Light Egg White Whipped Cream
A cloud-like, airy whipped cream made with stiffly beaten egg whites and chilled heavy cream — ready in just 5 minutes. Perfect for topping cakes, pies, and fruit cups, it delivers a delightfully light texture. A budget-friendly homemade treat that looks and tastes impressive!
🛒 Ingredients
4 servings
- 3 egg whites (room temperature)
- 6 tablespoons sifted powdered sugar
- ¾ cup (200 ml) heavy cream, well chilled
- 1 pinch of salt
🛍️ Recommended tools
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Directions
- 1
Refrigerate the heavy cream for at least 2 hours beforehand. Carefully separate the egg whites from the yolks, ensuring not a single drop of yolk gets into the whites.
- 2
In a perfectly clean, grease-free bowl, beat the egg whites with a pinch of salt using an electric mixer on high speed until stiff, glossy peaks form.
- 3
Gradually add the sifted powdered sugar one tablespoon at a time, beating constantly, until you obtain a firm, shiny meringue that holds its shape.
- 4
Remove the cream from the refrigerator and gently fold it into the meringue using a spatula with slow, sweeping upward movements — do not beat — to keep the airy texture intact.
💡 Chef's Tip
Make sure your bowl and beaters are completely grease-free before whipping the egg whites — even a trace of fat will prevent them from reaching stiff peaks. Best served the same day for the finest texture.
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