The recipe for protein cream

Those who often bake different sweets, cakes and cakes know that one of the most important moments is the preparation of the cream. Creams are different, there are a huge number: custard, sour, oil and air protein. In turn, each kind of cream also has many variations.

Today we will discuss the preparation of protein creams, which in turn are also different, so I will tell more than one recipe for protein cream.

Protein creams are based on egg whites with sugar, then depending on the purpose of making this cream, various jams, syrups, dyes, flavors, etc. can be added there.

Used protein cream to decorate the cake, filling cakes, tubes, baskets. But for intermediate layers of a cake he will not approach, as quickly settles down and is absorbed.

The recipe for protein cream is raw.

This is the easiest way to prepare a protein cream, considered the main one.

For this we need: three eggs (only proteins), powdered sugar (six tablespoons), four drops of diluted citric acid.

We begin with that. That we separate the egg whites from the yolks. We will use only proteins. Pour out into a deep container and start whipping with a metal whisk. The duration of this action depends on how intensively you will beat, usually it takes 10-15 minutes. Proteins should be poured into white air foam. Then gradually begin to pour in the protein foam sugar powder, and continue to whisk. When the cream is almost ready, it is necessary to add citric acid, flavorings to taste and immediately use to decorate the cake or other products.

The recipe for a custard protein cream.

To prepare this cream we will need: four eggs, 200 g of sugar, 100 ml of water.

First we prepare sugar syrup. Pour the sugar in a saucepan and pour it with water, put on a slow fire and cook until the syrup. Check the readiness of the syrup as follows: drop the syrup dripping into cold water, if it rolls into a plastic ball, the syrup is ready, and it can be removed.

But while the syrup is being cooked, we need to whip the protein foam in the previous recipe. When the foam is ready, we slowly pour a hot syrup into it and slowly stir it. Then once again, we mix everything together, and we get a gentle fluffy white cream, which also needs to be used immediately after preparation.

The recipe for protein cream with jam (marshmallow).

For cooking, we need: three eggs, two tablespoons of any jam (you can use jam, but you need to rub it to a homogeneous mass), three tablespoons of sugar, one teaspoon of gelatin.

First, we soak gelatin in water and wash it. Then pour in a gelatin 0,25 glasses of water and heat it until all the gelatin is dissolved. In a separate bowl, heat jam, add sugar and cook on low heat for 10 minutes.

Whisk egg whites into a foam, as previously described.

After all the ingredients are ready, you can start mixing. First, add gelatin with a thin trickle and stir constantly, in a hot jam. The entire mass is as slowly, in a thin trickle, poured into a well-beaten protein mass and mixed together. After that, different flavors and additives can be added to the cream. The cream is used to decorate the cake immediately after cooking, hot. Otherwise, all this mass will solidify due to gelatin and turn into a jelly-like substance, with which you can not do anything but eat.

Now you have learned some interesting ways of preparing protein creams, and you can easily please your family and surprise guests.