Protein cream for decorating cookies. Video recipe for protein cream for cake decoration

Protein cream for decorating a cake is mainly used for filling wafer rolls, custards, coating the sides and top of desserts. For the layer, it is desirable to make another cream (custard or oil), since the protein mass will lose its airiness between the cakes, and does not keep its original shape very well.

As part of protein cream there is a considerable amount of sugar, this prolongs its shelf life, but negatively affects the harmony of the figure.

An oily layer is less likely to stay fresh, but this does not mean that there are no time limits for a protein cream.

I advise you to eat dessert with protein cream as soon as possible in order to enjoy its taste to the fullest.

Let's start cooking

There are several types of creams that can be prepared based on egg whites. Each of them has its own recipe:

Custard.
Raw.
With gelatin.
Protein-oil.

Rules for working with proteins

to simple and fast way cake decorations include meringue or protein cream. Cooking does not tolerate deviations in technological process so remember that:

The whisk and bowl where you intend to whip the egg whites should be very clean and dry. Even a drop of fat or moisture will significantly affect whipping and reduce it by half.
Before you start whipping the protein cream, cool the main product to about +2 degrees.
To complete the first step, pour boiling water over the entire tool and wipe it dry kitchen towel. Set the dish aside for a while, pour in the egg whites when it cools down.
The protein mass is whipped either manually or with the help of electrical devices. Each method has its advantages, and now we will analyze which ones.
Working with an ordinary whisk, you will spend more time, but the sugar crystals will have time to completely dissolve and will not be felt during tasting.
If you are in a hurry, plug in a mixer or blender, it will help you achieve the result much sooner. In this case, you need to be careful and careful, because the proteins will be killed, and liquid will form at the bottom of the dish.
Crystals that have not had time to dissolve will spoil both appearance cream for cakes, and its taste. It will not be so elastic, and the grains that will squeak on the teeth will not add extra points to the dessert.
To avoid such troubles, replace ordinary sugar with powdered sugar, just do not forget to sift it. This recipe will help you prevent lumps from forming.

Recipe: Preparation of protein cream, which is used to decorate the cake

Protein cream base raw eggs is: powdered sugar; proteins; crystalline citric acid and salt.

The proportion of ingredients is calculated according to a simple formula: for one protein extracted from a medium-sized chicken egg of the 1st category, you need to take two tablespoons of granulated sugar or powdered sugar.

More specifically, the product output table looks like this:

140 g finished product obtained from two chilled proteins and four tbsp. spoons powdered sugar.
210 g - from three proteins and six tbsp. spoons of powder.
280 g you get if you beat
protein and 8 tablespoons of powdered sugar.

Sprinkling table salt into the cake cream will make it easier for you to beat and strengthen its shape, but distort the taste a little.
However, if you are in the mood for a longer process and are confident in your abilities, you can do without this trick. The main thing is that the proteins are sufficiently chilled.
Citric acid, added in the amount of a few crystals, will remove cloying.
Refrigerate the bowl in which you will turn the proteins into a light snow-white mass.
Separate the whites from the yolks with an unwavering hand, otherwise you risk tearing the yolk and missing droplets of fat into the protein mass. And, as you already know, they slow down whipping.
Whip egg whites only in a bowl made from a suitable material. It's metal and glass. Grease stains often remain on the plastic surface, which are difficult to wash off.
Choose the appropriate volume of dishes, in addition, it should be wide.
Do not use an enameled bowl with a damaged surface, as well as aluminum saucepans for whipping.
Putting the bowl of egg whites on ice will speed up the process. This recipe is good for beginner cooks who have not yet got their hands on it.
A method is known for whipping a protein cream for a cake at a high temperature. In this case, a mass with a denser structure is obtained. How to do water bath I think you don't need to explain.
So, turn on the mixer at low speed and beat the egg whites for 50-60 seconds. Then put the bowl with the protein mass in a water bath and, with a very slow boil, beat the protein cream for another quarter of an hour.
After the formation of foam, remove the whites to the table and continue beating for a few more minutes (watch the video).
The volume of the finished cream exceeds the original product three times. Finish the process when you see that the colorless proteins have turned into a snow-white lush mass.
The criterion for high-quality whipping is based on the formation of so-called stable peaks. In the confectionery world, this is the name given to the sharp protrusions that remain on the surface after removing the whisk from the bowl.
First beat the whites without sugar, and only then add this sweet product in parts.

How to make a protein cream for a cake more delicious by removing cloying, a little trick will help: dilute a few crystals citric acid and pour the solution into the bowl at the end of whipping.
Optionally, or if the cake recipe calls for it, add flavorings or colorings at the end.
Airiness is a temporary phenomenon, so apply cake cream immediately after cooking. You cannot make decorations in the form of small details from it, but this cream is ideal for coating the sides and top of the cake.
Raw proteins can contain pathogens, so before breaking eggs, wash them thoroughly with baking soda.

Now we will learn how to make a protein cream cake with sugar syrup. To obtain 225 g of the product you will need:

6 art. spoons of granulated sugar; 60 ml of water; 3 proteins; 3-4 drops of citric acid solution. Also take a small fireproof dish to cook sugar syrup.

See the video for the recipe:

Pour sugar with water and put to boil over low heat. Constantly stir the mass, avoiding splashing on the walls of the dishes.
Test the syrup for doneness using the ball rolling method. To do this, collect syrup in a small spoon and dip into a cup with cold water. The cooled syrup easily rolls into a ball.
If the method does not suit you or you are afraid of burning your fingers, try the syrup in a different way: lift the spoon with the syrup up, pour it back. If a thick thread has formed, remove the dishes from the stove.
Whisk the chilled egg whites until fluffy. Use a mixer, as you will not have extra time for manual work.
Continuing to wield the mixer, pour in the hot sugar syrup in a stream.
Do not stop beating and bring the protein cream to a comfortable temperature. If you want to complete the task faster, put the bowl of protein cream in a pot of ice water.
By using hot syrup (its temperature is above 100 degrees), you kill harmful bacteria that can be found in proteins. So, a cream that can be prepared in the above way is safe. It holds its shape well and is quite ready to decorate the cake.

A simple recipe for protein cream with butter

Protein cream with butter is often used for decoration. dessert dishes. If it was cooked according to all the rules (by brewing method), it will be smooth and shiny. The structure of the cream for decorating cakes is light, it remains fresh for several hours even at 25 degrees.

Ingredients: 150 g sl. butter and powdered sugar; 3 proteins; 3-4 drops of lemon juice.

Depending on the quality of the butter and the size of the eggs, the amount of ingredients may vary.

Therefore, remember the proportions: for one large egg you need to take 50 g of powdered sugar and 75 g of butter.

To prepare protein cream, watch the video and follow the recipe:

Cut the cold butter into cubes and arrange on a plate. Leave on the table for an hour to make it soft and pliable.
Beat egg whites and mix with hot syrup. Protein cream can not be brewed, but simply pour powder into whipped proteins, but then you will face the question of the safety of the product. It is better to get rid of harmful bacteria immediately than to endanger the health of your loved ones.
After the protein cream holds its shape well, start introducing the butter. Beat until the cream is smooth and shiny, it is now ready to use.
If at the last stage grains formed in the cream due to the difference in temperature of the components, it's okay. Keep whipping the protein cream and everything will work out.

What is a holiday without guests, gifts and cake? Boring! A holiday is a holiday for having fun, chatting, dancing and pampering yourself with all sorts of delicious treats! If you know how to bake cakes and make delicious creams- this is already half the success. Today we will look at options on how to decorate a cake at home.

How to decorate a cake at home?

How to decorate a cake at home with cream

First of all, you need to deal with the question of what kind of cream is ideal for decorating confectionery. There are not many of them:

oil;
protein;
creamy.

The foundation butter cream- butter, fat content not less than 82%. You can also use condensed milk or powdered sugar to make the cream. As for the proportions, when preparing butter cream with condensed milk, it is necessary to take into account the consistency of the milk itself. Very often, experienced confectioners use boiled condensed milk, it is denser and ensures the stability of the cream. To give the decor the desired shade, it is more advisable to use liquid food colorings.

In butter cream you can also add cocoa powder or chocolate melted in a water bath. This technology is ideal for decoration chocolate biscuits and cupcakes.

Protein cream - one of the capricious. Its preparation will require patience and endurance from you. For decorating cakes, custard protein cream is used, the preparation of which takes place in three stages:

Pour ¼ cup of clean water into a saucepan and add 6 tablespoons of sugar. Put on the fire and cook the syrup for 3-5 minutes after boiling (checking readiness is easy enough - dip a spoon into the syrup and raise it so that the finished syrup flows down - if the thread is thick and continuous, your syrup is ready);
put 3 cold egg whites in a clean and dry bowl and beat with a mixer until a thick white foam (to get stable peaks, you can add 3-4 drops of lemon juice or a pinch of citric acid);
Continuing to beat, pour the prepared sugar syrup into the whites in a thin stream and beat the resulting mass for another 1-2 minutes. At this stage, the necessary flavors and dyes can be added to the cream.

Applied ready cream on the cake also with the help of a pastry syringe and nozzles. The capriciousness of the cream lies in the fact that overcooked or undercooked sugar syrup will cause the flowers and patterns from the cream to lose their shape very quickly. And the overcooked syrup will add bitterness to the cream. To thicken the protein cream, you can use agar-agar (this natural product safe for children and adults).

To prepare butter cream, you will need fatty confectionery cream (at least 32% fat) and powdered sugar. Cream is also a rather capricious ingredient. Before whipping, it is necessary to cool not only them, but also the container in which you will whip the cream, as well as the whisks of the mixer. The observance of time when whipping the cream also plays an important role, a common mistake of novice cooks is over-whipped cream. Cold cream is whipped with powdered sugar until stiff peaks are obtained. If you doubt that the cream will not lose its shape within 12-24 hours, you can add a special thickener to it, which is sold in almost any supermarket. Buttercream can also be given any shade, but classic version decorating cakes with cream - white cream color.

How to decorate a cake at home with mastic

Today it is very popular confectionery, decorated with mastic figures. It is also worth clarifying here that there are two options making mastic:

sugar;
marshmallow.

The first option is more time consuming, but guarantees the stability and strength of your figures and flowers. By the way, almost every one of us has come across such figures and flowers - they are sold as decor for Easter cakes. Sugar and marshmallow mastic are sold ready-made, but you can also make them yourself.

For cooking sugar mastic you will need:

80 ml of water;
7 g of instant gelatin;
15-20 g soft butter;
2 tablespoons of glucose (fructose);
1 kg of powdered sugar.

Gelatin must be prepared in advance. To do this, fill it with cold water and set aside for 30-40 minutes, then heat the mass until the gelatin is completely dissolved (but do not boil!). Add butter and glucose to hot gelatin, mix until homogeneous mass and refrigerate. If you want to give the mastic any shade, then the dye must be added to the hot gelatin. Powdered sugar is added to the mass only after complete cooling. It is necessary to knead the mastic like dough for dumplings (sprinkle the table with powdered sugar and knead the mass until the mastic stops absorbing the powder).

For cooking marshmallow mastic you will need chewing marshmallows (marshmallows), powdered sugar, a little butter. Marshmallows must be heated in a microwave or in a water bath until they increase by 1.5-2 times (a piece of butter must be added to a container with marshmallows before heating). Stir the enlarged sweets, add dyes and, adding powdered sugar, knead the mass similar in consistency to plasticine. This mastic is used to cover cakes and create various figures.

You can decorate the cake fresh or canned fruit, grated chocolate, coconut flakes.

Recipes for cream and other confectionery decorations

protein cream for cake decoration

50 minutes

250 kcal

5 /5 (4 )

For a long time I wanted to try making cream from proteins. chicken eggs and finally, decorate your 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 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 already holds its shape well, so it is suitable for forming flowers, inscriptions and for implementing bold ideas that you can draw from the 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 in white. 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 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 have already noted, kitchen utensils must be left in the refrigerator before making protein cream. I don't recommend doing it in the freezer. If you take out the bowl and beaters from freezer, their frozen upper words will begin to melt and give 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 a thick consistency. Another important point regarding the material of 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 done by adding to the 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, by heating raw egg whites 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. Being in the refrigerator for a long time, 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, give the ideal proportions of the 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!

Ingredients:

2 eggs (we only need whites);
6 art. spoons (without top) of powdered sugar;
25 ml of water (chilled boiled);
pinch table salt;
1 partial teaspoon of lemon juice.

What protein cream for decorating a cake holds its shape well, does not settle down and is considered to be properly prepared? One in which the ingredients are prepared correctly, of course.

In order for the protein cream for the cake to turn out airy, you need to get the eggs out of the refrigerator in advance, and separate the yolks very carefully so that they do not get into the finished product.

Why is it powdered sugar and not sand on the list of ingredients? With prolonged whipping of protein cream for decorating a cake, sugar dissolves well, but it will not give the whiteness and density that powder provides well.

Salt will not break the taste of protein custard for the cake, but will make the foam denser, do not be confused by this unusual addition.

So, how to make a protein cream for a cake?

Protein Custard Recipe Step by Step

Cooking thick syrup for protein cream for a cake, at home requires accuracy. The syrup should not be left too liquid, as the wet protein cream for decorating the cake will simply spread over the surface of the biscuit. But even caramelizing sugar to the state of candy, the protein cream for the cake will not work. Try to accurately catch the moment when the liquid thickens to the desired consistency;
We prepare the syrup as follows: pour a measured amount of water into an aluminum saucepan, pour sugar and put the container on the smallest fire, stirring from time to time. As soon as the syrup begins to drain from the spoon in a lingering thick stream, it is considered ready;
We separate the yolks from the eggs and use only the whites. Beat them with a mixer at high speed for at least 7 minutes, add salt in the process and lemon juice;
Now, without stopping intensive whipping, carefully introduce the proteins into the hot syrup. The protein cream for decorating the cake according to this recipe should take on a more distinct shape, rise in peaks and not fall off - then you can start shaping the cake.

Protein Butter Cream Recipe

Slightly different cooking method protein-oil cream for the cake. The advantages of such a mass are its plasticity and the ability to solidify well in the refrigerator.

In addition, food coloring can be added to the protein-oil cream for decorating the cake and this does not affect the quality of the cream.

To prepare such a dessert, we need:

2 proteins;
125 g sugar;
150 g butter 82%;
1 sachet of vanilla powder.

Without whipping the proteins, mix them with sugar, then put in a water bath and bring the mixture to approximately 65-750.
After that, the mass must be quickly placed in a basin with cold water and right during cooling, in the high speed mode of the mixer, beat the mixture intensively.
In the course of mixing, add, in a small piece, softened butter, vanilla, and at the very end, if required, dry or liquid food coloring.

protein custard recipe

If decorating a cake with protein cream involves the formation of a complex design of the top of the product, or a high-density layer is simply required, gelatin soaked and dissolved in a water bath is introduced into the liquid base.

The recipe for protein custard for decorating a cake, in this case, may be with or without the addition of butter - it makes no difference. The main thing is to thoroughly beat the mass after introducing the thickener.

Butter in the recipe for custard protein cream for cake, successfully replaced unsweetened cream 33% fat. Accordingly, if the cream contains sugar, the amount of sugar or powder added is reduced. A protein cream for a cake is prepared according to this recipe using two separate bases - protein and cream, which are then combined.

For the first base, the proteins are well whipped with powdered sugar, for the second, cream is subjected to the same procedure. Then both liquid components are mixed in a dry, clean dish using an ordinary baking spatula. In the recipe for this protein cake cream (pictured), for 4 egg whites take 1 cup of powdered sugar and 1 cup of heavy cream.

It is better to use helium or dry dyes for creamy mass - liquid ones will prevent the mixture from solidifying.

Not only the appearance will depend on how to make a protein cream for decorating a cake. finished product, but also the harmony of taste with a biscuit base. Vary the amount of sweet ingredients so that the cake does not turn out cloying.

Enjoy your meal!