Protein cream for decorating cakes, pastries: the best cooking recipes. How to make protein cream to decorate cakes and pastries, which keeps the form at home?

The article offers you simple recipes for the preparation of a delicious protein cream at home.

How to make protein cream on a water bath: recipe for decorating cakes, cakes

Prepare a delicious, pleasant look and in its structure cream is very simple. For this, some special ingredients and technologies will not need. All that should be kept is sugar and egg protein, and cream is brewed and prepared on a regular steam bath.

Make a steam bath:

• Pour water in a saucepan (level up to the middle)
• Wait for water boiling
• Put a glass bowl on a saucepan so that the donyshko in no case concern water.
• Brew cream without ceasing it to beat the wedge to that thickness you need.

You will need:

• Egg white - 2 pcs. (i.e. from two eggs, pre-cooled protein).
• Sugar - 100-125 (should be viewed on the consistency of the cream, if the foam is elastic, then it is quite enough).
• Lemon acid - 1 g. (It is literally a small pinch, eye).

How to prepare protein cream for brewing:

• Cold squirrels pour into a glass or a bowl of blender
• Add a pinch of citric acid and start the active whipping of the protein, gradually increasing the speed of the blender or mixer.
• Whitage of proteins should be long enough, from 5 to 7 minutes.
• Then the sugar sugar and hit the cream to completely dissolve sugar.
• Mass move to a steam bath, where continue the active whipping of the cream for 10-15 minutes (it all depends on what kind of cream is needed).
• Remove the mass with the bath and continue whipping up to 5 minutes
• Whipped cream Put in a culinary bag or syringe and start decoring them your cake (cakes, cupcakes and other).

An example of decorating cake with protein cream

Delicious protein custard: recipe for cake decoration, cakes

Digger protein cream can be completely without citric acid. To do this, add half the C.L. Lemon juice. So you will get a pleasant kitty in the cream. Another way is to add a pinch of salt. Together with it, the protein is whipped to foam and only then sugar is gradually added.

Beat sugar with a protein - a long painstaking lesson, because insufficient beating can completely spoil the cream at the initial stage. So that the mass is thick and elastic, try to beat cream with powdered sugar. Two proteins you will need 100-150. Puddles.

IMPORTANT: If you wish to give your cream shade, you should use food dyes for this, which is easy to buy via the Internet or in the store.

Examples of cake decor with protein cream:

Cake decoration by protein cream, waves

Protein Cream Flowers

Rosets made of protein cream

Delicious protein-oil cream with butter: recipe

The protein-oil cream is prepared with the addition of ordinary cream oil. It is important to choose high-quality oil with a high fatness that the cream turns out to be as tasty as possible. The amount of cream is prepared, based on the size of the cake. For a small kilogram cake, 2 proteins will be required, 2 kg - 3 proteins and so on.

You will come in handy:

• Egg white -2-3 pcs., Depending on how big eggs are.
• Sugar powder -130-150 (can be replaced with ordinary sugar or sugar syrup).
• Butter(ins73% fat) - 150-170 (depends on the thickness and preferred fatness of the cream).
• Lemon juice (1 tbsp) or citric acid (pinch).

Cooking:

• Proteins should be pre-cool, they are cold in a foam much better.
• Add lemon juice to proteins and start the active whipping for 5-10 minutes before the formation of foam.
• Gradually, regulate the sugar powder until the cream becomes dense (as you need).
• Oil should be pre-left at room temperature so that it becomes soft.
• Soft oil add to a thick protein mass with small portions, kneading a homogeneous cream.

Belkovo-oil cream: cake decoration example

Delicious thick protein cream with gelatin: recipe

Protein cream prepared with the addition of gelatin is a delicious addition to any dessert: cakes, cakes, cupcakes, fruit jelly. Gelatin will give a cream elasticity and density, the cream will be able to easily hold the specified form. From such a cream, you can cook even candy "Bird's milk".

You will come in handy:

• Egg proteins -4-5 pcs. (depending on how large eggs).
• Sugar -350 g. (Can be replaced by the same amount of sugar powder or a little less).
• Lemon juice -1 tbsp. (or 1-2 climbing citric acid).
• Vanillin(if you want to give a sweet fragrance cream)
• Gelatin5-2 tbsp. (Pre-pour water and let you swell).

Cooking:

• Egg proteins are cool in advance and begin to beat at moderate temperatures along with lemon juice before the formation of the foam.
• After the appearance of the foam, we put sugar with small portions, thoroughly stirring each portion until complete dissolution.
• At this stage you can pour vanillin or vanilla sugar, thoroughly whipping it.
• In advance, clumsy and already swollen gelatin should be melt on the steam bath until it becomes liquid and uniform.
• Liquid gelatin follows a thin flowing in a protein mass, without ceasing to beat the protein.
• After adding gelatin, the cream is sharpened for another 5-7 minutes.

Whitening of the protein cream with a gelatin mixer

Delicious thick protein cream lemon: how to cook?

A protein cream can be given a delicious lemon hue, making it rich and special. Such cream is perfectly suitable fruit, creamy and chocolate cakes.

You will come in handy:

• Egg white -3 pcs. (Large eggs, chilled proteins).
• Lemon -1 PC. (Saw and Zeid Middle Lemon)
• Sugar -150-200 g. (Can be replaced with an equal amount of sugar powder).
• Butter creamy (at least 73%) -100 g. (Room temperature, soft).

Cooking:

• Cold squirrels pour the blender bowl and start whipping at high speed until the form of lush foam.
• Gradually pour sugar without stopping the whipping to complete dissolution and as long as the cream does not elastic and thick.
• Limon's zest. Suitoriate on the small grater, it should be approximately 1.5-2 tbsp.
• Add soft oil to the mass (separating the entire mass about three parts and waiting for its dissolution each time).
• Add the zest and beat the mass of another 5 minutes, you can remove the storage in the refrigerator, and then start the culinary syringe and make patterns.

Delicious protein cream with lemon tint

Delicious thick protein cream simple: how to cook?

You will come in handy:

• Egg protein - 2-3 pcs. (Depending on how big eggs and how much you need cream).
• Sugar -by the number of cream (just add sugar 1 tbsp. and dissolve it carefully with a mixer when the mass becomes that thickness that you need, stop adding sugar).
• Vanillin -1 Packaging (Small)
• Salt -chipping "Extra"

Cooking:

• Cold egg squirrels thoroughly beat at high mixer speeds along with a pinch of salt, which is a secret of lush foam.
• When the foam appears, add vanillin and gradually doubt sugar.
• Bring cream to preferred density and stop the beat. Liquid cream can be quoted. »Desserts, and densely do patterns.

Simple protein cream

Delicious thick sugar-protein cream with powdered sugar

Sugar powder, in contrast to sugar, quickly dissolves, which allows the cream to quickly enjoy delicate and elasticity. You should not add to the powder not all right away, but small parts, thoroughly whipping cream. Before adding sugar, be sure to pumped into the egg white pinch of salt or citric acid.

Important: The secret of a good magnificent cream is not only correctly chosen ingredients, but also the character of the whipping. If you hit manually with the help of a mixer or blender, you should not do circular movements, but the movement of the mixer eight. Thus, foam will be larger and will be more.

Delicious thick sour cream-protein cream: how to cook?

Protein cream, mixed on sour cream, very tasty. It can be added to "Fresh" fruit cakes and creamy desserts. But it is impossible to store it for a long time, as it can burst.

You will come in handy:

• Egg proteins -3-4 pcs. (depending on how much the cream is required and what size is the egg).
• High fatty sour cream (33% or home)- 200-250
• Sugar -200-300 g. (Try the cream to not be not sweet or excessively sweet).
• Salt -1 pinch
• Vanillin -1 Packaging (Small)

Cooking:

• Cold squirrels are thoroughly whipped with salt at high speed.
• When proteins become foam, put sugar (and vanillin if you want). All sugar do not dissolve, leave 100 g.
• Sour cream should be whipped with sugar, beat until the sugar is completely dissolved.
• The sour cream cream should be poured into protein, thoroughly mixing to a homogeneous consistency.

How to cook sour cream cream?

Delicious thick curd-protein cream: how to cook?

Cream prepared from protein and cottage cheese mass is particularly dense and with a pleasant creamy taste. Use the ready-made cottage cheese (but without a syrup and jam), or yourself overhaul the cottage cheese, adding sour cream to it to get a "home" curd paste.

You will come in handy:

• Egg proteins -2 pcs. (Large eggs, cold proteins).
• Curd -200 g. (Or overgrown cottage cheese)
• Sugar -150-200 g. (To your taste, try)
• Salt -one little pinch

Cooking:

• Wake up the proteins with the usual way at high speed, adding a pinch of salt.
• Add sugar (small parts) in a lush protein foam and beat until the mass becomes elastic.
• In a thick protein mass of portion of 1 tbsp. Add cottage cheese.
• Thoroughly take the whole lot and ready to decorate your dessert.

Protekovo-curd home cooking cream: simple recipe

Delicious thick protein cream cream cream

Cream - a frequent ingredient for the preparation of desserts and creams. They are always easy to break up, and in combination with protein cream, they acquire elasticity and stability (if you make compositions and patterns on cakes).

You will come in handy:

• Fat cream (30% or more)- 200 ml.
• Egg proteins - 2 pcs. (necessarily cold)
• Sugar -200-300 (here the amount of sugar is not limited, it is important to try and define the necessary).
• Salt -1 pinch (can not be added, necessary for whipping proteins).

Cooking:

• Beat the cream in advance in a thick stable mass, for this you will need to beat the cream at high speed mixer or blender.
• Separately whisk proteins with sugar or powder until it becomes so thick that it will not fall out of the bowl in which you beat it.
• Caution and small portions, mix the creamy cream to the protein, mixing thoroughly.

Thick cream with cream and squirrels

Delicious thick protein cream according to GOST: how to cook?

In the old days there was a certain standard for which even protein cream was made. He was distinguished, always familiar with the taste and ability to take any forms. Make at home this cream you can now.

You will come in handy:

• Proteins - 3 pcs (required with large eggs)
• Sugar syrup (Thoroughly divorced 150 g. Sahara in 50 g of water).
• Lemon juice - 0.5 ppm
• Vanilla sugar - 1 small bag

Cooking:

• Prepare the syrup, dissolving in the sugar completely
• Beat egg whites to foam along with lemon juice
• When the proteins turn into a foam, pour syrup in them with a thin weaving, without ceasing, while the cream does not become elastic and thick.

Delicious protein cream wet, liquid: recipe

Liquid protein cream you can impregnate biscuit cakes or pour not sweet desserts. Prepare it easily at home.

You will need:

• Egg white- 1-2 pcs. (cold)
• Sugar -at your look
• Chipping citric acid

Cooking:

• Squelts with acid
• Gradually, regulate sugar, without ceasing to beat the mass.
• Add sugar until the mass acquires the necessary consistency.

Liquid protein cream, wet protein cream

Delicious thick protein cream with syrup: how to cook?

You will come in handy:

• Proteins- 2-3 pieces (required with large eggs)
• Sugar syrup(Prepare a thick sugar syrup in advance to taste).
• Lemon juice- 0.5-1 C.L.
• Vanilla sugar- 1 small bag (you can not add to taste).

Cooking:

• Prepare the syrup, dissolving in the sugar completely
• Beat egg whites to foam along with lemon juice
• When the proteins turn into a foam, pour syrup in them with a thin weaving, without ceasing, while the cream does not become elastic and thick.

Delicious thick protein cream with fruits, cherry

Cooking protein cream can also be fruit. For this, not fresh fruits or berries are used, but a pre-cooked jam or syrup.

You will come in handy:

• Egg proteins -5-6 pcs. (depending on the bulk size).
• Jam or jam(Perfoliate or grind the blender in order for the syrup to be homogeneous, you can add sugar to taste).
• Gelatin1 bag

Cooking:

• Soak in advance gelatin, let him swell
• Dissolve the gelatin on the steam bath and mix it with jam. Straighten the mass, it should be without lumps.
• Wake up proteins with the usual way
• In the whipped squirrels, pour syrup and beat in a foam.

Fruit protein cream

Delicious thick protein cream with condensed milk: recipe

In this case, the condensed milk comes as a concentrated sweet syrup, instead of sugar.

You will come in handy:

• Proteins- 2-3 pieces (required with large eggs)
• Condensed milk -1 bank (250 g)
• Lemon juice- 0.5-1 C.L.
• Vanilla sugar- 1 small bag (you can not add to taste).

Cooking:

• Beat egg whites to foam along with lemon juice
• When the proteins turn into a foam, pour into them a thin flower into them, without ceasing to beat, while the cream does not become elastic and thick.

Delicious thick protein cream with pectin: recipe

You will come in handy:

• Egg proteins -4 things. (depending on how large eggs).
• Sugar -250-350 (can be replaced by the same amount of sugar powder, or a little less).
• Pectin -20 g

Cooking:

• Chilled proteins with a lemon salt or acid (chopping).
• Gradually pushing sugar and pectin
• After adding pectin, the cream is sharpened for another 5-7 minutes.

Protein cream with pectin

Delicious thick protein chocolate cream with cocoa: recipe

You will come in handy:

• Egg proteins - 2 pcs. (necessarily cold)
• Sugar -200-300 (here the amount of sugar is not limited, it is important to try and define the necessary).
• Cocoa -2 tbsp. (Cocoa number adjust yourself).

Cooking:

• Beat the squirrels with sugar or powder until it becomes so thick that it will not fall out of the bowl in which you beat it.
• Caution and small portions, mix cocoa to the desired taste and colors.

Cocoa protein cream

Delicious thick squirrel meringue: how to cook?

You will come in handy:

• Egg white- 2 pcs.
• Sugar- 100-125 (should be viewed on the consistency of the cream, if the foam is elastic, then it is quite enough).
• Lemon acid- 1 g. (It is literally a small pinch, eye).

Cooking:

• Egg mass is whipped in a foam with a pinch of acid
• Sugar is reduced gradually, small portions
• The mass is sharpened until the sugar is completely dissolved.
• Continue to beat the cream, holding a storage capacity over the steam bath until the mass thickens.
• The resulting dense cream cover the cake or dessert
• Send a dessert into the oven for a few minutes, the degrees should be no more than 60. When Merenga sees and turns the blush, the dessert gets out of the oven.

Video: "Protein Cream for Cake"