Decorate the cake with protein cream at home. How to make protein cream cake

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 do regular dinner bright and unforgettable.

Any novice cook or ordinary housewife can make 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 beat egg whites thick foam, it is necessary to carefully separate them from the yolks. Chicken egg yolk very fatty, and if at least a drop of it gets into the proteins, 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 to make it 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 Last straw sugar syrup got into 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 to the proteins vanilla sugar. Start whipping the chilled egg whites, adding in a thin stream hot syrup

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 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 cook syrup, you can take powdered sugar, And in small portions add to proteins.

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 powdered sugar or granulated sugar.

Preparation of protein custard

Many housewives believe that protein custard- These are 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

Oil creams go well with biscuit cakes. Make Buttery Protein Cream to Wow Your Guests unique taste home baking.

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 beating, adding in small portions butter

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 sweets " bird's milk". 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 protein mass will increase 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 test the readiness of the syrup, take a little sweet mass spoon and pour 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 chefs 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

Protein cream- This 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 pass any heat treatment and 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, 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 water bath- Pour a little water into the pan and set it on medium fire 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 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:

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 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 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, 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 whites with sugar and beat until formed lush foam.
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.

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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 freezer to warm 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.
• You can make from carrots orange dye. To do this, rub it on 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. 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 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.
• 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 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.

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:

Soak gelatin in a little water to swell.

Put this mixture on the most slow fire and stir 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 to it gelatin mass 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.
• 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.

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.

Step-by-step recipes for protein cream for decorating a cake with sugar, butter, chocolate, gelatin

2018-09-06 Marina Vykhodtseva

Grade
prescription

1061

Time
(min)

servings
(people)

In 100 grams ready meal

22 gr.

38 gr.

carbohydrates

36 gr.

497 kcal.

Option 1: Classic Protein Cake Decorating Cream (butter recipe)

This cream is found under different names, based on proteins and butter. At the exit we get a very thick, sweet and stable mass. It can be used to layer and decorate cakes, make caps for cakes, squeeze out all kinds of borders and flowers. Special attention during the preparation of the cream, we pay attention to the quality of the eggs, this is very important. We also look at the fat content of butter, take natural product 72%, the composition should contain only cream.

Ingredients

• 90 g egg whites;
• 190 g of sugar;
• 240 g butter;
• 1 g vanillin.

Step-by-step recipe for classic protein cream for cakes

Wash the eggs before use, carefully separate the whites into a bowl, the yolks will not be useful. Immediately add sand to the eggs, put in a water bath. Take a whisk, stir and heat. Do not stop stirring so that the protein does not cook.

As soon as the eggs warm up to 70 degrees, and the sugar dissolves, remove the proteins from the water bath, put on the table. We take out the mixer and start beating. Very soon the mass will become white and lush. We continue to work with the mixer until the proteins have cooled to room temperature.

As soon as the protein cream has cooled, we begin to lay the oil. In no case do not throw out the entire amount. We start with a teaspoon, continue to beat the cream.

After the introduction of all the oil, the mass will become a little weak, but we continue to work with a mixer, after a couple of minutes thick and slightly torn waves of cream will leave the beaters. Add vanilla and turn off the mixer.

We shift the cream into a bag with nozzles, decorate the cake. It is advisable to use it immediately. If the protein mass stands a little in the refrigerator, then it will still harden, it will be difficult to squeeze out flowers and borders on the cake.

Such a cream of proteins and oils tolerates staining well, but it is advisable to use gel or other concentrated dyes. They will not thin the mass, prevent solidification.

Option 2: Quick Protein Cream Cake Decorating Recipe

A variant of the simplest protein cream for decorating a cake. Recipe with sugar and powder. If you use these two ingredients, we get a stable and dense mass. We take clean dishes, be sure to degrease, you can wash with soda, wipe with napkins.

Ingredients

• 4 proteins;
• 4 tbsp. l. Sahara;
• 4 tbsp. l. powdered sugar;
• 1 tsp vanilla sugar;
• 1 tsp lemon juice.

How to quickly make protein cream for decorating cakes

Squirrels are sent to a bowl. We start whipping without sugar and powder. We should get thick foam. If you immediately add sand, it will be difficult to do.

As soon as the proteins thicken, it will happen quickly, add sugar by a teaspoon, dissolve, and then add the powder. Whip with it for a couple of minutes.

As soon as the cream thickens, stable patterns will depart from the whisk, pour lemon juice, add vanillin. We send the cream into a bag with the desired nozzle, squeeze the decorations onto the cake. This mass can also be used to cover, but it is useless. Since there are no dairy products and fats in the composition, the cakes will not be soaked.

This cream can be used not only for cakes, but also for pies. We apply a cap or squeeze it onto the surface, send it to a preheated oven for 10 or 15 minutes. We get chic decoration, moreover, in this embodiment, the proteins will undergo heat treatment.

Option 3: Protein cream for decorating the cake (recipe with gelatin)

In this recipe, the protein cream for decorating the cake is prepared with gelatin. It freezes perfectly in the refrigerator, is not smeared, such desserts tolerate transportation well. We use powdered gelatin regular or quick dissolving.

Ingredients

• 50 g of gelatin;
• 5 proteins;
• 5 g citric acid;
• 180 g of sugar;
• 170 ml of water.

How to cook

Pour the gelatin into a bowl, which will then be conveniently placed in a water bath. Add the prescribed amount of water, use liquid at room temperature. Stir and let it swell. We look at the time on the packaging of the product used.

In order for the proteins to whip well, we use clean and dry dishes. We put them in a bowl, start beating with a mixer until a good foam. It will be slightly translucent as there is no sugar yet. As soon as the protein thickens, add sand a little at a time. We work with a mixer until it is completely dissolved.

We put the gelatin in a water bath and heat it up. No need to make a hot mass, it is desirable to stir. As soon as the gelatin clots dissolve, remove and cool to room temperature.

Citric acid can be replaced with two tablespoons of juice. Or just pour it into a bowl, add a spoonful of boiling water, dissolve. This ingredient is needed for taste as well as consistency.

Add melted gelatin to the proteins in a stream, continue to beat and add citric acid. We get thick enough, but not yet stable cream. We put it in a bag and put it on the cake, put it in the refrigerator to solidify. The decorations will finally get stronger in three hours.

To avoid the smell of eggs, add vanillin or other aromatic essences to the cream. Specifically, grated zest will fit perfectly into this option. You can dry it, grind it, store it in a jar with tight lid, use as vanillin.

Option 4: Protein cream for decorating the cake (recipe with boiled condensed milk)

There are many options for caramel-flavored cream, but here it’s not entirely true and even lazy recipe. Option sustainable and fragrant cream from proteins with boiled condensed milk. It really tastes like caramel, but it doesn't need to be melted. granulated sugar, besides, not all housewives can do it.

Ingredients

• 4 proteins;
• 100 g of sugar;
• 200 g boiled condensed milk;
• 130 g butter;
• vanillin.

Step by step recipe

We take four egg whites, the total weight is about 110 grams, it can be a little less or more, it's not so important. We introduce granulated sugar to them, put them in a water bath. We heat, be sure to stir, bring to a hot state or a temperature of 65-70 degrees. Remove, stir well, check with your fingers, there should be no sugar left.

We carefully rub the condensed milk so that it becomes soft and homogeneous, softened butter is also needed.

Beat the hot whites with sugar until foamy and cool. Then we introduce 10-15 grams of butter, and then boiled condensed milk. We get thick and resistant cream nice color and light taste caramel. We decorate the cake.

With ordinary condensed milk, you can also make a similar cream, but we use only thick milk otherwise the mass will become weak and not suitable for decoration.

Option 5: Protein cream for decorating the cake (recipe with chocolate)

The recipe for a delicious protein cream for decorating cakes with dark chocolate. It solidifies perfectly after cooling, has a pronounced aroma, beautiful color. Choose natural chocolate without nuts and other additives in the composition, porous cream tiles will not work.

Ingredients

• 4 egg whites;
• 70 g of sugar;
• 100 g dark chocolate;
• vanillin.

How to cook

Proteins and sugar can be whipped immediately, but it is better to heat it in a water bath, as we did in the recipes above. This technique will simplify the process, as well as eliminate poisoning or infection with raw proteins. We put in a water bath, dissolve the sand, remove the bowl and cool a little.

Beat the whites until foamy, at the same time put the chocolate in a water bath to melt. Do not overheat, stir, remove the warm mass from the stove.

As soon as the cream thickens, add chocolate, pour in drops, continue to beat. If the cream turns out to be watery, then put it in the refrigerator, but not for long, chocolate mass freezes quickly. Stir, put in a bag or syringe, decorate the cake.

The taste of this cream can be significantly improved and made deeper, if you take a spoonful of cognac, you can add a little instant coffee or rum essence. Naturally, all these options are only for adult desserts; children should not use cream with such ingredients.

Option 6: Vanilla Protein Cream Cake Recipe

There are quite a few options various creams that confectioners use to create desserts. So, they are made on the basis of butter, condensed milk, cream, jelly and eggs custard on flour. However, today we will consider several options for a protein cream for a cake at once, the recipes of which will be considered in the presented selection.

Ingredients:

• three cold egg whites;
• not a full glass of powdered sugar;
• vanilla to taste.

A step by step recipe for protein cream cake

Three chicken eggs rinse very gently with the soft side of the sponge. Then wipe and cool on the refrigerator shelf for several hours.

Then break each sharp knife. Separate the shell halves. Pour the proteins into one dry container, and the yolks into the second. We don't need the latter.

So, insert the dry wiped whisks into the mixer. Start whipping the cold protein. After a minute, when the mixture just begins to increase and turn white, introduce pre-sifted powdered sugar.

Also, add some vanilla for flavor. Continue the active process until the protein cream for the cake, a classic recipe, thickens. This will take approximately three to four minutes.

Protein readiness is determined by good stability. To do this, collect the cream in a spoon and turn it over. If it does not fall and holds the given shape, whipping can be stopped.

Achieving the desired consistency, do not interrupt protein mix. Otherwise, it will delaminate and become liquid, and therefore unusable. It is also acceptable to scald the eggs before cooling to remove everything unnecessary from the surface of the shell.

Option 7: Quick Protein Cream Cake Recipe

In order not to spend too much time creating today's cream, we advise you to kill the ingredients that make up the composition in a food processor. By the way, the colder the proteins are, the stronger the cream will eventually turn out.

Ingredients:

• three cold proteins;
• 135 grams of powdered sugar;
• vanilla for flavor.

How to quickly prepare a protein cream for a cake

Wash the bowl of the combine and wipe it dry enough napkins. Install in the car.

At the next stage, add the separated egg whites, which are important to cool well in advance. Start interrupting at low speed.

After a minute, add vanilla and all the powdered sugar. Increase the whipping power and continue the process for another three minutes.

Check the consistency of the protein cream for the cake, the recipe is quick. Having achieved the desired result, turn off the combine.

Use the resulting strong mixture to decorate desserts immediately. It is not recommended to store such a cream, so it should be prepared immediately before being applied to cakes or fruits.

Option 8: Chocolate Protein Cream Cake

Protein cream is associated with white. However, it is not necessary to do so in pure form. For example, the third option sweet dressing we suggest cooking with the addition of cocoa powder. By the way, it is permissible to replace it with chocolate, which will need to be melted with a small amount of cream until liquid state, and then cool and mix into the protein mixture.

Ingredients:

• half a glass of cocoa powder;
• half a glass of powdered sugar;
• four egg (cold) whites;
• vanilla in cream

How to cook

Put the eggs, washed with the utmost care, in the refrigerator. At this time, sift the icing sugar and cocoa powder into a dry high container. Mix by adding vanilla.

Start a quick whipping of the prepared protein. After literally a minute, gradually pour the dry mixture of ingredients inside.

Without stopping the process, interrupt the protein cream for the cake, the recipe with cocoa, for a few more minutes. As a result, a stable mass is formed in the bowl, which perfectly holds the given shape.

Utensils and whisks must be clean and dry. A few drops of water or fat will definitely spoil the structure of the dressing, making it runny. Therefore, we recommend that you carefully consider the utensils used.

Option 9: Berry Protein Cake Cream

The next cream we will make with berries. Or rather, with mashed potatoes, which we will prepare by boiling blackcurrants or cranberries in our case in a small volume of water and rubbing through a metal sieve until a homogeneous viscous structure is obtained.

Ingredients:

• 110 grams of cranberries or black currants;
• 4 cold egg whites;
• a full glass of powdered (sugar).

Step by step recipe

Place the eggs on the top shelf of the refrigerator. While they are cooling, process and thoroughly wash the sour berry.

Now pour the contents of the saucepan into a fine metal sieve. Wipe. Discard the pulp from the seeds and peel. Send the puree to the refrigerator, from where to get the protein.

Start whipping the protein mixture with dry beaters. After about a minute, pour in, but it is better to sift all the powdered sugar.

Achieve a stable consistency. Only then very thinly and carefully pour berry puree. Do not stop the whipping process. After a few seconds, the protein cream for the cake, a recipe with berries, is ready to use.

For example, we suggested taking cranberries or blackcurrants for sweet dressing. However, you can safely try other berries. It can be strawberries, cherries, raspberries or apricots. In any case, it is important that the puree is homogeneous without the presence of stones, pieces of peel or seeds.

Option 10: Custard Protein Cake

Are you afraid to use the cream in its raw form? Then cook the protein mixture in a water bath, in fact, brewing it at medium temperature. For the latter, by the way, it is important to ensure that the mass does not curl up in the process.

Ingredients:

• three medium egg whites;
• two-thirds of a glass of powder (sugar);
• a little citric acid;
• vanilla taste.

How to cook

Wash medium chicken eggs with the utmost care. Then wipe with a towel. Break each one down. Drain the protein into a separate necessarily dry container.

Briefly beat the mixture with a mixer. After just a minute, put the container with proteins in a water bath. At the same time, its bottom should not touch the boiling water itself.

While heating the future protein cream for the cake, custard recipe, add powdered sugar. Do not stop interrupting.

As soon as the mass begins to grow stronger inside, remove from the bath. Add vanilla and citric acid. Whip dressing until completely cool. During this time, the cream will become strong, holding its shape well.

With this method of preparing the cream, it is important not to overheat it in a water bath. To do this, the container should not touch boiling water. It is also unacceptable to let the cream itself boil, because in this case the protein will curdle. Carefully monitor the consistency of the mixture throughout the process.

Option 11: Protein cream with gelatin for cake

But we will make the last version of the cream with the addition of gelatin. It will need to be steamed, dissolved, cooled, and only then thinly poured into a strong and sweet protein mixture. Moreover, it is important to apply this cream immediately, otherwise it may freeze, which will not allow you to miss the cakes in the future. If this happens, you will need to put the mixture in a water bath and, with a minimum boil of water, dissolve the frozen dressing.

Ingredients:

• 10 grams of gelatin;
• 3-4 tbsp boiling water;
• four chilled proteins;
• 140 grams of powdered sugar.

Step by step recipe

Pour into a bowl granular gelatin. Pour without stirring warm water. Its temperature is up to 60 degrees.

After fifteen minutes, reheat the gelatin mixture, achieving uniform consistency. Set aside.

Pour the cooled proteins into a tall container, which is recommended to be wiped dry. After interrupting the ingredient for about a minute, pour in the sifted powder (sugar).

After distributing the sweet mixture, beat the protein cream for the cake, recipe with gelatin, until a stable and very strong consistency is obtained.

At the very end, thinly pour in the cooled but still runny jelly mixture in batches. Mix it in with active circular motions. The cream is immediately applied to the cakes and allowed to harden for several hours.

Products:

Egg whites - 4 pcs.

sugar - 1 tbsp.

vanillin on the tip of a knife or vanilla sugar - one sachet (alcohol, fruit syrups can also be used for flavoring)

citric acid - a quarter of a teaspoon

Custard protein cream - cooking technology

1. Put the water to heat up large saucepan for a water bath. Place 4 squirrels in a smaller saucepan or a heat-resistant bowl. Whisk a little. Add one glass of sugar, a bag of vanilla sugar and a quarter teaspoon of citric acid. Whip a little more.

2. When the water bath boils, put a saucepan with cream on it. And beat with a mixer for ten to fifteen minutes.

When the cream is all collected on the whisks, or very clear traces of the whisk remain, then remove from heat.

3. When removed from the bath, beat for another five minutes, the cream continues to thicken. If you rub a drop of cream between two fingers, the structure should be silky, and sugar should not be felt.

Protein cream for decorating the cake is ready. Look how well he keeps his shape! And here amazing videos how masters work with this cream. Look, it's just a thriller, what a beauty it turns out! (The video is not mine, I just really liked it)

Protein cream is prepared on the basis of egg whites. Use it only for stuffing tubules or eclairs, decorating or coating cakes.

For a layer, it is better to use oil or custard. The fact is that the protein mass quickly loses its splendor and airiness under the weight of cake layers.

The cream contains quite a large number of Sahara. It's not only " main enemy waist", but also an excellent preservative.

Therefore, protein creams can be stored a little longer than oil creams (but not indefinitely!). And it is better to use it immediately after cooking, so that it does not lose its splendor.

Exist the following types egg white creams:

• Raw (basic);
• Custard (main);
• Protein with gelatin;
• Protein-oil.

The last item includes the famous cream muslin, Swiss and Italian meringues.

How to work with proteins

The easiest option for decorating a cake is raw protein cream or plain meringue. But first, a little about the technology of preparation. General rules when working with proteins:

1. Cool well (temperature should ideally be close to 2⁰С);
2. Thoroughly wash and dry the utensils and whisk (the slightest trace of grease or water reduces foaming by half).

To perform the second paragraph, it is convenient to use boiling water. They are poured over all surfaces that will be in contact with proteins, then dried well. It is best to wipe the dishes and leave for a while to completely cool and dry.

You can beat the mass with a whisk or a mixer. Both options have their advantages.

With "hand work", the time spent whipping the protein gives the sugar the opportunity to dissolve without residue. When using a mixer, much less time (and physical effort) is needed, so it is important to control the state of the protein mass.

If undissolved sugar crystals remain, the cream will not be elastic enough. This will affect not only taste sensations, but also for the aesthetic appearance (and we were going to make a beautiful cake!).

The use of powdered sugar instead of granulated sugar will help to avoid such trouble. It is recommended to sift the powder before use to break up possible lumps and remove foreign inclusions.

First steps or how to make a basic raw protein cream for decorating a cake

For raw protein cream you will need:

• egg whites;
• Powdered sugar;
• Citric acid or salt (optional).

The classic proportion - for one protein (meaning an egg of medium size or 1st category), add two tablespoons of sugar or powder. Depending on the desired cream yield, it is easy to calculate the amount of ingredients:

• 2 squirrels / 4 tbsp. spoons of powder or sugar / yield 140 g;
• 3 squirrels / 6 tbsp. spoons of powder / output 210 g;
• 4 squirrels / 8 tbsp. spoons of powder / output 280 g. and so on.

Citric acid removes cloying, salt is needed to facilitate whipping. But these products will slightly change the taste of the cream. If you have confidence in your abilities, then you can not add salt.

Eggs for cooking must be chilled (you can additionally cool the container with cooked proteins).

Very carefully separate the whites from the yolks. Not a single drop of yolk should fall into the container for preparing the cream!

We have already talked about the preparation of dishes. You can take a glass, metal bowl or a wide pan (it will be inconvenient in a narrow one). Do not use aluminum utensils or enameled containers with chipped or scratched enamel.

For beginners, a little capacity is useful bigger size than a whisking bowl where you can pour cold water. When whipping, it is recommended to put a bowl of proteins in cold water, snow or crushed ice - this way the process goes faster and easier.

There is an option for whipping proteins in a water bath. To do this, prepare a container with hot water where you can put a bowl of future cream.

Preliminary beat the whites at low speed for about a minute, then put the bowl in a water bath on the weakest fire and continue to work for another 15 minutes.

After the whites have taken on a lush foam, remove the bowl from the heat and continue to beat until cool (at least a few more minutes). If this is not done, the foam may settle.

Beat the whites with a metal whisk (10 - 15 minutes) or with a mixer until a thick fluffy foam is obtained. The volume is increased by about three times.

You can check the readiness by the formation of “stable peaks” - this is how confectioners call sharp protrusions that do not lose their shape, which form on the surface of the protein mass, if you remove the whisk or mixer blades from the bowl.

Continuing to beat, begin to gradually add powdered sugar or sugar. Before the end of the process, you can add a few drops of diluted citric acid to remove cloying.

At the same time, if necessary, aromatic substances and dyes are added. You need to use such a cream immediately so that it does not lose airiness. Small details for decorating cakes will not work out of it, but it will work perfectly for coating.

Raw proteins can contain disease-causing bacteria. Be sure to wash the eggs before cooking.

How to brew proteins for cream

In addition to eggs, sugar, citric acid and utensils for whipping proteins, you will need a container and water for boiling sugar syrup. Proportions of products for the preparation of 225 g of custard protein cream:

• 3 proteins;
• 6 tablespoons of sugar;
• ¼ cup of water;
• 3 drops of diluted citric acid.

Pour sugar with water and put on a slow fire. During cooking, do not forget to mix the syrup well.

Readiness is determined by the breakdown "on a thick thread." This means that when removing a spoon from the syrup, it should stretch, resembling a thick thread.

There is a variant of the test for rolling the ball. To do this, a little syrup is collected on a teaspoon and quickly cooled in a container with cold water(plate, bowl).

The ball should roll easily from the cooled syrup. The danger of the method is that you can burn yourself if the syrup is not cooled enough.

It is important not to digest sugar, from this in ready cream hard caramel lumps may form. With undercooked (liquid) syrup, the cream will be weak (may leak).

When the cooking is coming to an end (but the syrup is not yet completely ready), we proceed to whipping the proteins. In this case, it is better to use a mixer - the time for manual work will not be. Proteins must be separated from the yolks in advance (before cooking) and put in the refrigerator.

Hot sugar syrup is gradually introduced into the whites whipped to stable peaks in a thin stream, not stopping the beating for a minute. After the introduction of all the syrup, you need to continue to beat until completely cooled. The easiest way to do this is to place the bowl of protein custard in a bowl of cold water.

Important! Sugar syrup when cooked reaches 115⁰С. In the process of brewing proteins, the temperature decreases slightly, but remains sufficient to destroy microbes.

Proteins + oil

Protein-butter cream is ideal for decorating cakes. It is smooth, silky proper cooking), and, at the same time, airy.

Cooking technology (protein brewing) allows the cream to retain its freshness for a long time- even up to a day without using a refrigerator, that is, at room temperature.

Note: room temperature is up to 25⁰С, anything higher is hot!

The recipe for protein-oil cream includes the following ingredients:

• 3 proteins;
• 150 g of powdered sugar;
• 150 butter;
• Lemon juice or acid, vanilla sugar optional.

Proteins are different sizes and oils vary in quality. You can calculate the proportions according to the following scheme: for one large protein 70 - 80 g of oil, 50 g of sugar.

Cut solid butter (from the refrigerator) into small cubes, arrange on a flat plate (it will be more convenient to work later) and leave to heat up at room temperature to the texture of plasticine. Do not heat in a water bath or microwave!

Beat egg whites as usual and boil them sugar syrup. Can be used raw way(without brewing), but it is not very reliable in terms of safety. After stable peaks are formed, we begin to introduce oil in small pieces. We do not stop the whipping process until all the oil has been added. Protein cream is ready to decorate the cake!

One of the advantages of this cream is that it can be stored in the refrigerator (carefully closed!) for up to 5 days. Before use, it is removed from the refrigerator (two hours) and, when it reaches room temperature, beat again. This will give the cream smoothness and elasticity.

A few tips:

1. When whipping the custard, the peaks may not be too dense. This is fine;
2. During the addition of oil, proteins may “leak” a little or take grains. This is due to the fact that the temperatures of the oil and cream do not match. The custard has not had time to cool or the oil is too warm. With further whipping, the temperature evens out, and the cream acquires the desired texture;
3. Butter for this recipe should be the most best quality. No margarines or mixtures will work.

Protein-oil cream accepts dyes well and flavor additives. You can use vanilla, chocolate, cocoa powder, fruit puree and so on.

How to make the filling for the cake "Bird's milk"

In the preparation of this cake, a protein cream with gelatin is used. The protein base can be prepared in the usual or custard way. Required:

• Proteins from 5 eggs;
• 2 tablespoons of gelatin;
• 8-10 Art. tablespoons of water (for gelatin);
• 1 ½ (one and a half) cups of sugar;
• Lemon juice (1 teaspoon) or diluted citric acid.

Separate the whites from the yolks and refrigerate. Gelatin pour cold boiled water and leave to swell for an hour and a half.

Then put the container with gelatin on a slow fire until completely dissolved. At the same time, start beating egg whites with lemon juice and sugar. It is important to ensure that the gelatin solution does not boil.

When the whites are well whipped, add gelatin in a thin stream, continuing to beat without interruption. Cream on proteins with gelatin turns out to be lush and persistent, it can be used to decorate a cake, make sweets, or simply arrange it in bowls and refrigerate.

Pastry bag + nozzle set + fantasy = masterpiece

Best for cake decorating at home oil-protein cream. It stains well with any food coloring, convenient to work with pastry bag keeps its shape.

And most importantly (especially for beginner confectioners), such a cream can be easily “repaired” if something suddenly went wrong. It is necessary to work with the cream at a temperature not higher than 25⁰С.

Important! For protein creams, alcohol-containing dyes cannot be used. From them, the cream can "leak". Choose from powdered or water-based dyes.

Protein creams without additives (oil or gelatin) look spectacular in combination with various dyes:

1. Set aside a little cream in a separate bowl and add food coloring there;
2. Mix well;
3. Spread cream on the cake from different bowls ( different colors) and distribute with smooth wave-like movements, decorating it.

Alternatively, you can put a few in a bowl multi-colored creams scoop everything at once and apply to the surface of the cake. The result will resemble the paintings of the Impressionists. Such options are very easy to perform, even beginner confectioners will definitely get a masterpiece!