How to beat whites into a thick foam with a fork. Once again, in great detail about whipped squirrels

Reasons why a thick mass does not whip

Have you tried to create thick foam, but in vain? I bet next time you'll be very reluctant to take on this case. Let's first analyze the reasons why it is not possible to achieve the desired result.

1. Too fresh or very stale egg. It is better not to use the freshest or two-week-old product. In such eggs, the part we need is very thick and it is difficult to beat it. For whipping, it is better to take an egg of medium freshness - two to three days old. Then the mass will be of a suitable consistency.

Choose quality and fresh products:

They must be clean (no droppings or feathers)

Without damage

Same size as all eggs in the package

With markings on each testicle

Put the product to your ear and shake it: if you hear a gurgle, then it is not fresh

If the egg is too light, then it lies on the counter for a long time.

2. When separating, yolks got into the proteins. Even the smallest drop of yolk will not allow you to beat the mass to the desired consistency.

3.Temperature. Some advise putting the eggs in the freezer for a while. It is easy to explain why this is not entirely correct. The cooled product becomes dense and less saturated with air. Therefore, the whipped mass will not be lush. This part of the egg beats well if it is at room temperature.

4. Wet or greasy dishes. These reasons will not allow you to beat a steep air mass.

5. Ingress of liquid into the product during whipping.

6. You introduced salt, sugar and other additives too early.

7. Too much/too little sugar.

How to achieve a thick and dense foam when whipping

1. Choose the right cookware.

She must be high. After all, the whipped foam will rise, the volume of the mass will increase

Use glassware, copper or metal. An aluminum bowl will turn the product grey. Plastic won't work either. It is very difficult to degrease it.

2. Dishes must be clean and dry.

Wash the bowl thoroughly. If you are not sure that there are no greasy marks left, wipe the dishes with a slice of lemon. Then dry the bowl well.

3. Carefully wash the desired number of eggs, dry.

4. Separate the parts of the egg.

Take two clean and dry glasses. Remember - that part of the egg that we need should not fall into wet and greasy dishes. In one glass you will put the yolks, in the other - proteins. You can use a funnel for convenience.

Place the funnel in the glass. Break the shell carefully. This must be done very carefully so that it does not damage the yolk. Now carefully pour the contents into the funnel. Tap the glass gently with a funnel to strain the egg white. Voila! You have successfully separated the parts of the product.

If you find that the shell has entered the product, do not remove it with your hands. Fat from the surface of the fingers will prevent foaming.

5. We send the part we need to a suitable dish.

6. It is easier and faster to beat the product into a thick foam with a mixer.

7. The tool with which you will whip also needs to be degreased. Wash everything well, if necessary, wipe with lemon juice and dry.

How to beat egg whites with sugar

The whole process is divided into 3 stages. If you see the following changes, you are on the right track:

1. First, you slowly beat only the whites. For now, nothing needs to be added. When they begin to turn into air foam, increase the pace. Keep whisking.

2. The contents of the bowl are getting thicker, but not firm enough yet. And now you need to fill in sugar or powder. Do this gradually, do not introduce all the sugar at once. Fall asleep in portions, in 3-4 doses, in a thin stream. We do not stop, at the same time we continue to beat.

3. When you notice that the mass has become dense and easily holds its shape - Hooray! Process completed.

The mass may turn out to be too whipped. This is not good either. It will turn out uneven, dry and grainy. In this case, add another portion of the protein and beat again.

Special Tips

1. If the eggs are not the first freshness - a week old - add at the very beginning a few drops of lemon juice (a couple of citric acid granules) and salt on the tip of a knife.

2. Sugar is better to use small. Better yet, replace it with powder.

3. You can beat the product of any freshness. Very fresh will simply take longer (7-10 minutes) to turn into a strong foam.

How to beat

What to do if there is no technology? You can use hand tools.

1. Whipping with a fork. This will be a longer process, but no less effective. Start beating slowly, clockwise. Gradually increase the pace. This will take about 15 minutes. The main thing is not to pause. Tip: take two forks. It's easier to understand the technique from this video.

2. Beating with a whisk. Start beating slowly. After 5 minutes you will see the formation of foam, then increase the speed. Work in one direction, clockwise. Also, don't take long breaks. This video explains everything in detail.

3. Whipping with a mixer. First, turn on the mixer at the lowest speed. Foam forms - turn on a faster one. Make sure that the nozzles reach the bottom of the dish. You have to beat the whole mass. Watch a video on how to beat a fluffy foam with a mixer.

It is better not to use a blender, it is not suitable for this process.

Whipped foam for different dishes

Depending on what you will be cooking, there are nuances of beating this product:

If you want to make a cool meringue foam (meringue), it is better to use powdered sugar. The ratio is 1 cup of fine granulated sugar and 4 eggs. If there is not enough sugar, the mass will be viscous. If there is a lot, you will not achieve airiness. And it will be sickeningly sweet.

Delicious pastries are prepared for Easter. Drizzle with glaze. Decoration for Easter cakes is prepared from two eggs, fine sugar - 250 g and a pinch of salt. Beat the mass with salt until a thick foam forms. Pour in sugar in batches. Beat for another 4-5 minutes. Air glaze is ready.

If the squirrels do not whip, what to do

Are you sure that:

Not a drop of yolks, water, fat got into the proteins

Dishes were dry and clean.

The product is fresh

and strong foam still does not work?

How can this be fixed

Launch another trick. Try to cool the mass. Put it in the refrigerator for 20 minutes. Remove from the cold and add a couple of drops of lemon juice. Beat everything again at once at high speed.

Well, if you did everything right from the very beginning, then you won’t have to fix anything. Remember, this is a matter of practice and experience. Who immediately got culinary delights? Follow the technology, then you do not have to redo anything.

The quality of culinary products in which proteins are used directly depends on the result of their whipping. Therefore, you need to know which eggs and kitchen accessories to use to get a voluminous, thick protein foam so that the muffin is fluffy and soft at the end. Some housewives do not know how to get the desired result from their baking, and as a result, their cooking "masterpieces" are far from the expected effect. You need to learn simple rules that will help you achieve the desired result without any effort.

Whipping bowl

Before you need to choose the right container for the job. To obtain airy and strong foam, which has become a rarity today, is used. You can replace it with metal or glass utensils. But it is strongly not recommended to beat the protein in aluminum cups or pans, because due to the reaction of the metal with the acid added to the protein during whipping, the resulting mass will acquire a gray tint. Also, plastic products should not be used, because the porous surface of the plastic contributes to the appearance of fatty films that prevent volumetric protein production during whipping. Make sure your bowl is perfectly clean and dry. Even the smallest amount of fat will prevent the creation of protein interactions in the protein mass. Wipe the whisk for whipping proteins with a slice of lemon and dry thoroughly immediately before the process itself.

How to whip fluffy protein

It is not difficult. To beat a fluffy protein, you need to know some nuances: in order for the whipped protein foam to last longer, you need to use fresh eggs, in which the protein is much thicker. The process of whipping it will take a little longer, but the quality will be much better: the mass will turn out to be more magnificent and voluminous and will stay in this state for much longer. Both cold and room temperature eggs beat well, but the only difference is that warm proteins have less, and due to this, the bubble formation process is much better. Make sure that during the separation, not even a drop of the yolk gets into the albumen, otherwise you will not reach the desired volume.

How to check the freshness of an egg

The first way to determine the degree of freshness of an egg is to dip it in lightly salted water: the fresh one will immediately go to the bottom, and the expired one will float. The second way is to break an egg over a plate, and note: if the contents are in a mixed state, then it is not suitable for beating, but is only suitable for salads, an addition to dough or scrambled eggs. Even if you add a little citric acid, you still won't achieve the desired effect.

How to Achieve Protein Steady State

To achieve a stable state of whipped protein, you need to add a bit or vinegar to it during the appearance of foam. Such a protein mass will acquire volume and will not fall off. During the whipping process, it will be saturated with oxygen and this will make it more porous and airy. Also, the quality of the whipped depends on how much time and at what speed you will foam it. But different dishes need their own specific consistency. For example, a voluminous stable mass is suitable for decorating cakes and soufflés, and strong foam for meringues.

Adding sugar

From the addition of sugar, the protein mass becomes more dense and stable. Before whipping the protein completely, you must first add citric acid to the egg mixture of a liquid consistency, and then, at the first formation of foam, introduce powdered sugar in small portions. It is necessary to beat the whites, starting at a low speed, gradually increasing it. After a few minutes, a shiny, stable protein mass should appear.

Miracles, and only

Now that you know how to beat egg whites to make them fluffy and firm, find your favorite pastry recipe and give it a try. You will be convinced that if you wish, you can work wonders in cooking. Go for it, and your patience and curiosity will pay off with interest.

1. If you need protein, then it can be removed from the egg by piercing it with a thick needle from both sides. The yolk will remain in the shell.

2. Use a paper funnel to separate the white from the yolk.

3. Protein whips well if it is fresh and chilled. This is best done in a cool place.

4. Proteins need to be whipped in enameled, ceramic or glassware (in no case in aluminum, as the proteins will turn gray!).

5. The bowl for whipping must be absolutely dry, without a drop of fat. Not a drop of yolk or fat should get into the protein, otherwise the proteins will not whip.

6. For whipping proteins, you need to take a low-speed frame mixer (a mixer nozzle in the form of a frame or intersecting frames).
In no case is a blender suitable for whipping cocktails!

7. Be sure to beat chilled fresh proteins at the lowest speed.
As you beat, gradually increase the speed. If you whip immediately quickly and choose a different type of stirrer, the proteins will become liquid and no longer whipped.

8. Long stored or old eggs become watery and beat poorly.
You can add a pinch of fine salt, a drop of citric acid or vinegar to them to improve the whipping process, but still it will not be the same. And for whipping it is better to take fresh eggs.

9. When whipping with a mixer, you need to make sure that the entire volume of proteins is involved in the whipping process (so that the stirrer reaches the bottom of the dish), otherwise it may turn out that the proteins remain liquid at the bottom.

10. If the proteins are not beaten well enough, large air bubbles form in them, which burst when the dough is kneaded, and the finished products are not airy enough.

Over-whipped proteins contain small air bubbles with thin walls. During the baking process, these bubbles burst and the biscuits fall off.

Well-whipped squirrels should grow several times (4-5 times) in volume and retain their shape (when laid out on a sheet, squirrels should not spread, that is, “strong foam” should be obtained).

11. The moment you start adding sugar is very important, by this time the whites should already be beaten well enough.

Don't throw out all the sugar at once! It will immediately dissolve, the proteins will become liquid and the intended product will no longer acquire the shape and taste you need.

Sugar should be added little by little, slowly, literally 1/4 teaspoon (or even less). In this case, the whites continue to beat.

12. For meringue (meringue) it is better to take powdered sugar - the ratio of sugar and proteins is 1: 4 (1 cup of sugar for 4 proteins. Here, of course, the size of the eggs also plays a role).

If you take less sugar - meringues (meringues) will be too viscous, if you take more sugar - too brittle, very sweet and not so airy - they will not melt in your mouth, and it will seem that you have eaten pure sugar, and in pieces.

14. Beat the egg white into foam with one pinch of salt or a small amount of lemon juice so hard that the tip of the foam remains vertical when it is pulled up.

If you need to add sugar, the protein is first whipped until fluffy, then sugar is added to it, and then the whole mass is whipped until smooth and shiny.

15. Having completed the whipping process, put the proteins on top of the cream or dough and carefully, in one direction, mix until a homogeneous mass is obtained.

At the same time, whipped proteins cannot be pressed in, otherwise air bubbles are destroyed and the effect of airiness will be lost.

Whipped sugar with protein forms a protein cream - a light, airy mass, from which meringue or meringue desserts are made, cakes and cake decorations are made, tubes, baskets and all kinds of cakes are stuffed. Therefore, it is so important to know how to beat the whites correctly so that the cream turns out to be the right consistency, because the quality of culinary masterpieces can directly depend on the quality of the protein foam.

Protein cream. Cooking

Every housewife knows how to whip egg whites into foam, but not everyone knows how to do it correctly so that the result does not negatively affect the quality of the finished product.

First you need to prepare the eggs: they must be chilled, so it is easier to work with them; they must be clean, washed, because it is not known what bacteria can be on the shell; also, chicken eggs must be dry, since even a drop of water, yolk or fat that has fallen into a container in which proteins will be whipped can nullify all efforts. Next, carefully separate the protein from the yolk.

Beat the whites preferably with a whisk or mixer, which should also be clean, dry and chilled. A blender for whipping protein cream is categorically not suitable.

The container in which the cream will be prepared can be enameled, glass or ceramic; the protein may darken from aluminum dishes. Dishes should also be clean and dry. To be sure, you can wipe all the tools with a towel, because even a drop of liquid that gets into the protein can lead to delamination of the dough when cooking the product.

Prepare sugar or granulated sugar in advance, depending on the purpose for which the cream is being prepared. If you need to prepare meringues or meringues, then it is better to use granulated sugar, it has smaller grains, so the dessert will turn out to be more magnificent.

How to whip egg whites

When all the necessary components and devices are ready, you can begin the process of whipping proteins. For protein cream, a ratio of 1 to 4 is usually used, that is, 1 cup of sugar is used for 4 pieces of protein.

There are many ways to separate the protein from the yolk: you can make several holes in the shell with a thick needle, you can use a paper cone, or pass the protein through your fingers or use a special device. The main thing is to prevent the yolk from getting into the protein mass, otherwise the cream will not work and you will have to start all over again.

You need to start whipping the protein at a low speed, carefully catching up with the rhythm. The beater must touch the bottom of the container, otherwise the mixture will not mix completely and untouched proteins will remain at the bottom. If you immediately set a powerful turnover, then the product will be spoiled and will no longer be whipped. Perfectly whipped proteins increase by 4-5 times. If little time was spent on the process, then large bubbles remain in the mass, which burst during cooking, and the dough easily settles. Almost the same effect occurs if the whites are beaten too long, as a result, small bubbles form and, when baking, the cream dough remains flat and does not rise. Now, when it is clear how to whip the proteins into foam, you can use sugar.

When the mass has risen enough, you can add sugar / powdered sugar. This should be done carefully, literally by a teaspoon, without stopping the beating. If you throw in the entire amount of the product in one fell swoop, then it will quickly dissolve, and it will no longer be possible to bring the proteins to the state of a cream. Continue the process until the cream is no longer liquid, and will not fall off from the whisk or mixer raised outward.

Protein cream. Result

Proteins whipped with sugar are ready. It remains only to decide where to use them. If the cream goes for any constituent layer of a cake or pie, then it should be applied carefully with a spoon, stroking so as not to crush the bubbles that give it splendor. If you follow the recipe, then for you there will no longer be a question of how to properly beat the proteins with sugar. In addition, protein cream can be given a new taste and color by adding a portion of grated chocolate, cinnamon, or any other spicy and aromatic component. And if you transfer the production of cream to a water bath, then the mixture will turn out to be much more plastic, and will allow you to form interesting complex shapes from the cream for decorating various desserts.

Beat egg whites into a thick foam: secrets and tricks

For cooking many dishes, you need to use whipped egg whites into a thick foam. This process should be mastered by every housewife, since the result depends on the density. It seems like a very simple task - you need to beat them until they are white and fluffy, right? But as practice shows, getting a thick white foam is not so easy, because many factors affect the process - the dishes used, the temperature of the proteins, etc.

How to beat egg whites into a thick foam: secrets

With our simple tips, you can make fluffy, cloud-like foam out of proteins. We will tell you what container to use, how much sugar and powdered sugar to add.

How to whip whites into a thick foam: the right choice of dishes. A small, deep bowl with a rounded bottom is best. As for the choice of metal, use a copper container. If using a stainless steel and glass bowl, add a little lemon juice to the egg whites.

Avoid aluminum containers that interfere with the whipping process. Also, do not use wooden bowls. Plastic bowls can also have a negative effect on the whipping process, as they often leave an almost invisible oily layer on their surface even after washing. The container and whipping tool must be clean and dry.

You might be interested in our article on how to easily and quickly separate the protein and yolk.

How to beat whites in a thick foam with a mixer?

First, wash the eggs with soap and warm water, then wipe them dry. Carefully separate the whites from the yolks. If the protein is mixed with at least a drop of the yolk, do not use it, as this will negatively affect the quality of the foam.

We proceed directly to the process. Start whipping at the lowest speed and gradually move to the highest. The process consists of the following steps:

Light foam. At the minimum speed, the proteins are still liquid, but bubbles begin to form in them, the mixture becomes transparent white.

Soft peaks. The foam turns opaque and white and holds its shape in the bowl when you tilt it.

stable peaks. When the foam becomes dense, it does not move when you tilt the bowl even upside down. If you have achieved this effect, you can finish the driving process. It is important to stop in time, because if you overdo it, you will spoil the eggs and the foam will be unsuitable for adding to dishes.

Whipping time with a mixer depends on the power of the equipment. If the mixer is weak, it may take 10-15 minutes, a powerful one - 7-8.

How to beat proteins with sugar: tips

Sugar or powdered sugar is added to proteins if you need to make a blank for dessert or baking. It must be poured in gradually to prevent the destruction of the foam. Thanks to its addition, the foam turns out to be glossy, beautifully shiny.

Sugar should be used in small quantities, two tablespoons will be enough for 3-4 proteins. Add it in a thin stream and continue whisking. Do not pour it in the center. If desired, replace sugar with powdered sugar, it dissolves faster and does not form crystals.

Adding sugar has many benefits. First of all, such foam will keep its shape better, besides, it becomes more elastic. The sugar stabilizes and prevents the liquid from evaporating when processed at high temperatures.

What eggs to use?

Of course, the thickest foam comes from fresh eggs. Adding acid will help make the foam as lush and thick as possible. Add 1/8 tsp. acid component (eg lemon juice, vinegar) to egg white. This amount is for two proteins. You need to add acid not at the very beginning, but after a few minutes, when the proteins begin to turn into foam.

The Secret to Fluffy Foam: Room Temperature Eggs

You will get more volume if you use room temperature proteins. Remove the eggs from the refrigerator an hour before cooking. If you forget to do this, place them in a bowl of very warm, but not hot, water for 5 minutes.

How to add whipped proteins?

They must be used immediately as they may lose volume or become damp. You need to introduce them into other ingredients as carefully and accurately as possible, slowly. Stir the mixture slowly.

As you can see, whipping whites into foam is not so difficult. First you need to decide how thick the foam you need, then choose the right tool, ideally a mixer. Beating with a whisk or fork can take a very long time and there is no guarantee that you will get a thick foam.