, whips best when the cream, the bowl, and the whisk are very cold (45\xb0F or lower) and the butterfat is solid.Can you whip egg whites and cream?
Whipping egg whites for 5 minutes will give you soft peaks. Whipping for another 10 or more minutes should give you stiff egg whites.How To Whip Egg Whites Correctly
More answers regarding whipped Cream out of Egg Whites
Answer 2
The basis of all whipped cream is simply the term of it..."whipped cream". You get heavy whipping cream, and beat the crap out of it until it thickens. Additional beatings will turn it into butter.
What gives whipped cream that iconic flavor profile is the additions of flavorings such as sugar and vanilla. Sure you can add thickening agents to it, but it isn't necessary if prepared right before consumption. Thickening agents are usually harmless commercial additives that aid in the mass production of the product. They may also aid in ensuring consistency in proportion to longevity when shipped and packaged.
Recipe for whipped cream:
Heavy Whipping Cream Sugar and or Vanilla
- Combine ingredients
- Use muscle to whip it.. whip it good
- Stop when it looks like whipped cream and eat it
Note--Whip it more for sweet butter. It's great on bread.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Charlotte May, Katerina Holmes, Katerina Holmes, Katerina Holmes