Recipe for protein cream for decorating cakes with photos

A recipe for protein cream for decorating cakes and other home-made desserts must be known to every mistress. After all, with the help of such an egg mass, you can beautifully decorate any delicacy without much effort and without using a lot of ingredients.

In this article, we will present you with several options for how you can independently make a protein cream for decorating cakes at home.

The easiest and quickest way to prepare a protein cream for a cake

The presented recipe for protein cream for decorating cakes includes a small set of ingredients. That's why he enjoys such popularity among the housewives.

So, to prepare your own custard for homemade dessert, we will need:

• Egg white pre-chilled - 3 pcs .;
• Salt is small - a pinch;
• Sugar - about 200 g;
• Water for drinking - 1/3 cup;
• Lemon acid or lemon juice - apply at your discretion.

Make syrup from sugar and water

The recipe for a protein cream for decorating cakes may include completely different ingredients. We decided to make such sweetness using syrup. To make it, you need to pour the sugar into the iron bowl, and then add a little water to it. After that, the ingredients should be placed on a low heat and cook for about six minutes. In this case, the sweet product should melt, and the syrup - become transparent. If you over-restrain sugar with water on the fire for longer than the prescribed time, then the cream can later acquire an unpleasant brownish hue, and also have a burnt flavor.

Whisk egg whites

The recipe for a protein cream for decorating cakes requires the use of chilled eggs. Because only so you can get a persistent and magnificent foam, without having made any special effort. By the way, before the whipping process to the proteins should necessarily add a pinch of salt, as well as citric acid or juice.

Beat the ingredients at the maximum speed of the mixer.

Connect the components together

After the whites are whipped, they should be poured in a thin trickle of sweet syrup. In this case, the ingredients must be continuously beaten with a mixer. It is recommended to carry out this procedure until the air mass cools down completely . If you leave it in a warm state, then the proteins can quickly settle down, which will spoil the whole appearance of the home-made cake.

How to apply for dessert?

Now you know how to prepare a custard protein cream for decorating cakes. The recipe for sweet weight should be stored in the cookbook. If you want to make a dessert bright or colorful, then during the mixing of components to them you can add some color.

Apply the protein cream to the cake with a brush. After this, the dessert must be placed in the refrigerator. After a few hours, the homemade delicacy can be served safely to guests along with tea.

Step-by-step recipe of protein cream for decorating cakes (photo)

If you do not want to separately cook the syrup and whip the egg whites, then we suggest using the recipe below. Thanks to him, you can make a very persistent cream that is good for decorating any home-made dessert.

So, we need:

• Egg whites pre-chilled (from four eggs);
• Sand sugar - glass;
• Vanillin - a small sachet;
• Citric acid - ¼ of a small spoon.

Processing of proteins

Before making another custard from egg whites, they should be carefully processed. Gently separating the product from the yolks, it should be placed in the refrigerator for exactly 20 minutes. Next, to the proteins, you need to add a pinch of salt, citric acid and vanillin, then everything must be thoroughly beaten using a mixer. In the process of mixing, sugar should be added to the ingredients. As a result, you should get a pretty lush, but unstable foam.

Heat treatment cream

After whipping the proteins with sugar, they must be immediately put on a water bath. After the water in a large container boils, the contents of the bowl should be stirred again by means of a mixer. It is recommended to carry out the described actions for ¼ hour. At the same time, it is necessary to obtain the maximum lush and resistant mass. If desired, you can add some color to it.

Decoration of homemade dessert

The protein cream for decorating cakes, the recipe of which we reviewed above, should completely cool down after it has been heat treated. In this case, it should be continuously interrupted with a mixer. Next, the air mass should be beautifully covered the entire surface of the dessert, using a brush or a culinary syringe. After that, a homemade cake is recommended for a couple of hours in the refrigerator.

We make an unusual protein cream

How to prepare a protein cream for decorating cakes? The recipe of it we will consider right now. For him we will need:

• White sugar - 1.5 cups;
• Eggs large - 3 pcs .;
• Milk is lean - ½ liter;
• White flour - 3 large spoons (you can 4, at your discretion);
• Vanillin - if desired.

Cooking process

Before preparing the cream for decorating cakes, it is necessary to separate the proteins from the yolks, and then combine the first component with sugar (0.5 cup) and beat with a mixer. At the same time you should get a firm foam. Next, you need to pour the milk into a bowl, add ½ cup of sugar to it and quickly bring the mixture to a boil. At this time, it is necessary to mix the remaining sweet loose product together with the yolks and flour. They should be added to the milk as soon as it boils. In this case, all the ingredients must be thoroughly mixed until a homogeneous, viscous mass is obtained.

Before the milk mixture with yolks begins to boil, it must be removed from the plate, and then slowly introduced into a lush protein mass. At this time, it should be whisked until the cream has cooled. At the very end of the dishes it is recommended to add a pinch of vanillin.

A ready-made protein cream for decorating cakes from a syringe should be used for the intended purpose immediately after its preparation. In the future, it is recommended to keep the dessert in the refrigerator for an hour.

Secrets of cooking protein cream

Not all the housewives get to prepare a protein cream. To save yourself from the banal mistakes, we recommend that you remember a few secrets:

• To obtain a stable and fluffy foam, you should always make sure that no fat or yolk gets into the proteins in any way. If this happens, then the product will be whipped very poorly.
• All the ingredients that are planned to be used to make a delicious protein cream should be slightly cooled. Also it should be said that there should be a cold container in which it is planned to beat the egg.
• To ensure that the cooled egg whites are well beaten and transformed into a firm and fluffy foam, it is recommended to add a small pinch of fine table salt or a few drops of lemon juice (citric acid at the tip of the knife) to them.
• The utensils in which you are going to beat the egg whites, must necessarily be clean. In this case, it is recommended to degrease it beforehand and dry thoroughly with a towel. Remember: on the surface of the container should not be a drop of water, otherwise the proteins will not go down!