Cooked egg white cream on agar (Крем заварний білковий на агарі) is a GOST cream recipe that combines whipped egg whites with a hot agar–sugar syrup. The agar acts as a stabilizer, giving the cream a marshmallow-like consistency that holds piped decorations far better than standard whipped egg white cream. This makes it ideal for decorating celebration cakes, layered pastries, and individual desserts.
Recipe per 10 kg of finished cream
- Egg whites — 2.360 kg
- Granulated sugar (for agar syrup) — 5.850 kg
- Agar (dry, gel strength 900–1100) — 0.060 kg
- Citric acid — 0.015 kg
- Vanilla flavoring — 0.010 kg
- Water — 2.200 kg
Technological map
Agar is soaked in cold water for 2–4 hours until fully swollen. It is then dissolved with sugar by heating to a boil, and the syrup is concentrated to 110 °C. Simultaneously, egg whites (or reconstituted albumin) are whipped to stiff peaks in a planetary mixer. The hot agar-sugar syrup is poured into the whipped whites in a thin, steady stream while the mixer runs at high speed. Whipping continues for 10–15 minutes until the cream cools to 30–35 °C.
As the agar gels during cooling, it locks the aerated structure in place, creating a stable foam that does not weep, deflate, or lose its shape over time. Citric acid and vanilla are folded in at the end. The finished cream has a bright white color, a glossy surface, and a light, elastic texture. Final moisture content: 28–32%.
Applications in confectionery
This cream is widely used as a filling and decoration for sponge cake layers, soufflé-type desserts, and standalone meringue-based confections. Compared to the standard cooked egg white cream (without agar), this version is significantly more stable and has a longer working time before setting. It can also be flavored with cocoa powder, fruit purées, or food colorings for decorative effects.