Egg whites can't be creamed, is there a problem? There are many reasons why egg whites don't cream. It could be because your technique is wrong and the container you are using is not clean. These are the problems that prevent you from making a creamy shape when you beat egg whites. Egg whites cannot be beaten in the shape of cream. It could be because there is water or oil in the container, or the yolks are not separated. Egg yolks have a different structure. The proteins are curly and when we stir them vigorously, they gradually stretch out and blend into each other. On the contrary, yolks and oils bind directly to protein molecules, hindering the formation of protein chains and making it difficult to form protein webs outside of air bubbles. Of course, if you only dip a small amount of egg yolks, you can still make a creamy shape. If it is whipped manually, it may be because the mixing speed is not enough or the time is too short, so the manual egg beater, egg whites coated with egg yolks are already difficult to whip, and the success rate is even lower if it is purely manual. It is recommended to beat the egg again to whip.

Methods:

1. To make the egg whites creamy, you need to prepare clean, oil-free containers without water.

2. You must beat the egg whites in one direction during the beating process. If manual egg whites often fail, it is better to use egg whites. This will increase the success rate. When the egg whites make small foamy shapes, add white vinegar and sugar in the right amount, and then mix with a whisk to match into a thick state.

3. After that, add sugar and continue to stir. Cream state is completed until the white can up. Beating egg whites seems relatively simple, but you have to pay attention to a lot of details. When using egg whites to make cream shape, choose fresh eggs, put the right amount of sugar, not too much.

4. Egg whites and egg yolks have different structures. Before beating egg whites, put the yolks in a separate container. If you don't beat eggs often, it's best to use a whisk, as it's easy to make mistakes when beating eggs manually. If you don't get a creamy shape, just whip it again.

Whipping process, we have to pay attention to, do not put sugar at the beginning, egg whites produce foam when the first sugar, the second sugar, become thicker when the sugar, the third sugar is fine texture when the foamer lifted, egg whites will not collapse when you can add the third. Three times separated open sugar, egg whites can be whipped better. So it may be because your technique is not right, or the container used is not clean. So all of us must pay attention to these two problems when we learn to make cakes in the future. And it's best to use a whisk that goes in one direction. This will make it successful.