Egg whites are not whipped cream, but meringue. Egg whites whipped like cream and not really cream, the ingredients are still eggs, just through the process of whipping because of the air and expansion of the meringue, in many cases, usually not eaten alone, will be added to other ingredients after baking. And cream is the milk by centrifugal separation to get thin cream, by ripening, mixing, pressing and made of dairy products.

Egg whites beaten into a creamy method: first of all, prepare a clean, waterless and oil-free container, separate the egg whites from the yolks, and then beat the egg whites in one direction to break up a layer of small bubbles; and then put 5 grams of white vinegar, 15 grams of granulated sugar, start stirring with the automatic beater, and has been adjusted to the state of viscous; and then continue to put in 15 grams of sugar, and then continue to stir, and keep beating until the egg whites can stand up, then the egg whites can stand up. The egg whites can stand up until, like the state of the cream, so it is finished.

The preservation method of the cream: you can put it in the refrigerator at 2-4 degrees; or put it into the cream box or sealed box to save, the cream will not be hardened due to the moisture emitted, and it will not be skewered.