Protein cream for biscuit recipe. Preparing the protein mixture

It is so accepted that any festive event is certainly accompanied by the presentation of a chic appetizing cake to the hero of the occasion. No one knows when it started, but the old tradition is still alive today.

How to make a symbol of celebration unforgettable

To attract everyone's attention, the cake must look beautiful. This effect is easy to achieve if there is a snow-white protein cream on top of it. The cake will immediately attract everyone's attention, and the goal can be considered achieved. It is also important that it is not very difficult to make a protein cream at home on your own. To do this, you only need to have 3 raw chicken eggs, 200 grams of sugar and a quarter teaspoon of citric acid available.

To work, you need a steam bath, or you can just use two pans of different diameters. Pour water into one and put on fire, and start cooking delicacies in the other. The process must be carried out as follows:

1. Separate the yolks from the whites.
2. Place the whites in a dry smaller saucepan, add the lemon there and start whisking with a whisk.
3. Continue beating while adding sugar little by little.
4. As soon as the water in the first pot boils, place the second one on it so that its bottom does not touch the hot liquid, and continue whisking for about 15 more minutes. During this time, the cream will clump into a tight lump and stick to the whisk.
5. Remove the top container and continue the active mixing process for a few more minutes. The product is ready.

Another version of the cream

Many people think that the protein cream will turn out to be more tender and airy if you add not ordinary sugar to it, but a syrup from it. To do this, you just need to slightly adjust the original ingredients. It will take 3 eggs, 250 grams of granulated sugar, 70 grams of water and 2 grams of lemon.

Protein cream is prepared in a similar way:

1. Pre-prepare the syrup. To do this, boil water in a separate container, add sugar to it and slowly heat until it is completely dissolved, stirring constantly. Add citric acid and stir well. The syrup should not darken. Its readiness can be determined by dropping it on a saucer or in cold water. On a plate, it should not drain, and in the water it will be possible to make a ball out of it. Now the main process begins.
2. Place the whites in a clean, dry bowl and beat with a mixer into a dense foam.
3. Without interrupting the beating, slowly pour in the syrup. The process should be continued until the mixture is completely cooled.

Now you can slowly start decorating confectionery, because such a cream can be stored in the refrigerator for up to 3 days. There is time for reflection.

Ways to decorate confectionery

Depending on the desire and abilities of the confectioner, decorating the cake with protein cream can be done in various ways:

1. The easiest way to completely cover a finished biscuit or a stack of cakes is with a thick layer of the resulting mixture. Most often this is done with a wide knife or fork. But professionals for this case have special blades.

2. The cream can be applied with a pastry bag or syringe. Usually in a set with such devices there are a large number of nozzles. They differ from each other in the shape of the outlet, which makes it possible to apply various patterns or figures to the surface of the product. If there are no such items in the house, then decorating the cake with protein cream can be done using plain baking paper. To do this, you need to roll it into a cone in the form of a tube and cut off the tip a little with scissors at an angle. You will get a kind of envelope, which remains only to be filled with cream, and you can begin work.

Unity of opposites

In order for food not only to be enjoyed, but also to be beneficial, it is necessary to correctly select the initial components. As you know, all products are divided according to the predominant content of certain substances. Each such species is processed in a special way by the human body. This circumstance must be taken into account when selecting ingredients for complex dishes. But it doesn't always work out that way. For example, sugar and nuts are completely incompatible, as well as eggs and strawberries. Therefore, no fruits can be used with protein cream (although, it should be noted, this is a rather tasty combination). But in life, sometimes you have to close your eyes to something. After all, a biscuit cake looks really chic, completely covered with protein cream and strewn with fresh raspberries, blueberries, cherries, blackberries or strawberries. Such a spectacle in itself is appetizing and attracts well-deserved attention.

Essential replacement

Not everyone knows how protein custard differs from regular protein. In fact, everything is very simple. In the second case, granulated sugar or powdered sugar is used in the cooking process. Whipping can be carried out under normal conditions or in a water bath. In the first case, sugar syrup is first prepared, and only then this hot (but not boiling) sweet mass is added in a thin stream to whipped proteins. This essential moment allows to make the final product more elastic and durable. Protein cream is most often used for stuffing tubules, eclairs, profiteroles and other dough pieces. They can even cover the cake crust. But after a short time, the delicate layer may lose its shape and drain. In this case, it is best to take custard. Its dense structure is able to maintain its elastic qualities for a long time. This is exactly what confectioners need. The finished product should ideally retain its external qualities as much as possible, tolerate transportation and small temperature changes well. With custard, these tasks are doable.

Product with unlimited possibilities

A special place in the production of cakes is decorated with protein cream. This final stage can be considered the most important. True, for work it is better to take a custard semi-finished product. In this case, it will also be possible to make a voluminous tender layer between the cakes from it. Such a mass will not settle for a long time and will not spoil the appearance of the product. The surface of the cake can be covered with flowers and petals made from the same cream. It's easy to make them. All you need is a pastry bag with nozzles, scissors, food coloring and a little imagination. The glossy surface of the cream will give the flowers an extra shine, and the elastic mass will not allow them to turn into a shapeless sweet lump over time. You can choose the color scheme to your liking, and otherwise follow the advice of experienced professionals. With the help of a syringe, you can also make any inscription, and for even greater effect, complement the overall picture with fresh fruits, candied fruits or chocolate.

What is a holiday without guests, gifts and cake? Boring! A holiday for that and a holiday that have fun, chat, dance and indulge yourself with all sorts of sweets! If you know how to bake cakes and make delicious creams, this is already half the battle. Today we will look at options on how to decorate a cake at home.

How to decorate a cake at home?

How to decorate a cake at home with cream

First of all, you need to deal with the question of what kind of cream is ideal for decorating confectionery. There are not many of them:

• oil;
• protein;
• creamy.

The basis of the butter cream is butter, with a fat content of at least 82%. You can also use condensed milk or powdered sugar to make the cream. As for the proportions, when preparing butter cream with condensed milk, it is necessary to take into account the consistency of the milk itself. Very often, experienced confectioners use boiled condensed milk, it is denser and ensures the stability of the cream. To give the decor the desired shade, it is more advisable to use liquid food coloring.

In butter cream you can also add cocoa powder or chocolate melted in a water bath. This technology is ideal for decorating chocolate biscuits and cupcakes.

Protein cream - one of the capricious. Its preparation will require patience and endurance from you. For decorating cakes, custard protein cream is used, the preparation of which takes place in three stages:

• Pour ¼ cup of clean water into a saucepan and add 6 tablespoons of sugar. Put on the fire and cook the syrup for 3-5 minutes after boiling (checking readiness is easy enough - dip a spoon into the syrup and raise it so that the finished syrup flows down - if the thread is thick and continuous, your syrup is ready);
• put 3 cold egg whites in a clean and dry bowl and beat with a mixer until a thick white foam (to get stable peaks, you can add 3-4 drops of lemon juice or a pinch of citric acid);
• Continuing to beat, pour the prepared sugar syrup into the whites in a thin stream and beat the resulting mass for another 1-2 minutes. At this stage, the necessary flavors and dyes can be added to the cream.

The finished cream is also applied to the cake using a pastry syringe and nozzles. The capriciousness of the cream lies in the fact that overcooked or undercooked sugar syrup will cause the flowers and patterns from the cream to lose their shape very quickly. And the overcooked syrup will add bitterness to the cream. To thicken the protein cream, you can use agar-agar (this is a natural product that is safe for children and adults).

To prepare butter cream, you will need fatty confectionery cream (at least 32% fat) and powdered sugar. Cream is also a rather capricious ingredient. Before whipping, it is necessary to cool not only them, but also the container in which you will whip the cream, as well as the whisks of the mixer. The observance of time when whipping the cream also plays an important role, a common mistake of novice cooks is over-whipped cream. Cold cream is whipped with powdered sugar until stiff peaks are obtained. If you doubt that the cream will not lose its shape within 12-24 hours, you can add a special thickener to it, which is sold in almost any supermarket. Butter cream can also be given any shade, but the classic option for decorating cakes with cream is the white color of the cream.

How to decorate a cake at home with mastic

Today, confectionery products decorated with mastic figures are very popular. It is also worth clarifying here that there are two options making mastic:

• sugar;
• marshmallow.

The first option is more time consuming, but guarantees the stability and strength of your figures and flowers. By the way, almost every one of us has come across such figures and flowers - they are sold as decor for Easter cakes. Sugar and marshmallow mastic are sold ready-made, but you can also make them yourself.

To make sugar paste you will need:

• 80 ml of water;
• 7 g of instant gelatin;
• 15-20 g of soft butter;
• 2 tablespoons of glucose (fructose);
• 1 kg of powdered sugar.

Gelatin must be prepared in advance. To do this, fill it with cold water and set aside for 30-40 minutes, then heat the mass until the gelatin is completely dissolved (but do not boil!). Add butter and glucose to hot gelatin, mix until smooth and refrigerate. If you want to give the mastic any shade, then the dye must be added to the hot gelatin. Powdered sugar is added to the mass only after complete cooling. It is necessary to knead the mastic like dough for dumplings (sprinkle the table with powdered sugar and knead the mass until the mastic stops absorbing the powder).

For the preparation of marshmallow mastic you will need chewing marshmallows (marshmallows), powdered sugar, a little butter. Marshmallows must be heated in a microwave or in a water bath until they increase by 1.5-2 times (a piece of butter must be added to a container with marshmallows before heating). Stir the enlarged sweets, add dyes and, adding powdered sugar, knead the mass similar in consistency to plasticine. This mastic is used to cover cakes and create various figures.

You can decorate the cake with fresh or canned fruit, grated chocolate, coconut flakes.

The windows of pastry shops are often decorated with cakes and pastries with protein cream, which is used as a decoration. Also, this cream is used to fill tubes and wafers. The protein mass is unsuitable for impregnation of cakes, since it does not give the desired stickiness.
You can also prepare protein cream for a cake at home. To get the right consistency, it is important to be attentive to details and careful in the cooking process. The basis of the protein cream is eggs beaten with sugar. Protein creams are soft and airy. You can use food coloring and essence to add flavor and color to the cream.

How to make protein cream at home

Protein cream can be used in many ways, because the mass is very lush and airy, it does not fall even the next day. Today, in addition to the classic protein cream recipe, you can find other variations, the basis of which remains the same (proteins and sugar), ingredients are added to this mass to change the taste characteristics and structure of the cream.

Ingredients for making classic protein cream:

• squirrels - 3 pcs.
• sugar - 200 gr.
• water - 100 ml.
• salt - a pinch.

In order for the cream to get the desired consistency, you must use only fresh eggs. Carefully separate the whites and refrigerate them. The bowl in which we beat the eggs must be clean and dry.
Cooking time - 45 minutes.

The whole process can be divided into several stages:

1. We cook syrup. We put water in a saucepan over medium heat and pour sugar into it. Bring to a boil. You should have a thick, caramel-colored syrup. You can check the readiness of the syrup by pouring a drop of syrup into cold water, if you can roll a ball out of the cooled syrup, then you have completed the first stage successfully. If you have overcooked the syrup. then you can solve the problem in this way: reduce the fire to a minimum, add a small amount of water to the pan with syrup and stir quickly. When you get a smooth syrup again, add heat, bring to a boil and you're done.
2. We beat the whites. Whites whip better if you add a pinch of salt. Start whipping slowly, gradually increase the speed. It is important not to overdo it, because then the mass may settle. When the protein mass begins to make peaks, you can check the readiness - turn the bowl over, if the proteins do not flow out, then you have succeeded in perfectly whipping the proteins.
3. We combine syrup and proteins. The whisk must be immersed again in the proteins and the beating process should be continued, at the same time, pour the syrup in a thin stream. Be careful, liquid is hot. You need to beat until the mass cools down.

As a result, you should get a light, airy, tender mass. Try to give it some form, if the cream gives in and takes shape, then you have worked hard and everything worked out. Leave the cream on for 30 minutes, after which you can start decorating.

Protein cream for a cake in a water bath - a simple recipe for novice housewives

This method of making protein cream is simpler.

You need to prepare:

• 4 squirrels,
• 200 grams of sugar
• vanilla
• citric acid.

The first thing you need to do is install a steam bath. To do this, take two saucepans, one more for boiling water, the other less for proteins.
Separate the whites from the yolks and pour them into a dry container. Add the rest of the ingredients and beat at low speed for 1 minute. We put the saucepan with our mixture in a water bath and beat for 15 minutes over low heat. Then remove from the steam bath and beat until the cream cools down. If the cream cools down without whipping, then the protein mass will settle.

The most common mistakes when preparing protein cream
It is very important to be careful at all stages of preparation.

Your cream may fail for the following reasons:

1. The syrup is overcooked, if your mixture has turned a dark brown color, then it is unusable.
2. Syrup was poured in quickly. In this case, pieces of caramel form in your pan, which do not dissolve, stick to the bottom.
3. The syrup is poorly cooked. If you did not check the readiness of the syrup and it turned out to be unprepared, then after combining with proteins, your cream will remain liquid.
4. Proportional mismatch. In this case, your cream may be too sweet, sour, bitter, etc.
5. Poorly beaten egg whites. Remember that you need to beat the proteins constantly without stopping, because the proteins without syrup quickly settle.

Remember that you can store protein cream in the refrigerator for no more than 36 hours.

Cake with protein cream - a delicious and easy solution for a festive dessert

A well-made protein cream keeps its shape well, you can see for yourself. Methods for decorating with protein cream are very diverse. The easiest way to learn how to decorate cakes and pastries is to use a pastry syringe with different nozzles. Protein cream goes well with the taste of biscuits and honey cakes.
In order for your cake to become a decoration of the festive table, you need to think first of all what kind of cake you want to bake. Today, biscuit cakes with protein cream with the addition of gelatin are very popular. Such desserts are lush and persistent, and a layer of protein mass with gelatin is very similar to bird's milk.

To prepare the cream, we need:

• squirrels - 5 pcs.;
• gelatin - 2 tbsp. l.;
• water - 9 tbsp. l.;
• sugar - 1.5 tbsp.;
• citric acid - 1 tsp

We prepare a protein cream with gelatin according to this principle:

1. pour gelatin with boiled cold water for an hour and a half;
2. dissolve the swollen gelatin in a saucepan over a fire (do not bring to a boil);
3. beat the whites with citric acid and sugar;
4. pour gelatin into the protein mixture in a thin stream, beat without stopping.

Prepare biscuit cakes and soak them with the syrup you like. Make a layer of gelatin-protein cream and decorate your cake on top. For decoration, you can use a classic protein cream, which you can use to make an inscription or “plant” flowers.

Recipes for cream and other confectionery decorations

protein cream for cake decoration

50 minutes

250 kcal

5 /5 (4 )

For a very long time I wanted to try making cream from egg whites and, finally, decorate my nondescript cakes. And then I came up with a wonderful recipe. It cannot be said that everything turned out well the first time, because working with protein, as you know, is not easy. But experience nevertheless led me to the ideal consistency.

I hope this article will really help those who love to cook confectionery like me. After all, I tried to state everything as accessible and simple as possible, so that every housewife would get the perfect cream the first time. Let's get started!

• Kitchen appliances and utensils: bowl, whisk or mixer, glass, dish, wooden spatula.

Before making protein cream, you need to send all the necessary kitchen utensils to a cold place. To do this, leave the bowl and whisk for 20-30 minutes in the refrigerator. You need to beat the mass immediately after you take out all the chilled appliances.

Required Products

How to make protein cream for decorating a cake at home

I divide the recipe for protein cream for decorating cakes into three steps.

Cooking syrup

Better start with this part of the cream. While the syrup is cooking, we will make the protein mixture.

Preparing the protein mixture

Everything must be done very carefully so that the yolk does not get into the mixture in any case, otherwise nothing will beat. If you are an inexperienced cook, then take another bowl. Drive one protein here and pour it into a bowl. So, if you make a mistake, it will be easier to correct it.

We mix - we conjure

Now we have two bowls of proteins and syrup. It's time to connect them. For this you need In a very thin stream, pour the caramel liquid into the proteins, while keeping the mixer running.
When all the syrup goes into the mass, it will become a little thinner - this is normal. Now for another 10 minutes we continue to beat our future cream at high speed.

After a while, you will notice that your shiny glossy cake decorating cream already holds its shape well, so it is suitable for forming flowers, inscriptions and for implementing bold ideas that you can draw from the Internet resources. Baskets and eclairs can also be filled with this yummy. Choose this option for the base of the tops of cupcakes, which are complemented by fresh fruit.

This product can be made not only in white. I hasten to tell you about how to prepare a multi-colored protein cream for decorating a cake! Dye comes in handy for this: you can use natural dyes if you know how to use them, but things will go faster with store-bought ones. The latter are of two types: liquid and dry.

Such dyes are introduced into the cream mixture in different ways. If you take liquid ones, pour them into the protein before kneading it for the first time. And how to prepare a protein cream with dry dyes? They need to be added to the cream at the stage of mixing the ingredients for the syrup. In other words, you color the syrup itself first. And in the case of liquid or helium - a protein mixture.

As I have already noted, kitchen utensils must be left in the refrigerator before making protein cream. I don't recommend doing it in the freezer. If you take the bowl and beaters out of the freezer, their hardened top will begin to melt and release excess moisture, which is very bad for proteins.

Our task is to beat the eggs dry, without a single drop of water.

For the same reason and we add sugar a little at a time and only after beautiful white peaks have formed. After all, granulated sugar, when dissolved, will also give up its moisture, which will prevent the cream from acquiring a thick consistency. Another important point regarding the material of the dishes - the ideal option is: metal, copper and glass. Plastic and aluminum coating can cause a failed cream.

If you don't know how to make egg and sugar cream when you don't have a mechanical mixer, don't worry. The whisk will have to work longer, but the effect should not be worse. Before the first stage of whipping, I recommend adding a little salt to the proteins. It will make the process easier and faster.

How to decorate a cake with protein cream at home? This can only be done by adding sugar syrup to the egg mixture. When all the liquid on the fire has been boiling for several minutes, you can check the syrup for readiness. Take a glass of water from the refrigerator. Dip a drop of the mixture into it. When you notice that circles with clear boundaries form at the bottom, this means that everything is ready.
The main thing is that these lumps are soft - to do this, crush them with your fingers. If the circles immediately become hard, you have overcooked your syrup, and it is better to start all over again.

Such a protein cream recipe is acceptable for children, since the syrup, by heating raw egg whites to 120 ° C, makes them completely safe.

Surprisingly, you can make cakes decorated with a strong and thick protein cream only with the addition of this syrup. Because the warm syrup, getting into the raw protein with intensive mixing with the whisk of the mixer, begins to brew it, as it were, and the mass is well glued and dense.

It is also worth noting the shelf life of such a product. After its preparation, you will have no more than 2 days, but it is better to start decorating in the first hours after kneading. For a long time while in the refrigerator, the mass begins to settle, and the decoration will not work out of it.

Video recipe for protein cream for cake decoration

After watching this video recipe, you will get to a real savior who will show and tell you what protein cream is for decorating a cake, give the ideal proportions of the recipe, tell the secrets, subtleties and nuances of its preparation and combine all this into one video.

I often come across reviews from home cooks that it is especially difficult to understand how the consistency of proteins should look without sugar and with it, what color the syrup should be when it is ready, and how not to miss this important point.

In addition, visual perception will help you quickly create cake decorating with protein cream at home. I can only wish you good luck and more delicious cakes.

Protein Cake Cream (Step by Step Recipe) | Whipped Frosting Recipe

https://i.ytimg.com/vi/LWR5OXCl1VM/sddefault.jpg

2015-05-08T10:23:54.000Z

Invitation to discuss the cream and possible improvements

Perhaps you have some secrets - I will be glad to read and try them. As a lover of sweets, I am always interested in learning something new from the world of confectionery art. It is very interesting to see how other people make cake or cupcake decoration with protein cream. Let's create together!

Products:

Egg whites - 4 pcs.

sugar - 1 tbsp.

vanillin on the tip of a knife or vanilla sugar - one sachet (alcohol, fruit syrups can also be used for flavoring)

citric acid - a quarter of a teaspoon

Custard protein cream - cooking technology

1. Put water to heat up in a large saucepan for a water bath. Place 4 squirrels in a smaller saucepan or a heat-resistant bowl. Whisk a little. Add one glass of sugar, a bag of vanilla sugar and a quarter teaspoon of citric acid. Whip a little more.

2. When the water bath boils, put a saucepan with cream on it. And beat with a mixer for ten to fifteen minutes.

When the cream is all collected on the whisks, or very clear traces of the whisk remain, then remove from heat.

3. When removed from the bath, beat for another five minutes, the cream continues to thicken. If you rub a drop of cream between two fingers, the structure should be silky, and sugar should not be felt.

Protein cream for decorating the cake is ready. Look how well he keeps his shape! And here are amazing videos of how masters work with this cream. Look, it's just a thriller, what a beauty it turns out! (The video is not mine, I just really liked it)