Recipe for protein cream for decorating cakes with photos. Protein cream for cake decoration: all the details of preparation

Cake cream

How to prepare 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 cakes beautifully decorated with various creams 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 homemade protein cream? 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 the rush and wrong choice 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.

Light and sweet protein cream has become my ideal option for literally decorating 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.

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, and it can be used as a filling or decoration for cakes and pastries. eclairs, straws, jelly and even pancakes. Products filled with snow-white cream will decorate any festive table or add some variety to your regular dinner.

How to prepare protein cream

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

Only chilled whites are suitable for whipping (ideally their temperature should be 2 degrees).
Cooking utensils must be thoroughly washed and dried (minimal water or fat content reduces the fluffiness of the dish by half). It is better to treat the bowl and whisks with boiling water.
When beating by hand, the sugar has time to dissolve without a trace, and when using a mixer, you will save effort and time, but you will have to monitor the protein mass more closely (if sugar crystals remain in it, the cream will not be elastic).
To avoid the problem described in the previous paragraph, instead of granulated sugar, it is better to take powder, which should first be sifted.

With sugar

Raw protein cream is an excellent 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). Protein mass is used extremely rarely as a layer for cakes, since under the weight of the baked goods it loses its fluffiness and shape. Experienced chefs advise beating egg whites not with sugar, which can then crunch on your teeth, but with powder. The first option is only acceptable if in the future the mass will be subjected to heat treatment (baked in meringue, etc.).

With syrup

Alternative way creating fillings for desserts - brewing protein mass in sugar syrup. Ease of preparation and delicate structure make this cream the best option for any confectionery products. To create it, powdered sugar is poured into a small container, which is then poured warm water; Place the container over medium heat.

Cook the powder with constant stirring. When the syrup boils, small bubbles appear on the surface, which after a few minutes increase in size, scoop up the liquid with a spoon and pour into cold water. If the syrup has frozen in a drop but can be easily creased with your fingers, it is ready. Afterwards, carefully pour it in a thin stream into the whites 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 yourself. There are different options recipes for protein impregnation, each of which has its own characteristics. The main types of creamy mass on egg whites:

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

Custard

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

Ideal for protein custard for decorating cakes and filling tubes or eclairs. It differs from other fillings in its delicate consistency and very airy, light texture. It contains a minimum of fat, unlike oil or chocolate impregnation. In addition, the protein cream holds its shape perfectly even when left out of the refrigerator for a day. The big advantage of this 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, then place the container on the fire.
The juice is squeezed out of 1 lemon and filtered through cheesecloth.
After boiling, the syrup is cooked for another 10 minutes, during which time it will become thicker and darker.
Cold, raw whites should be beaten until stiff peaks form.
When the mixture takes the form of a stable foam, you can begin to pour in a stream of hot syrup, continuing to beat the whites with a mixer.
Without turning off the device, add lemon juice and sugar syrup to the ingredients.
After this, the mixture is whipped for another 7-8 minutes until the mass becomes snow-white, fluffy, and dense.
The finished custard protein cream can be immediately placed into tubes/eclairs or used to decorate cakes and pastries.

Protein cream for eclairs

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

The delicious, tender filling loved by many is often used to fill eclairs. At the same time, for the dish to turn out successful, the consistency of the protein cream is important, since if the preparation is unsuccessful, it can leak out of the cakes. You can achieve a dense consistency of the mass if you follow the rules for preparing it. Below we describe in detail and with photos the technology for preparing the filling with a creamy taste.

Ingredients:

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

Cooking method:

Chilled whites need to be beaten with a mixer, adding 2 tbsp in the process. l. lemon juice.
When the mass turns into fluffy foam, the mixer can be turned off for a while.
Place the sugar and water on the stove, stirring 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 into a small ball, it is ready.
Pour the syrup into the whipped whites while hot and little by little. In this case, you should beat the components at low mixer speeds.
Afterwards, turn on the device to maximum and add 1 tbsp to the mass. l. lemon juice.
After 10 minutes of running the mixer, the dense foam should increase in volume and become even thicker.
If desired, add vanillin or other natural flavor. The filling for the eclairs is ready.

For decorating the cake

Number of servings: for 1 cake.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Ideal sponge cakes– those that are lubricated with a large amount of protein cream. At the same time, it can be quickly made at home from available ingredients: you just need to choose the appropriate 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 photos of how to prepare a delicious impregnation with an airy consistency for cakes.

Ingredients:

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

Cooking method:

The container for beating the components and the mixer whisks must be perfectly clean and dry (it is better to use glass or metal utensils).
Beat the whites until stable peaks form. To speed up this process, place the container with eggs in cold water.
After use water bath. For this purpose it is taken large saucepan into which a little water is poured. A container with protein mass is placed inside. Without turning off the mixer, the contents of the bowl are heated on the stove.
When the mixture begins to foam, remove it from the oven. The protein product should continue to be beaten until it cools completely.
When the mass reaches room temperature, add granulated sugar and beat for another 5 minutes. At the end, add a little salt and lemon juice. If desired, the cake coating can be colored using food coloring.

Protein cream with gelatin

Cooking time: 1 hour.
Number of servings: for 1 cake.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Protein and sugar cream is suitable for decorating confectionery products, filling tubes or eclairs. If you combine it with fruits or berries, you can get a delicious work of art. The texture of the mass is very fluffy and stable thanks to the gelatin included in the composition. You can make a cake or candy from the finished product " Bird's milk", waiting for the mass to solidify. How to make cream from eggs and sugar with gelatin?

Ingredients:

citric acid – 1 tsp;
proteins – 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, not bringing to a boil, but only until the grains are completely dissolved.
While the gelatin is cooling, beat the chilled chicken whites with citric acid.
Having achieved a uniform consistency and fluffiness of the mass, you need to pour the gelatin 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-butter mass is used to decorate cakes, leveling their sides and tops, since it holds its shape well and is easy to work with. The filling is also used to fill cupcakes, pastries and other desserts. At proper preparation The mass turns out tender, airy, and tastes like creamy ice cream. Below is a recipe for protein cream at home with photos.

Ingredients:

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

Cooking method:

Cut the butter into small cubes and let it melt slightly at room temperature.
The whites should first be separated from the yolks, placed in a dry, clean bowl, and beaten until a thick, dense foam is formed.
While beating, powdered sugar and vanilla are added to the whites in small portions.
Afterwards they begin to lay butter, achieving perfect homogeneity.

Protein-creamy

Cooking time: 10 minutes.
Number of servings: for 10 cakes 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 cakes made from choux pastry, puff pastry or shortbread. If desired, the components can be supplemented with seasonal fruits, then you will get a very tasty, fresh fruit mass for filling or decorating baked goods. If you use a thickener such as gelatin, the protein product will turn into marshmallows or marshmallows. How to prepare dessert filling?

Ingredients:

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

Cooking method:

The whites must be cooled and only then beaten with a mixer/whisk.
During the beating process, you need to add lemon juice to the component.
When the mass becomes dense and voluminous, pour cream into it a little at a time.
The filling is ready to use when ideal homogeneity and high stability of peaks are achieved.

With condensed milk

Cooking time: 20 minutes.
Number of servings: for 20 cakes 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 consistency, an appetizing milky aroma and a sweet, rich taste. The product can be used both to decorate the tops of pastries or cakes, and as a layer between the cakes. This protein cream has a great advantage over others - it can not be used immediately after preparation, but can be 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:

Gelatin must first be soaked in water.
Add sugar to the swollen ingredient and bring the mixture to a boil. Afterwards the container is placed in a water bath.
Beat the melted butter together with boiled condensed milk.
Beat the whites separately.
Without waiting for the mass of gelatin and sugar to cool, it is transferred to a container with eggs. The mixture with condensed milk is also sent here.
After 5 minutes of running the mixer, the cream is ready for use.

Sour cream and protein cream

Cooking time: 30 minutes.
Number of servings: for 15 cakes 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 fluffy and will not settle. Any utensils and utensils used must be perfectly clean, grease-free, and dry. In addition, it is very important to beat the ingredients for at least 5 minutes, even if it seems that the peaks are already stable. During cooking, it is important that the hot syrup does not boil too much: 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 a saucepan and add water. The syrup should be brought to a boil over medium heat and held for another 4-5 minutes.
Beat the white part of the eggs until foamy, then add more boiling syrup.
Reducing the mixer power, continue to beat the mixture for about 10 minutes until the product becomes homogeneous and cools to room temperature. During this time, the volume of meringue should double.
The sour cream is whipped separately. If desired, add a little citric acid or thickener to it.
Meringue is added to the sour cream in small portions and, using a spatula, the protein mixture is thoroughly but gently mixed.

With cocoa

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

Original taste, delicate chocolate aroma and mouth-watering beautiful view – distinctive characteristics such a filling for baking. Depending on your individual preferences, the cocoa powder in the recipe can be replaced with black, milk or white chocolate, which is pre-finely ground (using 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, the eggs are beaten with powder.
After 5-7 minutes, cocoa is sent here (it’s better to add 1 spoon at a time).
Without stopping the mixer, vanillin is added to the remaining products.
After another 5 minutes, the protein filling for cakes/eclairs will be ready.

With jam

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

This recipe is more labor-intensive than the classic one, but you will be pleased with the result. Finished product It has not only an attractive appearance, but also a pleasant berry or fruit taste. You can add any jam or preserves to the protein cream, but the component must be crushed in a blender or rubbed through a coarse sieve. The finished product can be stored in the refrigerator for no longer than 36 hours.

Ingredients:

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

Cooking method:

Soak the gelatin in a small amount of water in advance.
Once the mixture has swelled, place it over low heat and heat until the gelatin has dissolved.
Heat the jam separately, rub through a sieve and dissolve the sugar in the product. Keep the ingredients on the stove for 5-6 minutes to reduce.
Add the gelatin here and mix the ingredients thoroughly.
Beat the eggs until stiff peaks form and add the jam mixture to them without stopping the beating. After 3-4 minutes, the protein filling for baking is ready.

Video

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, it 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 the taste as well as 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.

You will need:

protein - 3 pcs.;
powdered sugar - 150 g;
butter - 150 g;
lemon juice, vanilla sugar

To properly make protein-butter cream for decoration, the butter should be at 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 the formation of a thick mass, oil is gradually added 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 decorating confectionery products. 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!
Add sugar and lemon juice to the whites and 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, and keep on heat until large bubbles form. 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 different colors;
pastry spatula;
piping 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 skills.

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 holiday 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 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 frozen whites from the freezer, add lemon juice or citric acid

4. Start beating the whites, adding a drop of syrup

5. Beat until the mass triples in size

6. As soon as the last straw sugar syrup got into the whipped 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 the accepted state standard, therefore, preparing dishes according to 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 vanilla sugar to the whites. 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 beat as quickly as after leaving the refrigerator.

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 richer, with a 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 cocoa, mix it with a small amount of powdered sugar or granulated sugar before adding to the mixture.

Making protein custard

Many housewives believe that protein custard is whipped egg 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 of 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 go 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

From this cream you can make a soufflé for Bird's Milk candies. 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

Mix sugar and water in a cauldron. Cook our syrup over medium heat for 2-4 minutes. Our mass should turn into golden caramel, but under no circumstances should it be overcooked.

At the very beginning the mass will boil with large bubbles, after which the boiling will decrease and will be very slow. At this stage our caramel will be ready.

You can also check the readiness of caramel in this way. Using a spoon, drop hot caramel into a glass of water. The caramel should form into a ball, but not spread across the bottom.

Add citric acid to the finished caramel and mix. After removing the resulting mass from the heat, immediately begin pouring it into the whipped whites in a thin stream. At the same time, continuously beat the whites intensively with a mixer. Continue beating the egg whites until the mixture has cooled completely.

Apply the prepared protein cream to the finished confectionery product.