Confection, or Bonbon Cream
Ingredients
Directions
Beat the white of an egg to a stiff froth.
Add gradually 8 tablespoons of sifted powdered sugar.
Beat well together and flavor with vanilla or any desired flavoring.
Or, add one half its bulk of water to the white of egg without beating, with enough confectioner's sugar to make stiff enough to mold into balls.
Different colors and flavorings may be used in the cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Egg white
- Whipped into a stiff foam that gives the cream its light, airy structure.
- Powdered sugar (in the method)
- Sweetens the cream and stiffens the foam, giving it body enough to hold its shape.
The step that matters
Adding the sugar gradually. Egg white foam is held up by its proteins. Adding sugar slowly, while beating, keeps the foam stiff and stable. Dumping sugar in at once can collapse the foam and leave the cream loose.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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