{"id":517,"date":"2026-03-28T15:19:16","date_gmt":"2026-03-28T20:19:16","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=517\/"},"modified":"2026-03-28T15:19:16","modified_gmt":"2026-03-28T20:19:16","slug":"cooked-egg-white-cream-on-agar-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/cooked-egg-white-cream-on-agar-gost-recipe\/","title":{"rendered":"Cooked Egg White Cream on Agar GOST Recipe"},"content":{"rendered":"<p><strong>Cooked egg white cream on agar<\/strong> (\u041a\u0440\u0435\u043c \u0437\u0430\u0432\u0430\u0440\u043d\u0438\u0439 \u0431\u0456\u043b\u043a\u043e\u0432\u0438\u0439 \u043d\u0430 \u0430\u0433\u0430\u0440\u0456) is a GOST cream recipe that combines whipped egg whites with a hot <a href=\"\/key-words\/agar\/\">agar<\/a>&#8211;<a href=\"\/key-words\/sugar-syrup\/\">sugar syrup<\/a>. The <a href=\"\/key-words\/thickener\/\">agar acts as a stabilizer<\/a>, giving the cream a marshmallow-like consistency that holds piped decorations far better than standard whipped egg white cream. This makes it ideal for decorating celebration cakes, layered pastries, and individual desserts.<\/p>\n<h2>Recipe per 10 kg of finished cream<\/h2>\n<ul>\n<li>Egg whites \u2014 2.360 kg<\/li>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (for agar syrup) \u2014 5.850 kg<\/li>\n<li><a href=\"\/key-words\/agar\/\">Agar<\/a> (dry, gel strength 900\u20131100) \u2014 0.060 kg<\/li>\n<li>Citric acid \u2014 0.015 kg<\/li>\n<li><a href=\"\/key-words\/flavoring\/\">Vanilla flavoring<\/a> \u2014 0.010 kg<\/li>\n<li>Water \u2014 2.200 kg<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p>Agar is soaked in cold water for 2\u20134 hours until fully swollen. It is then dissolved with sugar by heating to a boil, and the syrup is concentrated to 110 \u00b0C. Simultaneously, egg whites (or reconstituted <a href=\"\/key-words\/albumin\/\">albumin<\/a>) are whipped to stiff peaks in a planetary mixer. The hot agar-sugar syrup is poured into the whipped whites in a thin, steady stream while the mixer runs at high speed. Whipping continues for 10\u201315 minutes until the cream cools to 30\u201335 \u00b0C.<\/p>\n<p>As the agar gels during cooling, it locks the aerated structure in place, creating a stable foam that does not weep, deflate, or lose its shape over time. Citric acid and vanilla are folded in at the end. The finished cream has a bright white color, a glossy surface, and a light, elastic texture. Final moisture content: 28\u201332%.<\/p>\n<h2>Applications in confectionery<\/h2>\n<p>This cream is widely used as a filling and decoration for <a href=\"\/key-words\/sponge-cake\/\">sponge cake<\/a> layers, <a href=\"\/key-words\/souffl\u00e9\/\">souffl\u00e9<\/a>-type desserts, and standalone meringue-based confections. Compared to the standard cooked egg white cream (without agar), this version is significantly more stable and has a longer working time before setting. It can also be flavored with cocoa powder, fruit pur\u00e9es, or food colorings for decorative effects.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cooked egg white cream on agar (\u041a\u0440\u0435\u043c \u0437\u0430\u0432\u0430\u0440\u043d\u0438\u0439 \u0431\u0456\u043b\u043a\u043e\u0432\u0438\u0439 \u043d\u0430 \u0430\u0433\u0430\u0440\u0456) is a GOST cream recipe that combines whipped egg whites with a hot agar&#8211;sugar syrup. The agar acts as a stabilizer, giving the cream a marshmallow-like consistency that holds piped decorations far better than standard whipped egg white cream. This makes it ideal for&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/cooked-egg-white-cream-on-agar-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Cooked Egg White Cream on Agar GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[11,188,211,196,46],"class_list":["post-517","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-agar","tag-albumin","tag-cream","tag-gost-recipe","tag-semi-finished-product"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cooked Egg White Cream on Agar GOST Recipe<\/title>\n<meta name=\"description\" content=\"Egg white cream on agar GOST recipe - stable marshmallow-like cream for cake decoration. 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