Protein cream is prepared on the basis of egg whites. It is used only for filling tubes or eclairs, decorating or coating cakes.

For the interlayer, it is better to use oil or custard. The fact is that the protein mass quickly loses its splendor and airiness under the weight of the cake layers.

The cream contains quite a large number of Sahara. It is not only the "main enemy of the waist", but also an excellent preservative.

Therefore, protein creams can be stored a little longer than oil creams (but not indefinitely!). And it is better to use it immediately after cooking so that it does not lose its splendor.

There are the following types of cream on egg whites:

• Raw (main);
• Custard (main);
• Protein with gelatin;
• Protein-oil.

The last point includes the famous creme muslin, Swiss and Italian meringues.

How to work with proteins correctly

The easiest cake decorating option is raw protein cream or regular meringue. But first, a little about the cooking technology. General rules when working with proteins:

1. Cool well (the temperature should ideally be close to 2 ° C);
2. Thoroughly wash and dry the dishes and whisk (the slightest trace of grease or water will halve foaming).

It is convenient to use boiling water for the second point. They are poured over all surfaces that will come into contact with proteins, then they are well dried. It is best to dry the dishes and leave them to cool and dry completely.

Beat the mass with a whisk or mixer. Both options have their advantages.

In the “manual work”, the time spent whipping the protein allows the sugar to dissolve without residue. When using a mixer, much less time (and physical effort) is needed, therefore it is important to control the state of the protein mass.

If there are still undissolved sugar crystals left, the cream will not be elastic enough. This will affect not only the taste, but also the aesthetic appearance (and we are going to make a beautiful cake!).

Using powdered sugar instead of granulated sugar will help to avoid such a nuisance. It is recommended to sift the powder before use in order to break up possible lumps and remove foreign inclusions.

First Steps or How to Make Basic Raw Protein Cream for Cake Decorating

For raw protein cream you will need:

• Egg whites;
• Powdered sugar;
• Citric acid or salt (optional).

The classic proportion - for one protein (meaning a medium-sized egg or category 1) add two tablespoons of sugar or powder. Depending on the desired cream yield, it is easy to calculate the amount of ingredients:

• 2 squirrels / 4 tbsp. spoons of powder or sugar / yield 140 g;
• 3 squirrels / 6 tbsp. spoons of powder / yield 210 g;
• 4 squirrels / 8 tbsp spoons of powder / output 280 g and so on.

Citric acid removes cloying, salt is needed to facilitate whipping. But these products will slightly change the taste of the cream. If you are confident in your abilities, then you do not need to add salt.

Eggs for cooking must be chilled (you can additionally cool the container with cooked proteins).

Separate the whites from the yolks with extreme caution. Not a single drop of yolk should get into the cream container!

We have already talked about the preparation of dishes. You can take a glass, metal bowl or a wide saucepan (it will be uncomfortable in a narrow one). Do not use aluminum cookware or enamel containers with chipped or scratched enamel.

For starters, a slightly larger container than a whipping bowl can be useful for pouring cold water. When whipping, it is recommended to put a bowl of proteins in cold water, snow or crushed ice - this way the process goes faster and easier.

There is a variant of whipping proteins in a water bath. To do this, prepare a container with hot water, where you can place a bowl with future cream.

Pre-beat the whites at low speed for about a minute, then put the bowl in a water bath on the lowest heat and continue to work for another 15 minutes.

After the proteins have taken on a lush foam, remove the bowl from the heat and continue to beat until cool (at least a few more minutes). If this is not done, foam may settle.

Beat the whites with a metal whisk (10 - 15 minutes) or a mixer until a thick, fluffy foam is obtained. The volume increases approximately threefold.

You can check the readiness by the formation of "stable peaks" - this is how confectioners call sharp, not losing shape, protrusions that form on the surface of the protein mass if you remove the whisk or mixer blades from the bowl.

Continuing to beat, begin to gradually add powdered sugar or sugar. Before the end of the process, you can add a few drops of diluted citric acid to remove cloying.

At the same time, if necessary, add aromas and dyes. You need to use such a cream immediately so that it does not lose its airiness. Small details for decorating cakes will not work out of it, but it will work perfectly for coating.

Crude proteins may contain harmful bacteria. Be sure to wash the eggs before cooking.

How to Brew Protein for Cream

In addition to eggs, sugar, citric acid and utensils for whipping whites, you will need a container and water to cook the sugar syrup. Food proportions for cooking 225 g of custard protein:

• 3 squirrels;
• 6 tablespoons of sugar;
• ¼ a glass of water;
• 3 drops of diluted citric acid.

Pour sugar over with water and put on low heat. Remember to stir the syrup well while cooking.

Readiness is determined by the "thick line" breakdown. This means that when removing a spoon from the syrup, it should stretch, resembling a thick thread.

There is a test option for rolling the ball. To do this, take a little syrup on a teaspoon and quickly cool it in a container with cold water (plate, bowl).

A ball should easily roll out of the cooled syrup. The danger of the method - you can burn yourself if it is not enough to cool the syrup.

It is important not to digest the sugar; this can cause hard caramel lumps to form in the finished cream. With undercooked (liquid) syrup, the cream will be weak (it may leak).

When cooking comes to an end (but the syrup is not yet completely ready), proceed to whipping the whites. In this case, it is better to use a mixer - there will be no time for manual work. Proteins must be separated from the yolks in advance (before boiling) and refrigerated.

Hot sugar syrup is gradually introduced into the whites, whipped until stable peaks, in a thin stream, without stopping the whipping for a minute. After the introduction of all the syrup, you need to continue to beat until it cools completely. The easiest way to do this is by placing a container of protein custard in a bowl of cold water.

Important! Sugar syrup during cooking reaches 115⁰С. In the process of brewing proteins, the temperature decreases slightly, but remains sufficient to destroy microbes.

Protein + oil

The protein-butter cream is ideal for decorating cakes. It is smooth, silky (when cooked correctly), and airy at the same time.

The technology of preparation (brewing proteins) allows the cream to maintain its freshness for a long time - even up to a day without using the refrigerator, that is, at room temperature.

Note: room temperature is up to 25⁰С, anything higher is heat!

The protein-oil cream recipe includes the following ingredients:

• 3 squirrels;
• 150 g icing sugar;
• 150 butter;
• Lemon juice or acid, vanilla sugar optional.

Proteins come in different sizes, and oils vary in quality. You can calculate the proportions according to the following scheme: for one large protein, 70 - 80 g of butter, 50 g of sugar.

Cut the hard butter (from the refrigerator) into small cubes, spread out on a flat plate (later it will be more convenient to work) and leave to warm at room temperature until the texture of plasticine. Do not heat in a water bath or microwave!

Beat the whites as usual and cook them with sugar syrup. You can use the raw method (no brewing), but it is not very reliable in terms of safety. After stable peaks are formed, we begin to inject the oil in small pieces. We do not stop the whipping process until all the butter is added. The protein cream is ready for cake decorating!

One of the advantages of this cream is that it can be stored in the refrigerator (carefully closed!) For up to 5 days. Before using it, take it out of the refrigerator (two hours) and, when it reaches room temperature, beat it again. This will give the cream smoothness and elasticity.

A few tips:

1. When whipping the custard, the spikes may not be too dense. This is fine;
2. During the addition of the oil, the proteins may "leak" a little or become grains. This is due to the fact that the temperatures of the oil and cream do not match. The custard does not have time to cool or the oil is too warm. With further whipping, the temperature evens out, and the cream acquires the desired texture;
3. The butter for this recipe must be of the best quality. No margarines or mixtures will work.

Protein-oil cream accepts colorings and flavorings well. You can use vanilla, chocolate, cocoa powder, fruit puree, and so on.

How to make the filling for the bird's milk cake

In the preparation of this cake, a protein cream with gelatin is used. The protein base can be prepared in the usual or custard way. Would need:

• Proteins from 5 eggs;
• 2 tablespoons of gelatin;
• 8-10 st. spoons of water (for gelatin);
• 1 ½ (one and a half) cups of sugar;
• Lemon juice (1 teaspoon) or diluted citric acid.

Separate the whites from the yolks and refrigerate. Pour gelatin with cold boiled water and leave to swell for an hour and a half.

Then put the container with gelatin on low heat until it is completely dissolved. In parallel, start whisking the whites with lemon juice and sugar. It is important to ensure that the gelatin solution does not boil.

When the whites are well beaten, add a thin stream of gelatin, continuing to beat without interruption. The cream on proteins with gelatin turns out to be lush and persistent, it can be used to decorate a cake, make sweets, or simply spread out in bowls and refrigerate.

Pastry bag + accessory set + fantasy = masterpiece

Best for homemade cake decorating, butter and protein cream. It is perfectly stained with any food coloring, is convenient for working with a pastry bag, and keeps its shape.

And most importantly (especially for novice confectioners) such a cream can be easily "repaired" if something suddenly went wrong. It is necessary to work with the cream at a temperature not higher than 25⁰С.

Important! Alcohol-based dyes should not be used for protein creams. From them the cream can "flow". Choose powder or water based dyes.

Protein creams without additives (oil or gelatin) look spectacular in combination with various dyes:

1. Put some cream in a separate bowl and add food coloring there;
2. Mix well;
3. Spread the cream on the cake from different bowls (different colors) and distribute with smooth wave-like movements, decorating it.

Alternatively, you can put several multi-colored creams in a bowl, scoop up everything at once and apply to the surface of the cake. The result will be reminiscent of Impressionist paintings. Such options are very easy to perform, even novice pastry chefs will definitely get a masterpiece!

The key to a delicious cake is a good cream, the variety of which is not known to any culinary specialist in the world. There are a huge number of them, so it is impossible to count.

Sour cream, protein, butter, custard - and this is not the whole list of creams. One of the most famous is the protein cream, and today we will talk about its varieties in more detail.

It's a shame, but some housewives are afraid to deal with him, because they think that the squirrels will not beat up. But if you follow the advice of experienced pastry chefs and adhere to a number of rules, then the whole cooking process will go without problems.

One of the main requirements is the use of fresh eggs purchased from a reliable supplier. Since the protein cream is not heat-treated, the products for its preparation must be of high quality.

After all, who knows how many troubles the layer can carry if the sanitary standards are not observed. Salmonellosis is a dangerous disease that lurks in chicken eggs, and I do not advise you to forget about it.

Views

There are several types of protein cream for a variety of cakes: raw; custard; protein-oil; protein on gelatin.

One of the easiest to prepare is a simple protein cream, also called regular meringue. In order for the design to please you with its appearance and taste, adhere to the following rules:

1. Before use, wash the dishes and whisk / mixer attachment thoroughly with dish detergent and dry. Even the smallest traces of fat or water are known to nullify your efforts. In other words, instead of decorating, you will get a shapeless mass that is unable to support the weight of the cake or transform the surface of the cake.
2. Egg whites should be cooled to 2-3 degrees before beating. The freezer will help you to do this quickly. Just a few minutes and the base is ready, you just have to make a little effort, and the thick protein cream is already at your disposal. You can put it on the cake or stuff the tubes.

I want to note that in order to fulfill the first condition, it is better to pour boiling water over the tool and utensils, so you will get rid of dirt faster and better.

How to beat the whites until fluffy is up to you. It all depends on the availability of various tools in your kitchen. Some people prefer a hand whisk, because this tool has a number of advantages.

First, you will easily control the process, and stop it as soon as necessary. Secondly, by whipping the protein mass with granulated sugar, you will achieve complete dissolution of the crystals.

If you need to prepare a delicious cream using a mixer and decorate a cake with it, I recommend using powdered sugar instead of sugar.

The time spent on cooking is significantly reduced, so it will not be enough for the crystals to disperse, and the mass becomes smooth and homogeneous.

So that neither the appearance of the dessert, nor its taste, affect the overall rating, try not to leave grains in the cream.

You can even sift the icing sugar through a sieve in order to be on the safe side and prevent the smallest inclusions from getting into the thick cream.

Protein cream recipe for decorating

To make a thick protein custard for your garnish, it's important to get the right proportions. Usually, for one medium-sized egg white, take a couple of tablespoons of powdered sugar or granulated sugar.

In general, the list of products is as follows: proteins - two pieces; 4 tbsp. spoons of powder; a pinch of salt and citric acid.

The last two ingredients will help you whisk faster and better. However, salt and the presence of citric acid can change the taste if exceeded.

If you are confident in your abilities, limit yourself to protein and sugar. Cooling both food and dishes can be considered as an additional measure.

Once in a cold bowl, the egg whites do not have time to heat up and easily beat into a fluffy mass. By the way, beat the whites in a metal (not aluminum!) Or glass bowl with a wide bottom.

A plastic bowl is not suitable, as there are almost always droplets of fat on its walls, which are difficult to clean. Be careful with enamelled dishes.

Very often, housewives do not pay any attention to chips and scratches on the surface of pots and bowls. And such a seemingly insignificant detail can adversely affect the whipping process.

Progress:

1. Wash eggs with detergent. Scrub the surface thoroughly with a brush to minimize the risk of germs getting into the finished product.
2. Separate the whites from the yolks very carefully and place them in a chilled bowl.
3. For a quick result, place the bowl of egg whites in a bowl filled with ice water.
4. Use a whisk or mixer to beat the egg whites until firm peaks. That is, the protein mass on the cakes should keep their shape well when you "depict" with a whisk a kind of snow-covered mountain (see photo).
5. Mix with powder and continue whisking. Before completing the process, you can add food coloring, if required by the recipe, and diluted citric acid. It will remove cloying and help maintain the splendor of the cream.

There is another cooking method based on the use of a water bath. To get things done, pour water into a wide saucepan and heat it to a boil.

Then:

1. Whisk the egg whites into a bowl that is smaller than the saucepan and beat on a low speed for about one minute.
2. Place the bowl in a water bath and resume whisking. Add granulated sugar. Beat for another quarter of an hour and you will notice peaks form on the surface. They keep their shape well, which means that the protein cream is ready.
3. At the very end, mix with citric acid and, if necessary, add food coloring and flavoring.
4. When you remove the dishes with cream on a cold surface (table), do not stop whipping, otherwise it may settle. Wait for it to cool before setting the whisk to the side.

This thick cream is suitable for covering the cake from all sides, but it will not be possible to make small parts out of it for decoration.

Hot Protein Cream Recipe

First, you should master the preparation of sugar syrup and conduct a hard ball test. Everything is not as complicated as it might seem at first glance.

So, in a saucepan, mix a glass of powder and half a glass of water. Boil the mixture until thick, then scoop up some syrup and pour into a container of cold water.

If, as a result of sharp cooling, a transparent ball with a solid consistency is formed from the syrup, then the cooking must be stopped.

And if the ball crumples easily, then keep the syrup on low heat for a few more minutes. For decoration, take 4 squirrels and cooked syrup.

Begin cooking while the syrup is still cooking, as it needs to be used hot.

1. Whisk the chilled raw egg whites until firm.
2. Pour in the hot syrup in a trickle, whisking constantly at high speed. Pour in a few drops of lemon juice to remove the cloying. Beat the mixture until it cools down to room temperature. You can place the thick protein cream on ice to speed up the cooling process.
3. If necessary, add cocoa powder or other natural colors (turmeric, beetroot or carrot juice, boiled down to a thick state). You can enrich the taste of the cream with chopped nuts, prunes, coconut.

Be careful when cooking the syrup, it is important to guess the moment when it is completely ready. A liquid undercooked solution will promote the spread of the mass, but the overcooked sugar can caramelize and take in lumps.

Note that this custard for cakes contains far fewer calories than any of its "brethren".

This is explained by the fact that it does not contain fats. In addition, the product does not cause allergies, which means that it is allowed for all those with a sweet tooth.

Another good thing is that the protein custard, which you can make hot and decorate the cake, is absolutely germ-free.

The fact is that at temperatures above one hundred degrees, they die, and will not be able to cause you any harm.

The recipe for "Bird's milk" on gelatin

Protein cream with gelatin for cake decorating, which is known for its excellent shape retention, is prepared from:

five egg whites; two tablespoons of gelatin; 1.5 cups of sugar; 10 tablespoons of cold water for pouring gelatin; a teaspoon of lemon juice; cocoa - optional.

Step-by-step cooking recipe:

1. Measure out the required amount of gelatin, place it in a bowl and fill it with cool water. While it is swelling, proceed to the next process.
2. Separate the whites from the yolks. Be careful and break each egg over a separate bowl. If it happens that the egg whites also contain yolk, you will spoil only one egg, not the whole batch.
3. Put all the proteins in the refrigerator, let them cool well.
4. Melt the swollen gelatin in a water bath. If you heat the solution over a fire, do not allow it to boil, otherwise the gelatin will lose its properties.
5. Pour lemon juice into the cooled egg whites and beat together with sugar until fluffy. Ideally, it should triple in volume and turn white.
6. As soon as the custard protein cream for the cake gets the desired consistency, mix it with the chilled gelatin. Continue whisking until all ingredients are evenly mixed.

Decoration with gelatin, used for making sweets, as an interlayer for the famous "Bird's milk" cake and other desserts.

You can beautifully lay it out on the bowls and, after cooling and sprinkling with cocoa powder, serve.

Butter-protein cake recipe

While decorating the cake with cream, many strive to make it perfect. To make the baking surface smooth and silky, I suggest making the most delicious protein cream.

The products you need fit into a short list:

150 g of butter and sugar (powder); 3 squirrels; vanilla sugar and 0.5 tsp of lemon juice.

I want to warn you that eggs come in different sizes, so it is important to observe the generally accepted proportions during the cooking process:

80 g of butter and 50 g of sugar are used for one large protein.

The brewing technology we'll be using allows the finished cake cream to last longer than usual.

The shelf life for such a product at room temperature is determined by whole days, but this should not be abused.

The protein airy cream is suitable for both the layer and cake decorating. It must be prepared according to the following scheme:

1. Cut the butter into small cubes and place on a plate in one layer. Leave the crushed butter on the table, after an hour it will soften and be ready to use.
2. Whisk the whites with lemon juice until fluffy and cook with sugar syrup. When persistent peaks form on the surface of the cream, add soft butter little by little.
3. Whisk until all ingredients are combined. It is now ready for further use.

The custard can be stored on the refrigerator shelf for five days by placing it in a container with a tight-fitting lid.

Before use, bring the mass to room temperature, put it on the table, and beat again until airy (see photo).

If it turns out that whipping the custard is not very persistent peaks formed, do not worry prematurely.

Such a technology allows for such a deviation from the rules, especially since everything will work out soon. Use the best quality butter.

Don't skimp on creamy herbal mixes or worse, margarine for your cakes. The same applies to cocoa powder, it must not contain foreign substances.

When adding butter to the whipped custard proteins at home, the formation of grains or spreading of the mixture can occur.

This process occurs due to temperature contrast when the oil is colder than the protein mass. If you continue to beat, the texture will become uniform and everything will fall into place.

Protein cream with oil is very often used at home. Even novice housewives prefer to work with him, the main thing is that the necessary devices are at their disposal.

For example, a piping bag and several attachments. Connect your imagination, and with the help of a minimal set of tools you can prepare a real culinary masterpiece.

You can make the decoration more effective by adding a variety of dyes. Be careful not to inject protein-based alcohol-containing dyes into the cream, as they promote spreading.

The best options are powdered (cocoa, turmeric) and aqueous formulations. At home, you can create a flower meadow or decoration in the form of an impressionist canvas on the surface of the cake.

To do this, divide the protein cream into several parts and paint each one in some new shade.

Apply small islets on the surface of the dessert with protein cream, then stir with smooth movements until multi-colored lines are formed.

My video recipe

Ingredients:

• 2 eggs (we only need proteins);
• 6 tbsp. spoons (no top) powdered sugar;
• 25 ml of water (chilled boiled);
• a pinch of table salt;
• 1 half teaspoon of lemon juice.

What protein cream for cake decorating holds its shape well, does not settle and is considered properly cooked? The one in which the components are prepared correctly, of course.

In order for the protein cream for the cake to turn out to be airy, you need to get the eggs out of the refrigerator in advance, and separate the yolks very carefully so that they do not end up in the finished product.

Why is powdered sugar in the list of ingredients and not sand? With prolonged whipping of the protein cream to decorate the cake, the sugar dissolves well, but it will not give the whiteness and density that the powder provides well.

The salt will not break the taste of the protein custard for the cake, but it will thicken the lather, so don't be confused by this unusual addition.

So how do you make a protein cake cream?

Step-by-step protein custard recipe

1. Making thick protein cream syrup for cake at home requires precision. The syrup should not be left too thin, as the wet protein cream for decorating the cake will simply spread over the surface of the biscuit. But even having caramelized sugar to a lollipop state, the protein cream for the cake will not work. Try to accurately capture the moment when the liquid is compacted to the desired consistency;
2. We prepare the syrup as follows: pour the measured amount of water into an aluminum saucepan, pour the sugar and put the container on the smallest fire, stirring from time to time. As soon as the syrup begins to drain from the spoon in a long, thick stream, it is considered ready;
3. We separate the yolks in the eggs, and we take only the proteins into work. Beat them with a mixer in a high speed mode for at least 7 minutes, add salt and lemon juice in the process;
4. Now, without stopping intensive beating, carefully add the proteins to the hot syrup. According to this recipe, the protein cream for decorating the cake should take on more distinct outlines, rise in peaks and not fall off - then you can start forming the cake.

Protein oil cream recipe

Slightly different in the method of preparation of the protein-butter cream for the cake. The advantages of such a mass are in its plasticity and the ability to solidify well in the refrigerator.

In addition, food coloring can be added to the protein-butter cream for decorating the cake and this does not affect the quality of the cream.

To prepare such a dessert, we need:

• 2 squirrels;
• 125 g sugar;
• 150 g butter 82%;
• 1 sachet of vanilla powder.

1. Without whipping the whites, mix them with sugar, then put them in a water bath and bring the mixture to about 65-750.
2. After that, the mass must be quickly placed in a bowl of cold water and, right during cooling, in the high-speed mode of the mixer, beat the mixture intensively.
3. In the course of mixing, add, in a small piece, softened butter, vanilla, and at the very end, if required, dry or liquid food coloring.

Protein custard recipe

If decorating a cake with protein cream implies the formation of a complex design of the top of the product, or a high-density layer is simply required, gelatin soaked and dissolved in a water bath is introduced into the liquid base.

The recipe for a protein custard for decorating a cake at the same time, whether with or without the addition of butter, makes no difference. The main thing is to thoroughly beat the mass after adding a thickener.

The butter in the recipe for custard protein cake is successfully replaced with 33% fat unsweetened cream. Accordingly, if the cream contains sugar, the amount of added granulated sugar or powdered sugar is reduced. Prepare a protein cake cream according to this recipe using two separate bases - protein and cream, which are then combined.

For the first base, the whites are whipped well with powdered sugar, for the second, the cream is subjected to the same procedure. Then both liquid components are mixed in a dry, clean dish using an ordinary baking spatula. In the recipe for this protein cake cream (pictured), for 4 egg whites, 1 cup of powdered sugar and 1 cup of heavy cream are taken.

It is better to use helium or dry dyes for the creamy mass - liquid ones will prevent the mixture from hardening.

How to make a protein cream for decorating a cake will depend not only on the appearance of the finished product, but also on the harmony of taste with a biscuit base. Vary the amount of sweet ingredients so that the cake is not sugary.

Bon Appetit!

Custard for cake

Protein custard for cake decorating and filling small baked goods - step-by-step family recipe. Detailed Cooking Guide

400 ml

30 minutes

200 kcal

4.61/5 (23)

Kitchen appliances and utensils: a blender (ideally a food processor with a bowl) for whipping your cream, a hand mixer, 2-3 deep bowls with a capacity of 300-500 ml, a saucepan with a capacity of 700 ml or more, measuring dishes, teaspoons and tablespoons, a whisk and a wooden spoon.

Friends often ask me questions about perfect decoration for ready-made sweet products, so that it is "like in a store". We all know that, ideally, baking for the holiday should attract the attention of guests and make our table brighter and more tempting, and also not take too much time and effort from the hostess who has just made the cake.

I recently found a great solution to a problem with the help of my mom, who usually makes a protein custard for decorating and decorating birthday cakes. The process of making the cream is easy and quick, and also very interesting for both culinary mastodons and newcomers to the kitchen.

Today I decided to write detailed a guide to making the cream so you don't have any additional questions after reading it.
This cream is prepared in just a few steps, so don't be afraid that you won't have time to decorate the cake by the time it is served. In addition, the cream does not need to be refrigerated to freeze.

Make sure that all utensils you intend to use to make the cream are well washed and wiped dry. The cream can be spoiled if even a gram of edible fat gets into it.

You will need

Cooking sequence

To check willingness syrup, 2 minutes after the mass has warmed up to 60-70 degrees, immerse a tablespoon in the mixture and immediately carefully take out - the syrup should reach out from the pan with a long thread. Alternatively, you can pour the syrup into a teaspoon and refrigerate immediately by placing the bottom of the spoon on top of ice water or placing it in the freezer for a minute. After that, the syrup from the spoon should easily Roll down into the ball.

Your perfect cake decorating cream is ready! Now you can start decorating your cake, as it can be applied even to a still hot product. But if you're not in a hurry, put it in the refrigerator for 30 minutes- so your filler will become even stronger and will be able to adhere to any surface.

How to make a decoration from this cream

The creamy mass, painted in different colors, can be applied in several steps to the surface of the cake. This will give your baked goods a festive and colorful look.

Video recipe for the step-by-step preparation of the cream

How to put into practice a protein custard recipe for decorating a cake: watch the video of the process in detail.

This awesome egg white cake cream can be used not only as decoration but also for filling various pastries such as eclairs, muffins or straws. Since the cream is a custard, it can even work for Napoleon and other similar flaky pastries.

Homemade confectionery products compare favorably with their store counterparts in taste. Each housewife has her own signature recipe. But many would agree that protein cake decorating cream is, in all respects, best for home cooking.
So how to make protein cream for cake decorating at home.

A simple protein cream recipe for decorating cakes

To get a cream for decorating a product from proteins, you will need:

• protein - 3 pcs.;
• sugar - 120 g;
• 0.5 teaspoon lemon juice;
• salt.

Lemon juice is needed to remove the sugary taste, salt is needed to make the whipping process easier.

Make sure to chill the eggs before cooking. Additionally, you can cool the whipping container.

The dishes must be clean and dry. Use wide glass or metal bowls. Aluminum, enamelled containers are not suitable.

1. Protein cream for decorating cakes is also prepared in a water bath. Before this, beat the whites a little, and then continue beating in a water bath at the lowest heat.
2. After a lush foam forms, put the dishes away from the fire, continue to work until the mixture cools completely. An indicator of quality is the formation of a thick, stable mass.
3. Without stopping work, sugar is gradually added. It is necessary to ensure that the sugar is completely dissolved, otherwise the cream will not be elastic enough. This will affect the taste as well as the appearance of the product.
4. At the end, add a few drops of lemon juice, dyes, aromas.
   This is the simplest protein cream recipe to use at home.

Protein-butter cream for cake decorating

Butter-protein cream is ideal for cake decorating. It goes well with biscuit.

Would need:

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

To properly make a protein-butter cream for decorating, the oil should be at room temperature. You need to get it out of the refrigerator in advance; you cannot melt it on fire.

1. Whisk the whites as usual at a low mixer speed. After the mass begins to bubble, powdered sugar and vanilla sugar are added to it. The mixer speed is increased.
2. After the formation of a thick mass, oil is gradually added to the mixture. The process continues until a fluffy homogeneous mixture is obtained. As an additive, you can use chocolate, cocoa, fruit puree.

Protein cream with gelatin for cake decorating

Protein cream with gelatin is great for decorating pastries. It can also be used to make a soufflé for a cake.

The following products are needed:

• proteins - 5 pcs.;
• gelatin - 2 tbsp. l .;
• water - 1 glass;
• sugar - 1.5 stack.;
• lemon juice or citric acid.

1. Gelatin is poured with hot water, left to swell. If, after it cools down, lumps are visible, the mixture must be heated until they are completely dissolved, leave to cool again. Gelatin should not boil!
2. Sugar and lemon juice are added to the proteins, and they get to work. After increasing the volume by 3 times, little by little gelatin is added.
   The process ends as soon as all the gelatin is injected.

This protein cream cake decorating recipe can also be used in candy or dessert.

Protein custard for cake decorating

It is used for greasing cakes, filling baskets, tubes.

You will need:

• squirrel - 3;
• sugar - 6 tbsp. spoons;
• water - 50.0;
• vanilla powder - 0.5 tsp. spoons.

1. Divide the sugar into 2 parts. Use one to make sugar syrup.
2. Place sugar in a saucepan, add water, keep on fire until large bubbles form. To prevent lumps from forming, the syrup must be stirred periodically during the cooking process. If, when removing the spoon, it stretches in the form of a thread, this indicates readiness.
3. Proteins are pre-cooled. Shortly before the syrup is ready, they begin whipping them until they are completely thickened and the mass increases by 5 times.
4. Pour the rest of the sugar, vanillin, continue beating. Make sure that the sugar is completely dissolved.
5. Then, without interrupting the process, sugar syrup is poured in. The process continues until it cools completely.
6. To shorten the time, you can place the container with the mass in cold water.

Your protein cream for cake decorating is ready.

How to decorate a cake with protein cream?

To festively and elegantly decorate the cake with protein cream at home, you will need:

• dyes of different colors;
• pastry spatula;
• pastry bag;
• nozzles

1. After soaking the cakes, they begin to lubricate them. Use a pastry spatula. You need to lubricate the cakes both on the sides and on top.
2. The remaining mass is divided into several parts, dye of different colors is added to each. They fill a pastry bag with it, use nozzles to make decorations in the form of flowers, figures, patterns.
3. As dyes, you can use beet juice or medical brilliant green.
4. Additionally, you can decorate the product with shavings and grated chocolate.

Surprise and delight loved ones with your skill.