Protein cream recipe at home, cooking secrets

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

How often do you use protein cream recipes? Soufflé, meringue, Angel's Tears cake cannot do without whipped proteins. The ability to work with a capricious product does not come immediately. You should take into account the nuances that not every housewife knows.

Protein cream is a classic of confectionery art. Who among us has not eaten magnificent cakes and pastries decorated with voluminous snow-white cream? He is popular even today.

Most confectioners are trained to turn egg white into cream. How to whip a protein cream? On the surface, it seems so simple - beat with a whisk and get a snow-white volumetric mass as a result. In fact, many are wrong. There are many subtleties and nuances that can negatively affect the quality of proteins and prevent the cream from whipping. But the scientific approach and the advice of confectioners will help anyone create this wonderful delicacy.

Why do egg whites whip?

When you blow through a straw into a glass of water, bubblesappear and disappear quickly. But when you whisk air and force it into the egg whites, bubbles form and linger because the protein present in this viscous liquid wraps around and traps them.

Egg white is a mixture of proteins (10%) and water. Whipping creates bubbles and "coaxes" the proteins to regroup into a flexible mesh, as if wrapping themselves around the air bubbles. As you continue whipping, the bubbles become smaller and the foam increases in volume and stabilizes.

Beating egg whites can rise up to eight times their original volume. But a drop of yolk or a little oil in a bowl can reduce the volume of the mass by two-thirds. This is because the fat binds to the egg whites before they can fuse with each other and form those meshes needed to trap the bubbles.

Equipment

Before you take your eggs out of the fridge, make sure you have the right equipment. Egg whites should be beaten in a glass, metal, or ceramic bowl because plastic bowls leave a thin, oily residue that can prevent egg whites from whipping. For the same reason, make sure your whisk or mixer is completely clean and dry.

Eggs

What is the secret to making protein cream at home? Fresh eggs will help to achieve the fullest volume, as they are slightly acidic, which means it helps to stabilize the proteins. The longer the eggs lie, the more their environment becomesalkaline. This makes proteins less stable. Room temperature eggs are easier to beat, although cold eggs are easier to separate from the yolks. Therefore, separate the whites while they are still cold, and then let them warm to room temperature before whipping. If there is any amount of yolk in the egg whites, they will not whip.

Whipping process

Begin to beat the egg whites on low speed until frothy. Then gradually increase the speed to high until the proteins reach the desired stage.

To get started on how to make protein cream at home, let's first understand the stages of whipping.

1. Foaming - egg whites are still liquid, the bubbles look slightly matte.
2. Soft peaks - egg whites are now white, will hold their shape in the bowl and won't spill out if the bowl tumbles. When the mixer or whisk is lifted from the egg whites, they form soft peaks that fall slightly to the side.
3. Tight peaks - when the mixer or whisk is lifted from the egg whites, the peaks will stand straight and not lean. When you get firm peaks, the egg white has reached its maximum volume and no more beating.
4. Crushed proteins - if you continue to beat them in a state of dense peaks, the protein matrix will begin to break down and the volume of the cream too. Egg whites will become grainy, watery and flat. Once they are slaughtered, there is no saving them.

Ingredients for the recipeprotein cream

Other ingredients are often added to whipped egg whites. S alt or cream of tartar is added to the egg white, which helps stabilize the protein matrix and increase volume. This is especially useful with fresh eggs, which can be slightly alkaline.

Sugar is often added to egg whites when making meringues and other desserts, but it's important to add it correctly to keep the foam intact. Sugar needs to be added gradually to prevent the mass from breaking down, so start with a small amount after the egg whites become frothy, continue to add it gradually as you beat. This ingredient will help the cream get a glossy look.

How to use egg whites?

Beating egg whites should be used immediately as they may lose volume or absorb moisture. Never add them to other ingredients. On the contrary, you should add sugar or other foods to proteins. Gradually adding ingredients will help maintain the volume of the cream.

How long to beat?

Soufflé and sponge cake recipes often say to beat the egg whites to soft peaks. At this stage, the proteins remain flexible, so they are easy to combine with other ingredients. But more importantly, the air bubbles are still elastic enough to expand in the oven.

For chilled or frozen desserts such as mousses and creams, where there will be no further impact on the proteins, you can whip them to stiff peaks. At this stagefoam contains the tiniest of bubbles, but their strength is in numbers.

How to make protein cream at home and not spoil it? If you whip the egg whites to soft peaks and digress to prepare the other ingredients, you may find that your work was wasted and the cream was ruined when you return to them. This is because the protein foam is quickly exposed to air, begins to coagulate and loses its elasticity. So if you are whipping egg whites to soft peaks without sugar, make sure all other ingredients are ready to add after cooking.

What is sugar for?

As you already know, this puffy cream is made from egg whites. Usually it is used only for filling waffle or puff pastry, eclairs, profiteroles or decorating cakes with it. The fact is that it is not quite suitable for interlayer and impregnation. The cream is so airy and light that it will simply settle under heavy cake layers.

The second important ingredient is sugar. It is necessary to stabilize the protein foam and increase the shelf life. Perhaps that is why protein creams are stored longer than oil ones. But still, it is recommended to use it immediately, thereby saving its volume.

What protein cream recipes are there?

There are several types of this cream:

• raw (made from raw proteins without heat exposure);
• custard (heats up during cooking);
• protein with gelatin (gelatin helps proteins become denser and keepshape;
• protein-oil (whipped butter is added to the proteins, which makes it heavier, but richer in taste); this is how muslin and meringues are made.

One of the most popular and favorite options for bakers is raw cream (it also serves as the basis for meringue).

Cooking

How to make protein cream step by step? Let's start with preparing the cream.

1. Refrigerate the eggs to make it easier to separate the whites.
2. Rinse and dry the mixing bowl, whisk, or mixer blades very well. If even a bit of fat or a drop of water gets in, you will not achieve the desired amount of cream.

You can beat the whites with a mixer or a whisk. There are pros and cons to both methods. When using a whisk, the sugar dissolves well with slower beating. It is faster and more convenient to do this with a mixer, but if the sugar is not completely dissolved, the protein mass will be less elastic. Sugar crystals in this case are felt in the mouth and give a casual look to the confection.

However, you can simply grind the sugar into powder, then the problem will be solved.

Simple Protein Cream

To make raw protein cream at home (for profiteroles, for example), you will need:

• egg whites;
• powdered sugar;
• citric acid or s alt (optional).

Usually a couple of tablespoons (tablespoons) of sugar or the same amount of powder are added to one protein.

How much cream will you make?

• two proteins to four tablespoons of sugar -145 grams of cream;
• three proteins for six spoons - 215 grams;
• four proteins for eight spoons - 285 grams.

Why use citric acid and s alt? The fact is that s alt helps the proteins whip faster, and the acid will add a spicy tint to the taste and make it not so cloying.

Don't forget to make sure that not a single gram of yolk gets into the cream bowl, because it will not allow the egg whites to whip. Sometimes protein cream is prepared in a water bath. To do this, a bowl of proteins is placed on a pot of boiling water and the cream is whipped. After the formation of voluminous foam, remove the bowl and continue working, otherwise the proteins will settle.

Custard

We will need the same ingredients plus water for the syrup. To get 230 grams of finished cream, you need:

• three squirrels;
• six tablespoons (tablespoons) of sugar;
• a quarter glass of water;
• three drops of citric acid (dilute in water).

Sugar mix with water and heat over low heat. While it is cooking, stir this syrup. How to determine that the syrup is ready? This test method is called the "ball test". Drop the syrup into cold water. After cooling, this drop should easily roll into a ball. Try not to get burned.

If you overcook the syrup, the sugar can crystallize, and if you don't cook it too thin. When the syrup is almost ready (but not quite), start whipping the egg whites. By now they should be separated from the yolks and chilled.

So, the whites are already beaten to dense peaks. Now slowly pour the syrup into them, at the same timewhipping. Continue whisking until the cream begins to cool.

What is good about this cream? The fact is that the syrup is very hot, and its temperature is enough to destroy harmful substances and microbes. How to color the protein cream? Just add the required amount of liquid food coloring while whipping. Color can be varied. It is also allowed to cook protein custard in the thermomix.

Protein Butter Cream

It is considered the best in terms of use for decorating confectionery. The brewed proteins keep the cream fresh even without refrigeration.

You will need:

• three squirrels;
• 150 grams of powdered sugar;
• 150 grams of butter;
• citric acid and vanillin.

Calculate the proportions as follows: one protein - about 80 grams of butter and about 50 grams of powder.

Take the butter out of the fridge beforehand and put it on a plate. Let it become room temperature. Proteins need to be brewed, as in the previous recipe, and then slowly start adding oil. Beat until all the oil goes into the protein mass. Now you can use the cream to decorate the cake. How to store protein cream in the refrigerator? Cover the bowl with cling film to prevent the cream from crusting, store for a maximum of 5 days.