Cara Buat Cream Dari Putih Telur: Manfaat, Resep, dan Tips

Cara buat cream dari putih telur menjadi pilihan menarik untuk berbagai kebutuhan. Baik untuk dekorasi kue, membuat frosting, atau sebagai bahan masakan, cream putih telur menawarkan manfaat dan kegunaan yang beragam. Yuk, simak resep, tips, dan cara membuat cream putih telur yang mudah dan anti gagal!

Dalam panduan lengkap ini, kita akan membahas semua aspek pembuatan cream putih telur, mulai dari bahan-bahan yang dibutuhkan, langkah-langkah pembuatan, variasi, hingga tips penyimpanan. Jadi, siapkan mangkuk dan pengocok Anda, karena kita akan menjelajahi dunia cream putih telur yang lembut dan lezat!


Egg white cream is a versatile ingredient that can be used in a variety of baking and cooking applications. It is made by whipping egg whites until they are stiff and glossy, and it can be used to add volume, structure, and stability to desserts, such as cakes, meringues, and mousses.

Egg white cream can also be used as a topping for pies and tarts, or as a filling for éclairs and cream puffs.

There are many benefits to using egg white cream. First, it is a relatively inexpensive ingredient that is easy to make. Second, it is a good source of protein and can help to add nutrients to your diet. Third, egg white cream is a versatile ingredient that can be used in a variety of ways.

Finally, egg white cream is a relatively stable ingredient that can be stored in the refrigerator for up to three days.

Different Ways to Use Egg White Cream

Egg white cream can be used in a variety of ways, including:

  • As a leavening agent in cakes, cookies, and other baked goods.
  • As a stabilizer in mousses, custards, and other desserts.
  • As a topping for pies, tarts, and other desserts.
  • As a filling for éclairs, cream puffs, and other pastries.

Ingredients and Equipment

To make egg white cream, you’ll need the following ingredients:

  • Egg whites:The main ingredient in egg white cream, they provide the structure and volume.
  • Sugar:Sweetens the cream and helps stabilize it.
  • Cream of tartar:An acid that helps stabilize the egg whites and prevents them from deflating.
  • Vanilla extract (optional):Adds flavor to the cream.

You’ll also need the following equipment:

  • Electric mixer:To beat the egg whites until stiff peaks form.
  • Mixing bowls:To hold the egg whites and sugar.
  • Spatula:To fold the ingredients together.

Step-by-Step s

To make egg white cream, follow these steps:

  1. Whisk the egg whites until stiff peaks form.Use a clean whisk and bowl, and make sure the egg whites are at room temperature for best results.
  2. Gradually add the sugar while whisking.Continue whisking until the sugar is dissolved and the meringue is glossy.
  3. Fold in the flavoring.Gently fold in any desired flavoring, such as vanilla extract or almond extract.
  4. Use the cream immediately.Egg white cream is best used immediately after it is made, as it will start to deflate over time.

Troubleshooting Tips: Cara Buat Cream Dari Putih Telur

Cara buat cream dari putih telur

Making egg white cream can sometimes present challenges. Here are some common problems and their solutions to help you troubleshoot and achieve a successful result.

It’s essential to follow the recipe accurately and avoid overbeating or underbeating the egg whites. Additionally, using fresh, cold eggs and clean equipment can significantly impact the outcome.

Cracked or Weeping Cream

  • Cause:Overbeating the egg whites or adding too much sugar can cause the cream to crack or weep.
  • Solution:Beat the egg whites gradually, starting on low speed and increasing it as they begin to foam. Add the sugar in small increments to prevent over-sweetening.
  • Prevention:Use a clean whisk and bowl to prevent any traces of oil or grease from interfering with the egg whites’ ability to whip.

Flat or Deflated Cream

  • Cause:Underbeating the egg whites or using old or warm eggs can result in a flat or deflated cream.
  • Solution:Beat the egg whites until stiff peaks form when the whisk is lifted. Use fresh, cold eggs for optimal whipping.
  • Prevention:Start with clean equipment and ensure the egg whites are at room temperature before whipping.

Grainy Cream

  • Cause:Adding sugar too quickly or using granulated sugar instead of caster sugar can create a grainy texture.
  • Solution:Gradually add the sugar in small increments, allowing it to dissolve completely before adding more. Use caster sugar for a smoother texture.
  • Prevention:Use superfine sugar or powdered sugar for a silky-smooth cream.

Variations and Modifications

Cara buat cream dari putih telur

The basic egg white cream recipe can be easily modified to create different flavors or textures. Here are a few ideas:

To create a sweeter cream, add more sugar to taste. For a tangier cream, add a squeeze of lemon juice or a dash of vinegar. To create a more flavorful cream, add a pinch of cinnamon, nutmeg, or cocoa powder.

Flavored Egg White Cream, Cara buat cream dari putih telur

To create a flavored egg white cream, simply add your desired flavoring to the whipped egg whites. Some popular flavorings include vanilla extract, almond extract, chocolate syrup, and fruit puree.

Stabilized Egg White Cream

To create a stabilized egg white cream that will hold its shape for longer, add a small amount of cream of tartar or gelatin to the whipped egg whites. This will help to prevent the cream from deflating.

Applications of Egg White Cream Variations

Egg white cream can be used in a variety of applications, including:

  • As a frosting for cakes and cupcakes
  • As a filling for pies and pastries
  • As a dip for fruit or cookies
  • As a topping for ice cream or yogurt

Storage and Shelf Life

Cara buat cream dari putih telur

Storing egg white cream properly is crucial to maintain its quality and prevent spoilage. Here are the recommended storage guidelines and tips to extend its shelf life.


Store the egg white cream in an airtight container in the refrigerator at a temperature between 32°F (0°C) and 40°F (4°C). Under refrigeration, the cream can last for up to 5 days.


For longer storage, egg white cream can be frozen for up to 3 months. Freeze the cream in an airtight container or freezer-safe bags, ensuring to remove as much air as possible to prevent freezer burn. Thaw the frozen cream in the refrigerator overnight before using.

Tips to Extend Shelf Life

  • Use fresh, clean eggs and equipment to prevent contamination.
  • Store the cream in a clean, sanitized container to minimize bacterial growth.
  • Avoid cross-contamination by using separate utensils for handling the cream and other ingredients.
  • If the cream develops an off-odor or texture, discard it immediately.

Final Review

Dengan mengikuti resep dan tips yang telah dibahas, Anda akan dapat membuat cream putih telur yang sempurna dengan mudah. Cream putih telur yang lembut, mengembang, dan serbaguna ini siap untuk digunakan dalam berbagai kreasi kuliner Anda. Jangan ragu untuk bereksperimen dengan variasi dan modifikasi yang telah dibahas untuk menciptakan cita rasa dan tekstur yang sesuai dengan preferensi Anda.

Selamat mencoba dan semoga berhasil!

FAQ Insights

Apakah cream putih telur aman dikonsumsi?

Ya, cream putih telur aman dikonsumsi asalkan putih telur yang digunakan masih segar dan tidak terkontaminasi bakteri.

Bagaimana cara menyimpan cream putih telur?

Cream putih telur dapat disimpan dalam wadah kedap udara di lemari es hingga 3 hari. Untuk penyimpanan jangka panjang, Anda dapat membekukan cream putih telur hingga 2 bulan.

Apa saja manfaat cream putih telur?

Cream putih telur kaya akan protein, rendah lemak, dan dapat membantu menstabilkan gula darah. Selain itu, cream putih telur juga mengandung vitamin dan mineral penting seperti selenium, riboflavin, dan niasin.