Decoration with protein cream. Protein cake decoration at home

Cream of egg whites- This is one of the main ones used in confectionery. Protein cream, the recipe of which is extremely simple, keeps its shape beautifully on pastries, looks aesthetically pleasing and beautiful on cakes, pastries and tartlets, is used to fill custard and wafer tubes.

Many housewives are wondering how to prepare a protein cream that is not only tasty, but also so that it keeps its shape for a long time and acquires light air consistency.

There are many types of such creams - for decoration, for a layer of cakes, for filling sand baskets or others confectionery. Try various options and choose your favorite protein cream recipe.

Classic protein cream

This is basic and indeed classic recipe cream, so it is suitable not only for all sand products, but also very good for biscuit. A characteristic feature of this is that it is prepared only from raw ingredients and is not thermally processed. It is very important to choose fresh eggs for the cream so that the egg whites rise and the cream turns out to be lush. Cream of egg whites and sugar is not only delicious, but also very easy to prepare. Step by step recipe will help you prepare a lush and airy treat for decoration birthday cake or sweets.

Ingredients:

- sugar - 100 g;
- a pinch of salt;
- eggs - 2 pcs.

Cooking:

1. Separate proteins as accurately as possible. Cool down.
2. Beat the egg whites with a mixer, gently increasing the speed of beating.
3. In the process, add sugar little by little. Also add a little salt, about 2 grams.
4. Beat egg whites until stiff and firm peaks.

Custard protein cream

This protein cream cake recipe is also very simple and tasty and differs from the classic one in a small nuance. The bain-marie is most often used in children's desserts, as egg whites can be processed and are still safer than raw ones. If you are not sure about the quality of the eggs you buy, it is better to steam the protein cream. Cooking custard using a steam bath, which makes it as airy as classic cream, but safe and even more magnificent.

Ingredients:

egg whites - 4 pcs;
vanilla sugar - ½ tsp;
citric acid - 1/3 tsp;
sugar - 180 g.

Cooking:

Fill a saucepan or saucepan with water and bring to a boil.
Beat the egg whites, gradually adding sugar in a small amount to prevent the appearance of lumps that will precipitate the mass.
As you beat, add vanilla and citric acid.
When the cream becomes homogeneous - place the container on water bath while continuing to beat, but at the lowest speed setting.
When the mass begins to grow and becomes lush enough, increase the whipping speed and continue at this pace for another five minutes.
Remove the cream from the water bath and continue the whipping process for a couple more minutes. When the cream acquires the stability of protein peaks, it is ready.

Protein butter cream

A regular protein cake cream can be made even tastier if you add cream to it. The taste of such a protein-butter cream is delicate, pleasant and rich. Pay attention to the quality of the eggs, as whipped egg whites will require raw eggs, which will not be further thermally processed.

Ingredients:

egg whites - 4 pcs.;
sugar - 250 g;
high-fat cream (from 25%) - 200 g.

Cooking:

Beat egg whites with sugar until fluffy.
In the process, it is necessary to pour in a stream of cream to the proteins. Try to keep both egg whites and cream at the same temperature.
Beat the mass until a smooth and beautiful thick consistency. This protein-butter cream is ideal for decorating and filling fruit desserts.

Cream of protein and powdered sugar

Protein cream with added powdered sugar the consistency is lighter and fluffier, since the powdered sugar allows the egg whites to rise even more and achieve more airiness. Protein cream with powdered sugar will become ideal option for lungs and airy desserts and decorating cakes, since cream with sugar will still be heavier and less fluffy.

Ingredients:

3 eggs (whites);
powdered sugar - 150 g;
lemon juice- 1/2 tsp

Cooking:

Separate the whites from the yolks and refrigerate. Then start beating, gradually increasing the speed from low to high until firm peaks form.
While whipping the protein mass, gradually sift the powdered sugar into the cream.
At the end of whipping, add lemon juice along with the last portion of powdered sugar.

Protein-oil cream

A simple recipe for such a cream with the addition butter will be excellent for the formation of decorations for the cake, as such a cream holds its shape well and it is easy to form flowers, ornaments and beautiful patterns on the cake. it a good option cream for mastic, because with such a cream it is easy to cover the cake sweet mastic or decor from mastic, which definitely will not slip off the cake, but will attach to it well.

How to make protein cream at home so that it comes out uniform consistency, tasty and glossy?

This step-by-step cooking recipe will help you make the perfect protein-butter cream easily and simply in your home kitchen.

Ingredients:

powdered sugar - 150 g;
butter - 150 g;
egg whites - 3 pcs.;
lemon juice - 1/2 tsp

Cooking:

Heat oil to room temperature.
Mix the whites a little with a whisk, add the lemon juice and beat at low speed for about five minutes. Then gradually introduce powdered sugar into the cream, gradually sifting it to the protein mass and increasing the whipping speed.
When the proteins become stable and fluffy, gradually add the butter to the cream, beating the mass at a lower speed.
When all the oil is added, beat the cream for a couple more minutes.
Use a pastry syringe to form a decor or cover the surface of the cake with cream.

Protein chocolate cream recipe

Such a delicacy can be prepared both using cocoa and chocolate, previously melted in a water bath. This cream looks beautiful in decor, but it tastes delicate, chocolate, with a creamy note.

Ingredients:

cocoa - 2 tsp;
sugar - 180 g;
egg whites - 4 pcs.;
water - 100 ml;
citric acid - 1/2 tsp;
salt - 2 g.

Cooking:

In a saucepan, mix cocoa, citric acid, sugar and water. Put on a small fire and prepare sugar-chocolate syrup, without bringing it to a boil.
Beat egg whites into stiff peaks with a pinch of salt.
Pour the syrup into the fluffy mass of proteins, continuing to beat the cream. Continue whisking for about 10 minutes, until the elastic mass of the cream.

Protein cream with syrup

Cream of proteins with sugar syrup comes out extremely tender and in the process is a custard protein cream. It is important not to let the syrup boil, but only to bring the mixture to the state of an amber-colored syrup.

Ingredients:

sugar - 150 g;
water - 100 ml;
egg whites - 4 pcs;
salt - 2 g;
citric acid - 1/2 tsp

Cooking:

Cook no small fire sugar syrup from water, citric acid and sugar.
Whip the egg whites until stiff, adding a little salt.
Continuing to beat the proteins, add sugar syrup to the mass and beat for about ten more minutes.
Use cream to decorate or fill desserts.

Protein cream with mascarone

Delicious protein cream with mascarpone has a pleasant creamy taste, holds its shape well and is just perfect as a filler for tubes and waffle baskets. With protein cream, with the addition of such cheese, a biscuit harmonizes especially deliciously, which can be plentifully layered with cream or make a biscuit roll.

Ingredients:

mascarpone cheese - 800 g;
egg whites - 4 pcs.;
powdered sugar - 200 g;
high fat cream - 200 ml.

Cooking:

Cool egg whites well and beat, stirring in powdered sugar, until persistent peaks.
Cool the cream and beat until thick.
When the mass becomes strong, gradually add whipped cream and mascarpone to the cream, whipping the mass at low speed until a beautiful thick cream.
It is best to use the cream immediately, after preparation, so that the mass does not lose its shape.

Protein cream with gelatin

Preparing a protein cream with the addition of gelatin is simple and such a cream not only keeps its shape well, but also allows you to make beautiful flowers and patterns on pastries. Can be added to cream food colorings and give the patterns any color scheme. Such a protein cream with gelatin will perfectly manifest itself in decorating cakes and layering fruit desserts.

Ingredients:

gelatin - 2 tablespoons;
squirrels - 5 pcs.;
citric acid - 1/2 tsp;
sugar - 250 g;
water - 5 tablespoons;

Cooking:

Pour gelatin with boiling water and leave to cool completely. During this time, the gelatin will swell.
Cool the proteins and beat with a mixer to steep peaks along with citric acid and sugar.
When the proteins become fluffy and stable - add gelatin, continuing to beat the mass.
After adding all the gelatin, the cream is ready for use and decoration.

Making a protein cream at home is quick and easy. It will undoubtedly decorate your pastries not only with a beautiful glossy finish, but also with sophisticated patterns, ornaments and flowers. Correct cream should be thick, strong, shiny.

Why doesn't protein cream work?

The problem may be the temperature of too warm proteins or the wrong proportions. Proportions are very important, because correct ratio proteins and sugar - the key to a lush and perfect creamy consistency. When cooking, it is important to whip the cream in increasing order - from low to high speed, so the cream will rise better, the protein mass will become lush and more airy. Try and experiment with various recipes and find your perfect recipe air treats.

Today we will take a closer look different ways decorations homemade cake with the help of mastic, marzipan, protein cream, fruits, chocolate, meringue meringue. It is incomparably more pleasant to enjoy the taste of an exclusive cake, prepared and decorated with your own hands, than to eat shop product with ingredients of unknown quality. Is it difficult to master decorating cakes at home ... so much so that our dessert dish surpassed the purchased options in quality and beauty? Absolutely not difficult! And in this material you will find master classes (see photo and video tutorials) on decorating cakes. You will learn how to make protein cream for decorating a cake and how to apply it on the surface of a treat to make delicate patterns and flowers.

How to quickly decorate a homemade cake with protein cream:

STEP-BY-STEP RECIPE. HOW TO PREPARE PROTEIN CREAM WITH YOUR HANDS .

HOW TO DECORATE A CAKE WITH ICE, MARZIPAN, CHOCOLATE .

If you try to decorate your masterpiece like a store, it will look boring and not original. But if you connect the chef's fantasy, confectionery miracle will look amazing, so you can cover up all the missteps accidentally made when baking the cake. Guests will admire it appearance, and they won’t even notice that the filling turned out to be rather dry, and the shape of the product is different from what was originally planned. Today, decorating homemade cakes is very popular with housewives and many create real masterpieces of culinary art with their own hands!

One of the most popular means for decorating homemade cakes is cutting fruits and berries. You can come up with bright and colorful combinations of chopped apples, raspberries, kiwi, oranges, cherries, strawberries. Figures are cut out of fruits, or they simply cover the top with slices. Small berries can simply be carefully laid out on top, whole. Not enough fruit for your invention? Feel free to add jelly to them.

Decorating cakes at home with fruits does not take much time, and the result exceeds the wildest expectations. But you should not water the cake with a watery mass, which at one moment will be on the edges of the festive plate. It is better to wait, and when the jelly begins to harden, cover your masterpiece with a thick consistency.

Decorating the cake with protein cream is another win-win option, especially if you have a pastry syringe on hand, it will help to draw an elegant picture on the surface of the cake. What is the most preferred cake decorating cream?
Cream Standard Ingredients:
butter, beaten eggs and cream with added sugar.
Cream with condensed milk.
Beat the melted butter with a mixer, add condensed milk and beat until the consistency becomes the same type. Next, the skazu cream is placed in a syringe and the drawing lesson on the cake begins. Suitable instead of a syringe plastic bag with a cut edge, with careful pressure, the lines will turn out to be quite thin.
Raising the topic of decorating holiday cakes, one cannot fail to mention such a popular method in our time as decorating cakes with mastic . If modeling from plasticine was once your hobby, then feel free to decorate the cake with mastic. To begin with, you can make milk mastic at home from milk powder, condensed milk and powdered sugar (all components in equal proportions).
Mix the powder with milk powder, pour everything into condensed milk, mix again. The product will look like plasticine - sculpt whatever your heart desires. Finished figures should dry a little. Figures can also be flat: roll the mass into cling film like a dough (previously sprinkled with powder) and cut out the desired shapes with a knife. Overdried mastic wrap in a film, sprinkle too sticky with powder.

Now you know how to make protein cream for decorating a cake, how to decorate a cake with fruit or mastic at home. We will be glad if you share your recipes for cooking and decorating cakes in the comments to the article.

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. We pay special attention during the preparation of the cream 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 a fairly thick, 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 a tight lid, use it like 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. A variant of a stable and fragrant protein cream with boiled condensed milk. To taste, it really resembles caramel, but it is not required to melt granulated sugar, and 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, total weight about 110 grams, maybe 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 caramel taste. 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 varieties of different 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

Rinse three chicken eggs 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.

To achieve the desired consistency, do not interrupt the protein mixture. 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 with a sufficient amount of 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, we suggest preparing the third version of a sweet dressing 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 cream to a 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 in the 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 the granular gelatin into a bowl. Pour without stirring warm water. Its temperature is up to 60 degrees.

After fifteen minutes, reheat the gelatin mixture, achieving a homogeneous 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.

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

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

Varieties

Several types of cream can be prepared from egg whites, which vary depending on certain components in the composition. You can decorate your product with one of the following compositions:

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

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

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

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

Basic protein cream

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

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

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

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

protein recipe custard:

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

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

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

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

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

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

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

On gelatin

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

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

The preparation is quite simple:

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

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

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

Custard for cake

Protein-custard for decorating a cake and filling small pastries - step by step cooking according to family recipe. Detailed cooking guide

400 ml

30 minutes

200 kcal

4.61/5 (23)

Kitchen appliances and utensils: a blender (ideally a food processor with a bowl) for whipping your cream, a hand mixer, 2-3 deep bowls with a capacity of 300-500 ml, a saucepan with a capacity of 700 ml or more, measuring utensils, teaspoons and tablespoons, a whisk and a wooden spoon.

Friends often ask me questions about perfect decoration for ready-made sweet products, so that it is “like in a store”. We all know that, ideally, baking for the holiday should attract the attention of guests and make our table brighter and more tempting, and also not take too much time and effort from the hostess who has just made the cake.

I recently found a great solution to a problem with the help of my mom, who usually cooks. protein custard for decorating and decorating holiday cakes. The process of preparing the cream is easy and fast, and also very interesting for both culinary mastodons and beginners in the kitchen.

Today I decided to write detailed a guide to making the cream so that you don't have any additional questions after reading.
This cream is prepared in just a few steps, so do not be afraid that you will not have time to decorate the cake by the time it is served. In addition, the cream does not have to be refrigerated for it to harden.

Make sure that all the dishes that you are going to use to make the cream are well washed and wiped dry. The cream can be spoiled if even a gram of dietary fat gets into it.

You will need

Cooking sequence

In order to check readiness syrup, 2 minutes after the mass has warmed up to 60-70 degrees, immerse a tablespoon in the mixture and immediately carefully pull it out - the syrup should reach out from the pan with a long thread. Alternatively, you can scoop syrup into a teaspoon and cool immediately by placing the bottom of the spoon on the surface. ice water or put in the freezer for a minute. After that, the syrup from the spoon should easily Roll down into a ball.

Your perfect cream ready to decorate the cake! Now you can start decorating your cake, as it can be applied even to a still hot product. But if you're not in a hurry, put it in the fridge for 30 minutes- so your filler will become even stronger and will be able to stay on any surface.

How to make a decoration with this cream

The creamy mass, painted in different colors, can be applied in several steps to the surface of the cake. This will give your baked goods a festive and colorful look.

Video recipe for step-by-step preparation of cream

How to put into practice a protein custard recipe for decorating a cake: watch the video of the process in detail.

This amazing egg white cake cream can be used not only as a decoration, but also for filling them various confectionery products, such as eclairs, muffins or tubules. Since the cream is custard, it can even be suitable for Napoleon and other similar puff pastries.