Protein cream for cake: recipe and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Who doesn't love homemade sweets? Pies, cakes, pastries, prepared by caring, mother's hands, these are the best memories of childhood. And what can be considered the best cake decoration? Of course it's cream. There are a lot of recipes today, but the protein cream for the cake remains the most popular. It is inexpensive, very simple and yet delicious. And there are so many cooking options for it that each of you will find the one among them. Today we will make a brief review for novice cooks.

What is it used for

Children love this filling very much. Protein cake cream is a delicate and airy cloud that both decorates the product and gives it a great taste. If not everyone eats oil creams due to their high calorie content, then there are much fewer restrictions. It is suitable for baskets and filling tubes.

Protein cream for the cake will work well even for a novice cook. The most important thing is to complyseveral conditions. It is necessary to use the freshest and most well-chilled proteins, into which not a drop of yolk has fallen. Whipping utensils must be free of grease and dry.

For layering or embellishment

There are several varieties, each of which has its own characteristics. It is raw or basic, custard, protein with gelatin and protein oil. Despite their common nature, they will taste different. Therefore, it is worth trying everything to find your favorite.

To decorate products, you can prepare a small portion of raw protein cream. It's very fast and simple. Tint it with food coloring and draw any pictures on the surface of the cake. It is great for decorating the sides of a product, as well as creating beautiful roses and petals on the surface.

Protein Fundamentals

For a novice confectioner, this may seem like a very simple task. You just need to beat the protein with sugar. And as a result, she wonders why the cream remains liquid and refuses to whip with a shiny mass. The recipe for protein cream for a cake is really simple, but it has a number of features and nuances that must be strictly observed.

• Cool egg whites well. You can separate them in advance and refrigerate.
• Wash bowl and whisk very thoroughly and dry.
• Prepare a cup with ice in which you can put the utensils for whisking. This is required so that during the whipping process the mass does notwarmed up.

You can beat the mass manually or with a mixer. In the first case, it is best to stock up on helpers. Hands get tired very quickly. It will take at least 30 minutes to beat the cream to a state of brilliant mass. But there are also advantages. During hand whipping, the sugar will have time to dissolve without residue. The mixer will do its job faster and there is a risk that sugar crystals will remain in their original form. In this case, the cream will not be elastic and shiny.

Today, almost everyone uses a mixer, because it's so convenient. Therefore, in protein cake recipes, it is recommended to take powdered sugar instead of sugar. It must first be sifted so that there are no lumps.

Required Ingredients

Often this recipe is also chosen for the reason that it is very economical. No need to buy condensed milk, butter, nuts or chocolate. Everything you need is often in the kitchen. For a basic recipe for raw protein cream, you only need:

• Egg whites.
• Sugar.
• Citric acid or s alt.

The classic proportion has long been calculated by confectioners. For one protein, you need to take two tablespoons of powdered sugar. Accordingly, if you take two proteins, then you will get 140 g of cream at the output. Three proteins and six tablespoons of sugar will yield 220 g of cream. Do not forget that the mass is very airy and voluminous.

Separate question, why do you need citric acid and s alt? These are auxiliary ingredients, without which you canget by. The acid removes the sugariness of the cream and, like s alt, makes whipping easier.

Raw cream options

Protein cream for cake at home is easy to prepare. Today you can choose the right option for your next culinary masterpiece. Prepare chilled squirrels and wide dishes with high sides. There are two options for whipping egg whites:

• The cup with them is placed in another, somewhat larger, filled with snow or crushed ice. This will make whipping faster and easier.
• There is a variant of whipping in a water bath. To do this, select a saucepan in advance in which you can place a bowl of proteins. First they are beaten for about a minute at low speed, then they are transferred to a water bath and beat for 15 minutes. After the proteins have turned into a lush foam, the bowl is transferred to the table and continue to beat until cool. If this is not done, the mass may fall. The protein cream for the cake in a water bath turns out to be dense, slightly viscous, that is, exactly as it should.

Readiness is checked very simply. Raise the whisk. If the resulting sharp peaks do not fall, then the consistency is suitable. Some pastry chefs recommend turning the bowl over and shaking it. Good cream and won't think to fall out of their cups. It is not suitable for the manufacture of small parts, but it is excellent for coating.

Custard

If you want the resulting cream to be less delicate and airy, then this is ideal. If you do everythingright, it turns out a dense, shiny mass, which is great for filling cakes. This is exactly the protein cake cream that holds its shape even the next day.

Cooking is not too difficult, but there are a number of recommendations that must be followed. For cooking, you will need the following set of products:

• Egg white - 3 pcs
• Sugar - 6 tablespoons.
• Water - 50g
• Lemon juice - 3 - 5 drops.

Cooking technique

Protein cream for a cake at home is easy to learn. It is only necessary to boil the syrup to the desired consistency. If you give cooking a little time, then when whipping the protein will separate from the syrup. If overcooked, it becomes a creamy caramel that cannot be whipped at all.

The cooking method is as follows. Sugar must be poured with water and put on a small fire. Be sure to stir the syrup throughout the cooking process. After 20 - 30 minutes, the mixture begins to change color, becomes yellowish. To determine readiness, it is recommended to perform one of the following tests:

• "On a thick thread." When removing a spoon from the syrup, it reaches for it, resembling cords.
• "On a soft ball." Take a little syrup with a spoon and pour it into a glass of cold water. If the syrup instantly forms a ball, then you can turn it off. Otherwise, you can continue cooking.

The most important thing is not to digestsyrup. Otherwise, hard lumps will form in the finished cream.

Pay attention

If you are preparing such a cream for the first time, it is best to enlist the support of assistants. Alone, it can be difficult for a novice cook to follow all the steps correctly. It is in order for you to avoid mistakes that today we are talking about how to prepare a protein cream for a cake. So, while the syrup is being cooked, you need to start whipping the proteins. They need to be prepared in advance.

After that, you need to gently, in a thin stream, start introducing sugar syrup into the lush mass. Whipping does not stop for a second. The process must be continued until the mixture is completely cooled. Therefore, it is recommended to place the container with proteins in a pan with cold water, ice or snow.

Very important point. During cooking, the temperature of the syrup rises over 100 degrees. When brewing proteins, it decreases somewhat, but remains sufficient to destroy pathogenic bacteria. This corrects the main drawback of raw protein cream. This is especially important if you are preparing a dessert for children.

Cream with cream

Very delicate, perfect for layering cakes. They can simply season berries or chopped fruit and eat with spoons. The resulting dessert is very popular with children. For its preparation you will need:

• Protein - 4 pcs
• Sugar - 1.5 cups.
• Cream - 200 g (at least 25% fat).

This is a very simple protein cream cake. Proteins need to be chilledmix with sugar and beat until stable foam. Pour the cream into the resulting mass in a thin stream and continue whisking. If desired, you can add aromatic and flavoring fillers. For example: vanilla, rum or liquor.

Homemade Bird's Milk

This dessert is a favorite in many families. There is nothing complicated, you can cook it yourself. Protein creams for gelatin cakes are a success. You can add cocoa or jam to them. Then an even more interesting filler is obtained. And most importantly, the price of such a delicacy is very affordable.

For cooking you will need:

• Protein - 3 pcs
• Gelatin - 1 teaspoon.
• Sugar - 2 tablespoons.
• Jam - 2 tablespoons (or a spoonful of cocoa).

The first step is to soak the gelatin. After about 30 minutes, when it swells well, turn on the stove and melt it in a water bath. Don't let it boil. Beat the jam in a blender so that the consistency is homogeneous. Mix it with sugar and boil for 5 minutes. Mix with gelatin. Now you need to do the chilled proteins. Beat them into a strong foam and in small portions enter the fruit mass. Beat for a few more minutes, after which you can start assembling the cake. The cream will harden well in the refrigerator.

If you want to make a high layer of cream, then it is best to collect the cake in a detachable form. In this case, the cake is laid out on the bottom, and the entire creamy mass is laid out on top. After hardening, the ring can be removed and decorate the cake with chocolate or cream. Very beautiful andA delicious cake is obtained if you decorate it with pieces of berries and fruits on top. To prevent the dessert from dripping, a special culinary gel is used. They are poured with fresh or thawed berries, and they retain their shape without losing juice.

Instead of a conclusion

The variations in the preparation of protein creams do not end there. Whipped proteins are perfectly combined with pureed fruits and berries. You can make an oil-protein cream. Delicate cottage cheese or soft cheese also perfectly complements the air mass. Make protein-sour cream. In the same way, you can dispose of yogurt that has lingered in the refrigerator to prevent it from spoiling. A wonderful cream is obtained by combining condensed milk and whipped proteins. This protein cream for the cake layer is just perfect. That is, you have a lot of options, each of which can become a real culinary masterpiece.