Protein custard butter cream recipe. A step-by-step recipe for a protein-oil cream for decorating a cake

15.03.2020 Snacks

So for this recipe you need the following products:

As you noticed in the recipe, we only need proteins for the recipe, you can use the yolks for such recipes.
Shortbread cookies on yolks "Pretzels",
Cake with nuts and prunes and similar recipes.

So separate the whites from the yolks, remove the threads and pour into a large bowl in which you will whisk. Pour 400 grams of sugar, vanilla sugar into the proteins

and put the bowl with the protein-sugar mass in a water bath, that is, put the bowl on a saucepan with boiling water, the water should not touch the bowl.
The sugar protein mass must be heated all the time, stirring continuously with a whisk until the mass is slightly heated and the sugar dissolves. But be careful not to overheat the mass, it should not be hot, otherwise the proteins will curl. When the sugar dissolves, checking it like this, dip two fingers into the protein-sugar mass and rub them against each other, you should not feel the grains of sugar between them, remove the bowl from the water bath.

If you beat with a hand mixer, then let the protein mass cool slightly (so that the butter does not stretch when you add it to the cream), if you beat in a powerful kitchen machine, then the mass can be poured into a mixing bowl, before wiping the sides of the bowl with a towel from the outside, so that the water, which was formed from the steam, does not get into the proteins. In a high-powered kitchen machine, the mass cools down quickly by itself.

So, start whipping the whites until dense peaks, on the machine it happens very quickly after 3-5 minutes, beat with a simple hand mixer for about 10-15 minutes longer. Add citric acid while whisking whites. While my whites were whipping, I cut the butter into small pieces, as in the photo, the butter should be soft, but not hard, but not quite liquid either. When pressed, it is easy to press the finger into the oil, see the photo. If you beat with a hand mixer, then cut the butter into small pieces in advance.

When the whites are whipped to dense peaks, that is, after running a knife over the whipped whites, you should have a groove, which means that the whites are whipped to the desired consistency.

So, as the whites are whipped, add one piece of butter to the protein mass, continuously whisking with a mixer or a kitchen machine further. You need to lay down the butter as much as possible until the mass thickens and gathers in a lump, a relief pattern from the corollas.

When you add the first pieces of butter to the cream, the cream will first become liquid, but with each addition of butter and further whipping it will thicken.
This is how the cream looks after I added two packs of masala, I stopped the kitchen machine and used a silicone spatula to sprinkle the proteins-photo 1, which were sprinkled on the walls and whisk further, adding the rest of the butter one piece at a time. When you add butter from the third pack, you are in no hurry, because after that time, after a few additions of butter, the cream can thicken sharply and then you do not need to add more butter. It all depends on the size of the proteins, the larger the proteins, the more butter you need, the finer, respectively, less butter will go away. Out of three packs of butter (each pack is 250 grams), I have about 100 grams of butter.
As the cream thickens, becomes shiny and embossed, the mixer or the machine must be stopped immediately, the cream is ready to beat further inappropriately, otherwise the cream can be interrupted. So you should get this mass of ready-made cream.

The cream should be snow-white, airy and shiny.

This cream tolerates dyes, freezing very well and does not melt as quickly as just butter cream. When I started decorating cakes, I made roses and other flowers from it. With this cream, you can prepare roses or other flowers in advance by planting the flowers on baking paper and freezing in the freezer, and when you need a decor, take them out of the freezer and decorate the cakes with them. Also, as I wrote above, this cream can be layered cakes for lovers of butter creams, it is better to soak biscuits with syrup, for the tenderness of the cakes.

This is what the cream looks like if you make patterns or decorations from it.

Also, this cream can be used to cake a cake with mastic or protein cream. For tortizing, this cream is enough for almost three standard cakes. I was just making cakes for the weekend and filmed a small process as I made a cake for them.
The cream can be applied to the cake with a spatula or a serving spatula. If you have a culinary bag and a nozzle for roses or baskets, then put the nozzle in the culinary bag and fill in the cream, so you save time than you will apply the cream with a spatula, and it will be much more even and faster. I have a large attachment in the photo, I bought it recently. Previously, when she was not there, I used the nozzle for roses, then applying the cream several times, look at the photos

So on a well-frozen assembled cake, apply cream on the sides and top of the cake, then take a spatula or a serving spatula and applying it to the side, we press it with an inclination and one edge on the side, smoothing the cake and removing excess cream into a cup and so repeat several times, take a closer look, there is only potato mass. Also, iron the top by leading the top with a spatula from below, see for details. After you flatten the cake, moisten the spatula in boiling water, wiping it with a paper towel and iron the sides and top again step by step, as in the photo, then put the cake in the refrigerator and cool, if there is somewhere else, repeat the process.

Probably every housewife has a recipe for a cake with protein-butter cream. However, many people have problems when preparing such a dessert. Butter-protein cream is usually used to decorate baked goods. It holds its shape perfectly and is easy to work with. It is used not only for cakes, but also for cakes, cupcakes and other sweets. When cooked correctly, the cream is light and airy. It tastes like vanilla ice cream. After all, its basis is egg white, whipped to the peaks.

Classic protein-oil cream: recipe

To make a cream at home, you will need:

White sugar powder - 150 g.
Chicken eggs - 3 pcs.
Vanilla sugar.
Animal cream butter - 150 g.
Freshly squeezed lemon juice.

The last component is necessary for whipping proteins. Thanks to fresh lemon juice, this process is much faster.

What is needed from the tools

To get a light protein-oil cream, the recipe for which is indicated above, it is necessary, in addition to the products, to prepare the inventory in advance. Cooking requires:

teaspoon;
2 deep bowls;
mixer or blender;
plate;
kitchen knife.

Oil preparation

So, how the recipe consists of several main stages. First you need to prepare the oil. It should be removed from the cold and then cut into small pieces with a kitchen knife. In this case, the oil does not need to be softened to room temperature.

Place the pieces in a deep container and set aside. As such, the oil should gradually soften. It is not recommended to heat it in a microwave oven, over a fire, or in a water bath.

What to do with eggs

A step-by-step recipe for a protein-oil cream allows you to easily prepare a mass for making decorations for cakes. The composition of such a product includes chicken eggs. Only proteins are required for cooking. Therefore, first you need to drive the eggs into a deep container, and then carefully separate the yolks. You can use an empty plastic bottle to do this. The main thing is not to crush the yolks during the separation process.

After that, the proteins should be placed in the mixer bowl. They, in turn, must be clean and dry. You should not throw away the yolks, they can be used in the cooking process.

Beat the whites

To prepare a protein-butter cream, the recipe for which may include liqueur, it is necessary to beat the protein part correctly. Before starting the process, add ½ teaspoon of fresh lemon juice to the component. Thanks to this ingredient, the proteins will thicken much faster. The best way to make a creamy base is to use a mixer. You should not turn it on at high speed right away. It is better to start small and beat the ingredients for no more than 4 minutes. The result should be a substance with large bubbles.

After that, you need to gradually introduce vanilla sugar and powdered sugar into the mixture. In this case, the speed of the mixer must be increased to medium. Beat the mass for 3 minutes. As a result, the protein should become fluffy and white.

When the powdered sugar is mixed with the proteins, you must turn on the high speed. Beat the components until the mass becomes denser and more homogeneous. You can determine the readiness of the protein by turning the container over. If the mass does not flow out of it, and white peaks appear during whipping, then you can proceed to the next stage of preparation.

Combining proteins and oil

When the whites are ready, it is necessary to reduce the whipping speed and gradually introduce pieces of butter, previously softened, into the mass. The product should be added in small portions. Beat the components without interruption until a lush and homogeneous protein-oil cream is obtained. Everyone can master its recipe. Most importantly, follow all the rules.

Now you know how to make a classic protein-butter cream. The recipe described above has some peculiarities. Therefore, when preparing the cream, some nuances should be taken into account:

To make a good protein-butter cream, it is recommended that you use only the best quality butter. It is on this component that the splendor and uniformity of the finished mass depends.
If necessary, any food coloring can be added to the protein-oil cream. It should be added to the mass during the cooking process. This is the only way to make the color of the cream more uniform.
Protein-butter cream, if necessary, can be prepared not only with vanilla sugar. If necessary, any aromatic spice that is used for baking can be added to the mass.
It is recommended to store the finished cream in the refrigerator in a tightly closed container for no more than 6 days.

For many, sweet pastries are prohibited. After all, the creams themselves are quite high in calories. However, if you choose between oil and protein-oil, then the latter option is preferable. After all, its calorie content is much lower.

Recipe for Butter Protein Cream for Flowers with Liqueur

2 chicken eggs.
150 grams of regular sugar.
100 g butter based on animal cream.
2 tbsp. spoons of liquor.

What is required from the inventory:

small container for softening oil;
kitchen knife;
mixer;
a container for whipping proteins;
utensils for creating a steam bath.

Preparation of food

The one indicated above is prepared no longer than the classic one. First, it's worth preparing the main components. It is recommended to remove the butter from the cold beforehand, cut into small pieces and leave at room temperature. The product should soften.

When the butter melts, you need to gently grind it and beat until smooth, resembling thick sour cream. Only then can you start preparing proteins. First you need to separate the yolk. You can use an empty plastic bottle to do this. The container with proteins must be placed on and gradually beat until a thick, but at the same time, fluffy mass is formed. In general, this takes no more than 10 minutes. This largely depends on the power of the mixer.

Connecting components

When the proteins are ready, they must be removed from the steam bath and cooled to 50 ° C at room temperature. Prepared butter should be added to the resulting mass. It is recommended to add the product in small portions, while continuously whipping the cream.

Finally, pour the liquor into the mass and mix well. That's all. The cream for creating jewelry is ready. It remains only to cool it down. If desired, dye can be added to the cream. This will allow you to create not only beautiful flowers, but also leaves and an ornament.

In conclusion

Typically, protein-butter cream is often used to create decorations for pastries and cakes. After all, such a mass has an airy consistency. From it, you can make original compositions that will retain their shape for a long time. If you follow all the rules during the cooking process, then the result is an airy and delicate cream.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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, rolls, jellies 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:

Only chilled whites are suitable for whipping (ideally, their temperature should be 2 degrees).
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.
With manual whipping, the sugar has time to dissolve without residue, and when using a mixer, you will save time and energy, but you will have to closely monitor the protein mass (if sugar crystals remain in it, the cream will not be elastic).
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, and 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 subjected to heat treatment (baked in meringue, etc.).

With syrup

An alternative way to create a filling for desserts is to brew the protein mass in sugar syrup. 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, they 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 a 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 in its base, unlike oil 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 base for desserts is that it is prepared from affordable and simple products.

Ingredients:

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

Cooking method:

In a deep bowl, mix water and granulated sugar, then put the container on fire.
Juice is squeezed out of 1 lemon, filtered through cheesecloth.
After boiling, the syrup is cooked for another 10 minutes, while it will become thicker and darker.
Whisk the cold raw egg whites until persistent peaks appear.
When the mixture takes on the appearance of a stable foam, you can start pouring in a trickle of hot syrup, continuing to beat the proteins with a mixer.
Without turning off the device, add lemon juice and sugar syrup to the components.
After that, the mixture is whipped for another 7-8 minutes until the mass becomes snow-white, fluffy, dense.
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 of the dish: 439 kcal / 100 g.
Purpose: dessert.
Cuisine: French.
Complexity of preparation: easy.

Beloved by many, delicious and delicate filling 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:

Beat the cooled proteins with a mixer, adding 2 tbsp in the process. l. lemon juice.
When the mass turns into lush foam, the mixer can be turned off for a while.
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.
Pour the syrup to the whipped egg whites hot and little by little. In this case, the components should be whipped at low mixer speeds.
After the device is turned on to the maximum and 1 tbsp is added to the mass. l. lemon juice.
After 10 minutes of operation of the mixer, dense foam should increase in volume, become even thicker.
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 need to choose a suitable recipe from a variety of existing ones. The 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 make a delicious impregnation with an airy consistency for cakes.

Ingredients:

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

Cooking method:

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).
Whisk the whites until firm peaks. To speed up this process, a container with eggs is placed in cold water.
Then use a water bath. To do this, take a large saucepan 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 warmed up on the stove.
When the mixture begins to foam, it is removed from the oven. Beat the protein product until it cools completely.
When the mass reaches room temperature, sugar is added to it and beat for another 5 minutes. At the end, a little salt is added here and lemon juice is poured in. 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 fluffy 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:

Gelatin should be poured with boiled water in advance and left to swell.
When the component increases in volume, it is heated without boiling, but only until the grains are completely dissolved.
While the gelatin is cooling, beat the chilled chicken whites with citric acid.
Having achieved a homogeneous consistency and splendor of the mass, gelatin must be drained into it in a thin stream. In this case, the mixer speed is minimal.
After 5-7 minutes of beating, you can start decorating the cake with protein cream.

Oil-protein

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

As a rule, 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 creamy ice cream. Below is a recipe for a protein cream at home with a photo.

Ingredients:

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

Cooking method:

The butter should be cut into small cubes and allowed to thaw slightly at room temperature.
The whites should first be separated from the yolks, placed in a dry, clean dish, beat until a thick, dense foam is formed.
While whipping, powdered sugar and vanilla are added to the whites in small portions.
Then 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 of the dish: 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:

The proteins must be cooled, and only after that they are whipped with a mixer / whisk.
In the process of whipping, you need to add lemon juice to the component.
When the mass becomes dense and voluminous, cream is poured into it a little bit.
The filling is ready to use when perfect uniformity and high peak stability has been achieved.

With condensed milk

Cooking time: 20 minutes.
Servings: for 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 texture, an appetizing milky aroma and a sweet rich taste. The product can be used both to decorate the tops of pastries or cakes, and as 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:

Pre-gelatin must be soaked in water.
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.
Beat melted butter with boiled condensed milk.
Beat the whites separately.
Without waiting for the gelatin and sugar mass to cool, it is transferred to a container with eggs. A mixture with condensed milk is also sent here.
After 5 minutes of operation of the mixer, the cream is ready to 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: you need to 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:

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.
The white part of the eggs is beaten until foamy, then still boiling syrup is poured here.
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.
Sour cream is whipped separately. Optionally, add a little citric acid or a thickener to it.
Meringue is added to sour cream in small portions and, using a spatula, the protein mixture is thoroughly but carefully mixed.

With cocoa

Cooking time: 20 minutes.
Servings Per Container: for 10 cakes or 1 cake.
Calorie 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 (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:

First, the eggs are beaten with powder.
After 5-7 minutes, cocoa is sent here (it is better to add 1 spoonful).
Without stopping the mixer, vanillin is added to the rest of the products.
After another 5 minutes, the protein filler 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 taste. 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:

Soak the gelatin in a little water beforehand.
When the mixture swells, place it over low heat and heat until the gelatin dissolves.
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.
Send gelatin here, mix the ingredients thoroughly.
Beat the eggs until they reach steady peaks and add the jam mixture to them, without stopping the beating. After 3-4 minutes, the protein filling for baking is ready.

Video

Found a mistake in the text? Select it, press Ctrl + Enter and we'll fix it!

The cake is ready, but you should not forget that it is not enough just to cook it, you also need to take care of decorating it. Butter cream for cake decorating will give your dessert a unique look that will delight the eyes of your guests. Each recipe will allow you to prepare a creamy product that holds its shape perfectly and will decorate your dessert.

Recipes for your cookbook

The classic version of butter cream with condensed milk

This recipe with condensed milk includes only two components: condensed milk and butter, but at the same time it is tasty and aromatic.

To prepare it, 1 can of condensed milk, if you want to get an oily creamy product with condensed milk of a thicker consistency, then it must be boiled for two hours over low heat. A jar of boiled condensed milk is placed to cool.

Next, 200 grams of butter must be softened to room temperature. After that, it must be beaten with a mixer until an air mass is formed. The consistency of the oil should resemble a thick sour cream product.

Chilled condensed milk is mixed with whipped butter and, at the request of the pastry chef, vanilla essence, cocoa or an alcoholic drink (liqueur, cognac or rum) can be added there, which will give the finished product a peculiar taste. After that, the mass is whipped with a mixer until smooth for five minutes. It should be remembered that if you beat it for a long time, the cream may exfoliate.

Thus, the butter cream with condensed milk is ready and can be used to decorate the cake.

Protein-oil cream

The recipe for making a protein-oil cream will allow you to get a creamy substance with a delicate, light and airy texture. The butter-protein cream can be used as a decoration and for interlayers of very light and porous cakes, without fear that it will lose shape under the weight of heavy decorations. Also, a protein-butter cream is best suited for decorating biscuit cakes.

To make it, you need 260 grams of butter, which is pre-softened in room conditions. Then it is cut into pieces and whipped with a mixer until its volume almost doubles and its color changes to white.

To prepare the second component of the protein-oil cream product, two eggs are taken, and the whites are separated from the yolks. We only use proteins in this recipe. 300 grams of granulated sugar is added to the protein component of the cream and everything is placed in a water bath and whipped until air peaks are obtained. After that, the protein-sugar foam is removed from the heat, we give it time to cool, and add a spoonful of it to the whipped butter. The protein component of the cream is introduced without a mixer, stirring with a silicone spatula from bottom to top.

Add 2 teaspoons of cream liqueur at the end to add a special flavor to the protein-butter cream product.

Butter cream with gelatin

The recipe for buttery creamy product with gelatin will not take much of your time and will result in a creamy substance that is ideal for decorating a cake.

In order to prepare the product, add two glasses of milk to a small saucepan and bring it to a boil.

Separately, one egg is mixed with 0.5 cups of granulated sugar. Then 2 tablespoons of flour and 3 tablespoons of milk are added to the mixture, everything is mixed until the lumps disappear. After that, the egg mixture is added to the boiling milk in a thin stream, and do not forget to stir constantly.

In parallel, 2 tablespoons of gelatin powder are soaked in 0.5 cups of water and left to swell for 40 minutes.

After the custard creamy mass thickens a little, it is removed from the heat and 150 grams of butter is added. In is thoroughly mixed. After the mass has cooled, gelatin is added to it, everything is thoroughly mixed. And we can say that the cream is ready and can be used to decorate the cake. At the request of the pastry chef, 2 teaspoons of cocoa can be added to it to give the creamy substance of a coffee shade.

Charlotte Butter Cream

How to make custard Charlotte will tell you this recipe.

This creamy product can be prepared using only yolks or whole eggs. In this case, consider the option of making Charlotte cream using only yolks, which allow you to make the cream of a more intense yellow hue.

In order to prepare a creamy product, we need a saucepan with a thick bottom. 250 milliliters of milk is poured into it, one glass of sugar is added. Stirring constantly, the milk mixture is heated over low heat until the sugar crystals are completely dissolved. After that, the milk is removed from the heat and given time to cool down.

To prepare the creamy substance, 5 eggs are taken and the yolks are separated from the proteins. After that, the yolks are whipped with a whisk until a fluffy mass is formed and add them to the milk in a thin stream. After that, the mixture of eggs and milk is placed in a water bath and heated until a jelly consistency is obtained. Next, the mixture should cool. It should be remembered that while the mixture is cooling it must be stirred periodically to avoid the formation of a film on the surface. Add 1.5 tablespoons of brandy or liquor to the chilled mixture.

Then soften 50 grams of butter at room temperature. Then it is whipped with a mixer until a fluffy mass is formed. Then it is added in small portions to the custard component of Charlotte cream and you can also add another 1 teaspoon of vanillin. Then the resulting mixture is whipped with a mixer until the creamy substance is homogeneous and airy. It should be mentioned that it is not recommended to use a blender in this case, as it can change the structure of Charlotte's cream. And at the same time, it is also not worth whipping for a long time, as this can lead to exfoliation of the cream. After beating, the cream is placed in the refrigerator for twelve hours. And after cooling, Charlotte's buttery creamy product is ready and can be used for both sandwiching and cake decorating.

Merengue - Swiss variant

The recipe for the Swiss Meringue Butter Cream allows you to create a dessert that will impress none of your guests.

It should be noted that Swiss meringue is a creamy substance that combines a proteinaceous and an oil cream. It is suitable for layering and decorating cakes, as well as filling for eclairs and wafer rolls.

To prepare the cream, you will need 4 eggs, the proteins of which are separated from the yolks.

And in the future, we will only use proteins. In order for the whites to whisk well, wipe the container a little with vinegar to degrease it. 0.5 cups of granulated sugar is added to the proteins. And the container is placed in a water bath and, stirring continuously, we heat the mixture until the sugar crystals dissolve. This will take you about 5-7 minutes. After that, the mixture is removed in a water bath and whipped with a mixer until air peaks form.

Separately, beat 250 grams of butter softened at room conditions until a fluffy mass is formed. After that, the butter mass is added to the cooked and whipped proteins in a spoon. At the same time, we do not stop whipping the creamy substance. Finally, add 3 drops of lemon juice and a pack of vanillin. As a result, the recipe should make it possible to prepare a creamy Merengue product with a smooth and uniform consistency.

Thus, the Swiss meringue is ready and you can start decorating the cake.

Preparing the cream for decorating

Each recipe above will make a cream that can be used immediately to decorate your cake. However, sometimes in order to get some intricate pattern, it needs to be given a certain color. What in this case must be done so as not only not to spoil the already prepared creamy substance, but also to get the desired result.

In order to give a cream product a certain shade at home, you can use:

Food dyes. They allow you to get a creamy substance of rich, bright colors. However, if you add too many of them, the color will turn out to be unnatural;

You can use cocoa powder or coffee to add beige to brown shades to the creamy product. Their quantitative ratio will allow you to vary the color saturation;

You can also use berries or fruits to give a creamy substance a certain color at home.

If you want to give the cream an exceptional aroma and personality, in this case, you can use all kinds of essences, juices, syrups, vanilla, cinnamon, saffron, coffee, as well as alcoholic beverages such as cognac, liqueur or rum.

Thus, in conclusion, we can say that each recipe presented in the article will allow, if desired, to give the dessert its own individual look.

Any cake will look unfinished if not decorated. Decorating a cake with protein cream is the least time-consuming and costly. Properly prepared, the protein-based cream perfectly holds its shape, can be dyed with food dyes, allows you to create various flowers, patterns, congratulatory inscriptions and so on using a special bag or syringe.

Protein cream for cake decorating can be of different types. The simplest is prepared from proteins and powdered sugar, gelatin, flavors, cocoa powder can also be added to it. In addition, the cream can be brewed (protein custard has a thicker consistency). So, let's master the steps of making the right protein cream for decorating cakes.

Several types of cream can be prepared from egg whites, which differ depending on certain components in the composition. You can decorate your product with one of the following compositions:

basic raw is made on the basis of egg whites and sugar (powdered sugar);
protein-oil with the addition of butter;
protein cream with gelatin;
also cream on egg whites can be custard (whipped in a water bath).

Protein-butter cream for decoration is also used in the creation of Swiss and Italian meringue, is the basis for muslin cream.

The easiest to prepare and decorate is the basic protein cream, which does not boil down and remains raw. Basically, this is a meringue base, used fresh (not baked in the oven). However, this mass can be unstable. Therefore, to make the mixture denser and stronger, gelatin is added to it.

Butter cream is also slightly different in structure - it is glossy, denser and more greasy, it also holds its shape well when working with a pastry bag. In principle, making a protein cream for decoration is not difficult, no matter what products are used.

Basic protein cream

The traditional method of preparation, which can be used to decorate any cakes and desserts quickly and in an original way, is the main raw protein-based one. Protein cream recipe for cake decorating:

Take proteins and powdered sugar, based on a ratio of 1 protein / 2 tablespoons of sugar (preferably powdered sugar). With medium-sized eggs, you will get about 70 grams of finished cream. Accordingly, you can increase the proportions of ingredients to get the amount you need. Additionally, a pinch of citric acid or salt can be added to the cream. Salt is used to obtain a fluffy mass from protein during the whipping process, citric acid removes the excessive sugaryness of the mixture.
So, we take out the chilled egg, carefully separate the proteins into a clean and fat-free container. Make sure that not a single drop of yolk gets inside.
The whites are whipped without adding other components at first at medium speed, after about a minute, the speed is increased, bringing to maximum. The whipping process should take about 15 minutes in total. As a result, you should have a fluffy head, about 3 times the volume of the original protein mass.
Readiness is checked by consistency. Stable peaks are protrusions on the surface of the protein foam that do not fall off or spread.
Add sugar or icing sugar gradually to the ready-made whipped foam. It is best to sprinkle it directly on the beaters of the mixer to avoid clumping. At the very end, we introduce citric acid - we dilute a pinch of acid with a couple of drops of water and add it to the mixture.
Any flavors and colors, such as vanillin, cocoa powder, food colors, are added at the very end into the finished foam.

You need to use such a cream for decorating a cake at home immediately, until it loses its airiness, and then put it in the refrigerator. Remember that you can't make fine details with a protein cream. Best of all, large flowers, leaves, zigzags, cake sides are obtained from it. Also, with cream at home, you can level the cake with mastic or icing.

Custard

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly on the steam bath, during which the protein is partially curtailed, the mixture turns out to be thicker and more embossed.

Protein Custard Recipe:

Separate the whites from the chilled 3 eggs, pour into a clean dish that has been wiped dry.
Boil the syrup separately. For it, you need 70 milliliters of water and 250 grams of finely ground sugar. Pour sugar into a saucepan with a thick bottom, add water, stirring, bring to a boil. After boiling, reduce heat to low, boil for a few more minutes to slightly thicken the mixture. We take a sample on a soft ball - drop a large drop of syrup into a cup of chilled water, take out the resulting lump, if you can roll the ball with your fingers, the syrup is ready.
Add acid to the hot syrup (lemon juice is also possible), stir to dissolve.
Now organize a water bath on the stove, in a saucepan without water of a smaller size, begin to beat the whites when the water in the lower container boils. It is necessary to start the whipping process in parallel with the preparation of the syrup.
When the protein mixture becomes lush and stable peaks appear on it, pour hot, almost boiling sugar syrup on the corollas in a thin stream. This must be done very carefully so that the sugar does not take lumps.
Whisk for one minute and immediately remove the bowl from heat. Now the mass must be immediately cooled, without ceasing to beat. To do this, you can place it in a pot of cold water. Beat the mixture until completely cooled, this is about 15 minutes of continuous work with a mixer.
The finished protein custard should not run or fall out when the bowl is turned over. You need to use it to decorate the cake right away, most often a pastry syringe or bag is used for this, there are many master classes on this topic.

It is necessary to apply such a composition on an absolutely dry surface. For example, cream may drip on soft icing, other creams, or over-soaked biscuit cakes. This capricious mixture is not afraid of butter cream, mastic, as well as dry cakes from any dough. The cream can also be colored using gel food coloring or others.

Oil

Cream roses and leaves, popular in the design of cakes in Soviet times and today, are made just from butter-protein cream. It holds its shape perfectly even at room temperature, cooked, it does not spread and turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates staining well, thanks to its good relief, it can be used to create various decorations.

The proportions are as follows: for one large egg white, you need 50 grams of sugar or powdered sugar and 80-100 grams of butter (quality, not margarine or spread). To cover the surface of a medium-sized cake and create small decorations, a volume of cream made from 3 proteins will suffice.

Before making a protein cream using this technology, you need to cool the eggs, and take the oil out of the refrigerator and keep it at room temperature:

Stir the whites with sugar using a whisk, do not beat until firm peaks, put in a water bath. The water in the lower container should barely boil, the bowl should not touch the water. Stir the mixture constantly so that the proteins do not curl up.
When the sugar crystals dissolve, remove the saucepan from the water bath, add the vanillin and begin to beat with a mixer at medium and then at maximum speed.
In this case, sharp hard peaks will not work, the mixture comes out soft and tender, with a smooth relief. When the mixture is slightly warm, add the soft diced butter. Continue whisking until the ingredients are combined.
At the very end, you can add the food colors you need, and then beat the cream for about 2 minutes.

Before making a protein cream using this recipe, you can work out with a raw protein base cream. A dessert or cake decorated with it must be immediately removed to the refrigerator so that the oil in the composition does not flow.

On gelatin

Cream with gelatin is guaranteed to harden, so novice housewives use it, it is also suitable for creating complex decor, for example, small leaves or flowers. It is also suitable for greasing the sides of the cake and the tops, it can be used to decorate cupcakes, muffins, desserts. For him you will need:

5 large proteins;
1.5 cups powdered sugar;
2 tablespoons of instant gelatin
10 tablespoons of plain water;
5 grams of citric acid.

Cooking is quite simple:

Pour gelatin into a small container and cover with cold clean water. Leave it on for about 15 minutes to swell the mixture. After that, heat the gelatinous mass in a water bath or over the lowest heat, but do not bring to a boil. Melt all the gelatin crystals, then set aside to cool.
In a clean bowl, beat the whites until fluffy, add citric acid and sugar at the very end.
After that, pour in the cooled gelatin in a thin stream, beat for about 5 minutes more until the components are combined.

At first, the cream will be quite soft and liquid, but after the cake is decorated and cooled in the refrigerator, it will harden and become denser due to the gelatin. If the mass seems liquid to you, you can put it in the refrigerator for a few minutes so that the gelatin begins to solidify. In this case, it is important not to miss the moment when the cream is still soft and can be used to decorate the dessert.

And now we decorate the cake with protein cream - we transfer it to a pastry syringe or bag with a relief nozzle, we use part of the cream to grout the side surface, and squeeze a beautiful side and other decorative elements from the bag as desired, for example, flowers and leaves. Decorating cakes at home will not be a problem for you now.