We reveal the secrets of making a real protein cream! Liquid custard - error correction options.

A holiday without a cake is not a holiday. And let lovers of noisy feasts with strong drinks say that if it came to the cake, then the celebration did not take place, everyone knows that this is not so. The cake is a sweet apotheosis of the festive table, which all guests are looking forward to, from children to ladies who are always losing weight. And if the hostess wants to surprise her guests, she will certainly take up baking the cake herself. Homemade cakes are tastier than homemade ones - this is a fact that does not require proof, but it will take many times more time to put a homemade cake on the table than to buy a beautiful, but not very tasty treat in the nearest store. Therefore, not everyone dares to bake a confectionery masterpiece at home, especially since even experienced housewives may encounter certain difficulties when baking a cake, for example, too liquid cream. The cream, as a rule, is made last, so there is no time left to prepare a new portion. Therefore, if the cream turned out to be watery, you can try to thicken it.

Sour cream is deservedly one of the most popular. It perfectly impregnates cakes and simply conquers with its delicate texture and sweet and sour taste. To make such a cream always thick and airy, you need to use only fresh sour cream, the fat content of which should be at least 25%. It is advisable to use homemade sour cream or the store-bought product that you are one hundred percent sure of. To rid the sour cream of excess liquid, thereby facilitating the preparation of the cream, it must be wrapped in several layers of gauze and hung in the refrigerator. At the same time, do not forget to substitute a container into which the liquid will drain. Weighed sour cream is guaranteed to make a delicious, lush and thick cream. It is best to beat sour cream chilled and the finished cream should also be immediately put in the refrigerator.

But sometimes, for various reasons, the cream still turns out to be not as thick as we would like, and if you try to assemble a cake with too thin sour cream, alas, the delicacy will be spoiled. But we will tell you what to add to sour cream so that it thickens, so do not get upset prematurely.

To make sour cream thicker, you can prepare sugar syrup, cool it to a temperature of 30-40 degrees and add it to the failed cream. Then beat the softened butter with a mixer and, without stopping beating, add the future decoration of the cake there by a tablespoon. In this case, you get a creamy sour cream - it is more high-calorie, but no less tasty. In addition, it perfectly holds its shape and does not spread.
Another option for “resuscitation” of liquid cream from sour cream is sour cream soufflé. For this, in addition to the cream itself, you will need instant gelatin and a little milk or cream. Pour gelatin with milk, let it swell and heat over low heat until completely dissolved. Do not bring to a boil. After that, cool the gelatin-milk mass to room temperature, add to the cream and mix with a mixer at the lowest speed. Then put the soufflé in the refrigerator for 30 minutes. When the mass thickens to the desired consistency, it can be safely applied to the cakes and even decorate the cake with it using a pastry bag or syringe.

Also, many housewives know what to add to the cream to thicken it, you can fix the cream or corn starch. To do this, remove the sour cream from the refrigerator, add cream fixative or starch, beat with a mixer at low speed and put it back in the refrigerator. The cream will definitely turn out thick and tender.

What to do if the custard turned out to be liquid?

And what to do with too liquid custard? First, you need to find out the reason why the custard does not want to be the way you intended. Perhaps the cream was too little heat treated, and if it turned out to be watery, then it just needs to be boiled. It is also possible that there is too much liquid in the custard. What to add to the cream for density in this case? The answer is unequivocal - a little flour. To do this, it is necessary to introduce flour in small portions through a sieve, constantly stirring the cream (without removing it from the heat) so that lumps do not form.

In general, in order not to worry about density, you need to know a good and proven one, which you can read on our website.

Also, too thin custard can save butter. But the cream with the addition of oil will turn out to be more “heavy”. Softened butter must be beaten with a mixer. Whilst whipping, add the cooled custard in a thin stream and immediately put the mass in the refrigerator. In the process of solidifying the cream in the refrigerator, it must be mixed several times to make it homogeneous and tender.

It will also be useful for many novice housewives to know that you can also add a mixture of flour and eggs to the thickening cream. You need to mix 2 tbsp. l. flour and 2 chicken eggs. Bring the liquid custard to a boil, pour off a third of the total amount and mix with the egg-flour mass. Then pour the mixture into the remaining cream and boil for a few more minutes over low heat. You will see how the seemingly hopelessly spoiled kerm thickens right before your eyes. With this cream, you can cook not only delicious cakes, but also a variety of homemade cakes, for example, eclairs.

By the way, we suggest that you familiarize yourself with those who will never let you down.

We hope that after reading our article, you will know for sure what to add to the cream so that it thickens, and you will not spoil your festive mood if there are only a few hours left before the guests arrive, and the cream does not meet your expectations. Always cook with love and don't forget the little culinary secrets that will always save your dish in a difficult situation.

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 a blender to an extremely thick consistency, use immediately. It is better to immediately put the prepared dessert in a cool place or dry it 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, cornstarch can be used in sour cream and custard. 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. Better use a 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 products 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 refrigerator all the time.

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.

This cream can be added to cakes and used in cakes.

Protein Cream Ingredients:

3 eggs of the 1st category (medium eggs), an incomplete glass of fine sugar (faceted glass filled not to the brim, but to the top edge), 100 ml. water, salt, citric acid crystals (to taste).

Appliances and utensils necessary for the preparation of protein cream:

a pan for cooking sugar syrup, a wide metal pan for whipping cream, a mixer, a deep plate with cold water, a large container with cold water (where you can put a pan for whipping protein cream), various spoons, a glass and other improvised means.

Preparation of protein cream:

Combine sugar and water in a separate saucepan and place over medium heat. Wash the eggs thoroughly. This significantly reduces the likelihood of various diseases.

Separate the egg whites and refrigerate to cool. Chilled proteins are whipped much easier and better. Bring sugar syrup to a boil and cook over low heat.

I will dwell in more detail on the preparation of sugar syrup. It must be boiled down before the ball rolling test. Those. take a little syrup with a teaspoon, cool it in a bowl of cold water, then a ball should easily roll out of this syrup. Only the syrup needs to be cooled well so as not to burn yourself. In the process of cooking syrup, try to do this procedure several times to understand the essence of the process. As soon as you see that you need to cook a little more syrup and you get a ball, then start beating the egg whites.

Remove the egg whites from the refrigerator, add a little salt (so that the whites beat better). If you wish, add crystalline citric acid. I do not like protein cream with citric acid, so I do not add it. Whip the egg whites with a mixer until stiff. Those. if you turn off the mixer and remove the spatulas, the resulting peaks should hold their shape. If the peaks are very high, they are allowed to lower their "heads". It's best to have someone help whip the egg whites while you fiddle with the sugar syrup. It is highly undesirable to stop beating proteins.

It's time to test the syrup for a ball rolling test. If it works, the syrup is ready. I flattened the ball. It shouldn't spread.

So, the whites are whipped. The syrup has boiled. We continue to beat the egg whites, and pour the sugar syrup into the future cream in a thin stream. This is the process of brewing protein cream. We don't stop beating for a second. When all the sugar syrup has been introduced, you need to continue to beat the whites until the cream has completely cooled. To cool the protein cream faster, you can put the pan with the cream in a large container with cold water.

Application of protein cream:

Prepared using this technology, it is perfectly stored and retains its shape. It can be used as a filling for various confectionery products, for the external decoration of cakes. Making jewelry from this cream is difficult, but possible. It just doesn't work out the small details.

Protein Cream Safety:

Thanks to the heat treatment with sugar syrup, the protein cream becomes safe to eat. During the boiling and brewing of the cream, the temperature of the sugar syrup reaches 115 degrees Celsius. According to technology, the storage time of such a cream in the refrigerator is 36 hours.

http://vkusno-i-prosto.ru/receipt/belkovyj-krem/

Work on mistakes

After citric acid was mixed into the syrup, it turned brown. Error: the syrup is overcooked. If the color is light yellow, then everything is fine, if it is brown, pour it out, wash the pan under a stream of boiling water.

There are pieces of caramel in the cream or caramel stuck together in a thick layer at the bottom of the bowl. Error: the syrup was poured into the proteins too quickly.

Even after complete cooling, the cream remained liquid. Mistake: the syrup was poorly boiled down. Less often, but it also happens, the whites were beaten badly. When you start whipping, you can’t stop for a minute, proteins that are not fixed with sugar will settle in a few seconds! Therefore, I advise you to use an assistant for the first time.

The taste of the cream is very sweet-very sour. Error: they didn’t report, they shifted citric acid. Next time, correct it, but this one will be eaten anyway, they won’t go anywhere!

The cream began to "bubble" in less than 2 hours - the eggs were too large (respectively, the protein mass) or the syrup was not properly boiled.

Proteins do not whip well. Error: eggs are old or warm. or a particle of the yolk has got in. Separate the yolks carefully, then put the bowl in the refrigerator - let it cool with the bowl!
There is still snow outside now. you can cool the bowl in the snow, then you won’t choke on water and you can pour in the syrup yourself.

Protein cream for cake (custard) - photo recipe

Cream products:

• Egg white from 4 eggs
• Sugar 1 tbsp.
• Water 0.5 cup
• Salt - a pinch

This cream is suitable for any baking, be it a cake, cookies, buns, muffins, custard and simple cakes, etc. It turns out quite dense, so it will not drain from the sides. And although it is easy to cook at home, skill and compliance with the rules will still be required. I will tell you how to cook protein custard using standard technology without various additives.

Protein cream for cake - photo preparation:

Before starting the preparation of the cream, it is necessary to separate the whites from the yolks and put them together with a bowl in the refrigerator. Because cold egg whites whip more easily.

1. Pour water into a clean, dry saucepan and add sugar to it. Put it on fire and cook until you get a thick syrup.

2. On average, sugar syrup should be boiled for 30-45 minutes. after boiling.

3. While the syrup is being cooked, you need to get the proteins from the refrigerator, add a pinch of salt to them and beat until thick foam.

4. You need to beat them for about 30 minutes. Just during this time, sugar syrup will cook.

3. After 30 minutes of cooking, without stopping whipping the whites, check the syrup for readiness. To do this, pour cold water into a bowl and add a drop of your syrup to it.

4. If after you drained the water in your hands it turned out to roll such a soft ball, then the protein cream syrup is ready. This test is called a soft ball test.

5. Now the most crucial moment. It is necessary to combine the syrup with whipped proteins. To do this, it is necessary to pour the syrup in a THIN stream into the protein mass, while continuing to beat with a mixer. If the mixer is not stationary, then it is best to call someone for help. Well, or most somehow manage.

6. Then continue to beat everything together until completely cooled. You will notice how the mass begins to thicken and will keep its shape. After that, the protein, custard for the cake will be ready. (In the process of cooking, “sweet” memories surfaced about how, as a child, I often licked such a cream from a spoon, syringe and cup when my mother cooked it.)

6. Ready-made protein cream can be safely decorated or any other confectionery.

And here for a snack is a video on how to make cream cake roses. I don’t know what kind of cream is used in this video, but I think protein will do. The main thing is to beat it longer to make it thicker.

Custard protein cream.

1 ½ cup sugar

1/3 cup water

1 tbsp vinegar

4 egg whites

1/2 tsp citric acid

Glass = 225ml

Whip the egg whites into a thick foam.

At the same time, we set the syrup to boil.

When the syrup boils, cook it over low heat for 7-9 minutes until a thin thread.

Then pour the boiling syrup in a thin stream into the whipping proteins. Add half a teaspoon of citric acid. Whisk for a couple more minutes.

The cream is ready, you can only add food coloring, a couple of drops to cheer you up! Happy tea!

I’ve tried Dina again and again, it doesn’t work girl_hysterits:
look how it looks after adding the syrup, I’ve already done it 4 times and everything is the same, the taste is wonderful, but the mass is not airy, pulling, I don’t know how and why my squirrels don’t whip into strong peaks, can you show me how they look how many minutes do you need to beat the whites, I take cold eggs from the refrigerator, separate the whites from the yolks and beat, believe me, my mixer heats up as much as my hand is hot, but there are no peaks ((((.
Natasha, I separate the squirrels from the yolks and set the squirrels to beat. And immediately I put the syrup to boil. When the syrup is cooked, then in a thin stream I pour the syrup into the whipping proteins and when I pour the syrup, I beat it for another 5 minutes, well, sometimes less. Then I add lemon. When I add a lemon, the cream becomes thicker and I beat it for a couple of minutes. I don't have any photos yet. But I will make baskets on Wednesday and try to take a picture.

and how to check the syrup (this thin thread)??????????????

And I steal the syrup right away on a high heat until it boils, and when it boils, I make a small fire, but so that the syrup boils and cook for about 8 more minutes. And it's easy to check for a thin thread. This is when you take syrup in a spoon and pour it back into the saucepan and the last droplets stretch like thin threads. I don't know if I explained clearly.

Every housewife can make a lush protein cream.

Gentle and airy protein cream is loved by both adults and children. Products stuffed with such a snow-white mass can decorate any festive table or make an ordinary dinner bright and unforgettable.

Any novice cook or ordinary housewife will be able to prepare a protein cream. It is great for decorating the surfaces of cakes or pastries. They can fill tubes, but it is not suitable as a layer.

How to make protein lemon cream, recipe with photo

The most important thing in such a cream is well-whipped egg whites.

Tip: To whip the whites into a thick foam, you must carefully separate them from the yolks. Chicken egg yolk is very fatty, and if even a drop of it gets into the whites, then they will not be beaten.

Tip: You always want to whip egg whites quickly. To do this, before starting the process, put them in the freezer for a few minutes. When the surface of the mass is covered with ice, remove it from the freezer and start whisking quickly.

How to make protein lemon cream so that it turns out airy and tasty? Here is the recipe with photos:

Ingredients:

• Lemon juice - a few drops or citric acid - 5 grams
• Sugar - 150 grams
• Water - 10 ml
• Egg - 3 pieces

Cooking:

1. Carefully separate the proteins from the yolks so that not a drop of the yolks gets to the proteins. Put them in the freezer for 15 minutes

2. Make syrup from sugar and water. It should thicken well

3. Remove frozen proteins from the freezer, add lemon juice or citric acid to them

4. Start whipping the whites, adding a drop of syrup

5. Beat until the mass increases three times

6. As soon as the last drop of sugar syrup has got to the whipped proteins, turn off the mixer

The cream will turn out lush, tasty and thick. They can fill straws or decorate cakes.

Recipe for protein cream according to GOST

Roses from protein cream according to GOST

GOST is an accepted state standard, so cooking according to the norms is considered the most correct and optimal.

The recipe for the preparation of protein cream according to GOST:

Ingredients:

• Egg whites - 3 pieces
• Sugar - 140 grams
• Water - 50 grams
• Lemon juice - a few drops
• Vanilla sugar - 1 sachet

Cooking:

1. Boil the sugar syrup. Fully cooked syrup on fire bubbles in large circles

2. Add a bag of vanilla sugar to the proteins. Start whipping the chilled egg whites, pouring the hot syrup in a thin stream

3. When the mass increases by 3 times, and the syrup is over, stop whipping - the cream is ready

Easy Protein Cream Recipe

The basis of all varieties of protein cream is a classic recipe. It is simple, and you can make it quickly by whipping with an ordinary whisk.

A simple recipe for protein cream is that even non-chilled proteins can be whipped. It is enough to put the dishes with them on ice, and the proteins will whip up as quickly as after the refrigerator.

Important: If there is no time to boil the syrup, you can take powdered sugar and add it to the proteins in small portions.

Tip: Store such a cream will not work, it will quickly lose splendor. Therefore, use it immediately after preparation.

Sour cream protein cream, recipe with photo

Such a cream is more saturated, with a creamy taste. Sour cream protein cream is used to fill tubes, decorate pastries and cakes. It can also be used as a layer.

A recipe with a photo will help you prepare a delicious and snow-white mass.

Ingredients:

• Egg whites - 4 pieces
• Sugar - 0.5 cups
• Water - 10 ml
• Cream or sour cream - 150 grams

Cooking:

1. Boil the syrup

2. Start whipping the chilled proteins, adding syrup drop by drop

3. Continue whisking, adding small portions of cream

Important: You can add fruits to this cream. They will make it more dense and tasty.

Chocolate Protein Cream Recipe

In addition to fruits, cocoa can be added to the protein cream. This technique will add beauty and unique taste to products.

Tip: Make a chocolate protein cream and combine it to decorate a cake or brownie.

The recipe for such a cream is simple - beat the proteins with syrup, as described above, and at the end add a tablespoon of cocoa.

Tip: To avoid lumps in cocoa, mix it with a small amount of powdered sugar or granulated sugar before adding it to the mass.

Preparation of protein custard

Many housewives believe that protein custard is whipped proteins with the addition of hot sugar syrup. But there is another cream recipe with the same name:

1. Preparation of protein custard begins with cooking custard from milk, sugar, one egg and a tablespoon of flour. When the cream is ready, leave it on the stove to cool. Then beat it with a mixer with 50 grams of butter

2. Now beat the proteins with sugar, as usual, adding citric acid and vanillin

3. Combine whipped egg whites and custard. Beat again to get a lush homogeneous mass - the cream is ready.

Important: You can lubricate cakes with this cream and fill baskets and wafer rolls.

Cooking oil protein cream, recipe

Butter creams go well with biscuit cakes. Prepare buttery protein cream to surprise your guests with the unique taste of homemade cakes.

Ingredients:

• Egg whites - 2 pieces
• Butter - 100 grams
• Sugar - 150 grams
• Liqueur - 2 tablespoons

Cooking:

1. Melt the butter, cool and beat with a mixer until a thick consistency

2. Beat the chilled proteins with sugar until the volume is increased by 3 times

3. Continue whisking, adding butter in small portions

4. At the last stage, pour in the liquor, beat for another minute and turn off the mixer - the cream is ready

Important: This cream is used to prepare various desserts.

How to make liquid protein cream?

Often, for some types of pastries, a liquid sweet mass may be needed, for example, to decorate Easter. How to make liquid protein cream?

Tip: To make the protein cream turn into a fluid mass, add a few drops of plain water to it.

Even culinary experts warn housewives that they need to be responsible for the process of whipping proteins - they need to be frozen and the dishes wiped dry. If water gets into the mass, the cream will be liquid.

Protein cream with gelatin for cake decoration, recipe

From such a cream, you can make a soufflé for "Bird's Milk" sweets. Protein cream with gelatin is great for decorating a cake.

Ingredients:

• Egg whites - 5 pieces
• Gelatin - 2 tablespoons
• Citric acid - 0.5 tablespoon
• Water - 5 tablespoons
• Sugar - 1-1.5 cups

Cooking:

1. Fill the gelatin floor with a glass of boiling water and leave to swell. If lumps are visible after it cools, heat the mass on gas and leave to cool

2. Beat the chilled proteins with sugar and citric acid

3. When the protein mass increases by 3 times, start pouring gelatin in a thin stream, continuing to beat

4. Gelatin is over - the cream is ready!

Important: Under such a cream, whole berries or fruit slices will look great on cakes.

Every woman can make such a cream, even if she does not like and does not know how to cook. Many housewives ask: how to cook a delicious protein cream? Our advice and feedback from other women will help you make the most delicious protein cream.

Tip: To check the readiness of the syrup, take a little sweet mass with a spoon and pour it onto a plate. If it solidifies and does not spread, then the syrup is ready.

Tip: Pour only hot syrup into the mass. If it cools down, then the cream may not work.

Previously, only the best cooks could make such a cream. Currently, his recipes are available to all women. Create miracles in the kitchen and surprise your household and guests!

Video: video recipe: protein cream for cake