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

The airy, tender mass is easy to prepare and can complement almost any sweet dish. Protein cream recipes do not require a large number of components, 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 holiday table or diversify an ordinary dinner.

How to prepare protein cream

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

1. Only chilled whites are suitable for whipping (ideally their temperature should be 2 degrees).
2. 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.
3. 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).
4. 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 acceptable only if in the future the mass will be subjected to heat treatment (baked in meringue, etc.).

With syrup

An alternative way to create a filling for desserts is to brew the protein mass in sugar syrup. The ease of preparation and delicate structure make this cream the best option for any confectionery product. To create it, powdered sugar is poured into a small container, which is then filled with 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 for protein impregnation recipes, each of which has its own characteristics. The main types of creamy mass on egg whites:

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

Custard

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

Protein custard is ideal for decorating a cake and filling 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:

1. In a deep bowl, mix water and granulated sugar, then place the container on the fire.
2. The juice is squeezed out of 1 lemon and filtered through cheesecloth.
3. After boiling, the syrup is cooked for another 10 minutes, during which time it will become thicker and darker.
4. Cold, raw whites should be beaten until stiff peaks form.
5. 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.
6. Without turning off the device, add lemon juice and sugar syrup to the ingredients.
7. After this, the mixture is whipped for another 7-8 minutes until the mass becomes snow-white, fluffy, and dense.
8. 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:

1. Chilled whites need to be beaten with a mixer, adding 2 tbsp in the process. l. lemon juice.
2. When the mass turns into fluffy foam, the mixer can be turned off for a while.
3. 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.
4. 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.
5. Afterwards, turn on the device to maximum and add 1 tbsp to the mass. l. lemon juice.
6. After 10 minutes of running the mixer, the dense foam should increase in volume and become even thicker.
7. If desired, add vanillin or other natural flavoring. 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.

The ideal sponge cakes are those that are coated 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:

1. The container for beating the ingredients and the mixer whisks must be perfectly clean and dry (it is better to use glass or metal containers).
2. Beat the whites until stable peaks form. To speed up this process, place the container with eggs in cold water.
3. Afterwards use a water bath. To do this, take a large saucepan into which you pour some water. A container with protein mass is placed inside. Without turning off the mixer, the contents of the bowl are heated on the stove.
4. When the mixture begins to foam, remove it from the oven. The protein product should continue to be beaten until it cools completely.
5. 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 Bird's Milk candy from the finished product by waiting until the mass hardens. 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:

1. Gelatin should be poured with boiled water in advance and left to swell.
2. When the component increases in volume, it is heated, not bringing to a boil, but only until the grains are completely dissolved.
3. While the gelatin is cooling, beat the chilled chicken whites with citric acid.
4. Having achieved a homogeneous 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.
5. 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. When properly prepared, 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:

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

1. The whites must be cooled and only then beaten with a mixer/whisk.
2. During the beating process, you need to add lemon juice to the component.
3. When the mass becomes dense and voluminous, pour cream into it a little at a time.
4. 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:

1. Gelatin must first be soaked in water.
2. Add sugar to the swollen ingredient and bring the mixture to a boil. Afterwards the container is placed in a water bath.
3. Beat the melted butter together with boiled condensed milk.
4. Beat the whites separately.
5. 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.
6. 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:

1. 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.
2. Beat the white part of the eggs until foamy, then add more boiling syrup.
3. 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.
4. The sour cream is whipped separately. If desired, add a little citric acid or thickener to it.
5. 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 appetizing beautiful appearance are the distinctive characteristics of this baking filling. Depending on your individual preferences, the cocoa powder in the recipe can be replaced with black, milk or white chocolate, which is first finely chopped (using a grater or a knife) and added to the other ingredients.

Ingredients:

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

Cooking method:

1. First, the eggs are beaten with powder.
2. After 5-7 minutes, cocoa is sent here (it’s better to add 1 spoon at a time).
3. Without stopping the mixer, vanillin is added to the remaining products.
4. 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. The finished product not only has 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:

1. Soak the gelatin in a small amount of water in advance.
2. Once the mixture has swelled, place it over low heat and heat until the gelatin has dissolved.
3. 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.
4. Add the gelatin here and mix the ingredients thoroughly.
5. 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

Step 1: prepare the chicken whites.

Step 2: prepare sugar syrup.

Step 3: Beat the egg white.

Step 4: prepare the protein cream.

Step 5: serve the protein cream.

- – If you add 100 grams of butter to the still warm protein cream, you will get a protein-butter cream.

- – Eggs, before breaking with a knife, must be rinsed very thoroughly under warm water to avoid pathogenic microbes that can cause a number of serious intestinal diseases getting into the egg white or yolk.

- – After you have cracked the egg, try to very carefully separate the egg yolk from the white so that the two ingredients do not mix.

- – The egg yolk, which we will not need for making the cream, can be used to prepare other dishes. Delight your child and make him eggnog from egg yolk!

- – The color of your cream will change and your cakes will look more colorful if you add food coloring to the egg white cream. You can also, after dividing our ingredient into small portions, use food coloring to color it in different colors and then decorate the cake with them, this will make the confectionery dish creamy and multi-colored.

- – When cooking syrup, do not “overdo it” with sugar, this can cause the syrup to become very thick. If you accidentally put in more sugar, then add a little more water. In other words: stick to the proportions when preparing the sugar syrup.

- – It’s better to whip the protein cream using a mixer, as this will make our ingredient thicker and airier, and you won’t have to reheat the sugar syrup before mixing it with the protein mass.

Recipes for making cream and other confectionery decorations

protein cream for cake decoration

50 minutes

250 kcal

4.9 /5 (10 )

For a very long time I wanted to try to make cream from chicken egg whites and finally decorate my plain cakes. And then I came across a wonderful recipe. This is not to say that everything turned out well the first time, because working with protein, as you know, is not easy. But experience still led me to the ideal consistency.

I hope this article will really help those who love to cook pastry like me. After all, I tried to present everything as clearly and simply as possible, so that every housewife would get the perfect cream the first time. Let's get started!

• Kitchen appliances and utensils: bowl, whisk or mixer, glass, vessel, wooden spatula.

Before making protein cream, you need to put all the necessary kitchen utensils in a cold place. To do this, leave the bowl and whisk in the refrigerator for 20-30 minutes. You need to beat the mixture immediately after you take out all the cooled utensils.

Required Products

How to prepare protein cream for cake decoration at home

I divide the recipe for protein cream for decorating cakes into three stages.

Preparing syrup

Better start with this part of the cream. While the syrup is cooking, we will make the protein mixture.

Preparing the protein mixture

You need to do everything very carefully so that the yolk does not get into the mixture under any circumstances, otherwise nothing will beat. If you are an inexperienced cook, then take another bowl. Beat one egg white here and pour it into a bowl. This way, if you make a mistake, it will be easier to correct it.

Mix and conjure

Now we have two bowls with proteins and syrup in front of us. It's time to connect them. For this you need Pour the caramel liquid into the whites in a very thin stream, without turning off the mixer.
When all the syrup has gone into the mass, it will become a little thinner - this is normal. Now for another 10 minutes we continue to beat our future cream at high speed.

After time, you will notice that your shiny glossy cake decorating cream already holds its shape well, so it is suitable for forming flowers, inscriptions and for implementing bold ideas that can be drawn from Internet resources. Baskets and eclairs can also be filled with this yummy. Choose this frosting option for the top of cupcakes that are topped with fresh fruit.

This product can be made in more than just white. I hasten to tell you how to prepare multi-colored protein cream for decorating a cake! A dye will be useful for this: you can use natural dyes if you know how to use them, but store-bought ones will go faster. The latter are of two types: liquid and dry.

Such dyes are introduced into the cream mixture in different ways. If you take liquid ones, pour them into the protein before kneading it for the first time. How to prepare protein cream with dry dyes? They need to be added to the cream at the stage of mixing the ingredients for the syrup. In other words, you color the syrup itself first. And in the case of liquid or helium - a protein mixture.

As I already noted, kitchen utensils should be left in the refrigerator before making protein cream. I don't recommend doing this in the freezer. If you take the bowl and beaters out of the freezer, their frozen top will begin to melt and release excess moisture, which is very bad for the whites.

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

For the same reason We add sugar a little at a time and only after beautiful white peaks have formed. After all, granulated sugar, when dissolved, will also give up its moisture, which will prevent the cream from acquiring a thick consistency. Another important point regarding the material of the cookware - the ideal option is: metal, copper and glass. Plastic and aluminum coating can cause the cream to fail.

If you don't know how to make cream from eggs and sugar when you don't have a mechanical mixer, don't worry. You will have to work longer with a whisk, but the effect should not be worse. I recommend adding a little salt to the whites before the first stage of whipping. It will facilitate the process and speed it up.

How to decorate a cake with protein cream at home? This can only be achieved by adding sugar syrup to the egg mixture. When all the liquid has been boiling on the fire for several minutes, you can check the syrup for readiness. Take a glass of water from the refrigerator. Drop a drop of the mixture into it. When you notice that circles with clear boundaries form at the bottom, this means that everything is ready.
The main thing is that these lumps are soft - to do this, crush them with your fingers. If the circles immediately become hard, you have overcooked your syrup and it is better to start all over again.

This recipe for protein cream is acceptable for children, since the syrup, heating raw egg whites to 120°C, makes them completely safe.

Surprisingly, cakes decorated with strong and thick protein cream can only be made with the addition of this syrup. Because the warm syrup, getting into the raw protein during intensive mixing with the whisk of a mixer, begins to brew it, as it were, and the mass turns out to be well glued and dense.

It is also worth noting the shelf life of such a product. After preparing it, you will have no more than 2 days, and it is better to start decorating in the first hours after mixing. After being in the refrigerator for a long time, the mass begins to settle and the decoration will not work out of it.

Video recipe for protein cream for cake decoration

After watching this video recipe, you will be taken to a real savior who will show and tell you what protein cream for decorating a cake is, give you the ideal proportions for the recipe, tell you the secrets, subtleties and nuances of its preparation and combine it all into one video.

I often see feedback from home cooks that it is especially difficult to understand what the consistency of proteins should look like without and with sugar, what color the syrup should be when it is ready, and how not to miss this important point.

In addition, visual perception will help you quickly decorate cakes with protein cream at home. All I can do is wish you good luck and more delicious cakes.

Protein Cream For Cake (Step-by-Step Recipe) | Whipped Frosting Recipe

https://i.ytimg.com/vi/LWR5OXCl1VM/sddefault.jpg

2015-05-08T10:23:54.000Z

Invitation to discuss the cream and possible improvements

Perhaps you have some secrets - I’ll be glad to read and try them. As a lover of sweets, I am always interested in learning something new from the world of confectionery art. It's very interesting to see how other people decorate a cake or cupcake with egg white cream. Let's create together!

A delicate and airy white cloud, this is how you can describe the protein cream. They use it for various desserts, for example, preparing baskets with protein cream, straws, decorating cakes and pastries, and sometimes just eating it separately with berries and fruits. Today, recipes for this product are available for home use, and housewives get creative by decorating their own baked goods. Let's look at several popular options and learn how to prepare them.

To make the delicacy perfect, you need to use the freshest and well-chilled whites, which should not contain any yolk residue. Another important point is that the utensils used for cooking must be absolutely dry.

How to prepare a classic protein cream?

Each recipe has its own characteristics, which are important to take into account so that the final result exceeds all expectations. A properly prepared product will retain its airiness even the next day.

For this recipe you should prepare the following products:: 100 ml water, 200 g sugar, 3 egg whites and 1/5 teaspoon salt.

Cooking steps:

• The whites should be separated from the yolks and placed in the refrigerator. At this time, start preparing the syrup, for which mix sugar and water in a saucepan. Stir everything well and bring to a boil. The fire should be below medium. Cook until the mixture begins to change color and acquires a caramel hue. On average, this takes about half an hour;
• To check the readiness of the syrup, you need to lower it a little into cold water and if a soft ball forms, then everything is ready. Otherwise, continue cooking and repeat the procedure after a while. If the syrup is overcooked and begins to crystallize, then reduce the heat to a minimum, add water and mix well;
• A few minutes before the syrup is ready, take out the whites, put a pinch of salt in them and start beating with a mixer. At first, the speed should be minimal, and gradually the speed should be increased. It is important not to overdo it, as the mass will simply fall off. To check readiness, turn the container with the whites over; if they do not flow out, then everything is ready;
• It's time to connect the two parts. Continuing to beat the egg whites, add the hot syrup in a thin stream. Don't stop stirring until the mixture cools down. To speed up the process, place the container in cold water. The resulting consistency should be dense, but at the same time light and airy.

How to make protein custard?

This recipe is especially popular among housewives. It is used in many desserts and baked goods.

For this recipe you need the following ingredients:: 4 egg whites, 1 tbsp. sugar, vanillin and 1/4 teaspoon of citric acid.

Cooking steps:

• Mix the egg white and other ingredients in one container, beat with a mixer and place in a water bath;
• Beat the mixture for 15 minutes. As a result, the consistency will begin to thicken and the product will stretch behind the whisk. Immediately after this, remove from the water bath and whisk for another 3 minutes. All that remains is to cool everything down and you can use it.

How to make protein cream with cream?

This cream will have a delicate creamy taste. Many people like to eat it simply by the spoonful with fruits and berries.

For this protein cream recipe you need to prepare the following ingredients:: 4 protein, 1.5 tbsp. sugar and 1 tbsp. fresh cream 25% fat.

Cooking steps:

• Mix the cooled whites with sugar and beat until a good foam forms;
• Pour the cream into the resulting mass in a thin stream and continue whisking so that no lumps appear;
• If desired, you can add a little liqueur, which will give the sweetness an original taste.

How to prepare protein cream for a cake with jam at home?

The fruit version recipe will help improve the taste of any baked goods and dessert. You can use jam and jam.

To make this cream, you need to prepare the following products: 3 egg whites, 1 teaspoon gelatin, 3 tbsp. spoons of granulated sugar and a few spoons of jam or jam.

Cooking steps:

• Pre-soak the gelatin in a small amount of water, and then put it on low heat and stir until completely dissolved;
• Heat the jam in any way, for example, on the stove or in the microwave. After this, rub it through a sieve so that the consistency is uniform. Add sugar to the resulting puree and place on the stove. Cook for 6 minutes and then add gelatin. Mix everything well;
• Beat the chilled whites into a stiff foam, and then add the fruit mixture in portions, without stopping stirring. The result should be a beautiful colored mass. The cream can be supplemented with vanilla or cinnamon, which will diversify not only the taste, but also the aroma.

How to prepare butter-white cream for a cake?

If you want a fattier option, then you should stop at this recipe. It tastes like creamy ice cream to many. You only have to spend 10 minutes cooking.

This recipe contains the following ingredients:: 3 egg whites, 150 g each of powdered sugar and butter and a pinch of vanillin.

Cooking steps:

• Beat the chilled whites into a thick foam, adding powder and vanillin in portions;
• The butter needs to be softened, for which it is recommended to cut it into small pieces. After this, without stopping stirring the protein mass with a mixer at low speeds, add pieces of butter. When you achieve a uniform consistency, you can enjoy the delicious cream.

How to make protein cream with gelatin at home?

Another option used for preparing various desserts that should keep their shape. If you cool it in the mold, you get a mass similar to “Bird's milk”.

For this recipe you need to prepare the following products: 2 tbsp. spoons of gelatin, 9 tbsp. spoons of water, 5 proteins, 1 teaspoon of citric acid and 1.5 tbsp. granulated sugar.

Cooking steps:

• Pour cold water over the gelatin and leave for 1.5 hours until it swells well. Then, put on low heat and, stirring constantly, dissolve, but do not bring to a boil;
• Beat the chilled whites into a thick foam, adding sugar and citric acid;
• Without stopping whisking, add gelatin.

How to make tubes with protein cream?

It is difficult to meet a person who has never tried this dessert, which was especially popular in Soviet times. Today everyone has the opportunity to return to childhood by preparing it at home. Puff pastry can be purchased at the store or made independently according to a well-known recipe.

For this dessert you should prepare the following ingredients:: ready-made puff pastry, egg, 3 egg whites, 6 tbsp. spoons of sugar, 65 ml of water, 5 drops of lemon juice and powdered sugar.

Greetings my dear readers! I don’t know about you, but as a child I really loved basket cakes, or rather cream. I always licked off the cream and threw the sand base with jam into the trash. Having grown up, I couldn’t forget that taste of childhood for a very long time, so I tried to make the same cream at home, but it didn’t work out for me. But it didn’t work out for the simple reason that I simply didn’t know some of the nuances. When I was young, I didn’t know that there was such a thing as the Internet in the world, and I didn’t have a computer.

But today I can proudly say that I can cook such a delicious dessert and its taste is exactly the same as it was then, in childhood. And today I will tell you how to prepare protein custard at home and then I have prepared for you a step-by-step recipe with photos. I really hope that my article will help you and you will be able to make this cream for your creative masterpieces.

Yes, such protein cream can be used not only for baskets, you can decorate cakes with it, make beautiful colors and patterns out of it. All that can stop you is your lack of faith in yourself and your strength.

How to prepare protein custard for cake decoration at home

Products

• Egg whites – 2 pcs.
• Sugar – 140 gr.
• Water – 50 ml.
• Citric acid – 1\4 tsp.
• Vanillin – 1 sachet

Step-by-step recipe for making egg white custard

I suggest you watch the video of how I prepare meringue cake:

And in this video you can watch how I prepare protein custard for basket cakes:

Before preparing the cream, I would like to talk about some points on which the quality of your cream depends. Firstly, it is desirable that the whites are chilled, this way they will quickly whip into a fluffy foam.

Secondly, it is very important for the cream to cook the sugar syrup correctly. The specified quantity of products is enough for a small cake. If you want to increase the amount of cream, then take 2-3 times more of the indicated products, maintaining the proportions. If you take a little more water, then the syrup will have to be cooked longer; if you take less sugar, the protein cream will not hold its shape.

So, first let's start preparing the sugar syrup. Pour the sugar into a saucepan or small saucepan, pour in the water and place over high heat.

Cook the syrup over high heat until a soft ball forms. You need to check as follows: take a little syrup into a teaspoon and put it in cold water. If you can roll the syrup into a soft ball, then the syrup is ready. If the proportions are correct, it will take you about 5-7 minutes.

While the syrup is cooking, separate the eggs into whites and yolks. You won't need the yolks in this recipe, so we set them aside. Add a pinch of salt to the whites and beat with a mixer until a fluffy white mass.

Next, continuing to beat the egg whites, pour in the boiling water in a thin stream! Syrup. When all the syrup has been poured in, continue whisking for some more time. I beat the whites until I begin to feel the mixer starting to work hard. You will feel this yourself, since whipping the cream will gradually become more and more difficult. In many sources, the authors advise whipping the protein cream until it cools completely, but I just don’t have the patience for that.

At the end, add a little citric acid and beat the cream for a couple more minutes.

That's all, the protein custard is ready, now you can use it as you wish. You can use it to decorate cakes or pastries, or you can make a very tasty, airy meringue.