Protein cream I have been able to do since childhood. To be more precise, from the age of 6. We had a home hand mixer at that time. You dip long whisk millstones into a deep mug filled with egg whites, and twist a special handle for your pleasure. And then I really loved to twist. Apparently, that's why my mother trusted me to make this cream.

This was in the early 90s, when there were oil and waffle cakes... In those days, about curd cakes no one even heard. And the cake "Bird's milk" seemed to everyone a treat for great persons. Therefore, for every holiday, my mother cooked the cakes herself. And she trusted me to whip the whites.

I really liked this occupation. It seemed to me that it was very fun and interesting to see how a lush white mass is obtained from a transparent protein, which, moreover, was unusually tasty and melted pleasantly in the mouth.

And also, I will tell you a secret that when no one was at home, I got to the refrigerator, and made for myself from egg white air cream... This was my little secret. And when asked where the eggs had gone, I always answered that I had fried eggs. But, in fact, it was so. Only my fried eggs were without protein.

So I have great experience in making protein cream. Now I have been using an electric mixer for a long time. And the whole process takes much less time.

The complexity of preparing protein cream: simple.

Cooking time: 15 minutes.

Ingredients:

Sugar - 3 tablespoons

Vanillin - 0.1 g

Progress:

First you need to prepare the dishes for the proteins. The dishes must be deep and completely dry. A measuring cup or saucepan works well for this purpose.

My steam chicken eggs and wipe dry. Then we separate the whites from the yolks, since we only need the whites. The yolks can then be used for shortcrust pastry or to prepare another dish.

There are special devices for separating proteins from yolks. And I just break the eggshell in the middle and let the whites drain into the saucepan.

Then turn on the mixer and start whisking. At first, a not very thick liquid foam will appear.

Then the foam will begin to grow in size.

When the foam beats up to the point where it keeps its shape well. You can add to it icing sugar.

To do this, we need to grind sugar on a coffee grinder (I took 3 tablespoons of sugar).

When the powder is ready, add a little of it to the whipped egg whites. All the powdered sugar cannot be put into the proteins at once. You need to do this gradually and whisking constantly. Otherwise, the proteins may go down. We also add a few crystals of citric acid and vanillin.

Recipes for making cream and other confectionery decorations

50 minutes

250 kcal

4.62/5 (21)

For a very long time I wanted to try making a cream from chicken egg whites and, finally, decorate my nondescript cakes. And then a wonderful recipe turned up for me. This is not to say that everything turned out well the first time, because working with protein, as you know, is not easy. But experience still led me to the perfect consistency.

I hope this article will really help for confectionery lovers like me. After all, I tried to present everything as accessible and simple as possible, so that every hostess will succeed the first time perfect cream... Let's get started!

• Kitchen appliances and utensils: bowl, whisk or mixer, glass, dish, wooden spatula.

Before making a protein cream, you need to send all the necessary cooking utensils to a cold place. To do this, leave the bowl and whisk in the refrigerator for 20-30 minutes. Beat the mass immediately after you take out all the chilled appliances.

Necessary products

How to make protein cream for cake decorating at home

I divide the protein cream recipe for decorating cakes into three steps.

Cooking syrup

Better start with this part of the cream. While the syrup is boiling, we will make the protein mixture.

Cooking a protein mixture

Everything must be done very carefully so that the yolk does not get into the mixture in any case, otherwise nothing will beat. If you are an inexperienced cook, then take another bowl. Drive one protein in here and pour it into a bowl. So, if you make a mistake, it will be easier to fix it.

We mix - we conjure

Now we have two bowls of protein and syrup in front of us. It's time to connect them. This requires Pour the caramel liquid into the whites with a very thin stream, without turning off the mixer.
When all the syrup has gone into the mass, it will become a little thinner - this is normal. Now, for another 10 minutes, we continue to whisk our future cream at high speed.

As time passes, you will notice that your shiny glossy cream for decorating the cake already holds its shape well, so it is suitable for the formation of flowers, inscriptions and for the implementation of bold ideas that you can scoop from the Internet resources. Baskets and eclairs can also be filled with this yummy. Choose this cream option for the base of cupcakes topped with fresh fruit.

This product can be made not only in white. I hasten to tell you how to make a multi-colored protein cream for decorating a cake! A dye comes in handy for this: you can use natural dyes if you know how to use them, but with the store it will go faster. The latter are of two types: liquid and dry.

These dyes are added to the cream mixture in different ways. If you take liquid, we pour them into the protein before mixing it for the first time. How to prepare a protein cream with dry colors? They need to be added to the cream when mixing the syrup ingredients. In other words, you color the syrup first. And in the case of liquid or helium - a protein mixture.

As I already noted, kitchen utensils must be left in the refrigerator before making a protein cream. I do not recommend doing this in the freezer. If you take the bowl and whisks out of the freezer, their frozen top words will begin to melt and give extra moisture, which is very bad for proteins.

Our task is to beat the eggs dry, without a drop of water.

For the same reason, we add sugar little by little and only after beautiful white peaks have formed. After all, granulated sugar, when dissolved, will also give up its moisture, which will prevent the cream from acquiring a thick consistency. Another important point regarding the material of the cookware - the ideal option is: metal, copper and glass. Plastic and aluminum coatings can cause a bad cream.

If you don't know how to make egg and sugar cream when you don't have a mechanical mixer, don't be discouraged. The whisk will have to work longer, but the effect should not be worse. I recommend adding a little salt to the whites before the first stage of whipping. It will facilitate the process and speed it up.

How to decorate a cake with protein cream at home? This can only be achieved by adding to egg mixture sugar syrup... When all the liquid on the fire has been boiling for several minutes, you can check the syrup for readiness. Take a glass of water from the refrigerator. Dip a drop of the mixture into it. When you notice that circles with clear boundaries are formed at the bottom, this means that everything is ready.
The main thing is that these lumps are soft - to do this, crush them with your fingers. If the circles immediately become hard, you have digested your syrup, and it is better to start over.

This protein cream recipe is acceptable for children, since the syrup, heating raw egg whites up to 120 ° C, makes them completely safe.

Surprisingly, cakes decorated with a strong and thick protein cream can be made only with the addition of this syrup. Because warm syrup, getting into the raw protein with intensive mixing with a whisk of a mixer, begins to brew it, as it were, and the mass turns out to be well glued and dense.

It is also worth noting the shelf life of such a product. After its preparation, you will have no more than 2 days, and it is better to start decorating in the first hours after mixing. Staying in the refrigerator for a long time, the mass begins to settle, and the decoration will not work out of it.

Video recipe for protein cream for decorating a cake

After watching this video recipe, you will be taken to a real savior, who will show and tell you what a protein cream for decorating a cake is, give the ideal proportions of the recipe, tell the secrets, subtleties and nuances of its preparation and put it all together in one video.

I often see reviews from home cooks that it is especially difficult to understand how the consistency of proteins should look like without sugar and with it, what color the syrup should be when it is ready, and how not to miss this important point.

In addition, visual perception will help you create protein cream cake decorating faster at home. I can only wish you good luck and more delicious cakes.

Invitation to discuss the cream and possible improvements

Perhaps you have some secrets - I will be glad to read and try them. As a lover of sweets, I am always interested in learning something new from the world of confectionery art. It is very interesting to see how other people use protein cream to decorate a cake or cupcake. Let's create together!

Today's variety of cake creams is simply amazing! There are cheese, yoghurt, and even vegetarian options. But, some 20 years ago, only two types were widely known - custard oil and, in contrast, light protein. Now the protein cream has slightly yielded the laurels of popularity to fashionable novelties, but it still remains one of the most dietary and easy to prepare. Protein cream for cake decorating is ideal, it can keep the shape that you give it for a very long time. And its preparation will take half an hour at most.

Ingredients:

• Eggs - 3 pcs. (only proteins).
• Powdered sugar - 250 gr.

Recipe:

1. If you have not yet separated the yolks from the whites, take a dry and clean bowl, and carefully, taking care not to get a drop of the yolk on the whites, separate the whites from the yolks.
2. We begin to beat the whites, gradually adding the powdered sugar. Sugar can also be used, but it may not "disperse", and then the grains of sugar will crunch on your teeth when you eat your dessert.
3. Continue beating until the foam is so thick and dense that when the bowl is turned over, it will not flow out or fall out.

And that's it, our protein cream is ready! Truth quick recipe? Now they can fill tubes or baskets, or decorate cakes and cake. If you want to make it not white, but colored, just add the dye and beat the cream a little more so that the color is evenly distributed.

There is another variation on the recipe for this sweetness - this is custard protein cream. It is made a little more complicated, but it is more plastic and has a slightly different taste.

Custard Protein Cream

Ingredients:

• Eggs - 3 pcs. (only proteins).
• Salt is on the tip of the knife.
• Sugar - 250 gr.
• Boiled water - 100 ml.
• Vanillin - 0.5 sachets (optional).

Dessert recipe:

1. Separate the yolks from the whites as in the previous recipe. We remove the yolks - we do not need them.
2. Add salt to the proteins, then beat them into a strong foam.
3. Pour water into a small saucepan and add sugar. If you want vanilla flavor, add vanillin at this stage. We put on medium heat and, stirring vigorously, wait until the sugar is completely dissolved (this is important!).
4. After the sugar has completely dissolved, pour the still hot syrup into the whites, continuing to beat them. Since the syrup is hot, you need to pour it in a little, otherwise the proteins will curl.
5. Even when the syrup is already poured in, we continue to beat the whites with a mixer until the mixture cools down (usually 6-7 minutes).
6. If you want to give your cream a different color, add color to the mixture 2 minutes before the end of whipping.

The custard is ready! It is considered the most plastic of all its "brothers", even such detailed compositions as rose or tulip petals, leaves, waves and even small letters can be made from it.

Well, if we are analyzing the recipes for protein cream, we cannot fail to mention its variation called Bird's milk, which is also based on proteins.

Cream "bird's milk" on proteins

Ingredients:

• Eggs - 4 pcs. (only proteins).
• Gelatin - 1.5 tablespoons. spoons.
• Powdered sugar - 200 - 250 gr.
• Boiled water - 160 ml. (warm).
• Citric acid - 4/5 teaspoon spoons.

Cream recipe:

1. Soak gelatin in warm boiled water for 15-20 minutes (it should swell properly).
2. While the gelatin swells, separate the yolks from the whites. We remove the yolks - we do not need them.
3. We begin to beat the whites, gradually adding powdered sugar and citric acid... Beat until dense peaks, then set aside.
4. We put the swollen gelatin on the stove on little fire and heat, but not to a boil. Mix well so that the gelatin is completely dissolved.
5. We return to the proteins and continue to beat them, while pouring in the gelatin mixture in small portions. After all the gelatin has been poured, beat for another five minutes.

After that, you need to immediately start decorating the cake, as this cream hardens rather quickly. Alternatively, you can make an interlayer out of it, such as a soufflé. To do this, on the contrary, the cream must be kept for about 10 minutes in a cool place, after which, with a spoon or a pastry spatula, distribute it over the cake, shape.

You can also decorate the top of the cake with the same cream through a pastry syringe, or send it to the refrigerator for half an hour, then pour chocolate icing and decorate with berries or nuts. Experiment and decorate your desserts to your liking! Bon Appetit!

Video recipe for making protein cream for decorating a cake

Protein cream is one of the main pastry creams, which, as the name implies, is prepared on the basis of egg whites and sugar. Most of us are familiar with its taste since childhood, because it was the protein cream that was traditionally filled with the famous cakes-baskets.

The main recipe involves the use of proteins from fresh chicken eggs and sugar, which are beaten until a fluffy thick mass is formed. In addition to the main one, there are other methods of making cream - in a water bath, with the addition of cream, butter and other ingredients.

Use protein cream for filling cakes, eclairs and other desserts. In addition, it can be used to decorate cakes and as a stand-alone dessert.

Basic protein cream recipe

This cream is also called "raw". The fact is that the ingredients do not pass any heat treatment, but are used raw. Therefore, it is imperative that you choose the freshest and cleanest eggs.

Light

Ingredients

• egg whites - 3 pcs.;
• icing sugar - 130 g;
• a few drops of lemon juice.

Preparation

Place the cooled proteins in a bowl and beat them with a mixer, first at low speed, then gradually increase it.

When the proteins form stable peaks, without stopping whipping, add sifted powdered sugar to them in small portions.

Along with the last portion of the powder, add a few drops of lemon juice and beat until the powder is completely dissolved. The cream is ready!

Protein cream in a water bath

This type of cream is safer than the previous one, since proteins are amenable to heat treatment here. Therefore, if not perfectly clean and fresh eggs then it is better to opt for this recipe.

Ingredients:

• proteins of large chicken eggs - 4 pcs.;
• sugar - 1 cup (about 200 g);
• vanilla sugar - 1 sachet;
• citric acid - a large pinch.

Preparation:

To prepare water bath- Pour some water into a saucepan and set it over medium heat to bring it to a boil.

Place all the ingredients in a clean and dry bowl and beat them with a mixer for 1.5-2 minutes until the mixture becomes homogeneous.

Transfer the bowl to a water bath and continue whisking at low speed.

When the mass becomes fluffy enough, move the mixer to a higher speed and continue beating for another 5-6 minutes.

Then remove the cream from the water bath and beat for another 2-3 minutes.

When the peaks on the surface are very persistent, the cream is ready. It can be used for cakes and pastries, it keeps its shape perfectly, you can make beautiful jewelry on the cake.

Protein cream for eclairs

Eclair is a dessert of French origin, which is a pastry made from choux pastry hollow inside. Traditionally, they are filled with cream. The most commonly used custard or chocolate cream, but protein can also be used. Then the dessert will become lighter and more airy.

Ingredients:

• egg whites - 3 pcs.;
• sugar - 1 glass;
• drinking water - 100 ml;
• a pinch of salt;
• a few drops of lemon juice.

Preparation:

Mix water with sugar and put on high heat.

Stirring the syrup continuously, boil it for 10-15 minutes. You can check the readiness by dropping the syrup into cold water. If you can roll a ball out of it, then the syrup is ready.

Combine the proteins with salt and lemon juice, beat them until stable peaks are formed.

Without stopping whisking, pour boiling syrup into the cream.

Beat the cream until it cools completely, and then fill the eclairs with it.

Protein and cream cream

This version of the cream will have a delicate creamy taste, and cooking it is as easy as shelling pears. It is important to keep in mind that raw proteins are used here, as in the main recipe. Therefore, special attention must be paid to the quality of the eggs.

Ingredients:

• fresh proteins - 4 pcs.;
• sugar - one and a half cups;
• heavy cream (at least 25%) - 1 glass.

Preparation:

1. Mix whites with sugar and beat until fluffy.
2. Without stopping whipping, pour the cream in a thin stream.
3. As a result, you get a smooth glossy mass - this is the protein-creamy cream. It is perfect for decorating desserts.

Protein-oil cream

Delicate and delicious, reminiscent of ice cream, the cream is mainly used to decorate various desserts. Let's figure out how to make a protein cream with butter.

Ingredients:

• proteins - 3 pcs.;
• icing sugar - 150 g;
• butter - 150 g;
• lemon juice - a few drops.

Preparation:

Prepare butter - take it out of the freezer so that it warms up to room temperature.

Place the squirrels in a clean and dry bowl, then mix them slightly with a whisk (it should also be clean and dry).

Add a few drops to the proteins lemon juice and beat everything together on a low mixer speed for 3-4 minutes.

Increase the speed a little and gradually add the powdered sugar to the whites, continuing to beat.

When stable peaks begin to form on the surface of the protein mass, slightly reduce the speed and add softened butter piece by piece, without stopping whipping.

When all the butter is in the cream, continue beating for another 1-2 minutes until smooth. Cake cream is ready!

Protein cream dyes

Quite often on confectionery you can see decorations made of colored protein cream. Fillers for various cakes, rolls and, of course, patterns on the cake can be colored. Making a colored protein cream at home is not difficult at all. For this, ready-made or natural dyes are suitable, which you can make yourself.

To color the cream, the following ingredients are suitable:

• Carrot juice. He will color the finished cream in a bright yellow color.
• You can also make orange dye from carrots. To do this, you need to grate it on a fine grater, and then fry in a large number butter(the ratio of oil to carrots is 1: 1). When the carrots become soft and the oil turns orange, put the mass on cheesecloth and squeeze well. The resulting liquid is the dye.
• Saffron or turmeric will give the cream a rich yellow hue. To do this, the spice powder must be diluted in a small amount of water and insisted for a day. So it will turn out natural dye.
• Beets, as you know, intensely color products in a rich pink color. To make a natural dye out of it, you need to grate the beets, pour a little water (to cover it) and boil for 30-40 minutes. Strain the finished broth. He will be the dye.
• The juice, syrup and red berry puree will turn the cream red.
• Pomegranate juice and red wine will also turn red.
• Decoction from red cabbage Is a blue dye.
• Juice made from blueberries or dark grapes will give the cream a blue and purple hue.
• You can make green coloring from spinach. To do this, squeeze it through cheesecloth and use the resulting juice as a coloring agent. Or you can grind the spinach leaves to a puree - it will also color the cream green.
• The coffee or melted chocolate will color the cream in matching brown shades.

In addition to the ingredients described above, any jam can be used to give the cream the desired color.

Protein cream with jam

The cream according to this recipe is somewhat more difficult to prepare than the usual one, but the result will certainly please. The finished product will not only have a beautiful color, but also a fruity or berry flavor. You can use jam or jam.

Ingredients:

• proteins - 3 pcs.;
• gelatin - 1 tsp;
• sugar - 90 g;
• a few spoons of any jam (depending on the desired color of the finished cream and taste).

Preparation:

Soak gelatin in a little water to swell.

Put this mixture on the slowest heat and stir constantly until the gelatin dissolves.

Heat the jam, rub through a sieve and dissolve the sugar in it.

Boil the jam over low heat for 5-6 minutes, add the gelatinous mass to it and mix.

Whisk the whites as usual until firm peaks.

Add the jam mass to them in small portions, without stopping whipping.

You will get a colored protein cream with a fruity taste.

If you rub the jam through a coarse sieve or grind it in a blender, then the finished cream will have small blotches of fruit.

Advice

• Squirrels will whisk better if they are cooled beforehand.
• The bowl and whisk should be perfectly clean and dry. It is also advisable to cool them beforehand.
• On the final stage whipping the proteins, you can add a little liquor to them - this will give the finished cream a unique aroma.
• It is better to choose fresh eggs. Whites from old eggs do not beat well.
• To make the whites whisk well, add a pinch of salt, a few drops of lemon juice or vinegar to them.
• Choose a container several times larger than the initial volume of proteins, as they will greatly increase during the whipping process.
• For whipping, it is better to choose a glass or enamel bowl. You should definitely not use aluminum dishes - they will make the cream gray.
• Beat the whites at first at a low speed, and then gradually increase it.
• It is important to make sure that the whisk touches all the protein (along the sides of the bowl and at the bottom of the bowl) during the whisking process.
• The finished cream is stored in the refrigerator for no more than 36 hours.

In the traditional sense, a protein cream is a cream made from egg whites and sugar. However, there are many other ways to prepare it: the technology may change - for example, the cream is brewed; add other ingredients - butter, jam or cream, etc. Use it to fill cakes and rolls or decorate desserts. It can also be served as a stand-alone dessert, garnished with fruit. But for smearing the cakes, it is better to choose another cream, since the protein one will be too airy.

Ideal for decorating pastries. If you do everything right, the decoration made from such a cream will keep its shape, will not spread, it will turn out to be snow-white and very tasty. With protein foam, you can layer cakes, fill cakes, decorate a cake and prepare original flowers and leaves at home.

Like any, protein cream for cake decorating is prepared in a special way. It is a little capricious, requires compliance with the temperature regime and a certain speed and time of whipping. Follow the recommendations:

1. The container in which the protein mass will be whipped must be wiped dry. Also, there should be no traces of fat on the walls and bottom.
2. When separating the proteins, make sure that no drops of yolk get in, otherwise the foam will not be fluffy and stable, and it will not be possible to prepare a high-quality cream.
3. The readiness is checked as follows: with a spoon or a whisk, it is necessary to raise a small part of the cream. If the slide does not settle, the mass is ready for decoration. This method is also called "lush peaks".

1. The temperature of the proteins should be about 10 degrees, that is, in the evening they must be placed in the refrigerator, and taken out immediately before cooking. The dishes in which you will whip the foam should also be cold - put them in the cold for half an hour. If the eggs have just been bought and the cream needs to be made quickly, beat the whites in a bowl set in another container of ice water (ice).

Do not overdo it when whipping the foam, otherwise it will turn out to be "clogged" and will lose its airiness. Depending on the power of the mixer, the process takes about 5-10 minutes. Whisk whisking whites at home is difficult and time-consuming: it will take you at least half an hour. You can use a hand blender. In this case, it is necessary to constantly scroll it over the entire container or twist the very dishes with proteins.

Protein cream recipe

The standard recipe is very simple. Buy all products in advance and put them in the refrigerator overnight. Start making the cream only when the cake is completely ready for decorating: it is assembled, its surface is covered with glaze, cream or confiture and leveled. The protein custard is denser and the recipe is also simple. The most stable protein-based cream - with the addition of gelatin.

Ingredients:

1. Sugar - 1 glass;
2. 3 squirrels;
3. 100 milliliters of plain water;
4. Salt - 1/5 teaspoon.

Cooking process:

1. Cook the custard syrup. To do this, mix sugar and water, put a saucepan over low heat. Bring to a boil and stir vigorously. The boiling time is about 35 minutes. The syrup should turn out to be quite thick, caramel-colored and lose a little in volume. Stir regularly, otherwise the syrup will simply harden and turn into a lollipop.
2. We check the readiness of the syrup using the ball method: drop a large drop of syrup into a glass of cold water, wait until it cools. Take out the drop and roll the ball in your palms. Happened? The syrup is completely ready for this recipe.

1. 5-8 minutes before full readiness syrup, begin to beat the whites. Separate them carefully, add a little salt, immerse the mixer beaters in there and turn it on at medium power. After about three minutes, increase the power to the maximum. When the whites do not come out of the inverted container, start pouring in hot (just removed from the heat) custard syrup in a stream. The jet must be very thin, it must be poured in slowly, otherwise the proteins in the foam will simply cook.
2. Beat the mass until it cools down. At this stage, it is advisable to have an assistant, so that someone mixes the syrup, and someone whips the whites.
3. To cool faster custard, you can place the whipping bowl in another container with cold water, and only then decorate the cake. The gelatin cream must be immediately removed in the cold.

Protein cream for cake decoration can be flavored and tinted. As a flavoring according to the recipe, you can use:

• vanilla powder or extract;
• rum, liqueur, cognac;
• lemon or orange zest (you can simply decorate on top of the cream);
• some nut flour.

Food dyes are used according to the recipe. The cream has a snow-white color without yellowness, as in oil, so any color will be pure and free of impurities. Cocoa powder can be used as a dye: it is mixed with sugar, which goes into the syrup. But more often protein mass leave in its natural form - snow-white peaks, flowers or sides look great on the surface of the cake, especially if it is covered with contrasting glaze, cream or caramel.

Protein-based jewelry

A crisp white or pre-dyed protein cream can be used anywhere in the cake: sides, top, layer between the cakes. It can be used to prepare many elements of confectionery decor:

1. Bumpers. You will need a cornet with a nozzle. The cream is squeezed onto the prepared surface (frosting, jam) along the entire top line of the cake.
2. Home lettering. The smallest nozzle is used. It is necessary to complete the inscription with a sharp movement back so that there is no ugly "tail" left.
3. Flowers. Roses, lilies, chrysanthemums, tulips, chamomile - a malleable protein cream suitable for the formation of any flower, leaf or other figurine. The recipe for these flowers is extremely simple. Flowers can be prepared both directly on the cake, and separately on a plastic "nail" with a round head or other improvised means. A separately made flower can be placed on a glass or glass and placed in the freezer for 10-15 minutes. This will make it easier for them to decorate the cake without wrinkling.
4. The sides of the cake are also decorated with cream using a syringe or a bag with a grooved nozzle. The diameter of the nozzle is at least 0.5 centimeters.
5. The easiest recipe is to cover the entire surface of the cake with cream, and then decorate with fruit wedges or sprinkles, nuts, grated chocolate. This is easiest to do at home.

The protein cream adheres perfectly to both the dough and the coating. It fills in all the irregularities and cracks on the surface of the product, and therefore can serve as an excellent coating in any cake recipe. Light texture, minimum calories and snow-white color - the cake decorated with protein cream is elegant and beautiful. You can decorate the decor from it with fresh fruits and berries, lined with slices, cocoa powder (stencils can be used), various sprinkles, mastic elements and chocolate figurines or openwork patterns made at home.

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