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, while it can be used as a filling or decoration of cakes and pastries. eclairs, straws, jelly and even pancakes. Products filled with snow-white cream will decorate any festive table or diversify an ordinary dinner.

How to make a 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 for much longer than butter fillings or others. However, it is best to use the cream right away, before it loses its splendor. Protein preparation rules:

1. Only chilled whites are suitable for whipping (ideally, their temperature should be 2 degrees).
2. Cooking utensils must be thoroughly washed and dried (the minimum water or fat content reduces the splendor of the dish in half). Better to boil the bowl and whisk.
3. With manual whipping, the sugar has time to dissolve without residue, and when using a mixer, you will save time and effort, but you will have to closely monitor the protein mass (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 must first be sieved.

With sugar

Raw protein cream is an excellent base for desserts. Culinary experts also call this filling the main one and use it to create meringues, marshmallows, bake crispy cakes (for example, for a Kiev cake). As an interlayer of cakes, protein mass is used extremely rarely, since under the weight of baking it loses its splendor and shape. Experienced chefs advise to beat the egg whites not with sugar, which can then crunch on the teeth, but with powder. The first option is acceptable only if in the future the mass will be heat treated (baked in meringue, etc.).

With syrup

An alternative way to create a filling for desserts is to brew the protein mass in sugar syrup. Ease of preparation and delicate structure make this cream the best option for any confectionery. To create it, powdered sugar is poured into a small container, which is then poured with warm water; the container is placed on medium heat.

Powder to boil with constant stirring. When the syrup boils, small bubbles appear on the surface, which, after a few minutes, increase in size, collect liquid with a spoon and pour it into cold water. If the syrup is frozen in a drop, but wrinkles well with your fingers, it is ready. After it is carefully poured in a thin stream into whipped proteins in a separate container.

Protein Cream Recipes

To make a delicious delicate 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 cream paste on egg whites:

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

Custard

• Servings Per Container: 1 cake or 15 cakes.
• Calorie content of the dish: 191 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Italian.

Ideal protein custard for decorating cake and filling rolls or eclairs. It differs from other fillings in its delicate texture and very airy, light texture. It contains a minimum of fat, unlike butter or chocolate impregnation. In addition, the protein cream keeps its shape perfectly even when it is out of the refrigerator for a day. The big advantage of such a dessert base 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 put the container on fire.
2. Juice is squeezed out of 1 lemon, filtered through cheesecloth.
3. After boiling, the syrup is boiled for another 10 minutes, while it will become thicker and darker.
4. Whisk the cold raw proteins until persistent peaks appear.
5. When the mixture looks like a stable foam, you can start pouring in a trickle of hot syrup, continuing to beat the proteins with a mixer.
6. Without turning off the device, add lemon juice and sugar syrup to the components.
7. After that, the mixture is whipped for another 7-8 minutes until the mass becomes snow-white, fluffy, dense.
8. The finished custard protein cream can be immediately placed in tubes / eclairs or used to decorate cakes, pastries.

Protein cream for eclairs

• Cooking time: 25 minutes.
• Servings Per Container: 20 Eclairs.
• Calorie content: 439 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Complexity of preparation: easy.

The delicious and tender filling loved by many is often used to fill eclairs. At the same time, for the dish to turn out to be successful, the consistency of the protein cream is important, since in case of unsuccessful preparation, it can flow out of the cakes. A dense consistency of the mass can be achieved if you follow the rules for its preparation. Below, in detail and with a photo, the technology for preparing a filling with a creamy taste is described.

Ingredients:

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

Cooking method:

1. Beat the cooled proteins with a mixer, adding 2 tbsp in the process. l. lemon juice.
2. When the mass turns into lush foam, the mixer can be turned off for a while.
3. Put the sugar combined with water on the stove, stir 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 up into a small ball, it is ready.
4. Pour the syrup to the whipped proteins hot and little by little. In this case, the components should be whipped at low mixer speeds.
5. After the device is turned on to the maximum and 1 tbsp is added to the mass. l. lemon juice.
6. After 10 minutes of operation of the mixer, dense foam should increase in volume, become even thicker.
7. Add vanillin or other natural flavoring to this if desired. The filling for the eclairs is ready.

To decorate the cake

• Servings Per Container: 1 Cake.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: easy.

Ideal biscuit cakes are those coated with a lot of protein cream. At the same time, it can be quickly made at home from improvised components: you just have to choose a suitable recipe from a variety of existing ones. Dessert will turn out to be much tastier and healthier than those presented on store shelves. Below is a description with a photo 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 whipping the components and the mixer beaters must be perfectly clean and dry (it is better to take glass or metal dishes).
2. Whisk the whites until firm peaks. To speed up this process, a container with eggs is placed in cold water.
3. Then use a water bath. For this, a large saucepan is taken into which a little water is poured. A container with a 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, it is removed from the oven. Beat the protein product until it cools completely.
5. When the mass reaches room temperature, sugar is added to it and beat for another 5 minutes. At the end, add a little salt here and pour in lemon juice. If desired, the cake soak can be dyed with food coloring.

Protein cream with gelatin

• Cooking time: 1 hour.
• Servings Per Container: 1 Cake.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: easy.

Protein and sugar cream is suitable for decorating pastries, filling tubes or eclairs. When combined with fruits or berries, you can create a delicious piece of art. The texture of the mass comes out very lush and persistent thanks to the gelatin included in the composition. From the finished product, you can make a cake or sweets "Bird's milk", after waiting for the mass to solidify. How to make an egg and sugar cream 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 without boiling, 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 uniform consistency and splendor of the mass, gelatin must be drained into it in a thin stream. In this case, the mixer speed is minimal.
5. After 5-7 minutes of beating, you can start decorating the cake with protein cream.

Butter-protein

• Cooking time: 20 minutes.
• Calorie content: 230 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.

As a rule, protein-oil mass is used for decorating cakes, leveling their sides and top, since it holds its shape well and is easy to work with. The filling is also used for filling cupcakes, cakes and other desserts. When cooked correctly, the mass turns out to be tender, airy, and tastes like ice cream. Below is a recipe for protein cream at home with a photo.

Ingredients:

• butter - 0.3 kg;
• egg whites - 6 pcs.;
• icing sugar - 0.3 kg;
• vanillin.

Cooking method:

1. The butter should be cut into small cubes and allowed to thaw slightly at room temperature.
2. The whites should first be separated from the yolks, placed in a dry, clean dish, beat until a thick, dense foam is formed.
3. While whipping, powdered sugar and vanilla are added to the whites in small portions.
4. After they begin to lay the butter, achieving perfect uniformity.

Protein-creamy

• Cooking time: 10 minutes.
• Servings Per Container: for 10 cakes or 1 cake.
• Calorie content: 226 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Complexity of preparation: easy.

This filling is ideal for custard, puff or shortcrust pastries. If desired, the ingredients can be supplemented with seasonal fruits, then you get a very tasty, fresh fruit mass for filling or decorating baked goods. If you use a thickener like gelatin, the protein product will end up in a marshmallow or marshmallow. How to prepare a filling for desserts?

Ingredients:

• lemon juice - 2 tbsp l .;
• egg whites - 4 pcs.;
• cream with a fat content of 30-35% - 1 tbsp.;
• granulated sugar - 0.5 tbsp.

Cooking method:

1. Squirrels must be cooled, and only then beat with a mixer / whisk.
2. In the process of whipping, you need to add lemon juice to the component.
3. When the mass becomes dense and voluminous, cream is poured into it a little bit.
4. The filling is ready to use when perfect uniformity and high peak stability have been achieved.

With condensed milk

• Cooking time: 20 minutes.
• Servings Per Container: 20 cakes or 1 cake.
• Calorie content of the dish: 400 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: easy.

The 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 cakes or cakes, and as an interlayer between the cakes. Such a protein cream has a great advantage over others - it can be used not immediately after preparation, but can be stored for some time in the refrigerator.

Ingredients:

• water - 0.25 l;
• gelatin - 2 tbsp. l .;
• proteins - 4 pcs.;
• boiled condensed milk - 130 ml;
• sugar - 0.6 kg;
• butter - 0.3 kg.

Cooking method:

1. Previously, gelatin must be soaked in water.
2. Sugar is added to the swollen ingredient and the mixture is brought to a boil. After that, the container is transferred to a water bath.
3. The melted butter is whipped together with boiled condensed milk.
4. Beat the whites separately.
5. Without waiting for the gelatin and sugar mass to cool, it is moved into a container with eggs. A mixture with condensed milk is also sent here.
6. After 5 minutes of operation of the mixer, the cream is ready for use.

Sour cream protein cream

• Cooking time: 30 minutes.
• Servings: 15 cakes or 1 cake.
• Calorie content of the dish: 210 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: medium.

It is important that all the products specified 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, fat-free and dry. It is also very important to beat the ingredients for at least 5 minutes, even if the peaks seem to be 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;
• proteins - 4 pcs.;
• sour cream 25% - 0.25 l;
• water - 4 tbsp. l .;
• icing sugar - 2 tbsp. l.

Cooking method:

1. Pour sugar into a saucepan, pour water over it. Bring the syrup to a boil over medium heat and hold for another 4-5 minutes.
2. The protein part of the eggs is beaten until foamy, then still boiling syrup is poured here.
3. After reducing the power of the mixer, the mixture continues to beat for about 10 minutes, until the product becomes homogeneous and cools down to room temperature. During this time, the volume of the meringue should double.
4. Sour cream is whipped separately. If desired, add a little citric acid or a thickener to it.
5. Meringue is added to sour cream in small portions and the protein mixture is thoroughly but carefully mixed with a spatula.

With cocoa

• Cooking time: 20 minutes.
• Servings Per Container: for 10 cakes or 1 cake.
• Caloric content of the dish: 200 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: easy.

The original taste, delicate chocolate aroma and appetizing beautiful appearance are the distinctive characteristics of such a filling for baking. Depending on your individual preferences, the cocoa powder in the recipe can be replaced with black, milk or white chocolate, which is finely chopped beforehand (using a grater or knife) and added to other ingredients.

Ingredients:

• vanillin - ½ pack;
• proteins - 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 is better to add 1 spoonful).
3. Without stopping the mixer, vanillin is added to the rest of the products.
4. After another 5 minutes, the protein filling for the brownies / eclairs is ready.

With jam

• Cooking time: 20 minutes.
• Servings Per Container: for 10 cakes or 1 cake.
• Calorie content of the dish: 210 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: medium.

This recipe is more laborious than the classic one, but the result will please you. The finished product has not only an attractive appearance, but also a pleasant berry or fruit flavor. Any jam or preserves can be added to the protein cream, while the component must be crushed in a blender or wiped through a coarse sieve. The finished product is allowed to 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 little water beforehand.
2. When the mixture swells, place it over low heat and heat until the gelatin dissolves.
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 cook.
4. Send gelatin here, mix the ingredients thoroughly.
5. Beat the eggs until they reach firm peaks and add the jam mixture to them, without stopping the beating. After 3-4 minutes, the protein filling for baking is ready.

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