I have been able to make protein cream since childhood. To be more precise, from the age of 6. We had a home hand mixer at that time. You lower the long millstones into a deep mug filled with egg whites and twist the special handle to your heart's content. And I really loved twirling back then. Apparently, that’s why my mother trusted me to prepare this cream.
This was in the early 90s, when stores sold butter and wafer cakes. In those days, no one had even heard of cottage cheese cakes. And the Bird's Milk cake seemed to everyone like a treat for great persons. Therefore, for every holiday, my mother made cakes herself. And she trusted me to beat the whites.
I really liked this activity. It seemed to me that it was very fun and interesting to see how a fluffy white mass was obtained from a transparent protein, which, moreover, was unusually tasty and pleasantly melted in the mouth.
Also, I’ll tell you a secret that when no one was at home, I went to the refrigerator and made an airy cream for myself from egg whites. This was my little secret. And when asked where the eggs went, I always answered that I fried them with fried eggs. But, in essence, that’s how it was. Only my fried egg had no protein.
So I have a lot of experience in making protein cream. Now I have been using an electric mixer for a long time. And the whole process takes much less time.
Difficulty of preparing protein cream: simple.
Cooking time: 15 minutes.
Ingredients:
Sugar – 3 tbsp.
Vanillin - 0.1 g
Progress:
First you need to prepare the dishes for the proteins. The dishes must be deep and completely dry. A measuring cup or saucepan works well for this purpose.
Wash a couple of chicken eggs and wipe dry. Then we separate the whites from the yolks, since we only need the whites. The yolks can then be used for shortcrust pastry or for preparing another dish.
There are special devices for separating whites from yolks. And I just break the egg shells in the middle and let the whites drain into the saucepan.
Then turn on the mixer and start beating. At first, a not very thick liquid foam will appear.
Then the foam will begin to increase in size.
When the foam has risen to a point where it holds its shape well. You can add powdered sugar to it.
To do this, we need to grind the sugar in a coffee grinder (I took 3 tablespoons of sugar).
When the powder is ready, add it little by little to the whipped egg whites. You can’t add all the powdered sugar to the whites at once. You need to do this gradually and constantly whisking. Otherwise the whites may fall off. We also add a few crystals of citric acid and vanillin.
In order for the cake to be tender and tasty, it must be greased with a large amount of protein cream. You can make the cream yourself, especially since there are various recipes for preparing a tasty and delicate protein impregnation that will make baked goods very soft and airy.
The dessert will certainly be better than those currently sold in many stores. So, what delicious protein-based cream can you make to decorate cakes?
Simple recipe
- three egg whites;
- granulated sugar – 1 cup;
- a little lemon juice or salt.
Calorie content – 210 kcal.
How we will cook:
Protein cream for cake decoration according to GOST
What components will be required:
- egg whites – 3 pieces;
- 150 grams of granulated sugar;
- 50 ml water;
- 3-4 drops of lemon juice;
- a bag of vanilla powder.
Calorie content – 230 kcal.
How to do it:
- Pour water into the pan and add granulated sugar;
- Place the pan with all the ingredients on the fire and boil the syrup;
- The finished syrup begins to bubble in large circles;
- Place chicken whites in a separate cup and add vanilla powder;
- Beat the egg whites with vanilla using a mixer or blender;
- After 5-7 minutes, without ceasing to beat, pour sugar syrup into the mixture in a thin stream;
- Pour in the syrup and beat at the same time;
- As soon as all the syrup is completely filled, stop whipping. The cream is ready and can be used to decorate baked goods.
Protein custard for cake decoration
What components are needed for preparation:
- a glass of granulated sugar;
- 4 chicken proteins;
- ½ teaspoon vanilla powder;
- 100 ml water.
Cooking time – 25 minutes.
Calorie content – 245 kcal.
Let's start cooking:
Butter-protein cream for cake decoration
To prepare the cream you will need the following components:
- 3 chicken eggs;
- 150 grams of powdered sugar;
- a little vanilla sugar;
- butter – 150 grams;
- a few drops of freshly squeezed lemon juice.
Cooking time – 30 minutes.
Calorie content – 255 kcal.
How to cook:
Protein cream with gelatin for cake decoration
For preparation you will need the following components:
- egg whites – 6 pieces;
- 50 grams of gelatin;
- ½ large spoon of citric acid;
- 5 large spoons of water;
- one and a half glasses of water.
Cooking time – 20 minutes.
Calorie content – 230 kcal.
How to cook:
Recipe for chocolate protein cream for cake decoration
What components will be needed:
- 3 egg whites;
- granulated sugar - 180 grams;
- 70 ml water;
- lemon juice – 2-3 drops;
- 1 teaspoon cocoa powder.
Cooking time – 20 minutes.
Calorie content – 235 kcal.
How to do it:
Decorating a cake with protein cream: master class
What components will be needed:
- sponge cakes;
- impregnation;
- protein cream;
- pastry bag;
- food colorings of any color;
- pastry spatula.
How to decorate:
You can decorate a cake at home no worse than in a professional pastry shop. Moreover, the consistency of the protein cream allows this to be done. Therefore, you should not buy ready-made baked goods, because you can make them yourself.
And your family members will definitely appreciate it and say with confidence that these baked goods are much tastier than those sold in stores. And the above cream recipes will make it simply excellent!
The recipe for making protein cream for the cake is shown in great detail in the following video.
Protein cream for cake is easy to prepare, does not flow and has a magnificent glossy shade. It only requires a few inexpensive ingredients. The mixing bowl must be pre-cooled in the freezer.
Basic protein cream
Protein cream for cake decoration holds its shape well and is used to form flowers, rims, inscriptions, as well as coating the top cake and sides of the confectionery product. Also perfect as a filling without leaking from the inside. This effect is achieved due to the presence of a large amount of sugar, which acts as a preservative.
The proportion is simple - 1 medium-sized egg (it is better to take category 1) goes to 50 g of sugar or powder. The original volume should increase three times.
Cooking process:
- A steam bath is installed.
- The whites are separated from the yolks and beaten with a mixer at medium speed for about 1 minute.
- Place the pan with the mixture in a steam bath and continue whisking for 10-15 minutes (until a fluffy foam forms).
- After removal, without stopping beating with a mixer, add sugar and a small pinch of citric acid to the protein mass.
- We work with the mixer until the cream cools completely.
Decorating the cake with protein cream must be done immediately, otherwise it will lose its fluffiness. However, keep in mind that you won’t be able to make small decorations out of it. If desired, you can add dye.
Custard
How to prepare protein cream for baking at home if you need to not only decorate the confectionery product, but also use it as a filling? A simple and quick recipe for custard mixture will help.
Required ingredients:
- 3 eggs;
- 150 g sugar;
- 50 g of water.
This is quite enough to yield 225 g of airy protein mass for decorating the cake.
Cooking process
- Sugar is poured with clean water and boiled over low heat, stirring constantly. The “stringency” of the syrup indicates its readiness. Be careful! If you keep the syrup on fire, the finished cream will have hard caramel inclusions. But if, on the contrary, you remove it ahead of time, the cream will not hold its shape.
- Use a mixer to beat the protein mass in time before preparing the syrup. Confectioners recommend keeping the separated whites in the refrigerator before starting the process.
- When strong peaks appear, syrup begins to be added to the whipped mixture. Work until the cream cools completely. To speed up cooling, place the bowl of mixture in a container of cold water.
This technology allows you to destroy the microbes that the raw egg product contains. But it’s also a good idea to wash the eggs before breaking them.
On gelatin
There is another variation of preparation - with gelatin. This is a particularly good choice if you plan to decorate a sponge cake with protein cream. For this you will need:
- 50 g gelatin;
- 5 eggs;
- 200 ml water;
- 40 g sugar.
Cooking process
- The whites are separated and placed in the refrigerator.
- The gelatin is left in cold water for a couple of hours, then put on fire (keep until it dissolves). Do not bring it to a boil under any circumstances!
- Beat the egg whites and add the specified amount of sugar.
- After obtaining a strong foam, gelatin is added in a thin stream, continuing to work with the mixer.
Oil
A recipe for protein cream for decorating a cake, which holds its shape well and allows you to sculpt various shapes, includes the following ingredients:
- 3 large eggs;
- 150 g powdered sugar;
- 150 g butter.
Vanillin lovers also add it.
Cooking process
- The butter is cut into small pieces and allowed to warm up to 20-25°C (convenient for modeling).
- Beat egg whites (raw) into the pan, add powder, mix with a whisk.
- Then they make a steam bath, on which they place a pan with proteins and sugar. The mass is constantly stirred, warming up to 60°C.
- After 30 seconds, begin to beat the mixture at medium mixer speed. After receiving the meringue (a thick, dense white consistency), add butter pieces into it and begin to beat at low speed.
The main secret is that the temperature of the oil and the mixture coincide, otherwise lumps may form or the mass will be too liquid.
Protein-butter cream in a closed container can be stored in the refrigerator for 5 days! If necessary, let the mixture warm up to room temperature, then beat with a mixer.
By following the technology, you can get a masterpiece of culinary creativity. Add gel food coloring and decorate it in bright colors. What secrets do you use when cooking? Share your ideas and photos in the comments.
Indeed, it is this wonderful component that gives the product more airiness and subtlety of taste. If you want to invite guests for a cup of tea, you can prepare such beauty yourself, delighting everyone. In order to create this miracle cream, it is not at all necessary to be a professional confectioner with many years of experience. Just look at the recipe and feel free to get to work! Recipes for protein cream will not only help you prepare this wonderful white mass, but will also give you a lot of options for its use.
The five most commonly used ingredients in recipes are:
A product made from eggs and sugar remains a classic, but today there are a great many varieties of this treat. You can not only fill tubes or cakes with this luxurious custard treat, but also cover the cake with creamy glaze. In addition, the whipped protein sweetness can be served separately, adding finely chopped fruits, berries or sprinkling with grated chocolate. The color of the product can be changed using natural food coloring, and the smell can be changed with special aromatic seasonings. The finished dessert will proudly decorate the table, causing genuine admiration from everyone around you.
Every housewife can make a fluffy protein cream.
Both adults and children love this delicate and airy protein cream. Products filled with such a snow-white mass can decorate any holiday table or make an ordinary dinner bright and unforgettable.
Any novice cook or ordinary housewife can prepare protein cream. It is great for decorating the surfaces of cakes or pastries. They can be used to stuff tubes, but they are not suitable as a layer.
How to make protein lemon cream, recipe with photo
The most important thing in such a cream is well-beaten whites.
Tip: To beat the whites into a thick foam, you need to carefully separate them from the yolks. Chicken egg yolk is very fatty, and if even a drop of it gets into the whites, it will no longer be possible to beat them.
Tip: You always want to whip egg whites quickly. To do this, before starting the process, put them in the freezer for a few minutes. When the surface of the mass is covered with ice, remove it from the freezer and begin to quickly beat.
How to make protein lemon cream so that it turns out airy and tasty? Here is the recipe with photos:
Ingredients:
- Lemon juice - a few drops or citric acid - 5 grams
- Sugar - 150 grams
- Water – 10 ml
- Egg - 3 pieces
Preparation:
1. Carefully separate the whites from the yolks so that not a drop of the yolks gets into the whites. Place them in the freezer for 15 minutes
2. Make syrup from sugar and water. It should thicken well
3. Remove the frozen whites from the freezer, add lemon juice or citric acid to them.
4. Start beating the whites, adding a drop of syrup
5. Beat until the mass triples in size
6. As soon as the last drop of sugar syrup has reached the beaten egg whites, turn off the mixer
The cream will be fluffy, tasty and thick. They can be used to fill tubes or decorate cakes.
Recipe for making protein cream according to GOST
Roses made from protein cream according to GOST GOST is an accepted state standard, so preparing dishes according to the standards is considered the most correct and optimal.
Recipe for making protein cream according to GOST:
Ingredients:
- Egg whites - 3 pieces
- Sugar - 140 grams
- Water - 50 grams
- Lemon juice - a few drops
- Vanilla sugar - 1 sachet
Preparation:
1. Boil sugar syrup. The fully prepared syrup bubbles in large circles over the fire.
2. Add a bag of vanilla sugar to the whites. Begin beating the chilled egg whites, adding hot syrup in a thin stream.
3. When the mass increases 3 times and the syrup is finished, stop whipping - the cream is ready
A simple recipe for protein cream
The basis of all varieties of protein cream is the classic recipe. It is simple and can be made quickly by whisking with a regular whisk.
A simple recipe for protein cream is that you can beat even uncooled egg whites. It is enough to place the dishes with them on ice, and the whites will whip just as quickly as after refrigeration.
Important: If you don’t have time to cook the syrup, you can take powdered sugar and add it to the whites in small portions.
Tip: You won’t be able to store this cream; it will quickly lose its fluffiness. Therefore, use it immediately after preparation.
Sour cream protein cream, recipe with photo
This cream turns out to be richer, with a creamy taste. Sour cream protein cream is used to fill tubes and decorate pastries and pies. It can also be used as a layer.
A recipe with a photo will help you prepare a tasty and snow-white mass.
Ingredients:
- Egg whites - 4 pieces
- Sugar - 0.5 cups
- Water – 10 ml
- Cream or sour cream - 150 grams
Preparation:
1. Make syrup
2. Start beating the chilled egg whites, adding syrup drop by drop.
3. Continue whipping, adding cream in small parts
Important: You can add fruit to this cream. They will make it denser and tastier.
Chocolate protein cream, recipe
In addition to fruit, you can add cocoa to the protein cream. This technique will add beauty and unique taste to the products.
Tip: Prepare chocolate protein cream and combine it to decorate a cake or pastry.
The recipe for this cream is simple - beat the egg whites with syrup as described above, and at the end add a tablespoon of cocoa.
Tip: To avoid lumps in the cocoa, mix it with a small amount of powdered sugar or granulated sugar before adding it to the mixture.
Making protein custard
Many housewives believe that protein custard is whipped egg whites with the addition of hot sugar syrup. But there is another recipe for a cream with the same name:
1. Making protein custard begins by boiling the custard from milk, sugar, one egg and a tablespoon of flour. When the cream is ready, leave it on the stove to cool. Then beat it with a mixer with 50 grams of butter
2. Now beat the whites with sugar as usual, adding citric acid and vanillin
3. Mix whipped egg whites and custard. Whisk again to obtain a fluffy, homogeneous mass - the cream is ready.
Important: This cream can be used to grease cakes and fill baskets and waffle rolls.
Preparation of butter protein cream, recipe
Butter creams go well with sponge cakes. Prepare buttery protein cream to surprise your guests with the unique taste of homemade baked goods.
Ingredients:
- Egg whites - 2 pieces
- Butter - 100 grams
- Sugar - 150 grams
- Liqueur - 2 tablespoons
Preparation:
1. Melt the butter, cool and beat with a mixer until thick.
2. Beat the chilled whites with sugar until the volume increases 3 times
3. Continue beating, adding butter little by little.
4. At the last stage, pour in the liqueur, beat for another minute and turn off the mixer - the cream is ready
Important: This cream is used to prepare various desserts.
How to make liquid protein cream?
Often, for some types of baking, a liquid sweet mass may be needed, for example, for Easter decoration. How to make liquid protein cream?
Tip: To turn the protein cream into a fluid mass, add a few drops of ordinary water to it.
Even chefs warn housewives that they need to take the process of whipping egg whites responsibly - they need to be frozen and the dishes wiped dry. If water gets into the mixture, the cream will be liquid.
Protein cream with gelatin for cake decoration, recipe
From this cream you can make a soufflé for Bird's Milk candies. Protein cream with gelatin is great for decorating a cake.
Ingredients:
- Egg whites - 5 pieces
- Gelatin - 2 tablespoons
- Citric acid - 0.5 tablespoon
- Water - 5 tablespoons
- Sugar - 1-1.5 cups
Preparation:
1. Pour half a glass of boiling water over gelatin and leave to swell. If lumps are visible after it has cooled, heat the mixture on gas and leave to cool.
2. Beat the chilled egg whites with sugar and citric acid.
3. When the protein mass increases 3 times, begin to pour in gelatin in a thin stream, continuing to beat
4. The gelatin is gone - the cream is ready!
Important: Whole berries or fruit slices will look great on cakes under this cream.
Every woman can make such a cream, even if she doesn’t like and doesn’t know how to cook. Many housewives ask: how to prepare a delicious protein cream? Our advice and reviews from other women will help you make a delicious protein cream.
Tip: To check the readiness of the syrup, take a little of the sweet mass with a spoon and pour it onto a plate. If it hardens and does not spread, then the syrup is ready.
Tip: Pour only hot syrup into the mixture. If it cools down, the cream may not turn out.
Previously, only the best chefs could make such a cream. Currently, his recipes are available to all women. Create miracles in the kitchen and surprise your family and guests!
Video: video recipe: protein cream for cake
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