It is so accepted that any festive event is certainly accompanied by the presentation of a chic gift to the hero of the occasion. delicious cake. No one knows when it started, but the old tradition is still alive today.
How to make a symbol of celebration unforgettable
To attract everyone's attention, the cake must look beautiful. This effect is easy to achieve if there is a snow-white protein cream on top of it. The cake will immediately attract everyone's attention, and the goal can be considered achieved. It is also important that it is not very difficult to make a protein cream at home on your own. To do this, you only need to have 3 raw chicken eggs, 200 grams of sugar and a quarter teaspoon of citric acid available.
Required for work steam bath, or you can just use two pans of different diameters. Pour water into one and put on fire, and start cooking delicacies in the other. The process must be carried out as follows:
- Separate the yolks from the whites.
- Place the whites in a dry smaller saucepan, add the lemon there and start whisking with a whisk.
- Continue beating while adding sugar little by little.
- As soon as the water in the first pot boils, place the second one on it so that its bottom does not touch the hot liquid, and continue whisking for about 15 minutes more. During this time, the cream will clump into a tight lump and stick to the whisk.
- Remove the top container and continue the active mixing process for a few more minutes. The product is ready.
Another version of the cream
Many people think that the protein cream will turn out to be more tender and airy if you add not ordinary sugar to it, but a syrup from it. To do this, you just need to slightly adjust the original ingredients. It will take 3 eggs, 250 grams of granulated sugar, 70 grams of water and 2 grams of lemon.
Protein cream is prepared in a similar way:
- Pre-prepare the syrup. To do this, boil water in a separate container, add sugar to it and slowly heat until it is completely dissolved, stirring constantly. Add citric acid and stir well. The syrup should not darken. Its readiness can be determined by dropping it on a saucer or in cold water. On a plate, it should not drain, and in the water it will be possible to make a ball out of it. Now the main process begins.
- Place the whites in a clean, dry bowl and beat with a mixer into a dense foam.
- Without interrupting the beating, slowly pour in the syrup. The process should be continued until the mixture is completely cooled.
Now you can slowly start decorating confectionery, because such a cream can be stored in the refrigerator for up to 3 days. There is time for reflection.
Ways to decorate confectionery
Depending on the desire and abilities of the confectioner, decorating the cake with protein cream can be done in various ways:
1. Ready biscuit or a stack of cakes is easiest to completely cover with a thick layer of the resulting mixture. Most often this is done with a wide knife or fork. But professionals for this case have special blades.
2. The cream can be applied with a pastry bag or syringe. Usually in a set with such devices there are a large number of nozzles. They differ from each other in the shape of the outlet, which makes it possible to apply various patterns or figures to the surface of the product. If there are no such items in the house, then decorating the cake with protein cream can be done using plain baking paper. To do this, you need to roll it into a cone in the form of a tube and cut off the tip a little with scissors at an angle. You will get a kind of envelope, which remains only to be filled with cream, and you can begin work.
Unity of opposites
In order for food not only to be enjoyed, but also to be beneficial, it is necessary to correctly select the initial components. As you know, all products are divided according to the predominant content of certain substances. Each such type is processed in a special way. human body. This circumstance must be taken into account when selecting ingredients for complex dishes. But it doesn't always work out that way. For example, sugar and nuts are completely incompatible, as well as eggs and strawberries. Therefore, no fruits can be used with protein cream (although, it should be noted, this is quite delicious combination). But in life, sometimes you have to close your eyes to something. It really does look great biscuit cake, entirely covered with protein cream and strewn with fresh raspberries, blueberries, cherries, blackberries or strawberries. Such a spectacle in itself is appetizing and attracts well-deserved attention.
Essential replacement
Not everyone knows how protein differs custard from regular protein. In fact, everything is very simple. In the second case, granulated sugar or powdered sugar is used in the cooking process. Whipping can be done in normal conditions or in a water bath. In the first case, first prepare sugar syrup, and only then this hot (but not boiling) sweet mass is added in a thin stream to whipped proteins. This essential moment allows to make the final product more elastic and durable. Protein cream is most often used for stuffing tubules, eclairs, profiteroles and other dough pieces. They can even cover the cake crust. But after a short time, the delicate layer may lose its shape and drain. In this case, it is best to take custard. Its dense structure is able to maintain its elastic qualities for a long time. This is exactly what confectioners need. Ready product ideally, it should retain its external qualities as much as possible, tolerate transportation and small temperature changes well. With custard, these tasks are doable.
Product with unlimited possibilities
A special place in the production of cakes is decorated with protein cream. This The final stage can be considered the most important. True, for work it is better to take a custard semi-finished product. In this case, it will also be possible to make a voluminous tender layer between the cakes from it. Such a mass will not settle for a long time and will not spoil appearance products. The surface of the cake can be covered with flowers and petals made from the same cream. It's easy to make them. All you need is a pastry bag with nozzles, scissors, food coloring and a little imagination. The glossy surface of the cream will give the flowers an extra shine, and the elastic mass will not allow them to turn into a shapeless sweet lump over time. You can choose the color scheme to your liking, and otherwise follow the advice of experienced professionals. With the help of a syringe, you can also make any inscription, and for even greater effect, complement the overall picture. fresh fruit, candied fruit or chocolate.
Ideal for decorating baked goods. If you do everything right, the decoration from such a cream will keep its shape, will not spread, it will turn out snow-white and very tasty. You can layer cakes with protein foam, fill cakes, decorate a cake and cook original flowers and leaves at home.
Like any other, protein cream for decorating a cake is prepared in a special way. He is a little capricious, requires compliance temperature regime and a certain speed and time of whipping. Follow the recommendations:
- The container in which the protein mass will be whipped must be wiped dry. Also, there should be no traces of fat on the walls and bottom.
- When separating the proteins, make sure that no drops of the yolk get in, otherwise the foam will not be lush and stable, and it will not be possible to prepare a high-quality cream.
- Readiness is checked as follows: with a spoon or whisk, you need to lift a small part of the cream. If the slide does not settle, the mass is ready for decoration. This method is also called "to lush peaks."
- The temperature of the proteins should be about 10 degrees, that is, in the evening they must be placed in the refrigerator, and taken out immediately before cooking. The dishes in which you will beat the foam should also be cold - put it in the cold for half an hour. If the eggs have just been bought, and the cream needs to be made quickly, beat the whites in a bowl set in another container with ice water(ice).
Do not overdo it when whipping the foam, otherwise it will turn out to be "clogged", lose airiness. Depending on the power of the mixer, the process lasts about 5-10 minutes. Beating whites with a whisk at home is difficult and long: it will take you at least half an hour. You can use an immersion blender. In this case, it is necessary to constantly scroll it over the entire container or twist the dishes with proteins themselves.
protein cream recipe
The standard recipe is very simple. Buy all products in advance and put in the refrigerator for the whole night. Start making cream only when the cake is completely ready for decoration: assembled, its surface is covered with icing, cream or confiture and leveled. Protein custard is denser, and the recipe is also simple. The most stable cream based on proteins - with the addition of gelatin.
Ingredients:
- Sugar - 1 cup;
- 3 proteins;
- 100 milliliters of ordinary water;
- Salt - 1/5 teaspoon.
Cooking process:
- Boil the custard syrup. To do this, mix sugar and water, put the saucepan on a small fire. Bring to a boil and start stirring vigorously. Boiling time - about 35 minutes. The syrup should be thick enough, caramel-colored, and lose some volume. Stir regularly, otherwise the syrup will simply harden and turn into a lollipop.
- We check the readiness of the syrup using the ball method: drop a large drop of syrup into a glass of cold water, wait until it cools. Remove the drop and roll into a ball in the palms of your hands. Happened? The syrup is completely ready for this recipe.
- 5-8 minutes before the syrup is ready, start whipping the egg whites. Carefully separate them, add a little salt, dip the beaters of the mixer there and turn it on at medium power. After about three minutes, increase the power to the maximum. When the whites do not flow from the upturned dish, begin to pour in the hot (freshly removed from the heat) custard syrup. The jet must be very thin, it must be poured in slowly, otherwise the proteins in the foam will simply boil.
- It is necessary to beat the mass until it cools down. At this stage, it is advisable to have an assistant so that someone interferes with the syrup, and someone whips the whites.
- To cool the custard faster, you can place the whisk bowl in another container with cold water and then decorate the cake. Cream with gelatin must be immediately removed in the cold.
Protein cream for decorating the cake, you can flavor and tint. As a flavoring in accordance with the recipe, you can use:
- vanilla powder or extract;
- rum, liqueur, cognac;
- lemon or orange zest (you can simply decorate on top of the cream);
- some nut flour.
Dyes are used food according to the recipe. The cream has a snow-white color without yellowness, as in oil, so any color will be pure and without impurities. Cocoa powder can be used as a dye: it is mixed with sugar, which goes into syrup. But more often, the protein mass is left in its natural form - snow-white peaks, flowers or sides look great on the surface of the cake, especially if it is covered with contrasting icing, cream or caramel.
Jewelry based on protein cream
Snow-white or tinted according to the recipe protein cream can be used anywhere in the cake: sides, top, layer between the cakes. From it you can prepare many decorative elements of a confectionery product:
- Sides. You will need a cornet with a nozzle. The cream is squeezed onto the prepared surface (icing, jam) along the entire top line of the cake.
- Lettering at home. The smallest nozzle is used. It is necessary to complete the inscription with a sharp movement back so that there is no ugly “tail”.
- Flowers. Roses, lilies, chrysanthemums, tulips, daisies - a pliable protein cream is suitable for forming any flower, leaf or other figure. The recipe for making these flowers is extremely simple. Flowers can be prepared immediately on the cake, and separately on a plastic “nail” with a round hat or other improvised means. A separately made flower can be placed on a glass or glass and put in the freezer for 10-15 minutes. This will make it easier for them to decorate the cake without wrinkling it.
- The sides of the cake are also decorated with cream using a syringe or a bag with a corrugated nozzle. The diameter of the nozzle is not less than 0.5 cm.
- The easiest recipe is to cover the entire surface of the cake with cream, and then decorate with fruit slices or sprinkles, nuts, grated chocolate. This is easiest to do at home.
Protein cream adheres perfectly to both the dough and the coating. It fills all the bumps and cracks on the surface of the product, and therefore can serve as an excellent coating in any cake recipe. Light texture, minimum calories and snow-white color - the cake decorated with protein cream is elegant and beautiful. You can decorate the decor from it with fresh fruits and berries, laid out slices, cocoa powder (you can use stencils), various sprinkles, mastic elements and chocolate figurines or openwork patterns made at home.
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Products:
Egg whites - 4 pcs.
sugar - 1 tbsp.
vanillin on the tip of a knife or vanilla sugar- one sachet (alcohol, fruit syrups can also be used for flavoring)
citric acid - a quarter of a teaspoon
Custard protein cream - cooking technology
1. Put water to heat up in a large saucepan for a water bath. Place 4 squirrels in a smaller saucepan or a heat-resistant bowl. Whisk a little. Add one glass of sugar vanilla sugar and a quarter teaspoon of citric acid. Whip a little more.
2. When the water bath boils, put a saucepan with cream on it. And beat with a mixer for ten to fifteen minutes.
When the cream is all collected on the whisks, or very clear traces of the whisk remain, then remove from heat.
3. When removed from the bath, beat for another five minutes, the cream continues to thicken. If you rub a drop of cream between two fingers, the structure should be silky, and sugar should not be felt.
Protein cream for decorating the cake is ready. Look how well he keeps his shape! And here are amazing videos of how masters work with this cream. Look, it's just a thriller, what a beauty it turns out! (The video is not mine, I just really liked it)
Protein cream is one of the main confectionery creams, which, as the name implies, is prepared on the basis of egg whites and sugar. Most of us have known its taste since childhood, because it was the protein cream that was traditionally filled with the famous cakes-baskets.
The main recipe involves the use of fresh proteins chicken eggs and sugar, which are beaten until a fluffy thick mass is formed. In addition to the main one, there are other ways to prepare the cream - in a water bath, with the addition of cream, butter and other ingredients.
Protein cream is used for filling cakes, eclairs and other desserts. In addition, it can be used to decorate cakes and as an independent dessert.
Protein cream - the main recipe step by step
This cream is otherwise called "raw". The fact is that the ingredients do not pass any heat treatment and are used raw. Therefore, it is extremely important to choose the freshest and cleanest eggs.
Taste Info Syrup and Cream
Ingredients
- egg whites- 3 pcs.;
- powdered sugar - 130 g;
- a few drops of lemon juice.
How to make protein cream at home
Place the cooled proteins in a bowl and beat them with a mixer, first at low speed, then gradually increase it.
When the proteins form stable peaks, without stopping beating, add the sifted powdered sugar.
Together with the last portion of the powder, add a few drops of lemon juice and beat until the powder is completely dissolved. Cream is ready!
Protein cream in a water bath
This type of cream is safer than the previous one, since the proteins here are amenable to heat treatment. Therefore, if not perfectly clean and fresh eggs, then it is better to opt for this recipe.
Ingredients:
- proteins of large chicken eggs - 4 pcs.;
- sugar - 1 cup (about 200 g);
- vanilla sugar - 1 sachet;
- citric acid - a large pinch.
Cooking:
Prepare water bath- Pour a little water into the pan and set it on medium heat to boil.
Place all the ingredients in a clean and dry bowl and beat them with a mixer for 1.5-2 minutes until the mass becomes homogeneous.
Transfer the bowl to the water bath and continue beating at low speed.
When the mass becomes sufficiently fluffy, turn the mixer to a higher speed and continue beating for another 5-6 minutes.
Then remove the cream from the water bath and beat for another 2-3 minutes.
When the peaks on the surface are very stable, the cream is ready. It can be used for cakes and pastries, it keeps its shape perfectly, you can use culinary nozzles to make beautiful jewelry on the cake.
Protein cream for eclairs
Eclair is a dessert of French origin, which is a pastry made from choux pastry hollow inside. Traditionally they are filled with cream. Most often used custard or chocolate cream, but protein can also be used. Then the dessert will become lighter and more airy.
Ingredients:
- egg whites - 3 pcs.;
- sugar - 1 cup;
- drinking water - 100 ml;
- a pinch of salt;
- a few drops of lemon juice.
Cooking:
Mix water with sugar and put on high heat.
Continuously stirring the syrup, boil it for 10-15 minutes. Readiness can be checked by dropping the syrup into cold water. If you can roll a ball out of it, then the syrup is ready.
Combine the whites with salt and lemon juice, beat them until stable peaks form.
Without ceasing to beat, pour boiling syrup into the cream.
Beat the cream until it cools completely, and then fill the eclairs with it.
Cream of proteins and cream
This version of the cream will have a gentle creamy taste and it's easy to prepare. It is important to consider that here, as in the main recipe, raw proteins are used. Therefore, special attention should be paid to the quality of eggs.
Ingredients:
- fresh squirrels - 4 pcs.;
- sugar - one and a half glasses;
- heavy cream (at least 25%) - 1 cup.
Cooking:
- Mix egg whites with sugar and beat until fluffy.
- Whisking constantly, pour in the cream in a thin stream.
- The result is a smooth glossy mass - this is the protein-butter cream. It is perfect for decorating desserts.
teaser network
Protein-oil cream
Delicate and delicious, reminiscent of ice cream, the cream is mainly used to decorate various desserts. Let's figure out how to make a protein cream with butter.
Ingredients:
- squirrels - 3 pcs.;
- powdered sugar - 150 g;
- butter- 150 g;
- lemon juice - a few drops.
Cooking:
Prepare the butter - take it out freezer to warm it up to room temperature.
Place the whites in a clean and dry bowl, then lightly mix them with a whisk (it should also be clean and dry).
Add a few drops to the proteins lemon juice and beat everything together at a low mixer speed for 3-4 minutes.
Increase the speed a little and gradually add powdered sugar to the proteins, continuing to beat.
When stable peaks begin to form on the surface of the protein mass, reduce the speed a little and add the softened butter bit by bit, without ceasing to beat.
When all the butter is in the cream, continue to beat for another 1-2 minutes until smooth. Cream for the cake is ready!
Dyes for protein cream
Quite often on confectionery you can see decorations made of colored protein cream. Fillers for various cakes, tubes and, of course, patterns on the cake can be colored. Making colored protein cream at home is not at all difficult. For this, ready-made dyes or natural ones that you can make yourself are suitable.
To color the cream, the following ingredients are suitable:
- Carrot juice. It will color the finished cream in a bright yellow color.
- Orange dye can also be made from carrots. To do this, grate it on a fine grater, and then fry in in large numbers butter (the ratio of butter to carrots is 1: 1). When the carrots become soft and the oil turns orange, put the mass on cheesecloth and squeeze well. The resulting liquid is the dye.
- Saffron or turmeric will give the cream a rich yellow tint. To do this, the spice powder must be diluted in a small amount water and insist during the day. So it will turn out natural dye.
- Beetroot is known to intensely color foods in a rich pink color. To make a natural dye out of it, you need to grate the beets, pour a small amount of water (to cover) and boil for 30-40 minutes. Strain the finished broth. He will be the dye.
- Juice, syrup and puree from red berries will give the cream a red color.
- Pomegranate juice and red wine will also turn red.
- Decoction of red cabbage is a blue dye.
- Juice from blueberries or dark grapes will give the cream blue and purple hues.
- Spinach can be used to make green dye. To do this, squeeze it through cheesecloth and use the resulting juice as a coloring agent. Or you can grind the spinach leaves to a puree state - it will also color the cream green.
- Coffee or melted chocolate will color the cream in the appropriate brown shades.
In addition to the ingredients described above, any jam can be used to give the cream the desired color.
Protein cream with jam
The cream according to this recipe is somewhat more difficult to prepare than the usual one, but the result will certainly please. finished product will have not only a beautiful color, but also a fruity or berry flavor. You can use jam or jam.
Ingredients:
- squirrels - 3 pcs.;
- gelatin - 1 tsp;
- sugar - 90 g;
- a few tablespoons of any jam (depending on the desired color of the finished cream and taste).
Cooking:
Soak gelatin in a little water to swell.
Put this mixture on the most slow fire and stir constantly until the gelatin dissolves.
Heat the jam, rub through a sieve and dissolve the sugar in it.
Boil the jam over low heat for 5-6 minutes, add the gelatin mass to it and mix.
Beat egg whites as usual until stiff peaks.
In small portions, add to them a mass of jam, without stopping whipping.
You will get a colored protein cream with a fruity taste.
If you wipe the jam through a large sieve or grind it in a blender, then the finished cream will have small inclusions of fruit, as in the photo.
Tips
- Proteins will whip better if they are pre-cooled.
- The bowl and whisk must be perfectly clean and dry. It is also advisable to pre-cool them.
- On the final stage whipping proteins, you can add a little liquor to them - this will give ready cream unique aroma.
- Eggs are best chosen fresh. Proteins from old eggs beat worse.
- In order for the proteins to beat well, a pinch of salt, a few drops of lemon juice or vinegar are added to them.
- Choose a container several times larger than the initial volume of the proteins, as they will increase greatly during the whipping process.
- For whipping, it is better to choose a bowl made of glass or enameled. Definitely do not use aluminum dishes - because of it, the cream will turn gray.
- Beat egg whites first at low speed and then gradually increase it.
- It is important to ensure that in the process of whipping, the whisk touches the entire protein (along the walls of the bowl and at its bottom).
- The finished cream is stored in the refrigerator for no more than 36 hours.
In the traditional sense, protein cream is a cream made from egg whites and sugar. However, there are many other ways to prepare it: the technology may change - for example, the cream is brewed; other ingredients are added - butter, jam or cream, etc.
Whatever recipe the hostess uses, protein cream is always tasty and even quite healthy. Use it to stuff cakes and tubes, or to decorate desserts. It can also be served as an independent dessert, garnished with fruit. But for smearing the cakes, it is better to choose a different cream, since the protein one will be too airy.
Egg white cream 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 other 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 fluffy. 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 commonly 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. Custard is prepared using 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 also vanilla and citric acid.
- When the cream becomes homogeneous, place the container in a water bath, continuing to beat, but at the lowest speed.
- 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
Cream of proteins with the addition of powdered sugar is lighter and more fluffy in consistency, 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 of butter will be excellent for shaping cake decorations, 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?
A step by step cooking recipe will help you make the perfect protein-oil cream easy and simple 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:
- Prepare sugar syrup over low heat 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 egg whites and beat with a mixer until stiff peaks 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.
