Today we will tell you how to make a protein-oil cream. Its dense structure will perfectly cope with retaining the shape when decorating cakes, and a delicate taste is appropriate to complement eclairs or cakes.
Custard protein-oil cream for decorating cake - recipe
Ingredients:
- butter - 420 g;
- egg whites - 5 pcs .;
- granulated sugar - 150-200 g;
- Vanilla - to taste;
- water filtered - 45 ml;
- citric acid - 1/3 of the pinch.
Preparation
Egg proteins are combined with sugar and citric acid and, stirring, heated to a temperature of 71 degrees, controlling it with a thermometer. Then beat the mixture with a mixer until the thick peaks, let cool, add a little soft butter and beat until a homogeneous lush cream.
The custard protein-oil cream can also be obtained in another way.
To do this, in an ideally clean and dry container, we place proteins and a third of a pinch of citric acid and beat until an airy and dense mass is obtained. Then in small portions, pour thirty grams of granulated sugar and continue to beat until it is completely dissolved and thick foam is obtained.
At the same time, we prepare the syrup. Water is mixed with granulated sugar and heated on high heat to a temperature of 120 degrees. If you do not have a thermometer, the readiness of the syrup in this case can be checked as follows. In cold water, put a drop of syrup and if you can roll a plastic ball from it, you can remove the dishes from the fire.
Continuing the procedure of whipping the proteins, pour a thin trickle of hot syrup and whisk a few more minutes.
Let the mass cool down, add soft butter in small portions and beat again until the moment when the mass becomes completely homogeneous and smooth. At the end of the process, add vanilla or other flavor to your choice.
Such a protein-oil cream is perfect not only for decorating cakes, but also for eclairs, cakes and other desserts.
Protein-oil cream - simple and quick recipe
Ingredients:
- egg white - 6 pcs .;
- butter - 300 g;
- powdered sugar - 300 g;
- Vanilla - to taste.
Preparation
Cut the butter into cubes up to one centimeter and let it soften at room temperature. Place the squirrels in perfectly clean and dry dishes and beat together with a mixer until a thick and thick foam is obtained. Do not stop the whipping procedure, pour the powdered sugar in small portions and add vanilla. Next, lay one cube of soft oil, and each time whisk until smooth. When all the oil is added, and the consistency of the cream becomes smooth and uniform, it means it is ready for further use.