Homemade Whip Cream Using Egg White Recipes

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WHIPPED FROSTING



Whipped Frosting image

Just try not to lick the spoon when you make this basic whipped frosting that pairs perfectly with our Versatile Vanilla Cake, Chocolate Cake, and Lemon Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield 5 cups

Number Of Ingredients 5

3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
1/4 teaspoon pure vanilla extract

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.

WHIPPED EGG WHITES FOR ECLAIRS & CREAM PUFFS 101



Whipped Egg Whites for Eclairs & Cream Puffs 101 image

This is my fravorite cream to put in Light pastries. It is FAT FREE, and has a better taste to me. I promised one of my fellow PINCHER, I would give two (2) fillers for my Eclair & Cream Puffs 101 recipe. This can be use for MANY things. Give it a try. ENJOY !

Provided by Areatha Daniels

Categories     Other Sauces

Time 10m

Number Of Ingredients 6

MAKE SURE BOWL AND ALL INSTRUMENT ARE CLEAN AND FREE FROM OILS
4 large egg whites
1/2 c fine sugar
1 Tbsp vanilla extract
1 tsp cream of tartar
1 pinch salt

Steps:

  • 1. After making sure ALL instruments are free from oils saperate egg whites (one at a time) and put in mixing bowl.
  • 2. At medium speed beat until Frothy Add salt
  • 3. Add cream of tarter while still mixing,
  • 4. add vanilla, while still mixing (do not cut off mixer)
  • 5. Add sugar slowly, mix on high speed until STIFF PEEKS from. Creamy Egg Whites are ready ! STAY OUT OF THE BOWL ! If you eat this up, you can NOT add water to streach it out, thinking "no one will know" YES THEY WILL ! STAY OUT OF THE BOWL !
  • 6. Prepare piping bag by cutting tip and inserting pastry tip. Stand in glass, tip down.
  • 7. fill bag with cream (half full) twisting top to close
  • 8. Cut pastry in half If you need pastry, see "Eclairs & Cream Puff Dough 101"
  • 9. With firm pressure fill pastry, and retop springle with powdered sugar (optional)
  • 10. NOW YOU CAN EAT ! ENJOY !

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