Confeitei Logotipo

  • Icing
  • Decoration
  • Topping

Professional Piping Cream (Emulsifier Frosting)

A professional high-stability, high-yield frosting. Made with egg whites, sugar, and emulsifier, it results in a white, light cream perfect for working with piping tips, making flowers, and covering cakes, withstanding hot days well.

por Ian Guedes | Dec 4th, 2025

Cake decorated with white cream using a piping tip, showing sharp details and firm texture.

Tempo

15 min

Porções

Yields approx. 500g of cream (High volume)

Dificuldade

Very Easy

ingredients

Ingredients

  • 335g of Confectioners' Sugar (Powdered Sugar)
  • 134g of Pasteurized Egg Whites (approx. 4 medium whites)
  • 27g of Cake Emulsifier (gel type)
  • 3.5g of Vanilla or Almond Extract

instructions

1. Initial Mix

  1. 1
    In the mixer bowl, place all ingredients together: the Confectioners' Sugar (335g), Egg Whites (134g), Emulsifier (27g), and Extract.
  2. 2
    Give it a light mix with a spoon before turning on the mixer so the sugar doesn't fly out.

2. Beating

  1. 1
    Turn on the mixer at low speed initially to incorporate.
  2. 2
    Increase to medium-high speed (3rd speed on stand mixers).
  3. 3
    Beat for about 5 to 10 minutes.

3. Consistency

  1. 1
    The cream will increase greatly in volume, becoming extremely white and shiny.
  2. 2
    The correct consistency is when it forms "stiff peaks" and holes form in the center of the bowl around the beater.
  3. 3
    It is ready to be colored or placed in the piping bag.

chefTips

  • Coloring: This frosting accepts gel colors very well. Add at the end of beating.
  • Drying: As it contains a lot of sugar and raw egg whites, it tends to dry out if exposed to air. Keep covered with a damp cloth or plastic wrap when not in use.
  • Emulsifier: It is that gel product used to make sponge cakes and ice creams. It is essential for giving volume and aerated texture.

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!

Comments

Be the first to leave a special comment.