Decorate the cake with protein cream at home. Protein cream for cake at home step by step recipe with photo

Protein cream is one of the main confectionery creams, which, as the name implies, is prepared on the basis of egg whites and sugar. Most of us have known its taste since childhood, because it was the protein cream that was traditionally filled with the famous cakes-baskets.

The main recipe involves the use of fresh proteins chicken eggs and sugar, which are beaten until a fluffy thick mass is formed. In addition to the main one, there are other ways to prepare the cream - in a water bath, with the addition of cream, butter and other ingredients. use protein cream for filling cakes, eclairs and other desserts. In addition, it can be used to decorate cakes and as an independent dessert.

This cream is otherwise called "raw". The fact is that the ingredients do not undergo any heat treatment, but are used raw. Therefore, it is extremely important to choose the freshest and cleanest eggs.

Ingredients

• egg whites- 3 pcs.;
• powdered sugar - 130 g;
• a few drops of lemon juice.

How to cook

1. Place the cooled proteins in a bowl and beat them with a mixer, first at low speed, then gradually increase it.
2. When the proteins form stable peaks, without stopping beating, add the sifted powdered sugar.
3. Together with the last portion of the powder, add a few drops of lemon juice and beat until the powder is completely dissolved. Cream is ready!

Protein cream in a water bath

This type of cream is safer than the previous one, since the proteins here are amenable to heat treatment. Therefore, if not perfectly clean and fresh eggs, then it is better to opt for this recipe.

Ingredients:

• proteins of large chicken eggs - 4 pcs.;
• sugar - 1 cup (about 200 g);
• vanilla sugar - 1 sachet;
• citric acid - a large pinch.

Cooking:

1. Prepare water bath- Pour a little water into the pan and set it on medium fire to boil.
2. Place all the ingredients in a clean and dry bowl and beat them with a mixer for 1.5-2 minutes until the mass becomes homogeneous.
3. Transfer the bowl to the water bath and continue beating at low speed.
4. When the mass becomes sufficiently fluffy, turn the mixer to a higher speed and continue beating for another 5-6 minutes.
5. Then remove the cream from the water bath and beat for another 2-3 minutes.
6. When the peaks on the surface are very stable, the cream is ready. It can be used for cake and pastries, it keeps its shape perfectly, you can use culinary attachments do beautiful jewelry on the cake.

Protein cream for eclairs

Eclair is a dessert French descent, which is a baked choux pastry hollow inside. Traditionally they are filled with cream. Most often used custard or chocolate cream, but protein can also be used. Then the dessert will become lighter and more airy.

Ingredients:

• egg whites - 3 pcs.;
• sugar - 1 cup;
• drinking water - 100 ml;
• a pinch of salt;
• a few drops of lemon juice.

Cooking:

1. Mix water with sugar and put on high heat.
2. Continuously stirring the syrup, boil it for 10-15 minutes. Readiness can be checked by dropping the syrup into cold water. If you can roll a ball out of it, then the syrup is ready.
3. Combine the whites with salt and lemon juice, beat them until stable peaks form.
4. Without ceasing to beat, pour boiling syrup into the cream.
5. Beat the cream until it cools completely, and then fill the eclairs with it.

Cream of proteins and cream

This version of the cream will have a gentle creamy taste and it's easy to prepare. It is important to consider that here, as in the main recipe, raw proteins are used. Therefore, it is necessary to give Special attention egg quality.

Ingredients:

• fresh squirrels - 4 pcs.;
• sugar - one and a half glasses;
• heavy cream (at least 25%) - 1 cup.

Cooking:

1. Mix egg whites with sugar and beat until fluffy.
2. Whisking constantly, pour in the cream in a thin stream.
3. The result is a smooth glossy mass - this is protein cream. It is perfect for decorating desserts.

Protein-oil cream

Delicate and delicious, reminiscent of ice cream, the cream is mainly used to decorate various desserts. Let's figure out how to make a protein cream with butter.

Ingredients:

• squirrels - 3 pcs.;
• powdered sugar - 150 g;
• butter - 150 g;
• lemon juice - a few drops.

Cooking:

1. Prepare the butter - take it out freezer to warm up to room temperature.
2. Place the whites in a clean and dry bowl, then lightly mix them with a whisk (it should also be clean and dry).
3. Add a few drops to the proteins lemon juice and beat everything together at a low mixer speed for 3-4 minutes.
4. Increase the speed a little and gradually add powdered sugar to the proteins, continuing to beat.
5. When stable peaks begin to form on the surface of the protein mass, reduce the speed a little and add the softened butter bit by bit, without ceasing to beat.
6. When all the butter is in the cream, continue to beat for another 1-2 minutes until smooth. Cream for the cake is ready!

Protein cream with jam

The cream according to this recipe is somewhat more difficult to prepare than the usual one, but the result will certainly please. finished product will have not only beautiful colour but also a fruity or berry flavor. You can use jam or jam.

Ingredients:

• squirrels - 3 pcs.;
• gelatin - 1 tsp;
• sugar - 90 g;
• a few tablespoons of any jam (depending on the desired color of the finished cream and taste).

Cooking:

1. Soak gelatin in a small amount water to make it swell.
2. Put this mixture on the most slow fire and stir constantly until the gelatin dissolves.
3. Heat the jam, rub through a sieve and dissolve the sugar in it.
4. Boil the jam over low heat for 5-6 minutes, add to it gelatin mass and mix.
5. Beat egg whites as usual until stiff peaks.
6. In small portions, add to them a mass of jam, without stopping whipping.
7. You will get a colored protein cream with a fruity taste.
8. If you wipe the jam through a large sieve or grind it in a blender, then ready cream will have small inclusions of fruit, as in the photo.

Dyes for protein cream

Quite often on confectionery you can see decorations made of colored protein cream. Fillers for various cakes, tubes and, of course, patterns on the cake can be colored. Making colored protein cream at home is not at all difficult. For this, ready-made dyes or natural ones that you can make yourself are suitable.

To color the cream, the following ingredients are suitable:

• Carrot juice. It will color the finished cream in a bright yellow color.
• You can make from carrots orange dye. To do this, rub it on fine grater and then deep fry butter(the ratio of oil to carrots is 1:1). When the carrots become soft and the oil turns orange, put the mass on cheesecloth and squeeze well. The resulting liquid is the dye.
• Saffron or turmeric will give the cream a rich yellow tint. To do this, the spice powder must be diluted in a small amount of water and insisted for a day. So it will turn out natural dye.
• Beetroot, as you know, intensively colors products in a saturated pink color. To make a natural dye out of it, you need to grate the beets, pour in big amount water (to cover) and boil for 30-40 minutes. Strain the finished broth. He will be the dye.
• Juice, syrup and puree from red berries will give the cream a red color.
• Pomegranate juice and red wine will also turn red.
• Decoction of red cabbage is a blue dye.
• Juice from blueberries or dark grapes will give the cream blue and purple hues.
• Spinach can be cooked green dye. To do this, squeeze it through gauze and use the resulting juice as a coloring agent. Or you can grind the spinach leaves to a puree state - it will also color the cream green.
• Coffee or melted chocolate will color the cream in the appropriate brown shades.
• In addition to the ingredients described above, any jam can be used to give the cream the desired color.

• Proteins will whip better if they are pre-cooled.
• The bowl and whisk must be perfectly clean and dry. It is also advisable to pre-cool them.
• On final stage whipping proteins, you can add a little liquor to them - this will give the finished cream a unique flavor.
• Eggs are best chosen fresh. Proteins from old eggs beat worse.
• In order for the proteins to beat well, a pinch of salt, a few drops of lemon juice or vinegar are added to them.
• Choose a container several times larger than the initial volume of the proteins, as they will increase greatly during the whipping process.
• For whipping, it is better to choose a bowl made of glass or enameled. Definitely not worth using aluminum cookware- because of it, the cream will turn gray.
• Beat egg whites first at low speed and then gradually increase it.
• It is important to ensure that in the process of whipping, the whisk touches the entire protein (along the walls of the bowl and at its bottom).
• The finished cream is stored in the refrigerator for no more than 36 hours.

In the traditional sense, protein cream is a cream made from egg whites and sugar. However, there are many other ways to prepare it: the technology may change - for example, the cream is brewed; other ingredients are added - butter, jam or cream, etc.

Greetings my dear readers! I don’t know about you, but as a child I was very fond of cake baskets, or rather, cream. I always licked the cream, uh sand base with jam thrown into the trash can. Having matured, I could not forget that taste of childhood for a very long time, therefore, I made attempts to make the same cream at home, only now it did not work for me. But it did not work for the simple reason that I simply did not know some of the nuances. In the days of my youth, I did not know that there was such a thing as the Internet in the world, and I did not have a computer either.

But today I can proudly say that I can cook such the most delicious dessert and his taste is exactly the same as when he was a child. And today I will tell you how to cook protein custard at home and then I have prepared for you step by step recipe with photo. I really hope that my article will help you and you will be able to make this cream for your creative masterpieces.

Yes, such a protein cream can be used not only for baskets, it can be used to decorate cakes, make beautiful colors and patterns out of it. All that can stop you is only your disbelief in yourself and your strengths.

How to cook protein custard for decorating a cake at home

Products

• Egg whites - 2 pcs.
• Sugar - 140 gr.
• Water - 50 ml.
• Citric acid - 1\4 tsp
• Vanillin - 1 sachet

A step-by-step recipe for making custard from proteins

I suggest you watch a video of how I cook meringue cake:

And in this video you can see how I cook protein custard for cake baskets:

Before preparing the cream, I would like to talk about some points on which the quality of your cream depends. Firstly, it is desirable that the proteins are chilled, so they whip faster in lush foam.

Secondly, it is very important for the cream to be cooked correctly. sugar syrup. The indicated amount of products is enough for a small cake. If you want to increase the amount of cream, then take the indicated products 2-3 times more, keeping the proportions. If you take a little more water, then the syrup will have to be cooked longer, if you take less sugar, then the protein cream will not keep its shape.

So, first we start preparing sugar syrup. Pour the sugar into a saucepan or small saucepan, pour out the water and place over high heat.

Cook the syrup over high heat until a soft ball forms. You need to check as follows: collect a little syrup in a teaspoon and dip it in cold water. If you can roll a soft ball out of the syrup, then the syrup is ready. If the proportions are correct, then it will take you about 5-7 minutes.

While the syrup is cooking, separate the eggs into whites and yolks. You don't need yolks this recipe so we set them aside. Add a pinch of salt to the proteins and beat with a mixer until a fluffy white mass.

Further, continuing to beat the whites, pour boiling water in a thin stream! Syrup. When the syrup is all poured in, continue to beat for some more time. I beat the whites until I start to feel how the mixer is already starting to work in tension. You will feel it yourself, as whipping the cream will gradually become more and more difficult. In many sources, the authors advise whipping the protein cream until it cools completely, but I just don’t have the patience for this.

At the end, add a little citric acid, beat the cream for a couple more minutes.

That's all, the protein custard is ready, now you can use it as you wish. You can decorate them with cakes or pastries, or you can make a very tasty, airy meringue.

Protein cream is one of the main confectionery creams, which, as the name implies, is prepared on the basis of egg whites and sugar. Most of us have known its taste since childhood, because it was the protein cream that was traditionally filled with the famous cakes-baskets.

The basic recipe involves the use of fresh egg whites and sugar, which are beaten until a fluffy thick mass is formed. In addition to the main one, there are other ways to prepare the cream - in a water bath, with the addition of cream, butter and other ingredients.

Protein cream is used for filling cakes, eclairs and other desserts. In addition, it can be used to decorate cakes and as an independent dessert.

Protein cream - the main recipe step by step

This cream is otherwise called "raw". The fact is that the ingredients do not undergo any heat treatment, but are used raw. Therefore, it is extremely important to choose the freshest and cleanest eggs.

Taste Info Syrup and cream

Ingredients

• egg whites - 3 pcs.;
• powdered sugar - 130 g;
• a few drops of lemon juice.

How to make protein cream at home

Place the cooled proteins in a bowl and beat them with a mixer, first at low speed, then gradually increase it.

When the proteins form stable peaks, without stopping whipping, add the sifted powdered sugar to them in small parts.

Together with the last portion of the powder, add a few drops of lemon juice and beat until the powder is completely dissolved. Cream is ready!

Protein cream in a water bath

This type of cream is safer than the previous one, since the proteins here are amenable to heat treatment. Therefore, if not perfectly clean and fresh eggs are used for cooking, then it is better to opt for this recipe.

Ingredients:

• proteins of large chicken eggs - 4 pcs.;
• sugar - 1 cup (about 200 g);
• vanilla sugar - 1 sachet;
• citric acid - a large pinch.

Cooking:

Prepare a water bath - pour some water into a saucepan and set it on medium heat to boil.

Place all the ingredients in a clean and dry bowl and beat them with a mixer for 1.5-2 minutes until the mass becomes homogeneous.

Transfer the bowl to the water bath and continue beating at low speed.

When the mass becomes sufficiently fluffy, turn the mixer to a higher speed and continue beating for another 5-6 minutes.

Then remove the cream from the water bath and beat for another 2-3 minutes.

When the peaks on the surface are very stable, the cream is ready. It can be used for cakes and pastries, it keeps its shape perfectly, you can use culinary nozzles to make beautiful decorations on the cake.

Protein cream for eclairs

Eclair is a dessert of French origin, which is a pastry made from choux pastry with a hollow inside. Traditionally they are filled with cream. Most often, custard or chocolate cream is used, but protein can also be used. Then the dessert will become lighter and more airy.

Ingredients:

• egg whites - 3 pcs.;
• sugar - 1 cup;
• drinking water - 100 ml;
• a pinch of salt;
• a few drops of lemon juice.

Cooking:

Mix water with sugar and put on high heat.

Continuously stirring the syrup, boil it for 10-15 minutes. Readiness can be checked by dropping the syrup into cold water. If you can roll a ball out of it, then the syrup is ready.

Combine the whites with salt and lemon juice, beat them until stable peaks form.

Without ceasing to beat, pour boiling syrup into the cream.

Beat the cream until it cools completely, and then fill the eclairs with it.

Cream of proteins and cream

This version of the cream will have a delicate creamy taste, and it is easy to prepare it. It is important to consider that here, as in the main recipe, raw proteins are used. Therefore, special attention should be paid to the quality of eggs.

Ingredients:

• fresh squirrels - 4 pcs.;
• sugar - one and a half glasses;
• heavy cream (at least 25%) - 1 cup.

Cooking:

1. Mix egg whites with sugar and beat until fluffy.
2. Whisking constantly, pour in the cream in a thin stream.
3. The result is a smooth glossy mass - this is the protein-butter cream. It is perfect for decorating desserts.

teaser network

Protein-oil cream

Delicate and delicious, reminiscent of ice cream, the cream is mainly used to decorate various desserts. Let's figure out how to make a protein cream with butter.

Ingredients:

• squirrels - 3 pcs.;
• powdered sugar - 150 g;
• butter - 150 g;
• lemon juice - a few drops.

Cooking:

Prepare the butter - take it out of the freezer so that it warms up to room temperature.

Place the whites in a clean and dry bowl, then lightly mix them with a whisk (it should also be clean and dry).

Add a few drops of lemon juice to the proteins and beat everything together at a low mixer speed for 3-4 minutes.

Increase the speed a little and gradually add powdered sugar to the proteins, continuing to beat.

When stable peaks begin to form on the surface of the protein mass, reduce the speed a little and add the softened butter bit by bit, without ceasing to beat.

When all the butter is in the cream, continue to beat for another 1-2 minutes until smooth. Cream for the cake is ready!

Dyes for protein cream

Quite often on confectionery you can see decorations made of colored protein cream. Fillers for various cakes, tubes and, of course, patterns on the cake can be colored. Making colored protein cream at home is not at all difficult. For this, ready-made dyes or natural ones that you can make yourself are suitable.

To color the cream, the following ingredients are suitable:

• Carrot juice. It will color the finished cream in a bright yellow color.
• Orange dye can also be made from carrots. To do this, grate it on a fine grater, and then fry in a large amount of butter (the ratio of butter to carrots is 1: 1). When the carrots become soft and the oil turns orange, put the mass on cheesecloth and squeeze well. The resulting liquid is the dye.
• Saffron or turmeric will give the cream a rich yellow tint. To do this, the spice powder must be diluted in a small amount of water and insisted for a day. This will make a natural dye.
• Beetroot is known to intensely color foods in a rich pink color. To make a natural dye out of it, you need to grate the beets, pour a small amount of water (to cover) and boil for 30-40 minutes. Strain the finished broth. He will be the dye.
• Juice, syrup and puree from red berries will give the cream a red color.
• Pomegranate juice and red wine will also turn red.
• A decoction of red cabbage is a blue dye.
• Juice from blueberries or dark grapes will give the cream blue and purple hues.
• Spinach can be used to make green dye. To do this, squeeze it through cheesecloth and use the resulting juice as a coloring agent. Or you can grind the spinach leaves to a puree state - it will also color the cream green.
• Coffee or melted chocolate will color the cream in the appropriate brown shades.

In addition to the ingredients described above, any jam can be used to give the cream the desired color.

Protein cream with jam

The cream according to this recipe is somewhat more difficult to prepare than the usual one, but the result will certainly please. The finished product will have not only a beautiful color, but also a fruity or berry flavor. You can use jam or jam.

Ingredients:

• squirrels - 3 pcs.;
• gelatin - 1 tsp;
• sugar - 90 g;
• a few tablespoons of any jam (depending on the desired color of the finished cream and taste).

Cooking:

Soak gelatin in a little water to swell.

Put this mixture on the slowest fire and stir it constantly until the gelatin dissolves.

Heat the jam, rub through a sieve and dissolve the sugar in it.

Boil the jam over low heat for 5-6 minutes, add the gelatin mass to it and mix.

Beat egg whites as usual until stiff peaks.

In small portions, add to them a mass of jam, without stopping whipping.

You will get a colored protein cream with a fruity taste.

If you wipe the jam through a large sieve or grind it in a blender, then the finished cream will have small inclusions of fruit, as in the photo.

Adviсe

• Proteins will whip better if they are pre-cooled.
• The bowl and whisk must be perfectly clean and dry. It is also advisable to pre-cool them.
• At the final stage of whipping the proteins, you can add a little liquor to them - this will give the finished cream a unique flavor.
• Eggs are best chosen fresh. Proteins from old eggs beat worse.
• In order for the proteins to beat well, a pinch of salt, a few drops of lemon juice or vinegar are added to them.
• Choose a container several times larger than the initial volume of the proteins, as they will increase greatly during the whipping process.
• For whipping, it is better to choose a bowl made of glass or enameled. Definitely do not use aluminum dishes - because of it, the cream will turn gray.
• Beat egg whites first at low speed and then gradually increase it.
• It is important to ensure that in the process of whipping, the whisk touches the entire protein (along the walls of the bowl and at its bottom).
• The finished cream is stored in the refrigerator for no more than 36 hours.

In the traditional sense, protein cream is a cream made from egg whites and sugar. However, there are many other ways to prepare it: the technology may change - for example, the cream is brewed; other ingredients are added - butter, jam or cream, etc.

Whatever recipe the hostess uses, protein cream is always tasty and even quite healthy. Use it to stuff cakes and tubes, or to decorate desserts. It can also be served as an independent dessert, garnished with fruit. But for smearing the cakes, it is better to choose a different cream, since the protein one will be too airy.

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 persistent and lush foam without putting it in special efforts. By the way, before the whipping process, be sure to add a pinch of salt to the proteins, as well as citric acid or juice.

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 entire appearance 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 boil the syrup and beat the egg whites separately, then we suggest using the recipe described below. Thanks to him, you can do very long-lasting cream, which is well suited to decorate 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. Place the pot with the mixture on 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 clean water and boil over low heat, stirring constantly. The "viscosity" of the syrup indicates its readiness. Be careful! If you overexpose the syrup on fire, the finished cream will turn out with hard caramel patches. 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.