Cake cream
How to cook protein cream for decorating a cake and filling pastries - see the answers to the question in step by step recipe preparations.
1 hour 30 minutes
150 kcal
5/5 (2)
Kitchen appliances: Preparing this cream is impossible without a blender with adjustable speeds. Also, take a deep bowl with a capacity of 500-600 ml. and another one with a volume of 200-500 ml, spoons (teaspoons and tablespoons), a whisk, measuring utensils or scales.
We have often seen beautifully decorated various creams cakes in stores, and have often wondered: how do they do it? My grandmother, who worked at a bakery in her youth, once told me how to prepare a protein cream commonly used in bakeries to decorate a cake.
It turned out that the recipe is quite simple even for beginners and can be easily implemented at home. This cream has lush And air consistency and rarely falls off even the day after production. And most importantly, it can be used not only as decoration, but also as independent filling for cakes such as baskets, eclairs or tubes.
It was my grandmother’s advice that I used when I decided to write for you step by step guide on preparing cream for a cake from proteins and sugar.
I have been asked many times: how to achieve the desired consistency of the mass so that you can decorate the cake with protein cream homemade? The answer is very simple: try to relate careful to details in the process, and also read this recipe carefully and without haste. Surveys on culinary sites confirm that haste and the wrong choice of ingredients often cause your cream to be too runny or not hold its fluffy shape well.
You will need
The basis of any version of protein cream is sugar and eggs. Only the freshest and most chilled eggs “straight from the store” will give you the opportunity to cook perfect cream. Sugar should not be raw, crumbly and without lumps.
How to make protein cream for a cake
The cream is ready! Now you won’t have problems choosing a decoration for your cake: your airy protein cream and our simple recipe have made it possible to prepare it at home a real masterpiece. Let the cream sit in the refrigerator for about 30 minutes, and then fill a pastry syringe or bag with a fluffy mass and start decorating your cake or filling your pastries.
Lightweight and custard from proteins became mine ideal option literally for decoration any cake. I usually use two or three tips: the first one is for making continuous longitudinal stripes around the outer circumference of the cake. The second, thinner one, I carefully draw in the middle a congratulation for the birthday boy or something else that is relevant for the current moment. With the third one, in the shape of a heart or star, I carefully apply the remaining small strokes. This is how my cakes are always fun decorated and decorated for a treat.
Video recipe for making cream
The answer to the question of how to properly prepare protein cream for decorating cakes can be seen in the video below. All the cooking secrets are in the video, which lasts only a few minutes.
Homemade confectionery products compare favorably with their store-bought counterparts in taste. Each housewife has her own signature recipe. But many will agree that protein cream for cake decoration is best suited for home preparation in all respects.
So, how to make protein cream for decorating a cake at home.
A simple recipe for protein cream for decorating cakes
To make a cream from proteins to decorate the product, you will need:
- protein - 3 pcs.;
- sugar - 120 g;
- 0.5 teaspoon lemon juice;
- salt.
Lemon juice is necessary to remove the cloying taste, salt - to facilitate the whipping process.
Eggs must be cooled before cooking. Additionally, you can cool the whipping container.
The dishes must be clean and dry. Use glass or metal wide bowls. Aluminum and enamel containers are not suitable.
- Protein cream for decorating cakes is also prepared in a water bath. Before this, beat the whites a little, and then continue beating in a water bath at the lowest heat.
- After a lush foam forms, remove the dishes from the heat and continue working until the mixture cools completely. An indicator of quality is the formation of a thick, stable mass.
- Without stopping work, add sugar little by little. It is necessary to ensure that the sugar is completely dissolved, otherwise the cream will not be elastic enough. This will affect taste qualities, and appearance products.
- At the end, add a few drops of lemon juice, dyes, and aromatics.
This is the simplest recipe for protein cream that can be used at home.
Protein-butter cream for cake decoration
Butter-white cream is ideal for decorating a cake. It goes well with biscuits.
Required:
- protein - 3 pcs.;
- powdered sugar - 150 g;
- butter - 150 g;
- lemon juice, vanilla sugar
To properly make protein-oil cream for decoration, the oil must be room temperature. You need to take it out of the refrigerator in advance; you cannot melt it over a fire.
- Beat the whites as usual, at low mixer speed. After the mass begins to bubble, add powdered sugar and vanilla sugar. The mixer speed is increased.
- After a thick mass has formed, oil is added little by little to the mixture. The process continues until a lush, homogeneous mixture is obtained. As an additive you can use chocolate, cocoa, fruit puree.
Protein cream with gelatin for cake decoration
Protein cream with gelatin is great for decoration confectionery product. You can also make a soufflé for a cake from it.
The following products are needed:
- squirrels - 5 pcs.;
- gelatin - 2 tbsp. l.;
- water - 1 glass;
- sugar - 1.5 cups;
- lemon juice or citric acid.
- Gelatin is poured hot water, leave to swell. If lumps are visible after it has cooled, the mixture must be heated until they are completely dissolved and left to cool again. Gelatin should not boil!
- Sugar is added to proteins and lemon juice, get to work. After increasing the volume by 3 times, gelatin is added little by little.
The process ends as soon as all the gelatin has been added.
This recipe for protein cream for decorating a cake can also be used when making candy or dessert.
Protein custard for cake decoration
Used for lubricating cakes, filling baskets and tubes.
You will need:
- squirrel - 3;
- sugar - 6 tbsp. spoon;
- water - 50.0;
- vanilla powder - 0.5 teaspoon. spoons.
- Divide the sugar into 2 parts. Use one to make sugar syrup.
- Place sugar in a saucepan, add water, keep on fire until it forms big bubbles. To prevent lumps from forming, the syrup must be stirred periodically during cooking. If, when you remove the spoon, it stretches in the form of a thread, this indicates readiness.
- Pre-cool the whites. Shortly before the syrup is ready, start beating them until they thicken completely and increase the mass by 5 times.
- Add the remaining sugar and vanilla and continue beating. Make sure that the sugar dissolves completely.
- Then, without interrupting the process, pour in sugar syrup. The process is continued until it cools completely.
- To reduce the time, you can place the container with the mass in cold water.
Your protein cream for decorating cakes is ready.
How to decorate a cake with protein cream?
To festively and elegantly decorate a cake with protein cream at home you will need:
- dyes of different colors;
- pastry spatula;
- pastry bag;
- nozzles
- After soaking the cakes, begin to lubricate them. Use a pastry spatula. You need to grease the cakes both on the sides and on top.
- The remaining mass is divided into several parts, and dye of different colors is added to each. They fill a pastry bag with it and use nozzles to make decorations in the form of flowers, figures, and patterns.
- You can use beet juice or medicinal greens as dyes.
- Additionally, you can decorate the product with shavings and grated chocolate.
Surprise and delight your loved ones with your skill.
Every housewife can make a fluffy protein cream.
Both adults and children love this delicate and airy protein cream. Products filled with such a snow-white mass can decorate any festive table or make an ordinary dinner bright and unforgettable.
Any novice cook or ordinary housewife can prepare protein cream. It is great for decorating the surfaces of cakes or pastries. They can be used to stuff tubes, but they are not suitable as a layer.
How to make protein lemon cream, recipe with photo
The most important thing in such a cream is well-beaten whites.
Tip: To beat the whites into a thick foam, you need to carefully separate them from the yolks. Chicken egg yolk is very fatty, and if even a drop of it gets into the whites, it will no longer be possible to beat them.
Tip: You always want to whip egg whites quickly. To do this, before starting the process, put them in the freezer for a few minutes. When the surface of the mass is covered with ice, remove it from the freezer and begin to quickly beat.
How to make protein lemon cream so that it turns out airy and tasty? Here is the recipe with photos:
Ingredients:
- Lemon juice - a few drops or citric acid - 5 grams
- Sugar - 150 grams
- Water – 10 ml
- Egg - 3 pieces
Preparation:
1. Carefully separate the whites from the yolks so that not a drop of the yolks gets into the whites. Place them in the freezer for 15 minutes
2. Make syrup from sugar and water. It should thicken well
3. Remove the frozen whites from the freezer, add lemon juice or citric acid to them.
4. Start beating the whites, adding a drop of syrup
5. Beat until the mass triples in size
6. As soon as the last drop of sugar syrup has reached the beaten egg whites, turn off the mixer
The cream will be fluffy, tasty and thick. They can be used to fill tubes or decorate cakes.
Recipe for making protein cream according to GOST
Roses made from protein cream according to GOST GOST is an accepted state standard, so preparing dishes according to the standards is considered the most correct and optimal.
Recipe for making protein cream according to GOST:
Ingredients:
- Egg whites - 3 pieces
- Sugar - 140 grams
- Water - 50 grams
- Lemon juice - a few drops
- Vanilla sugar - 1 sachet
Preparation:
1. Boil sugar syrup. The fully prepared syrup bubbles in large circles over the fire.
2. Add a bag of whites vanilla sugar. Begin beating the chilled egg whites, adding hot syrup in a thin stream.
3. When the mass increases 3 times and the syrup is finished, stop whipping - the cream is ready
A simple recipe for protein cream
The basis of all varieties of protein cream is classic recipe. It is simple and can be made quickly by whisking with a regular whisk.
A simple recipe for protein cream is that you can beat even uncooled egg whites. It is enough to place the dishes with them on ice, and the whites will whip just as quickly as after refrigeration.
Important: If you don’t have time to cook the syrup, you can take powdered sugar and add it to the whites in small portions.
Tip: You won’t be able to store this cream; it will quickly lose its fluffiness. Therefore, use it immediately after preparation.
Sour cream protein cream, recipe with photo
This cream turns out to be more saturated, with creamy taste. Sour cream protein cream is used to fill tubes and decorate pastries and pies. It can also be used as a layer.
A recipe with a photo will help you prepare a tasty and snow-white mass.
Ingredients:
- Egg whites - 4 pieces
- Sugar - 0.5 cups
- Water – 10 ml
- Cream or sour cream - 150 grams
Preparation:
1. Make syrup
2. Start beating the chilled egg whites, adding syrup drop by drop.
3. Continue whipping, adding cream in small parts
Important: You can add fruit to this cream. They will make it denser and tastier.
Chocolate protein cream, recipe
In addition to fruit, you can add cocoa to the protein cream. This technique will add beauty and unique taste to the products.
Tip: Prepare chocolate protein cream and combine it to decorate a cake or pastry.
The recipe for this cream is simple - beat the egg whites with syrup as described above, and at the end add a tablespoon of cocoa.
Tip: To avoid lumps in the cocoa, mix it before adding it to the mass with a small amount powdered sugar or granulated sugar.
Making protein custard
Many housewives believe that protein custard- These are whipped whites with the addition of hot sugar syrup. But there is another recipe for a cream with the same name:
1. Making protein custard begins by boiling the custard from milk, sugar, one egg and a tablespoon of flour. When the cream is ready, leave it on the stove to cool. Then beat it with a mixer with 50 grams butter
2. Now beat the whites with sugar as usual, adding citric acid and vanillin
3. Mix whipped egg whites and custard. Whisk again to obtain a fluffy, homogeneous mass - the cream is ready.
Important: This cream can be used to grease cakes and fill baskets and waffle rolls.
Preparation of butter protein cream, recipe
Oil creams goes well with sponge cakes. Prepare buttery protein cream to surprise your guests with the unique taste of homemade baked goods.
Ingredients:
- Egg whites - 2 pieces
- Butter - 100 grams
- Sugar - 150 grams
- Liqueur - 2 tablespoons
Preparation:
1. Melt the butter, cool and beat with a mixer until thick.
2. Beat the chilled whites with sugar until the volume increases 3 times
3. Continue beating, adding butter little by little.
4. At the last stage, pour in the liqueur, beat for another minute and turn off the mixer - the cream is ready
Important: This cream is used to prepare various desserts.
How to make liquid protein cream?
Often, for some types of baking, a liquid sweet mass may be needed, for example, for Easter decoration. How to make liquid protein cream?
Tip: To turn the protein cream into a fluid mass, add a few drops of ordinary water to it.
Even chefs warn housewives that they need to take the process of whipping egg whites responsibly - they need to be frozen and the dishes wiped dry. If water gets into the mixture, the cream will be liquid.
Protein cream with gelatin for cake decoration, recipe
You can use this cream to make a soufflé for candies." bird's milk" Protein cream with gelatin is great for decorating a cake.
Ingredients:
- Egg whites - 5 pieces
- Gelatin - 2 tablespoons
- Citric acid - 0.5 tablespoon
- Water - 5 tablespoons
- Sugar - 1-1.5 cups
Preparation:
1. Pour half a glass of boiling water over gelatin and leave to swell. If lumps are visible after it has cooled, heat the mixture on gas and leave to cool.
2. Beat the chilled egg whites with sugar and citric acid
3. When the protein mass increases 3 times, begin to pour in gelatin in a thin stream, continuing to beat
4. The gelatin is gone - the cream is ready!
Important: Whole berries or fruit slices will look great on cakes under this cream.
Every woman can make such a cream, even if she doesn’t like and doesn’t know how to cook. Many housewives ask: how to prepare a delicious protein cream? Our advice and reviews from other women will help you make a delicious protein cream.
Tip: To check the readiness of the syrup, take a little of the sweet mass with a spoon and pour it onto a plate. If it hardens and does not spread, then the syrup is ready.
Tip: Pour only hot syrup into the mixture. If it cools down, the cream may not turn out.
Previously, only the best chefs could make such a cream. Currently, his recipes are available to all women. Create miracles in the kitchen and surprise your family and guests!
Video: video recipe: protein cream for cake
Protein cream is prepared on the basis egg whites. It is used only for filling tubes or eclairs, decorating or coating cakes.
For a layer it is better to use oil or custard. The fact is that the protein mass quickly loses its fluffiness and airiness under the weight of the cake layers.
The cream contains quite a large number of Sahara. This is not only “the main enemy of the waistline,” but also an excellent preservative.
Therefore, protein creams can be stored a little longer than oil creams (but not indefinitely!). It’s better to use it immediately after preparation so that it doesn’t lose its fluffiness.
There are the following types of cream: egg whites:
- Raw (basic);
- Custard (main);
- Protein with gelatin;
- Protein-oil.
The last item includes the famous cream mousseline, Swiss and Italian meringues.
How to work with proteins correctly
The simplest option for decorating a cake is raw protein cream or regular meringue. But first, a little about the cooking technology. General rules when working with proteins:
- Cool well (the temperature should ideally be close to 2⁰C);
- Wash and dry the bowl and whisk thoroughly (the slightest trace of fat or water will reduce foaming by half).
To accomplish the second point, it is convenient to use boiling water. It is poured over all surfaces that will come into contact with the proteins, then dried well. It is best to dry the dishes and leave them for a while until they completely cool and dry.
You can beat the mixture with a whisk or mixer. Both options have their advantages.
When working by hand, the time spent beating the egg whites gives the sugar the opportunity to dissolve without leaving any residue. When using a mixer, much less time (and physical effort) is needed, so it is important to control the condition of the protein mass.
If undissolved sugar crystals remain, the cream will not be elastic enough. This will affect not only the taste, but also the aesthetic appearance (and we are going to make a beautiful cake!).
Using powdered sugar instead of granulated sugar will help avoid this problem. It is recommended to sift the powder before use to break up any lumps and remove foreign matter.
First steps or how to prepare basic raw protein cream for cake decoration
For raw protein cream you will need:
- Egg whites;
- Powdered sugar;
- Citric acid or salt (optional).
The classic proportion is to add two tablespoons of sugar or powder to one white (meaning a medium-sized or 1st category egg). Depending on the desired yield of the cream, it is easy to calculate the amount of ingredients:
- 2 whites/4 tbsp. spoons of powder or sugar/yield 140 g;
- 3 egg whites/6 tbsp. spoons of powder/yield 210 g;
- 4 whites/8 tbsp. spoons of powder/yield 280 g and so on.
Citric acid removes cloying, salt is needed to make whipping easier. But these products will slightly change the taste of the cream. If you have confidence in your abilities, then you don’t need to add salt.
Eggs must be chilled for cooking (you can additionally cool the container with cooked whites).
Separate the whites from the yolks very carefully. Not a single drop of yolk should fall into the container for preparing the cream!
We have already talked about preparing the dishes. You can take a glass or metal bowl or a wide pan (a narrow one will be uncomfortable). Do not use aluminum cookware or enamel containers with chipped or scratched enamel.
For beginners, a slightly larger container than a mixing bowl will be useful for pouring cold water into. When whipping, it is recommended to place a bowl of egg whites in cold water, snow or crushed ice - this makes the process faster and easier.
There is an option for whipping egg whites in a water bath. To do this, prepare a container with hot water, where you can place a bowl with the future cream.
Pre-beat the whites at low speed for about a minute, then place the bowl on water bath on the lowest heat and continue working for another 15 minutes.
After the whites have formed a fluffy foam, remove the bowl from the heat and continue beating until cool (at least a few more minutes). If this is not done, the foam may settle.
Beat the whites with a metal whisk (10 - 15 minutes) or with a mixer until a thick, fluffy foam is obtained. The volume increases approximately three times.
You can check readiness by the formation of “stable peaks” - this is what confectioners call sharp protrusions that do not lose their shape that form on the surface of the protein mass if you remove the whisk or mixer blades from the bowl.
Continuing to beat, begin to gradually add powdered sugar or sugar. Before completing the process, you can add a few drops of diluted citric acid to remove the cloying.
At the same time, if necessary, add aromatic substances and dyes. This cream must be used immediately so that it does not lose its airiness. It won’t make small details for decorating cakes, but it’s perfect for coating.
Raw proteins may contain pathogenic bacteria. Be sure to wash your eggs before cooking.
How to brew egg whites for cream
In addition to eggs, sugar, citric acid and a bowl for beating egg whites, you will need a container and water for cooking the sugar syrup. Proportions of products for preparing 225 g of custard protein cream:
- 3 squirrels;
- 6 tablespoons sugar;
- ¼ glass of water;
- 3 drops of diluted citric acid.
Add sugar to water and place on slow fire. During cooking, do not forget to mix the syrup well.
Readiness is determined by testing “on a thick thread”. This means that when you remove the spoon from the syrup, it should stretch, resembling a thick thread.
There is an option for a ball rolling test. To do this, take a little syrup onto a teaspoon and quickly cool it in a container with cold water(plate, bowl).
The cooled syrup should easily roll into a ball. The danger of the method is that you can get burned if the syrup is not cooled enough.
It is important not to overcook the sugar; this can cause hard caramel lumps to form in the finished cream. If the syrup is undercooked (liquid), the cream will be weak (it may leak).
When the cooking comes to an end (but the syrup is not yet completely ready), we begin beating the whites. In this case, it is better to use a mixer - there will be no time for manual work. The whites must be separated from the yolks in advance (before cooking) and placed in the refrigerator.
Add hot sugar syrup little by little into the whites, whipped to stiff peaks, in a thin stream, without stopping whipping for a minute. After adding all the syrup, you need to continue whisking until it cools completely. The easiest way to do this is to place the container of custard protein cream in a bowl of cold water.
Important! Sugar syrup reaches 115⁰C during cooking. During the process of brewing proteins, the temperature decreases slightly, but remains sufficient to destroy microbes.
Proteins + oil
Protein-butter cream is ideal for decorating cakes. It is smooth, silky (with proper preparation), and, at the same time, airy.
The preparation technology (brewing proteins) allows the cream to maintain its freshness for a long time - even up to a day without using a refrigerator, that is, at room temperature.
Note: room temperature is up to 25⁰C, anything higher is hot!
The recipe for protein-butter cream includes the following ingredients:
- 3 squirrels;
- 150 g powdered sugar;
- 150 butter;
- Lemon juice or acid, vanilla sugar optional.
The whites come in different sizes and the oil varies in quality. You can calculate the proportions according to the following scheme: for one large protein 70 - 80 g of butter, 50 g of sugar.
Cut the hard butter (from the refrigerator) small cubes, spread on a flat plate (later it will be more convenient to work) and leave to warm up at room temperature until it has the texture of plasticine. Do not heat in a water bath or microwave!
Beat the whites as usual and brew them sugar syrup. Can be used raw method(without brewing), but it is not very reliable in terms of safety. After stable peaks form, we begin to introduce the oil in small pieces. We do not stop the beating process until all the oil has been added. The protein cream is ready to decorate the cake!
One of the advantages of this cream is that it can be stored in the refrigerator (carefully closed!) for up to 5 days. Before use, remove it from the refrigerator (about two hours before) and, when it reaches room temperature, beat it again. This will give the cream smoothness and elasticity.
Some tips:
- When whipping the custard part of the cream, the peaks may not be too dense. This is fine;
- When adding oil, the whites may “leak” a little or appear in grains. This happens because the temperatures of the oil and cream do not match. The custard has not had time to cool or the oil is too warm. With further beating, the temperature evens out and the cream acquires the desired texture;
- The butter for this recipe should be the most best quality. No margarines or mixtures will work.
Protein-butter cream accepts dyes and flavorings well. You can use vanilla, chocolate, cocoa powder, fruit puree and so on.
How to make the filling for Bird's Milk cake
This cake is made using protein cream with gelatin. The protein base can be prepared in the usual or custard way. Required:
- Whites from 5 eggs;
- 2 tablespoons gelatin;
- 8-10 tbsp. spoons of water (for gelatin);
- 1 ½ (one and a half) cups sugar;
- Lemon juice (1 teaspoon) or diluted citric acid.
Separate the whites from the yolks and put them in the refrigerator. Pour gelatin cold boiled water and leave to swell for an hour to an hour and a half.
Then place the container with gelatin on low heat until completely dissolved. At the same time, start beating the egg whites with lemon juice and sugar. It is important to ensure that the gelatin solution does not boil.
When the whites are well beaten, add gelatin in a thin stream, continuing to beat without interruption. The white cream with gelatin turns out fluffy and stable; it can be used to decorate a cake, make sweets, or simply put it in bowls and put it in the refrigerator.
Pastry bag + set of nozzles + fantasy = masterpiece
Butter-white cream is best suited for decorating a cake at home. It can be easily colored with any food coloring, is convenient for working with a pastry bag, and holds its shape.
And most importantly (especially for novice confectioners), such a cream can easily be “repaired” if something suddenly goes wrong. You need to work with the cream at a temperature no higher than 25⁰C.
Important! Alcohol-containing dyes should not be used for protein creams. They can cause the cream to “leak.” Choose powder or water-based dyes.
Protein creams without additives (oil or gelatin) look impressive in combination with various dyes:
- Place some cream in a separate bowl and add food coloring;
- Mix well;
- Place cream on the cake from different bowls (of different colors) and distribute it in smooth wave-like movements, decorating it.
Alternatively, you can put several different colored creams in a bowl, scoop them all up at once and apply them to the surface of the cake. The result will resemble impressionist paintings. These options are very easy to implement, even novice pastry chefs are sure to turn out a masterpiece!
Pledge delicious cake- This good cream, the variety of which is not known to any chef in the world. They exist great amount, so it is impossible to calculate.
Sour cream, protein, butter, custard - and this is not the entire list of creams. One of the most famous is protein cream, and today we will talk about its varieties in more detail.
It’s a shame, but some housewives are afraid to deal with it because they think that the whites won’t whip up. But if you follow the advice of experienced confectioners and adhere to a number of rules, then the entire cooking process will go without problems.
One of the main requirements is the use fresh eggs purchased from a reliable supplier. Since protein cream does not pass heat treatment, the products for its preparation must be of high quality.
After all, who knows how many troubles a layer can cause if sanitary standards are not met. Salmonellosis is a dangerous disease that lurks in chicken eggs, and I don’t recommend forgetting about this.
Kinds
There are several types of protein cream for a variety of cakes: raw; custard; protein-oil; protein on gelatin.
One of the easiest to prepare is a simple protein cream, it is also called ordinary meringue. To ensure that the design pleases you with its appearance and taste, adhere to the following rules:
- Before use, thoroughly wash the dishes and whisk/mixer attachment with dishwashing detergent and dry. It is known that even minor traces of fat or water can reduce your efforts to zero. In other words, instead of decoration, you will get a shapeless mass that is unable to support the weight of the cake or transform the surface of the cake.
- Egg whites should be cooled to 2-3 degrees before beating. It will help you do this quickly freezer. Just a few minutes and the base is ready, all you have to do is put in a little effort, and a thick protein cream is already at your disposal. You can apply it to the cake or fill the tubes.
I would like to note that to fulfill the first condition, it is better to pour boiling water over the tools and utensils, this way you will get rid of dirt faster and better.
How to beat the whites until fluffy is up to you. It all depends on the availability of various devices in your kitchen. Some people prefer a hand whisk, because this tool has a number of advantages.
Firstly, you will easily control the process and stop it as soon as necessary. Secondly, by beating the protein mass with granulated sugar, you will achieve complete dissolution of the crystals.
If you need to cook delicious cream using a mixer and decorate the cake with it, then instead of sugar I recommend using powdered sugar.
The time spent on cooking is significantly reduced, so it is not enough for the crystals to disperse and the mass to become smooth and homogeneous.
So that neither the appearance of the dessert nor its taste affect the overall rating, try to ensure that there are no grains left in the cream.
You can even sift the powdered sugar through a sieve to be on the safe side and prevent it from getting into thick cream the smallest inclusions.
Protein cream recipe for decoration
To make it thick protein custard For decoration, it is important to keep the proportions correctly. Usually, for one white of a medium-sized egg, take a couple of tablespoons of powdered sugar or granulated sugar.
In general, the list of products is as follows: proteins - two pieces; 4 tbsp. spoons of powder; a pinch of salt and citric acid.
The last two ingredients will help you beat the mass faster and better. However, salt and the presence of citric acid can change the taste if their quantity is exceeded.
If you are confident in your abilities, limit yourself to only proteins and sugar. An additional measure can be considered cooling both food and dishes.
Once in a cold bowl, the egg whites will not have time to warm up and will easily whip into a fluffy mass. By the way, beat the whites in a metal (not aluminum!) or glass bowl with a wide bottom.
A plastic bowl is not suitable, since there are almost always droplets of fat on its walls that are difficult to wash off. Be careful with dishes coated with enamel.
Very often housewives do not pay any attention to chips and scratches on the surface of pots and bowls. And such a seemingly insignificant detail can negatively affect the beating process.
Progress:
- Wash the eggs with detergent. Scrub the surface thoroughly with a brush, this will minimize the risk of germs getting into the finished product.
- Very carefully separate the whites from the yolks and place them in a chilled bowl.
- To get quick results, place a bowl of whites in a bowl filled with ice water.
- Using a whisk or mixer, beat the egg whites until stiff peaks form. That is, the protein mixture for the cakes should hold its shape well when you use a whisk to “depict” some semblance of a snow-capped mountain (see photo).
- Mix with powder and continue whisking. Before completing the process, you can add food coloring, if called for in the recipe, and diluted citric acid. It will remove the cloying and help maintain the lushness of the cream.
There is another cooking method based on using a water bath. To accomplish this, pour water into a wide saucepan and heat it to a boil.
Then:
- Place the egg whites in a bowl that is smaller than a saucepan and beat them at low speed for about one minute.
- Place the bowl in a water bath and resume the beating process. Add granulated sugar. Beat for another quarter of an hour and you will notice peaks forming on the surface. They hold their shape well, which means that the protein cream is ready.
- At the very end, mix with citric acid and, if necessary, add food coloring and flavoring.
- When you remove the bowl with cream onto a cold surface (table), do not stop whipping, otherwise it may settle. Wait until it cools down and only then put the whisk aside.
This thick cream is suitable for coating the cake on all sides, but it will not be possible to make small details from it for decoration.
Hot protein cream recipe
First, you should learn how to boil sugar syrup and do the hard ball test. Everything is not as complicated as it might seem at first glance.
So, in a saucepan, mix a glass of powder and half a glass of water. Boil the mixture until thick, then scoop out some syrup and pour into a container of cold water.
If, as a result of sudden cooling, a transparent ball with a hard consistency is formed from the syrup, then cooking should be stopped.
And if the ball wrinkles easily, then keep the syrup on low heat for a few more minutes. For decoration, take 4 egg whites and prepared syrup.
Start cooking while the syrup is still cooking, as it needs to be used hot.
- Beat the chilled raw egg whites until stiff.
- Pour in the hot syrup in a stream, whisking constantly at high speed. Add a few drops of lemon juice to remove the sweetness. Beat the mixture until it cools to room temperature. You can place the bowl of thick protein cream on ice to speed up the cooling process.
- If necessary, add cocoa powder or other natural dyes(turmeric, beet or carrot juice, boiled until thick). You can enrich the taste of the cream with chopped nuts, prunes, and coconut flakes.
Be careful when cooking the syrup; it is important to guess the moment when it is completely ready. A liquid undercooked solution will contribute to the spreading of the mass, but overcooked sugar can caramelize and form lumps.
I note that this custard for cakes contains much less calories than any other of its “brothers”.
This is explained by the fact that it does not contain fat. In addition, the product does not cause allergies, which means it is suitable for consumption by all those with a sweet tooth.
Another positive thing is that egg white custard, which can be made hot and used to decorate a cake, is completely germ-free.
The fact is that at temperatures above one hundred degrees they die and cannot cause you any harm.
Recipe for "Bird's milk" with gelatin
Protein cream with gelatin for cake decoration, which is known for excellent shape retention, is prepared from:
five egg whites; two tablespoons of gelatin; 1.5 cups sugar; 10 spoons cold water for pouring gelatin; teaspoon lemon juice; cocoa - optional.
Step-by-step cooking recipe:
- Measure required quantity gelatin, place it in a bowl and fill with cool water. While it is swelling, proceed to the next process.
- Separate the whites from the yolks. Be careful and crack each egg in a separate bowl. If it happens that there is also a yolk in the egg whites, you will spoil only one egg, and not the whole batch.
- Place all the whites in the refrigerator and let them cool thoroughly.
- Melt the swollen gelatin in a water bath. If you heat the solution over a fire, do not allow it to boil, otherwise the gelatin will lose its properties.
- Pour lemon juice into the chilled whites and beat together with sugar into a fluffy foam. Ideally, it should still triple in volume and turn white.
- As soon as the protein custard cream for the cake reaches the desired consistency, mix it with cooled gelatin. Beating must be continued until all ingredients are evenly mixed.
Decoration with gelatin, used for making sweets, as a layer for the famous Bird's Milk cake and other desserts.
You can beautifully arrange it in bowls and, after cooling and sprinkling with cocoa powder, serve it to the table.
Recipe for butter-protein cream for cake
When decorating a cake with cream, many strive to make it perfect. To make the baking surface smooth and silky, I suggest preparing the most delicious protein cream.
The products you will need fit into a short list:
150 g each of butter and sugar (powder); 3 squirrels; vanilla sugar and 0.5 teaspoons of lemon juice.
I would like to warn you that eggs come in different sizes, so during the cooking process it is important to follow the generally accepted proportions:
80 g of butter and 50 g of sugar go to one large protein.
The brewing technology we will use allows ready-made cream For cakes it can be stored longer than usual.
The shelf life for such a product at room temperature is determined to be a whole day, but this should not be abused.
Protein airy cream Suitable for both layering and decorating the cake. It must be prepared according to the following scheme:
- Cut the butter into small cubes and place on a plate in one layer. Leave the crushed butter on the table, after an hour it will soften and be ready for use.
- Beat the egg whites with lemon juice until fluffy and add sugar syrup. When stable peaks form on the surface of the cream, gradually add soft butter.
- Beat the mixture until all ingredients are mixed. Now it is ready for further use.
Custard cream can be stored on the refrigerator shelf for five days if you transfer it to a container with a tight-fitting lid.
Before use, bring the mixture to room temperature by placing it on the table and beat again until fluffy (see photo).
If you find that while whipping the custard the peaks are not very stable, do not worry prematurely.
Such technology allows for such a deviation from the rules, especially since everything will soon get better. Use the best quality butter.
Don't save money by using creamy vegetable mixtures or, even worse, margarine for cakes. The same applies to cocoa powder; it should not contain foreign substances.
When adding butter to whipped custard whites at home, grains may form or the mixture may spread.
This process occurs due to the temperature contrast when the oil is cooler than the protein mass. If you continue whisking, the texture will become uniform and everything will fall into place.
Protein cream with oil is very often used at home. Even novice housewives prefer to work with it, the main thing is that they have the necessary equipment at their disposal.
For example, a pastry bag and several nozzles. Use your imagination, and with the help of a minimal set of tools you can prepare a real culinary masterpiece.
You can make the decoration more spectacular by adding a variety of dyes. Be careful not to add alcohol-containing dyes to the protein cream, as they promote spreading.
The best options are powder (cocoa, turmeric) and water formulations. At home, you can create a flower meadow or a decoration in the form of an impressionist canvas on the surface of the cake.
To do this, divide the protein cream into several parts and color each one in a new shade.
Apply small islands of protein cream onto the surface of the dessert, then stir with smooth movements until multi-colored lines form.
My video recipe
