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 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 egg whites from the freezer and add them 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 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 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- 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 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 in small parts butter

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

Preparation.
Wash the syrup saucepan thoroughly, fill it with water and boil it. Drain it. The saucepan is ready for use. !
Wash the bowl and wipe dry.

Preparing the cream.
Pour 2 faceted glasses of sugar into a saucepan, add half a glass of water and put on high heat. After boiling, reduce the heat a little and leave the syrup to boil. As soon as the syrup begins to boil with weak (lazy) bubbles, it is ready.
We control the readiness of the syrup visually or using a confectionery thermometer. periodically dip a clean, dry object into boiling syrup and drop it into a cup of cold water cold, if a hard ball has set at the bottom, the syrup is ready. (See photo) You can also determine by the syrup thread, when the syrup flows from the spoon, it flows in a continuous thread, like honey.
The syrup began to boil, then lazy bubbles appeared (that is, the syrup began to boil slowly, because it was already thickening)
At this moment, drop a drop into a cup of water - can you clearly feel the dense ball at the bottom? Great! It's time to add citric acid and STIR IT VIRGENTLY into the syrup; you can also add acid while beating the whites.

approximately 5 - 6 minutes before the end of cooking the syrup, we begin to beat the whites, or at the same time as the syrup begins to boil (I beat when the syrup begins to boil), if the whites are whipped correctly, then nothing will happen to them in 1-2 minutes, if they wait until syrup is ready

Pour the whites into a bowl and begin to beat with a mixer until they form a snow-white, stable foam. “To stable peaks,” if you turn the cup over, they are in place and do not slide, so it’s ready!!!
Now THIN slowly pour in the prepared syrup in a 2-4mm stream and vigorously stir it into the whites. Try. so that the syrup does not fall directly on the beaters - small splashes scatter along the walls of the bowl and harden into pieces.
So, we added the syrup to the whites to the last, then we move the bowl into a bowl of water (be careful not to pour it into the bowl!) and continue to beat UNTIL THE CREAM HAS COMPLETELY COOLED. You can do without a bowl of water, but then the cooling process will be delayed.
The cream must cool completely while whipping!!
If you did everything correctly, you will get an excellent cream.

common mistakes
If the syrup is overcooked- citric acid will color it brown. If the color is light yellow, then everything is fine, if it’s brown, pour it out and wash the pan.

The syrup was poured into the whites too quickly, so there are pieces of caramel in the cream or the caramel is stuck together in a thick layer at the bottom of the bowl.

The syrup was boiled down poorly, so after complete cooling the cream remained liquid. Less often, but it also happens, the whites are beaten poorly. When you start whipping, you can’t stop for a minute; the whites that are not secured with sugar will settle in a few seconds!

They under-added the citric acid, so the cream tastes very sweet and very sour.

After less than 2 hours, the cream began to “bubble” - the eggs were too large (and therefore the protein mass) or the syrup was not cooked properly.

The whites are not whipped well - the eggs are old or warm. or a particle of yolk has got in. Separate the yolks carefully, then put the bowl in the refrigerator - let them cool along with the bowl!

Cocoa cannot be colored. It is fatty, and protein does not tolerate fat. Therefore, your cream may fall off. But!!! For every rule there is an exception to the rule, cocoa colored cream
You can tint it. And paints on water based. and gel. After complete cooling! set aside and pour in dye. mix to desired color concentration. Everything turns out great.
Protein cream does not tolerate alcohol and alcohol-containing dyes. From them it also quickly falls and blurs.
You can use protein cream to decorate cakes covered with buttercream.
on a sour cream, cream, jelly coating it can give way, but not always, if the cake has stood well and the cream has been absorbed, then you can safely decorate with protein, I have never had a leak yet.

He’s such a capricious person, just like a girl... But he’s light. delicious and customers love it. No fat!

Many people are afraid of protein cream because of raw proteins. But! Protein cream is the most bacterially resistant cream, the shelf life of protein cream is longer than that of butter and butter. Salmonella dies at a temperature of 70 -80 ° C, and the temperature of syrup is 117-120 ° C, so the syrup cooks proteins and salmonella dies .
Eggs must be thoroughly washed before use so that pathogens on the surface do not enter the product.

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.

Using a pastry syringe, adding protein cream the required form, decorate the cake.

Bon appetit!

Protein cream for cake decoration is mainly used for filling wafer rolls, custard cakes, coating the sides and tops of desserts. For the layer, it is advisable to make another cream (custard or butter), since the protein mass will lose its airiness between the cakes and does not hold its original shape very well.

The protein cream contains a considerable amount of sugar, this prolongs its shelf life, but negatively affects the slimness of the figure.

The oil layer is less likely to remain fresh, but this does not mean that there are no restrictions on the time of use for protein cream.

I advise you to eat dessert with protein cream as soon as possible in order to enjoy its taste to the fullest.

Let's start cooking

There are several types of creams that can be prepared using egg whites. Each of them has its own recipe:

1. Custard.
2. Raw.
3. With gelatin.
4. Protein-oil.

Rules for working with proteins

To simple and in a fast way cake decorations include meringue or protein cream. Cooking does not tolerate deviations in technological process, so remember that:

1. The whisk and bowl where you intend to beat the egg whites must be very clean and dry. Even a drop of fat or moisture will significantly affect the beating and reduce it by half.
2. Before you start whipping the protein cream, cool the main product to about +2 degrees.
3. To complete the first step, pour boiling water over the entire instrument and wipe dry kitchen towel. Set the dishes aside for a while and pour in the egg whites when they have cooled down.
4. The protein mass is whipped either manually or using electric devices. Each method has its own advantages, and now we will look at which ones.
5. Working with a regular whisk will take more time, but the sugar crystals will have time to completely dissolve and will not be noticeable during tasting.
6. If you are in a hurry, plug in a mixer or blender, it will help you achieve results much earlier. In this case, you need to be attentive and careful, because the whites will break down and liquid will form at the bottom of the dish.
7. Crystals that do not have time to dissolve will ruin how appearance cream for cakes and its taste. It will not be as elastic, and grains that will creak on your teeth will not add extra points to the dessert.
8. To avoid such troubles, replace regular sugar with powdered sugar, just don’t forget to sift it. This recipe will help you prevent lumps from forming.

Recipe: preparing protein cream, which is used to decorate the cake

Protein cream base from raw eggs is: powdered sugar; proteins; crystalline citric acid and salt.

The proportion of ingredients is calculated using a simple formula: per one protein extracted from chicken egg medium size 1st category you need to take two tablespoons of granulated sugar or powder.

More specifically, the product yield table looks like this:

• 140 g finished product will be obtained from two chilled proteins and four tbsp. spoons of powdered sugar.
• 210 g - from three proteins and six tbsp. spoons of powder.
• You will get 280 g if you beat
• protein and 8 tablespoons of powdered sugar.

1. Pour into cake cream table salt, you will make the task of whipping easier and strengthen its shape, but will slightly distort the taste.
2. However, if you are committed to a longer process and are confident in your abilities, you can do without this trick. The main thing is that the proteins are sufficiently cooled.
3. Citric acid added in a few crystals will remove the cloying.
4. Cool the bowl in which you will turn the whites into a light snow-white mass.
5. Separate the whites from the yolks with a steady hand, otherwise you risk breaking the yolk and letting droplets of fat into the protein mass. And, as is already known, they slow down the whipping.
6. Beat egg whites only in containers made from suitable material. This is metal, glass. Very often they remain on a plastic surface. greasy spots, which are difficult to wash.
7. Choose the appropriate volume of the dishes; in addition, they should be wide.
8. Do not use an enamel bowl with a damaged surface or aluminum pans for whipping.
9. Placing the bowl of whites on ice will speed up the process. This recipe is good for beginner cooks who have not yet gotten their hands on it.
10. There is a known method of whipping protein cream for a cake at high temperature. This results in a mass with a denser structure. How to do water bath, I think there is no need to explain to you.
11. So, turn the mixer on low speed and beat the egg whites for 50-60 seconds. Then place the bowl with the protein mixture in a water bath and, at a very low boil, beat the protein cream for another quarter of an hour.
12. Once foam has formed, remove the whites to the counter and continue beating for a few more minutes (watch the video).
13. The volume of the finished cream is three times greater than the original product. Finish the process when you see that the colorless whites have turned into a snow-white fluffy mass.
14. The criterion for high-quality whipping is based on the formation of so-called stable peaks. In the confectionery world, this is the name given to the sharp protrusions that remain on the surface after removing the whisk from the bowl.
15. First beat the egg whites without sugar, and then add this sweet product little by little.

• How to make protein cream for a cake more tasty, removing the cloying, a little trick will help: dilute a few crystals citric acid and pour the solution into the bowl at the end of whisking.
• If desired, or if the cake recipe calls for it, add flavorings or colors at the end.
• The airiness is temporary, so apply the cake cream immediately after cooking. Decorations in the form small parts You can’t make it out of it, but this cream is ideal for coating the sides and top of the cake.
• Raw whites may contain pathogenic microorganisms, so before cracking eggs, wash them thoroughly with baking soda.

Now we will learn how to make protein cream for a cake with sugar syrup. To get 225 g of product you will need:

6 tbsp. spoons of granulated sugar; 60 ml water; 3 squirrels; 3-4 drops of citric acid solution. Also take a small fireproof container to boil the sugar syrup.

Watch the video for the recipe:

1. Pour water over sugar and cook over low heat. Stir the mixture constantly, avoiding splashing on the walls of the dish.
2. Test the syrup for doneness using the ball method. To do this, take the syrup into a small spoon and dip it into a cup of cold water. The cooled syrup easily rolls into a ball.
3. If the method does not suit you or you are afraid of burning your fingers, try the syrup differently: lift the spoon with the syrup up and pour it back. If a thick thread forms, remove the pan from the stove.
4. Beat the pre-chilled egg whites until fluffy. Use a mixer, as there is no extra time handmade you won't have.
5. Continuing to operate the mixer, pour in the hot sugar syrup in a stream.
6. Do not stop whipping and bring the protein cream to a comfortable temperature. If you want to complete the task faster, place the bowl of protein cream in a pan of ice water.
7. By using hot syrup (its temperature is above 100 degrees), you kill harmful bacteria that may be in the proteins. So, the cream that can be prepared using the method described above is safe. It holds its shape well and is quite ready to decorate the cake.

A simple recipe for protein cream with added butter

Protein cream with butter is often used to decorate dessert dishes. If it was prepared according to all the rules (by brewing method), it will be smooth and shiny. The structure of the cake decorating cream is light, it remains fresh for several hours even at 25 degrees.

Ingredients: 150 g sl. butter and powdered sugar; 3 squirrels; 3-4 drops of lemon juice.

Depending on the quality of the oil and the size of the eggs, the amount of ingredients may vary.

Therefore, remember the proportions: for one large egg you need to take 50 g of powdered sugar and 75 g of butter.

To prepare protein cream, watch the video and follow the recipe:

1. Cut the cold butter into cubes and place on a plate. Leave on the counter for an hour until it becomes soft and pliable.
2. Beat the egg whites and mix with the hot syrup. You don’t have to brew the protein cream, but simply add powder to the whipped whites, but then you will be faced with the question of the safety of the product. Better get rid of harmful bacteria immediately rather than endanger the health of your loved ones.
3. Once the protein cream holds its shape well, start adding butter. Whip until the cream is smooth and shiny, it is now ready to use.
4. If at the last stage grains form in the cream due to the difference in temperature of the components, it’s okay. Keep whipping the egg white cream and everything will work out.

Cake cream

How to prepare protein cream for decorating a cake and filling pastries - look at the answers to the question in the step-by-step cooking recipe.

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 start pastry syringe or a bag of fluffy mixture and start decorating your cake or filling your pastries.

Light and sweet protein cream 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.