Step by step recipes protein cream for cake decoration with sugar, butter, chocolate, gelatin

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

22 gr.

38 gr.

carbohydrates

497 kcal.

Option 1: Classic Protein Cake Decorating Cream (Butter Recipe)

This cream is found under different names, based on proteins and butter. At the exit we get a very thick, sweet and stable mass. It can be used to layer and decorate cakes, make caps for cakes, squeeze out all kinds of borders and flowers. We pay special attention during the preparation of the cream to the quality of the eggs, this is very important. We also look at fat content. butter, take natural product 72%, the composition should contain only cream.

Ingredients

• 90 g egg whites;
• 190 g of sugar;
• 240 g butter;
• 1 g vanillin.

Step-by-step recipe for classic protein cream for cakes

Wash the eggs before use, carefully separate the whites into a bowl, the yolks will not be useful. Immediately add sand to the eggs, put on water bath. Take a whisk, stir and heat. Do not stop stirring so that the protein does not cook.

As soon as the eggs warm up to 70 degrees, and the sugar dissolves, remove the proteins from the water bath, put on the table. We take out the mixer and start beating. Very soon the mass will become white and lush. Continue to work with the mixer until the proteins have cooled to room temperature.

As soon as the protein cream has cooled, we begin to lay the oil. In no case do not throw out the entire amount. We start with a teaspoon, continue to beat the cream.

After the introduction of all the oil, the mass will become a little weak, but we continue to work with a mixer, after a couple of minutes thick and slightly torn waves of cream will leave the beaters. Add vanilla and turn off the mixer.

We shift the cream into a bag with nozzles, decorate the cake. It is advisable to use it immediately. If protein mass if it stays in the refrigerator for a while, then it will still harden, it will be difficult to squeeze out flowers and borders on the cake.

Such a cream of proteins and oils tolerates staining well, but it is advisable to use gel or other concentrated dyes. They will not thin the mass, prevent solidification.

Option 2: Quick Protein Cream Cake Decorating Recipe

A variant of the simplest protein cream for decorating a cake. Recipe with sugar and powder. If you use these two ingredients, we get a stable and dense mass. We take clean dishes, be sure to degrease, you can wash with soda, wipe with napkins.

Ingredients

• 4 proteins;
• 4 tbsp. l. Sahara;
• 4 tbsp. l. powdered sugar;
• 1 tsp vanilla sugar;
• 1 tsp lemon juice.

How to quickly make protein cream for decorating cakes

Squirrels are sent to a bowl. We start whipping without sugar and powder. We have to get thick foam. If you immediately add sand, it will be difficult to do.

As soon as the proteins thicken, it will happen quickly, add sugar by a teaspoon, dissolve, and then add the powder. Whip with it for a couple of minutes.

As soon as the cream thickens, stable patterns will depart from the whisk, pour lemon juice, we introduce vanillin. We send the cream in a bag with desired nozzle, squeeze decorations on the cake. This mass can also be used to cover, but it is useless. Since there are no dairy products and fats in the composition, the cakes will not be soaked.

This cream can be used not only for cakes, but also for pies. We apply a cap or squeeze it onto the surface, send it to a preheated oven for 10 or 15 minutes. We get chic decoration, moreover, in this embodiment, the proteins will undergo heat treatment.

Option 3: Protein cream for decorating the cake (recipe with gelatin)

In this recipe, the protein cream for decorating the cake is prepared with gelatin. It freezes perfectly in the refrigerator, is not smeared, such desserts tolerate transportation well. We use powdered gelatin regular or quick dissolving.

Ingredients

• 50 g of gelatin;
• 5 proteins;
• 5 g citric acid;
• 180 g of sugar;
• 170 ml of water.

How to cook

Pour the gelatin into a bowl, which will then be conveniently placed in a water bath. Add the prescribed amount of water, use liquid at room temperature. Stir and let it swell. We look at the time on the packaging of the product used.

In order for the proteins to whip well, we use clean and dry dishes. We put them in a bowl, start beating with a mixer until a good foam. It will be slightly translucent as there is no sugar yet. As soon as the protein thickens, add sand a little at a time. We work with a mixer until it is completely dissolved.

We put the gelatin in a water bath and heat it up. No need to make a hot mass, it is desirable to stir. As soon as the gelatin clots dissolve, remove and cool to room temperature.

Citric acid can be replaced with two tablespoons of juice. Or just pour it into a bowl, add a spoonful of boiling water, dissolve. This ingredient is needed for taste as well as consistency.

Add melted gelatin to the proteins in a stream, continue to beat and add citric acid. We get thick enough, but not yet stable cream. We put it in a bag and put it on the cake, put it in the refrigerator to solidify. The decorations will finally get stronger in three hours.

To avoid the smell of eggs, add vanillin or other aromatic essences to the cream. Specifically, grated zest will fit perfectly into this option. You can dry it, grind it, store it in a jar with a tight lid, use it like vanillin.

Option 4: Protein cream for decorating the cake (recipe with boiled condensed milk)

There are many options for caramel-flavored cream, but here it’s not entirely true and even lazy recipe. Option sustainable and fragrant cream from proteins with boiled condensed milk. It really tastes like caramel, but it doesn't need to be melted. granulated sugar, besides, not all housewives can do it.

Ingredients

• 4 proteins;
• 100 g of sugar;
• 200 g boiled condensed milk;
• 130 g butter;
• vanillin.

Step by step recipe

We take four egg whites, the total weight is about 110 grams, it can be a little less or more, it's not so important. We introduce granulated sugar to them, put them in a water bath. We heat, be sure to stir, bring to a hot state or a temperature of 65-70 degrees. Remove, stir well, check with your fingers, there should be no sugar left.

We carefully rub the condensed milk so that it becomes soft and homogeneous, softened butter is also needed.

Beat the hot whites with sugar until foamy and cool. Then we introduce 10-15 grams of butter, and then boiled condensed milk. We get thick and resistant cream nice color and light caramel taste. We decorate the cake.

With ordinary condensed milk, you can also make a similar cream, but we use only thick milk, otherwise the mass will become weak and not suitable for decoration.

Option 5: Protein cream for decorating the cake (recipe with chocolate)

The recipe for a delicious protein cream for decorating cakes with dark chocolate. It solidifies perfectly after cooling, has a pronounced aroma, beautiful color. Choose natural chocolate without nuts and other additives in the composition, porous cream tiles will not work.

Ingredients

• 4 egg whites;
• 70 g of sugar;
• 100 g dark chocolate;
• vanillin.

How to cook

Proteins and sugar can be whipped immediately, but it is better to heat it in a water bath, as we did in the recipes above. This technique will simplify the process, as well as eliminate poisoning or infection. raw proteins. We put in a water bath, dissolve the sand, remove the bowl and cool a little.

Beat the whites until foamy, at the same time put the chocolate in a water bath to melt. Do not overheat, stir, remove the warm mass from the stove.

As soon as the cream thickens, add chocolate, pour in drops, continue to beat. If the cream turns out to be watery, then put it in the refrigerator, but not for long, chocolate mass freezes quickly. Stir, put in a bag or syringe, decorate the cake.

The taste of this cream can be significantly improved and made deeper, if you take a spoonful of cognac, you can add a little instant coffee or rum essence. Naturally, all these options are only for adult desserts; children should not use cream with such ingredients.

Option 6: Vanilla Protein Cream Cake Recipe

There are quite a few varieties of different creams that confectioners use to create desserts. So, they are made on the basis of butter, condensed milk, cream, jelly and eggs custard on flour. However, today we will consider several options for a protein cream for a cake at once, the recipes of which will be considered in the presented selection.

Ingredients:

• three cold egg whites;
• not a full glass of powdered sugar;
• vanilla to taste.

A step by step recipe for protein cream cake

Three chicken eggs rinse very gently with the soft side of the sponge. Then wipe and cool on the refrigerator shelf for several hours.

Then smash each with a sharp knife. Separate the shell halves. Pour the proteins into one dry container, and the yolks into the second. We don't need the latter.

So, insert the dry wiped whisks into the mixer. Start whipping the cold protein. A minute later, when the mixture just begins to increase and turn white, introduce the pre-sifted powdered sugar.

Also, add some vanilla for flavor. Continue the active process until the protein cream for the cake, a classic recipe, thickens. This will take approximately three to four minutes.

Protein readiness is determined by good stability. To do this, collect the cream in a spoon and turn it over. If it does not fall and holds the given shape, whipping can be stopped.

To achieve the desired consistency, do not interrupt the protein mixture. Otherwise, it will delaminate and become liquid, and therefore unusable. It is also acceptable to scald the eggs before cooling to remove everything unnecessary from the surface of the shell.

Option 7: Quick Protein Cream Cake Recipe

In order not to spend too much time creating today's cream, we advise you to kill the ingredients that make up the composition in a food processor. By the way, the colder the proteins are, the stronger the cream will eventually turn out.

Ingredients:

• three cold proteins;
• 135 grams of powdered sugar;
• vanilla for flavor.

How to quickly prepare a protein cream for a cake

Wash the bowl of the combine and wipe it dry enough napkins. Install in the car.

At the next stage, add the separated egg whites, which are important to cool well in advance. Start interrupting at low speed.

After a minute, add vanilla and all the powdered sugar. Increase the whipping power and continue the process for another three minutes.

Check the consistency of the protein cream for the cake, the recipe is quick. Having achieved the desired result, turn off the combine.

Use the resulting strong mixture to decorate desserts immediately. It is not recommended to store such a cream, so it should be prepared immediately before being applied to cakes or fruits.

Option 8: Chocolate Protein Cream Cake

Protein cream associated with white. However, it is not necessary to do so in pure form. For example, the third option sweet dressing we suggest cooking with the addition of cocoa powder. By the way, it is permissible to replace it with chocolate, which will need to be melted with a small amount of cream to a liquid state, and then cool and mix into the protein mixture.

Ingredients:

• half a glass of cocoa powder;
• half a glass of powdered sugar;
• four egg (cold) whites;
• vanilla in cream

How to cook

Put the eggs, washed with the utmost care, in the refrigerator. At this time, sift the icing sugar and cocoa powder into a dry high container. Mix by adding vanilla.

Start a quick whipping of the prepared protein. After literally a minute, gradually pour the dry mixture of ingredients inside.

Without stopping the process, interrupt the protein cream for the cake, the recipe with cocoa, for a few more minutes. As a result, a stable mass is formed in the bowl, which perfectly holds the given shape.

Utensils and whisks must be clean and dry. A few drops of water or fat will definitely spoil the structure of the dressing, making it runny. Therefore, we recommend that you carefully consider the utensils used.

Option 9: Berry Protein Cake Cream

The next cream we will make with berries. Or rather, with mashed potatoes, which we will prepare by boiling blackcurrants or cranberries in our case in a small volume of water and rubbing through a metal sieve until a homogeneous viscous structure is obtained.

Ingredients:

• 110 grams of cranberries or black currants;
• 4 cold egg whites;
• a full glass of powdered (sugar).

Step by step recipe

Place the eggs on the top shelf of the refrigerator. While they are cooling, process and thoroughly wash the sour berry.

Now pour the contents of the saucepan into a fine metal sieve. Wipe. Discard the pulp from the seeds and peel. Send the puree to the refrigerator, from where to get the protein.

Start whipping the protein mixture with dry beaters. After about a minute, pour in, but it is better to sift all the powdered sugar.

Achieve a stable consistency. Only then very thinly and carefully pour berry puree. Do not stop the whipping process. After a few seconds, the protein cream for the cake, a recipe with berries, is ready to use.

For example, we suggested taking cranberries or blackcurrants for sweet dressing. However, you can safely try other berries. It can be strawberries, cherries, raspberries or apricots. In any case, it is important that the puree is homogeneous without the presence of stones, pieces of peel or seeds.

Option 10: Custard Protein Cake

Are you afraid to use the cream in its raw form? Then cook the protein mixture in a water bath, in fact, brewing it at medium temperature. For the latter, by the way, it is important to ensure that the mass does not curl up in the process.

Ingredients:

• three medium egg whites;
• two-thirds of a glass of powder (sugar);
• a little citric acid;
• vanilla taste.

How to cook

Wash medium chicken eggs with the utmost care. Then wipe with a towel. Break each one down. Drain the protein into a separate necessarily dry container.

Briefly beat the mixture with a mixer. After just a minute, put the container with proteins in a water bath. At the same time, its bottom should not touch the boiling water itself.

While heating the future protein cream for the cake, custard recipe, add powdered sugar. Do not stop interrupting.

As soon as the mass begins to grow stronger inside, remove from the bath. Add vanilla and citric acid. Whip dressing until completely cool. During this time, the cream will become strong, holding its shape well.

With this method of preparing the cream, it is important not to overheat it in a water bath. To do this, the container should not touch boiling water. It is also unacceptable to let the cream itself boil, because in this case the protein will curdle. Carefully monitor the consistency of the mixture throughout the process.

Option 11: Protein cream with gelatin for cake

But we will make the last version of the cream with the addition of gelatin. It will need to be steamed, dissolved, cooled, and only then thinly poured into a strong and sweet protein mixture. Moreover, it is important to apply this cream immediately, otherwise it may freeze, which will not allow you to miss the cakes in the future. If this happens, you will need to put the mixture in a water bath and, with a minimum boil of water, dissolve the frozen dressing.

Ingredients:

• 10 grams of gelatin;
• 3-4 tbsp boiling water;
• four chilled proteins;
• 140 grams of powdered sugar.

Step by step recipe

Pour the granular gelatin into a bowl. Pour without stirring warm water. Its temperature is up to 60 degrees.

After fifteen minutes, reheat the gelatin mixture, achieving a homogeneous consistency. Set aside.

Pour the cooled proteins into a tall container, which is recommended to be wiped dry. After interrupting the ingredient for about a minute, pour in the sifted powder (sugar).

After distributing the sweet mixture, beat the protein cream for the cake, recipe with gelatin, until a stable and very strong consistency is obtained.

At the very end, thinly pour in the cooled but still runny jelly mixture in batches. Mix it in with active circular motions. The cream is immediately applied to the cakes and allowed to harden for several hours.

Protein varieties of cream are most often used in home baking. They are easy to prepare, tender and sweet. In addition, they are successfully used as decoration.

Delicate, with a slight sourness, protein custard is perfect for layering biscuit cake, eclairs, decorating finished dessert. The cream is stable, keeps its shape perfectly. For decoration, place the cream in a syringe or pastry bag, squeeze out right amount onto the surface or sides of the cake and refrigerate.

Ingredients:

1. 88 milliliters of water.
2. 3 squirrels.
3. One glass of sugar.
4. One third of a teaspoon of citric acid.

Cooking process:

1. Break the egg whites into a deep bowl. Refrigerate them first.
2. Mix water and sugar in a separate bowl.
3. Reduce the syrup, stirring, for 6 minutes. At the very end, add citric acid.
4. Beat egg whites with a mixer until foamy.
5. Pour hot syrup along the wall of the bowl in a thin stream into protein foam and beat for about 11 more minutes. The mass will instantly increase in volume.
6. You can immediately use it for a layer of confectionery.

Protein-oil cream

Saturated protein-oil cream it turns out very dense, thick. Great for filling custards, layering biscuit cakes, as well as decorating any confectionery.

Ingredients:

1. Powdered sugar - 150 grams.
2. 3 pieces of egg white.
3. A packet of vanilla (or sugar).
4. 150 grams of softened butter.

Cooking process:

1. Separate the proteins and beat them very intensively until the state of foam, stable and elastic.
2. At the end, add vanilla and powder to them. It is advisable to sift the powder before use.
3. Chop the butter into small pieces.
4. Add one piece at a time to the foam during whipping.
5. After 11–12 minutes of whipping, the cream is completely ready for use: you can layer cakes with it, decorate desserts. After registration, the product must be removed in the cold so that the cream "grabs".

Protein cream with gelatin

The protein cream is very gentle, has an airy, very delicate structure. Therefore, if the technology is not followed, it can settle or delaminate. To prevent this from happening, gelatin is added to the cream. Ready, it turns out to be elastic and stable and is suitable both for gluing cakes and for decorating finished pastries.

Ingredients:

1. One and a half cups of sugar.
2. One teaspoon (5 grams) of citric acid.
3. 10 tablespoons plain water.
4. 5 proteins.
5. 2 tbsp. spoons of powdered gelatin.

Cooking process:

1. First, fill the gelatin with water and leave for 20 minutes so that it swells properly.
2. Then place a saucepan with swollen gelatin on steam bath and simmer without bringing to a boil.
3. Let it cool down completely.
4. Beat the whites with a pinch of citric acid until "peaks" appear - the mounds made with a spoon will not fall or settle.
5. Add sugar, beat.
6. Pour the dissolved gelatin along the wall and mix with a mixer for a few more minutes.
7. In order for the cream to become durable, after layering or decorating the cake, it is necessary to remove the product in the cold for at least 3-4 hours.

Protein cream for biscuit cake

The simplest, but no less tasty, protein cream for biscuit dessert easy to prepare. Even a novice hostess can handle this. The main rule is that the proteins should be well cooled before whipping, wipe the dishes where the cream will be whipped clean, and use a fairly powerful mixer (or blender).

Ingredients:

1. Chicken proteins - 4 pieces.
2. A glass of granulated sugar.
3. teaspoon of juice fresh lemon(can be replaced with a pinch of acid).

Cooking process:

1. Cool the whites, separate from the yolks, pour into a bowl for whipping. Make sure that no drops of yolk or moisture get into them.
2. Whisk by adding lemon juice.
3. Put in a spoonful of sugar. Vanilla can be added if desired.
4. The cream should be airy, light, snow-white.

Video gallery

Ideal for decorating baked goods. If you do everything right, the decoration from such a cream will keep its shape, will not spread, it will turn out snow-white and very tasty. You can layer cakes with protein foam, fill cakes, decorate a cake and cook original flowers and leaves at home.

Like any other, protein cream for decorating a cake is prepared in a special way. He is a little capricious, requires compliance temperature regime and a certain speed and time of whipping. Follow the recommendations:

1. The container in which the protein mass will be whipped must be wiped dry. Also, there should be no traces of fat on the walls and bottom.
2. When separating the proteins, make sure that no drops of the yolk get in, otherwise the foam will not be lush and stable, and it will not be possible to prepare a high-quality cream.
3. Readiness is checked as follows: with a spoon or whisk, you need to lift a small part of the cream. If the slide does not settle, the mass is ready for decoration. This method is also called "to lush peaks."

1. The temperature of the proteins should be about 10 degrees, that is, in the evening they must be placed in the refrigerator, and taken out immediately before cooking. The dishes in which you will beat the foam should also be cold - put it in the cold for half an hour. If the eggs have just been bought, and the cream needs to be made quickly, beat the whites in a bowl set in another container with ice water(ice).

Do not overdo it when whipping the foam, otherwise it will turn out to be "clogged", lose airiness. Depending on the power of the mixer, the process lasts about 5-10 minutes. Beating whites with a whisk at home is difficult and long: it will take you at least half an hour. You can use an immersion blender. In this case, it is necessary to constantly scroll it over the entire container or twist the dishes with proteins themselves.

protein cream recipe

The standard recipe is very simple. Buy all products in advance and put in the refrigerator for the whole night. Start making cream only when the cake is completely ready for decoration: assembled, its surface is covered with icing, cream or confiture and leveled. Protein custard is denser, and the recipe is also simple. The most stable cream based on proteins - with the addition of gelatin.

Ingredients:

1. Sugar - 1 cup;
2. 3 proteins;
3. 100 milliliters of ordinary water;
4. Salt - 1/5 teaspoon.

Cooking process:

1. Boil the custard syrup. To do this, mix sugar and water, put the saucepan on a small fire. Bring to a boil and start stirring vigorously. Boiling time - about 35 minutes. The syrup should be thick enough, caramel-colored, and lose some volume. Stir regularly, otherwise the syrup will simply harden and turn into a lollipop.
2. We check the readiness of the syrup using the ball method: drop a large drop of syrup into a glass of cold water, wait until it cools. Remove the drop and roll into a ball in the palms of your hands. Happened? The syrup is completely ready for this recipe.

1. 5-8 minutes before fully prepared syrup, start whipping the egg whites. Carefully separate them, add a little salt, dip the beaters of the mixer there and turn it on at medium power. After about three minutes, increase the power to the maximum. When the squirrels do not flow from the upturned dish, begin to pour in the hot (freshly removed from the heat) custard syrup. The jet must be very thin, it must be poured in slowly, otherwise the proteins in the foam will simply boil.
2. It is necessary to beat the mass until it cools down. At this stage, it is advisable to have an assistant so that someone interferes with the syrup, and someone whips the whites.
3. To cool the custard faster, you can place the whisk bowl in another container with cold water and then decorate the cake. Cream with gelatin must be immediately removed in the cold.

Protein cream for cake decoration can be flavored and tinted. As a flavoring in accordance with the recipe, you can use:

• vanilla powder or extract;
• rum, liqueur, cognac;
• lemon or orange zest (you can simply decorate on top of the cream);
• some nut flour.

Dyes are used food according to the recipe. The cream has a snow-white color without yellowness, as in oil, so any color will be pure and without impurities. Cocoa powder can be used as a dye: it is mixed with sugar, which goes into syrup. But more often, the protein mass is left in its natural form - snow-white peaks, flowers or sides look great on the surface of the cake, especially if it is covered with contrasting icing, cream or caramel.

Jewelry based on protein cream

Snow-white or tinted according to the recipe protein cream can be used anywhere in the cake: sides, top, layer between the cakes. From it you can prepare many decorative elements of a confectionery product:

1. Sides. You will need a cornet with a nozzle. The cream is squeezed onto the prepared surface (icing, jam) along the entire top line of the cake.
2. Lettering at home. The smallest nozzle is used. It is necessary to complete the inscription with a sharp movement back so that there is no ugly “tail”.
3. Flowers. Roses, lilies, chrysanthemums, tulips, daisies - malleable protein cream will do to form any flower, leaf or other figure. The recipe for making these flowers is extremely simple. Flowers can be prepared immediately on the cake, and separately on a plastic “nail” with a round hat or other improvised means. A separately made flower can be placed on a glass or a glass and put for 10-15 minutes in freezer. This will make it easier for them to decorate the cake without wrinkling it.
4. The sides of the cake are also decorated with cream using a syringe or a bag with a corrugated nozzle. The diameter of the nozzle is not less than 0.5 cm.
5. The easiest recipe is to cover the entire surface of the cake with cream, and then decorate with fruit slices or sprinkles, nuts, grated chocolate. This is easiest to do at home.

Protein cream adheres perfectly to both the dough and the coating. It fills all the bumps and cracks on the surface of the product, and therefore can serve as an excellent coating in any cake recipe. Light texture, minimum calories and snow-white color - the cake decorated with protein cream is elegant and beautiful. You can decorate the decor from it fresh fruit and berries lined with slices, cocoa powder (you can use stencils), various toppings, mastic elements and chocolate figurines or openwork patterns made at home.

Video gallery

The windows of pastry shops are often decorated with cakes and pastries with protein cream, which is used as a decoration. Also, this cream is used to fill tubes and wafers. The protein mass is unsuitable for impregnation of cakes, since it does not give the desired stickiness.
You can also prepare protein cream for a cake at home. To get the right consistency, it is important to be attentive to details and careful in the cooking process. The basis of the protein cream is eggs beaten with sugar. Protein creams are soft and airy. you can use food colorings and essence in order to give the cream aroma and color.

How to make protein cream at home

Protein cream can be used in many ways, because the mass is very lush and airy, it does not fall even the next day. Today except classic recipe protein cream, you can find other variations, the basis of which remains the same (proteins and sugar), ingredients are added to this mass, allowing you to change taste characteristics and texture of the cream.

Ingredients for making classic protein cream:

• squirrels - 3 pcs.
• sugar - 200 gr.
• water - 100 ml.
• salt - a pinch.

In order for the cream to turn out desired consistency only need to use fresh eggs. Carefully separate the whites and refrigerate them. The bowl in which we beat the eggs must be clean and dry.
Cooking time - 45 minutes.

The whole process can be divided into several stages:

1. We cook syrup. Put water in a saucepan medium fire and pour sugar into it. Bring to a boil. You should be able to thick syrup with caramel color. You can check the readiness of the syrup by pouring a drop of syrup into cold water if you manage to roll a ball out of the cooled syrup, then you completed the first stage successfully. If you have overcooked the syrup. then you can solve the problem in this way: reduce the fire to a minimum, add a small amount of water to the pan with syrup and stir quickly. When you get a smooth syrup again, add heat, bring to a boil and you're done.
2. We beat the whites. Better squirrels whipped if you add a pinch of salt. Start whipping slowly, gradually increase the speed. It is important not to overdo it, because then the mass may settle. When the protein mass begins to make peaks, you can check the readiness - turn the bowl over, if the proteins do not flow out, then you have succeeded in perfectly whipping the proteins.
3. We combine syrup and proteins. The whisk must be immersed again in the proteins and the beating process should be continued, at the same time, pour the syrup in a thin stream. Be careful, liquid is hot. You need to beat until the mass cools down.

As a result, you should get a light, airy, tender mass. Try to give it some form, if the cream gives in and takes shape, then you have worked hard and everything worked out. Leave the cream on for 30 minutes, after which you can start decorating.

Protein cream for a cake in a water bath - a simple recipe for novice housewives

This method of making protein cream is simpler.

You need to prepare:

• 4 squirrels,
• 200 grams of sugar,
• vanilla
• citric acid.

The first thing you need to do is install a steam bath. To do this, take two saucepans, one more for boiling water, the other less for proteins.
Separate the whites from the yolks and pour them into a dry container. Add the rest of the ingredients and beat at low speed for 1 minute. We put the saucepan with our mixture in a water bath and beat for 15 minutes over low heat. After we remove from steam bath and whisk until the cream cools down. If the cream cools down without whipping, then the protein mass will settle.

The most common mistakes when preparing protein cream
It is very important to be careful at all stages of preparation.

Your cream may fail for the following reasons:

1. The syrup is overcooked if your mixture has turned dark brown shade then it is unusable.
2. Syrup was poured in quickly. In this case, pieces of caramel form in your pan, which do not dissolve, stick to the bottom.
3. The syrup is poorly cooked. If you did not check the readiness of the syrup and it turned out to be unprepared, then after combining with proteins, your cream will remain liquid.
4. Proportional mismatch. In this case, your cream may be too sweet, sour, bitter, etc.
5. Poorly beaten egg whites. Remember that you need to beat the proteins constantly without stopping, because the proteins without syrup quickly settle.

Remember that you can store protein cream in the refrigerator for no more than 36 hours.

Cake with protein cream - a delicious and easy solution for a festive dessert

A well-made protein cream keeps its shape well, you can see for yourself. Methods for decorating with protein cream are very diverse. The easiest way to learn how to decorate cakes and pastries is to use cream injector With different nozzles. Protein cream goes well with palatability biscuits and honey cakes.
To decorate your cake holiday table, you need to think first of all what kind of cake you want to bake. Very popular today biscuit cakes with protein cream with the addition of gelatin. Such desserts are lush and persistent, and a layer of protein mass with gelatin is very similar to bird's milk.

To prepare the cream, we need:

• squirrels - 5 pcs.;
• gelatin - 2 tbsp. l.;
• water - 9 tbsp. l.;
• sugar - 1.5 tbsp.;
• citric acid - 1 tsp

We prepare a protein cream with gelatin according to this principle:

1. pour gelatin with boiled cold water for an hour and a half;
2. dissolve the swollen gelatin in a saucepan over a fire (do not bring to a boil);
3. beat egg whites with citric acid and sugar;
4. pour gelatin into the protein mixture in a thin stream, beat without stopping.

cook biscuit cakes and soak them in syrup of your choice. Make a layer of gelatin-protein cream and decorate your cake on top. For decoration, you can use a classic protein cream, which you can use to make an inscription or “plant” flowers.

Custard for cake

Protein-custard for decorating a cake and filling small pastries - step by step cooking according to family recipe. Detailed cooking guide

400 ml

30 minutes

200 kcal

4.61/5 (23)

Kitchen appliances and utensils: blender (preferably 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 utensils, 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 perfect solution problems with the help of my mother, who usually prepares protein custard for decorating and decorating birthday cakes. The process of preparing the cream is easy and fast, and also very interesting for both culinary mastodons and beginners in the kitchen.

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

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

You will need

Cooking sequence

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

Your perfect cream ready to decorate the cake! 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 fridge for 30 minutes- so your filler will become even stronger and will be able to stay on any surface.

How to make a decoration with 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 step-by-step preparation of cream

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

This amazing egg white cake cream can be used not only as a decoration, but also for filling them various confectionery such as eclairs, muffins or sticks. Since the cream is custard, it can even be suitable for Napoleon and other similar puff pastries.