What type of foam is generally more stable when sugar is added?

The addition of sugar to an egg white foam significantly enhances its stability. When sugar is gradually incorporated into egg whites during whipping, it dissolves and helps to strengthen the protein structure of the foam. This process allows for a denser and more resilient matrix, which can better hold air, leading to increased volume and a firmer texture.

In the context of meringues, which are made primarily from whipped egg whites and sugar, the sugar not only sweetens the foam but also contributes to the formation of a stable structure that can withstand Heat, making it ideal for baked products. The stabilization provided by sugar in egg white foam is one of the essential techniques used in pastry making, ensuring that the final product maintains its shape and texture.

In contrast, other forms of foam like whipped cream are less stable under certain conditions, as they rely on fat content for stability rather than the protein structure enhanced by sugar. Therefore, while whipped cream serves a different purpose and can stabilize with the right techniques, it does not benefit from sugar in the same way egg white foam does. Similarly, baked meringue and buttercream also have different compositions and stability profiles compared to a pure egg white foam with sugar.