How to make protein cream. How to make cream from eggs and sugar: useful tips and recipes

The airy tender mass is easy to prepare and can complement almost any sweet dish. Protein cream recipes do not require a large number of components, while it can be used as a filling or decoration for cakes and pastries. eclairs, tubules, jelly and even pancakes. Products filled with snow-white cream will decorate any festive table or diversify an ordinary dinner.

How to make protein cream

The composition of the mass includes a large amount of granulated sugar, however, despite the fact that it is the main enemy of a beautiful figure, the component serves as an excellent preservative. Thanks to this, protein fillings stay fresh much longer than butter or other fillings. However, it is best to use the cream immediately before it loses its fullness. Rules for preparing proteins:

Only chilled proteins are suitable for whipping (ideally, their temperature should be 2 degrees).
Cooking utensils must be thoroughly washed and dried (the minimum amount of water or fat reduces the splendor of the dish by half). It is better to treat the bowl and beaters with boiling water.
With manual whipping, the sugar has time to dissolve without residue, and when using a mixer, you will save time and effort, but you will have to more closely monitor the protein mass (if sugar crystals remain in it, the cream will not be elastic).
To avoid the problem described in the previous paragraph, it is better to take powdered sugar instead of granulated sugar, which should first be sieved.

With sugar

Raw protein cream is a great base for desserts. Cooks also call this filling the main one and use it to create meringues, marshmallows, and bake crispy cakes (for example, for Kyiv cake). As a layer of cakes, the protein mass is used extremely rarely, because under the weight of baking it loses its splendor and shape. Experienced chefs advise whipping egg whites not with sugar, which can then crunch on your teeth, but with powder. The first option is acceptable only if in the future the mass will be subjected to heat treatment (baked in meringue, etc.).

With syrup

An alternative way to create toppings for desserts is to boil the protein mass on sugar syrup. Ease of preparation and delicate structure make this cream the best option for any confectionery. To create it, powdered sugar is poured into a small container, which is then poured with warm water; the container is placed on medium heat.

The powder is boiled with constant stirring. When the syrup boils, small bubbles appear on the surface, which after a few minutes increase in size, take the liquid with a spoon and pour it into cold water. If the syrup has frozen in a drop, but is well rumpled with your fingers, it is ready. After it, gently pour it in a thin stream into the proteins whipped in a separate container.

Protein Cream Recipes

To prepare a delicious tender cake, you need to grease it with a large amount of protein cream, which is easy to make on your own. There are different options for protein impregnation recipes, each of which has its own characteristics. The main types of creamy mass on egg whites:

custard;
raw;
protein-oil;
protein with gelatin.

Custard

Servings: 1 cake or 15 pastries.
Calorie content of the dish: 191 kcal / 100 g.
Purpose: dessert.
Cuisine: Italian.

Protein-custard is ideal for decorating a cake and filling tubules or eclairs. It differs from other fillings in its delicate texture and very airy, light texture. It is based on a minimum of fat, unlike oil or chocolate impregnation. In addition, the protein cream keeps its shape perfectly even when it stays out of the refrigerator for a day. The big advantage of such a base for desserts is that it is prepared from affordable and simple products.

Ingredients:

sugar - 1 tbsp.;
chicken proteins - 4 pcs.;
water - 0.5 tbsp.;
lemon juice - 2 tbsp. l.

Cooking method:

In a deep bowl, mix water and granulated sugar, after which the container is put on fire.
Juice is squeezed out of 1 lemon, filtered through gauze.
After boiling, the syrup is cooked for another 10 minutes, while it will become thicker and darker.
Cold raw proteins should be beaten until persistent peaks appear.
When the mixture takes on the form of a stable foam, you can begin to pour in a trickle of hot syrup, continuing to beat the proteins with a mixer.
Without turning off the device, lemon juice and sugar syrup are added to the components.
After that, the mixture is whipped for another 7-8 minutes until the mass becomes snow-white, fluffy, dense.
Ready-made custard protein cream can be immediately placed in tubules / eclairs or used to decorate a cake, pastries.

Protein cream for eclairs

Cooking time: 25 minutes.
Servings: 20 eclairs.
Calorie content of the dish: 439 kcal / 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty of preparation: easy.

Loved by many, delicious tender filling is often used to fill eclairs. At the same time, in order for the dish to turn out successful, the consistency of the protein cream is important, since in case of unsuccessful preparation, it can flow out of the cakes. A dense mass consistency can be achieved if you follow the rules for its preparation. Below is a detailed description and with a photo of the technology for preparing the filling with a creamy taste.

Ingredients:

lemon juice - 3 tbsp. l.;
egg whites - 4 pcs.;
vanillin;
water - ½ tbsp.;
sugar - 2 tbsp.

Cooking method:

Chilled proteins need to be beaten with a mixer, in the process adding 2 tbsp. l. lemon juice.
When the mass turns into a lush foam, the mixer can be turned off for a while.
Put the sugar combined with water on the stove, stir constantly until the sugar dissolves. The readiness of the syrup is determined as follows: you need to drop a spoonful of liquid into cold water. If the syrup does not dissolve, but curls up into a small ball, it is ready.
Pour the syrup into the whipped egg whites hot and little by little. In this case, the components should be whipped at low speeds of the mixer.
After the device is turned on to the maximum and 1 tbsp is added to the mass. l. lemon juice.
After 10 minutes of operation of the mixer, the dense foam should increase in volume, become even thicker.
Add vanillin or other natural flavoring here, if desired. The filling for eclairs is ready.

For decorating a cake

Servings Per 1 Cake.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Ideal biscuit cakes are those that are smeared with a lot of protein cream. At the same time, it can be quickly made at home from improvised components: you just have to choose the right recipe from the many existing ones. The dessert will turn out much tastier and healthier than those presented on store shelves. Below is a description with a photo of how to prepare a delicious impregnation with an airy consistency for cakes.

Ingredients:

sugar sand - 1 tbsp.;
egg whites - 3 pcs.;
salt, lemon juice.

Cooking method:

The container for whipping the components and the whisks of the mixer must be perfectly clean and dry (it is better to take glass or metal utensils).
Proteins are whipped to stable peaks. To speed up this process, the egg container is placed in cold water.
After using a water bath. To do this, take a large saucepan, into which some water is poured. Inside is placed a container with a protein mass. Without turning off the mixer, the contents of the bowl warm up on the stove.
When the mixture begins to foam, it is removed from the oven. Protein product should continue to beat until completely cooled.
When the mass reaches room temperature, sugar is added to it and beat for another 5 minutes. At the end, add a little salt here and pour in lemon juice. If desired, the impregnation for the cake can be colored with food coloring.

Protein cream with gelatin

Cooking time: 1 hour.
Servings Per 1 Cake.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Cream of protein and sugar is suitable for decorating confectionery, filling tubules or eclairs. If you combine it with fruits or berries, you can get a delicious work of art. The texture of the mass comes out very lush and resistant due to the gelatin that is part of it. From the finished product, you can make a cake or "Bird's Milk" sweets, waiting for the mass to solidify. How to make a cream of eggs and sugar with gelatin?

Ingredients:

citric acid - 1 tsp;
squirrels - 5 pcs.;
sugar - 1.5 tbsp.;
water - 10 tbsp. l.;
gelatin - 2 tbsp. l.

Cooking method:

Gelatin should be poured with boiled water in advance and left to swell.
When the component increases in volume, it is heated without bringing to a boil, but only until the grains are completely dissolved.
While the gelatin is cooling, beat the chilled chicken proteins with citric acid.
Having achieved a homogeneous consistency and splendor of the mass, gelatin must be drained into it in a thin stream. In this case, the mixer speed is minimal.
After 5-7 minutes of whipping, you can start decorating the cake with protein cream.

Oil-protein

Cooking time: 20 minutes.
Calorie content of the dish: 230 kcal / 100 g.
Purpose: dessert.
Cuisine: French.

As a rule, the protein-oil mass is used to decorate cakes, leveling their sides and top, as it holds its shape well and is easy to work with. The filling is also used to fill cupcakes, cakes and other desserts. With proper preparation, the mass is tender, airy, and tastes like creamy ice cream. Below is a recipe for a protein cream at home with a photo.

Ingredients:

butter - 0.3 kg;
egg whites - 6 pcs.;
powdered sugar - 0.3 kg;
vanillin.

Cooking method:

Butter should be cut into small cubes, allowed to melt slightly at room temperature.
Proteins should be previously separated from the yolks, placed in a dry, clean bowl, beat until a thick, dense foam is formed.
While whipping, powdered sugar and vanilla are added to the proteins in small portions.
After they begin to lay the butter, achieving perfect uniformity.

Protein-creamy

Cooking time: 10 minutes.
Servings: 10 pastries or 1 cake.
Calorie content of the dish: 226 kcal / 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty of preparation: easy.

This filling is ideal for choux pastry, puff pastry or shortcrust pastry. If desired, the components can be supplemented with seasonal fruits, then you will get a very tasty, fresh fruit mass for filling or decorating pastries. If you use a gelatin-type thickener, the protein product will turn into a marshmallow or marshmallow. How to make dessert toppings?

Ingredients:

lemon juice - 2 tbsp. l.;
egg whites - 4 pcs.;
cream with a fat content of 30-35% - 1 tbsp.;
granulated sugar - 0.5 tbsp.

Cooking method:

Proteins must be cooled, and only then whipped with a mixer / whisk.
In the process of whipping, you need to add lemon juice to the component.
When the mass becomes dense and voluminous, cream is poured into it a little bit.
The filling is ready for use when perfect uniformity and high peak stability have been achieved.

With condensed milk

Cooking time: 20 minutes.
Servings: 20 pastries or 1 cake.
Calorie content of the dish: 400 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Impregnation for baking with condensed milk has a delicate texture, an appetizing milky aroma and a sweet rich taste. The product can be used both to decorate the top of pastries or cakes, and as a layer between cakes. Such a protein cream has a great advantage over others - it can be used not immediately after preparation, but stored for some time in the refrigerator.

Ingredients:

water - 0.25 l;
gelatin - 2 tbsp. l.;
squirrels - 4 pcs.;
boiled condensed milk - 130 ml;
sugar - 0.6 kg;
butter - 0.3 kg.

Cooking method:

The gelatin must first be soaked in water.
Sugar is added to the swollen ingredient and the mixture is brought to a boil. After the container is rearranged in a water bath.
Melted butter is whipped together with boiled condensed milk.
Whisk egg whites separately.
Without waiting for the mass of gelatin and sugar to cool, it is transferred to a container with eggs. A mixture with condensed milk is also sent here.
After 5 minutes of operation of the mixer, the cream is ready for use.

Sour cream protein cream

Cooking time: 30 minutes.
Servings: 15 pastries or 1 cake.
Calorie content of the dish: 210 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: medium.

It is important that all the products indicated in the recipe are fresh, and the eggs are also chilled, only then the mixture will turn out lush and will not settle. Any used appliances and utensils must be perfectly clean, fat-free, dry. In addition, it is very important to beat the components for at least 5 minutes, even if it seems to you that the peaks are already stable. During cooking, it is important that the hot syrup does not boil too much: you need to remove the pan from the heat as soon as the sugar turns light brown.

Ingredients:

sugar - 0.2 kg;
squirrels - 4 pcs.;
sour cream 25% - 0.25 l;
water - 4 tbsp. l.;
powdered sugar - 2 tbsp. l.

Cooking method:

Pour sugar into the pan, pour it with water. The syrup should be brought to a boil over medium heat and held for another 4-5 minutes.
The protein part of the eggs is beaten until foamy, then boiling syrup is poured in here.
After reducing the power of the mixer, the mixture is continued to beat for about 10 minutes, until the product becomes homogeneous and cools to room temperature. During this time, the meringue should double in size.
Sour cream is whipped separately. If desired, a little citric acid or a thickener is added to it.
Meringue is added to sour cream in small portions and the protein mixture is thoroughly but gently mixed with a spatula.

With cocoa

Cooking time: 20 minutes.
Servings: 10 pastries or 1 cake.
Calorie content of the dish: 200 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

The original taste, delicate chocolate aroma and appetizing beautiful appearance are the distinctive characteristics of such a filling for baking. Depending on your individual preferences, cocoa powder in the recipe can be replaced with black, milk or white chocolate, which is pre-finely chopped (with a grater or knife) and added to other components.

Ingredients:

vanillin - ½ pack;
squirrels - 4 pcs.;
powdered sugar - 100 g;
cocoa - ½ tbsp.

Cooking method:

First, eggs are beaten with powder.
After 5-7 minutes, cocoa is sent here (it is better to add 1 spoon each).
Without stopping the mixer, vanillin is added to the rest of the products.
After another 5 minutes, the protein filler for cakes / eclairs will be ready.

with jam

Cooking time: 20 minutes.
Servings: 10 pastries or 1 cake.
Calorie content of the dish: 210 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: medium.

This recipe is more time consuming than the classic one, but the result will please you. The finished product has not only an attractive appearance, but also a pleasant berry or fruit taste. You can add any jam or jam to the protein cream, while the component must be crushed in a blender or rubbed through a large sieve. The finished product is allowed to be stored in the refrigerator for no longer than 36 hours.

Ingredients:

granulated sugar - 90 g;
squirrels - 3 pcs.;
gelatin - 1 tsp;
any jam - 3 tbsp. l.

Cooking method:

Soak the gelatin in a little water beforehand.
When the mixture swells, place it on a slow fire and heat until the gelatin dissolves.
Heat the jam separately, rub through a sieve and dissolve the sugar in the product. Keep the components on the stove for 5-6 minutes so that they boil down.
Send gelatin here, mix the ingredients thoroughly.
Beat the eggs until stiff peaks and add the jam mixture to them without stopping the beating. After 3-4 minutes, the protein filling for baking is ready.

Video

Not only professional chefs, but also home cooking lovers know how to make cream from eggs and sugar. This product is known for all its wonderful taste and tenderness, so people are accustomed to decorating cakes, pastries and cookies with protein cream. But often there are situations when the classic recipe is already tired and you want something new. This article will tell you about the most interesting recipes for home baking and highly professional dishes.

Important Points

Before you make a cream of eggs and sugar, be sure to familiarize yourself with the basic recommendations. They will help both beginners and experienced chefs not to get into trouble and make a delicious cream without unnecessary worries.

Before you make a cream of eggs and sugar for a cake, pastries or cookies, the first step is to separate the yolk from the protein. This does not require special skills, although not everyone succeeds the first time. In fact, there are several simple ways:

The most common option that all people use before making a cream from an egg and sugar is to gently break the egg into two parts and quickly pour the contents from one shell to another, gradually pouring out the protein. As a result, the yolk should remain in the shell, and pure protein in a pre-prepared container.

No less popular, but requiring more accuracy, is to pierce the egg on both sides with a thick needle. Protein will be released through the holes, and the pure yolk will remain in the shell.

A modern method that not many people know about is to break an egg into a container and catch the yolk with an ordinary plastic bottle. To do this, squeeze the bottle a little with your fingers, bring the neck to the yolk and open the bottle.

In addition to the tips listed above, other recommendations should be considered:

Protein will beat better with sugar if it is cooled.
The container for whipping the protein should be large so that the contents do not splash out during the process.
The dishes should also be cooled slightly before making a cream of egg and sugar. Cooling methods: keep in the refrigerator for about 5 minutes or in the freezer for no more than 2 minutes.
At the first stage of whipping the protein, the speed should be slow.
Sugar should be added gradually, and if you pour it all at once, the cream will not be able to thicken.
No natural dyes will spoil the taste of the cream.

By following all these tips, any novice cook will know how to make egg and sugar cream without much difficulty. With such a delicious addition to any pastry, you can surprise not only guests, but also yourself. And using the popular recipes provided below, you can safely forget about spending money on ready-made sweets.

Classic

The most favorite delicacy of all the sweet tooth is the classic cream cake made from eggs and sugar. In addition to the main ingredients (4 egg yolks and 200 grams of sugar), you will need:

milk - 500 ml;
flour - 50 g;
vanillin - a little less than 1 tsp. (optional).

Yolks must be ground with sugar, and then add vanillin and flour. This mass should be brought to homogeneity. Next, you need to boil the milk and pour it into a homogeneous mass, then mix thoroughly. Then the contents of the container will need to be moved to the fire and cook until thickened.

In this recipe, each person decides for himself when exactly it will be necessary to remove the cream from the fire, depending on what density is needed.

Universal Butter Cream

This method is also a popular answer to the question of how to make cream from eggs and sugar, the recipe for which will be simple and accessible to everyone. Although, at first glance, it does not seem too easy, yet even the most novice cooks will be able to prepare a universal butter cream that suits absolutely all types of pastries.

Main Ingredients:

butter (butter) - 1 pack;
sugar - with a slide 1 cup;
eggs - a couple of things;
powdered sugar - about 100 grams (optional);
vanilla (optional)

For cooking, you will also need to take a pan with a thick bottom. It is necessary to break a couple of eggs into it and mix them with sugar. Then you need to put the pan on the fire and stir constantly. When a slightly thickened mass is formed, it should be removed from the heat, mixed and wait literally 10-15 minutes. Next, you need to beat the butter together with the powder in a separate container and add the cooled egg mixture there. The last step is to add a pinch of vanilla.

It is necessary to store such a cream only in the refrigerator, and spread it exclusively on cooled cakes. After all, oil deteriorates very quickly if it is not in the cold.

With condensed milk

Few people know, but sugar-free egg cream can be made even faster. It is very popular with children and adults, as the main ingredient here is condensed milk.

For cooking you will need:

butter - no more than 200 g;
condensed milk - 100 g;
yolks - 2 things;
liquor - about 50 g.

The butter should be softened and mixed with condensed milk. After reaching a homogeneous mass, you need to continue to beat, gradually adding the yolks. This cream is not required to be put on fire, as in other recipes. After obtaining a thickened mass, add a little liquor.

If the cream will be served on the table for young children, then the liquor should be replaced with a pinch of powdered sugar. Even despite the fact that there is a small proportion of alcohol, the health of the kids is still not worth risking.

With the addition of semolina

Another recipe that is preferred by children of all ages. For cooking, of course, you will need to take a little more ingredients, but still the result will surely surprise any person.

Ingredients:

milk - 1/2 cup;
yolk - 1 piece;
sugar - with a slide 1 tsp;
butter - about 1/2 tsp;
semolina - no more than 1 tbsp. l.;
vanilla sugar - 1 tsp

Milk should be boiled together with vanilla sugar. While boiling milk, you need to separately mix semolina with water (the mixture should turn out to be very thick) and add it to hot milk, bringing it to a boil again. Then you need to grind the yolk together with sugar and butter until you get a lush uniformity. It is necessary to add semolina porridge there, but not all at once, but gradually and in small portions, while constantly working with a whisk.

The result is a delicate and lush cream that you want to eat right away, without even decorating pastries with it.

Filling for eclairs

Eclair cakes are a favorite treat for children and adults, the cream for which can be quickly and easily prepared at home.

For cooking you need to take:

eggs - 2 pieces;
sugar - 1 glass;
flour - 2 tsp;
melted butter - 2 tsp;
milk - 1 cup.

In a small saucepan, mix flour and eggs so that there are no lumps. In another container, boil milk and sugar separately, while constantly stirring with a spoon. Pour hot milk in a thin stream into the flour mixture, and then stir as quickly as possible with a special spatula. The finished cream should be placed on fire and brought to a thickening, but at the same time not to boil. Next, the mass must be removed from the heat, add butter there and mix thoroughly.

Meringue

The well-known meringue cake, which requires only 5 egg whites and half a glass of sugar, is prepared quite quickly. To do this, beat the proteins in the foam, and then add sugar to them, continuing to beat until a dense mass is obtained. Next, you need to cover the baking sheet with special paper and put the meringue using a pastry bag. Cakes should be in the oven for about 20 minutes at a temperature of 100 degrees.

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

Protein Cream Ingredients:

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

100 ml. water

citric acid crystals (to taste)

Appliances and utensils necessary for the preparation of protein cream:

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

Preparation of protein cream:

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

Combine sugar and water in a separate saucepan and place over medium heat. Wash the eggs thoroughly. This significantly reduces the likelihood of various diseases.

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

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

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

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

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

Application of protein cream:

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

Protein Cream Safety:

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

For an unforgettable dessert or cake, you just need a delicious cream.

One of the simplest is protein cream. It differs from others in its airy texture and delicate texture. It contains very little fat - this is an advantageous difference between protein cream and oil or custard. It keeps its shape perfectly, even after being out of the refrigerator for more than a day. And to everything else, prepare a cream from very affordable and simple ingredients.

Cakes are decorated with protein cream, wafer rolls and custards are filled. Serve in portions in bowls, as an independent dessert, supplemented with nuts, candied fruit, chocolate or berries. And of course decorate cakes and cupcakes.

Protein cream - general principles of preparation

To prepare the cream, you will need chilled fresh egg whites, sugar, a few drops of lemon juice and a powerful mixer.

Beat the whites with a mixer, gradually increasing the speed for 10-12 minutes. Add sugar in portions to the white airy foam, while continuing to work with the mixer. To speed up the process, instead of sugar, you can use powdered sugar, because. it dissolves faster.

When the cream is almost ready, add a few drops of lemon juice or citric acid diluted with water. The finished cream should be used immediately.

This is the easiest protein cream recipe, but there are many more ways to make this versatile cream, which we'll talk about next.

Protein Custard

This cream recipe is considered useful even for children. Boiling syrup heats the proteins to a temperature of 120 degrees, at which all pathogenic microorganisms die. And the shelf life of such a cream is several times longer than oil or sour cream.

Ingredients:

3 egg whites;

70 ml of water;

1 glass of sugar (200 gr.);

0.25 tsp dry citric acid.

Cooking method:

To avoid force majeure during the cooking process, you need to carefully degrease the dishes. Because proteins simply will not whip if even a drop of fat gets into them.

The saucepan for cooking syrup must be boiled in advance with a small amount of water. Wash the whisk and the bowl for whisking and wipe dry with a cloth.

Pour granulated sugar into the pan, pour water and put on high heat. After boiling, turn the fire down and boil the syrup until the so-called “lazy” slow boil appears. To check the readiness of the syrup, a couple of drops should be dropped into a plate of ice water. If the drop does not spread, but rolls into a soft caramel ball, then the syrup has reached the desired consistency. Readiness can also be checked with a caramel thread. To do this, take a spoonful of syrup and slowly pour it onto a plate. If the syrup flows like honey, in a thin continuous thread, then it is ready. At this stage, add citric acid and mix the syrup thoroughly with a spoon.

In parallel with the preparation of the syrup, beat the whites (it is very convenient to use a stationary mixer for this purpose). Before cooking, wash cold eggs well and carefully separate the yolks from the whites. Pour the proteins into a completely dry and fat-free bowl and beat until a stable protein mass is formed, the so-called "sharp peaks". This is when the whites stick well to the beaters and do not flow down.

Now comes the most crucial moment in the preparation of protein custard - mixing hot syrup and protein mass. With one hand, slowly pour the hot syrup into the cream in a thin, thin stream, stirring the cream with a mixer. At the same time, you should try not to pour the syrup directly onto the whisk, otherwise splashes of hot liquid can stain everything around, and it will be very difficult to wash the frozen caramel.

When the syrup has completely intervened, rearrange the bowl of cream into a bowl of ice water and continue whisking at low speed until the cream has completely cooled. Otherwise, the proteins will simply boil and the cream will be hopelessly damaged. The cooled mass is already ready for decorating cakes, shortbread baskets or making various cakes with cream filling.

German custard protein cream

This German custard recipe is easy and always turns out. It will help out when you need to quickly prepare any dessert. Products decorated with this airy delicate cream always look luxurious on the festive table.

Ingredients:

3 fresh egg whites;

150 ml of cold water;

300 gr. gelled sugar (2:1);

Cooking method:

Beat the chilled proteins in a dense, stable snow-white foam.

Pour gelled sugar into a saucepan, pour water and put on a burner with a strong fire. After boiling, tighten the fire and cook for 10 minutes, until the initial volume of liquid is halved. It is important not to digest the syrup, then the cream will give off burnt sugar and become unsuitable for further use.

Such a cream turns out to be very stable, does not swim up and does not settle. To decorate a cake or pastries, fill a piping bag with cream and use various nozzles to decorate the dessert to your liking. If desired, the cream can be tinted with food coloring or add the desired flavors.

Protein-oil cream

If an ordinary protein cream is practically not suitable for a layer of cakes in a cake because of its tenderness and airiness, then a protein-oil cream is ideal for these purposes. It has a very smooth, homogeneous, dense texture, holds its shape well and does not settle under the weight of biscuit or shortbread cakes. It can also be used as a base coat for sugar mastic. Only before coating the cake must be thoroughly cooled or frozen in the freezer.

Ingredients:

450 gr. quality butter;

5 fresh egg whites;

140 gr. ordinary water;

130 gr. granulated sugar;

1 pinch of citric acid;

Vanilla extract to taste.

Cooking method:

In the prepared bowl, beat the egg whites well-chilled to soft peaks. It is better to cool the proteins together with the bowl, then the mass will remain cold longer. In the process of whipping, add a pinch of citric acid or cream of tartar.

Then add half of the granulated sugar in a thin stream and beat the egg whites completely. As for the amount of sugar, it can be increased as desired. According to this recipe, the protein cream for the cake is moderately sweet.

At the same time, mix the second half of the sugar with water and boil the syrup.

Turning the mixer speed to maximum, slowly pour all the still hot syrup into the proteins and continue beating for a few more minutes until the mass cools.

While the proteins mixed with the syrup are cooling, cut the butter that has melted to the consistency of plasticine into small cubes. It should be noted that the quality of the oil in this case is very important and it is necessary to use the highest quality oil that you can buy.

Turning on the mixer at full power, lay the butter piece by piece into the cream. It is not scary if during the addition of oil, the cream begins to exfoliate and thin. After all the oil is added, it will again acquire a creamy, stable structure.

If desired, various flavorings can be added to the finished cream: nuts, vanilla, liquor or rum, jam, condensed milk, etc.

Protein-fruit cream

For lovers of a fruity note in desserts, there is a protein-fruit cream, which is prepared with the addition of fruit jam, marmalade or pitted jam.

Ingredients:

3 egg whites, chilled;

2 tbsp jam (jam, preserves);

0.25 cups of water;

3 tbsp granulated sugar;

1 tsp gelatin.

Cooking method:

First you need to soak the gelatin in water. When it swells, put the pan on the fire and heat the gelatin mass until the crystals are completely dissolved, but in no case boil.

Beat the cold whites in a lush, stable foam, as described in previous recipes.

Warm fruit jam, jam or jam slightly and strain through a fine sieve to separate the seeds, peel, fibers, etc. Add sugar to the resulting sweet mass and cook over low heat for 10 minutes.

Combine the hot mass with gelatin and mix well. Introduce the resulting composition in a thin stream into whipped proteins while beating them at high speed.

This fruit and protein cream is used warm, otherwise it will turn into a gelatinous substance.

Protein Coconut Cream

To decorate cakes, protein-coconut cream is often used, which, in addition to proteins, sugar and water, also includes coconut flakes with corn syrup. Such a cream will favorably emphasize the taste of any dessert and easily retain any desired shape.

Ingredients:

2 egg whites;

3 tbsp coconut flakes;

2 tbsp water;

130 gr. Sahara;

3 tbsp corn (invert) syrup;

1 tsp lemon juice.

Cooking method:

This type of protein cream is prepared in a steam bath. To do this, pour water into a saucepan and bring it to a boil.

Mix the egg whites, corn syrup, lemon juice and water in an iron bowl that is larger than the diameter of a pot of boiling water. Set the bowl over boiling water so that its bottom does not touch the boiling water. Start whipping the mass at low speed until all the sugar crystals dissolve. When there are no grains left (you can try with your fingers), add the speed of the mixer and beat for about 5 minutes, until the protein mass increases in volume.

Remove the bowl from the steam bath and, continuing to beat, pour in the coconut flakes ground in a coffee grinder (if desired, you can take a colored one). Stop whipping when the cream has completely cooled down.

After filling a pastry bag or syringe, decorate the cake with protein cream.

Milk protein cream

The protein cream prepared according to this recipe has a very rich and pronounced milky taste. You can smear cakes with it, make an external coating of the cake or decorate the cake on top.

Ingredients:

150 gr. egg whites;

290 gr. butter;

235 gr. water;

600 gr. Sahara;

130 gr. condensed milk;

20 gr. gelatin;

3 gr. citric acid;

15 gr. cognac;

15 gr. vanilla powder.

Cooking method:

Soak gelatin before cooking. You can use gelatin in plates or crystals. While it swells, bring to a boil water with sugar, taken in a ratio of 4: 1, and boil the syrup until thick.

Collect the steam bath and dissolve the gelatin in an iron bowl. Then combine it with syrup and warm it up a little.

Beat boiled condensed milk with softened butter until smooth and refrigerate so that the butter does not completely melt.

Beat fresh chilled proteins with a mixer until “sharp peaks”. Pour syrup with gelatin into the lush mass little by little and beat until the cream cools. After that, combine and beat with a mixer the protein mass with the oil until fluffy and homogeneous. At the very end of cooking, add vanilla powder, a little cognac and lemon juice.

At first glance, it seems that everything is very simple, but even in the preparation of protein cream there are many nuances and secrets.

First of all, these are fresh and well-chilled eggs. Only in this case, the proteins will whip up quickly and without problems. It is also very important to properly separate the proteins from the yolks, preventing even a drop of the yolk from getting into the protein. It can also adversely affect the whipping ability of the proteins.

Dishes and whisk must be thoroughly degreased and wiped dry.

To ensure complete bacteriological safety, eggs should be thoroughly washed in a baking soda solution before use. In this case, all pathogens that are on the surface of the shell will be washed off and will not get into the cream.

When preparing protein custard, it is very important not to overexpose the syrup on fire, because. after adding citric acid or juice to the cream, it acquires a light yellow color. If the cream turns dark brown, then, unfortunately, it is no longer suitable for further use.

If during the introduction of the syrup into the protein foam it is poured too quickly, then the syrup does not have time to dissolve in the proteins and freezes in separate droplets of caramel. These droplets can hopelessly spoil the consistency of the cream. Therefore, you need to pour in slowly and a little bit.

For decoration, the cream is often dyed with food coloring. So, protein-based creams cannot be dyed with alcohol-containing dyes, because. the cream will begin to float and hold its shape poorly. Ordinary gel dyes or powdered ones diluted with lemon juice are suitable.

Finally, I would like to note that the rich taste and delicate texture of protein-oil or milk-protein cream is revealed only at room temperature. Therefore, cakes and pastries decorated with these creams must be taken out of the refrigerator at least 2 hours before serving.

Recipes for cream and other confectionery decorations

protein cream for cake decoration

50 minutes

250 kcal

4.86 /5 (7 )

For a very long time I wanted to try making cream from egg whites and, finally, decorate my nondescript cakes. And then I came up with a 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 housewife would get the perfect cream the first time. 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 whip our future cream at high speed.

Over time, 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 icing for the base of cupcake tops that are topped with 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! Dye comes in handy for this: you can use natural dyes if you know how to use them, but things will go faster with store-bought ones. 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 the bowl and beaters out of the freezer, their hardened top will begin to melt and release excess moisture, which is very bad for proteins.

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

For the same reason and we add sugar a little at a time and only after beautiful white peaks have formed. After all, granulated sugar, when dissolved, will also give up its moisture, which will prevent the cream from acquiring a thick consistency. Another important point regarding the material of the dishes - the 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 sugar syrup to the egg mixture. 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 turns out to be 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 what the consistency of proteins should look like 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 lover of sweets, I am always interested in learning something new from the world of confectionery art. It is very interesting to see how other people make cake or cupcake decoration with protein cream. Let's create together!