How to make protein for a cake: tips and tricks

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

Whipped eggs are one of the essential components in the preparation of cakes and pastries. As a rule, only proteins are used for this. The second mandatory component is sugar or powder from it. How to make protein for cake?

Many creams and glazes include this ingredient. The secret is as follows - when whipping, the protein increases in size by 6-8 times. This provides the dessert with splendor and airiness.

Separated and beaten egg whites have many uses in baking recipes, and the peak stiffness reached during their cooking describes their texture. Recipes tend to call for moderately hard peaks. If used for creams, beaten egg whites are usually mixed with other toppings (cocoa, custard). How to make protein with sugar correctly?

How does this process happen?

Beating the egg whites should start slowly at the beginning. This gently warms them and allows you to increase elasticity. So they become able to take in air more easily and, ultimately,increase in volume.

How to make protein at home? Cooking experts say it's not necessary to start at room temperature because modern electric mixers generate enough friction to quickly heat proteins to the right temperature. The most important thing to worry about is the freshness of the product. Be sure to pay attention to the expiration dates on the packages.

What role does sugar play?

How to make protein right? Sugar is often added when whipping this product, and depending on the amount used, a soft or hard meringue is produced. This product interacts with protein to help stabilize whipped mass.

It is very important to remember when you should add sugar while whipping. Always add it slowly and gradually, in a thin stream. Do this with the mixer running. Never throw a large amount of it in the center. This is the basic rule for how to make protein for a cake. If there is no sugar in whipped egg whites, they will fall off eventually.

Adding this component has many benefits. Sugar draws water out of the structure and allows it to hold its shape better. It makes proteins more elastic, so the air chambers in them can expand even more.

Adding acid

What to do with egg white? First of all, various creams and meringues. When whipping this product, an acid source (vinegar, lemon juice, etc.) is often added. This ishelps stabilize the protein and allows it to achieve maximum volume and peak stiffness, but adding too much has the opposite effect. Experts say that citric acid works best and also serves to whiten egg white foam. It keeps the whipped product elastic but stable. If you are making cake meringues, be sure to add some citric acid during preparation.

How to make whites whipped using an oxidizing agent? Experienced chefs talk about the following rule. For each large egg white, use 1/8 teaspoon citric acid or 1/4 teaspoon freshly squeezed lemon juice or distilled white vinegar (6%).

Adding s alt and water

Many recipes call for s alt, but you don't have to. It is believed that it acts as a destabilizing element, not a stabilizer. Instead, add it to other dry ingredients or with the rest of the recipe.

Sometimes when beating egg whites, water is added. This can help increase foam volume, but too much foam can reduce product stability.

What capacity should be used?

How to make protein at home? The composition of the container in which you whip the product can make a big difference. The copper bowl chemically reacts with them and allows you to achieve more airiness. This is because it contains an ion that reacts with elements of the protein, specifically conalbumin. Do not add in this caseacid because it is not necessary when using copper cookware.

The same result can be obtained using a stainless steel or glass bowl, but with the addition of an oxidizing agent. Avoid plastic or wooden containers due to their naturally porous surface which attracts grease. This blows off the whipped product.

Never use aluminum, which reacts with egg whites, causing them to turn slightly grey. If you are whisking by hand, the bowl should be 20-25cm in diameter and 15-20cm deep.

What can be done with egg whites?

As a rule, creams and glazes are prepared from this product. What is the difference between them? The difference is in the ingredients, the combination of which gives completely different results.

Protein cream is mild and delicate in taste. It usually contains butter, milk or cream, powdered sugar, and components other than protein. It turns out lush, light and does not dry out. It is best suited for coating and soaking cakes and pastries. You can adjust the ratio of the ingredients to your taste to get the desired consistency.

Protein glaze has a firmer texture. It is very sweet and dries quickly. It has a nice glossy look. The icing is used to cover the dessert and also as a cooking glue to hold decorations together. It is used not only on cakes, but also when assembling gingerbread houses and other colorful treats. Ingredients for cookingglazes are usually powdered sugar, water and proteins.

Both of the above products are the most common options for what to make from egg whites. What would be the best choice? It depends on the desired effect. If you want to make a glossy finish for your cake, or to decorate the surface with tight-fitting figurines, you'd better prepare the icing. But if you want to not only smear the inside, but also cover the dessert with an air mass on top, make more cream. Below are some interesting recipes that answer the question "What can be made from egg white."

Gloss glaze

Glossy or royal icing made from egg whites is great for decorating and decorating cakes, as well as creating gingerbread figures. To make it you will need the following:

• 6 cups of powdered sugar (about 750 grams, but you may need more);
• 4 egg whites;
• 1 l.h. citric acid;
• 1 l.h. pure vanilla extract or flavor of your choice.

How to make frosting?

Place the citric acid and powdered sugar in an electric mixer bowl. Separate the whites from the eggs. Add them, along with flavoring, to the powdered sugar and acid mixture. Beat on medium speed until the mixture is smooth. Use immediately or store in an airtight container in the refrigerator (up to one week).

Delicate vanilla cream

Cream making is the mosta common option to make from egg whites. As a rule, it is a soft meringue. To prepare it, you will need:

• 3 large egg whites;
• a quarter teaspoon of citric acid;
• 3/4 cup sugar;
• half a glass of honey;
• a quarter glass of water;
• 1 tsp vanilla extract;
• a pinch of s alt.

How to make egg-honey cream?

In a deep bowl, combine egg whites and citric acid. Using spatulas, beat everything until soft peaks form. Turn off the mixer.

Combine sugar, honey and water in a medium saucepan over moderate heat. Bring the mixture to a boil and simmer for one minute.

At this time turn on the mixer at low speed. Start pouring the liquid mixture of honey and sugar into the egg white mixture, but very slowly, along the side of the bowl. If you pour it all in at once or too quickly, the egg whites will overcook. Once all the liquid has been added, switch the speed to medium and continue beating for 6-7 minutes until the mixture is thick and glossy.

Add flavoring and s alt and continue mixing for another two minutes. Use immediately or store in an airtight container for up to two weeks in the refrigerator.

Oil-Protein Cream

How to make egg white cream so that it turns out tender? If you cook it with the addition of oil, you get an excellent result. It is suitable not only for the cake, but also for many others.desserts. All you need:

• 7 large egg whites;
• 400 grams of granulated sugar;
• one and a half cup or 340 grams of uns alted butter, softened;
• 2 tsp vanilla extract;
• s alt - 1/4 tsp (not iodized fine).

How to make this gentle cream?

In a medium saucepan, add at least 3 cm of water and bring to a boil. Thoroughly wash and dry the mixing bowl. It is best if it is made of stainless steel. Add 7 egg whites and 2 cups sugar to it and beat. Place the bowl over a saucepan of simmering water, making room for steam (the bowl should not touch the water). Stir constantly, heating the mixture for about three minutes. The sugar should be completely dissolved (you shouldn't feel any granules when you rub the mixture between your fingertips). The mass will be hot to the touch.

Beat on medium speed until stiff, glossy peaks form (about 15-20 minutes). The bottom of the bowl should cool down to room temperature. If this condition is not observed, the oil added to the mixture will melt.

Reduce the beater speed to medium and add the butter a tablespoon at a time with the mixer running. Once you've used up all the butter, continue beating until the cream reaches a thick, fluffy consistency (three minutes on high speed). Add 2 tsp. vanilla extract and s alt and beat overminutes.

Italian Protein Cream

This is another interesting way to make protein. This cream is soft, airy and not cloying at all. This recipe includes options for vanilla, chocolate or strawberry filling for desserts. So, you will need the following.

For vanilla cream:

• one and a half cups of granulated sugar;
• quarter cup + 2 l.st. water;
• 1 l.h. corn syrup;
• 5 large egg whites;
• 450 grams uns alted butter, diced, stored at room temperature;
• 1 l.st. pure vanilla extract.

For chocolate cream optional:

• 120 grams of dark chocolate, melted and cooled to room temperature;
• optional: a few drops of brown food coloring.
• For strawberry cream:
• 1/4 - 1/3 cup strawberry puree, room temperature (made with strawberries mashed in a blender);
• 1 l.st. freshly squeezed orange juice, room temperature;
• optional: 1-2 drops of red food coloring.

How to make Italian cream?

Place sugar, water and corn syrup in a medium saucepan (do not stir). Cover with a lid and heat on high heat. Once the liquid begins to boil and steam rises, remove the lid (this helps prevent crystallization). Using a digital or candy thermometer, boil the sugar to a gentle boil,110-120 degrees.

While the sugar mixture is cooking, beat the eggs on high speed until soft peaks form. Reduce the mixer speed to medium and very slowly pour the syrup down the sides of the bowl. Once the ingredients are fully combined, turn the beat speed to high again. Continue forming hard peaks as the mixture cools. Mix at maximum until the mass reaches room temperature, approximately 15-20 minutes.

Then slowly start turning on the soft oil at medium speed. Once it has been added, reduce the mixer speed to medium and slowly add the vanilla and any additional flavors (see options above).

If you don't use the cream right away, store it in an airtight container in the refrigerator and then bring to room temperature. It can also be frozen for up to three months. Shake briefly before drinking to restore airiness.

What else is good to know?

Corn syrup is an optional ingredient for Italian cream. It helps prevent sugar syrup from crystallizing.

To make chocolate cream, follow these steps. Melt a small amount of chocolate in the microwave. Coarsely chop it and place in a small glass bowl. Melt in 20 second increments, stirring each time, until the chocolate is smooth and semi-liquid. Cool to room temperature, stirring occasionally.

If you use food coloring, it's betterstop at their gel variety. So they are better mixed with other components.