Egg cream. How to make protein cream at home - technology and step-by-step recipes with photos

Recipes for cream and others confectionery decorations

protein cream for cake decoration

50 minutes

250 kcal

5 /5 (4 )

For a very long time I wanted to try making cream from egg whites and, finally, decorate my nondescript cakes. And then turned up to me wonderful recipe. It cannot be said that everything turned out well the first time, because working with protein, as you know, is not easy. But experience nevertheless led me to the ideal consistency.

I hope this article will really help those who love to cook confectionery like me. After all, I tried to state everything as accessible and simple as possible, so that every hostess succeeded the first time. perfect cream. Let's get started!

• Kitchen appliances and utensils: bowl, whisk or mixer, glass, dish, wooden spatula.

Before making a protein cream, you need to send all the necessary kitchen utensils to a cold place. To do this, leave the bowl and whisk for 20-30 minutes in the refrigerator. You need to beat the mass immediately after you take out all the chilled appliances.

Required products

How to make protein cream for decorating a cake at home

I divide the recipe for protein cream for decorating cakes into three steps.

Cooking syrup

Better start with this part of the cream. While the syrup is cooking, we will make the protein mixture.

Preparing the protein mixture

Everything must be done very carefully so that the yolk does not get into the mixture in any case, otherwise nothing will beat. If you are an inexperienced cook, then take another bowl. Drive one protein here and pour it into a bowl. So, if you make a mistake, it will be easier to correct it.

We mix - we conjure

Now we have two bowls of proteins and syrup. It's time to connect them. For this you need In a very thin stream, pour the caramel liquid into the proteins, while keeping the mixer running.
When all the syrup goes into the mass, it will become a little thinner - this is normal. Now for another 10 minutes we continue to beat our future cream at high speed.

After a while, you will notice that your shiny glossy cake decorating cream is already holding its shape well, so it is suitable for forming flowers, inscriptions and for sale. bold ideas which can be obtained from Internet resources. Baskets and eclairs can also be filled with this yummy. Choose this option for the base of the tops of cupcakes, which are complemented by fresh fruit.

This product can be made not only white color. I hasten to tell you about how to prepare a multi-colored protein cream for decorating a cake! A dye will come in handy for this: you can use natural dyes if you know how to use them, but with the store things will go faster. The latter are of two types: liquid state and dry.

Such dyes are introduced into the cream mixture in different ways. If you take liquid ones, pour them into the protein before kneading it for the first time. And how to prepare a protein cream with dry dyes? They need to be added to the cream at the stage of mixing the ingredients for the syrup. In other words, you color the syrup itself first. And in the case of liquid or helium - a protein mixture.

As I already noted, kitchen appliances before making protein cream, you need to leave it in the refrigerator. I don't recommend doing it in the freezer. If you take the bowl and beaters out of the freezer, their hardened top will begin to melt and release excess moisture, which is very bad for proteins.

Our task is to beat the eggs dry, without a single drop of water.

For the same reason and we add sugar a little at a time and only after beautiful white peaks have formed. After all, granulated sugar, when dissolved, will also give up its moisture, which will prevent the cream from acquiring thick consistency. Another important point regarding the material of the dishes - ideal option is: metal, copper and glass. Plastic and aluminum coating can cause a failed cream.

If you don't know how to make egg and sugar cream when you don't have a mechanical mixer, don't worry. The whisk will have to work longer, but the effect should not be worse. Before the first stage of whipping, I recommend adding a little salt to the proteins. It will make the process easier and faster.

How to decorate a cake with protein cream at home? This can only be achieved by adding egg mixture sugar syrup. When all the liquid on the fire has been boiling for several minutes, you can check the syrup for readiness. Take a glass of water from the refrigerator. Dip a drop of the mixture into it. When you notice that circles with clear boundaries form at the bottom, this means that everything is ready.
The main thing is that these lumps are soft - to do this, crush them with your fingers. If the circles immediately become hard, you have overcooked your syrup, and it is better to start all over again.

Such a protein cream recipe is acceptable for children, since the syrup, warming raw egg whites up to 120°C, makes them completely safe.

Surprisingly, you can make cakes decorated with a strong and thick protein cream only with the addition of this syrup. Because the warm syrup, getting into the raw protein with intensive mixing with the whisk of the mixer, begins to brew it, as it were, and the mass is well glued and dense.

It is also worth noting the shelf life of such a product. After its preparation, you will have no more than 2 days, but it is better to start decorating in the first hours after kneading. For a long time while in the refrigerator, the mass begins to settle, and the decoration will not work out of it.

Video recipe for protein cream for cake decoration

After watching this video recipe, you will get to a real savior who will show and tell you what protein cream is for decorating a cake, will give ideal proportions recipe, tell the secrets, subtleties and nuances of its preparation and combine all this into one video.

I often come across reviews from home cooks that it is especially difficult to understand how the consistency of proteins should look without sugar and with it, what color the syrup should be when it is ready, and how not to miss this important point.

In addition, visual perception will help you quickly decorate cakes with protein cream at home. I can only wish you good luck and more delicious cakes.

Protein Cake Cream (Step by Step Recipe) | Whipped Frosting Recipe

https://i.ytimg.com/vi/LWR5OXCl1VM/sddefault.jpg

2015-05-08T10:23:54.000Z

Invitation to discuss the cream and possible improvements

Perhaps you have some secrets - I will be glad to read and try them. As a sweet lover, I am always interested in learning something new from the world. confectionery art. It is very interesting to see how other people make cake or cupcake decoration with protein cream. Let's create together!

Pledge delicious cake- This good cream, the variety of which is not known to any culinary specialist in the world. They exist great amount, so it's impossible to calculate.

Sour cream, protein, oil, custard - and this is not the whole list of creams. One of the most famous is protein cream, and today we will talk about its varieties in more detail.

It's a shame, but some housewives are afraid to deal with him, because they think that the squirrels will not beat. But if you follow the advice experienced confectioners and adhere to a number of rules, then the entire cooking process will pass without problems.

One of the main requirements is the use fresh eggs purchased from a reliable supplier. Since protein cream does not undergo heat treatment, the products for its preparation must be of high quality.

After all, who knows how much trouble the layer can bear if sanitary standards are not observed. Salmonellosis is a dangerous disease that lurks in chicken eggs And I don't recommend forgetting about it.

Kinds

There are several types of protein cream for a variety of cakes: raw; custard; protein-oil; protein on gelatin.

One of the easiest to prepare is a simple protein cream, it is also called ordinary meringue. In order for the design to please you with the appearance and taste, adhere to the following rules:

1. Before use, thoroughly wash the dishes and the whisk / mixer attachment with dish detergent and dry. It is known that even slight traces of fat or water can reduce your efforts to zero. In other words, instead of decoration, you will get a shapeless mass that is unable to support the weight of the cake or transform the surface of the cake.
2. Egg whites should be cooled to a temperature of 2-3 degrees before beating. The freezer will help you do this quickly. Just a few minutes and the base is ready, you just have to make a little effort, and a thick protein cream is already at your disposal. You can apply it on a cake or fill tubes.

I want to note that to fulfill the first condition, it is better to pour boiling water over the tool and dishes, so you get rid of dirt faster and better.

How to beat egg whites until fluffy is up to you. It all depends on the availability of various appliances in your kitchen. Some people prefer a hand whisk, because this tool has a number of advantages.

First, you will easily control the process, and stop it as soon as necessary. Secondly, by whipping the protein mass with granulated sugar, you will achieve complete dissolution of the crystals.

If you need to prepare a delicious cream with a mixer and decorate a cake with it, then I recommend using powdered sugar instead of sugar.

The time spent on cooking is significantly reduced, so it will not be enough for the crystals to disperse and the mass to become smooth and homogeneous.

Whatever appearance dessert, nor its taste, did not affect the overall rating, try to ensure that there are no grains left in the cream.

You can even sift the powdered sugar through a sieve in order to make sure and prevent it from getting into thick cream smallest inclusions.

Recipe for protein cream for decoration

To make thick protein custard for decoration, it is important to keep the proportions right. Usually, for one protein, medium-sized eggs take a couple of tablespoons. powdered sugar or granulated sugar.

In general, the list of products is as follows: proteins - two pieces; 4 tbsp. spoons of powder; a pinch of salt and citric acid.

The last two ingredients will help you beat the mass faster and better. However, salt and the presence of citric acid can change the taste if their amount has been exceeded.

If you are confident in your abilities, limit yourself only to proteins and sugar. An additional measure can be considered cooling of both food and dishes.

Once in a cold bowl, the egg whites will not have time to heat up and will easily whip into a fluffy mass. By the way, beat the egg whites in a metal (not aluminum!) or glassware with a wide bottom.

A plastic bowl is not suitable, as there are almost always droplets of fat on its walls, which are difficult to wash. Be careful with enameled dishes.

Very often, housewives do not pay any attention to chips and scratches on the surface of pots and bowls. And such a seemingly insignificant detail can adversely affect the whipping process.

Progress:

1. Wash eggs with detergent. Scrub the surface thoroughly with a brush to minimize the risk of germs getting into the finished product.
2. Very carefully separate the whites from the yolks and place them in a chilled bowl.
3. For a quick result, place the bowl of egg whites in a bowl filled with ice water.
4. Beat egg whites with a whisk or mixer until stiff peaks. That is, protein mass on cakes it should keep its shape well when you “depict” a kind of snow-covered mountain with a whisk (see photo).
5. Mix with powder and continue beating. Before completing the process, you can add food coloring, if provided by the recipe, and diluted citric acid. It will remove cloying and help maintain the splendor of the cream.

There is another cooking method based on the use of a water bath. To carry out your plan, pour water into a wide saucepan and heat it to a boil.

Then:

1. Whisk the egg whites into a bowl that is smaller than the saucepan and beat on low speed for about one minute.
2. Put the bowl on water bath and restart the whipping process. Pour in the sugar. Beat for another quarter of an hour, and you will notice how peaks have formed on the surface. They keep their shape well, which means that the protein cream is ready.
3. Finally, mix with citric acid and, if needed, add food coloring and flavoring.
4. When you remove the dish with cream on a cold surface (table), do not stop beating, otherwise it may settle. Wait until it cools down, and only then put the whisk aside.

This thick cream is suitable for coating the cake on all sides, but it will not be possible to make small details out of it for decoration.

hot protein cream recipe

First, you should master the cooking of sugar syrup and conduct a “hard ball” test. Everything is not as difficult as it might seem at first glance.

So, in a saucepan, mix a glass of powder and half a glass of water. Boil the mixture until thick, then scoop up some syrup and pour into a container with cold water.

If, as a result of sudden cooling, a transparent ball with a solid consistency forms from the syrup, then cooking should be stopped.

And if the ball is easily crushed, then keep the syrup on low heat for a few more minutes. For decoration, take 4 proteins and cooked syrup.

Start cooking while the syrup is still simmering, as it should be used hot.

1. Beat the chilled raw proteins in a strong foam.
2. Pour in a trickle hot syrup, constantly whipping the mass at high speed. Pour in a few drops of lemon juice to remove cloying. Beat the mass until it cools down to room temperature. You can put a bowl of thick protein cream on ice to speed up the cooling process.
3. If necessary, add cocoa powder or other natural colors (turmeric, beet or carrot juice, boiled down to a thick state). You can enrich the taste of the cream with chopped nuts, prunes, coconut flakes.

Be careful when boiling the syrup, it is important to guess the moment when it is completely ready. A liquid undercooked solution will contribute to the spreading of the mass, but overcooked sugar can caramelize and take lumps.

I note that such a custard for cakes contains much fewer calories than any other of his "brothers".

This is explained by the fact that it does not contain fat. In addition, the product does not cause allergies, which means it is approved for use by all sweet tooth.

Another positive is that the protein custard, which can be made hot and decorate the cake, is absolutely germ-free.

The fact is that at temperatures above one hundred degrees they die, and will not be able to cause you any harm.

Recipe "Bird's milk" on gelatin

Protein cream with gelatin for cake decoration, which is known for its excellent shape retention, is prepared from:

five egg whites; two tablespoons of gelatin; 1.5 cups of sugar; 10 spoons cold water for pouring gelatin; a teaspoon of lemon juice; cocoa - optional

Step by step cooking recipe:

1. Measure out right amount gelatin, place it in a bowl and cover with cool water. While it swells, proceed to the next process.
2. Separate the whites from the yolks. Be careful and break each egg over a separate bowl. If the egg whites happen to contain the yolk as well, you will spoil only one egg, not the whole batch.
3. Put all the proteins in the refrigerator, let them cool well.
4. Melt the swollen gelatin in a water bath. If you heat the solution on fire, do not let it boil, otherwise the gelatin will lose its properties.
5. Pour into chilled egg whites lemon juice and whisk together with sugar lush foam. Ideally, it should still triple in volume and turn white.
6. As soon as the protein custard for the cake acquires desired consistency, mix it with chilled gelatin. Whisking should be continued until all ingredients are evenly mixed.

Decoration with gelatin, used for making sweets, as a layer for famous cake « bird's milk and other desserts.

You can beautifully arrange it in bowls and, after cooling and sprinkling with cocoa powder, serve it to the table.

Recipe for butter-protein cream for cake

When decorating a cake with cream, many strive to make it perfect. To make the baking surface smooth and silky, I suggest preparing the most delicious protein cream.

The products you will need are shortlisted:

150 g each butter and sugar (powder); 3 proteins; vanilla sugar and 0.5 teaspoons of lemon juice.

I want to warn you that eggs are different sizes, so in the cooking process it is important to observe the generally accepted proportions:

80 g of butter and 50 g of sugar go to one large protein.

The brewing technology that we will use allows ready cream for cakes, keep longer than usual.

The shelf life for such a product at room temperature is determined by whole days, but this should not be abused.

Protein air cream Suitable for both layering and decorating a cake. It must be prepared according to the following scheme:

1. Cut the butter into small cubes and arrange on a plate in a single layer. Leave the crushed butter on the table, after an hour it will soften and be ready for use.
2. Beat egg whites with lemon juice until fluffy and brew with sugar syrup. When stable peaks form on the surface of the cream, gradually add soft oil.
3. Beat the mixture until all the ingredients are mixed. Now it is ready for further use.

Custard can be stored on the shelf of the refrigerator for five days if transferred to a container with a tight-fitting lid.

Before use, bring the mass to room temperature, put it on the table, and beat again until airy (see photo).

If it turns out that not too stable peaks are formed when whipping the custard, do not worry prematurely.

Such technology allows such a deviation from the rules, especially since everything will work out soon. Take the best quality butter.

Don't save money by using vegetable-cream mixtures or, even worse, margarine for cakes. The same applies to cocoa powder, it should not contain foreign substances.

When introduced into whipped custard proteins butter at home, the formation of grains or the spreading of the mixture may occur.

This process occurs due to the temperature contrast, when the oil is colder than the protein mass. If you continue to beat, the texture will become homogeneous and everything will fall into place.

Protein cream with oil is very often used at home. Even novice housewives prefer to work with him, the main thing is that the necessary devices are available.

For example, pastry bag and a few baits. Connect fantasy, and with the help minimum set tools, you can cook a real culinary masterpiece.

You can make the decoration more spectacular by adding a variety of dyes. Be careful not to add alcohol-containing protein dyes to the cream, it contributes to spreading.

The best option are powdered (cocoa, turmeric) and water formulations. At home, you can create a flower meadow or decoration in the form of an impressionist canvas on the surface of the cake.

To do this, divide the protein cream into several parts and color each one in some new shade.

Apply small islands to the surface of the dessert with a protein cream, then mix with smooth movements until multi-colored lines form.

My video recipe

Those with a sweet tooth and just lovers of delicious food are well acquainted with such a component of desserts as protein cream. Its preparation at home does not require special technologies and complex recipes, but still not everyone manages to make the cream perfect, because this has its own characteristics.

Often it can be seen in straws, custards or on cakes. Unlike butter or sour cream, it stands out for its splendor, tenderness and lightness. It can also be used in many other desserts.

Protein cream: recipe number 1

To prepare it, you will need, of course, eggs in the amount of 3 pieces, 1 cup granulated sugar, water (100 ml), salt and citric acid. From the dishes you need to get a small saucepan to prepare the syrup, a vessel for whipping, a plate for cold water, spoons and other kitchen utensils.

First, sugar must be mixed with water and heated over medium heat. Eggs are recommended to be washed well in order to warn yourself against unpleasant diseases. Now the proteins are separated from the yolks, and sent to the refrigerator to cool. This is necessary so that whipping is easier and the cream is of high quality.

When the sugar syrup boils, the fire must be reduced. The cooking process continues until the ball rolls. To check this, you need to collect some liquid in a spoon, cool and try to pump. For all the time this can happen several times, so you can better understand the essence of making syrup. If everything worked out, you can beat the egg whites.

Cold proteins are slightly salted, you can even add a little citric acid. Beat with a whisk or mixer until the liquid becomes a thick foam. When the tool is pulled out from there, the cream should not drain, but retain its shape. Moreover, if the product has not yet reached the desired consistency, it is not recommended to stop the whipping process for a long time.

Now you can add sugar syrup to the cream, constantly whisking it. So, it turns out custard protein cream, which must be completely cooled. For this you can use large saucepan with cold water, where the container with the finished product is placed.

The use of this type of cream can be carried out in the preparation of any kind confectionery. Decorations from it on cakes look good, only too small details, alas, will not work.

When hot syrup is added to beaten eggs, a so-called heat treatment takes place, which makes the cream safer to consume. When the syrup boils, its temperature can even be 115 degrees. According to culinary standards, you can store such sweetness in the refrigerator for 1.5 days.

In order not to prepare syrups, and not to add various ingredients, protein cream can be made only from proteins and sugar. You can add quite a bit of salt or citric acid if you wish, but this is not necessary.

Proteins, only chilled, are beaten with a mixer or by hand, gradually adding sugar in small portions. For 3-4 proteins, there is usually 1 cup of sugar. Citric acid is added so that the protein cream is strong and sets quickly. It is very important that the acid and sugar crystals are completely dissolved.

Protein cream with gelatin

Before you start whipping, you need to pour gelatin with water in a ratio of 9: 2 tablespoons. It is left to swell for about 1.5 hours. After this time, the gelatin is heated, but it is impossible to bring to a boil.

From 5 eggs, you need to get the proteins, and the eggs should be cold, and beat them with a teaspoon of citric acid and sugar (about 1.5 cups). During whipping is also added gelatin mass. When the cream is ready, it will resemble a mass of bird's milk. If you dip small portions of cream into chocolate, you will end up with sweets. Most often it is used for cakes and pastries.

Since chickens are not the cleanest birds in the world, it is very important to wash eggs, even though the shell is not used in cooking. After that, it is necessary to dry them well, because the slightest drop of water or other liquid will spoil all further work.

The same goes for egg yolk. To separate it qualitatively, there are several methods:

• Break the egg in half and roll the mass from one part to another until the protein and yolk are in different halves;
• Make a paper funnel through which the protein will seep faster than the yolk into the substituted container;
• The shell can be pierced with a needle in two opposite places. So, the protein will come out, and the yolk will remain in place.

Squirrels and utensils used must be cold. It is also important that egg product was fresh. In old eggs, the whites are thin and watery, so lush cream of them will not work.

Even if the first time you fail to prepare a high-quality cream, you should not give up and never return to it. The right technology will make delicious cream for any dessert.

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 whip the whites into a thick foam, you must 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 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 tubes 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, pouring the hot syrup in a thin stream

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

Easy Protein Cream Recipe

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

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

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

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

Sour cream protein cream, recipe with photo

This cream turns out to be more saturated, with 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 is whipped proteins with the addition of hot sugar syrup. But there is another cream recipe with the same name:

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

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

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

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

Cooking oil protein cream, recipe

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 whisking, adding butter in small portions

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

Important: This cream is used to prepare various desserts.

How to make liquid protein cream?

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

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

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

Protein cream with gelatin for cake decoration, recipe

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

Ingredients:

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

Cooking:

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

2. Beat the chilled proteins with sugar and citric acid

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

4. Gelatin is over - the cream is ready!

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

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

Tip: To 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

Regular readers know well my love of cooking and delicious food since childhood, and I learned to cook many dishes in enough early age. But the protein cream until recently remained a stumbling block. Of course, I knew how to beat egg whites with sugar, as is done in the recipe. But you can’t use just whipped proteins in cakes and pastries. They settle quickly and are dangerous to health. Until recently, it remained a mystery to me how protein cream is prepared in pastry shops!? And so, on the eve of March 8, thanks to a girl from work named Nastya, who told me that the protein cream needs to be brewed, I learned how to cook a real protein cream, which is also called custard. This cream can be added to cakes and used in cakes.

Protein Cream Ingredients:

incomplete glass of sugar ( faceted glass filled not to the brim, but to the top edge)

100 ml. water

citric acid crystals (to taste)

Appliances and utensils necessary for the preparation of protein cream:

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

Preparation of protein cream:

Before you start preparing a protein cream, you need to perfectly learn how to cook regular meringue. The recipe, although simple, and I will try to fully describe it, but requires some skill. If it doesn't work the first time, don't be discouraged. The road will be mastered by the walking one. I will say about myself, I succeeded the first time, which means that the chance of winning is great. Let's get to the recipe!

Mix sugar with water separate saucepan and put on medium fire. Wash the eggs thoroughly. This significantly reduces the likelihood of various diseases.

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

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

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

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

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

Application of protein cream:

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

Protein Cream Safety:

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