Ingredients:

• 2 eggs (we only need proteins);
• 6 tbsp. spoons (no top) icing sugar;
• 25 ml of water (chilled boiled);
• a pinch of table salt;
• 1 half teaspoon of lemon juice.

What protein cream for cake decorating holds its shape well, does not settle and is considered properly cooked? The one in which the components are prepared correctly, of course.

In order for the protein cream for the cake to turn out to be airy, you need to get the eggs out of the refrigerator in advance, and separate the yolks very carefully so that they do not end up in the finished product.

Why is powdered sugar in the list of ingredients and not sand? With prolonged whipping protein cream for decorating a cake, sugar dissolves well, but it will not give the whiteness and density that the powder provides well.

The salt will not break the taste of the protein custard for the cake, but it will thicken the lather, so don't be confused by this unusual addition.

So how do you make a protein cake cream?

Step-by-step protein custard recipe

1. Making thick protein cream syrup for cake at home requires precision. The syrup should not be left too thin, as the wet protein cream for decorating the cake will simply spread over the surface of the biscuit. But even having caramelized sugar to a lollipop state, the protein cream for the cake will not work. Try to accurately capture the moment when the liquid is compacted to the desired consistency;
2. We prepare the syrup as follows: pour the measured amount of water into an aluminum saucepan, pour the sugar and put the container on the very little fire stirring occasionally. As soon as the syrup begins to drain from the spoon in a long, thick stream, it is considered ready;
3. We separate the yolks in the eggs, and we take only the proteins into work. Beat them with a mixer in high speed mode for at least 7 minutes, add salt in the process and lemon juice;
4. Now, without stopping intensive beating, carefully add the proteins to the hot syrup. According to this recipe, the protein cream for decorating the cake should take on more distinct outlines, rise in peaks and not fall off - then you can start forming the cake.

Protein oil cream recipe

Slightly different in the method of preparation of the protein-butter cream for the cake. The advantages of such a mass are in its plasticity and the ability to solidify well in the refrigerator.

In addition, you can add to the butter-protein cake decorating cream food colorings and this does not affect the quality of the cream.

To prepare such a dessert, we need:

• 2 squirrels;
• 125 g sugar;
• 150 g butter 82%;
• 1 sachet of vanilla powder.

1. Without whipping the proteins, mix them with sugar, then put on water bath and bring the mixture to about 65-750.
2. After that, the mass must be quickly placed in a basin with cold water and whisk the mixture vigorously while cooling down, in the high-speed mode of the mixer.
3. In the course of mixing, add, in a small piece, softened butter, vanilla, and at the very end, if required, dry or liquid food coloring.

Protein custard recipe

If decorating a cake with protein cream implies the formation of a complex design of the top of the product, or a high-density layer is simply required, gelatin soaked and dissolved in a water bath is introduced into the liquid base.

A protein custard recipe for decorating a cake while adding butter or without it - it makes no difference. The main thing is to thoroughly beat the mass after adding the thickener.

The butter in the recipe for custard protein cake is successfully replaced with 33% fat unsweetened cream. Accordingly, if the cream contains sugar, the amount of added granulated sugar or powdered sugar is reduced. Prepare a protein cake cream according to this recipe using two separate bases - protein and cream, which are then combined.

For the first base, the whites are whipped well with powdered sugar, for the second, the cream is subjected to the same procedure. Then both liquid components are mixed in a dry, clean dish using an ordinary baking spatula. In the recipe for this protein cake cream (pictured), for 4 egg whites, 1 cup of powdered sugar and 1 cup of heavy cream are taken.

It is better to use helium or dry dyes for the creamy mass - liquid ones will prevent the mixture from hardening.

How to make a protein cream for decorating a cake will not only depend on appearance the finished product, but also the harmony of taste with a biscuit base. Vary the amount of sweet ingredients so that the cake is not sugary.

Bon Appetit!

Ingredients for Protein Cream:

3 eggs of the 1st category (medium eggs), an incomplete glass of sugar (a faceted glass filled not to the brim, but to the upper edge), 100 ml. water, salt, citric acid crystals (to taste).

Tools and utensils necessary for the preparation of protein cream:

a saucepan for boiling sugar syrup, a wide metal pan for whipping cream, a mixer, a deep plate with cold water, a large container with cold water (where you can put a pan for whipping protein cream), various spoons, a glass and other improvised means.

Protein Cream Preparation:

Before you start cooking protein cream, you need to perfectly learn how to cook an ordinary meringue. Although the recipe is simple, and I will try to fully describe it, it requires a certain skill. If it doesn't work the first time, don't be discouraged. The road will be mastered by the walking one. I will say about myself, I did it right the first time, which means that the chance of winning is great. Let's move on to the recipe!

Mix sugar with water in a separate saucepan and put on medium fire... Wash eggs thoroughly. This significantly reduces the likelihood of various diseases.

Detach egg whites and put in the refrigerator to cool. Chilled whites are whipped much easier and better. Bring the sugar syrup to a boil and cook over low heat.

I will dwell in more detail on the preparation of sugar syrup. It must be boiled down before rolling the ball. Those. take a little syrup with a teaspoon, cool it in a plate with cold water, then a ball should easily roll out of this syrup. Only the syrup needs to be cooled well so as not to burn yourself. Try this process several times as you cook the syrup to get a feel for the process. As soon as you see that you can boil the syrup a little more and you will get a ball. Then start whipping egg whites.

Remove the egg whites from the refrigerator, add a little salt (so that the whites are beaten better). If there is a desire to add crystal citric acid... I don't like protein cream with citric acid, so I don't add it. Beat the egg whites with a mixer until a thick foam is obtained. Those. if you turn off the mixer and remove the paddles, the resulting peaks should retain their shape. If the peaks are very high, they are allowed to lower their "heads". It's best to have someone help whisk the whites while you tinker with the sugar syrup. It is highly undesirable to stop whipping whites.

It's time to test the syrup for a roll test. If it works, the syrup is ready. I flattened the ball. It should not spread.

So, the whites are beaten. The syrup is boiled. We continue to beat the egg whites, and pour in a thin stream sugar syrup into the future cream. This is the process of brewing a protein cream. We do not stop whipping for a second. When all the sugar syrup has been introduced, you need to continue to beat the whites until the cream has completely cooled. To cool the protein cream faster, you can put the saucepan of the cream in a large container of cold water.

Protein cream application:

Prepared using this technology, it is perfectly stored and retains its shape. It can be used as a filling of various confectionery, for the external decoration of cakes. Making jewelry out of this cream is difficult, but possible. Small details just won't work.

Protein Cream Safety:

Thanks to heat treatment sugar syrup, the protein cream becomes safe to eat. During the boiling and brewing of the cream, the temperature of the sugar syrup reaches 115 degrees Celsius. According to technology, the storage time of such a cream in the refrigerator is 36 hours.

How to make a protein cream? How to make a protein cream? whipped the protein with sugar, it does not work. Maybe you know the secret?

1. With powder it is necessary.
2. I know the recipe ... The words are not mine, but the author's, Tortyzhki.
   6 cold egg whites (if eggs from domestic chickens, then generally SUPER !! (with shells weighed 61-63g each)
   400 grams of sugar.
   0.5h l. citric acid (not diluted, namely crystals)
   1 teaspoon agar agar is highly desirable, but not required.
   Any flavor (also optional)

   Preparation.
   Thoroughly wash the saucepan for the syrup, fill it with water and boil it. We merge. The pan is ready to go. Please do not neglect, be sure to boil the water after washing !! !
   Dilute agar-agar in 4-5 teaspoons of water. Let it swell for 10-20 minutes.
   Wash the metal bowl and wipe it dry.

   Cream preparation.

   Pour 400 g of sugar into a saucepan, add 100 g of water and put on strong fire.
   We control the readiness of the syrup visually. If you are very afraid, you can periodically dip a clean dry object in boiling syrup and drip it into a bowl of cold water if a hard syrup ball has grabbed at the bottom. When the syrup is already boiling not with "running transparent bubbles, but with heavy white" gurgles "
   Drop at this moment a drop into a cup of water - is a dense ball at the bottom clearly felt? Fine! Now is the time to add citric acid and ENERGICLY SUSPEND it in the syrup.
   If there is no agar, then the syrup is ready - turn off the heat. If so, stir it vigorously for 5-10 seconds. The syrup will rise with a cap, but then calm down.
   The syrup is ready. We immediately get down to proteins.
   Pour them into a bowl and begin to beat with a mixer until a snow-white stable foam. "Until the sharp peaks" - so the girls on this forum characterize the type of foam.
   Now ask someone to help you. Or even manage to do it yourself TOOOOOOOOONY with a 2-4mm trickle pour in the prepared syrup and stir it vigorously in the proteins. Try. so that the syrup does not fall directly on the whisk, small splashes scatter along the sides of the bowl and freeze in pieces. If it did happen, then after the end of cooking, carefully collect everything from the sides of the bowl.
   So, we introduce the syrup into the whites to the last, then move the bowl into a bowl of water (carefully, do not sip the bowl!) And continue whisking until the CREAM IS COMPLETELY COOL. You can do without a bowl of water, but then the cooling process will be delayed.
   I repeat once again that the cream should cool completely while whipping.
   They can work for 2 hours, then it starts to bubble and lays down badly. If it has been used within 2 hours. then on the cake it does not blur for 2 days for sure.

   or
   .7 proteins and 1.5 cups of sugar + vanillin .. I put everything in one dish in a water bath and beat for about 25-30 minutes .. but most importantly. ... in the process of whipping, the whites will seem ready, but you have to continue whipping and you will see that the mass will be compacted .. this cream is enough to arrange an average cake inside and out .. ready-made cream does not spread and adheres perfectly to the sides of the cake .. use the cream immediately with -bany- when the crust cools on the outside and soft inside.

3. Whipping requires cold protein and powdered sugar!
4. 100g of sugar to boil a strong sirip.
   Beat 100g of sugar and 100g of protein. Continuing to beat, add boiling sugar syrup. And keep whisking. until the cream cools. It will get denser.
5. Whisk the protein not with sugar. And first, the protein to soft peaks, and then add the icing sugar. Then there will be a strong protein cream.
6. In general, MashaE is right, you must first grind and beat the sugar in a coffee grinder and you will succeed 🙂
7. Products: The ratio of sugar to protein is largely individual and depends both on the tools used to beat the protein cream and on the size and freshness of the eggs. For each protein, take no more than 2 tbsp. l. granulated sugar or powdered sugar. For a less sweet option, you can take less sugar, but not less than 2 tsp. for 1 protein. If you take more than 2 tbsp. l. sugar for 1 protein, the cream will not hold: the foam will settle under the weight of sugar. At the same time, sugar in an amount not less than 2 tsp. for 1 protein makes the foam in the protein cream thicker and stronger, perfectly "grabbing" when baking meringues and without making the creams for the filling heavier. For myself, I experimentally established the optimum: 3 tsp. 1 white of a medium-sized egg. The older the eggs are, the higher the minimum sugar value required for a good result. Hence the basic rule for preparing protein cream: eggs for the cream should be taken as fresh as possible. Method of preparation: And here are the rest of the rules for preparing a good protein cream: When whipping, the proteins increase their initial volume by 6-9 times, so be careful when choosing dishes. Take a bigger bowl. The dishes and whisk for whipping the whites must be defatted as thoroughly as possible. And they must also be absolutely dry. It is better to whisk the whites in a steel or glass dish. Plastic is much worse for this: no matter how mine is, traces of fat remain on it. Proteins and dishes should be at room temperature. It is necessary to separate the whites from the yolks very carefully so that not a single gram of the yolk gets into the protein. Only practice will help here. Begin to beat the whites without sugar until the mixture reaches soft peaks. Only then can you start adding sugar to the proteins. Sugar should be added to the protein cream gradually so that it can dissolve. You need to pour sugar into the proteins with a teaspoon (it is more convenient to measure the required amount), in a thin stream, without stopping to beat. The protein cream is ready when all the sugar has dissolved and the proteins, when the whisk is pulled out, take the form of light, shiny and strong peaks. It is very important to feel this moment and stop in time: if you continue to beat, the mass will become watery and lumpy. If this happens, it will no longer be possible to fix the protein cream.
8. Observe the proportions and the dishes must be clean, not greasy.

Protein Cream for Cake - Not as difficult to prepare as it sounds. If you follow a few rules, then everything will work out for you, and you can quickly and beautifully design any cake.

Why do I love protein cream? First, it keeps its shape perfectly! Secondly, flowers and details made from it have a very pleasant gloss. Third, a cake decorated with protein cream can easily stand on the table for several hours without flowing. The cake decor gets a little thick on the outside and delicate and tasty on the inside.

So, to make a protein cream for a cake at home, we need eggs, sugar, a little water and citric acid.

Rule one - eggs and a bowl for beating must be well cooled.

Let's separate the whites from the yolks.

We will beat the whites until foamy, they should not fall out of the bowl if you turn it over.

Divide the sugar into two equal parts. One goes into syrup, the other goes into proteins. So, we will beat and add sugar to the proteins in a teaspoon. When all the sugar has been added, beat for a few more minutes until stiff peaks, while simmering the syrup.

Place the second half of the sugar in a saucepan, add citric acid and water. Stir and cook over medium heat until sugar dissolves and bubbles come out. We begin to make a test on a soft ball: drip a drop of syrup into a bowl of cold water, and if a ball forms, then the syrup is ready. The main thing is not to overcook the syrup. Otherwise, the cream will taste bitter, and you have to start all over again. If you have a pastry thermometer, then we boil the syrup to a temperature of 120 degrees and remove it.

Pour hot syrup in a thin stream to the whites, without stopping whipping. Pour the syrup along the wall, do not pour it on the whisk, the syrup may sprinkle. Beat after pouring all the syrup until the cream has cooled. It turns out this is such a stable and shiny protein cake cream.

If necessary, you can color the finished cream, but if you need one color, then it is better to color the cream at the whipping stage, after pouring in the syrup. Use only gel dyes.

I decorate most of my cakes with this protein cream. These are the cakes I had for Valentine's Day.

Using different attachments, you can make borders, flowers and any decor for your cakes. Nothing is impossible, the main thing is to start, and it is never too late to do it!

The article suggests you simple recipes making a delicious protein cream at home.

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

It is very easy to prepare a delicious, pleasant-looking and structured cream. This does not require any special ingredients and technologies. All you need to have is sugar and egg white, and the cream is brewed and cooked in a regular steam bath.

Make a steam bath:

• Pour water into a saucepan (half level)
• Wait for the water to boil
• Place the glass bowl on the pan so that the bottom does not touch the water in any way.
• Brew the cream without stopping whipping it with a whisk until the thickness you require.

You will need:

• Egg white- 2 pcs. (i.e. from two eggs, pre-chilled white).
• Sugar
• Lemon acid

How to prepare a protein-based brewing cream:

• Pour cold proteins into a glass or bowl of a blender
• Add a pinch of citric acid and begin actively whisking the whites, gradually increasing the speed of your blender or mixer.
• Beat the whites for a long time, from 5 to 7 minutes.
• Then add sugar in small portions in portions and beat the cream until the sugar is completely dissolved.
• Transfer the mass to a steam bath, where you continue to actively whisk the cream for 10-15 minutes (it all depends on the thickness of the cream you need).
• Remove the mass from the bath and continue beating for up to 5 minutes.
• Place the whipped cream in a culinary bag or a syringe and start decorating your cake (cakes, muffins, etc.) with it.

An example of decorating a cake with protein cream

Delicious protein custard: a recipe for decorating cakes, pastries

You can brew a protein cream without citric acid at all. To do this, add half a tsp. lemon juice. This will give you a pleasant sourness in the cream. Another way is to add a pinch of salt. Together with it, the protein is whipped until foamy and only then sugar is gradually added.

Beating sugar with protein is a long painstaking task, because insufficient beating can completely ruin the cream at the initial stage. For a thick and firm mass, try whipping the cream with powdered sugar. For two proteins, you need 100-150 g of powder.

IMPORTANT: If you want to tint your cream, you should use food colors that are easy to buy online or in a store.

Examples of cake decor with protein cream:

Cake decoration with protein cream, waves

Protein cream flowers

Protein cream roses

Delicious protein-butter cream with butter: recipe

Protein-butter cream is prepared with the addition of ordinary butter. It is important to choose a quality oil with a high percentage of fat so that the cream is as tasty as possible. The amount of cream is prepared based on the size of the cake. For a small kilogram cake, you need 2 proteins, for 2 kg - 3 proteins, and so on.

It will be useful for you:

• Egg white - 2-3 pcs., Depending on how large the eggs are.
• Powdered sugar - 130-150 g (can be replaced with regular sugar or sugar syrup).
• Butter(vNSmore 73% fat) - 150-170 g (depends on the thickness and preferred fat content of the cream).
• Lemon juice (1 tablespoon) or citric acid (pinch).

Preparation:

• Proteins should be pre-cooled, cold they whip into a foam much better.
• Add lemon juice to the whites and beat vigorously for 5-10 minutes, until frothy.
• Add the icing sugar gradually until the cream is thick (as required).
• The oil must first be left at room temperature to soften.
• Add soft butter to thick protein mass in small portions, kneading a homogeneous cream.

Butter-protein cream: an example of cake decorating

Delicious thick protein cream with gelatin: recipe

A protein cream prepared with the addition of gelatin is tasty addition to any dessert: cakes, pastries, muffins, fruit jelly... Gelatin will give the cream elasticity and density, the cream can easily keep the given shape. Even "Bird's milk" sweets can be made from such a cream.

It will be useful for you:

• Egg whites - 4-5 pcs. (depending on how large the eggs are).
• Sugar - 350 g (can be replaced with the same amount of powdered sugar, or slightly less).
• Lemon juice - 1 tbsp (or 1-2 pinches of citric acid).
• Vanillin(if you want to give the cream a sweet scent)
• Gelatin - 5-2 tbsp (pre-fill with water and let it swell).

Preparation:

• Cool the egg whites beforehand and beat at moderate temperature with lemon juice until frothy.
• After foam appears, add sugar in small portions, stirring each portion thoroughly until completely dissolved.
• At this stage, you can add vanillin or vanilla sugar whisking it thoroughly.
• Pre-soaked and already swollen gelatin should be melted in a steam bath until it becomes liquid and homogeneous.
• Liquid gelatin should be poured into the protein mass in a thin stream, without ceasing to beat the protein.
• After adding gelatin, the cream is whipped for another 5-7 minutes.

Whipping the protein cream with a gelatin mixer

Delicious thick lemon protein cream: how to cook?

Protein cream can be infused with a delicious lemon flavor, making it rich and special. This cream is perfect for fruit, cream and chocolate cakes.

It will be useful for you:

• Egg white - 3 pcs. (large eggs, chilled whites).
• Lemon - 1 PC. (juice and zest of medium lemon)
• Sugar - 150-200 g (can be replaced with an equal amount of powdered sugar).
• Butter (at least 73%) - 100 g (room temperature, soft).

Cooking:

• Pour the cold egg whites into a blender bowl and beat at high speed until a thick foam forms.
• Add sugar gradually, without stopping whipping until completely dissolved and until the cream becomes firm and thick.
• Grate the lemon zest on the finest grater, you should get about 1.5-2 tbsp.
• Add to the mass soft butter(dividing the entire mass into about three parts and each time waiting for it to dissolve).
• Add the zest and beat the mixture for another 5 minutes, you can store it in the refrigerator, and then fill the cooking syringe and make patterns.

Delicious protein cream with lemon flavor

The delicious thick protein cream is simple: how to cook?

It will be useful for you:

• Egg white- 2-3 pcs. (depending on how large the eggs are and how much cream you need).
• Sugar - by the amount of cream (just add sugar in 1 tablespoon and dissolve it thoroughly with a mixer, when the mass becomes that thick as you need, stop adding sugar).
• Vanillin - 1 pack (small)
• Salt - pinch "Extra"

Cooking:

• Beat the cold egg whites thoroughly on a high speed mixer along with a pinch of salt, which is the secret of the fluffy foam.
• When foam appears, add vanillin and gradually add sugar.
• Bring the cream to your preferred thickness and stop whisking. You can "pour" desserts with liquid cream, and make patterns thick.

Simple protein cream

Delicious thick sugar-protein cream with powdered sugar

Powdered sugar, unlike sugar, dissolves quickly, which allows the cream to quickly gain density and firmness. The powder should not be added all at once, but in small portions, whipping the cream thoroughly. Before adding sugar, be sure to add a pinch of salt or citric acid to the egg white.

IMPORTANT: The secret of a good fluffy cream is not only the right ingredients, but also the nature of the whipping. If you beat by hand with a mixer or blender, you should not use a circular motion, but a figure eight motion with a mixer. This will make the foam larger and larger.

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

The protein cream mixed with sour cream is delicious. It can be added to "fresh" fruit cakes and creamy desserts. But you cannot store it for a long time, as it can stratify.

It will be useful for you:

• Egg whites - 3-4 pcs. (depending on how much cream you need and what egg size).
• High fat sour cream (33% or homemade)- 200-250 g.
• Sugar - 200-300 g (try the cream to avoid making it too sweet or overly sweet).
• Salt - 1 pinch
• Vanillin - 1 pack (small)

Cooking:

• Whisk the cold whites thoroughly with salt at high speed.
• Add sugar (and vanillin if you like) when the proteins are frothy. Do not dissolve all the sugar, leave 100 g.
• Beat the sour cream with sugar, beat until the sugar is completely dissolved.
• Sour cream should be poured into protein, stirring thoroughly until a homogeneous consistency.

How to prepare sour cream protein cream?

Delicious thick cottage cheese-protein cream: how to cook?

The cream, made from protein and curd mass, turns out to be especially thick and with a pleasant creamy taste... Use ready-made curd mass(but without syrup and jam), or grind the cottage cheese yourself, adding sour cream to it, to get a "homemade" curd paste.

It will be useful for you:

• Egg whites - 2 pcs. (large eggs, cold squirrels).
• Curd - 200 g (or grated cottage cheese)
• Sugar - 150-200 g (to your liking, try it)
• Salt - one small pinch

Cooking:

• Beat the whites in the usual way at high speed with a pinch of salt.
• Add sugar (in small portions) to the fluffy protein foam and beat until firm.
• In a thick protein mass, portions of 1 tbsp. add curd mass.
• Whisk the whole mixture thoroughly and decorate your dessert when finished.

Protein-curd cream homemade: simple recipe

Delicious thick protein cream protein-butter cream

Cream is a common ingredient in desserts and creams. They always lend themselves easily to whipping, and when combined with a protein cream, they gain elasticity and stability (if you make compositions and patterns on cakes).

It will be useful for you:

• Fat cream (30% or more)- 200 ml.
• Sugar -
• Salt - 1 pinch (you can not add it, it is necessary for whipping the proteins).

Cooking:

• Whip the cream in advance into a thick, stable mass, for this you will need to whip the cream for a long time at a high speed of a mixer or blender.
• Whisk the whites and sugar or powder separately until they are thick enough to fall out of the bowl in which you whipped them.
• Stir gently and in small portions butter cream to protein, stirring thoroughly.

Thick cream with cream and proteins

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

In the old days, there was a certain standard by which it was customary to prepare even a protein cream. It was distinguished by its stability, always familiar taste and the ability to take any shape. You can still make such a cream at home.

It will be useful for you:

• Squirrels- 3 pcs (required from large eggs)
• Sugar syrup(carefully diluted 150 g of sugar in 50 g of water).
• Lemon juice- 0.5 tsp
• Vanilla sugar- 1 small bag

Cooking:

Delicious protein cream wet, liquid: recipe

Liquid protein cream can be impregnated biscuit cakes or pour non-sweet desserts. It is easy to prepare it at home.

You will need:

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

Cooking:

• Whisk whites with acid
• Add sugar gradually, without ceasing to beat the mass.
• Add sugar until the mixture has the desired consistency.

Liquid protein cream, wet protein cream

Delicious thick protein cream with syrup: how to prepare?

It will be useful for you:

• Squirrels
• Sugar syrup(Prepare thick sugar syrup in advance to taste).
• Lemon juice- 0.5-1 tsp
• Vanilla sugar

Cooking:

• Prepare the syrup by dissolving the sugar completely in the ode
• Whisk the egg whites until foamy with lemon juice.
• When the proteins turn into foam, pour the syrup into them in a thin stream, beating without stopping, until the cream becomes elastic and thick.

Delicious thick protein cream with fruits, cherries

You can also prepare a protein cream with a fruity one. For this, not fresh fruits or berries are used, but pre-cooked jam or syrup.

It will be useful for you:

• Egg whites - 5-6 pcs. (depending on the size of the eggs).
• Jam or jam(Strain or grind in advance with a blender so that the syrup is homogeneous, you can add sugar to taste).
• Gelatin - 1 sachet

Cooking:

• Soak the gelatin in advance, let it swell
• Dissolve the gelatin in a steam bath and mix it with the jam. Strain the mass, it should be free of lumps.
• Beat the whites in the usual way
• Pour the syrup into the whipped egg whites in a thin stream and beat until lather.

Fruit protein cream

Delicious thick protein cream with condensed milk: a recipe

In this case, condensed milk is used as a concentrated sweet syrup instead of sugar.

It will be useful for you:

• Squirrels- 2-3 pcs (necessarily from large eggs)
• Condensed milk - 1 can (250 g)
• Lemon juice- 0.5-1 tsp
• Vanilla sugar- 1 small bag (you can skip it, to taste).

Cooking:

• Whisk the egg whites until foamy with lemon juice.
• When the proteins turn into foam, pour condensed milk into them in a thin stream, without ceasing to beat, until the cream becomes elastic and thick.

Delicious thick protein cream with pectin: recipe

It will be useful for you:

• Egg whites - 4 things. (depending on how large the eggs are).
• Sugar - 250-350 g (can be replaced with the same amount of powdered sugar, or slightly less).
• Pectin - 20 g

Preparation:

• Whisk the cooled proteins with salt or citric acid (a pinch).
• Add sugar and pectin gradually
• After adding the pectin, the cream is whipped for another 5-7 minutes.

Protein cream with pectin

Delicious thick protein chocolate cream with cocoa: recipe

It will be useful for you:

• Egg whites - 2 pcs. (necessarily cold)
• Sugar - 200-300 g (here the amount of sugar is not limited, it is important to try and determine the right one).
• Cocoa - 2 tbsp (adjust the amount of cocoa yourself).

Cooking:

• Whisk the whites with the sugar or powder until it is thick enough to fall out of the bowl in which you whipped it.
• Stir in cocoa carefully and in small portions until desired taste and color.

Protein cream with cocoa

Delicious thick protein meringue cream: how to cook?

It will be useful for you:

• Egg white- 2 pcs.
• Sugar- 100-125 g (you should look at the consistency of the cream, if the foam is elastic, then 100 g is quite enough).
• Lemon acid- 1 g (this is literally a small pinch, by the eye).

Cooking:

• The egg mass is beaten into a foam with a pinch of acid
• Sugar is added gradually, in small portions
• The mass is whipped until the sugar is completely dissolved
• Continue whisking the cream, holding the container over the steam bath, until the mixture thickens.
• Received thick cream cover the cake or dessert
• Send the dessert to the oven for a few minutes, the degrees should be no more than 60. When the meringue turns yellow and blush, the dessert is taken out of the oven.

Video: "Protein Cream for Cake"