Protein cream for decorating the cake. Homemade protein cream

Ingredients:

• 2 eggs (we only need whites);
• 6 tbsp. spoons (without top) of powdered sugar;
• 25 ml water (chilled boiled);
• a pinch of table salt;
• 1 incomplete teaspoon of lemon juice.

Which protein cream for decorating a cake holds its shape well, does not settle and is considered correctly prepared? One in which the components are prepared correctly, of course.

In order for the protein cream for the cake to be airy, you need to remove the eggs from the refrigerator in advance and separate the yolks very carefully so that they do not end up in the finished product.

Why is powdered sugar listed on the ingredients list and not granulated sugar? When whipping protein cream for a long time to decorate a cake, sugar dissolves well, but it will not give the whiteness and density that powder provides well.

Salt won't ruin the flavor of the egg white custard, but it will thicken the foam, so don't let this unusual addition put you off.

So, how to prepare protein cream for a cake?

Step-by-step recipe for custard protein cream

1. Preparing thick syrup for protein cream for a cake at home requires precision. The syrup should not be left too liquid, as the wet protein cream for decorating the cake will simply spread over the surface of the sponge cake. But even if you caramelize the sugar to the point of candy, you won’t get a protein cream for the cake. Try to accurately catch the moment when the liquid thickens to the desired consistency;
2. Prepare the syrup like this: pour a measured amount of water into an aluminum saucepan, pour in sugar and place the container on the lowest heat, stirring from time to time. As soon as the syrup begins to flow from the spoon in a long, thick stream, it is considered ready;
3. We separate the yolks from the eggs and use only the whites. Beat them with a mixer at high speed for at least 7 minutes, add salt and lemon juice during the process;
4. Now, without stopping intensive whipping, carefully fold the whites into the hot syrup. The protein cream for decorating the cake according to this recipe should take on more distinct shapes, rise into peaks and not fall off - then you can start shaping the cake.

Protein-butter cream recipe

The method of preparing the protein-butter cream for the cake is slightly different. The advantages of such a mass are its plasticity and ability to harden well in the refrigerator.

In addition, food coloring can be added to the protein-butter cream to decorate the cake and this does not affect the quality of the cream.

To prepare this dessert, we will need:

• 2 squirrels;
• 125 g sugar;
• 150 g butter 82%;
• 1 packet of vanilla powder.

1. Without beating the whites, mix them with sugar, then put them in a water bath and bring the mixture to approximately 65-750.
2. After this, the mass must be quickly placed in a bowl of cold water and, while cooling, in a high-speed mixer mode, beat the mixture vigorously.
3. As you mix, add softened butter, vanilla, small pieces at a time, and at the very end, if required, dry or liquid food coloring.

Protein Custard Recipe

If decorating a cake with protein cream involves the formation of a complex design for the top of the product, or a high-density layer is simply required, gelatin soaked and dissolved in a water bath is added to the liquid base.

The recipe for protein custard for decorating a cake, whether taking into account the addition of butter or without it, makes no difference. The main thing is to thoroughly beat the mixture after adding the thickener.

Butter in the recipe for custard protein cream for cake can be successfully replaced with unsweetened cream of 33% fat content. Accordingly, if the cream contains sugar, the amount of granulated sugar or powder added is reduced. Protein cream for the cake is prepared according to this recipe using two separate bases - protein and cream, which are then combined.

For the first base, the whites are well beaten with powdered sugar; for the second, the cream is subjected to the same procedure. Then both liquid components are mixed in a dry, clean container using a regular baking spatula. In the recipe for this protein cream for a cake (pictured), for 4 egg whites, take 1 cup of powdered sugar and 1 cup of heavy cream.

It is better to use gel or dry dyes for the creamy mass - liquid ones will prevent the mixture from hardening.

How to make protein cream for decorating a cake will determine not only the appearance of the finished product, but also the harmony of taste with the biscuit base. Vary the amount of sweet ingredients so that the cake does not turn out cloying.

Bon appetit!

In order for the cake to be tender and tasty, it must be greased with a large amount of protein cream. You can make the cream yourself, especially since there are various recipes for preparing a tasty and delicate protein impregnation that will make baked goods very soft and airy.

The dessert will certainly be better than those currently sold in many stores. So, what delicious protein-based cream can you make to decorate cakes?

Simple recipe

• three egg whites;
• granulated sugar – 1 cup;
• a little lemon juice or salt.

Calorie content – ​​210 kcal.

How we will cook:

Protein cream for cake decoration according to GOST

What components will be required:

• egg whites – 3 pieces;
• 150 grams of granulated sugar;
• 50 ml water;
• 3-4 drops of lemon juice;
• a bag of vanilla powder.

Calorie content – ​​230 kcal.

How to do it:

1. Pour water into the pan and add granulated sugar;
2. Place the pan with all the ingredients on the fire and boil the syrup;
3. The finished syrup begins to bubble in large circles;
4. Place chicken whites in a separate cup and add vanilla powder;
5. Beat the egg whites with vanilla using a mixer or blender;
6. After 5-7 minutes, without ceasing to beat, pour sugar syrup into the mixture in a thin stream;
7. Pour in the syrup and beat at the same time;
8. As soon as all the syrup is completely filled, stop whipping. The cream is ready and can be used to decorate baked goods.

Protein custard for cake decoration

What components are needed for preparation:

• a glass of granulated sugar;
• 4 chicken proteins;
• ½ teaspoon vanilla powder;
• 100 ml water.

Cooking time – 25 minutes.

Calorie content – ​​245 kcal.

Let's start cooking:

Butter-protein cream for cake decoration

To prepare the cream you will need the following components:

• 3 chicken eggs;
• 150 grams of powdered sugar;
• a little vanilla sugar;
• butter – 150 grams;
• a few drops of freshly squeezed lemon juice.

Cooking time – 30 minutes.

Calorie content – ​​255 kcal.

How to cook:

Protein cream with gelatin for cake decoration

For preparation you will need the following components:

• egg whites – 6 pieces;
• 50 grams of gelatin;
• ½ large spoon of citric acid;
• 5 large spoons of water;
• one and a half glasses of water.

Cooking time – 20 minutes.

Calorie content – ​​230 kcal.

How to cook:

Recipe for chocolate protein cream for cake decoration

What components will be needed:

• 3 egg whites;
• granulated sugar - 180 grams;
• 70 ml water;
• lemon juice – 2-3 drops;
• 1 teaspoon cocoa powder.

Cooking time – 20 minutes.

Calorie content – ​​235 kcal.

How to do it:

Decorating a cake with protein cream: master class

What components will be needed:

• sponge cakes;
• impregnation;
• protein cream;
• pastry bag;
• food colorings of any color;
• pastry spatula.

How to decorate:

You can decorate a cake at home no worse than in a professional pastry shop. Moreover, the consistency of the protein cream allows this to be done. Therefore, you should not buy ready-made baked goods, because you can make them yourself.

And your family members will definitely appreciate it and say with confidence that these baked goods are much tastier than those sold in stores. And the above cream recipes will make it simply excellent!

The recipe for making protein cream for the cake is shown in great detail in the following video.

The sweet, delicate protein cream especially pleases housewives with its versatility. It goes well with cakes, pastries and even sweet pancakes. Very often, everyone’s favorite eclairs are filled with this cream.

Ingredients: 3 raw egg whites, 320 g granulated sugar, 120 ml filtered water, half a packet of vanilla, 1 teaspoon of freshly squeezed lemon juice.

1. Since custard is prepared according to this recipe, the first step is to properly cook the syrup. To do this, combine water with sugar and send it to the fire. After boiling, the mixture is cooked for 8-9 minutes.
2. While the syrup is being prepared, the whites are beaten. You need to try to combine your actions in such a way that by the time the syrup is fully ready, a fluffy foam has already formed in the bowl with raw eggs.
3. Without stopping whipping, syrup is poured into the protein mass in a very thin stream. There is no need to pre-cool it.
4. Immediately after the syrup, the remaining ingredients specified in the recipe are added to the mass.

Continue beating until the egg white custard holds its peak shape well.

Water bath recipe

Ingredients: whites of 4 chicken eggs, a full glass of powdered sugar, a pack of fatty butter, 2 tbsp. spoons of lemon juice.

1. The whites are poured into a dry, clean bowl. They need to be cooled first. Begin beating with a mixer at medium speed. Gradually add powdered sugar to the raw eggs in small portions. As a result, there will be an airy, light foam in the bowl.
2. The container with the cream base is placed in a prepared water bath for 4 minutes. During this time, the powder should dissolve. The cream in the water bath is constantly stirred.
3. The mass is removed from the heat, combined with citrus juice, melted butter and whipped for a couple of minutes.

All that remains is to decorate the pre-prepared desserts with cream.

How to prepare the filling for eclairs?

Ingredients: 120 ml of filtered water, a cut glass of granulated sugar, 3 egg whites, a pinch of table salt.

1. Sugar dissolves in water. The liquid is put on fire for 15-20 minutes. A bowl of cold water is placed nearby. After the specified time has passed, you need to add a drop of syrup to it. Got a soft sugar ball? The syrup is completely ready.
2. Separately, beat eggs (whites) with salt. You should get stiff peaks in the bowl.
3. The syrup just removed from the heat is poured into the whipped mass. This is done in a very thin stream and while continuing to beat the mass. First it will settle and then become lush again.

Beat the egg white cream until it cools completely.

Protein-butter cream for cake

Ingredients: 160 g of high-quality butter, 130 g of granulated sugar, 2 chicken egg whites.

1. The butter is left at room temperature to soften. To make this happen faster, it is better to cut it into small pieces in advance.
2. Raw proteins and sand are sent to a dry, clean saucepan. There is no need to beat the ingredients. Simply stirring is enough.
3. A water bath is prepared in advance. With continuous stirring, the mass warms up well. When all the sweet crystals have dissolved and the whites begin to become slightly cloudy, you can remove the container from the heat and beat the cream base until smooth and airy.
4. Next, place the container in a bowl of cold water and beat for another 6-7 minutes. The oil is introduced into the completely cooled mass.

Whip the protein-butter cream for the cake for a couple more minutes until it is completely ready.

With added gelatin

Ingredients: 5 chicken egg whites, 2 tbsp. spoons of high-quality gelatin, 1 small spoon of citric acid, 10 tbsp. spoons of boiled water, 1.5 tbsp. granulated sugar.

1. First, gelatin, according to the instructions, is filled with water. It should be boiled and cool. The product is mixed well in the liquid and left until it swells.
2. Next, the gelatin must be heated until completely dissolved. The main thing is not to bring the mixture to a boil.
3. Separately, beat cold egg whites with the addition of lemon and sugar.
4. When the sweet grains dissolve in the mass and it becomes fluffy enough, you can pour in the cooled gelatin in a thin stream.

The finished cream is used to decorate a variety of desserts.

Protein-creamy delicacy

Ingredients: half a standard pack of full-fat butter, 20 ml of liqueur or white wine, 2 chicken egg whites, 130 g of granulated sugar.

1. The butter is softened in advance. To do this, it will be enough to leave it at room temperature for a couple of hours. By this time the butter will be ready for whipping. If you need to speed up the process, you can use the microwave.
2. The butter is whipped well using a special blender attachment.
3. In a separate bowl, beat cold egg whites. After a minute, sugar begins to pour into them. Gradually the speed of the device increases.
4. Next, non-hot oil is gradually poured into the sweet egg mixture. Liquor is added. All this time the beating continues. In another couple of minutes the cream will be completely ready.

You should not replace liqueur with cognac, otherwise the delicacy will take on an unappetizing gray tint.

With condensed milk

Ingredients: 140 ml of condensed milk, half a kilo of granulated sugar, a pack of fatty butter, 4 eggs, 2 tbsp. spoons of gelatin, a full glass of filtered water. How to make protein cream with condensed milk is described below.

1. Gelatin is soaked in water until it swells.
2. Then sugar is added to the mixture and it is sent to a water bath. The mixture is left on the stove until the gelatin and sugar are completely dissolved.
3. Separately, beat the condensed milk with softened butter until smooth.
4. In another bowl, beat the egg whites until fluffy. They need to be connected to the components from the second and third steps.

All that remains is to beat the cream until smooth and decorate desserts with it.

With sour cream

Ingredients: 4 egg whites, a full glass of powdered sugar, 12 g of vanilla sugar and 60 g of sand, a glass of very rich thick sour cream.

1. It is very important that the whites are as fresh as possible without any yolk inclusions. They are whipped with powder until fluffy. This process will take 3-4 minutes.
2. Sour cream is whipped with two types of sugar. You need to work with the mixer for 14-16 minutes. Only in this case the cream will turn out really lush.
3. Both masses are carefully mixed with a spatula.

You need to use the finished cream immediately, as it is very poorly stored even in the refrigerator.

With cocoa

Ingredients: 1 teaspoon cocoa powder, 4 egg whites, ¼ teaspoon citric acid, 40 ml water, a glass of granulated sugar.

1. Beat the whites with a mixer until stiff foam. They should not fall out of the bowl while turning.
2. Sugar is divided into 2 parts. The first is gradually added to the whipping whites.
3. The second part of the sand is mixed with water and lemon juice. Sugar syrup is boiled from these ingredients until it forms a “soft ball”. If you have a candy thermometer at home, then the mixture continues to cook to a temperature of 120 degrees.
4. The syrup is poured into the whipped egg whites in a very thin stream.
5. All that remains is to add cocoa to the mass and repeat the processing of all ingredients with a mixer.

The cream is immediately ready to decorate cakes and pastries.

Protein cream for decorating cakes and pastries: the best recipes. How to make protein cream for decorating cakes and pastries that holds

The article offers you simple recipes for making delicious protein cream at home.

How to prepare protein cream in a water bath: a recipe for decorating cakes and pastries

It is very simple to prepare a cream that is delicious, pleasant in appearance and in structure. This does not require any special ingredients or technologies. All you need is sugar and egg white, and the cream is brewed and cooked in a regular steam bath.

Make a steam bath:

• Pour water into the pan (full level to the middle)
• Wait for the water to boil
• Place the glass bowl on the pan so that the bottom never touches the water.
• Brew the cream, whisking it continuously until it reaches the thickness you require.

You will need:

• Egg white - 2 pcs. (i.e. from two eggs, pre-chilled whites).
• Sugar - 100-125 g (you should look at the consistency of the cream, if the foam is elastic, then 100 g is quite enough).
• Citric acid - 1 g (this is literally a small pinch, by eye).

How to prepare protein cream for brewing:

• Pour cold egg whites into a glass or blender bowl.
• Add a pinch of citric acid and begin actively whipping the protein, gradually increasing the speed of the blender or mixer.
• Beat the whites long enough, from 5 to 7 minutes.
• Then add sugar in small portions and beat the cream until the sugar is completely dissolved.
• Transfer the mixture to a steam bath, where you continue to actively whip the cream for 10-15 minutes (it all depends on how thick the cream is you need).
• Remove the mixture from the bath and continue beating for up to 5 minutes.
• Place the whipped cream in a cooking bag or syringe and start decorating your cake (cakes, muffins, etc.) with it.

An example of decorating a cake with protein cream

Delicious protein custard: recipe for decorating cakes and pastries

You can brew protein cream without citric acid at all. To do this, add half a tsp. lemon juice. This way you will get a pleasant sourness in the cream. Another way is to add a pinch of salt. Together with it, the protein is whipped until foamy and only then sugar is gradually added.

Beating sugar and egg whites is a long, painstaking task, because insufficient whipping can completely ruin the cream at the initial stage. To make the mass thick and elastic, try whipping the cream with powdered sugar. For two proteins you will need 100-150 g of powder.

IMPORTANT: If you want to add color to your cream, you should use food coloring, which is easy to buy online or in stores.

Examples of cake decor with protein cream:

Cake decoration with protein cream, waves

Protein cream flowers

Protein cream roses

Delicious protein-butter cream with butter: recipe

Protein-butter cream is prepared with the addition of regular butter. It is important to choose high-quality oil with a high percentage of fat content to ensure that the cream is as tasty as possible. The amount of cream is prepared based on the size of the cake. For a small kilogram cake you will need 2 squirrels, for 2 kg - 3 squirrels and so on.

You will need:

• Egg white - 2-3 pcs., depending on how large the eggs are.
• Powdered sugar - 130-150 g (can be replaced with regular sugar or sugar syrup).
• Butter (above 73% fat content) - 150-170 g (depending on the thickness and preferred fat content of the cream).
• Lemon juice (1 tbsp) or citric acid (pinch).

Preparation:

• The whites should be pre-cooled; cold they whip into foam much better.
• Add lemon juice to the whites and begin vigorously beating for 5-10 minutes until foam forms.
• Gradually add powdered sugar until the cream becomes thick (as you require).
• The butter should first be left at room temperature until it becomes soft.
• Add soft butter to the thick protein mass in small portions, kneading into a homogeneous cream.

Protein-butter cream: example of cake decoration

Delicious thick protein cream with gelatin: recipe

Protein cream prepared with the addition of gelatin is a delicious addition to any dessert: cakes, pastries, muffins, fruit jellies. Gelatin will give the cream elasticity and density, the cream can easily hold its given shape. You can even make Bird's Milk candies from this cream.

You will need:

• Egg whites - 4-5 pcs. (depending on how large the eggs are).
• Sugar - 350 g (can be replaced with the same amount of powdered sugar, or a little less).
• Lemon juice - 1 tbsp. (or 1-2 pinches of citric acid).
• Vanillin (if you want to give the cream a sweet aroma)
• Gelatin - 5-2 tbsp. (pre-fill with water and let it swell).

Preparation:

• Cool the egg whites in advance and begin beating them at moderate temperature along with lemon juice until foam forms.
• After the foam appears, add sugar in small portions, stirring each portion thoroughly until completely dissolved.
• At this stage, you can add vanillin or vanilla sugar, beating it thoroughly.
• Pre-soaked and already swollen gelatin should be melted in a steam bath until it becomes liquid and homogeneous.
• Liquid gelatin should be poured into the protein mass in a thin stream, without ceasing to beat the protein.
• After adding gelatin, whip the cream for another 5-7 minutes.

Whipping egg white cream with gelatin using a mixer

Delicious thick lemon protein cream: how to prepare?

You can give the protein cream a delicious lemon tint, making it rich and special. This cream is perfect for fruit, butter and chocolate cakes.

You will need:

• Egg white - 3 pcs. (large eggs, chilled whites).
• Lemon - 1 pc. (juice and zest of a medium lemon)
• Sugar - 150-200 g (can be replaced with an equal amount of powdered sugar).
• Butter (at least 73%) - 100 g (room temperature, soft).

Cooking:

• Pour the cold whites into the blender bowl and start beating at high speed until a fluffy foam forms.
• Gradually add sugar, without stopping whisking until completely dissolved and until the cream becomes elastic and thick.
• Grate the lemon zest on the finest grater, you should get approximately 1.5-2 tbsp.
• Add soft butter to the mass (dividing the whole mass into about three parts and waiting for it to dissolve each time).
• Add the zest and beat the mixture for another 5 minutes, you can store it in the refrigerator, and then fill the culinary syringe and make patterns.

Delicious protein cream with a hint of lemon

Delicious thick protein cream simple: how to prepare?

You will need:

• Egg white - 2-3 pcs. (depending on how big the eggs are and how much cream you need).
• Sugar - according to the amount of cream (just add sugar 1 tablespoon at a time and dissolve it thoroughly with a mixer; when the mass becomes as thick as you require, stop adding sugar).
• Salt - a pinch of “Extra”

Cooking:

• Beat the cold egg whites thoroughly at high speed with a mixer along with a pinch of salt, which is the secret to the lush foam.
• When the foam appears, add vanillin and gradually add sugar.
• Bring the cream to your preferred thickness and stop whipping. Liquid cream can be used to fill desserts, and thick cream can be used to make patterns.

Simple protein cream

Delicious thick sugar-protein cream with powdered sugar

Powdered sugar, unlike sugar, dissolves quickly, which allows the cream to quickly gain thickness and elasticity. You should not add the powder all at once, but in small parts, thoroughly whisking the cream. Before adding sugar, be sure to add a pinch of salt or citric acid to the egg white.

IMPORTANT: The secret of a good fluffy cream is not only the correctly selected ingredients, but also the nature of the whipping. If you are mixing by hand using a mixer or blender, you should not use a circular motion, but rather a figure eight motion with the mixer. This way the foam will be larger and there will be more of it.

Delicious thick sour cream and protein cream: how to prepare?

Protein cream mixed with sour cream is very tasty. It can be added to “fresh” fruit cakes and creamy desserts. But you can’t store it for a long time, as it can delaminate.

You will need:

• Egg whites - 3-4 pcs. (depending on how much cream you need and the size of the eggs).
• High fat sour cream (33% or homemade) - 200-250 g.
• Sugar - 200-300 g (try the cream so as not to make it too sweet or too sweet).
• Salt - 1 pinch
• Vanillin - 1 package (small)

Cooking:

• Cold whites are thoroughly beaten with salt at high speed.
• When the whites become foam, add sugar (and vanillin if you want). Do not dissolve all the sugar, leave 100 g.
• Beat the sour cream with sugar until the sugar is completely dissolved.
• Sour cream should be poured into the protein cream, stirring thoroughly until smooth.

How to prepare sour cream and protein cream?

Delicious thick curd-protein cream: how to prepare?

The cream, prepared from protein and curd mass, is especially thick and has a pleasant creamy taste. Use ready-made curd mass (but without syrup and jam), or grind the cottage cheese yourself, adding sour cream to it to get a “homemade” curd paste.

You will need:

• Egg whites - 2 pcs. (large eggs, cold whites).
• Curd mass - 200 g (or grated cottage cheese)
• Sugar - 150-200 g (according to your taste, try)
• Salt - one small pinch

Cooking:

• Beat the egg whites as usual at high speed, adding a pinch of salt.
• Add sugar (in small parts) to the fluffy protein foam and beat until the mass becomes elastic.
• Add 1 tbsp to the thick protein mass. add curd mass.
• Whisk the whole mixture thoroughly and decorate your dessert when ready.

Homemade protein-curd cream: a simple recipe

Delicious thick protein cream protein cream

Cream is a common ingredient for making desserts and creams. They are always easy to whip, and when combined with protein cream, they gain elasticity and stability (if you make compositions and patterns on cakes).

You will need:

• Heavy cream (30% or more) - 200 ml.
• Salt - 1 pinch (you don’t have to add it, it’s necessary for beating the whites).

Cooking:

• Whip the cream in advance into a thick, stable mass; for this you will need to beat the cream for a long time at high speed in a mixer or blender.
• Separately, beat the whites with sugar or powder until it becomes so thick that it does not fall out of the bowl in which you beat it.
• Carefully and in small portions, add the buttercream to the protein cream, mixing thoroughly.

Thick cream with cream and proteins

Delicious thick protein cream according to GOST: how to prepare?

In the old days, there was a certain standard according to which it was customary to prepare even protein cream. It was distinguished by its stability, always familiar taste and ability to take any form. You can make this cream at home even now.

You will need:

• Egg whites - 3 pcs (required from large eggs)
• Sugar syrup (carefully diluted 150 g of sugar in 50 g of water).
• Lemon juice - 0.5 tsp.
• Vanilla sugar - 1 small bag

Cooking:

Delicious wet, liquid protein cream: recipe

Liquid protein cream can be used to soak sponge cakes or pour over non-sweet desserts. It is easy to prepare at home.

You will need:

• Egg white - 1-2 pcs. (cold)
• Sugar - optional
• A pinch of citric acid

Cooking:

• Beat egg whites with acid
• Gradually add sugar without ceasing to beat the mixture.
• Add sugar until the mixture reaches the required consistency.

Liquid protein cream, wet protein cream

Delicious thick protein cream with syrup: how to prepare?

You will need:

• Sugar syrup (prepare thick sugar syrup to taste in advance).
• Lemon juice - 0.5-1 tsp.

Cooking:

• Prepare the syrup by completely dissolving the sugar in the water.
• Whisk the egg whites with the lemon juice until foamy.
• When the whites turn into foam, pour the syrup into them in a thin stream, continuously whisking until the cream becomes elastic and thick.

Delicious thick protein cream with fruits, cherries

You can also prepare protein cream with fruit cream. For this, not fresh fruits or berries are used, but pre-cooked jam or syrup.

You will need:

• Egg whites - 5-6 pcs. (depending on the size of the eggs).
• Jam or preserves (strain or grind in advance with a blender so that the syrup is homogeneous, you can add sugar to taste).
• Gelatin - 1 sachet

Cooking:

• Soak the gelatin in advance and let it swell.
• Dissolve the gelatin in a steam bath and mix it with the jam. Strain the mixture; it should be free of lumps.
• Beat the egg whites as usual
• Pour the syrup into the whipped whites in a thin stream and beat until foamy.

Fruit protein cream

Delicious thick protein cream with condensed milk: recipe

In this case, condensed milk is used as concentrated sweet syrup, instead of sugar.

You will need:

• Egg whites—2-3 pcs (required from large eggs)
• Condensed milk - 1 can (250 g)
• Lemon juice - 0.5-1 tsp.
• Vanilla sugar - 1 small bag (you can omit it, to taste).

Cooking:

• Whisk the egg whites with the lemon juice until foamy.
• When the whites turn into foam, pour condensed milk into them in a thin stream, continuously whisking until the cream becomes elastic and thick.

Delicious thick protein cream with pectin: recipe

You will need:

• Egg whites - 4 pcs. (depending on how large the eggs are).
• Sugar - 250-350 g (can be replaced with the same amount of powdered sugar, or a little less).
• Pectin - 20 g.

Preparation:

• Beat the chilled egg whites with salt or citric acid (a pinch).
• Gradually add sugar and pectin
• After adding pectin, the cream is whipped for another 5-7 minutes.

Protein cream with pectin

Delicious thick protein chocolate cream with cocoa: recipe

You will need:

• Egg whites - 2 pcs. (must be cold)
• Sugar - 200-300 g (here the amount of sugar is not limited, it is important to try and determine what you need).
• Cocoa - 2 tbsp. (adjust the amount of cocoa yourself).

Cooking:

• Beat the whites with sugar or powder until it becomes so thick that it does not fall out of the bowl in which you beat it.
• Mix cocoa carefully and in small portions until desired taste and color are achieved.

Protein cream with cocoa

Delicious thick protein meringue cream: how to prepare?

You will need:

• Egg white - 2 pcs.
• Sugar - 100-125 g (you should look at the consistency of the cream, if the foam is elastic, then 100 g is quite enough).
• Citric acid - 1 g (this is literally a small pinch, by eye).

Cooking:

• The egg mass is whipped into foam with a pinch of acid
• Sugar is added gradually, in small portions
• The mixture is whipped until the sugar is completely dissolved
• Continue whipping the cream, holding the container over a steam bath until the mass thickens.
• Cover the cake or dessert with the resulting thick cream.
• Place the dessert in the oven for a few minutes, the temperature should not exceed 60 degrees. When the meringue turns yellow and turns blush, remove the dessert from the oven.

Video: “Protein cream for cake”

Protein cream for cake is suitable for coating cakes and decorating products. When properly designed, the delicate, light and airy substance is easily deposited using a pastry bag or syringe, holds its shape perfectly and harmoniously complements the taste of any cakes.

How to make protein cream?

To prepare protein at home, you will need simple and always available ingredients, very little free time and the desire to comprehend simple recipes, which will be even easier to implement if you remember the following:

1. The preparation of protein cream always begins with the preparation of the original product. To do this, thoroughly wash, wipe dry the eggs and separate the whites from the yolks, which are not needed in this case.
2. Chilled whites whip faster and easier, but they hold their shape less well and settle easily. Therefore, if the final result is intended for decorating a cake, the base does not need to be cooled, which will only benefit the texture of the cream.
3. A pinch of salt will make whipping easier, and citric acid will neutralize excess sweetness and whiten the protein foam.
4. When combining whipped whites with another base, they are introduced in portions, gently mixing with a spatula in one-sided movements from bottom to top or beating additionally with a mixer (according to the recipe).

Protein custard - recipe

Simple protein cream with powdered sugar is rarely used to decorate cakes. It’s another matter if you prepare the substance by brewing it with sugar syrup. In this case, the mass becomes denser, more pliable and less capricious. In addition, the risk of salmonella infection is reduced, which cannot be protected from when using raw eggs.

Ingredients:

• proteins – 3 pcs.;
• granulated sugar – 180 g;
• water – 100 ml;

Preparation

1. Mix sugar with water and cook until the crystals dissolve and the contents reach a temperature of 115 degrees.
2. At the end of cooking, begin to beat the whites with salt and citric acid.
3. Continuing whipping, pour in the finished syrup in a thin stream.
4. Place the container with the cream in a container of cold water.
5. Beat the egg white custard to decorate the cake until it cools completely.

Protein-butter cream for cake

Protein-butter cream for cake has at the same time a delicate, airy and velvety structure, perfect for layering any cake layers, decorating desserts by pipetting with a pastry bag. The versatility of the substance is complemented by its excellent taste and relatively simple preparation technology.

Ingredients:

• squirrels – 4 pcs.;
• granulated sugar – 250 g;
• butter – 300 g;
• vanilla - a pinch.

Preparation

1. The whites are mixed with sugar, placed in a water bath and heated to a temperature of 70 degrees, stirring with a whisk.
2. Move the bowl into a container with cold water and beat until the contents cool completely.
3. Add vanilla and butter in portions, beating the mixture until smooth each time.
4. The finished protein cream for a cake with butter can be tinted with any color by adding dye.

Protein cream with gelatin - recipe

If you make protein cream for a cake with gelatin, its light and airy texture becomes dense after cooling, and the patterns placed using a pastry bag perfectly retain their original appearance during storage. If desired, you can slightly reduce the amount of citric acid, add a little more sugar or a little vanilla.

Ingredients:

• proteins – 5 pcs.;
• powdered sugar – 300 g;
• gelatin – 2 tbsp. spoons;
• citric acid – 1 teaspoon;
• water – 150 ml.

Preparation

1. Soak the gelatin in water, heat, stirring, until the granules dissolve, and cool.
2. Beat the whites, gradually adding powder and citric acid in portions.
3. Continuing whipping, add gelatin water little by little.
4. Beat the protein cream with gelatin for a couple more minutes and use as intended.

Protein cream

The following recipe for protein cream at home is made with the addition of cream, which, like whites, is whipped chilled with a portion of powdered sugar. When ready, two bases: protein and cream are combined together by mixing the first into the second with a spatula without using a mixer.

Ingredients:

• squirrels – 4 pcs.;
• powdered sugar – 200 g;
• heavy cream – 1 cup.

Preparation

1. Beat the whites and cream separately, adding 100 g of powder to each base.
2. Combine fluffy whites and cream together and use the prepared protein buttercream for the cake as intended.

Protein chocolate cream - recipe

The following recipe is for those with a sweet tooth who prefer chocolate pastries and desserts with the appropriate taste. In this case, following the recommendations, you can easily prepare protein by adding a portion of cocoa powder to the syrup during cooking. By varying the amount of the latter, you can get a cream of different saturation, both in color and taste.

Ingredients:

• squirrels – 4 pcs.;
• sugar – 200 g;
• water – 100 ml;
• cocoa powder – 30-60 g;
• citric acid – 0.5 teaspoon.

Preparation

1. Set the syrup from water and sugar to boil, adding cocoa to the mixture.
2. The mass can be maintained up to a temperature of 115 degrees.
3. Beat the whites until stiff, pour in the chocolate syrup in a stream and beat until the mixture cools completely.
4. Ready-made chocolate protein cream is used for layering or decorating desserts.

Protein cream with condensed milk

To prepare protein cream for layering the cake and at the same time for decorating it, you can use the following recipe. In this case, whipped egg whites are combined with condensed milk and syrup, creating a substance that is both excellent in taste and texture, ideal for any purpose.

Ingredients:

• proteins – 3 pcs.;
• condensed milk – 200 g;
• gelatin – 20 g;
• water – 300 ml;
• sugar – 500 g;
• butter – 100 g;
• citric acid and vanilla - a pinch each.

Preparation

1. Gelatin is soaked in water (100 ml), heated and then cooled.
2. Water and sugar are boiled to a temperature of 115 degrees, after which they are poured in a stream into the whites whipped to peaks with citric acid and beaten until completely cooled.
3. Mix the two resulting bases together, add gelatin, beat again and place the cream in the refrigerator for a short time.

Protein cream with syrup

By preparing protein cream at home using the following recipe, you can get the ideal addition to a sweet dessert, filling it with the desired taste and aroma. As a basis for brewing proteins, instead of classic sugar syrup, you can use a substance with strawberry, raspberry, coffee or other filling.

Ingredients:

• squirrels – 4 pcs.;
• granulated sugar – 250 g;
• water – 50 ml;
• strong coffee or fruit syrup – 50 ml;
• salt and citric acid - a pinch each.

Preparation

1. Syrup is made from sugar and water, adding coffee or fruit concentrate to taste.
2. When the mixture reaches a temperature of 115 degrees, pour it in a thin stream into the whites, whipped to peaks, without stopping beating at this time.
3. Continue to work with the mixer until the cream cools.

Curd and protein cream

Protein, decorated with the addition of cottage cheese, is at the same time light, tender, airy and bright in taste. To execute the recipe, choose high-quality, ideally homemade, cottage cheese and further process it until it acquires a creamy texture in a blender, adding a little powdered sugar. When using cream to decorate a cake, it is additionally thickened with gelatin.

Ingredients:

• squirrels – 4 pcs.;
• powdered sugar – 300 g;
• cottage cheese – 250 g;
• vanilla and citric acid - a pinch each.

Preparation

1. Beat the whites until stiff, adding powdered sugar in the process.
2. Mix the prepared cottage cheese with vanilla in portions and beat again.

Protein cream for mastic

Oil-protein, made according to this recipe, perfectly smooths out all the unevenness on the cake, preparing it for further decoration. It is important to observe the proportions of the components and adhere to the recommendations of the technology, and then the result will delight you not only with excellent taste, but also with the ideal appearance of the sweet.