A protein cream for a cake is suitable for coating and decorating products. With proper design, a gentle, light and airy substance is easily deposited with a confectionery bag or syringe, perfectly holds the shape and harmoniously complements the taste of any cakes.
How to make a protein cream?
To prepare a protein cream for a cake at home, you will need simple and always available components, very little free time and the desire to comprehend simple recipes that will be made even easier if you remember the following:
- Preparation of protein cream always begins with the preparation of the original product. To do this, thoroughly wash, wipe the eggs dry and separate the proteins from the yolks, which in this case will not be needed.
- Chilled proteins whip faster and easier, but they keep shape and settle more easily. Therefore, if the final result is intended for decorating the cake, the base can not be cooled, which will only benefit the texture of the cream.
- It will be easier to whip a pinch of salt, and citric acid neutralizes excessive sweetness and whitens the protein foam.
- When the whipped proteins are combined with another base, they are introduced in portions, gently intervening with the help of a spatula with one-way movements from the bottom upwards or whisking additionally with a mixer (according to the recipe).
Protein-custard - recipe
A simple protein cream with powdered sugar is rarely used for decorating cakes. Another thing, if you prepare the substance by brewing sugar syrup. In this case, the mass becomes denser, more supple and less capricious. In addition, the risk of salmonella infection is reduced, which can not be insured when using raw eggs.
Ingredients:
- proteins - 3 pcs .;
- granulated sugar - 180 g;
- water 100 ml;
- salt and citric acid - by pinch.
Preparation
- Mix the sugar with water, cook until the crystals dissolve and to a temperature of 115 degrees.
- At the end of cooking, whites start to beat with salt and citric acid.
- Continuing the whipping, pour a thin trickle of ready syrup.
- Place the vessel with the cream in a container with cold water.
- Whisk the protein-custard to decorate the cake until completely cooled.
Protein-Butter Cream for Cake
Protein-oil cake cream has simultaneously a gentle, airy and velvety structure, perfectly suitable for interlayering any cakes, decorating desserts by setting them with a confectionery bag. The universality of the substance is complemented by its excellent taste and relatively simple cooking technology.
Ingredients:
- proteins - 4 pcs .;
- granulated sugar - 250 g;
- butter - 300 g;
- vanilla is a pinch.
Preparation
- Proteins are mixed with sugar, placed on a water bath and heated to a temperature of 70 degrees, stirring with a whisk.
- Move the vessel into a container of cold water and whisk until the contents cool down completely.
- Add the vanilla and portions of butter, each time whipping the mass until smooth.
- Ready-made protein cream for a cake with oil can be colored with any color, adding color.
Protein cream with gelatin
If you make a protein cream for a cake with gelatin, its light and airy texture acquires a density after cooling, and the patterns laid out with the help of a confectionery bag perfectly preserve the original appearance when stored. If desired, you can somewhat reduce the amount of citric acid, add a little more sugar or a little vanilla.
Ingredients:
- proteins - 5 pcs .;
- powdered sugar - 300 g;
- gelatin - 2 tbsp. spoons;
- citric acid - 1 teaspoon;
- water - 150 ml.
Preparation
- Soak gelatin in water, heat, stirring, until the granules begin to cool, cool.
- Whisk the proteins, gradually adding portions of powder and citric acid.
- Continuing beating, pour in a little gelatinous water.
- Beat the protein cream with gelatin a couple of minutes and use it for the intended purpose.
Protein-cream cream
The following prescription of protein cream at home is realized with the addition of cream, which, like proteins, is whipped in a chilled form with a portion of powdered sugar. On readiness two bases: protein and cream are joined together by mixing the first into the second shovel without using a mixer.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 200 g;
- fatty cream - 1 glass.
Preparation
- Whip the whites and cream separately, adding to each base 100 g of powder.
- Combine lush proteins and cream together and use a ready-made protein cream for the cake for the intended purpose.
Protein Chocolate Cream
The following recipe for sweets, who prefer chocolate cakes and desserts with the appropriate taste. In this case, following the recommendations, it is possible to easily prepare a protein chocolate cream for a cake , adding a portion of cocoa powder to the syrup during cooking. Varying the amount of the latter, you can get a cream of different saturation, both in color and taste.
Ingredients:
- proteins - 4 pcs .;
- sugar - 200 g;
- water 100 ml;
- cocoa powder - 30-60 g;
- citric acid - 0.5 tsp.
Preparation
- Stir syrup from water and sugar, adding cocoa to the mixture.
- Withstand the mass to a temperature of 115 degrees.
- Whisk the whites until they are peeled, pour in a trickle of chocolate syrup and whisk until the substance is completely cool.
- A ready-made chocolate protein cream is used for interlayering or decorating desserts.
Protein cream with condensed milk
To prepare a protein cream for a layer of cake and at the same time to decorate it, you can use the following recipe. In this case, whipped whites are combined with condensed milk and syrup, creating simultaneously a superb and taste and texture substance that is ideal for any purpose.
Ingredients:
- proteins - 3 pcs .;
- condensed milk - 200 g;
- gelatine - 20 g;
- water - 300 ml;
- sugar - 500 g;
- oil - 100 g;
- Citric acid and vanilla - a pinch.
Preparation
- Gelatin is soaked in water (100 ml), heated, and then cooled.
- Water with sugar is boiled to a temperature of 115 degrees, then pour a trickle into beaten to peaks with citric acid proteins and whisk until completely cooled.
- Mix the two obtained bases together, add gelatin, beat again and place the cream briefly in the refrigerator.
Protein cream with syrup
By preparing a protein cream at home under the following recipe you can get an ideal addition to a sweet dessert, filling it with the desired taste and aroma. As a basis for brewing proteins, instead of the classical sugar syrup, you can use a substance with strawberry, raspberry, coffee or other filling.
Ingredients:
- proteins - 4 pcs .;
- granulated sugar - 250 g;
- water 50 ml;
- strong coffee or fruit syrup - 50 ml;
- salt and citric acid - by pinch.
Preparation
- From sugar and water boil syrup, adding coffee or fruit concentrate to taste.
- When the mixture reaches a temperature of 115 degrees, pour it with a thin trickle into whipped whites until whipping stops.
- Continue to work as a mixer until the cream cools.
Cottage cheese and protein cream
The protein cream for biscuit , decorated with the addition of cottage cheese, is obtained at the same time light, gentle, airy and bright to taste. To fulfill the recipe choose a quality, ideally homemade, cottage cheese and additionally process it before purchasing a cream texture with a blender, adding a little sugar powder. When using the cream to decorate the cake, it is additionally thickened with gelatin.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 300 g;
- cottage cheese - 250 g;
- Vanilla and citric acid - a pinch.
Preparation
- Whisk the whites until the peaks, adding sugar powder to the process.
- Mix the portions of the prepared cottage cheese with vanilla and whisk again.
Protein cream for mastic
The oil-protein cream for mastic , made according to this recipe, perfectly smoothes out any irregularities on the cake, preparing it for further decoration. It is important to observe the proportions of ingredients and adhere to the recommendations of technology, and then the result will please not only the excellent taste, but also the ideal appearance of sweetness.
Ingredients:
- proteins - 4 pcs .;
- oil - 300 g;
- granulated sugar - 200 g;
- vanilla.
Preparation
- Proteins are mixed with sugar and heated in a water bath, stirring, until all the crystals are dissolved.
- Remove the container from the heat and whisk the contents until completely cooled.
- Stir in vanilla and small portions of butter, each time whipping the cream with a mixer.