Recipe for a protein cream for decorating cakes and other homemade desserts should be known to every housewife. After all, with the help of such an egg mass, you can beautifully decorate any delicacy, without making much effort and without using many ingredients.
In this article, we will present you several options for how you can make a protein cream for decorating cakes at home.
The easiest and fastest way to make protein cream for a cake
The presented protein cream recipe for cake decorating includes a small ingredient set. That is why he is so popular among housewives.
So, in order to independently prepare custard for homemade dessert, we need:
- pre-chilled egg white - 3 pcs.;
- small salt - a pinch;
- sugar - about 200 g;
- water for drinking - 1/3 cup;
- lemon acid or lemon juice - apply as you wish.
Making syrup from sugar and water
A protein cream recipe for cake decorating can include completely different ingredients. We decided to make such a sweetness using syrup. To prepare it, pour sugar into an iron bowl, and then add a little water to it. After this, the ingredients must be placed on low heat and cook for about six minutes. At the same time, the sweet product should melt, and the syrup should become transparent. If you overexpose sugar with water on a fire for longer than the set time, then subsequently the cream may acquire an unpleasantly brownish tint, and also have a burnt taste.
Beat egg whites
The recipe for protein cream for decorating cakes requires the use of chilled eggs. After all, the only way you can get persistent and magnificent foam, without putting much effort into this. By the way, before the whipping process, a pinch of salt, as well as citric acid or juice, should be added to the proteins.
Beat the ingredients at the maximum speed of the mixer.
Putting the components together
After the whites are whipped, sweet syrup should be poured into them with a thin stream. In this case, the ingredients must be continuously beaten with a mixer. It is recommended to carry out this procedure until the air mass has completely cooled . If you leave it warm, then the squirrels can quickly settle, which will spoil the whole appearance of the homemade cake.
How to apply for dessert?
Now you know how to make custard protein cream for decorating cakes. The recipe for sweet mass should be stored in the cookbook. If you want to make the dessert bright or colorful, then while mixing the components, you can add some dye to them.
Apply protein cream to the cake using a brush. After that, the formed dessert should be placed in the refrigerator. After a few hours, you can safely serve your home-made treat with tea.
Step-by-step recipe for protein cream for decorating cakes (photo)
If you do not want to separately boil the syrup and beat egg whites, then we suggest applying the recipe described below. Thanks to it, you can make a very persistent cream that is well suited for decorating any homemade dessert.
So, we need:
- egg whites, pre-chilled (of four eggs);
- granulated sugar - a glass;
- vanillin - a small bag;
- citric acid - ¼ small spoon.
Protein Processing
Before making another custard of egg whites, they should be carefully processed. Carefully separating the product from the yolks, you need to place it in the refrigerator for exactly 20 minutes. Next, add a pinch of salt, citric acid and vanillin to the proteins, then everything needs to be thoroughly whipped using a mixer. In the process of mixing sugar should be added to the ingredients. As a result, you should get a fairly magnificent, but unstable foam.
Cream heat treatment
Beating whites with sugar, they must immediately be put in a water bath. After the water boils in a large container, the contents of the bowl should be mixed again using a mixer. It is recommended to carry out the described actions for ¼ hours. In this case, it is necessary to achieve the most magnificent and persistent mass. If desired, you can add some dye to it.
Homemade Dessert Decoration
Protein cream for decorating cakes, the recipe of which we examined above, must completely cool after it is subjected to heat treatment. At the same time, it should be continuously mixed with a mixer. Next, the air mass should beautifully cover the entire surface of the dessert, using a brush or a cooking syringe for this. After that, it is recommended to keep the homemade cake in the refrigerator for a couple of hours.
Making an unusual protein cream
How to prepare protein cream for decorating cakes? We will consider his recipe right now. For him we need:
- white sugar - 1.5 cups;
- large eggs - 3 pcs.;
- nonfat milk - ½ liter;
- white flour - 3 large spoons (4 possible, at the discretion);
- vanillin - at will.
Cooking process
Before preparing a cream for decorating cakes, it is necessary to separate the proteins from the yolks, and then combine the first component with sugar (0.5 cups) and beat with a mixer. In this case, you should get a persistent foam. Next, pour milk into a bowl, add ½ cup sugar to it and quickly bring the mixture to a boil. At this time, it is necessary to mix the remaining sweet bulk product with the yolks and flour. They should be added to 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 stove, and then slowly introduced into the lush protein mass. At this time, it should be thoroughly whipped until the cream cools. At the very end, it is recommended to add a pinch of vanillin to the dishes.
Ready-made protein cream for decorating cakes from a syringe should be used for its intended purpose immediately after its preparation. In the future, it is recommended to keep the dessert in the refrigerator for an hour.
The secrets of making protein cream
Not all housewives manage to cook protein cream. To save yourself from commonplace mistakes, we recommend remembering a few secrets:
- To obtain persistent and lush foam, it is imperative to ensure that no fat or yolk enters the proteins in any way. If this happens, then the product will beat very badly.
- All the ingredients that are planned to be used to prepare a delicious protein cream should be slightly cooled. It should also be said that the container in which it is planned to beat the egg should be cold.
- In order for the cooled egg whites to beat well and turn into a persistent and lush foam, it is recommended to add a small pinch of fine table salt or a few drops of lemon juice (citric acid on the tip of a knife) to them.
- The dishes in which you are going to beat the egg whites must be clean. At the same time, it is recommended to degrease it in advance and dry it thoroughly with a towel. Remember: there should not be a drop of water on the surface of the container, otherwise the proteins will not go astray!