Protein Cream: Recipe for Cooking and Tips for Confectioners

Protein cream is a simple and useful treat that everyone loves. Egg white, whipped together with sugar, is the basis for a protein cream recipe.

Purpose of protein creams: spread and decoration of the surface of cakes and pastries. They can also fill wafer tubules. However, the protein cream, the recipe of which we will give you today, can not be used for the layering of cakes because it has a delicate and lush structure.

During the preparation of protein creams in them, you can add various flavors and aromas, while getting a protein flavored cream.

The recipe for the protein-fruit cream

For preparation of the protein-fruit cream you need 3 egg whites, 2 tbsp.l.any jam, jam or jam, 3 tbsp.l.sugar and 1 tsp.gelatin.

First you need to soak gelatin, and then heat in ¼ cup of water until it dissolves completely. Egg whites to beat so that a thick and magnificent mass is obtained. Jam, jam or jam should be slightly heated, through a strainer to wipe, add sugar and cook for 5-10 minutes.

Another hot fruit mass should be mixed with gelatin and gradually poured into whipped whites, while not stopping to whip them. If desired and taste add flavor.

This cream should be used only in a warm form, as when it cools down, it will turn into a gelatinous mass.

Protein custard

To prepare a protein custard, you need the following ingredients: 2 egg whites, 4 tbsp.l.sugar powder, 1/8 cup water, 3 drops diluted citric acid. Must be obtained from this amount of 150 gr.cream.

Put the sugar in a saucepan, pour water into it, mix thoroughly and cook until it thickens. In another container, pour the proteins and put them on ice or in cold water. Proteins must be beaten whisk until a white, thick, thick foam forms. Proteins for such a recipe must necessarily hold on to the halo.

Do not stop whipping, you need to pour the proteins into the sugar hot syrup in a thin trickle. Then for 1-2 minutes continue to whisk the mass, constantly stirring it. It is necessary to make sure that the syrup has been brought to the required degree of readiness: if the proteins are poured into the undercooked syrup, the cream will turn out to be vague, but if overcooked, then with lumps.

At the end of whipping, add aromatics and citric acid. The cream should be used immediately after its manufacture.

Classic basic recipe

You will need 2 fresh egg whites( eggs must be chilled), a glass of sugar or sugar powder, dyes( if you need a colorful cream for decorating cakes and pastries), citric acid.

Pour the squirrels into the pan, put it on ice or in cold water and whisk with a metal broom for 10-15 minutes until a thick white foam is obtained, which should be kept on the raised whisk. Without stopping the beating, gradually, in small portions, add sugar powder or usual fine granulated sugar( 1/3 portion) to whipped proteins and continue to beat for another 2-3 minutes.

Then remove the whisk, add the rest of the sugar powder( sugar), fragrances, dyes, citric acid and quickly mix the cream.

Use the cream immediately after manufacture, as when stored, it loses its splendor.

Caution : Separating the proteins from the yolks, make sure that even a drop of yolk does not get into the protein mass, otherwise it will not break. Also, make sure that all the utensils you use to make this cream is dry - the water in the cream will not allow you to get a whipped lush mass.

Video-selection

After watching this video, you will understand the whole technology of preparation of the cream.

How to whip the whisk cream:

Protein custard:

Video recipe from the world champion for decorating cakes: