Cooked egg white cream (Крем білковий заварний) is a GOST recipe for a light, fluffy cream made by whipping egg whites with hot sugar syrup. This cream is used for decorating and filling cakes, pastries, and éclairs. It is more stable than raw whipped whites and considered safer for food service use due to the heat treatment from the syrup.
Recipe per 10 kg
- Egg whites — 2.580 kg
- Granulated sugar (for syrup) — 6.370 kg
- Powdered sugar — 0.500 kg
- Citric acid — 0.025 kg
- Vanilla flavoring — 0.010 kg
- Water (for syrup) — 1.900 kg
Technological map
Sugar syrup is boiled to 118–120 °C (soft ball stage). Simultaneously, egg whites are whipped to stiff peaks. The hot syrup is poured into the whipped whites in a thin stream while the mixer continues running at high speed. Whipping continues for 10–15 minutes until the cream cools to 28–30 °C and becomes firm, glossy, and holds its shape. Citric acid, vanilla, and powdered sugar are added at the end. Final moisture: 28–30%.