Protein cream for decorating the cake. Custard protein cream for decorating cakes

Protein varieties of cream are most often used in home baking. They are easy to prepare, tender and sweet. In addition, they are successfully used as decoration.

Delicate, with a slight sourness, protein custard is perfect for layering biscuit cake, eclairs, decorating a finished dessert. The cream is stable, keeps its shape perfectly. For decoration, place the cream in a syringe or pastry bag, squeeze the right amount onto the surface or sides of the cake and refrigerate.

Ingredients:

1. 88 milliliters of water.
2. 3 squirrels.
3. One glass of sugar.
4. One third of a teaspoon of citric acid.

Cooking process:

1. Break the egg whites into a deep bowl. Refrigerate them first.
2. Mix water and sugar in a separate bowl.
3. Reduce the syrup, stirring, for 6 minutes. At the very end, add citric acid.
4. Beat egg whites with a mixer until foamy.
5. Pour the hot syrup along the wall of the bowl in a thin stream into the protein foam and beat for about 11 more minutes. The mass will instantly increase in volume.
6. You can immediately use it for a layer of confectionery.

Protein-oil cream

A rich protein-oil cream turns out to be very dense, thick. Great for filling custards, layering biscuit cakes, as well as decorating any confectionery.

Ingredients:

1. Powdered sugar - 150 grams.
2. 3 pieces of egg white.
3. A packet of vanilla (or sugar).
4. 150 grams of softened butter.

Cooking process:

1. Separate the proteins and beat them very intensively until the state of foam, stable and elastic.
2. At the end, add vanilla and powder to them. It is advisable to sift the powder before use.
3. Chop the butter into small pieces.
4. Add one piece at a time to the foam during whipping.
5. After 11–12 minutes of whipping, the cream is completely ready for use: you can layer cakes with it, decorate desserts. After registration, the product must be removed in the cold so that the cream "grabs".

Protein cream with gelatin

The protein cream is very gentle, has an airy, very delicate structure. Therefore, if the technology is not followed, it can settle or delaminate. To prevent this from happening, gelatin is added to the cream. Ready, it turns out to be elastic and stable and is suitable both for gluing cakes and for decorating finished pastries.

Ingredients:

1. One and a half cups of sugar.
2. One teaspoon (5 grams) of citric acid.
3. 10 tablespoons plain water.
4. 5 proteins.
5. 2 tbsp. spoons of powdered gelatin.

Cooking process:

1. First, fill the gelatin with water and leave for 20 minutes so that it swells properly.
2. Then we place a saucepan with swollen gelatin on a steam bath and heat it, not bringing it to a boil.
3. Let it cool down completely.
4. Beat the whites with a pinch of citric acid until "peaks" appear - the mounds made with a spoon will not fall or settle.
5. Add sugar, beat.
6. Pour the dissolved gelatin along the wall and mix with a mixer for a few more minutes.
7. In order for the cream to become durable, after layering or decorating the cake, it is necessary to remove the product in the cold for at least 3-4 hours.

Protein cream for biscuit cake

The simplest, but no less tasty, protein cream for a biscuit dessert is easy to prepare. Even a novice hostess can handle this. The main rule is that the proteins should be well cooled before whipping, wipe the dishes where the cream will be whipped clean, and use a fairly powerful mixer (or blender).

Ingredients:

1. Chicken proteins - 4 pieces.
2. A glass of granulated sugar.
3. A teaspoon of fresh lemon juice (can be replaced with a pinch of acid).

Cooking process:

1. Cool the whites, separate from the yolks, pour into a bowl for whipping. Make sure that no drops of yolk or moisture get into them.
2. Whisk by adding lemon juice.
3. Put in a spoonful of sugar. Vanilla can be added if desired.
4. The cream should be airy, light, snow-white.

Video gallery

Custard for cake

Protein-custard for decorating a cake and filling small pastries - a step-by-step preparation according to a family recipe. Detailed cooking guide

400 ml

30 min

200 kcal

4.61/5 (23)

Kitchen appliances and utensils: a blender (ideally a food processor with a bowl) for whipping your cream, a hand mixer, 2-3 deep bowls with a capacity of 300-500 ml, a saucepan with a capacity of 700 ml or more, measuring utensils, teaspoons and tablespoons, a whisk and a wooden spoon.

Friends often ask me questions about perfect decoration for ready-made sweet products, so that it is “like in a store”. We all know that, ideally, baking for the holiday should attract the attention of guests and make our table brighter and more tempting, and also not take too much time and effort from the hostess who has just made the cake.

I recently found a great solution to a problem with the help of my mom, who usually makes protein custard for decorating and decorating birthday cakes. The process of preparing the cream is easy and fast, and also very interesting for both culinary mastodons and beginners in the kitchen.

Today I decided to write detailed a guide to making the cream so that you don't have any additional questions after reading.
This cream is prepared in just a few steps, so do not be afraid that you will not have time to decorate the cake by the time it is served. In addition, the cream does not have to be refrigerated for it to harden.

Make sure that all the dishes that you are going to use to make the cream are well washed and wiped dry. The cream can be spoiled if even a gram of dietary fat gets into it.

You will need

Cooking sequence

In order to check readiness syrup, 2 minutes after the mass has warmed up to 60-70 degrees, immerse a tablespoon in the mixture and immediately carefully pull it out - the syrup should reach out from the pan with a long thread. Alternatively, you can scoop the syrup into a teaspoon and cool it immediately by placing the bottom of the spoon on top of ice water or placing it in the freezer for a minute. After that, the syrup from the spoon should easily Roll down into a ball.

Your perfect cake decorating cream is ready! Now you can start decorating your cake, as it can be applied even to a still hot product. But if you're not in a hurry, put it in the fridge for 30 minutes- so your filler will become even stronger and will be able to stay on any surface.

How to make a decoration with this cream

The creamy mass, painted in different colors, can be applied in several steps to the surface of the cake. This will give your baked goods a festive and colorful look.

Video recipe for step-by-step preparation of cream

How to put into practice a protein custard recipe for decorating a cake: watch the video of the process in detail.

This amazing egg white cake cream can be used not only as a decoration, but also for filling them various confectionery products, such as eclairs, muffins or tubules. Since the cream is custard, it can even be suitable for Napoleon and other similar puff pastries.

Protein cream for decorating a cake is mainly used for filling wafer rolls, custards, coating the sides and top of desserts. For the layer, it is desirable to make another cream (custard or oil), since the protein mass will lose its airiness between the cakes, and does not keep its original shape very well.

The composition of the protein cream contains a considerable amount of sugar, which prolongs its shelf life, but negatively affects the harmony of the figure.

An oily layer is less likely to stay fresh, but this does not mean that there are no time limits for a protein cream.

I advise you to eat dessert with protein cream as soon as possible in order to enjoy its taste to the fullest.

Let's start cooking

There are several types of creams that can be prepared on the basis of egg whites. Each of them has its own recipe:

1. Custard.
2. Raw.
3. With gelatin.
4. Protein-oil.

Rules for working with proteins

A simple and quick way to decorate cakes is meringue or protein cream. Cooking does not tolerate deviations in the technological process, and therefore remember that:

1. The whisk and bowl where you intend to whip the egg whites should be very clean and dry. Even a drop of fat or moisture will significantly affect whipping and reduce it by half.
2. Before you start whipping the protein cream, cool the main product to about +2 degrees.
3. To perform the first step, pour boiling water over the entire tool and wipe it dry with a kitchen towel. Set the dish aside for a while, pour in the egg whites when it cools down.
4. The protein mass is whipped either manually or with the help of electrical devices. Each method has its advantages, and now we will analyze which ones.
5. Working with an ordinary whisk, you will spend more time, but the sugar crystals will have time to completely dissolve and will not be felt during tasting.
6. If you are in a hurry, plug in a mixer or blender, it will help you achieve the result much sooner. In this case, you need to be careful and careful, because the proteins will be killed, and liquid will form at the bottom of the dish.
7. Crystals that have not had time to dissolve will spoil both the appearance of the cake cream and its taste. It will not be so elastic, and the grains that will squeak on the teeth will not add extra points to the dessert.
8. To avoid such troubles, replace ordinary sugar with powdered sugar, just do not forget to sift it. This recipe will help you prevent lumps from forming.

Recipe: Preparation of protein cream, which is used to decorate the cake

The base of the protein cream from raw eggs is: powdered sugar; proteins; crystalline citric acid and salt.

The proportion of ingredients is calculated by a simple formula: for one protein extracted from a medium-sized chicken egg of the 1st category, you need to take two tablespoons of granulated sugar or powdered sugar.

More specifically, the product output table looks like this:

• 140 g of the finished product will be obtained from two chilled proteins and four tbsp. spoons of powdered sugar.
• 210 g - from three proteins and six tbsp. spoons of powder.
• 280 g you get if you beat
• protein and 8 tablespoons of powdered sugar.

1. Sprinkling table salt into the cake cream will make it easier for you to beat and strengthen its shape, but distort the taste a little.
2. However, if you are in the mood for a longer process and are confident in your abilities, you can do without this trick. The main thing is that the proteins are sufficiently chilled.
3. Citric acid, added in the amount of a few crystals, will remove cloying.
4. Refrigerate the bowl in which you will turn the proteins into a light snow-white mass.
5. Separate the proteins from the yolks with an unwavering hand, otherwise you risk tearing the yolk and skipping droplets of fat into the protein mass. And, as you already know, they slow down whipping.
6. Whip egg whites only in a bowl made from a suitable material. It's metal and glass. Grease stains often remain on the plastic surface, which are difficult to wash off.
7. Choose the appropriate volume of dishes, in addition, it should be wide.
8. Do not use an enameled bowl with a damaged surface, as well as aluminum saucepans for whipping.
9. Putting the bowl of egg whites on ice will speed up the process. This recipe is good for beginner cooks who have not yet got their hands on it.
10. A method is known for whipping a protein cream for a cake at a high temperature. In this case, a mass with a denser structure is obtained. How to make a water bath, I think there is no need to explain to you.
11. So, turn on the mixer at low speed and beat the egg whites for 50-60 seconds. Then put the bowl with the protein mass in a water bath and, with a very slow boil, beat the protein cream for another quarter of an hour.
12. After the formation of foam, remove the whites to the table and continue beating for a few more minutes (watch the video).
13. The volume of the finished cream exceeds the original product three times. Finish the process when you see that the colorless proteins have turned into a snow-white lush mass.
14. The criterion for high-quality whipping is based on the formation of so-called stable peaks. In the confectionery world, this is the name given to the sharp protrusions that remain on the surface after removing the whisk from the bowl.
15. First beat the whites without sugar, and only then add this sweet product in parts.

• How to make the protein cream for the cake more delicious by removing cloying, a little trick will help: dilute a few crystals of citric acid and pour the solution into the bowl at the end of whipping.
• Optionally, or if the cake recipe calls for it, add flavorings or colorings at the end.
• Airiness is a temporary phenomenon, so apply cake cream immediately after cooking. You cannot make decorations in the form of small details from it, but this cream is ideal for coating the sides and top of the cake.
• Raw proteins can contain pathogens, so before breaking eggs, wash them thoroughly with baking soda.

Now we will learn how to make a protein cream cake with sugar syrup. To obtain 225 g of the product you will need:

6 art. spoons of granulated sugar; 60 ml of water; 3 proteins; 3-4 drops of citric acid solution. Also take a small fireproof dish to cook sugar syrup.

See the video for the recipe:

1. Pour sugar with water and put to boil over low heat. Constantly stir the mass, avoiding splashing on the walls of the dishes.
2. Test the syrup for doneness using the ball rolling method. To do this, take syrup in a small spoon and dip in a cup of cold water. The cooled syrup easily rolls into a ball.
3. If the method does not suit you or you are afraid of burning your fingers, try the syrup in a different way: lift the spoon with the syrup up, pour it back. If a thick thread has formed, remove the dishes from the stove.
4. Whisk the chilled egg whites until fluffy. Use a mixer, as you will not have extra time for manual work.
5. Continuing to wield the mixer, pour in the hot sugar syrup in a stream.
6. Do not stop beating and bring the protein cream to a comfortable temperature. If you want to complete the task faster, put the bowl of protein cream in a pot of ice water.
7. By using hot syrup (its temperature is above 100 degrees), you kill harmful bacteria that can be found in proteins. So, a cream that can be prepared in the above way is safe. It holds its shape well and is quite ready to decorate the cake.

A simple recipe for protein cream with butter

Protein cream with butter is often used to decorate dessert dishes. If it was cooked according to all the rules (by brewing method), it will be smooth and shiny. The structure of the cream for decorating cakes is light, it remains fresh for several hours even at 25 degrees.

Ingredients: 150 g sl. butter and powdered sugar; 3 proteins; 3-4 drops of lemon juice.

Depending on the quality of the butter and the size of the eggs, the amount of ingredients may vary.

Therefore, remember the proportions: for one large egg you need to take 50 g of powdered sugar and 75 g of butter.

To prepare protein cream, watch the video and follow the recipe:

1. Cut the cold butter into cubes and arrange on a plate. Leave on the table for an hour to make it soft and pliable.
2. Beat egg whites and mix with hot syrup. Protein cream can not be brewed, but simply pour powder into whipped proteins, but then you will face the question of product safety. It is better to get rid of harmful bacteria immediately than to endanger the health of your loved ones.
3. After the protein cream holds its shape well, start introducing the butter. Beat until the cream is smooth and shiny, it is now ready to use.
4. If at the last stage grains formed in the cream due to the difference in temperature of the components, it's okay. Keep whipping the protein cream and everything will work out.

The key to a delicious cake is a good cream, the variety of which is not known to any culinary specialist in the world. There are a huge number of them, so it is impossible to count.

Sour cream, protein, oil, custard - and this is not the whole list of creams. One of the most famous is protein cream, and today we will talk about its varieties in more detail.

It's a shame, but some housewives are afraid to deal with him, because they think that the squirrels will not whip. But if you follow the advice of experienced confectioners and follow a number of rules, then the entire cooking process will go without problems.

One of the main requirements is the use of fresh eggs purchased from a reliable supplier. Since protein cream does not undergo heat treatment, the products for its preparation must be of high quality.

After all, who knows how much trouble the layer can bear if sanitary standards are not observed. Salmonellosis is a dangerous disease that lurks in chicken eggs, and I do not advise you to forget about it.

Kinds

There are several types of protein cream for a variety of cakes: raw; custard; protein-oil; protein on gelatin.

One of the easiest to prepare is a simple protein cream, it is also called ordinary meringue. In order for the design to please you with the appearance and taste, adhere to the following rules:

1. Before use, thoroughly wash the dishes and the whisk / mixer attachment with dish detergent and dry. It is known that even slight traces of fat or water can reduce your efforts to zero. In other words, instead of decoration, you will get a shapeless mass that is unable to support the weight of the cake or transform the surface of the cake.
2. Egg whites should be cooled to a temperature of 2-3 degrees before beating. The freezer will help you do this quickly. Just a few minutes and the base is ready, you just have to make a little effort, and a thick protein cream is already at your disposal. You can apply it on a cake or fill tubes.

I want to note that to fulfill the first condition, it is better to pour boiling water over the tool and dishes, so you get rid of dirt faster and better.

How to beat egg whites until fluffy is up to you. It all depends on the availability of various appliances in your kitchen. Some people prefer a hand whisk, because this tool has a number of advantages.

First, you will easily control the process, and stop it as soon as necessary. Secondly, by whipping the protein mass with granulated sugar, you will achieve complete dissolution of the crystals.

If you need to prepare a delicious cream with a mixer and decorate a cake with it, then I recommend using powdered sugar instead of sugar.

The time spent on cooking is significantly reduced, so it will not be enough for the crystals to disperse and the mass to become smooth and homogeneous.

So that neither the appearance of the dessert nor its taste affect the overall rating, try to ensure that there are no grains left in the cream.

You can even sift the powdered sugar through a sieve in order to make sure and prevent the smallest inclusions from getting into the thick cream.

Recipe for protein cream for decoration

To make a thick protein custard for decoration, it is important to keep the proportions right. Usually, a couple of tablespoons of powdered sugar or granulated sugar are taken for one protein of medium-sized eggs.

In general, the list of products is as follows: proteins - two pieces; 4 tbsp. spoons of powder; a pinch of salt and citric acid.

The last two ingredients will help you beat the mass faster and better. However, salt and the presence of citric acid can change the taste if their amount has been exceeded.

If you are confident in your abilities, limit yourself only to proteins and sugar. An additional measure can be considered cooling of both food and dishes.

Once in a cold bowl, the egg whites will not have time to heat up and will easily beat into a fluffy mass. By the way, beat the egg whites in a metal (not aluminum!) Or glass bowl with a wide bottom.

A plastic bowl is not suitable, as there are almost always droplets of fat on its walls, which are difficult to wash. Be careful with enameled dishes.

Very often, housewives do not pay any attention to chips and scratches on the surface of pots and bowls. And such a seemingly insignificant detail can adversely affect the whipping process.

Progress:

1. Wash eggs with detergent. Scrub the surface thoroughly with a brush to minimize the risk of germs getting into the finished product.
2. Very carefully separate the whites from the yolks and place them in a chilled bowl.
3. For a quick result, place the bowl of egg whites in a bowl filled with ice water.
4. Beat egg whites with a whisk or mixer until stiff peaks. That is, the protein mass on the cakes should keep its shape well when you “depict” a kind of snow-covered mountain with a whisk (see photo).
5. Mix with powder and continue beating. Before completing the process, you can add food coloring, if required by the recipe, and diluted citric acid. It will remove cloying and help maintain the splendor of the cream.

There is another cooking method based on the use of a water bath. To carry out your plan, pour water into a wide saucepan and heat it to a boil.

Then:

1. Whisk the egg whites into a bowl that is smaller than the saucepan and beat on low speed for about one minute.
2. Put the bowl in the water bath and resume the beating process. Pour in the sugar. Beat for another quarter of an hour, and you will notice how peaks have formed on the surface. They keep their shape well, which means that the protein cream is ready.
3. At the very end, mix with citric acid and, if necessary, add food coloring and flavoring.
4. When you remove the dish with cream on a cold surface (table), do not stop beating, otherwise it may settle. Wait until it cools down, and only then put the whisk aside.

This thick cream is suitable for coating the cake on all sides, but it will not be possible to make small details out of it for decoration.

hot protein cream recipe

First, you should master the cooking of sugar syrup and conduct a “hard ball” test. Everything is not as difficult as it might seem at first glance.

So, in a saucepan, mix a glass of powder and half a glass of water. Boil the mixture until thick, then scoop up some syrup and pour into a container of cold water.

If, as a result of sudden cooling, a transparent ball with a solid consistency forms from the syrup, then cooking should be stopped.

And if the ball is easily crushed, then keep the syrup on low heat for a few more minutes. For decoration, take 4 proteins and cooked syrup.

Start cooking while the syrup is still simmering, as it should be used hot.

1. Beat the chilled raw proteins in a strong foam.
2. Pour hot syrup in a stream, whisking constantly at high speed. Pour in a few drops of lemon juice to remove cloying. Beat the mass until it cools to room temperature. You can put a bowl of thick protein cream on ice to speed up the cooling process.
3. If necessary, add cocoa powder or other natural colors (turmeric, beet or carrot juice boiled down to a thick state). You can enrich the taste of the cream with chopped nuts, prunes, coconut flakes.

Be careful when boiling the syrup, it is important to guess the moment when it is completely ready. A liquid undercooked solution will contribute to the spreading of the mass, but overcooked sugar can caramelize and take lumps.

I note that such a custard for cakes contains much fewer calories than any other of its "brothers".

This is explained by the fact that it does not contain fat. In addition, the product does not cause allergies, which means it is approved for use by all sweet tooth.

Another positive is that the protein custard, which can be made hot and decorate the cake, is absolutely germ-free.

The fact is that at temperatures above one hundred degrees they die, and will not be able to cause you any harm.

Recipe "Bird's milk" on gelatin

Protein cream with gelatin for decorating the cake, which is known for its excellent shape retention, is prepared from:

five egg whites; two tablespoons of gelatin; 1.5 cups of sugar; 10 tablespoons of cold water for pouring gelatin; a teaspoon of lemon juice; cocoa - optional

Step by step cooking recipe:

1. Measure the desired amount of gelatin, place it in a bowl and cover with cool water. While it swells, proceed to the next process.
2. Separate the whites from the yolks. Be careful and break each egg over a separate bowl. If the egg whites happen to contain the yolk as well, you will spoil only one egg, not the whole batch.
3. Put all the proteins in the refrigerator, let them cool well.
4. Melt the swollen gelatin in a water bath. If you heat the solution on fire, do not let it boil, otherwise the gelatin will lose its properties.
5. Pour the lemon juice into the chilled proteins and beat together with sugar in a lush foam. Ideally, it should still triple in volume and turn white.
6. As soon as the protein custard cream for the cake has acquired the desired consistency, mix it with chilled gelatin. Whisking should be continued until all ingredients are evenly mixed.

Decoration with gelatin, used for making sweets, as a layer for the famous "Bird's Milk" cake and other desserts.

You can beautifully arrange it in bowls and, after cooling and sprinkling with cocoa powder, serve it to the table.

Recipe for butter-protein cream for cake

When decorating a cake with cream, many strive to make it perfect. To make the baking surface smooth and silky, I suggest preparing the most delicious protein cream.

The products you will need are shortlisted:

150 g of butter and sugar (powder); 3 proteins; vanilla sugar and 0.5 tsp lemon juice.

I want to warn you that eggs come in different sizes, so it is important to follow the generally accepted proportions during the cooking process:

80 g of butter and 50 g of sugar go to one large protein.

The brewing technology that we will use allows the finished cake cream to be stored longer than usual.

The shelf life for such a product at room temperature is determined by whole days, but this should not be abused.

Protein air cream is suitable for both layering and decorating a cake. It must be prepared according to the following scheme:

1. Cut the butter into small cubes and arrange on a plate in a single layer. Leave the crushed butter on the table, after an hour it will soften and be ready for use.
2. Beat egg whites with lemon juice until fluffy and brew with sugar syrup. When stable peaks form on the surface of the cream, gradually add soft oil.
3. Beat the mixture until all the ingredients are mixed. Now it is ready for further use.

Custard can be stored on the shelf of the refrigerator for five days if transferred to a container with a tight-fitting lid.

Before use, bring the mass to room temperature, put it on the table, and beat again until airy (see photo).

If it turns out that not too stable peaks are formed when whipping the custard, do not worry prematurely.

Such technology allows such a deviation from the rules, especially since everything will work out soon. Take the best quality butter.

Don't save money by using vegetable-cream mixtures or, even worse, margarine for cakes. The same applies to cocoa powder, it should not contain foreign substances.

When butter is introduced into whipped custard proteins at home, the formation of grains or the spreading of the mixture may occur.

This process occurs due to the temperature contrast, when the oil is colder than the protein mass. If you continue to beat, the texture will become homogeneous and everything will fall into place.

Protein cream with oil is very often used at home. Even novice housewives prefer to work with him, the main thing is that the necessary devices are available.

For example, a pastry bag and a few nozzles. Connect your imagination, and with the help of a minimal set of tools you can cook a real culinary masterpiece.

You can make the decoration more spectacular by adding a variety of dyes. Be careful not to add alcohol-containing protein dyes to the cream, it contributes to spreading.

The best option are powder (cocoa, turmeric) and water formulations. At home, you can create a flower meadow or decoration in the form of an impressionist canvas on the surface of the cake.

To do this, divide the protein cream into several parts and color each one in some new shade.

Apply small islands to the surface of the dessert with a protein cream, then mix with smooth movements until multi-colored lines form.

My video recipe

Greetings my dear readers! I don’t know about you, but as a child I was very fond of cake baskets, or rather, cream. I always licked off the cream, and threw the sand base with jam into the trash. Having matured, I could not forget that taste of childhood for a very long time, therefore, I made attempts to make the same cream at home, only now it did not work for me. But it did not work for the simple reason that I simply did not know some of the nuances. In the days of my youth, I did not know that there was such a thing as the Internet in the world, and I did not have a computer either.

But today I can proudly say that I can cook such a delicious dessert and its taste is exactly the same as when I was a child. And today I will tell you how to cook protein custard at home, and then I have prepared for you a step-by-step recipe with a photo. I really hope that my article will help you and you will be able to make this cream for your creative masterpieces.

Yes, such a protein cream can be used not only for baskets, it can be used to decorate cakes, make beautiful colors and patterns out of it. All that can stop you is only your disbelief in yourself and your strengths.

How to make protein custard for cake decoration at home

Products

• Egg whites - 2 pcs.
• Sugar - 140 gr.
• Water - 50 ml.
• Citric acid - 1\4 tsp
• Vanillin - 1 sachet

A step-by-step recipe for making custard from proteins

I suggest you watch a video of how I cook meringue cake:

And in this video you can see how I cook protein custard for cake baskets:

Before preparing the cream, I would like to talk about some points on which the quality of your cream depends. Firstly, it is desirable that the proteins are chilled, so they whip faster into a fluffy foam.

Secondly, it is very important for the cream to properly boil the sugar syrup. The indicated amount of products is enough for a small cake. If you want to increase the amount of cream, then take the indicated products 2-3 times more, keeping the proportions. If you take a little more water, then the syrup will have to cook longer, if you take less sugar, then the protein cream will not hold its shape.

So, first we start preparing sugar syrup. Pour the sugar into a saucepan or small saucepan, pour out the water and place over high heat.

Cook the syrup over high heat until a soft ball forms. You need to check as follows: collect a little syrup in a teaspoon and dip it in cold water. If you can roll a soft ball out of the syrup, then the syrup is ready. If the proportions are correct, then it will take you about 5-7 minutes.

While the syrup is cooking, separate the eggs into whites and yolks. You will not need the yolks in this recipe, therefore, we set them aside. Add a pinch of salt to the proteins and beat with a mixer until a fluffy white mass.

Further, continuing to beat the whites, pour boiling water in a thin stream! Syrup. When the syrup is all poured in, continue to beat for some more time. I beat the whites until I start to feel how the mixer is already starting to work in tension. You will feel it yourself, as whipping the cream will gradually become more and more difficult. In many sources, the authors advise whipping the protein cream until it cools completely, but I just don’t have the patience for this.

At the end, add a little citric acid, beat the cream for a couple more minutes.

That's all, the protein custard is ready, now you can use it as you wish. You can decorate them with cakes or pastries, or you can make a very tasty, airy meringue.