Who does not like homemade sweets? Pies, cakes, pastries prepared by caring, mother's hands, these are the best childhood memories. And what can be considered the best cake decoration? Of course, this is a cream. There are a lot of recipes today, but the protein cream for the cake remains the most popular. It is inexpensive, very basic, and yet tasty. And there are so many cooking options that each of you will find the one among them. Today we will do a brief review for beginners.
What is it used for
Children love this stuffing very much. Protein cream for a cake is a gentle and airy cloud that simultaneously decorates the product and gives it a great taste. If oil creams do not eat everything because of their high calorie content, then there are much fewer restrictions. It is suitable for baskets and filling tubes.
Protein cream for the cake will turn out well even for a novice cook. Most importantly, several conditions must be met. It is necessary to use the most fresh and well-cooled proteins, which did not get a drop of yolk. At the same time, dishes for whipping should be fat-free and dry.
For interlayer or decoration
There are several varieties, each of which has its own characteristics. It is raw or basic, custard, protein with gelatin and oil protein. Despite the general nature, their taste will be different. Therefore, you should try everything to find your favorite.
To decorate products, you can prepare a small portion of raw protein cream. It is very fast and easy. Tint it with food colors and draw any pictures on the surface of the cake. It is great for decorating the sides of the product, as well as for creating beautiful roses and petals on the surface.
Protein Basics
For a novice pastry chef, this may seem like a very simple task. You just need to beat the protein with sugar. And as a result, she wonders why the cream remains liquid and refuses to whip with a shiny mass. The recipe for protein cream for the cake is really simple, but it has a number of features and nuances that must be strictly observed.
- Cool the squirrels well. You can separate them in advance and refrigerate them.
- Wash dishes and whisk very thoroughly, as well as dry them.
- Prepare a cup of ice in which you can put the dishes for whipping. This is required so that the mass does not heat up during the whipping process.
You can beat the mass manually or using a mixer. In the first case, it is best to stock up on assistants. Hands get tired very quickly. To knock the cream to a state of brilliant mass, it will take at least 30 minutes. But there are pluses. During manual whipping, sugar will have time to dissolve without a trace. The mixer will do its job faster and there is a risk that sugar crystals will remain in their original form. In this case, the cream will not be elastic and shiny.
Today, almost everyone uses a mixer, because it is so convenient. Therefore, in recipes for protein cream for the cake, it is recommended to take powdered sugar instead of sugar. It must first be sieved so that there are no lumps.
Essential Ingredients
Often this recipe is also chosen for the reason that it is very economical. No need to buy condensed milk, butter, nuts or chocolate. Everyone in the kitchen often has everything they need. For a basic raw protein cream recipe, you only need:
- Egg whites.
- Sugar.
- Citric acid or salt.
The classic proportion has long been calculated by confectioners. For one protein, you need to take two tablespoons of powdered sugar. Accordingly, if you take two proteins, then the output will get 140 g of cream. Three protein and six tablespoons of sugar will yield 220 g of cream. Do not forget that the mass is very airy and voluminous.
A separate question, what is citric acid and salt for? These are auxiliary ingredients that can be dispensed with. Acid removes the sugaryness of the cream and, like salt, makes it easier to beat.
Raw Cream Options
Protein cream for cake at home is easy to prepare. Today you can choose a suitable option for your next culinary masterpiece. Make chilled squirrels and a wide dish with high sides. There are two options for whipping proteins:
- A cup with them put in another, somewhat larger in size, filled with snow or crushed ice. So the whipping process will go faster and easier.
- There is an option of whipping in a water bath. To do this, pre-select a saucepan in which you can put a bowl of proteins. First they are beaten for about a minute at a low speed, then they are transferred to a water bath and beat for 15 minutes. After the squirrels have turned into lush foam, the bowl is transferred to the table and continued to beat until it cools. If this is not done, the mass may fall. Protein cream for a cake in a water bath turns out to be dense, slightly viscous, that is, exactly as it should.
Readiness is checked very simply. Lift the whisk. If the resulting sharp peaks do not fall, then the consistency is suitable. Some confectioners recommend turning the bowl over and shaking it. A good cream and will not think to drop their cups. It is not suitable for the manufacture of small parts, but it is excellent for plastering.
Custard
If you want the resulting cream to be less tender and airy, then this is ideal. If done correctly, it turns out a dense, shiny mass, which is great for filling cakes. This is exactly the protein cream for cakes that keeps its shape even the next day.
The preparation is not too complicated, but there are a number of recommendations that must be followed. For cooking, you need the following set of products:
- Egg white - 3 pcs.
- Sugar - 6 tablespoons.
- Water - 50 g.
- Lemon juice - 3-5 drops.
Cooking Technique
It is very easy to learn how to make protein cream for a cake at home. It is only required to boil the syrup to the desired consistency. If you give little time to cooking, then whipping the protein will separate from the syrup. If you digest, you get caramel, reminiscent of a cream, which is generally impossible to beat.
The cooking method is as follows. Sugar should be filled with water and put on a small fire. Be sure to stir the syrup throughout the cooking process. After 20-30 minutes, the mixture begins to change color, becomes yellowish. To determine readiness, it is recommended that one of the following tests be performed:
- "On a thick thread." When extracting a spoon from the syrup, it reaches for no, resembling cords.
- "On a soft ball." Take a little syrup with a spoon and pour into a glass of cold water. If the syrup instantly forms a ball, then you can turn it off. Otherwise, you can continue cooking.
The most important point is not to digest the syrup. Otherwise, solid lumps will form in the finished cream.
note
If you are preparing such a cream for the first time, it is best to enlist the help of assistants. It can be difficult for a novice cook alone to complete all the steps correctly. It is in order for you to avoid mistakes, today we are talking about how to prepare a protein cream for the cake. So, while the syrup is being boiled, you need to start whipping the proteins. They need to be prepared in advance.
After that, in a lush mass you need to carefully, with a thin stream, begin to introduce sugar syrup. Beating does not stop even for a second. The process must be continued until the mixture cools completely. Therefore, it is recommended to put a container with proteins in a pot with cold water, ice or snow.
A very important point. During cooking, the temperature of the syrup rises above 100 degrees. When brewing proteins, it decreases slightly, but remains sufficient to destroy pathogenic bacteria. This corrects the main disadvantage of raw protein cream. This is especially important if you are preparing a dessert for children.
Cream with cream
Very delicate, it is perfect for a layer of cakes. You can just season them with berries or chopped fruits and eat with spoons. The resulting dessert is very popular with children. To prepare it, you will need:
- Protein - 4 pcs.
- Sugar - 1.5 cups.
- Cream - 200 g (fat content not less than 25%).
This is a very simple protein cream for the cake. Proteins need to be cooled, mixed with sugar and beat until a stable foam. Pour cream into the resulting mass in a thin stream and continue whipping. If desired, you can add aromatic and flavoring fillers. For example: vanilla, rum or liquor.
Homemade "Bird's milk"
This dessert is a favorite in many families. There is nothing complicated, you can cook it yourself. Protein creams for cakes with gelatin work out well. You can add cocoa or jam to them. Then we get an even more interesting filler. And most importantly, the price of such a treat is very affordable.
To prepare you will need:
- Protein - 3 pcs.
- Gelatin - 1 teaspoon.
- Sugar - 2 tablespoons.
- Jam - 2 tablespoons (or a spoonful of cocoa).
The first step is to soak the gelatin. After about 30 minutes, when it swells well, turn on the stove and melt it in a water bath. Do not boil. Beat the jam in a blender so that the consistency is uniform. Mix it with sugar and boil for 5 minutes. Mix with gelatin. Now you need to do chilled proteins. Beat them in a strong foam and in small portions enter the fruit mass. Beat for a few more minutes, after which you can start assembling the cake. In the refrigerator, the cream will solidify well.
If you want to make a high layer of cream, it is best to collect the cake in a detachable form. In this case, cake is laid out on the bottom, and on top - the whole creamy mass. After solidification, the ring can be removed and decorate the cake with chocolate or cream. A very beautiful and tasty cake is obtained if you decorate it with pieces of berries and fruits on top. To prevent the dessert from dripping, a special cooking gel is used. Fresh or thawed berries are poured onto them, and they retain their shape without losing juice.
Instead of a conclusion
This variation in the preparation of protein creams does not end there. The whipped squirrels go well with mashed fruits and berries. You can make an oil-protein cream. Delicate cottage cheese or soft cheese also perfectly complements the air mass. Make a protein-cream cream. In the same way, you can dispose of the yogurt that has lingered in the refrigerator to prevent it from deteriorating. A wonderful cream is obtained with a combination of condensed milk and whipped proteins. This protein cream for the layer of cake is just perfect. That is, you have a lot of options, each of which can become a real culinary masterpiece.