Protein cream for cake

Protein cream is a cream that is ideal for leveling a cake and creating various decoration compositions. It will add neatness to any confectionery product. We all love to please our family and friends, so why not surprise your family with a cake decorated in such a way that no one will understand that it was not bought in a store, but made with your own hands.

Protein custard for cake decoration

An elementary and quick-to-prepare cream that can be used to decorate everything from multi-tiered cakes to trifles. In addition, this cream is very reminiscent of meringue or French meringue, and home cooking will be enough to prepare it.

 

1. 
   Protein cream for cake is very easy to make at home. We start by separating the white from the yolk. Beat the whites with a mixer, gradually increasing the speed until the mass doubles.
2. 
   Pour water into a saucepan or saucepan, add granulated sugar and citric acid - bring to a boil and boil for a few more minutes.
3. 
   Carefully pour the hot syrup into the whites (the stream should go along the wall of the container) and at the same time beat until the mass becomes thicker.
4. 
   The cream turns out homogeneous, shiny and smooth.
5. 
   The texture of the cream is ideal for creating all kinds of decorations.

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Protein-butter cream for leveling the cake

A very simple and quick recipe for preparing the perfect cream based on proteins and butter, which can easily not only level the cake, but also decorate it and make a layer. This cream works well with dyes and mastic, so it is very multifunctional.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 350 ml.

Ingredients:

• Butter – 150 gr.
• Granulated sugar – 100 gr.
• Egg whites – 2 pcs.
• Vanillin – 1 pinch.

Cooking process:

1. Combine the whites of two eggs and granulated sugar in a metal container, place in a water bath and heat with constant stirring with a whisk.

2. We continue to heat the components until all the sweet crystals have dissolved.

3. Remove the protein mixture from the heat, add a little vanilla and start beating with a mixer.

4. Gradually increase the mixer speed and continue until the mixture becomes smooth and stable.

5. The next step is to add small pieces of butter at room temperature to the whites and sugar.

6. After adding oil, the future cream will become much thinner - don’t be alarmed, this is how it should be.

7. Continue adding butter and whipping, increasing the mixer speed.

8. At this point the cream changes its texture a little and begins to thicken.

9.Add the last piece of butter, beat well again, and the cream becomes stable.

10. The delicate cream is ready, and, as a rule, this portion is enough to level a two-tier cake. Bon appetit!

How to prepare protein cream in a water bath?

Homemade cakes are, of course, good, however, you can decorate a homemade cake in such a way that your guests will think that you bought it in a store. To do this, you just need to make a beautiful design, and protein-based cream copes with this task perfectly.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 300 ml.

Ingredients:

• Proteins – 2 pcs.
• Granulated sugar – 150 gr.
• Citric acid – 1 g.
• Vanillin – ½ tsp.

Cooking process:

1. Prepare the necessary products according to the list. Eggs should be large.

2. Separate the whites from the yolks with extreme caution, since just one drop of yolk can ruin the result.

3. In a saucepan, mix the whites, citric acid, granulated sugar and half a teaspoon of vanillin - mix with light hand movements.

4. Place the container in a water bath and cook for 7-10 minutes, stirring constantly with a whisk.

5. Readiness is easy to determine - the consistency of the mass should resemble semolina porridge.

6. Next, we begin to beat the cream at the minimum speed of the mixer.

7. Gradually increase the speed.

8. The mass increases in size and becomes much denser.

9. Immediately transfer the cream into a pastry bag. The main thing is not to hesitate, as the mass hardens and becomes hard very quickly.

10. Choose a pastry attachment and start creating.

Bon appetit!

Protein cream for flowers on the cake

When you want not only tasty, but also beautiful, we prepare an amazing cream from proteins and granulated sugar. This combination, when whipped for a long time, forms a stable and stable mass, which can easily be used to decorate any confectionery product.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 270 ml.

Ingredients:

• Proteins – 2 pcs.
• Salt – 1 pinch.
• Citric acid – ¼ tsp.
• Vanilla sugar – 4 gr.
• Granulated sugar – 190 gr.
• Water – 40 ml.

Cooking process:

1. Prepare the syrup. In a saucepan, combine granulated sugar and water - put it on the stove and bring to a boil over high heat, then immediately reduce the flame and cook with constant stirring for 5-7 minutes (until the sweet crystals are completely dissolved).

2. At this time, mix the two whites with salt and citric acid - beat with a mixer, gradually increasing the speed.

3. Without ceasing to beat the protein mass, pour in the hot syrup in a thin stream. When all the components are combined, beat for a couple more minutes.

4. The cream is completely ready for use and there is no need to hesitate, as the mass hardens very quickly.

5. Transfer the cream into a pastry bag, put on a shaped nozzle and get creative. Bon appetit!

How to make protein-lemon cream for a cake?

There is nothing easier than preparing an airy cream from the most affordable and budget products: eggs, granulated sugar and lemon juice. Mixer, a little free time and the cream has a wonderful texture and lemon flavor is ready.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 270 ml.

Ingredients:

• Proteins – 5 pcs.
• Granulated sugar – 150 gr.
• Water – 100 ml.
• Citric acid – 5 g.

Cooking process:

1.The main secret of the perfect fluffy cream is not a single drop of yolks: carefully separate the whites from the yolks (we won’t need them), and put the white part in the freezer for 15 minutes.

2. Combine water and granulated sugar in a saucepan and cook for several minutes after boiling until the crystals are completely dissolved, stirring constantly.

3. After 15 minutes, take out the slightly frozen whites and add 5 grams of citric acid.

4. Then, add hot syrup into the egg whites and lemon juice in a thin stream, constantly whisking the mixture with a mixer. We gradually increase the speed of the technique and do not stop until the cream has increased in volume several times.

5. The mass turns out to be very thick, fluffy and airy. Bon appetit!

Homemade chocolate protein cream

There is nothing tastier than homemade confectionery, and if they are also decorated with chocolate cream... Let's prepare a classic version of protein cream with the addition of cocoa powder, which is ideal for decorating cakes and pastries.

Cooking time - 30 min.

Cooking time - 20 minutes.

Portions – 430 ml.

Ingredients:

• Water – 100 ml.
• Granulated sugar – 200 ml.
• Cocoa powder – 50 gr.
• Proteins – 4 pcs.

Cooking process:

1. Prepare sweet syrup. In a thick-bottomed saucepan, combine granulated sugar and water - bring to a boil and, stirring constantly, bring until thickened.

2. It’s very easy to check the readiness of the syrup: drop a small amount of the sweet solution onto the surface and if you can roll a ball from this drop, remove from the heat.

3. At the same time, separate the whites from the yolks. We transfer the whites into a deep bowl and start slowly at first, and then, increasing the speed, beat with a mixer until stable peaks appear.

4.Slowly pour sugar syrup into the fluffy protein mass (without stopping whisking) and mix with a mixer at the highest speed for another 7-10 minutes.

5. 2 minutes before readiness, add cocoa. Before decorating cakes or cupcakes, let the cream cool slightly. Bon appetit!

Simple protein cream for waffle rolls

We all remember those legendary tubes with protein or custard that could be bought on every corner. Preparing them is very simple, and the cream is quite elementary, so even an inexperienced cook can cope with this detailed description of the process.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 24 pcs.

Ingredients:

• Granulated sugar – 150 gr.
• Protein – 2 pcs.
• Water – 70 ml.
• Lemon juice – 1 tbsp.
• Salt – 1 pinch.

Cooking process:

1. We start cooking with syrup. In a saucepan, mix clean water and granulated sugar - put on fire and bring to a boil. Continue cooking for another 5 minutes, stirring constantly with a whisk.

2. At this time, separate the whites from the yolks, leaving only the whites, and add lemon juice to them, just a little salt - beat until stable peaks form. As soon as this happens, we begin to introduce hot syrup in a thin stream without stopping the mixer.

3. We continue to work with the mixer at maximum speed for another 2-3 minutes until the mass acquires a smooth texture.

4. Fill the cooled tubes with airy cream using a pastry bag and nozzle or a teaspoon.

Bon appetit!

How to make your own protein cream for eclairs?

A cream made from proteins, granulated sugar and citric acid is the best filling that could ever be invented for eclairs and custard tubes.Delicate and airy texture, unobtrusive taste with a slight sourness, and cooking takes no more than 15 minutes.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 170 ml.

Ingredients:

• Water – 25 ml.
• Granulated sugar – 100 gr.
• Egg whites – 2 pcs.
• Citric acid – ¼ tsp.
• Vanillin – 1 pinch.

Cooking process:

1. Carefully separate the whites from the yolks.

2. Beat the egg whites with a mixer until they form a thick foam.

3. Is it enough to whip or not? It’s very easy to check: if you turn the plate over, the mass should not fall out.

4. Next, add 50 grams of granulated sugar.

5. And again mix the future cream with a mixer.

6. At this time, prepare the syrup: pour the remaining sugar with water and put it on the stove.

7. With constant stirring, bring until thickened.

8. Introduce hot syrup into the whites in a thin stream and continue whisking with a mixer.

9. At the last stage, add lemon and vanillin, mix for another 1-2 minutes and our cream is ready. Bon appetit!

Step-by-step recipe for making protein cream with gelatin

Even the highest quality and properly prepared protein-based cream tends to settle and lose its volume, however, if you add a little gelatin to it, this problem is instantly solved. By the way, you can serve this cream to the table not only in the form of decorations, but also as an independent dessert.

Cooking time – 2 hours 15 minutes

Cooking time - 15 minutes.

Portions – 420 ml.

Ingredients:

• Granulated sugar – 200 gr.
• Water – 100 ml.
• Proteins – 2 pcs.
• Vanilla essence – ½ tsp.
• Citric acid – ¼ tsp.
• Gelatin – 17 gr.
• Salt – 1 pinch.

Cooking process:

1. Prepare all the necessary components according to the list: separate the yolks from the whites, weigh the required amount of granulated sugar.

2.Cover the gelatin with water (40 milliliters is enough), mix and melt in a water bath or in the microwave.

3. If using frozen and not completely defrosted whites, add a little salt and start beating. If your whites are at room temperature, you don’t need to add salt.

4. At the same time, prepare the syrup. We combine water, lemon and granulated sugar - put it on fire and boil until all the sweet crystals dissolve.

5. Continue beating the whites, gradually increasing the speed, until stable peaks form.

6. Without turning off the mixer, add hot syrup in a thin stream.

7. Add melted gelatin and vanilla essence in the same way.

8. Pour the protein-sugar mixture into silicone molds and place in the refrigerator for 2 hours.

9. Decorate with fresh berries, powdered sugar and fresh mint leaves. Bon appetit!

Protein cream with powdered sugar for cake

Having only 15 minutes of free time, eggs and granulated sugar, we prepare an airy and fluffy cream with the addition of powdered sugar. You can easily decorate any homemade confectionery with this cream.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 140 ml.

Ingredients:

• Proteins – 2 pcs.
• Granulated sugar/powdered sugar – 3 tbsp.
• Vanillin – 1 pinch.
• Citric acid – 1 pinch.

Cooking process:

1. Wash two eggs thoroughly under running water, dry them with paper towels and carefully separate the whites from the yolks. We begin to beat the whites with a mixer, first at minimum speed and gradually increase it.

2. We continue to work with the mixer until the mass increases in volume and the texture changes.

3. If you don’t have ready-made powdered sugar, a coffee grinder will save you.Grind three tablespoons of granulated sugar and you're done.

4. Gradually add powder and citric acid into the whites, without stopping whisking.

5. Another 2 minutes and the cream is completely ready for use. Bon appetit!