ACKP 2 Journeyman Practice Exam

The ingredient that is commonly added to whipped egg whites to increase their volume is often stabilizers like cream of tartar or, in some interpretations of the practice, ingredients such as pectin which help to stabilize and trap air in the egg whites as they are whipped. This results in a greater volume and a more stable foam, which is crucial for achieving the desired texture in meringues, soufflés, and other recipes that rely on whipped egg whites.

While vanilla extract can enhance flavor, it does not contribute to the volume in the same way that stabilizers do. Baking powder is a leavening agent that acts differently in baked goods and does not have the same effect on whipped egg whites. Flour can weigh down the mixture, making it counterproductive for aeration. Therefore, stabilized whipped egg whites achieve a greater volume and improved texture, making the addition of pectin, or similar stabilizers, advantageous in this context.