Protein cream with gelatin: step by step recipe with photo

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

Many amateur confectioners are reluctant to use protein cream to decorate the cake, and with gelatin you can not be afraid that the finished product will lose its intended shape and settle in front of the guests. This article will describe in detail how to prepare this miracle cream, and photos will help you understand whether the cooking process is going on correctly, what pitfalls the protein cream is fraught with.

For what products is this type of cream used?

Often in the confectionery business, it is protein cream with gelatin that is used to decorate all kinds of cakes, cupcakes, cakes, tubes and other sweet desserts based on dough.

At the same time, the specially prepared look of this cream, combined with chocolate icing, is the famous "Bird's Milk" - a cake on which more than one generation has grown. The basis of the base cream is proteins whipped with sugar, which are mixed with a gelling mass to give them stability for a long time. You can also add tothis type of cream contains various food colors, which will make it possible to create multi-colored compositions on cakes.

Cream base

In order to prepare a protein cream on gelatin, first you need to determine the required volume of the finished product in order to know how many eggs to use and in what ratio with sugar.

For example:

• To prepare 140 grams of ready-made cream, you need two proteins, 18 grams of gelatin and four tablespoons of sugar.
• To get 210 grams of protein cream, you need to take three proteins, 26 grams of gelatin and six tablespoons of sugar. By the way, it can be replaced with powdered sugar, then the crystals dissolve faster, and the preparation time of the cream is halved.
• If you need 280 grams of protein cream with gelatin, then four egg whites, 35 grams of gelling agent and eight tablespoons of granulated sugar are already used.

From this scheme, you can derive a pattern and the main proportion by which the amount of cream needed on a larger scale will be calculated: two tablespoons of sugar should be taken for one protein. You should also use a flavoring agent (lemon juice or vanilla) so that an overly sweet protein mass does not seem too cloying. Usually use vanilla on the tip of a knife or a teaspoon of freshly squeezed lemon juice on a two-protein cream.

Features of working with proteins

The process of making protein cream with gelatin (for cake) begins withpreparation of inventory and the main ingredient: the dishes should be as dry and fat-free as possible, while it is advisable to cool them in the freezer for several minutes, then the proteins will whip much faster. You should also be careful about separating eggs into whites and yolks, otherwise the cream may also not whip into a rich foam.

We use the yolks for cooking other dishes (do not throw them away), and it is also advisable to cool the proteins directly in the whipping bowl. By the way, it is very important that the bowl for whipping the cream is not metal: it will have an unappetizing grayish tint or it will not whip at all. It is because of these few nuances that many housewives avoid making such a cream, preferring the usual cream of cream or sour cream, or even the usual custard. Gelatin protein cream is actually very easy to prepare for those who know these features.

Step cooking

So, we begin to prepare a protein cream with gelatin, or rather with its soaking in cold water. Usually, in order for the gelatin to swell, 150 grams of water per tablespoon of gelling agent is enough. It is important to soak in cold water, and when it is completely swollen and absorbs water, heat it in a steam bath, in no case bringing it to a boil, otherwise the product will lose its properties.

Place the whites in a chilled bowl and start beating immediately at low speed, gradually adding them. Also in the process of whippingyou should add sugar (or powder) mixed with flavoring in small portions. It is extremely important not to pour in all the granulated sugar at once, because delicate proteins can settle and no longer rise.

The protein mass should increase several times, become snow-white and lush, and also quite thick. If you turn over the dish with whipped cream, then it will not lose its location in the bowl: the cream peaks made by the whisk will remain the same shape. This is an indicator that the proteins have reached the desired condition, you can mix gelatin.

Continuing to stir the cream, pour the melted gelatin mixture in a thin stream and actively mix the finished cream again. It must be used immediately, as it quickly hardens, taking the final form conceived by the author-confectioner.

Protein Custard

This version of the preparation of protein cream with gelatin is sometimes called Italian meringue due to the fact that the proteins are whipped not with sugar, but with syrup from it, which gives the cream greater stability in storage. To prepare the cream, you need to prepare:

• 150 grams of water;
• three hundred grams of granulated sugar;
• three squirrels;
• 25 grams of gelatin plus 100 grams of water;
• 1/2 teaspoon lemon juice.

How to brew protein cream correctly?

First, soak the gelatin in water and let it swell. To do this, it is better to take an instant product, then the process will take no more than ten minutes. Combine water and sugar in a small saucepan and place over mediumthe fire. When the mass boils, add lemon juice to it. Stir and continue to cook the syrup for another 5-8 minutes over low heat.

In a separate bowl, beat the chilled proteins with a mixer into a strong foam, which will be quite strong and do not change its shape for a long time. Continuing to beat it, pour hot (!) Syrup in the same small stream. Also, professional confectioners recommend adding 1 tsp at this point. lean refined oil, then the cream will not stick to dishes and other equipment (this will not affect the taste). If desired, you can add a little vanilla to give more flavor to the finished cream. Without stopping the whipping process, pour in the gelatin melted in the steam bath, and after twenty seconds you can stop the mixer and use the protein cream for its intended purpose.