Why does the protein cream not thicken. How to make protein lemon cream, recipe with photo

Custard protein cream used in the manufacture of a wide range of desserts. They can fill tubes, eclairs, decorate cakes and baskets. But most often used protein- custard to decorate the cake.

How to make protein custard for cake decoration - step by step recipe

Earlier we considered numerous recipes for making custards. Now let's focus on the most common option using proteins. This recipe protein cream for decorating cakes is quite simple and even a novice hostess can do it.

Ingredients

• 2 proteins;
• 140 g of granulated sugar;
• 50 ml of water;
• pinch citric acid or a few drops of lemon juice;
• a pinch of salt;
• vanillin to taste.

Cooking:

1. Pour sugar into a small saucepan and cover with water. Put on slow fire, as soon as sugar syrup starts to boil, reduce the fire to a minimum and leave to simmer.
2. Beat egg whites with a pinch of salt and citric acid until thick, fluffy white foam. The readiness of proteins can be checked by turning the container with them over. Ready proteins will not flow out or fall off.
3. It is necessary to check the readiness of the sugar syrup. To do this, drop a few drops into the water and try to roll a ball out of them. If it turned out to be dense, then the syrup is ready.
4. Next, mix the protein cream with hot syrup, while whisking with a mixer, continue to beat for 10 minutes.
5. Leave the cream to cool. After that, it can be used for finished baking.

Sometimes, in addition to sugar, 80 g of liquid honey is added to the syrup. Protein cream with honey turns out to be very fragrant and will not leave you indifferent.

Protein Custard Supplement Options

There is a mass various ways how you can complement the usual protein cream with sugar, thereby adding a brightness of taste to your dessert.

Protein cream with cocoa for decorating a cake in accordance with GOST

The recipe for such a cream is quite simple, it is based on classic version described at the very beginning of the article. The only addition is a teaspoon of cocoa, which is added at the very end of cooking, after the proteins are combined with sugar syrup. This cream will get gentle chocolate shade and aroma.

Protein cream with agar-agar

In order for the cream to keep its shape better and be more embossed, you can add agar-agar to it. It must first be soaked for 10 minutes in a small amount water, and then immediately add to the boiling sugar syrup and stir constantly until completely dissolved. Boil for another half a minute, remove from heat and pour in a thin stream into whipped proteins.

According to this principle, a protein cream with gelatin is prepared. Thanks to him, the protein mass is smooth and shiny.

Protein cream with condensed milk without oil for decoration

It is advisable not to use condensed milk along with protein cream, it will only make the air structure heavier, and as a result, the cream will settle or drain completely. Protein cream with powdered sugar is best for decorating a cake. Powdered sugar is more suitable than sugar for the simple reason that granulated sugar may not completely dissolve and, as a result, will crunch on the teeth. As a result, the protein cream with powder will turn out to be airy and will be able to decorate any cake.

Protein cream with sweetener

It is possible to replace sugar, but it should be borne in mind that the corresponding additive will need a little more in order for the cream to turn out to be sweet enough. This option is perfect for people with diabetes, or those who strictly monitor their diet. For example, a protein cream with erythritol is most often prepared.

Protein cream with glycerin

Most often, such a cream is prepared for the manufacture of various forms, for example, roses for decorating a cake. To do this, add one teaspoon of glycerin to the proteins and beat until formed thick foam. Then follow classic recipe.

Protein cream with vinegar

Sometimes vinegar can be added to whites before whipping instead of lemon juice. Since these two substances are acids by nature, they will have the same principle of action. But acetic acid nevertheless, it has a specific and unpleasant odor, so this method has not been widely used in the preparation of protein cream.

Protein cream with starch for cake decoration

Starch is most often added to cream to thicken the cream. Thanks to such an elastic and dense texture, it can be used as cake decorations, creating various patterns and elements, and not just for leveling the surface of desserts.

Protein cream with additions

In order to enrich the taste of protein cream, it is often added various fruits, jams or even nuts. Protein cream with coconut flakes it is quite simple to cook, for this you need to add lightly fried shavings to the already prepared whipped cream and mix gently so that the cream does not settle. By the same principle, you can prepare protein cream with orange, zest, or even protein cream with walnuts.

Very often, pies and cakes are prepared, which are decorated with protein cream with apples. The recipe is quite simple, just add grated baked apples to ready-made whipped apples and mix thoroughly. In the same way, you can make a protein cream with pumpkin, raspberries, strawberries or even a banana.

Protein cream with butter

Since this option contains fat, this method is perfect even for soaking cakes. The cream is prepared according to the classic recipe, and after the proteins are ready, soft butter and mix thoroughly.

Protein cream with mascarpone

In this version of the preparation of the cream, cooking of sugar syrup is not implied. Whipped proteins must be combined with whipped chilled cream (for 4 proteins 200 ml of cream). And then add 800 g of mascarpone to the resulting mass and beat again until a homogeneous structure.

Protein cream with pectin

If you need to increase the firmness and density of the cream, then it is best to prepare it with pectin sugar. To prepare it, you need to add about 20 g of pectin and 10 g of citric acid to 1 kg of sugar. Next, boil the sugar syrup and beat the egg whites in the same way as in the classic recipe.

Protein cream with cottage cheese

To make the cream tender and soft, you can add cottage cheese to it in a ratio of 1: 1. After 100 g of proteins have been whipped, add 100 of cottage cheese and vanillin for taste and aroma, and then beat the resulting mass again.

The subtleties and secrets of making protein-custard

Previously, it was told how to make a protein cream for a cake at home. Now let's talk about the possible problems that have arisen in the cooking process and how to solve them.

Why doesn't protein cream work?

Despite the simplicity and accessibility of the recipe, there are a number of certain rules that will guarantee the right protein cream:

• proteins should be very cold;
• dishes and everything that comes into contact with proteins are absolutely dry;
• to form a thick foam, it is best to add lemon juice to proteins;
• exclude even the slightest hit of the yolk;
• beat egg whites at the highest speed.

Why does protein cream not keep its shape?

In order for the protein-custard to turn out to be elastic and strong, it is important to properly cook the sugar syrup. It should be of such a consistency that it can be rolled into a tight ball. If you follow such a small rule, you will never have to wonder why the protein cream settles when it sits. Properly brewed protein cream for cake decorations holds its shape well, the recipe above will not let you make a mistake in its preparation.

Why is protein cream not whipped?

A very common mistake is when water with sugar is added to quite a bit of whipped proteins. Because of this, the formation of foam does not occur. Instead, you need to introduce a thin stream of boiling sugar syrup into a thick protein foam. It is very important to follow this cooking technology, and the protein custard recipe for decorating the cake will not let you make a mistake.

Why does protein cream peel off?

Protein cream should always be smooth and uniform in structure. If its stratification occurs, then, most likely, many important points, about which it is written above. For example, the proteins were not cold or the dishes were slightly damp.

If you want to know why protein cream comes out fluffy, then the answer is the same. It is important to observe the right technology, and protein cream will definitely work.

Why does protein cream dry quickly?

In order for the cream not to dry out, when whipping, add a few drops of lemon juice or a pinch of citric acid to it. This will not only add a fragrant note, but also prevent the cream from drying out quickly.

Why did the protein cream soak into the biscuit?

Sometimes it happens that the cream is quickly absorbed into the skin. biscuit cakes cake. To prevent this from happening, the cakes should first be smeared with syrup, thereby creating a kind of border that prevents the absorption of the cream.

You can also add cream or condensed milk to the protein cream, which will add fat to it. This will also prevent the cream from being absorbed.

Why does the protein cream reach for the nozzle?

In no case should the protein-custard be stretchy, it should be in the form of dense formed peaks. The stretchy structure can be due to two reasons:

• incompletely cooked syrup (the syrup turned out to be soft and viscous);
• not well whipped proteins (no elastic peaks).

Why is protein cream candied?

It would seem that there is nothing difficult in how to make a protein cream for decorating a cake at home. But sometimes you can run into the problem of candied cream. Most often this happens when sugar syrup is boiled for too long, and instead of an elastic mass, solid sugar is obtained.

Also, to avoid candied cream, citric acid or lemon juice should be added to the syrup. The same secret can be applied if you have always wondered why the protein cream is sticky?

Why does protein cream get wet?

The cream gets wet for the same reason that it exfoliates. It is important to always use only dry utensils and beat egg whites properly. And also boil the syrup correctly so that it turns into a dense mass, and is not watery.

Why does the protein cream on the cake get crusty?

If the protein cream dries out a little and becomes covered with a crust some time after preparation, it means that the cream was prepared in accordance with all standards. A proper protein custard should not drip, fall off, or change shape, it should just dry out a little and set.

Why does protein cream bubble?

If you ever wondered why the protein cream is porous, then remember a couple important secrets. In order to avoid the formation of unnecessary air bubbles, it is important to boil the syrup thoroughly so that it does not turn out to be liquid. And you should also take medium-sized eggs, otherwise, if they are large, you will have to beat for a long time and thoroughly, as a result of which the proteins can be saturated with oxygen.

Why does protein cream smell like eggs?

To avoid bad smell raw eggs, you can add a pinch of vanilla or vanilla sugar. Then the cream will turn out very tender and fragrant.

Why does protein cream curdle?

Sometimes you want to give the cream a certain brightness, for this they use food colorings. But it is they who can lead to the fact that a gentle and smooth cream curdles. To avoid this, you should choose dyes that do not contain alcohol and fats.

Leveling the cake with protein custard

Very often, to give the cakes a smooth and flat surface they are smeared with protein cream. It perfectly penetrates into all the cracks, filling the space, thereby preparing the cake for further decorations.

Options for storage, application and consumption of protein cream

So, you have learned how to make protein cream for cake, as well as the tricks and secrets of cooking cream. Now we should talk about the rules for storing the cream and other features.

Can protein cream be refrigerated?

Custard protein cream can be left in the refrigerator for no more than a day. Firstly, the cream can deteriorate, and secondly, it can settle and lose its appearance and structure.

Is it possible to beat the protein cream with a blender?

Get fluffy and thick protein mass using a blender is possible if there is a special nozzle for whipping creams. In other cases, it is best to arm yourself with a mixer. Then you will definitely be sure that the cream will not fall off or exfoliate in the future.

Is it possible to pour icing on protein cream?

If you want to decorate the cake with chocolate icing or create a kind of "smudge" on top of the protein cream. It is important to observe that the protein cream has already slightly set, and the icing was not hot. Otherwise, under the influence of heat, the cream will flow and a beautifully decorated dessert will not come out.

Can protein cream be baked?

If you still have excess cream, then you can safely send it to the oven. Form small pyramids and send to the oven for at least 1.5 hours. As a result, you will get a tasty and crispy meringue, or, as they are also called, meringues.

Is it possible for children to have protein cream?

Since the protein cream is prepared exclusively from raw eggs, it is highly recommended not to give it to children, especially small ones. IN best case protein cream can provoke allergies and diathesis, and at worst lead to salmonellosis.

Many people wonder why pregnant women should not have a protein cream. All for the same reason that eggs don't pass heat treatment and, therefore, can be contaminated by various microorganisms.

How to make protein cream safe?

The only way to decontaminate a protein cream is to put it on water bath or boil. Salmonella is killed at 72°C, so even 10 minutes of cooking the cream is enough to make it completely safe.

Can protein cream be frozen?

Freezing cream from proteins is highly discouraged. This is due to the fact that during thawing, the cream often gets wet, as a result of which it exfoliates, loses its airy structure. Also, when frozen, very often the cream settles and separates into eggs and sugar syrup. Therefore, it is best to use the cream immediately after preparation.

Can protein cream be dyed with gel dye?

If you want to add color to the cream, thereby giving color and brightness to the cake, then gel dyes are the best suited for this case. They will not thin the structure of the cream or curdle it. Dyes in the form of a gel will be able to evenly color the protein color.

So, how to make a protein cream colored? It is best to add 2-3 drops of dye (depending on the desired color saturation) during whipping, but after the cream has completely cooled down.

If you are thinking about how to make a protein cream colored with dry paints, then it is best to leave this idea. Due to dry dyes, the cream can either curdle or even settle down.

Is it possible to put protein cream between the cakes?

Unfortunately, protein creams are not very suitable for layering between cakes. Due to its dryness, such a cream is more suitable for decorating cakes, filling cakes, and in a number of other cases where shape retention is required. And cakes are best saturated with more oily and nutritious structures.

Can protein cream be applied over mastic?

If the protein cream can be applied as a base for mastic, then the cream can also be put on it. Usually, this method is used to create various patterns or draw the details of the cake figures.

Can protein cream be poured with chocolate?

No, you can't if you want to keep the original appearance of the protein cream. In order for chocolate to be fluid, it must be hot or at least warm. And, as you know, protein cream begins to flow at the slightest heating. So in order to avoid the cream from slipping off the cake, it is better not to pour chocolate over it.

The airy tender mass is easy to prepare and can complement almost any sweet dish. Protein cream recipes do not require a large number of components, while it can be used as a filling or decoration for cakes and pastries. eclairs, tubules, jelly and even pancakes. Products filled with snow-white cream will decorate any festive table or diversify regular dinner.

How to make protein cream

The mass contains a large number of granulated sugar, however, despite the fact that it is the main enemy beautiful figure, the component serves as an excellent preservative. Thanks to this, protein fillings stay fresh much longer than butter or other fillings. However, it is best to use the cream immediately before it loses its fullness. Rules for preparing proteins:

1. Only chilled proteins are suitable for whipping (ideally, their temperature should be 2 degrees).
2. Cooking utensils must be thoroughly washed and dried ( minimum content water or fats reduce the splendor of the dish by half). It is better to treat the bowl and beaters with boiling water.
3. With manual whipping, sugar has time to dissolve without residue, and when using a mixer, you will save time and effort, but you will have to more closely monitor the protein mass (if sugar crystals remain in it, the cream will not be elastic).
4. To avoid the problem described in the previous paragraph, it is better to take powdered sugar instead of granulated sugar, which should first be sieved.

With sugar

Raw protein cream is a great base for desserts. Cooks also call this filling the main one and use it to create meringues, marshmallows, baking crispy cakes (for example, for Kyiv cake). As a layer of cakes, the protein mass is used extremely rarely, because under the weight of baking it loses its splendor and shape. Experienced chefs It is advised to beat egg whites not with sugar, which can then crunch on the teeth, but with powder. The first option is acceptable only if in the future the mass will be subjected to heat treatment (baked in meringue, etc.).

With syrup

Alternative way creating fillings for desserts - brewing protein mass on sugar syrup. Ease of preparation and delicate structure make this cream the best option for any confectionery. To create it, it is poured into a small container powdered sugar, which is then poured warm water; container is placed on medium fire.

The powder is boiled with constant stirring. When the syrup boils, small bubbles appear on the surface, which after a few minutes increase in size, take the liquid with a spoon and pour into cold water. If the syrup has frozen in a drop, but it is well rumpled with your fingers, it is ready. After it, gently pour it in a thin stream into the proteins whipped in a separate container.

Protein Cream Recipes

To cook delicious delicate cake, it needs to be lubricated big amount protein cream, which is easy to make yourself. There are different options for protein impregnation recipes, each of which has its own characteristics. Main types cream mass on egg whites:

• custard;
• raw;
• protein-oil;
• protein with gelatin.

Custard

• Servings: 1 cake or 15 pastries.
• Calorie content of the dish: 191 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Italian.

Protein-custard is ideal for decorating a cake and filling tubules or eclairs. It differs from other fillings in its delicate texture and very airy, light texture. It contains a minimum of fat, unlike oil or chocolate impregnation. In addition, the protein cream keeps its shape perfectly even when it stays out of the refrigerator for a day. The big advantage of such a base for desserts is that it is prepared from available and simple products.

Ingredients:

• sugar - 1 tbsp.;
• chicken proteins - 4 pcs.;
• water - 0.5 tbsp.;
• lemon juice - 2 tbsp. l.

Cooking method:

1. In a deep bowl, mix water and granulated sugar, after which the container is put on fire.
2. Juice is squeezed out of 1 lemon, filtered through gauze.
3. After boiling, the syrup is cooked for another 10 minutes, while it will become thicker and darker.
4. Cold raw proteins should be beaten until persistent peaks appear.
5. When the mixture takes on the form of a stable foam, you can begin to pour in a trickle of hot syrup, continuing to beat the proteins with a mixer.
6. Without turning off the device, lemon juice and sugar syrup are added to the components.
7. After that, the mixture is whipped for another 7-8 minutes until the mass becomes snow-white, fluffy, dense.
8. Ready-made custard protein cream can be immediately placed in tubules / eclairs or used to decorate a cake, pastries.

Protein cream for eclairs

• Cooking time: 25 minutes.
• Servings: 20 eclairs.
• Calorie content of the dish: 439 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty of preparation: easy.

Favorite by many delicious tender filling often used to fill eclairs. At the same time, in order for the dish to turn out successful, the consistency of the protein cream is important, since in case of unsuccessful preparation, it can flow out of the cakes. A dense mass consistency can be achieved if you follow the rules for its preparation. Below is a detailed description of the technology for preparing the filling with a photo. creamy taste.

Ingredients:

• lemon juice - 3 tbsp. l.;
• egg whites - 4 pcs.;
• vanillin;
• water - ½ st.;
• sugar - 2 tbsp.

Cooking method:

1. Chilled proteins need to be beaten with a mixer, in the process adding 2 tbsp. l. lemon juice.
2. When the mass becomes lush foam, the mixer can be switched off for a while.
3. Put the sugar combined with water on the stove, stir constantly until the sugar dissolves. The readiness of the syrup is determined as follows: you need to drop a spoonful of liquid into cold water. If the syrup does not dissolve but curdles into small ball- he's ready.
4. Pour the syrup into the whipped egg whites hot and little by little. In this case, the components should be whipped at low speeds of the mixer.
5. After the device is turned on to the maximum and 1 tbsp is added to the mass. l. lemon juice.
6. After 10 minutes of operation of the mixer, the dense foam should increase in volume, become even thicker.
7. Add vanillin or other if desired. natural flavor. The filling for eclairs is ready.

For decorating a cake

• Servings Per 1 Cake.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Ideal biscuit cakes- those that are lubricated with a large amount of protein cream. At the same time, it can be quickly made at home from improvised components: you just have to choose the right recipe from the many existing ones. The dessert will turn out to be much tastier and healthier than those presented on store shelves. Below is a description with a photo of how to cook delicious impregnation with an airy consistency for cakes.

Ingredients:

• sugar sand - 1 tbsp.;
• egg whites - 3 pcs.;
• salt, lemon juice.

Cooking method:

1. The container for whipping the components and the whisks of the mixer must be perfectly clean and dry (it is better to take glass or metal utensils).
2. Proteins are whipped to stable peaks. To speed up this process, the egg container is placed in cold water.
3. After using a water bath. For this, it is taken large saucepan into which some water is poured. Inside is placed a container with a protein mass. Without turning off the mixer, the contents of the bowl warm up on the stove.
4. When the mixture begins to foam, it is removed from the oven. Protein product should continue to beat until completely cooled.
5. When the mass reaches room temperature, sugar is added to it and beat for another 5 minutes. At the end, pour a little salt here and pour in lemon juice. If desired, the impregnation for the cake can be colored with food coloring.

Protein cream with gelatin

• Cooking time: 1 hour.
• Servings Per 1 Cake.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Cream of protein and sugar is suitable for decorating confectionery, filling tubules or eclairs. If you combine it with fruits or berries, you can get delicious product art. The texture of the mass comes out very lush and resistant due to the gelatin that is part of it. From the finished product you can make a cake or sweets " bird's milk”, waiting for the solidification of the mass. How to make a cream of eggs and sugar with gelatin?

Ingredients:

• citric acid - 1 tsp;
• squirrels - 5 pcs.;
• sugar - 1.5 tbsp.;
• water - 10 tbsp. l.;
• gelatin - 2 tbsp. l.

Cooking method:

1. Gelatin should be poured in advance boiled water and leave to swell.
2. When the component increases in volume, it is heated without bringing to a boil, but only until the grains are completely dissolved.
3. While the gelatin is cooling, beat the chilled chicken proteins with citric acid.
4. Having achieved uniform consistency and splendor of the mass, gelatin must be drained into it with a thin stream. In this case, the mixer speed is minimal.
5. After 5-7 minutes of whipping, you can start decorating the cake with protein cream.

Oil-protein

• Cooking time: 20 minutes.
• Calorie content of the dish: 230 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.

As a rule, the protein-oil mass is used to decorate cakes, leveling their sides and top, as it holds its shape well and is easy to work with. The filling is also used to fill cupcakes, cakes and other desserts. With proper preparation, the mass is tender, airy, and tastes like creamy ice cream. Below is a recipe for a protein cream at home with a photo.

Ingredients:

• butter - 0.3 kg;
• egg whites - 6 pcs.;
• powdered sugar - 0.3 kg;
• vanillin.

Cooking method:

1. Butter should be cut into small cubes, allowed to melt slightly at room temperature.
2. Proteins should be previously separated from the yolks, placed in a dry, clean bowl, beat until a thick, dense foam is formed.
3. While whipping, add to the proteins in small portions powdered sugar and vanilla.
4. After they begin to lay the butter, achieving perfect uniformity.

Protein-creamy

• Cooking time: 10 minutes.
• Servings: 10 pastries or 1 cake.
• Calorie content of the dish: 226 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty of preparation: easy.

This filling is ideal for custard, puff or shortcrust pastry. If desired, the components can be supplemented with seasonal fruits, then you will get a very tasty, fresh fruit mass for filling or decorating pastries. If you use a gelatin type thickener, protein product will stop into a marshmallow or marshmallow. How to make dessert toppings?

Ingredients:

• lemon juice - 2 tbsp. l.;
• egg whites - 4 pcs.;
• cream with a fat content of 30-35% - 1 tbsp.;
• granulated sugar - 0.5 tbsp.

Cooking method:

1. Proteins must be cooled, and only then whipped with a mixer / whisk.
2. In the process of whipping, you need to add lemon juice to the component.
3. When the mass becomes dense and voluminous, cream is poured into it a little bit.
4. The filling is ready for use when perfect uniformity and high peak stability have been achieved.

With condensed milk

• Cooking time: 20 minutes.
• Servings: 20 pastries or 1 cake.
• Calorie content of the dish: 400 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Impregnation for baking with condensed milk has a delicate texture, appetizing milky flavor and sweet rich taste. The product can be used both to decorate the top of pastries or cakes, and as a layer between cakes. Such a protein cream has a great advantage over others - it can be used not immediately after preparation, but stored for some time in the refrigerator.

Ingredients:

• water - 0.25 l;
• gelatin - 2 tbsp. l.;
• squirrels - 4 pcs.;
• boiled condensed milk - 130 ml;
• sugar - 0.6 kg;
• butter - 0.3 kg.

Cooking method:

1. The gelatin must first be soaked in water.
2. Sugar is added to the swollen ingredient and the mixture is brought to a boil. After the container is rearranged in a water bath.
3. Melted butter is whipped together with boiled condensed milk.
4. Whisk egg whites separately.
5. Without waiting for the mass of gelatin and sugar to cool, it is transferred to a container with eggs. A mixture with condensed milk is also sent here.
6. After 5 minutes of operation of the mixer, the cream is ready for use.

Sour cream protein cream

• Cooking time: 30 minutes.
• Servings: 15 pastries or 1 cake.
• Calorie content of the dish: 210 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

It is important that all the products indicated in the recipe are fresh, and the eggs are also chilled, only then the mixture will turn out lush and will not settle. Any used appliances and utensils must be perfectly clean, fat-free, dry. In addition, it is very important to beat the components for at least 5 minutes, even if it seems to you that the peaks are already stable. When cooking, it is important that hot syrup did not boil much: you need to remove the pan from the heat as soon as the sugar becomes light brown.

Ingredients:

• sugar - 0.2 kg;
• squirrels - 4 pcs.;
• sour cream 25% - 0.25 l;
• water - 4 tbsp. l.;
• powdered sugar - 2 tbsp. l.

Cooking method:

1. Pour sugar into the pan, pour it with water. The syrup should be brought to a boil over medium heat and held for another 4-5 minutes.
2. The protein part of the eggs is beaten until foamy, then boiling syrup is poured in here.
3. By reducing the power of the mixer, the mixture is continued to beat for about 10 minutes, until the product becomes homogeneous and cools to room temperature. During this time, the meringue should double in size.
4. Sour cream is whipped separately. If desired, a little citric acid or a thickener is added to it.
5. Meringue is added to sour cream in small portions and with a spatula protein blend mix thoroughly but gently.

With cocoa

• Cooking time: 20 minutes.
• Servings: 10 pastries or 1 cake.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: easy.

Original taste, delicate chocolate flavor and appetizing beautiful view – distinctive characteristics such a filling for baking. Depending on your individual preferences, cocoa powder in the recipe can be replaced with black, milk or White chocolate, which is pre-finely chopped (with a grater or knife) and added to other components.

Ingredients:

• vanillin - ½ pack;
• squirrels - 4 pcs.;
• powdered sugar - 100 g;
• cocoa - ½ tbsp.

Cooking method:

1. First, eggs are beaten with powder.
2. After 5-7 minutes, cocoa is sent here (it is better to add 1 spoon each).
3. Without stopping the mixer, vanillin is added to the rest of the products.
4. After another 5 minutes, the protein filler for cakes / eclairs will be ready.

with jam

• Cooking time: 20 minutes.
• Servings: 10 pastries or 1 cake.
• Calorie content of the dish: 210 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

This recipe is more time consuming than the classic one, but the result will please you. finished product has not only an attractive appearance, but also a pleasant berry or fruity taste. You can add any jam or jam to the protein cream, while the component must be crushed in a blender or rubbed through a large sieve. The finished product is allowed to be stored in the refrigerator for no longer than 36 hours.

Ingredients:

• granulated sugar - 90 g;
• squirrels - 3 pcs.;
• gelatin - 1 tsp;
• any jam - 3 tbsp. l.

Cooking method:

1. Soak the gelatin in a little water beforehand.
2. When the mixture swells, place it on a slow fire and heat until the gelatin dissolves.
3. Heat the jam separately, rub through a sieve and dissolve the sugar in the product. Keep the components on the stove for 5-6 minutes so that they boil down.
4. Send gelatin here, mix the ingredients thoroughly.
5. Beat the eggs until stiff peaks and add the jam mixture to them without stopping the beating. After 3-4 minutes, the protein filling for baking is ready.

Video

Even with a strong desire to create real things in the kitchen the first time culinary masterpieces is not always successful.

Sometimes, everything happens exactly, as the eminent proverb says about the first pancake that comes out lumpy.

At such a moment, despair settles in the soul, and one has to sadly part with the unsuccessful mass.

Do not get too upset, almost all mistakes can be corrected in the kitchen. For these purposes, you will need to make a little effort.

If you are tormented by questions: “why didn’t the protein cream work out?”, “How to thicken the protein-custard filling?” and the like, I will tell in the article how to solve these problems. Everything is fixable.

Depending on what the layer on the proteins was required for, and what its composition was, you can work on the mistakes. In this case, you can use my recommendations below.

For example, if the composition turned out to be liquid or it doesn’t whip at all, most likely you added proteins to wet or greasy dishes.

It is necessary to monitor this especially carefully, and before cooking, process the dishes again. hot water, wipe with paper towel.

It’s not difficult to do this once again, but the proteins will whip up successfully the first time, and you won’t have to redo everything again, throwing the product away.

Protein Cream Rescue First Aid

Cream on proteins, ideally, keeps its shape well. Of course, this can be achieved only in cases where the hostess has done everything that the recipe indicates correctly.

Situations are not excluded when the composition does not thicken to the consistency that is needed. Sometimes, he can even swim in all directions.

Let's find out how to save the composition on proteins, so as not to damage its taste.

Often, in the event of an incident, the hostess will throw the cream into the trash. It turns out that compliance with certain rules for the preparation of protein cream mass will protect against these problems.

In the event that the proteins are in a bowl where at least a drop of fat gets in, you can save the mass of the cream in a single way - put the bowl with the mass in the freezer.

Wait for the proteins to seize, only then you can continue the whipping process.

If cold resuscitation does not help, it turns out that there is nothing left but to throw the failed cream into the trash.

The cream will not hold its shape and will not whip well. Start all over again, but after steaming the dishes and wiping them dry.

The instructions for preparing the protein mass must be strictly followed. Even a deviation from it by an iota is fraught with failure.

And I also want to note that many dyes contribute to the thinning of the cream, and therefore you need to be extremely careful with them.

Before buying food. dyes, I advise you to read reviews of other housewives on the Internet or ask consultants at a specialized point of sale for what properties they have.

Cream with proteins is very insidious - the slightest mistake is fraught with complete spoilage of the product. You do not need to forget about this, and therefore you should be very careful.

Another way is to add agar-agar to the composition. Then you can cover the cake with this composition. Get a cake with bird's milk.

Only protein composition cream for decorating the resulting treat is still worth doing again. He does not forgive mistakes.

The following tips should help you avoid making mistakes when making protein cream:

• You can degrease a bowl for whipping proteins with a small part of a lemon. The same applies to mixer whisks. After all, even if they have fat, everything will have to be done again.
• Kur. eggs, dividing into proteins and yolks, do not need to be kept over the bowl where you plan to beat the product. Accuracy is important. If a drop of yolk gets into the cream, everything will end disappointingly.
• Degrease the mug to separate the yolks and proteins of chickens. eggs above her. Proteins should be poured into a bowl for whipping 1 pc. from a fat-free mug. This method will allow you to reduce the cost of chickens. eggs.
• If even a small fraction of the yolk gets into the protein, it is worth pouring it out and starting all over again. Otherwise, you will transfer all the proteins.
• Let the bowl of egg whites stand for 30 minutes in the refrigerator before whipping the composition with a mixer.
• Do not take fresh chickens. the eggs that the hen is about to produce. This applies to cases where the hostess has her own household. Better to use in this case for chicken cream. eggs 5 days old.
• When you prepare sugar syrup, you need to check it for readiness using a saucer with cold water. If you drop it into a plate, a soft ball should form.
• Remember that food. dyes should not include alcohol in their composition. Cream with proteins does not tolerate this component. Be sure to check the composition of dyes before buying.
• The syrup on the cream may still gurgle, you need to leave it alone so that the composition calms down. 2 minutes and everything will stop. Only then it will be possible to pour the protein mass into it.
• You did everything right, but the whites are still not whipped. As I mentioned, you need to let them cool in the refrigerator and repeat the whipping procedure again.

And remember that in the case when the protein cream can no longer be saved, you can take the composition and fill it into dessert bowls.

After send to the refrigerator. Dessert grab, and you decorate it with your favorite fruit, grated chocolate or chopped nuts.

You will just lick your fingers, and, of course, it is worth making a new protein cream.

Bad Custard: Saving the Situation

By the way, not only cream on egg whites, but also custard impregnation can suffer from a mistake.

It may be that the composition does not harden, it will be liquid. In this case, you need to act in accordance with the rules below:

1. If there is a lot of liquid in the custard mass, it is worth introducing flour and boiling the composition again.
2. If the custard is not overcooked initially, feel free to send it to the stove again and bring it to the desired consistency.
3. Sl. the butter has melted, overexposed to heat - which means that you need to return it to the refrigerator and repeat attempts to beat the product again
4. Custard can be very oily. If the consistency seemed optimal, but the cream composition stopped holding its shape in the decor, I advise you to send it to the refrigerator. Then you need to get it and beat it with a mixer again.
5. If the custard floats in the form of decorations, you should not even think that the cream will begin to solidify beautifully during your stay in the refrigerator. It is better to put it in the refrigerator in a bowl, like everything you need to decorate the cake.
6. Many problems when decorating cakes arise against the backdrop of a very warm temperature in the kitchen. The layers of the cake may not cool completely, and therefore the composition of the cream will float.
7. Decoration is best applied when the layer of the cake has cooled down, like the kitchen after baking the cakes. Do not rush, so as not to redo the work twice later.
8. In the event that all the options for saving the custard did not bring the proper result, then it is worth lubricating the layers of cake layers with it, and making a simple oil composition as a decor.
9. Gelatin or agar-agar can solve the problem. Just keep in mind that by adding these components, the composition will become similar to a soufflé. No, it will perfectly hold the shape given by the confectioner and will contribute to beautiful decor on the cake. Only the mass thickens quickly, and therefore it is worth decorating pastries right there, then it will be more difficult to cope with this task
10. And another tip: it is better to buy a double amount of products for preparing a creamy mass to decorate a dessert. This will allow you not to run to the store several times. It's better to be safe right now. The remaining products will not be wasted, they are versatile and can be used to prepare other dishes.
11. I advise you to always think of another option for preparing a different cream, which will become an emergency replacement and allow you to change the situation for the better. oil product and condensed milk - the cream will be ready in 10 minutes. It holds its shape amazingly. By the way, his perfect replacement will become raw stuffing on cream.
12. You can saturate the cakes with a thickened creamy mass, and make quite a bit of custard for decoration. In this case, if the cakes are dry, you will also soak them better. In everything, as you can see, you can find pluses.

Remember that not getting upset is your main task. You need to try to change the situation in your favor.

If there are no options, nothing helped from the methods I proposed above, then make another portion of the decoration, but feel free to put the failed fondant for the cake in the refrigerator.

Tomorrow you can find a worthy use for it.

Finally, I present to you universal recipe protein cream.

Protein cream for homemade dessert pastries

I'm just sure that if you do everything right, by carefully reading my article to the end, you will be able to make a wonderful protein cream.

It can be filled with waffle tubes, applied to tartlets, cakes, decorate baskets. The mass is very airy, it will not fall off on the second day.

Components: 200 gr. Sahara; 1.5 tsp salt; 3 pcs. chickens. eggs (whites only); 100 ml of water.

Cooking algorithm:

1. Chilled chickens. I separate the eggs into whites and yolks. I send squirrels to the refrigerator.
2. Add sugar to water and stir. Cook on the stove until boiling over medium heat. The syrup will begin to thicken and change in color, becoming like caramel. 30 minutes and the syrup will be ready.
3. I beat the whites when I understand that the syrup will be ready in 5 minutes. I add salt to them. The speed of revolutions must be brought to the highest from the minimum.
4. I introduce syrup into proteins. Next I whip the cream. I continue to work with the mixer until the composition has completely cooled.

The cream will turn out just excellent!

My video recipe

It is not always possible to cook all kinds of culinary masterpieces the first time. Often it turns out according to the proverb - the first pancake is lumpy. But at this moment, do not despair and throw away the resulting mass. Any mistake can be corrected, you just need to make a little effort. If you like the taste of the cream, and the whole thing is only in its density, then this is quite fixable.

Depending on what this custard and its composition are for, errors are corrected different options. If the protein cream turned out to be liquid and you can’t beat it in any way, then you may have whipped the proteins in a wet bowl or there was fat on the walls.

Protein Cream Rescue

Ideally, a protein cream after proper cooking should keep its shape well, but there are situations when the mass has not thickened to the required consistency and floats in all directions. Saving the protein cream is almost impossible without sacrificing taste.

Most often, housewives simply throw away the protein cream, which is immediately clear that it did not work out.

It is necessary to follow some rules when preparing this type of creamy mass. If even a drop of fat gets on the dishes in which you whip the proteins. There is only one way to save protein custard. To do this, put a bowl of cream in the refrigerator or even in the freezer. If you wait a little, the proteins will seize and you can continue to beat further. If such resuscitation did not help, then we can assume that the mass is hopelessly spoiled and it will definitely not work to make a cream out of it that would keep its shape.

At the same time, in the freezer, the mass should not freeze into a bone, but only grab a little.

In order for the protein cream to thicken and keep its shape well, it must first be prepared according to the instructions, not stepping back from it. At the same time, remember that most dyes thin the cream mass.

Do not forget that the protein cream is quite insidious - one oversight and everything is ruined.

But you can add a little agar-agar and cover the cake on top. It looks like bird's milk. But the protein cream for decoration will have to be made new, as this is one of those types of decoration that do not forgive mistakes.

Some tricks will not hurt you when making:

• To degrease the bowl in which you are going to beat the proteins, wipe it with a slice of lemon;
• Do not separate the eggs over the cup in which the beating will take place - a drop of yolk will kill the cream irrevocably. It is better to degrease another mug, over which division will take place and pour the proteins into the bowl for whipping one by one from the mug. This option will protect you from extra costs for eggs. If the yolk mass gets into one protein, then immediately pour it out and move on to the next one.
• Pre-cool the bowl with proteins for 30 minutes in the refrigerator;
• Do not use chicken eggs - if you have your own household, then take a five-day-old chicken gift;
• When cooking syrup, check it more often for a soft ball - to do this, place a saucer with cold water next to the saucepan in which the syrup is boiled;
• The protein cream does not tolerate alcohol, so staining with alcohol dyes is completely excluded;
• If the syrup is still gurgling, then set it to calm down for a couple of minutes and only then pour it into the proteins;
• If the whites do not whip, then cool them a little and try the whipping procedure again.

But if you can’t save it, then prepare a new protein cream, and put this mass into glasses, put it in the refrigerator to grab, later decorate with fruit and serve as a separate dessert. You can sprinkle with grated chocolate and crushed nuts instead of fruits.

Custard Rescue

But it's not just egg white cream that runs or doesn't whip, there are plenty of ways to save liquid classic custard. As a thickener, a small addition of flour or starch can play. It all depends on which of these ingredients you used in the initial brew.

The main reasons why custard does not freeze:

• Too much liquid - add flour and cook;
• Initially, they didn’t cook it - put it on fire again and bring it to the desired state;
• The butter has been overexposed, it has not so much softened as it has melted - return the butter to the refrigerator, and then try again to whip it.

If you like the consistency of the mass, especially oily, but during the decoration process it turned out that it does not hold its shape, then send it to the refrigerator, and beat again later.

Do not hope that the spreading decorations will solidify beautifully, it is better to immediately put the mass in the refrigerator, wait a bit and cool not only the fondant, but also the kitchen itself. Most of the problems arise due to the fact that the cakes were first prepared and immediately began to decorate them. The temperature in the kitchen is still high, and the layers of the cake have not had time to cool down, the cream will definitely float. It is for this reason that it is necessary to postpone the decoration until it has completely cooled, both the layers of the cake and the room in which you are decorating.

When you have tried all the options to save the mass, which does not thicken under any circumstances, then coat the cakes with this cream, and use regular oil for decoration.

So the problem can be solved by dissolved gelatin or agar-agar.

The mass will become like a soufflé, but it keeps its shape well and you can also make jewelry out of it. Only when you see that the mass thickens, immediately decorate the cake, as it will be very difficult to do this later.

The main way not to spoil your mood before the holiday is to buy double the amount of products for making decorations.

Also, always think about the moment that the cream has not thickened, and there is no way out. There must be a fallback that will fix the situation. Except butter cream with condensed milk, which is done literally in 10 minutes, raw impregnation on cream also keeps its shape well.

At the most inopportune moment, your favorite cake is in danger of failure. The cakes turned out excellent, the cream is tasty, but for some reason liquid ... It happens, and more often on the eve of the holiday, when work is in full swing in the kitchen, there is unbearable heat, and the cream ... the cream becomes thinner when warm. For each species, there is an express desolation method that will smooth the situation and not embarrass you in front of guests or loved ones.

If you cook custard, then there are always all kinds of thickeners at hand - flour, starch, eggs. If you have all three ingredients in the bins, then give preference to starch and eggs. Take some cold milk or, in extreme cases, some water. Take 1-2 eggs, beat well into a foam, add milk or water, and then 1-3 tablespoons of starch. Combine the ingredients until smooth, put your custard on the fire, bring to a gentle boil, reduce the heat and pour in the prepared thickener in a thin stream, while stirring. Do not move away from the cream, stir it constantly. Starch can be replaced with flour. The result is guaranteed.
If you have prepared a protein cream and immediately noticed that it is melting, then the only way out is to cool it well. Place a bowl of cream in the refrigerator, and if it works poorly, then immediately in the freezer. Control the degree of cooling, the protein should not freeze into an icicle. Take out the cooled proteins, flavor with sugar, add a little vanilla to eliminate the unpleasant odor and beat immediately electric whisk or blender to the limit thick consistency, use it immediately. It is better to put the prepared dessert in cool place or dry in the oven if the cream was intended for meringue. Sour cream most often does not cause trouble for emergency rehabilitation, but if you are worn out in the kitchen, then sour cream will definitely flow. It is very appropriate to add gelatin to sour cream, which is always acceptable for the Bird's Milk dessert. For 1 liter of sour cream, take 2 packs of gelatin, 25 grams each, for a strong density and 1 pack for a light soufflé. Dissolve gelatin proportionally: 1 pack in half a glass of water. When the gelatin is swollen, put sour cream on the fire, add sugar to taste and slowly add the gelatin, stirring constantly. No need to bring to a boil. When the mixture "breathes" with steam, put out the fire, and let it cool at natural temperature, and then you can cool it. In addition, in sour cream and custard you can use corn starch. In the case of sour cream, the base should not be diluted with liquid. Enter a few tablespoons of starch while actively beating sour cream with sugar. Use better mixer, blender or electric whisk at high speeds. If you are making a soufflé, then do not get carried away and remember that the consistency thickens significantly when cooled. While preparing the cream, try to foresee that it becomes especially hot in the kitchen when the oven is running. Therefore, it is better to bake the cakes in advance, and then proceed to the preparation of the cream. Choose only fresh food and remember that a thick protein cream will come from cold egg whites. When separating, prevent the yolk from getting into the albumen, otherwise everything is in vain. For thick sour cream buy thick sour cream And be sure to keep it in the fridge at all times.

If you love creating desserts and baking cakes, then always keep the cream base in the refrigerator right before cooking. In stock you should always have eggs, starch and flour.