Air tender mass is easy to prepare and can complement almost any sweet dish. Recipes protein cream does not require a large number of components, while it can be used as a filling or decoration of cakes, pastries. eclairs, tubules, jellies and even pancakes. Products filled with white cream will decorate any holiday table or diversify a regular dinner.

How to make protein cream

The composition of the mass includes a large amount of sugar, however, despite the fact that it is the main enemy of a beautiful figure, the component serves as an excellent preservative. Because of this, protein fillings stay fresh much longer than oil or others. However, it is better to use the cream immediately, until it has lost its splendor. Protein preparation rules:

1. Only chilled proteins are suitable for whipping (ideally, their temperature should be 2 degrees).
2. Cooking utensils should be thoroughly washed and dried (the minimum content of water or fat reduces the splendor of the dish by half). It is better to handle the bowl and beaters with boiling water.
3. With manual beating, sugar has time to dissolve without residue, and when using a mixer, you will save time and energy, but you will need to more closely monitor the protein mass (if the sugar crystals remain in it, the cream will not be elastic).
4. To avoid the problem described in the previous paragraph, instead of sugar is better to take powder, which should be sieved beforehand.

With sugar

Raw protein cream is a great base for desserts. Cooks also call this filling basic and are used to create meringue, marshmallow, baking crispy cakes (for example, for Kiev cake). As a layer of cakes, the protein mass is used extremely rarely, because under the weight of baking it loses its pomp and shape. Experienced chefs advise to beat egg whites not with sugar, which can later crunch on teeth, but with powder. The first option is acceptable only if the mass is subjected to further heat treatment (baked in meringue, etc.).

With syrup

An alternative way to create a filling for desserts is to brew protein mass on a 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 stew with constant stirring. When the syrup boils, small bubbles appear on the surface, which after a few minutes increase in size, take up liquid with a spoon and pour it into cold water. If the syrup froze with a drop, but it is well crumpled with fingers, it is ready. After it is neatly trickled, they are poured into whites in a separate container.

Protein Cream Recipes

To make a delicious delicate cake, it needs to be greased with a large amount of protein cream, which is easy to make yourself. There are different versions of the recipe for protein soaking, each of which has its own characteristics. The main types of cream mass on egg whites:

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

Custard

• Servings: 1 cake or 15 pastries.
• Calorie dishes: 191 kcal / 100 g
• Purpose: dessert.
• Cuisine: Italian.

Ideal protein-custard for decorating the cake and filling tubes or eclairs. It differs from other fillings with a delicate texture and a very airy, light texture. It is based on a minimum of fat, as opposed to oil or chocolate impregnation. In addition, the protein cream keeps its shape perfectly even when it stays out of the fridge for 24 hours. The great advantage of such a base for desserts is that it is prepared from affordable and simple products.

Ingredients:

• sugar - 1 tbsp .;
• chicken proteins - 4 pcs .;
• water - 0.5 st .;
• lemon juice - 2 tbsp. l

Cooking method:

1. In a deep bowl, mix water and granulated sugar, then put the container on the fire.
2. Juice is squeezed out of 1 lemon, filtered through cheesecloth.
3. After boiling the syrup boils for another 10 minutes, while it becomes thicker and darker.
4. Cold raw proteins should be whipped until persistent peaks appear.
5. When the mixture has the appearance of a stable foam, you can begin to pour a stream of hot syrup, continuing to whip proteins with a mixer.
6. Without turning off the device, add lemon juice and sugar syrup to the components.
7. After that, mix the mixture for another 7-8 minutes until the mass becomes snow-white, lush, and dense.
8. Ready-made custard protein cream can be immediately placed in tubules / eclairs or used to decorate a cake or cake.

Protein Cream for eclairs

• Cooking time: 25 minutes.
• Servings: 20 eclairs.
• Calorie dishes: 439 kcal / 100 g
• Purpose: dessert.
• Cuisine: French.
• The difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

1. The cooled proteins need to be whipped with a mixer, in the process of adding 2 tbsp. l lemon juice.
2. When the mass turns into a fluffy foam, the mixer can be turned off for a while.
3. Put sugar mixed with water on the stove, stir constantly, until sugar dissolves. The readiness of the syrup is determined as follows: you need to drop a spoonful of liquid in cold water. If the syrup does not dissolve, but curls into a small ball, it is ready.
4. Pour syrup to whipped squirrels need hot and little by little. At the same time you should beat the components at low revolutions of the mixer.
5. After the device is turned on to the maximum and 1 mass 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. Here, if desired, add vanillin or other natural flavoring. The filling for eclairs is ready.

To decorate the cake

• Servings: 1 cake.
• Purpose: dessert.
• Cuisine: European.
• The difficulty of preparation: easy.

Ideal biscuit cakes - those that are greased with lots of protein cream. At the same time, it can be quickly made at home from the components at hand: one has only to choose a suitable recipe from the many existing ones. The dessert will turn out much tastier and healthier than those presented on store shelves. Below is a description with a photo of how to prepare a delicious impregnation with an air consistency for cakes.

Ingredients:

• sugar sand - 1 tbsp .;
• egg whites - 3 pcs .;
• salt, lemon juice.

Cooking method:

1. The container for whipping components and whips of the mixer should be perfectly clean and dry (it is better to take glass or metal dishes).
2. Squirrels beat to steady peaks. To speed up this process, a bowl of eggs is placed in cold water.
3. After use the water bath. To do this, take a large pan, which poured some water. Inside is placed a container with a protein mass. Without turning off the mixer, the contents of the bowl is heated on the stove.
4. When the mixture starts to foam, it is removed from the furnace. The protein product should continue to beat until cool.
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 impregnation for the cake can be colored with food coloring.

Protein cream with gelatin

• Cooking time: 1 hour.
• Servings: 1 cake.
• Purpose: dessert.
• Cuisine: European.
• The difficulty of preparation: easy.

Cream of protein and sugar is suitable for decorating confectionery products, filling tubes or eclairs. If you combine it with fruit or berries, you can get a tasty work of art. The texture of the mass is very lush and resistant due to gelatin, which is part of. From the finished product can make a cake or candy "Bird's milk", waiting for the mass to solidify. How to make a cream of eggs and sugar with gelatin?

Ingredients:

• citric acid - 1 tsp;
• squirrels - 5 pcs .;
• sugar - 1.5 tbsp .;
• water - 10 tbsp. l .;
• gelatin - 2 tbsp. l

Cooking method:

1. Gelatin should be pre-filled with boiled water and left to swell.
2. When the component increases in volume, it is heated, not boiling, but only until the grains are completely dissolved.
3. As the gelatin cools, you should beat the chilled chicken proteins with citric acid.
4. Having achieved a uniform consistency and pomp of mass, gelatin should be poured into it in a thin stream. The speed of the mixer is minimal.
5. After 5-7 minutes of whipping, you can begin decorating the cake with protein cream.

Oily protein

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

As a rule, the protein-oil mass is used to decorate cakes, leveling their sides and top, because it keeps its shape well and is easy to work with. Apply the filling, in addition, to fill the cupcakes, cakes and other desserts. With proper preparation, the mass turns out to be delicate, airy, and resembles the taste of ice cream. The following describes the 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. Butter should be cut into small cubes, let it melt slightly at room temperature.
2. Proteins should be separated from the yolks, placed in a dry, clean dish, whipped until the formation of a dense, dense foam.
3. During whipping, powdered sugar and vanilla are added to the proteins in small portions.
4. After starting to lay the butter, achieving perfect uniformity.

Protein and creamy

• Cooking time: 10 minutes.
• Servings: 10 cakes or 1 cake.
• Calorie dishes: 226 kcal / 100 g
• Purpose: dessert.
• Cuisine: French.
• The difficulty of preparation: easy.

This filling is ideal for custard, puff or shortbread pastries. If desired, the components can be supplemented with seasonal fruits, then you will have a very tasty, fresh fruit mass for filling or decorating pastries. If you use a gelatin-type thickener, the protein product will cease into a marshmallow or marshmallow. How to cook the filling for desserts?

Ingredients:

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

Cooking method:

1. Proteins are necessarily cooled, and only after they are whipped 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 volumetric, cream is poured into it a little.
4. The filling is ready for use when perfect homogeneity and high peak stability are achieved.

With condensed milk

• Cooking time: 20 minutes.
• Servings: 20 cakes or 1 cake.
• Calorie dishes: 400 kcal / 100 g
• Purpose: dessert.
• Cuisine: European.
• The difficulty of preparation: easy.

Impregnation for baking with condensed milk has a delicate texture, delicious milky aroma and sweet rich flavor. The product can be used to decorate the tops of cakes or cakes, and as a layer between the cake layers. This protein cream has a great advantage over others - it can be used not immediately after preparation, but to be stored in the refrigerator for some time.

Ingredients:

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

Cooking method:

1. Pre-gelatin must be soaked in water.
2. Add sugar to the swollen ingredient and bring the mixture to a boil. After capacity is moved to a water bath.
3. Thawed butter is whipped together with condensed milk.
4. Separately beat whites.
5. Without waiting for the mass of gelatin and sugar to cool down, it is transferred to a container with eggs. This is also the mixture with condensed milk.
6. After 5 minutes of the mixer, the cream is ready to use.

Creamy Protein Cream

• Cooking time: 30 minutes.
• Servings: 15 cakes or 1 cake.
• Calorie dishes: 210 kcal / 100 g
• Purpose: dessert.
• Cuisine: European.
• The difficulty of preparation: medium.

It is important that all the products listed in the recipe are fresh, and the eggs are still cooled, only then the mixture will turn out lush and will not settle. Any appliances and utensils used should be perfectly clean, free from grease, and dry. In addition, it is very important to beat the components for at least 5 minutes, even if it seems to you that the peaks are already stable. During cooking, it is important that the hot syrup does not boil too much: you need to remove the pan from the heat as soon as the sugar becomes light brown.

Ingredients:

• sugar - 0.2 kg;
• squirrels - 4 pcs .;
• sour cream 25% - 0.25 l;
• water - 4 tbsp. l .;
• powdered sugar - 2 tbsp. l

Cooking method:

1. Sugar should be poured into a saucepan, add water to it. The syrup should be boiled over medium heat and held for another 4-5 minutes.
2. The whites of the eggs are whipped until frothy, after which another boiling syrup is poured in.
3. Reducing the power of the mixer, the mixture continues to beat for about 10 minutes, until the product becomes homogeneous and cooled to room temperature. During this time, the volume of the meringue should double.
4. Sour cream whipped separately. If desired, a little citric acid or thickener is added to it.
5. Meringue is added to sour cream in small portions and the protein mixture is thoroughly but neatly mixed using a spatula.

With cocoa

• Cooking time: 20 minutes.
• Servings: 10 cakes or 1 cake.
• Calorie dishes: 200 kcal / 100 g
• Purpose: dessert.
• Cuisine: European.
• The difficulty of preparation: easy.

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

Ingredients:

• vanillin - ½ pack .;
• squirrels - 4 pcs .;
• powdered sugar - 100 g;
• cocoa - ½ st.

Cooking method:

1. First, the eggs are beaten with powder.
2. After 5-7 minutes, cocoa is sent here (it is better to pour 1 spoon).
3. Without stopping the mixer, vanillin is added to the rest of the products.
4. After another 5 minutes, the pastry / eclair protein filler will be ready.

With jam

• Cooking time: 20 minutes.
• Servings: 10 cakes or 1 cake.
• Calorie dishes: 210 kcal / 100 g
• Purpose: dessert.
• Cuisine: European.
• The difficulty of preparation: medium.

This recipe is more laborious than the classic, but the result will please you. The finished product has not only an attractive appearance, but also a pleasant berry or fruit taste. You can add any jam or jam to the protein cream, while the component should be ground in a blender or wiped through a large sieve. The finished product is allowed to store in the refrigerator for no longer than 36 hours.

Ingredients:

• granulated sugar - 90 g;
• squirrels - 3 pcs .;
• gelatin - 1 tsp;
• any jam - 3 tbsp. l

Cooking method:

1. Pre-soak the gelatin in a little water.
2. When the mixture swells, put it on a slow fire and heat until gelatin dissolves.
3. Preheat the jam separately, wipe through a sieve and dissolve the sugar in the product. Keep the ingredients on the stove for 5-6 minutes to boil.
4. Here send the gelatin, mix the ingredients thoroughly.
5. Eggs should be whipped until resistant peaks and add to them the mixture with jam, without stopping the whipping. After 3-4 minutes the protein filling is ready.

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