Egg White Cream for Cake
Delicate, fluffy, and stable, it is one of the best creams for decorating baked goods. Egg white cream for cake can be used to make flowers, ruffles, and swirls. It is tasty, sweet, and holds its shape well. But it is not suitable for layering sponge cake, because it does not soak into the layers at all.
Updated : 12 May, 2026
Easy
About 30 min.
Ingredients
3
Egg whites
240 grams
Sugar
90 milliliters
Water
1 grams
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make egg white cream for cake? Prepare the necessary ingredients. I usually make this cream using the ratio of 1 egg white to 30 g water (about 2 tbsp) and 80 g sugar (about 1/3 cup plus 1 tsp). In this case, I am making a triple batch, which is enough to decorate a 2 kg (4.4 lb), 20 cm (8-inch) cake. Use large eggs, size C1 or C0. If you use smaller eggs, the cream may turn out too runny because there will be too much syrup.
Step 2
Pour the water into a small saucepan, add the sugar, place it over the heat, and bring it to a boil.
Step 3
Separate the yolks from the whites. Do this carefully so that not even a drop of yolk gets into the whites, otherwise they will not whip properly later. Use a deep bowl, because the cream will increase in volume. Pour the egg whites into the bowl and begin beating them with a mixer.
Step 4
Beat the whites until stiff peaks form. They should hold their shape well. It is best to use a whisk attachment and beat at high speed.
Step 5
As soon as the sugar syrup comes to a boil, add a little citric acid, a couple of pinches. This helps keep the finished cream from crystallizing and makes it last longer. Cook the syrup until it reaches 120°C (248°F). If you do not have a kitchen thermometer, drip a drop of syrup into cold water. If you can roll that drop into a ball, the syrup is ready. If not, cook it a little longer.
Step 6
Without stopping the mixer, pour the boiling sugar syrup in a thin stream down the side of the bowl into the whites. Try not to pour it onto the whisk attachment, because the syrup will turn into caramel on it, and that is not what we want. The syrup should spread evenly through the whipped whites.
Step 7
Beat the cream for 3-5 minutes so it cools slightly. During whipping, the cream will increase noticeably in volume and become slightly glossy. It will also hold its shape very well. Use this cream for decorating cakes or filling pastry tubes or tart shells. It can be tinted any color with food coloring.
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