Protein cream for cake: 8 most delicious recipes, detailed instructions, photos

Protein cream for cake decoration

Protein cream is an excellent option for decorating cakes and pastries. The thing is that this cream has a thick and dense consistency and that is why working with it is quite easy and convenient, and it is much easier to prepare than many others.

It should also be noted that there is one more advantage – cost. For cooking you need the most common and, importantly, not expensive products.

Grocery set

The most crucial moment in cooking is the moment of separating the whites from the yolks. This must be done very carefully, since the yolk that gets into the protein mass will prevent it from whipping.
You also need to take into account that the mass is whipped well only if the whites have been well cooled in advance, and the container in which they are whipped is clean and dry.
add the rest of the ingredients into the mixture in approximately 3 portions beating for another 2 minutes.
Now place the container with the workpiece in a steam bath for 7 minutes, whisking constantly.
Then whisk for a few more minutes to thicken it even more.
You can add a variety of flavoring agents, for example, vanilla extract, strawberry flavoring. The cream can also be colored in different colors using dyes.

Protein custard for cake

This recipe definitely needs to be in your recipe book. Literally in 15 minutes. you can make a very tasty, aromatic and beautiful protein cream that can be used to decorate cakes and pastries.

For cakes

As you already understand, we will always need only proteins .
Place 100 g of granulated sugar along with water into a container with a thick bottom. You may think that there is very little water, but there is no need to add more, since we do not need a very thin syrup. Cook the resulting syrup over medium heat until it boils, then reduce the heat to low and cook the mixture for about another 2-3 minutes.
Ideally, we need to get sugar syrup heated to 116 degrees. Those who have a kitchen thermometer can determine the temperature with it, but for those who do not have such a device, we advise you to use the following method. Cook the syrup as described above, pour cold water into a plate and drop a drop of syrup into it. If at the same time a ball has formed in the water, which is soft and sticky to the touch, then the temperature is suitable for us.
Create a thick protein-salt mixture. Then add the remaining ingredients and beat the mixture for a few more minutes until the cream becomes thick and dense enough.
Now, while whipping the protein mass, carefully add the boiled syrup into it. Continue the process until the cream has cooled. To reduce the preparation time of the cream, at this stage you can beat it at high speed.
That's all. This cream can be used not only to decorate cakes, but to fill cakes, tubes, and it can easily be served as an independent delicacy. In this case, we recommend diversifying it with topping or cocktail syrup.

Classic protein custard recipe

Don’t think, as I did at first, that this is a mixture of whipped egg whites and custard made with milk, flour and yolks.

Protein custard is much more fluffy and tender, and when cooled it hardens well and holds its shape for a long time.
It is pleasant to work with it, as it fits perfectly on the surface of the product, imitating mastic.
With the help of a culinary syringe or a pastry bag, you can make beautiful decorations from it.
In addition, it does not spoil as quickly as butter, cream or sour cream, and you can be sure that the sweets will be suitable for several days.
And, importantly, it is cheaper than its “fat brothers”.

Kitchen equipment: liter saucepan (preferably with a thick bottom), kitchen spatula, mixer (whisk), bowl for whipping egg whites.

Ingredients

Water	40 ml
Sugar	120 g
Eggs	2 pcs.
Vanilla sugar	1 sachet
Lemon acid	1/2 tsp.

Technology for preparing protein custard

Prepare the syrup

Pour 40 ml of water into a small saucepan and bring to a boil. Add 120 g of sugar and stir. Until it dissolves, stir the syrup frequently.
When the syrup begins to boil, periodically measure the temperature: if it reaches 116°C-120°C, remove the saucepan from the heat. You cannot boil the syrup any longer, otherwise it will darken and after cooling it will turn into candy.

Did you know? In the absence of a thermometer, you can determine the readiness of the syrup by indirect signs: its consistency will become like liquid honey, and the boiling will be slow and viscous. The most reliable sign is the formation of a strong ball from a drop of hot syrup in cold water (the so-called hard ball test).

Prepare the cream

Separate the whites of two eggs and pour them into the bowl of a mixer (or a hand-beating bowl). Add 1 packet of vanilla sugar to the whites. Add 1/2 tsp. citric acid and beat the mixture with a mixer (or by hand) until dry foam.
Continuing to beat the egg whites, pour in the boiling syrup in a thin stream, avoiding getting it on the whisk.
Beat for another 10-12 minutes.

Classic protein custard on video

Look how snow-white and dense the cream becomes when properly prepared. To color it, the video uses gel food coloring, although powdered food coloring will work too. Note that if you do not mix it until smooth, but leave streaks, then the cream decoration will turn out to be two-colored.

For coloring, you can use not only dyes, but also cocoa powder, as in “chocolate cream for cake.”

Secrets of lush meringue

To quickly whip up a strong foam, you must use only fresh and well-chilled eggs.
Not a gram of yolk should get into the protein mass.
But a few drops of lemon juice or a few grains of citric acid will not hurt at all, but, on the contrary, will speed up the beating.
A small pinch of salt will have the same effect.
The container in which you will beat the egg whites, as well as the whisk, must be completely dry and grease-free.
Add the prepared meringue to the cream last.
Decorate the decorations with the still warm egg white custard until the foam has completely caramelized.

Homemade protein cream for cake

Protein cream for cake at home can be prepared in different variations. We invite you to try an unusual protein cream made with coffee syrup. Rest assured, the cream will turn out very fragrant and appetizing.

We prepare the whites in the previously described way or, as an option, we buy already separated whites and separate about 80 g (about the same amount of protein in 3 eggs).
Combine all the products, except proteins and salt, in a thick-walled container, mix and cook until boiling.
After this, reduce the heat under the container and cook the syrup for a few more minutes, since we need it to thicken . Remove the pan from the heat and let the syrup cool a little time.
At this time, beat the whites with salt until the mass becomes thick.
Now an important point - we combine the two masses by pouring syrup into the proteins. At this time, continue to whip the cream. We do this for another 3-5 minutes. and we get a beautiful airy but “stable” cream.
Please note that this cream has a different color - due to the coffee in its composition, it turns out to be beige, caramel, and not white.

Caramel

How to make protein cream at home

Protein cream for the cake is prepared from simple, affordable products - chicken eggs, sugar or powdered sugar, water, citric acid. The whites are carefully separated from the yolks and whipped until fluffy. Sugar is gradually added to the mixture or syrup is poured in a thin stream. The finished cream has a delicate but stable consistency and a pleasant sweetish taste.

How to beat egg whites

Beat the egg whites with a mixer until stiff peaks form before adding the sugar, sweet syrup or sifted caster sugar. Otherwise, the mass will not turn out airy. The bowl for whipping must be dry and perfectly clean - food particles and fat on the walls prevent the formation of bubbles and affect the taste . The whites must be pre-cooled.

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Protein-butter cream for cake

This cream has a delicate consistency, thanks to which it literally melts in your mouth.

We combine sugar with water, add flavoring agents or dyes into a container, if desired, and cook the syrup. In this recipe, we again need to get the syrup to reach 116 degrees. We also wrote earlier how to check the temperature of the syrup, use these tips.
Now we beat the pre-prepared whites, and as soon as the mass becomes fluffy enough, that is, it increases, we begin to introduce the prepared syrup into it, whisking until it cools.
The butter must first be left warm so that it melts and cut into small pieces.
But you cannot heat it or melt it purposefully, for example, in a microwave oven. We also draw your attention to the fact that to prepare protein cream you must use only a real high-quality product; no substitutes, even good ones, will work and the cream will not work.
Now we continue to beat the protein mass and add butter to it. We do this gradually, not at once. As soon as the mass becomes homogeneous, the cream will be ready for further use.

Dense

Description

I’ve been eyeing the recipe for custard protein cream for a long time—it’s so fluffy, beautiful, snow-white, and holds its shape so well—but I never got around to making it. It seemed difficult. And then my daughter surprised me for my birthday: cupcakes with protein cream! Wow! “How did you do it, it’s difficult?” - I was surprised. “Really? It’s not difficult at all!” - was the answer. Here's the secret to success: just do it, don't think it's difficult - and even the impossible will be possible :)

Protein custard is ideal for decorating pastries, cupcakes, and cakes, as it holds its shape perfectly. Custard buttercream, for example, is best refrigerated - at room temperature it begins to melt and spread. And the cream made from egg whites and syrup retains its shape, fluffiness and airiness even at room temperature the next day. Remember, this is the kind of cream they used to sell cake baskets and puff pastries in cafes and delicatessens? It is also good to fill eclairs with protein cream.

Even though the cream is made from raw egg whites, you don't have to worry about this since the whipped whites are infused with hot sugar syrup. But, of course, you should use the freshest eggs for the protein cream.

The cream from whipped egg whites and sugar is not cloying, moderately sweet, fluffy and beautiful - snow-white! If desired, you can tint it with food coloring to obtain a light green, pink, or peach color.

I give half and full (in parentheses) portions of the ingredients for the cream made from egg whites and sugar. The first time we made a full portion, and there was so much cream that it almost ran out of the bowl :) So the second time we took half as many ingredients - it turned out to be enough to decorate a dozen cupcakes.

Leveling the cake with egg white cream

For a cake to be a real work of art, it must be beautifully decorated, but first the cake itself must be leveled. For these purposes, you can use different creams, and one of them is protein.

We prepare the whites using the previously indicated method, and then beat them for 5 minutes.
Next, add 100 g of powder to them and continue whisking until we obtain the thick consistency we need.
Place the cream in the cold for several hours before whipping. Beat them separately from the whites with the remaining powder. We continue the process until a thick consistency is obtained.
When both masses are ready, they need to be combined. Remember, you cannot re-beat such masses; they may lose their airy and dense consistency . Therefore, we introduce cream into the protein mass in portions and carefully mix the cream by hand with a spatula.
Working with this cream is not difficult, it is quite light and fits well on the product.

Align

Thick protein cream for cake

Another option for dense protein cream is sour cream cream. It can also be used to level pastries.

This cream will not turn out thick if you do not use the right ingredients to prepare it. Namely, thick, cold sour cream with high fat content, chilled egg whites.
If your sour cream is liquid, be sure to let the excess liquid drain by transferring the product to cheesecloth.
According to the recipe, you need to beat the whites with 150 g of sugar until a dense mass is obtained.
Beat sour cream with the remaining sugar until thick.
Melt the chocolate, cool slightly and add to the sour cream.
Now carefully add the sour cream mixture into the whipped whites by hand and mix the cream.

Cooking correctly

Simple protein cream for cake

This protein cream recipe is incredibly simple, but at the same time completely unusual. This cream differs in taste and color from other protein creams, although no dyes or flavors are used for its preparation.

Berries can be used both frozen and fresh. If you have frozen cranberries, defrost them and drain all the liquid. If you add berries and juice to the cream, its consistency will be liquid.
Now puree the berries with a blender and separate the pulp from the skins and seeds using a sieve.
cranberry puree with powder.
Prepare the whites and beat them with a pinch of salt until thick foam.
the berry mass into the protein mixture portionwise mix gently.
If necessary, the ready-made cream can be whipped to make the mass even thicker.

Kislenky

Delicious cake Basket with protein cream

“Korzinochka” is a cake familiar from childhood. Let's prepare a traditional dessert filled with airy protein cream. If desired, you can fill the cakes with condensed milk, jam, preserves, fresh fruit or meringue.

Ingredients:

Butter - 150 g;
Sour cream - 2 tbsp;
Flour - 1.5 tbsp;
Egg - 1 pc.;
Salt - 1/3 tsp;
Sugar - 1 tsp;
Jam - any to taste (you can use jam).

Cream:

Protein - 3 pcs.;
Water - 200 ml;
Sugar - 1 tbsp;
Citric acid - on the tip of the knife.

Cooking method:

Melt the butter, cool slightly, add sour cream, flour, egg, salt, sugar. Knead the dough and put it in the refrigerator for 30 minutes.
Cut the dough into small pieces, which we place in greased molds.
Bake in the oven (180C) for 20 minutes.
Let's prepare the cream. Beat the whites until thick foam.
Bring the water and sugar to a boil, boil until the syrup thickens, add citric acid.
Pour syrup into the whites in a thin stream and continue beating.
Cool the finished products, fill with jam (1 tsp each), cover with protein cream on top, decorate to your liking, for example, with grated chocolate or cocoa.

Protein creams can be raw or custard. The main ingredient of such dishes is egg whites. We offer a video recipe where you can see an example of the process of preparing protein custard. This is a general technology, the main thing is to understand the essence in order to further apply this knowledge in practice.

Now you know how to prepare protein cream according to the recipe with photo. Bon appetit!

Protein cream with gelatin for cake

This recipe is suitable for those who need to get a very stable protein cream that will not settle and lose its shape.

Immediately pour the gelatin with a small amount of water so that it swells. Just enough water is needed to wet the gelatin. As soon as the gelatin swells, melt it.
sugar and water in a saucepan cook the syrup until it boils.
Add acid to the syrup and cook it for several minutes.
Pre-prepared whites need to be beaten to a thick consistency by adding a pinch of salt.
Now pour the still hot syrup into the protein mass and beat the cream for 2 minutes.
Next, pour in the oil and gelatin, and continue the beating process for another 3 minutes.
That's all, the cream is ready. This protein cream can be used as an independent dessert.

Shaped
Protein Cream is a simple and tasty delicacy that can be used for completely different purposes: covering the cake, leveling, coating the cake layers.

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