Sugar-protein cream for decorating cakes. How to make protein cream cake

Homemade confectionery compares favorably with their store-bought counterparts in taste. Every hostess has her own signature recipe. But many will agree that the protein cream for decorating the cake in all respects is best suited for cooking at home.
So, how to make protein cream for decorating a cake at home.

A simple recipe for protein cream for decorating cakes

To make a cream for decorating a product from proteins, you will need:

• protein - 3 pcs.;
• sugar - 120 g;
• 0.5 teaspoon lemon juice;
• salt.

Lemon juice is needed to clean sugary taste, salt - facilitate the whipping process.

The eggs must be chilled before cooking. Additionally, you can cool the container for whipping.

Dishes must be clean and dry. Use glass or metal wide bowls. Aluminum, enameled containers are not suitable.

1. Protein cream for decorating cakes is also prepared in a water bath. Before this, the proteins are beaten a little, and then continue beating in a water bath at the lowest heat.
2. After a lush foam is formed, set the dishes aside from the fire, continue to work until the mixture has completely cooled. An indicator of quality is the formation of a thick stable mass.
3. Without stopping work, gradually add sugar. It is necessary to ensure that the sugar dissolves completely, otherwise the cream will not be elastic enough. This will affect taste qualities, and appearance products.
4. At the end, add a few drops of lemon juice, dyes, aromatics.
   This is the easiest recipe. protein cream which is used at home.

Protein-oil cream for cake decoration

Butter-protein cream is ideal for decorating a cake. It goes well with biscuits.

Required:

• protein - 3 pcs.;
• powdered sugar - 150 g;
• butter - 150 g;
• lemon juice, vanilla sugar

To do it right protein-oil cream for decoration, oil should be room temperature. You need to get it out of the refrigerator in advance; you cannot melt it on fire.

1. Proteins are whipped as usual, at a low mixer speed. After the mass begins to bubble, powdered sugar and vanilla sugar are added to it. The mixer speed is increased.
2. After the formation of a thick mass, oil is gradually added to the mixture. The process continues until a fluffy homogeneous mixture is obtained. As an additive, you can use chocolate, cocoa, fruit puree.

Protein cream with gelatin for cake decoration

Protein cream with gelatin is great for decorating a confectionery. You can also make a cake soufflé out of it.

The following products are needed:

• squirrels - 5 pcs.;
• gelatin - 2 tbsp. l.;
• water - 1 glass;
• sugar - 1.5 cups;
• lemon juice or citric acid.

1. Gelatin is poured hot water, leave to swell. If, after cooling, lumps are visible, the mixture must be heated until they are completely dissolved, left to cool again. Gelatin should not boil!
2. Sugar is added to proteins lemon juice, get to work. After increasing the volume by 3 times, gradually add gelatin.
   The process ends once all the gelatin has been introduced.

This protein cream cake decorating recipe can also be used when making candy or dessert.

Protein-custard for cake decoration

It is used for lubricating cakes, filling baskets, tubules.

You will need:

• protein - 3;
• sugar - 6 tbsp. spoons;
• water - 50.0;
• vanilla powder - 0.5 tsp. spoons.

1. Divide sugar into 2 parts. One to use for cooking sugar syrup.
2. Place sugar in a saucepan, add water, keep on fire until it forms big bubbles. To prevent lumps from forming, the syrup must be stirred periodically during the cooking process. If, when removing the spoon, it stretches in the form of a thread, this indicates readiness.
3. Proteins are pre-cooled. Shortly before the syrup is ready, start beating them until completely thickened and increase in mass by 5 times.
4. Pour in the rest of the sugar, vanillin, continue beating. Make sure the sugar dissolves completely.
5. Then, without interrupting the process, pour in the sugar syrup. The process is continued until complete cooling.
6. To reduce the time, you can place the container with the mass in cold water.

Your protein cake decorating cream is ready.

How to decorate a cake with protein cream?

To festively and elegantly decorate the cake with protein cream at home, you will need:

• dyes different colors;
• confectionery spatula;
• pastry bag;
• nozzles

1. After impregnating the cakes, proceed to their lubrication. Use a pastry spatula. You need to grease the cakes both on the sides and on top.
2. The remaining mass is divided into several parts, a dye of different colors is added to each. Fill a pastry bag with it, use nozzles to make decorations in the form of flowers, figures, patterns.
3. As dyes, you can use beet juice or medical brilliant green.
4. Additionally, you can decorate the product with shavings and grated chocolate.

Surprise and delight loved ones with your skill.

Any cake will look unfinished if not decorated. Decorating a cake with protein cream is minimal in terms of time and products. Properly prepared, protein-based cream holds its shape perfectly, can be dyed with food coloring, allows you to create various flowers, patterns, using a special bag or syringe. congratulatory inscriptions and so on.

Protein cream for cake decoration can be different types. The simplest is prepared from proteins and powdered sugar, gelatin, flavors, cocoa powder can also be added to it. In addition, the cream can be brewed (custard protein cream has a denser consistency). So, let's master the steps for preparing the right protein cream for decorating cakes.

From egg whites you can prepare several types of cream, which vary depending on certain components in the composition. You can decorate your product with one of the following compositions:

• basic raw is made on the basis of egg whites and sugar (powdered sugar);
• protein-oil with the addition butter;
• protein cream with gelatin;
• also cream on egg whites can be custard (whipped in a water bath).

Protein-oil cream for decoration is also used in the creation of Swiss and Italian meringue, is the basis for the muslin cream.

The easiest to prepare and decorate is the basic protein cream, which does not boil down and remains raw. In fact, this is the basis for meringue, used in fresh(does not bake in the oven). However, such a mass can be unstable. Therefore, to make the mixture more dense and strong, gelatin is added to it.

Butter cream is also slightly different in structure - it is glossy, more dense and oily, and also holds its shape well when working with a pastry bag. In principle, making a protein cream for decoration is not difficult, no matter what products are used.

Basic protein cream

The traditional cooking method, which can decorate any cakes and desserts quickly and in an original way, is the main protein-based raw. Recipe for protein cream for cake decoration:

1. Take proteins and powdered sugar, based on the proportion of 1 protein / 2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs, you will get about 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, a pinch of citric acid or salt can be added to the cream. Salt is used to make lush mass from the protein in the process of whipping, citric acid removes the excessive cloying of the mixture.
2. So, we take out the chilled egg, carefully separate the proteins into a clean and fat-free container. We make sure that not a single drop of the yolk gets inside.
3. Proteins are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing to maximum. The whole whipping process should take about 15 minutes. As a result, you should get a fluffy foam, about 3 times more in volume than the original mass of the protein.
4. Readiness is checked by consistency. Stable peaks are protrusions on the surface of the protein foam that do not fall off or spread.
5. Sugar or powdered sugar is gradually added to the already prepared whipped foam. It is best to pour it directly onto the beaters of the mixer so that it does not grab into lumps. At the very end, enter citric acid- a pinch of acid is diluted with a couple of drops of water and introduced into the mixture.
6. Any flavors and colors, such as vanillin, cocoa powder, food colorings, are introduced at the very end into the finished foam.

You need to use such a cream for decorating a cake at home immediately, until it has lost its airiness, and then put it in the refrigerator. Remember that with protein cream you can’t make small details. Best of all, large flowers, leaves, zigzags, sides for a cake are obtained from it. Also, with a cream at home, you can level the cake under mastic or icing.

Custard

Protein custard for decorating a cake does not differ in composition, but differs significantly in cooking technology. Both main components are mixed directly on steam bath, during which the protein is partially folded, the mixture is thicker and as embossed as possible.

Protein Custard Recipe:

1. Separate the proteins from the chilled 3 eggs, pour into a clean dish, previously wiped dry.
2. Boil the syrup separately. For it, you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour sugar into a saucepan with a thick bottom, pour water, stirring, bring to a boil. After boiling, reduce the heat to a minimum, boil for a few more minutes so that the mixture thickens slightly. We take a test on a soft ball - drop a large drop of syrup into a cup of chilled water, remove the resulting lump, if you can roll a ball with your fingers, the syrup is ready.
3. IN hot syrup add acid (you can also lemon juice), stir to dissolve it.
4. Now organize on the stove water bath, in a smaller saucepan without water, start whipping the whites when the water in the lower container boils. It is necessary to start the whipping process in parallel with the preparation of the syrup.
5. When protein blend becomes lush and stable peaks appear on it, pour hot, almost boiling sugar syrup onto the whisks in a thin stream. This must be done very carefully so that the sugar does not take lumps.
6. Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be immediately cooled, without ceasing to beat. To do this, you can put it in a pan with cold water. Whisk the mixture until completely cooled, about 15 minutes. continuous work mixer.
7. Ready custard protein cream when turning the bowl should not spread or fall out. You need to use it to decorate the cake immediately, most often they use it for this. cream injector or a bag, there are many workshops on this topic.

It is necessary to apply such a composition on a completely dry coating. For example, on soft glaze, other creams or overly soaked biscuit cakes, the cream may leak. This capricious mixture is not afraid butter cream, mastics, as well as dry cakes from any dough. The cream can also be colored using gel or other food coloring.

Oil

Cream roses and leaves, popular in cake decorating in Soviet times and today, they are made just from an oil-protein cream. It keeps its shape perfectly even at room temperature, cooked, it does not spread and it turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates staining well, and thanks to its good relief, it can be used to create various decorations.

The proportions are as follows: for one large protein chicken egg you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (high-quality, not margarine or spread). To cover the surface of a medium-sized cake and create small decorations, a volume of cream made from 3 proteins will be enough.

Before making a protein cream using this technology, it is necessary to cool the eggs, and remove the oil from the refrigerator and hold at room temperature:

1. Mix the whites with sugar with a whisk, do not beat until stable peaks, put in a water bath. The water in the lower container should barely boil, the bowl should not touch the water. Stir the mixture constantly so that the egg whites do not curdle.
2. When the sugar crystals dissolve, remove the saucepan from the water bath, add vanilla and start beating with a mixer at medium, and then at maximum speed.
3. IN this case sharp hard peaks will not work, the mixture comes out soft and tender, with a smooth relief. When the mixture is slightly warm, add soft butter cut into cubes. Continue whisking until the ingredients are combined.
4. At the very end, you can add the food coloring you need, and then beat the cream for about 2 more minutes.

Before making the protein cream according to this recipe, you can practice on the raw protein base cream. A dessert or cake decorated with it must be immediately removed in the refrigerator so that the oil in the composition does not flow.

On gelatin

Cream with gelatin is guaranteed to harden, so it is used by novice housewives, it is also suitable for creating complex decor, for example, small leaves or flowers. It is also suitable for greasing the sides of the cake and the top, it can be used to decorate cupcakes, muffins, desserts. For it you will need:

• 5 large proteins;
• 1.5 cups of powdered sugar;
• 2 tablespoons of instant gelatin;
• 10 tablespoons of plain water;
• 5 grams of citric acid.

The preparation is quite simple:

1. Pour gelatin into a small container and fill with cold water. clean water. Leave it for about 15 minutes for the mixture to swell. Then warm up gelatin mass in a water bath or on the slowest fire, but do not bring to a boil. Melt all the gelatin crystals, then set aside to cool.
2. In a clean bowl, beat the whites until fluffy foam, at the very end add citric acid and sugar.
3. After that, pour in the chilled gelatin in a thin stream, beat for about 5 more minutes until the components are combined.

At first, the cream will be quite soft and liquid, but after decorating and cooling the cake in the refrigerator, it will harden and become more dense due to gelatin. If the mass seems watery to you, you can put it in the refrigerator for a few minutes so that the gelatin begins to solidify. In this case, it is important not to miss the moment when the cream is still soft, and you can decorate the dessert with it.

And now we decorate the cake with protein cream - we transfer it to a pastry syringe or a bag with a relief nozzle, use part of the cream to grout the side surface, and squeeze out a beautiful side and other decorative elements from the bag as desired, for example, flowers and leaves. Decorating cakes at home will no longer be a problem for you.

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

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

Ingredients:

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

Cooking process:

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

Protein-oil cream

A rich protein-oil cream turns out to be very dense, thick. Excellent for filling custards, sandwiching biscuit cakes, as well as decorations of any confectionery.

Ingredients:

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

Cooking process:

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

Protein cream with gelatin

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

Ingredients:

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

Cooking process:

1. First, fill the gelatin with water and leave for 20 minutes so that it swells properly.
2. Then place a saucepan with swollen gelatin on steam bath and simmer without bringing to a boil.
3. Let it cool down completely.
4. Beat the whites with a pinch of citric acid until "peaks" appear - the mounds made with a spoon will not fall or settle.
5. Add sugar, beat.
6. Pour the dissolved gelatin along the wall and mix with a mixer for a few more minutes.
7. In order for the cream to become durable, after layering or decorating the cake, it is necessary to remove the product in the cold for at least 3-4 hours.

Protein cream for biscuit cake

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

Ingredients:

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

Cooking process:

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

Video gallery

The recipe for protein cream for decorating cakes and other homemade desserts should be known to every housewife. Indeed, with the help of such an egg mass, you can beautifully decorate any delicacy without making much effort and without using a lot of ingredients.

In this article, we will present you with several options for how you can do it yourself for

The easiest and fastest way to make protein cream for cake

The presented protein cream recipe for includes a small set of ingredients. That is why it is so popular among housewives.

So, to cook for yourself homemade dessert, we need:

• pre-chilled egg white - 3 pcs.;
• fine salt - a pinch;
• sugar - about 200 g;
• drinking water - 1/3 cup;
• lemon acid or lemon juice - use at discretion.

Making syrup from sugar and water

The recipe for protein cream for decorating cakes can include completely different components. We decided to make this sweet using syrup. To prepare it, you need to add granulated sugar into an iron bowl and then add some water to it. After that, the ingredients must be placed on low heat and cook for about six minutes. Wherein sweet product should melt, and the syrup should become transparent. If you overexpose sugar with water on fire for longer than the allotted time, then subsequently the cream may acquire an unpleasant brownish tint, and also have a burnt taste.

Whisk the egg whites

The protein recipe calls for chilled eggs. After all, this is the only way you can get a stable and lush foam without putting in this special efforts. By the way, before the whipping process, be sure to add a pinch of salt, as well as citric acid or juice to the proteins.

Whip the ingredients at the maximum speed of the mixer.

Putting Components Together

After the whites are whipped, they should be poured into them in a thin stream. sweet syrup. In this case, the ingredients must be continuously whipped with a mixer. It is recommended to carry out this procedure until it cools completely. If you leave it warm, the proteins can quickly settle, which will spoil the whole appearance of the homemade cake.

How to apply for dessert?

Now you know how protein custard is prepared for decorating cakes. Recipe sweet mass must be kept in cookbook. If you want to make the dessert bright or colorful, then while mixing the components, you can add some kind of dye to them.

Apply protein cream to the cake with a brush. After that, the formed dessert should be placed in the refrigerator. After a few hours homemade treat you can safely serve guests with tea.

A step-by-step recipe for protein cream for decorating cakes (photo)

If you do not want to separately boil the syrup and beat egg whites, then we suggest applying the recipe described below. Thanks to him, you can do very long-lasting cream, which is well suited for decorating any homemade dessert.

So, we need:

• egg whites, pre-chilled (from four eggs);
• sugar sand - a glass;
• vanillin - a small bag;
• citric acid - ¼ small spoon.

Protein processing

Before making another custard from egg whites, they should be carefully processed. Carefully separating the product from the yolks, it must be placed in the refrigerator for exactly 20 minutes. Next, you need to add a pinch of salt, citric acid and vanillin to the proteins, then you need to beat everything thoroughly using a mixer for this. In the process of mixing, sugar should be added to the ingredients. As a result, you should get a rather lush, but unstable foam.

Heat treatment of cream

After whipping the proteins with sugar, they must be immediately put in a water bath. After the water in a large container boils, the contents of the bowl should be mixed again with a mixer. It is recommended to carry out the described actions for ¼ hour. In this case, it is necessary to achieve the maximum lush and stable mass. If desired, you can add any dye to it.

homemade dessert decoration

The protein cream for decorating cakes, the recipe of which we reviewed above, must cool completely after it has been subjected to heat treatment. At the same time, it should be continuously mixed with a mixer. Next, the entire surface of the dessert should be beautifully covered with an air mass, using a brush or a culinary syringe for this. After that home cake It is recommended to keep in the refrigerator for a couple of hours.

Making an unusual protein cream

How is protein cream for decorating cakes prepared? We will consider its recipe right now. For it we need:

• white sugar - 1.5 cups;
• large eggs - 3 pcs.;
• low-fat milk - ½ l;
• white flour - 3 large spoons(you can 4, at your discretion);
• vanillin - optional.

Cooking process

Before preparing a cream for decorating cakes, you should separate the proteins from the yolks, and then combine the first component with sugar (0.5 cups) and beat with a mixer. In this case, you should get a persistent foam. Next, you need to pour the milk into a bowl, add ½ cup of sugar to it and quickly bring the mixture to a boil. At this time, you need to mix the remaining sweet bulk product along with yolks and flour. They should be added to milk as soon as it boils. In this case, all ingredients must be thoroughly mixed until a homogeneous viscous mass is obtained.

Before the milk mixture with yolks begins to boil, it must be removed from the stove, and then slowly introduced into the lush protein mass. At this time, it should be whipped vigorously until the cream cools. At the very end, it is recommended to add a pinch of vanillin to the dishes.

Ready protein should be used for its intended purpose immediately after its preparation. In the future, it is recommended to keep the dessert in the refrigerator for an hour.

Secrets of making protein cream

Not all housewives manage to cook protein cream. To save yourself from banal mistakes, we recommend remembering a few secrets:

Protein Cake Cream is easy to make, doesn't run, and has a gorgeous glossy finish. It only takes a few inexpensive ingredients. Whipping bowls must be pre-cooled in the freezer.

Basic protein cream

Protein cream for decorating the cake holds its shape well and is used to form flowers, rims, inscriptions, as well as coating the top cake and sides of the confectionery. Also perfect as a filling, without flowing from the inside. This effect is achieved due to the presence a large number sugar acting as a preservative.

The proportion is simple - 1 medium-sized egg (it is better to take 1 category) goes to 50 g of sugar or powder. You will also need 3 g of citric acid. The initial volume should increase three times.

Cooking process:

1. The steam bath is installed.
2. Proteins are separated from the yolks and beaten with a mixer at medium speed for about 1 minute.
3. Put the pan with the mixture on a steam bath and continue to beat for 10-15 minutes (until a fluffy foam forms).
4. After removing, without stopping whipping with a mixer, sugar, citric acid are added to the protein mass.
5. We work with a mixer until the cream is completely cooled.

It is necessary to decorate the cake with protein cream immediately, otherwise it will lose its splendor. However, keep in mind that small decor cannot be made from it. You can add color if you like.

Custard

How to make protein cream for baking at home, if you need not only to decorate pastry but also use it as a filling? Helps simple and quick recipe custard mass.

Required Ingredients:

• 3 eggs;
• 150 g of sugar;
• 50 g of water;
• 5 g of lemon acid.

This is quite enough to get 225 g of air mass from proteins at the exit to decorate the cake.

Cooking process

1. Sugar is poured with clean water and boiled over low heat, stirring constantly. The "viscosity" of the syrup indicates its readiness. Be careful! If you overexpose the syrup on fire, ready cream it will turn out with hard caramel splashes. And if, on the contrary, you remove it ahead of time, the cream will not keep its shape.
2. To whip the protein mass, use a mixer to be in time before preparing the syrup. Confectioners recommend keeping the separated proteins in the refrigerator before starting the process.
3. With the appearance of strong peaks, they begin to add syrup to the whipped mixture. We work until the cream has completely cooled. To speed up the cooling - put the bowl with the mass in a container of cold water.

This technology allows you to destroy the microbes that contain raw egg product. But rinsing the eggs before breaking them will also not be superfluous.

On gelatin

There is another variation of cooking - on gelatin. This is a particularly good choice if you intend to decorate biscuit cake protein cream. For this you will need:

• 50 g of gelatin;
• 5 eggs;
• 200 ml of water;
• 40 g of sugar;
• 12 g citric acid.

Cooking process

1. Proteins are separated and put in the refrigerator.
2. The gelatin is left in cold water for a couple of hours, then put on fire (keep until it dissolves). Never bring it to a boil!
3. Beat the whites, add diluted citric acid and the indicated rate of sugar.
4. After obtaining a strong foam, gelatin is added in a thin stream, continuing to work with a mixer.

Oil

The recipe for a protein cream for decorating a cake, which holds its shape well and allows you to sculpt various shapes, includes the following ingredients:

• 3 large eggs;
• 150 g of powdered sugar;
• 150 g butter;
• lemon juice or acid.

Vanillin lovers also add it.

Cooking process

1. Butter is cut into small pieces and let it heat up to 20-25 ° C (convenient for modeling).
2. Egg whites (raw) are driven into the pan, powder is added, mixed with a whisk.
3. Then they make a steam bath, on which they put a pan with proteins and sugar. The mass is constantly stirred, warming up to 60 ° C.
4. After 30 seconds, start beating the mixture at medium speed of the mixer. After obtaining the meringue (thick dense white consistency), oil pieces are introduced into it and beaten at a slow speed.

The main secret is that the temperature of the oil and the mixture coincide, otherwise lumps may form or too liquid mass will come out.

Protein-oil cream in a closed container can be stored in the refrigerator for 5 days! If necessary, let the mass warm up to room temperature, then beat with a mixer.

Observing the technology, you can get a masterpiece of culinary creativity. Adding gel food coloring - decorate in bright colors. What secrets do you use when cooking? Share ideas and photos in the comments.