We reveal the secrets of making a real protein cream! Why the protein cream didn't work out.

06.09.2019 Fish dishes

Every housewife can make a lush protein cream.

This delicate and fluffy protein cream is loved by both adults and children. Products stuffed 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 make a protein cream. It is great for decorating the surfaces of cakes or pastries. They can be stuffed with tubes, but it is not suitable as a layer.

How to make protein lemon cream, recipe with photo

The most important thing in such a cream is the well-beaten egg whites.

Tip: To beat the whites into a thick foam, you must carefully separate them from the yolks. Chicken egg yolk is very fatty, and if even a drop of it gets into the whites, you won't be able to beat them.

Tip: You always want to quickly beat the whites. To do this, put them in the freezer for a few minutes before starting the process. When the surface of the mass is covered with ice, remove it from the freezer and begin to beat quickly.

How to make a protein lemon cream to make it airy and tasty? Here's a recipe with a photo:

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 to the whites. Put them in the freezer for 15 minutes.

2. Boil sugar and water syrup. It should thicken well

3. Remove the frozen proteins from the freezer, add lemon juice or citric acid to them

4. Begin to beat the whites, adding a drop of syrup

5. Beat until the mass has tripled.

6. As soon as the last drop of sugar syrup has gotten to the whipped egg whites, turn off the mixer

The cream will turn out to be lush, tasty and thick. They can be used to fill tubes or decorate cakes.

Recipe for making protein cream in accordance with GOST

Rosettes from protein cream according to GOST

GOST is an accepted state standard, therefore cooking according to the norms is considered the most correct and optimal.

The recipe for the preparation of 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. Cook the sugar syrup. Fully cooked syrup is bubbling over the fire in large circles.

2. Add a bag of vanilla sugar to the proteins. Begin to beat the cooled egg whites, adding a thin stream of hot syrup

3. When the mass has increased 3 times, and the syrup is over, stop whipping - the cream is ready

A simple protein cream recipe

The basis of all types of protein cream is a classic recipe. It is simple, but you can make it quickly by whipping with an ordinary whisk.

A simple recipe for protein cream is that you can even beat uncooled proteins. It is enough to put the dishes with them on ice, and the squirrels will beat up as quickly as after the refrigerator.

Important: If there is no time to cook the syrup, you can take powdered sugar and add it to the proteins in small portions.

Tip: You will not be able to store such a cream, it will quickly lose its splendor. Therefore, use it immediately after preparation.

Sour cream protein cream, recipe with photo

This cream turns out to be more saturated, with a creamy taste. Sour cream protein cream is used for filling tubes, decorating pastries and cakes. It can also be used as an interlayer.

A recipe with a photo will help you prepare a delicious and snow-white mass.

Ingredients:

Egg whites - 4 pieces
Sugar - 0.5 cups
Water - 10 ml
Cream or sour cream - 150 grams

Preparation:

1. Boil the syrup

2. Begin to beat the cooled egg whites, adding syrup drop by drop

3. Continue whipping, adding small portions of cream

Important: You can add fruit to this cream. They will make it thicker and more delicious.

Chocolate protein cream recipe

In addition to fruits, cocoa can be added to the protein cream. This technique will add beauty and unique taste to the products.

Tip: Prepare a chocolate protein cream and combine it to decorate a cake or brownie.

The recipe for such a cream is simple - whisk the whites with syrup, as described above, and add a tablespoon of cocoa at the end.

Tip: To avoid lumps in the cocoa, mix it with a small amount of powdered sugar or granulated sugar before adding to the mass.

Making a protein custard

Many housewives believe protein custards are whipped proteins with hot sugar syrup added. But there is another cream recipe with this name:

1. Making a protein custard begins by making a custard with 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 and sugar as usual, adding citric acid and vanillin

3. Combine whipped egg whites and custard. Whisk again to get a fluffy homogeneous mass - the cream is ready

Important: This cream can be used to lubricate cakes and fill baskets and wafer rolls.

Making Butter Protein Cream Recipe

Butter creams go well with biscuit cakes. Prepare buttered 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
Liquor - 2 tablespoons

Preparation:

1. Melt the butter, cool and beat with a mixer until a thick consistency

2. Whisk the cooled proteins with sugar until the volume increases by 3 times

3. Continue whisking, adding butter in small portions

4. At the last stage, pour in the liquor, 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 a liquid protein cream?

Often, some types of baked goods may require a liquid sweet mass, for example, to decorate Easter. How to make a liquid protein cream?

Tip: To turn the protein cream into a fluid mass, add a few drops of plain water to it.

Even cooks warn housewives that you need to take responsibility for the process of whipping proteins - they need to be frozen and the dishes should be wiped dry. If water gets into the mass, the cream will be liquid.

Protein cream with gelatin for cake decorating, recipe

This cream can be used to make a soufflé for "Bird's milk" sweets. Protein cream with gelatin is great for cake decorating.

Ingredients:

Egg whites - 5 pieces
Gelatin - 2 tablespoons
Citric acid - 0.5 tablespoon
Water - 5 tablespoons
Sugar - 1-1.5 cups

Preparation:

1. Pour a glass of boiling water over the gelatin floor and leave to swell. If lumps are visible after it cools down, heat the mass on gas and leave to cool

2. Whisk the cooled egg whites with sugar and citric acid

3. When the protein mass has increased 3 times, start pouring in the gelatin in a thin stream, continuing to beat

4. Gelatin is over - the cream is ready!

Important: Under this cream, whole berries or fruit slices will look great on cakes.

Every woman can make such a cream, even if she does not like and does not know how to cook. Many housewives ask: how to make a delicious protein cream? Our advice and feedback from other women will help you make a delicious protein cream.

Tip: To check if the syrup is done, spoon out some sweet paste and pour it onto a plate. If it freezes and does not spread, then the syrup is ready.

Tip: Pour only hot syrup into the mass. If it cools, the cream may not work.

Previously, only the best chefs could make such a cream. Currently, his recipes are available to all women. Do miracles in the kitchen and surprise your household and guests!

Video: video recipe: protein cake cream

Quote post Masterpieces_from_Marishka Airy and low-calorie protein cream for delicious cakes and desserts. We reveal the secrets of making a real protein cream!

Marishka Protein cream - general principles of preparation

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

Beat the whites with a mixer, gradually increasing the speed for 10-12 minutes. Add sugar in portions to the white airy foam, without stopping to work with a mixer. To speed up the process, instead of sugar, you can use powdered sugar, because it dissolves faster.

When the cream is almost ready, add a few drops of lemon juice or diluted citric acid water. Use the finished cream immediately as directed.

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

Protein custard

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

Ingredients:

3 egg whites;

70 ml of water;

1 glass of sugar (200 gr.);

0.25 tea l. dry citric acid.

Cooking method:

So that no force majeure circumstances arise during the cooking process, you need to carefully degrease the dishes. Because proteins simply won't churn if a drop of fat gets into them.

The pan for boiling the syrup must be boiled in advance with a little water. Wash whisk and whisk and wipe dry with a cloth.

Pour granulated sugar into a saucepan, add water and put on high heat. After boiling, tighten the fire and boil the syrup until the so-called "lazy" slow boil appears. To check the readiness of the syrup, drop a couple of drops into a plate of ice water. If the drop did not spread, but rolled into a soft caramel ball, then the syrup has reached the required consistency. You can also check the readiness with caramel thread. To do this, take a spoonful of syrup and pour slowly onto a plate. If the syrup flows down like honey in a thin continuous thread, then it is ready. At this point, add citric acid and stir the syrup thoroughly with a spoon.

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

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

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

German Custard Protein Cream

This German custard recipe is simple and always works. He will help out when you need to quickly prepare a dessert. Products decorated with this airy delicate cream always look luxurious on the festive table.

Ingredients:

3 egg whites, fresh;

150 ml of cold water;

300 gr. jellied sugar (2: 1);

Cooking method:

Beat the cooled whites into a dense, stable snow-white foam.

Pour the jellied sugar into a saucepan, add water and place on a hot plate with high heat. After boiling, screw the fire on and cook for 10 minutes, until the initial volume of the liquid is halved. It is important not to digest the syrup, then the cream will give off burnt sugar and become unusable for further use.

Such a cream turns out to be very stable, does not float and does not settle. To decorate a cake or pastries, fill a pastry bag with cream and use various attachments to decorate the dessert to your liking. If desired, the cream can be tinted with food coloring or the desired flavorings.

Protein-oil cream

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

Ingredients:

450 gr. high-quality butter;

5 egg whites, fresh;

140 gr. plain water;

130 gr. granulated sugar;

1 pinch of citric acid;

Vanilla extract to taste.

Cooking method:

In a prepared bowl, beat the well-chilled egg whites until they become soft peaks. It is better to cool the proteins together with the bowl, then the mass will stay cold longer. While beating, add a pinch of citric acid or tartar.

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

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

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

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

Turning on the mixer at full power, put the butter piece by piece into the cream. It is not scary if during the addition of oil, the cream begins to exfoliate and liquefy. After all the oil has been added, it will regain a creamy, stable texture.

If desired, you can add various flavors to the finished cream: nuts, vanilla, liqueur or rum, jam, condensed milk, etc.

Protein-fruit cream

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

Ingredients:

3 egg whites chilled;

2 tbsp jam (jam, preserves);

0.25 cups of water;

3 tbsp granulated sugar;

1 tea l. gelatin.

Cooking method:

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

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

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

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

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

Protein-coconut cream

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

Ingredients:

2 egg whites;

3 tbsp coconut flakes;

2 tbsp water;

130 gr. Sahara;

3 tbsp corn (invert) syrup;

1 tsp lemon juice.

Cooking method:

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

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

Remove the bowl from the steam bath and, while whisking, pour in the coconut shavings, ground in a coffee grinder (you can take a colored one if you wish). Stop whipping when the cream has completely cooled down.

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

Milk protein cream

The protein cream prepared according to this recipe has a very rich and pronounced milky taste. It can be used to grease the cakes, make the outer coating of the cake, or decorate the cake on top.

Ingredients:

150 g egg whites;

290 g butter;

235 gr. water;

600 gr. Sahara;

130 gr. condensed milk;

20 gr. gelatin;

3 gr. citric acid;

15 gr. cognac;

15 gr. vanilla powder.

Cooking method:

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

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

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

Beat fresh cooled proteins with a mixer until "hot peaks". Pour the syrup with gelatin into the lush mass and beat until the cream cools. After that, combine and interrupt with a mixer the protein mass with oil until splendor and homogeneous. At the very end of cooking, add vanilla powder, a little brandy and lemon juice.

Protein cream: tips and tricks

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

First of all, these are fresh and well-chilled eggs. Only in this case will the proteins whisk quickly and without problems. It is also very important to properly separate the whites from the yolks, not allowing even a drop of yolk to enter the protein. It can also negatively affect the whites' whipping ability.

The dishes and whisk must be thoroughly degreased and wiped dry.

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

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

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

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

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

IT IS IMPORTANT TO KNOW! The only way to lose weight, without harm to health ..

It is not always possible to prepare all kinds of culinary masterpieces the first time. It often turns out according to the proverb - the first pancake is lumpy. But at this moment, do not despair and throw away the resulting mass. Any mistake can be corrected with a little effort. If you like the taste of the cream, and the whole point is only in its thickness, then this is quite fixable.

Depending on what this custard is for and its composition, mistakes are corrected in different ways. If the protein cream turned out to be liquid and you can't beat it in any way, then perhaps you beat the proteins in a wet bowl or there was fat on the walls.

Protein Cream Rescue

Ideally, after proper preparation, the protein cream should keep its shape well, but there are situations when the mass has not thickened to the required consistency and floats in all directions. It is almost impossible to save a protein cream without sacrificing taste.

Most often, housewives simply throw out the protein cream, which is immediately obvious that it did not work out.

It is necessary to follow some rules when preparing this type of cream mass. If at least a drop of fat gets on the dishes in which you whisk the whites. There is only one way to save. To do this, you need to put a bowl of cream in the refrigerator or even in the freezer. If you wait a little, then the whites will grab and you can continue beating further. If such resuscitation did not help, then we can assume that the mass is hopelessly spoiled and it will definitely not work to make a cream out of it that would keep its shape.

At the same time, in the freezer, the mass should not freeze into bone, but only grab a little.

In order for the protein cream to thicken and keep its shape well, it must initially be prepared according to the instructions, not stepping back from it. At the same time, remember that most dyes thin the cream mass.

Don't forget that protein cream is tricky enough - one oversight and everything is ruined.

But you can add a little agar and coat the cake on top. It will look like bird's milk. But you will have to make a new one, since this is one of those types of decoration that does not forgive mistakes.

Some tweaks will not hurt you when crafting:

To degrease the dishes in which you are going to whip the whites, wipe them with a slice of lemon;
Do not separate the eggs over the beating cup - a drop of yolk will kill the cream irrevocably. It is better to degrease another mug, over which division will take place and pour the proteins into the whipping bowl one by one from the mug. This option will save you from unnecessary egg costs. If the yolk mass gets into one protein, then pour it out immediately and move on to the next.
Pre-cool the bowl with proteins for 30 minutes in the refrigerator;
Do not use chicken eggs - if you have your own farm, then take a chicken gift from five days ago;
When cooking syrup, check it for a soft ball more often - for this, place a saucer of cold water next to the saucepan in which the syrup is boiled;
Protein cream does not tolerate alcohol, therefore staining with alcohol dyes is completely excluded;
If the syrup is still bubbling, then let it calm down for a couple of minutes and only then pour it into the proteins;
If the whites do not whisk, then refrigerate them slightly and try whipping again.

But if you can't save, then prepare a new protein cream, and put this mass in glasses, put it in the refrigerator to grab, later decorate with fruit and serve as a separate dessert. You can sprinkle with grated chocolate and crushed nuts instead of fruit.

Custard Rescue

But not only cream on proteins can flow or not whip, there are many opportunities to save liquid classic custard. A small addition of flour or starch can act as a thickener. It all depends on which of these ingredients you used in the initial cooking.

The main reasons why the custard does not freeze:

Too much liquid - add flour and cook;
Initially not cooked - put it on the fire again and bring to the desired state;
You overexposed the butter, it didn't soften so much as it melted - return the butter to the refrigerator, and then try to beat it again.

If you like the mass, especially the oily one, in consistency, but during the decorating process it turned out that it does not hold its shape, then send it to the refrigerator, and later beat it again.

Do not expect the spreading decorations to solidify beautifully, it is better to immediately remove the mass in the refrigerator, wait a little and cool not only the fondant, but also the kitchen itself. Most of the problems arise due to the fact that the cakes were first prepared and immediately began to decorate them. The temperature in the kitchen is still high, and the layers of the cake have not had time to cool down, the cream will surely float. It is for this reason that the decoration must be postponed until the layers of the cake and the room in which you are decorating are completely cooled down.

When you have tried all the options to save the mass, which does not thicken under any conditions, then coat the cakes with this cream, and use a regular oil for decoration.

So the problem can be solved by loose gelatin or agar-agar.

The mass will become a hike on a souffle, but it keeps its shape well and you can also make jewelry out of it. Only when you see that the mass thickens, immediately decorate the cake, as later it will be very difficult to do this.

The main way not to spoil your mood before the holiday is to purchase a double volume of products for making jewelry.

Also, always think over the moment that the cream has not thickened, and there is no way out. There must be a fallback that will correct the situation. In addition to butter cream with condensed milk, which is made literally in 10 minutes, the raw impregnation on cream holds its shape just as well.

But you can prepare only a small amount of mass for decoration, and entrust the impregnation of the cakes with a non-thickened cream. By the way, this way any dry layers will be better saturated.

In any difficult situation, it is better not to get upset, but to try to correct the situation first. If all else fails, then make a second portion of the decoration, and put the previously prepared fondant in the refrigerator and find a use for it the next day.

I personally make a prescription protein custard Cakes

The cream is very capricious, so I ask you to do everything exactly! Every little thing is critical.
Inventory:
1.Small saucepan for syrup.
2. Any bowl, but better metal for 3-4 liters.
3. basin with cold water.
4. Mixer.

Ingredients:

cold egg whites (if eggs from domestic chickens, then generally SUPER !!)
2 faceted glasses of sugar.
0.5 tsp citric acid (not diluted, namely crystals)
1 teaspoon agar agar is highly desirable, but not required.
Any flavor (also optional)

Training.
Thoroughly wash the saucepan for syrup, fill it with water and boil it. Drain. The pan is ready to work. Please, do not neglect, be sure to boil the water after washing !!!
Dissolve agar-agar in 4-5 teaspoons of water and let it swell for 10-20 minutes.
Wash the metal bowl and wipe it dry.

Cream preparation.

Pour 2 faceted glasses of sugar into a saucepan, add half a glass of water and put on high heat.
We control the readiness of the syrup visually. If you are very afraid, you can periodically dip a clean, dry object in boiling syrup and drip it into a bowl of cold water if a hard syrup ball has grabbed at the bottom.

The syrup boils with "running transparent bubbles,

and then it boils with heavy white "gurgles":

Drop at this moment a drop into a cup of water - is a dense ball at the bottom clearly palpable? Fine!

Now is the time to add citric acid and ENERGICLY SUSPEND it in the syrup. In the photo, there is more acid, it's just a cream that is cooked for a large portion. You need a half teaspoon.

If there is no agar, then the syrup is ready - turn off the heat. If there is, then stir it vigorously for 5-10 seconds. The syrup will rise with a cap, but then calm down.

The syrup is ready. We immediately get down to proteins.
We pour them into a bowl and begin to beat with a mixer until a snow-white stable foam. "Until sharp peaks."
Now ask someone to help you. Or even manage to do it yourself TOOOOOOOOONY pour in the prepared syrup in 2-4mm stream and stir it vigorously in the proteins.

Try not to let the syrup fall directly on the whisk - small splashes scatter along the sides of the bowl and freeze in pieces. If it still happens, then after the end of cooking, carefully collect everything from the sides of the bowl.
So, we introduce the syrup into the whites to the last, then move the bowl into a bowl of cold water (I freeze ice cubes, beat a lot in a bowl with ice, or you can add more ice to a bowl of water) and continue to beat until the CREAM COOLES completely. You can do without a bowl of water, but then the cooling process will be delayed.

I repeat once again that the cream should cool completely while whipping.
If you did everything right, you will get such a cream.

It can work for 2 hours, then it starts to bubble and lays down badly. If it was used for 2 hours, then on the cake it does not blur for two days for sure.
And waffles with such cream are simply delicious.

Useful Tips

Suddenly someone will come in handy - I recalculated the proportions of the ingredients of the cream for a different amount of proteins, so as not to count each time

1. Spread it on the cake after all. In the coating, the thickness of the cream is not as noticeable as in the jewelry. Smooth the sides and top with a thick layer until smooth. Then decorate with mastic or fresh berries, pieces of fruit, candied fruits, nuts. sweets "MMdens", "Fructis", chocolates, slices of marmalade and marshmallows ... You can sprinkle thickly grated chocolate, coconut, nuts on top ... It will be a gorgeous cake, it's a word!

2. If the cream still remains, then you can add butter to it and beat. In this case, we will not have a soufflé, but an oil cream. Just the role of a viscous mass for thickening will be performed by your loser. Set the proportions to taste. This cream is good for both interlayer and coating.
The rest of the protein cream or oil with a protein base can be packed and carried into the freezer. Until the next masterpiece will sit there. Get it out, thaw it out and then you can work.

It is easier to level the cake with custard protein cream, if the cream has already stood for 40 minutes. When it is completely fresh, only whipped, it reaches more for the spatula, somehow breaks. When it has stood, it is smeared like butter.
Protein cream goes well with fatty doughs and you can make a wonderful dessert, where the cream will not need to show its "carrying capacity".
If you add 3-4 tsp of agar, and not just one and immediately pack it hot in the molds, you get the classic "bird's milk". You can add butter at the very end and then do not let it cool to cold-warm, lay out in the molds , otherwise it thickens before our eyes. With butter, the soufflé will be denser, but also more tender (100 grams is enough). Without oil, it is very airy!

Work on bugs

For girls who can't get the cream, check the following points:

Squirrels are missing - check - turn the bowl over: should not fall out

Syrup undercooked or cold - Syrup temperature during infusion should be 117 - 120C
- they stopped whipping the cream when it was still warm - with a finger to the touch, d. not warm, but cool. The temperature of the finished cream is 20-22C
- a lot of acid!

After the citric acid was mixed into the syrup, it turned brown.
Mistake:the syrup is overcooked. If the color is light yellow, then everything is fine, if brown, pour it out, wash the pan under running boiling water.

In the cream, there are pieces of caramel or caramel stuck together in a thick layer at the bottom of the bowl.
Mistake: poured the syrup into the proteins too quickly.

Even after cooling completely, the cream remained liquid.
Mistake: badly boiled syrup. Less often, but it also happens, badly whipped proteins. When you start whipping, you cannot stop for a minute, proteins not fixed with sugar will settle in a few seconds! Therefore, I advise you to use the assistant for the first time.

The cream tastes very sweet, strongly sour.
Mistake: they missed, shifted citric acid. Next time correct, and this time they will eat it, they will not go anywhere!

In less than 2 hours, the cream began to "bubble" - the eggs were too large (and the protein mass, respectively) or the syrup was not boiled properly.

The whites do not whip well.
Mistake: eggs are old, or warm. or a particle of yolk got in. Separate the yolks carefully, then put the bowl in the refrigerator - let it cool with the bowl!
Now it's snowing in the yard, you can cool a bowl in the snow

And, finally, a wonderful video master class on cooking will help you custard protein creamand:

We will need:

Protein 1 pc.
Sugar 125 g.
Water 50 ml.
Citric acid 2 g.
Salt 2 g.

Dissolve the sugar in water, add citric acid and boil, stirring over low heat for 10 to 15 minutes. Beat the protein into a cool foam. Gradually add the syrup while continuing to beat.

Protein custard is used in a wide variety of desserts. They can be used to fill tubes, eclairs, decorate cakes and baskets. But protein custard is most often used to decorate the cake.

How to make protein custard for cake decorating - step by step recipe

We have previously covered numerous recipes for making custards. Now let's dwell on the most common variant using proteins. This recipe for protein cream for decorating cakes is quite simple and even a novice hostess can do.

Ingredients

2 squirrels;
140 g granulated sugar;
50 ml of water;
a pinch of citric acid or a few drops of lemon juice;
a pinch of salt;
vanillin to taste.

Preparation:

Pour sugar into a small saucepan and cover with water. Put it on low heat, as soon as the sugar syrup begins to boil, reduce the heat to a minimum and leave to simmer.
Beat the whites with a pinch of salt and citric acid until a thick, fluffy white foam. The readiness of the proteins can be checked by turning the container with them. Finished proteins will not leak or fall off.
It is necessary to check the readiness of the sugar syrup. To do this, drop a few drops into water and try to roll a ball out of them. If it turns out to be dense, then the syrup is ready.
Next, mix the protein cream with hot syrup, whisking at the same time with a mixer, continue beating for 10 minutes.
Leave the cream to cool. Then it can be used for finished baked goods.

Sometimes, in addition to sugar, 80 g of liquid honey is added to the syrup. The protein cream with honey turns out to be very aromatic and will not leave you indifferent.

Protein Custard Supplement Options

There are many different ways you can supplement your regular protein cream with sugar to add flavor to your dessert.

Protein cream with cocoa for cake decorating according to GOST

The recipe for such a cream is quite simple, based on the classic version described at the very beginning of the article. The only addition is a teaspoon of cocoa, which is added at the very end of cooking, after the proteins have been combined with the sugar syrup. Such a cream will acquire a delicate chocolate shade and aroma.

Protein agar cream

In order for the cream to better keep its shape and be more prominent, you can add agar-agar to it. It must first be soaked for 10 minutes in a small amount of water, and then immediately added to boiling sugar syrup and stir constantly until completely dissolved. Boil for another half a minute, remove from heat and pour in a thin stream into the whipped egg whites.

According to this principle, a protein cream with gelatin is prepared. Thanks to him, the protein mass is smooth and shiny.

Protein cream with condensed milk without oil for decoration

It is advisable not to use condensed milk together with a protein cream, it will only make the airy structure heavier, and as a result, the cream will settle or drain completely. Protein cream with powdered sugar is best for cake decorating. Powdered sugar is more suitable than sugar for the simple reason that granulated sugar may not completely dissolve and, as a result, will crunch on your teeth. As a result, the protein cream with powder will turn out to be airy and will be able to decorate any cake.

Protein cream with sweetener

It is possible to replace sugar, but it must be borne in mind that the corresponding additive will need a little more in order for the cream to be sweet enough. This option is perfect for people with diabetes, or those who strictly monitor their diet. For example, a protein cream with erythritol is most commonly prepared.

Protein cream with glycerin

Most often, such a cream is prepared for the manufacture of various forms, for example, roses for decorating a cake. To do this, add one teaspoon of glycerin to the proteins and beat until a thick foam forms. Then follow the classic recipe.

Protein cream with vinegar

Sometimes, instead of lemon juice, vinegar can be added to the whites before whipping. Since these two substances are acids in nature, they will have the same principle of action. But acetic acid still has a specific and unpleasant odor, so this method has not been widely used in the preparation of protein cream.

Protein cream with starch for cake decorating

Starch is most often added to cream to thicken the cream. Thanks to such an elastic and dense texture, it can be used as cake decorations, creating various patterns and elements, and not only for leveling the surface of desserts.

Protein cream with supplements

In order to enrich the taste of the protein cream, various fruits, jams or even nuts are often added. Protein cream with coconut flakes is easy enough to prepare, for this you need to add slightly fried flakes to the ready-made whipped cream and mix gently so that the cream does not settle. By the same principle, you can prepare a protein cream with an orange, zest, or even a protein cream with walnuts.

Very often, pies and cakes are prepared, which are decorated with a protein cream with apples. The recipe is quite simple, it is enough to add grated baked apples to the finished whipped apples and mix thoroughly. Likewise, you can make a protein cream with pumpkin, raspberries, strawberries, or even a banana.

Protein cream with butter

Since this option contains fat, this method is perfect even for soaking the cakes. The cream is prepared according to a classic recipe, and after the proteins are ready, soft butter is added in portions to them and mixed thoroughly.

Protein cream with mascarpone

In this version of the preparation of the cream, the cooking of sugar syrup is not meant. Whipped whites must be combined with whipped chilled cream (for 4 proteins, 200 ml of cream). And then add 800 g of mascarpone to the resulting mass and beat again until smooth.

Protein cream with pectin

If you need to increase the firmness and density of the cream, then it is best to prepare it with pectin sugar. To prepare it, you need to add about 20 g of pectin and 10 g of citric acid to 1 kg of sugar. Next, boil the sugar syrup and beat the whites in the same way as in the classic recipe.

Protein cream with cottage cheese

To make the cream tender and soft, you can add cottage cheese to it in a 1: 1 ratio. After 100 g of proteins have been whipped, add 100 cottage cheese and vanillin for taste and aroma, and then beat the resulting mass again.

Subtleties and secrets of making protein-custard cream

It was previously described how to make a protein cake cream at home. Now let's talk about possible problems encountered in the cooking process and how to solve them.

Why doesn't the protein cream work?

Despite all the simplicity and availability of the recipe, there are a number of specific rules that will guarantee the correct protein cream:

squirrels must be very cold;
dishes and everything that comes into contact with proteins are absolutely dry;
for the formation of a thick foam, it is best to add lemon juice to the proteins;
exclude even the slightest hit of the yolk;
whisk the whites at the highest speed.

Why doesn't the protein cream keep its shape?

In order for the protein custard to turn out elastic and strong, it is important to properly cook the sugar syrup. It should be of such a consistency that a dense ball can be rolled out of it. With this little rule of thumb, you never have to wonder why the protein cream settles when it stands. Properly cooked protein cream for cake decorating holds its shape well, the recipe above will not allow you to make mistakes in its preparation.

Why doesn't the protein cream whip?

A very common mistake is when water and sugar are added to very little whipped whites. Because of this, the formation of the necessary foam does not occur. Instead, a thin stream of boiling sugar syrup should be injected into the thick protein foam. It is very important to follow a similar cooking technology, and the recipe for a protein custard for decorating a cake will not let you go wrong.

Why does the protein cream flake off?

The protein cream should always be smooth and uniform in structure. If its stratification occurs, then, most likely, many important points, which are written above, have been missed. For example, the squirrels were not cold or the dishes were slightly damp.

If you want to know why the protein cream turns out to be loose, then the answer is the same. It is important to follow the correct technology, and the protein cream will definitely work out.

Why does protein cream dry quickly?

To prevent the cream from drying out, add a few drops of lemon juice or a pinch of citric acid while whipping. This will not only give a flavorful note, but also prevent the cream from drying out quickly.

Why is the protein cream absorbed into the biscuit?

Sometimes it happens that the cream is quickly absorbed into the biscuit cakes of the cake. To prevent this from happening, the cakes should first be greased with syrup, thereby creating a certain border that prevents the absorption of the cream.

You can also add cream or condensed milk to the protein cream, which will give it a fat content. This will also prevent the cream from being absorbed.

Why is the protein cream reaching for the attachment?

Protein-custard should never stretch, it should be in the form of dense formed peaks. The stringy structure can be due to two reasons:

not fully cooked syrup (the syrup turned out to be soft and stringy);
not whipped egg whites well enough (no elastic peaks).

Why is protein cream sugared?

It would seem that there is nothing difficult in how to make a protein cream for decorating a cake at home. But sometimes you can face the problem of the sugariness of the cream. Most often this happens when sugar syrup is boiled for too long, and instead of an elastic mass, solid sugar is obtained.

Also, in order to avoid candied cream, citric acid or lemon juice should be added to the syrup. This same secret can be applied if you've always wondered why the protein cream is sticky?

Why does protein cream get wet?

The cream gets wet for the same reason it flakes off. It is important to always use only dry dishes and whisk the whites well. And also properly cook the syrup so that it turns into a dense mass, and not watery.

Why does the protein cream on the cake get crusty?

If the protein cream dries up a little and becomes covered with a crust after some time after preparation, it means that the cream was prepared in accordance with all standards. The correct protein custard should not drip, fall off or change its shape, it should only dry out slightly and set.

Why does the protein cream bubble?

If you have ever wondered why a protein cream turns out to be porous, then remember a couple of important secrets. In order to avoid the formation of unnecessary air bubbles, it is important to carefully boil the syrup so that it does not turn out to be liquid. And you should also take medium-sized eggs, otherwise, if they are large, you will have to beat it for a long time and thoroughly, as a result of which the proteins can be saturated with oxygen.

Why does protein cream smell like eggs?

To avoid the unpleasant smell of raw eggs, you can add a pinch of vanillin or vanilla sugar. Then the cream will turn out to be very delicate and fragrant.

Why is the protein cream curdled?

Sometimes you want to give the cream a certain brightness, for this they use food dyes. But it is they who can lead to the fact that the delicate and smooth cream curdles. To prevent this from happening, you should choose dyes that do not contain alcohol and fats.

Lining the cake with protein custard

Very often, to give the cakes a smooth and even surface, they are coated with protein cream. It perfectly penetrates into all the cracks, filling in the space, thereby preparing the cake for further decorations.

Options for storing, using and consuming protein cream

So, you have learned how to make a protein cake cream, as well as the tricks and secrets of cooking cream. Now we should talk about the rules for storing the cream and other features.

Can protein cream be refrigerated?

Protein custard can be left in the refrigerator for no more than a day. Firstly, the cream can deteriorate, and secondly, it can settle and lose its appearance and structure.

Can protein cream be whipped with a blender?

You can get a fluffy and thick protein mass using a blender if you have a special nozzle for whipping creams. In other cases, it is best to arm yourself with a mixer. Then you will definitely be sure that the cream will not fall off and exfoliate in the future.

Can I pour icing on a protein cream?

If you want to decorate the cake with chocolate icing or create some kind of "smudges" on top of the protein cream. It is important to observe that the protein cream has already set slightly, and the glaze was not hot. Otherwise, under the influence of heat, the cream will flow and a beautifully designed dessert will not come out.

Can protein cream be baked?

If you have excess cream, then you can safely send it to the oven. Form small pyramids and place in the oven for at least 1.5 hours. As a result, you will get a delicious and crispy meringue, or as they are also called - meringues.

Is protein cream suitable for children?

Since the protein cream is prepared exclusively from raw eggs, it is highly discouraged to give it to children, especially small ones. At best, a protein cream can provoke allergies and diathesis, and at worst, it can lead to salmonellosis.

Many people wonder why pregnant women should not have protein cream. All for the same reason that eggs do not undergo heat treatment, and, therefore, can be contaminated with various microorganisms.

How to make a protein cream safe?

The only way to disinfect a protein cream is to put it in a water bath or to boil it. Salmonella die at 72 ° degrees, so 10 minutes of boiling the cream will be enough for it to become completely safe.

Can protein cream be frozen?

Freezing protein cream is highly discouraged. This is due to the fact that during thawing, the cream often gets wet, as a result of which it exfoliates, loses its airy structure. Also, when frozen, very often the cream settles and separates into eggs and sugar syrup. Therefore, it is best to use the cream immediately after preparation.

Can protein cream be dyed with gel dye?

If you want to add color to the cream, thereby giving the cake brilliance and brightness, then gel dyes are the best fit for this case. They will not thin the structure of the cream or curl it. Gel dyes can evenly color the protein color.

So how do you color a protein cream? It is best to add 2-3 drops of dye (depending on the desired color saturation) during whipping, but after the cream has completely cooled down.

If you are thinking about how to make a protein cream with colored dry paints, then it is best to leave this venture. Due to dry dyes, the cream can either curl or completely settle.

Can protein cream be placed between the cakes?

Unfortunately, protein creams are not quite suitable for sandwiching between cakes. Due to its dryness, such a cream is more suitable for decorating cakes, filling cakes, and in a number of other cases where shape retention is required. And the cakes are best impregnated with more oily and nutritious structures.

Can protein cream be applied to mastic?

If the protein cream can be applied as a base for mastic, then the cream can also be put on it. Usually, this method is used to create various patterns or to draw the details of cake figures.

Can I pour chocolate on a protein cream?

No, you can't, if you want to preserve the original appearance of the protein cream. For chocolate to flow, it must be hot, or at least warm. And, as you know, protein cream begins to flow at the slightest heating. So in order to avoid slipping of the cream from the cake, it is better not to pour chocolate on it.

Discussion

Just in the institute, the chef, to whom I went to the MK, laid out a cream "for summer" (as an alternative to butter):
70 squirrel
10 lemon juice
200 water
200 sugar
5 agar-agar + 40 sugars
Bring water and sugar (200) to a boil and reduce heat, add agar and sugar (40) over low heat until 110 degrees.
Remove from heat and while cooling to 80 g, beat the protein at high speed until foamy, pour in lemon juice and hot syrup. 1 min at high speed, then let cool, whisking on low. You can add dye. You can add vanilla, zest to the syrup ...
Here. :)))

I tried again "Swiss meringue"
Swiss meringue is 100 times better than custard and is easy to prepare. Most importantly, the whisks and bowl must be perfectly clean and dry. And the bowl should not be thick-walled, i.e. keep warm for a long time. 5 proteins 250g sugar Citric acid on the tip of a knife Vanilla 1. Boil water in a saucepan for a water bath. Put on medium heat.
2. Mix sugar with vanilla sugar.
3. Carefully separate the whites from the yolks. TO
add citric acid to proteins. Begin whisking at minimum speed.
mixer, increasing the speed every 5 seconds, until you reach the maximum. how
proteins become cloudy and foam appears (this happens very quickly), start
pour sugar in a thin stream. Whisk for a total of 1 minute.
4. Transfer the bowl of proteins to the water bath
so that the bottom does not touch the water.
Whisk clockwise for about 10 more minutes - until the mixture is firm and
shiny, and the peaks are hard. Just make sure that the liquid from the water bath and steam are not
got into the proteins.
5. Remove the whites from the water bath and whisk.
about another minute (the proteins will cool down).
That's it, the cream can be used immediately!
If you add sl. oil then
you get a creamy meringue cream with a silky texture. And you can bake like a meringue

or the paterra mat is not silicone!
[link-1]

she also appeared in Vysotskaya's series, I can't find something on Yandex
sold in small pieces in a beautiful package :)

Well, I don't get meringues !!! No way !!! everything is whipped perfectly, but they turn brown in the oven, but inside they are not baked in an hour! Soft and settles after cooling. I put the temperature in the oven to a minimum, moreover, after 5 minutes, when I realized that they were darkening, I opened it slightly. Maybe try to set the temperature to the maximum and for 1-2 minutes? Somewhere I read this method for a long time, in some magazine ...

Recipe for biscuit and cream: baked goods according to GOST from Chadeyka
... a spoonful of powdered sugar 1 tsp of cocoa powder 10 pieces Baking tray lined with baking paper. Preheat oven to 200 ° C. To prepare the biscuit separately, the yolks and whites are whipped until the sugar crystals are completely dissolved and mixed with flour. The dough must be used immediately, otherwise it will settle. Therefore, prepare a baking sheet and preheat the oven beforehand. Why does the biscuit rise? The smallest bubbles in the beaten dough are filled with air, when heated, the air expands, and the bubbles increase in volume. Accordingly, the dough rises as well. The biscuit is baked at a high enough temperature so that the air in the dough quickly warms up, and the egg-flour base is baked. Sponge cake Whip the same ...

I cool the proteins, beat them with sugar, put them on a baking sheet - they creep. What am I doing wrong? Maybe I beat a little?

Remove the mold from the oven and let it cool for 15-20 minutes. Use a spatula to run along the edge of the pan so that the apricots can be easily removed, and carefully turn the tartini onto a plate, trim the edges with a knife, removing excess apricots. Whip the chilled cream, add amaretto, 1-2 tablespoons. sugar and continue beating until a thick cream is obtained. Decorate the tartini with cream and serve. A dessert in tall transparent bowls made of tangerines and pomegranates will look very impressive. Both of these ingredients are considered highly effective aphrodisiacs. Pomegranate, for example, is advised to use for sexual impotence, just imagine what feelings it can kindle in your party ...
... Transfer the resulting mixture to a deep bowl and place in the freezer for 3 hours, stir thoroughly every 30 minutes to avoid the formation of large ice crystals. At this time, prepare the sabayon sauce. Remove the zest from the lemons and squeeze the juice out of them. Add 50 ml of water, 100 g of sugar to lemon juice and bring the mixture to a boil. Separate the yolks from the whites. Beat the yolks, pour in a warm mixture of lemon juice and sugar and continue whisking in a water bath until thickened, then add the gin and cool. Pour the sauce onto a plate, add the cold chocolate sorbet and garnish with lemon zest. Chocolate nut mignon Ingredients 200 g creamy chocolate, 200 g fried ...

So why not use natural ingredients for decoration too? For example, fruits and berries will not only help create a beautiful design, but also bring a new taste, aroma and color to your cake. To create your own unique original decoration, you will need imagination, fruits of various colors, sizes, shapes and contents, a thin sharp knife, metal baking dishes and a small round ice cream spoon. One of the most beautiful with ...
... Put fruits and berries in it, pour jelly and refrigerate, preferably for a day. Only a cooled cake can be decorated with ready-made jelly, otherwise it will begin to melt. In order not to damage the jelly and transfer it to the cake in an even layer, you need to carefully but quickly turn it from the container onto the cake. If you do not like the jelly edges of the cake or, despite all the efforts, they are not quite even, then you can decorate them with almond flakes or protein cream. However, not everyone likes jelly, and if you are not an amateur, and the very idea of \u200b\u200bmaking the cake multi-colored without extraneous additives and dyes you liked, then use the following method. Decorate the finished cake, covered with whipped cream or protein, with sliced \u200b\u200bfruit wedges in a circle. It is not necessary to use with ...

Help :) made eclairs according to Kuzka's mom's recipe, but the cream turned out to be too liquid, I don't know what I did wrong, maybe because I took ordinary starch, not corn. Can I thicken it now?

Discussion

ahhh, now I'll think of something :)) you can thicken it with flour or just yolks.
I would take a couple of eggs, stir and add a couple of tablespoons of flour. I would bring to a boil what you have, 1/3 would gradually pour into the eggs, stirring, then this mixture back into the saucepan with cream and over low heat, until boiling, then boil for a couple of minutes.
Or whip butter with sugar and gradually add the cream you have got into it.
Liquid turned out from simple starch, if you overheated it (it is less heat-resistant than corn starch) or, on the contrary, undercooked and the yolks did not coagulate, did not thicken.
If anything, write, I’m in touch, we will save your eclairs :)) - cool the strained sour cream and sugar (!!!) well (put it in the refrigerator separately, and the sugar can even be in the freezer)
- and now you can beat the sour cream with sugar until it becomes a lush white cream.
With such a cream, lingonberry-apple charlotte, bird cherry cake, etc. are incomparable.
And so that the cakes are better impregnated, you can simply grease them with warm ones with a little liquid unsweetened sour cream and use the impregnation.
P.S. Only when buying sour cream, if possible, pay attention to the composition - ours also learned to add different thickeners to sour cream. You cannot get a good cream out of such tricks - it is "spoiled" for the cream. Like this...

Pay attention to the fat content of sour cream. I always take sour cream 20%, and preferably 25%, and beat with a mixer at maximum speed, it turns out pretty well. Sour cream will never be completely thick, it is always a little liquid, but the cakes are well soaked.

Lovely, kind female hands On weekdays and holidays, there is no boredom. Stances in love, patient in separation, Lovely, kind, female hands. You deserve the songs of Russia, so that your husbands carry you in their arms! And a cake recipe for the holiday! Made a year ago. Simple, tasty, unusual! Cake "Drunken cherry" Cherry was made from compote (pitted). For two days, I scribbled juice and poured a glass of brandy. I added a little juice, sprinkled it with sugar, and put it in the refrigerator for 2 days. (Pouring from under the cherry (divine) was drunk under the cake ...

Discussion

also congratulations to all!
I, too, finally tried the recipe for an Australian white chocolate cake, which was once given here in a candy bar, and was disappointed, I expected more: (But my family liked it very much, but in my opinion the goal did not justify the means, or I just ate some cakes these days :) ), finally the post has come close and you can reset the reserves accumulated over the winter :)). For those who are interested, but forgot to download, I throw off :) -
White chocolate cake - super!
Fast, simple and affordable.
Super cake - read in an Australian cookbook.
150 g white chocolate and 250 gr. chop the butter into pieces, dissolve over low heat with a glass of milk and a glass of sugar until the chocolate and butter are completely dispersed. Do not boil. Cool slightly.
Add 450 gr. flour, 2 lightly beaten eggs and 2 level teaspoons of baking powder. Stir until smooth.
Grease a 26 cm tin. Bake over low heat for about 45 minutes. After taking it out of the oven, let it stand in the form for half an hour, cool down. The cake should be slightly "baked" on the inside, not dry.
Cream: pour 300 gr. white chocolate 125 ml boiling cream, stir until chocolate dissolves. Refrigerate. Spread the cooled cake on top. "
From myself, I do not recommend cutting this rather tall cake lengthwise for cream, it really turns out to be, as it were, not baked.

Happy Holidays everyone! I wish everyone not to appear in the kitchen for today. Let the male part of the family tense up ...
My "male part" is still sleeping, but I don’t feel like eating yet, I’ll wait, perhaps, until I wake up.

If you often cook desserts, then you have probably tried more than once to find a recipe for the perfect cream. And it can be made from egg whites in a variety of ways.

Why Protein Cream?

Cream is not just a filling for a cake or pastry, but the real heart of a dessert, and therefore it should be delicate and refined. And protein has several benefits. Firstly, it turns out to be airy and light. Secondly, it can be considered dietary, especially when compared to butter or butter. Thirdly, such a cream is universal and suitable for any desserts.

But there is one but. If cooking does not involve heat treatment, then the eggs should be fresh and purchased in a trusted place, since pathogenic microorganisms that cause dangerous infections that can only die at elevated temperatures can inhabit and multiply in them.

Cooking recipes

There are a lot of recipes, and some are worth considering in detail.

Option one

If you plan to use a cream for decorating, then prepare it with the addition of gelatin so that it retains its shape well.

Ingredients required:

five proteins;
h. l. citric acid (a couple of tablespoons of lemon juice);
two tbsp. l. gelatin;
nine to ten st. l. clean water;
one and a half glasses of sugar.

Preparation:

First of all, prepare the gelatin. It should be filled with water (preferably cool) and left to swell.
While the gelatin is going through the preparatory stage, you can do the proteins. Separate them from the yolks and start whisking. When you get a white, airy foam, add citric acid or juice to it, continue beating. Then slightly reduce the speed of the mixer and gradually add sugar in a thin stream. Whisk the cream until you see firm, strong peaks.
Now go back to the gelatin water. Heat the mixture until it becomes runny.
Pour the gelatinous component into the cream very gently and only in a thin stream. In this case, whipping continues and ends only when the cream becomes airy and stops moving when the bowl moves.

Option two

This recipe uses hot syrup. Would need:

a glass of sugar;
half a glass of water;
four squirrels;
two tbsp. l. lemon juice.

Instructions:

The first thing to do is syrup. To do this, combine sugar with water, put the mixture on fire and boil until the syrup thickens. To understand that you have achieved the desired consistency, you should drop a drop of the sweet liquid into the water: if you can form a ball, then the boiling should be stopped. You can also drip some syrup on a saucer: if the drop lasts, then you're done.
Next, work on the proteins: separate them from the yolks and beat thoroughly using a mixer until a stable foam with peaks is formed.
Slowly pour the syrup into the protein mass in a thin stream, whisking all the ingredients at the minimum speed of the mixer. Then add lemon juice and increase the speed. Continue the process to the desired consistency (this may take about ten to fifteen minutes).
The custard protein cream is ready.

Interesting: this cream will turn out to be safer, since the proteins, in fact, will undergo heat treatment during contact with the hot syrup.

Option three

If you are not afraid of extra pounds, prepare a protein-oil cream. Here's what you need:

three squirrels;
about 150 g of butter;
150 g icing sugar;
a bag of vanillin or vanilla sugar;
some lemon juice (for example, a teaspoon).

Instructions:

First, you need to get the oil out of the refrigerator or freezer, since by the time it is introduced into the cream, it should have reached room temperature. To speed up the softening process, you can cut the product into pieces.
Separate the whites from the yolks, beat the former at medium speed to create an airy foam. Next, add lemon juice to the mass, continue beating, but at a higher speed. When a uniform white foam forms, slowly and gradually add the icing sugar and vanillin. Beating can be finished when the composition does not pour out of the bowl when it is turned over.
Reduce the speed of the mixer, beat the cream and add the butter one piece at a time. Continue the process until an airy, soft and smooth consistency is formed.

Option four

Sweet tooths and gourmets will definitely appreciate the protein cream with cream.

List of required ingredients:

three squirrels;
a full glass of sugar;
150 ml of cream (the fatter the better);
a pinch of salt.

Process description:

Begin by whisking the whites. At the end of the process, you should have a strong foam.
Continue whisking at a slower speed and begin pouring sugar into the mass in a thin stream. Also add a little salt to make the finished cream more fluffy. When the peaks stop moving during sudden movements of the container, it means that the protein mass is ready.
Whisk the cream until fluffy and fluffy.
Now combine the creamy component with the protein, but it is advisable not to whip the cream, but gently stir it with a spoon, otherwise the airiness may go away.

To make the protein cream work for sure and be airy and gentle, follow some simple tips:

The whites should be cold, then they will whisk better. Therefore, remove the eggs from the refrigerator just before preparing the cream.
To make the cream whisk faster and more fluffy, you can add a little salt to it. But don't overdo it: one small pinch is enough.
Whisk the whites only in a clean and dry container, as even a small amount of water or residues of other products will affect the properties of the cream.
If you use powder instead of granulated sugar, the cream will be even lighter and more airy.
It is important to bring the matter to the end, that is, fully and thoroughly beat the protein mass, otherwise in the next hour all the airiness will evaporate, the cream will "fall" and liquid will be released in it. But how do you know that everything is ready? After the whipping process is complete, you should have steady peaks, and when the bowl is turned over, its contents should remain inside.
In order for a homemade protein cream to be successful, it is important to qualitatively separate the whites from the yolks, because if even a small amount of yolk components remain in the protein mass, then it will not be as airy and tender as it should be.
If the recipe involves the merger of separately prepared components of the cream, then they should be combined very carefully and gradually, otherwise all efforts will be in vain.
In order for the protein mass to accurately turn out airy and not fall off, you should first beat the whites separately, and then gradually add sugar and other components.
Remember that a cake or any other dessert with protein cream should only be stored in the refrigerator, and no longer than two days.

Using the suggested protein cream recipes, you can make tons of amazing desserts.

Protein Cream Rescue

Most often, housewives simply throw out the protein cream, which is immediately obvious that it did not work out.

It is necessary to follow some rules when preparing this type of creamy mass. If at least a drop of fat gets on the dishes in which you whisk the whites. There is only one way to save protein custard. To do this, you need to put a bowl of cream in the refrigerator or even in the freezer. If you wait a little, then the whites will grab and you can continue beating further. If such resuscitation did not help, then we can assume that the mass is hopelessly spoiled and it will definitely not work to make a cream out of it that would keep its shape.

At the same time, in the freezer, the mass should not freeze into bone, but only grab a little.

Don't forget that protein cream is tricky enough - one oversight and everything is ruined.

But you can add a little agar and coat the cake on top. It will look like bird's milk. But the protein cream for decoration will have to be made new, as this is one of those types of decoration that does not forgive mistakes.

Some tweaks will not hurt you when crafting:

To degrease the dishes in which you are going to whip the whites, wipe them with a slice of lemon;
Do not separate the eggs over the beating cup - a drop of yolk will kill the cream irrevocably. It is better to degrease another mug, over which division will take place and pour the proteins into the whipping bowl one by one from the mug. This option will save you from unnecessary egg costs. If the yolk mass gets into one protein, then pour it out immediately and move on to the next.
Pre-cool the bowl with proteins for 30 minutes in the refrigerator;
Do not use chicken eggs - if you have your own farm, then take a chicken gift from five days ago;
When cooking syrup, check it for a soft ball more often - for this, place a saucer of cold water next to the saucepan in which the syrup is boiled;
Protein cream does not tolerate alcohol, therefore staining with alcohol dyes is completely excluded;
If the syrup is still bubbling, then let it calm down for a couple of minutes and only then pour it into the proteins;
If the whites do not whisk, then refrigerate them slightly and try whipping again.

Custard Rescue

The main reasons why the custard does not freeze:

Too much liquid - add flour and cook;
Initially not cooked - put it on the fire again and bring to the desired state;
You overexposed the butter, it didn't soften so much as it melted - return the butter to the refrigerator, and then try to beat it again.

When you have tried all the options to save the mass, which does not thicken under any conditions, then coat the cakes with this cream, and use a regular oil for decoration.

So the problem can be solved by loose gelatin or agar-agar.

The main way not to spoil your mood before the holiday is to purchase a double volume of products for making jewelry.

Protein custard is used in a wide variety of desserts. They can be used to fill tubes, eclairs, decorate cakes and baskets. But protein custard is most often used to decorate the cake.

How to make protein custard for cake decorating - step by step recipe

Ingredients

2 squirrels;
140 g granulated sugar;
50 ml of water;
a pinch of citric acid or a few drops of lemon juice;
a pinch of salt;
vanillin to taste.

Preparation:

Pour sugar into a small saucepan and cover with water. Put it on low heat, as soon as the sugar syrup begins to boil, reduce the heat to a minimum and leave to simmer.
Beat the whites with a pinch of salt and citric acid until a thick, fluffy white foam. The readiness of the proteins can be checked by turning the container with them. Finished proteins will not leak or fall off.
It is necessary to check the readiness of the sugar syrup. To do this, drop a few drops into water and try to roll a ball out of them. If it turns out to be dense, then the syrup is ready.
Next, mix the protein cream with hot syrup, whisking at the same time with a mixer, continue beating for 10 minutes.
Leave the cream to cool. Then it can be used for finished baked goods.

Sometimes, in addition to sugar, 80 g of liquid honey is added to the syrup. The protein cream with honey turns out to be very aromatic and will not leave you indifferent.

Protein Custard Supplement Options

There are many different ways you can supplement your regular protein cream with sugar to add flavor to your dessert.

Protein cream with cocoa for cake decorating according to GOST

Protein agar cream

According to this principle, a protein cream with gelatin is prepared. Thanks to him, the protein mass is smooth and shiny.

Protein cream with condensed milk without oil for decoration

Protein cream with sweetener

Protein cream with glycerin

Protein cream with vinegar

Protein cream with starch for cake decorating

Protein cream with supplements

Protein cream with butter

Protein cream with mascarpone

Protein cream with pectin

Protein cream with cottage cheese

Subtleties and secrets of making protein-custard cream

It was previously described how to make a protein cake cream at home. Now let's talk about possible problems encountered in the cooking process and how to solve them.

Why doesn't the protein cream work?

Despite all the simplicity and availability of the recipe, there are a number of specific rules that will guarantee the correct protein cream:

squirrels must be very cold;
dishes and everything that comes into contact with proteins are absolutely dry;
for the formation of a thick foam, it is best to add lemon juice to the proteins;
exclude even the slightest hit of the yolk;
whisk the whites at the highest speed.

Why doesn't the protein cream keep its shape?

Why doesn't the protein cream whip?

Why does the protein cream flake off?

If you want to know why the protein cream turns out to be loose, then the answer is the same. It is important to follow the correct technology, and the protein cream will definitely work out.

Why does protein cream dry quickly?

Why is the protein cream absorbed into the biscuit?

You can also add cream or condensed milk to the protein cream, which will give it a fat content. This will also prevent the cream from being absorbed.

Why is the protein cream reaching for the attachment?

Protein-custard should never stretch, it should be in the form of dense formed peaks. The stringy structure can be due to two reasons:

not fully cooked syrup (the syrup turned out to be soft and stringy);
not whipped egg whites well enough (no elastic peaks).

Why is protein cream sugared?

Also, in order to avoid candied cream, citric acid or lemon juice should be added to the syrup. This same secret can be applied if you've always wondered why the protein cream is sticky?

Why does protein cream get wet?

Why does the protein cream on the cake get crusty?

Why does the protein cream bubble?

Why does protein cream smell like eggs?

To avoid the unpleasant smell of raw eggs, you can add a pinch of vanillin or vanilla sugar. Then the cream will turn out to be very delicate and fragrant.

Why is the protein cream curdled?

Lining the cake with protein custard

Options for storing, using and consuming protein cream

So, you have learned how to make a protein cake cream, as well as the tricks and secrets of cooking cream. Now we should talk about the rules for storing the cream and other features.

Can protein cream be refrigerated?

Protein custard can be left in the refrigerator for no more than a day. Firstly, the cream can deteriorate, and secondly, it can settle and lose its appearance and structure.

Can protein cream be whipped with a blender?

Can I pour icing on a protein cream?

Can protein cream be baked?

Is protein cream suitable for children?

Many people wonder why pregnant women should not have protein cream. All for the same reason that eggs do not undergo heat treatment, and, therefore, can be contaminated with various microorganisms.

How to make a protein cream safe?

Can protein cream be frozen?

Can protein cream be dyed with gel dye?

So how do you color a protein cream? It is best to add 2-3 drops of dye (depending on the desired color saturation) during whipping, but after the cream has completely cooled down.

If you are thinking about how to make a protein cream with colored dry paints, then it is best to leave this venture. Due to dry dyes, the cream can either curl or completely settle.

Can protein cream be placed between the cakes?

Can protein cream be applied to mastic?

If the protein cream can be applied as a base for mastic, then the cream can also be put on it. Usually, this method is used to create various patterns or to draw the details of cake figures.