How to make a cream of proteins at home – technology and step by step recipes with photos

The content of the article

• How to make protein cream
• With sugar
• With syrup
• Protein Cream Recipes
• Custard
• Protein cream for eclairs
• For cake decorating
• Protein Cream with Gelatin
• Oil-protein
• Creamy Protein
• With condensed milk
• Creamy Protein Cream
• With cocoa
• With jam

An airy tender mass is easy to prepare and can complement almost any sweet dish. Protein cream recipes do not require a large number of components, while it can be used as a filling or decoration of cakes and pastries. eclairs, tubules, jelly and even pancakes. Products filled with snow-white cream will decorate any holiday table or diversify a regular dinner.

How to make protein cream

The composition of the mass includes a large amount of granulated sugar, however, despite the fact that he is the main enemy of a beautiful figure, the component serves as an excellent preservative. Due to this, protein fillings remain fresh much longer than oil or others. Nevertheless, it is better to use the cream immediately, until it has lost its splendor. Rules for the preparation of proteins:

1. Extremely chilled proteins are suitable for whipping (ideally, their temperature should be 2 degrees).
2. Cooking utensils must be thoroughly washed and dried (a minimum water or fat content halves the size of the dish). It is better to process the bowl and beaters with boiling water..
3. With manual beating, sugar has time to dissolve without residue, and when using a mixer you will save time and energy, but you will have to closely monitor the protein mass (if sugar crystals remain in it, the cream will not be elastic).
4. To avoid the problem described in the previous paragraph, instead of granulated sugar, it is better to take the powder, which should first be sieved.

With sugar

Raw protein cream is a great base for desserts. Culinary experts also call this filling the main one and use it to create meringues, marshmallows, and baking crispy cakes (for example, for the Kiev cake). As a layer of cakes, protein mass is used extremely rarely, since under the weight of baking it loses its splendor and shape. Experienced chefs advise to beat egg whites not with sugar, which can then crunch on the teeth, but with powder. The first option is acceptable only if in the future the mass will be subjected to heat treatment (baked in meringue, etc.).

With syrup

An alternative way to create a filling for desserts is to make the protein mass in sugar syrup. The simplicity of preparation and delicate structure make this cream the best option for any confectionery. To create it, powdered sugar is poured into a small container, which is then poured with warm water; the container is placed on medium heat.

Cook the powder with constant stirring. When the syrup boils on the surface, small bubbles appear, which after a few minutes increase in size, they collect liquid with a spoon and pour into cold water. If the syrup has frozen a drop, but it wrinkles well with your fingers, it is ready. After it is carefully poured into a whisk in a separate container.

Protein Cream Recipes

To prepare a delicious tender cake, you need to grease it with a large amount of protein cream, which is easy to make yourself. There are different options for protein impregnation recipes, each of which has its own characteristics. The main types of creamy mass on egg whites:

• custard;
• raw;
• protein oil;
• protein with gelatin.

Custard

• Cooking time: 25 minutes.
• Servings Per Container: 1 Cake or 15 Cakes.
• Calorie content: 191 kcal / 100 g.
• Purpose: dessert.
• Cuisine: Italian.
• Difficulty: easy.

Protein custard is ideal for decorating the cake and filling the tubes or eclairs. It differs from other fillings in its delicate texture and very airy, light texture. It is based on a minimum of fat, unlike butter or chocolate impregnation. In addition, a protein cream keeps its shape perfectly even when it stays outside the refrigerator for a day. The great advantage of such a base for desserts is that it is prepared from affordable and simple products..

Ingredients:

• sugar – 1 tbsp .;
• chicken proteins – 4 pcs.;
• water – 0.5 tbsp .;
• lemon juice – 2 tbsp. l.

Cooking method:

1. In a deep bowl, mix water and granulated sugar, after the container is put on fire.
2. Juice is squeezed out of 1 lemon, filtered through gauze.
3. After boiling, the syrup is cooked for another 10 minutes, while it becomes thicker and darker.
4. Beat raw cold whites until stubborn peaks appear..
5. When the mixture becomes stable foam, you can start pouring a trickle of hot syrup, while continuing to whisk the proteins with a mixer.
6. Without turning off the device, lemon juice and sugar syrup are added to the components.
7. After this, the mixture is beaten for another 7-8 minutes until the mass becomes snow-white, lush, dense.
8. The finished custard protein cream can be immediately placed in tubules / eclairs or used to decorate a cake, pastries.

Protein cream for eclairs

• Cooking time: 25 minutes.
• Servings Per Container: 20 Eclairs.
• Calorie content: 439 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

Favorite by many, delicious, delicate filling is often used to fill eclairs. At the same time, in order for the dish to turn out successful, the consistency of the protein cream is important, since in case of unsuccessful preparation it can leak from the cakes. It will be possible to achieve a dense consistency of the mass if you follow the rules of its preparation. The technology for preparing the filling with creamy taste is described in detail below and with a photo.

Ingredients:

• lemon juice – 3 tbsp. l .;
• egg whites – 4 pcs.;
• vanillin;
• water -? st .;
• sugar – 2 tbsp.

Cooking method:

1. Chilled proteins need to be beaten with a mixer, in the process adding 2 tbsp. l lemon juice.
2. When the mass turns into lush foam, you can turn off the mixer for a while.
3. Put sugar together with water on the stove, stir constantly until sugar dissolves. The syrup readiness is determined as follows: you need to drip a spoonful of liquid into cold water. If the syrup does not dissolve, but curls into a small ball – it is ready.
4. Pour the syrup to the whipped squirrels hot and little by little. At the same time, beat the components at low mixer speeds..
5. After the device is turned on to the maximum and added to the mass of 1 tbsp. l lemon juice.
6. After 10 minutes of operation of the mixer, the dense foam should increase in volume, become even thicker.
7. If desired, add vanillin or another natural flavor. The filling for eclairs is ready.

For cake decorating

• Cooking time: 20 minutes.
• Servings Per Container: 1 Cake.
• Calorie content: 210 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Ideal sponge cakes – those that are smeared with a lot of protein cream. At the same time, it can be quickly made at home from improvised components: you just have to choose the right recipe from the many existing ones. Dessert will turn out to be much tastier and healthier than those presented on store shelves. Below is a description with a photo of how to cook a delicious impregnation with airy consistency for cakes.

Ingredients:

• granulated sugar – 1 tbsp .;
• egg whites – 3 pcs.;
• salt, lemon juice.

Cooking method:

1. The container for beating components and the whisk of the mixer should be perfectly clean and dry (it is better to take glass or metal dishes).
2. Proteins whip to steady peaks. To speed up this process, a container of eggs is placed in cold water.
3. After using a water bath. To do this, take a large pan into which some water is poured. Inside is a container with protein mass. Without turning off the mixer, the contents of the bowl warms up on the stove.
4. When the mixture begins to foam, it is removed from the oven. The protein product should continue to be whisked until completely cooled..
5. When the mass acquires room temperature, sugar is added to it and beat for another 5 minutes. At the end, pour a little salt here and pour in lemon juice. If desired, the impregnation for the cake can be dyed with food colors..

Protein Cream with Gelatin

• Cooking time: 1 hour.
• Servings Per Container: 1 Cake.
• Calorie content: 230 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Cream of protein and sugar is suitable for decorating confectionery, filling tubes or eclairs. If you combine it with fruits or berries, you can get a tasty work of art. The texture of the mass comes out very lush and resistant thanks to the gelatin included in the composition. From the finished product, you can make a cake or candy “Bird’s milk”, waiting for the mass to freeze. How to make egg and sugar cream with gelatin?

Ingredients:

• citric acid – 1 tsp;
• proteins – 5 pcs.;
• sugar – 1.5 tbsp .;
• water – 10 tbsp. l .;
• gelatin – 2 tbsp. l.

Cooking method:

1. Gelatin should be pre-filled with boiled water and left to swell..
2. When the component increases in volume, it is heated, not bringing to a boil, but only until the grains are completely dissolved.
3. While gelatin cools, beat chilled chicken proteins with citric acid..
4. Having achieved a homogeneous consistency and splendor of the mass, gelatin must be drained into it with a thin stream. The speed of the mixer is minimal..
5. After 5-7 minutes of whipping, you can start decorating the cake with protein cream.

Oil-protein

• Cooking time: 20 minutes.
• Servings Per Container: 10 cakes or 1 cake.
• Calorie content: 230 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: medium.

As a rule, a protein-oil mass is used to decorate cakes, align their sides and top, because it holds its shape well and is easy to work with. The filling is also used to fill cupcakes, cakes and other desserts. With proper preparation, the mass is tender, airy, and resembles cream ice cream to taste. Below is a recipe for a protein cream at home with a photo.

Ingredients:

• butter – 0.3 kg;
• egg whites – 6 pcs.;
• icing sugar – 0.3 kg;
• vanillin.

Cooking method:

1. Butter should be cut into small cubes, allowed to melt slightly at room temperature.
2. Proteins should be previously separated from the yolks, placed in a dry, clean dish, beat until a thick, dense foam is formed.
3. During whipping, powdered sugar and vanilla are added to the proteins in small portions..
4. After they begin to lay the butter, achieving perfect uniformity.

Creamy Protein

• Cooking time: 10 minutes.
• Servings Per Container: 10 cakes or 1 cake.
• Calorie content: 226 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

This filling is ideal for cakes made of custard, puff or shortcrust pastry. If desired, the components can be supplemented with seasonal fruits, then you will get a very tasty, fresh fruit mass for filling or decorating baking. If you use a gelatin-like thickener, the protein product will cease in pastille or marshmallows. How to make a filling for desserts?

Ingredients:

• lemon juice – 2 tbsp. l .;
• egg whites – 4 pcs.;
• cream with a fat content of 30-35% – 1 tbsp .;
• granulated sugar – 0.5 tbsp.

Cooking method:

1. Proteins must be cooled, and only after whipped with a mixer / whisk.
2. In the process of whipping, you need to add lemon juice to the component.
3. When the mass becomes dense and voluminous, a little cream is poured into it.
4. The filling is ready for use when perfect uniformity and high peak stability are achieved..

With condensed milk

• Cooking time: 20 minutes.
• Servings Per Container: 20 cakes or 1 cake.
• Calorie content: 400 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Impregnation for baking with condensed milk has a delicate texture, mouth-watering milk aroma and a sweet rich taste. The product can be used both to decorate the top of cakes or cakes, and as a layer between the cakes. Such a protein cream has a great advantage over others – it can not be used immediately after preparation, but stored for some time in the refrigerator.

Ingredients:

• water – 0.25 l;
• gelatin – 2 tbsp. l .;
• proteins – 4 pcs.;
• boiled condensed milk – 130 ml;
• sugar – 0.6 kg;
• butter – 0.3 kg.

Cooking method:

1. Pre-gelatin must be soaked in water.
2. Sugar is added to the swollen ingredient and the mixture is brought to a boil. After the capacity is rearranged in a water bath.
3. Whipped melted butter with boiled condensed milk.
4. Separately beat whites..
5. Without waiting for the cooling of the mass of gelatin and sugar, it is transferred to a container with eggs. Condensed milk mixture is also sent here..
6. After 5 minutes of operation, the cream is ready to use..

Creamy Protein Cream

• Cooking time: 30 minutes.
• Servings Per Container: 15 cakes or 1 cake.
• Calorie content: 210 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

It is important that all the products indicated in the recipe are fresh, and the eggs are also chilled, only then the mixture will be lush and will not settle. Any devices and utensils used must be perfectly clean, fat free, dry. In addition, it is very important to beat components for at least 5 minutes, even if it seems to you that the peaks are already stable. During cooking, it is important that the hot syrup does not boil too much: remove the pan from the heat as soon as the sugar turns light brown.

Ingredients:

• sugar – 0.2 kg;
• proteins – 4 pcs.;
• sour cream 25% – 0.25 L;
• water – 4 tbsp. l .;
• powdered sugar – 2 tbsp. l.

Cooking method:

1. Sugar should be poured into the pan, pour it with water. The syrup should be brought to a boil over medium heat and hold for another 4-5 minutes.
2. The protein part of the eggs is beaten until foam, after which boiling syrup is poured here.
3. Reducing the power of the mixer, the mixture continues to beat for about 10 minutes until the product becomes homogeneous and cools to room temperature. During this time, the meringue volume should double.
4. Sour cream is whipped separately. If desired, add a little citric acid or a thickener to it.
5. Meringue is added in small portions to sour cream and, using a spatula, the protein mixture is thoroughly but carefully mixed.

With cocoa

• Cooking time: 20 minutes.
• Servings Per Container: 10 cakes or 1 cake.
• Calorie content: 200 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

The original taste, delicate chocolate aroma and mouth-watering beautiful appearance are the distinguishing characteristics of such a filling for baking. Depending on your individual preferences, the cocoa powder in the recipe can be replaced with black, milk or white chocolate, which is finely ground (using a grater or knife) and added to other components.

Ingredients:

• vanillin -? up .;
• proteins – 4 pcs.;
• icing sugar – 100 g;
• cocoa -? st.

Cooking method:

1. First, the eggs are beaten with powder..
2. After 5-7 minutes, cocoa is sent here (it is better to pour 1 spoon).
3. Without stopping the mixer, vanillin is added to other products.
4. After another 5 minutes, the protein filler for cakes / eclairs will be ready.

With jam

• Cooking time: 20 minutes.
• Servings Per Container: 10 cakes or 1 cake.
• Calorie content: 210 kcal / 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: medium.

This recipe is more time-consuming than classic, but the result will please you. The finished product has not only an attractive appearance, but also a pleasant berry or fruit taste. You can add any jam or jam to the protein cream, while the component must be crushed in a blender or wiped through a large sieve. The finished product may be stored in the refrigerator for no longer than 36 hours.

Ingredients:

• granulated sugar – 90 g;
• proteins – 3 pcs.;
• gelatin – 1 tsp;
• any jam – 3 tbsp. l.

Cooking method:

1. Soak gelatin in a little water in advance.
2. When the mixture swells, place it on a slow fire and heat until the gelatin dissolves.
3. Warm the jam separately, wipe through a sieve and dissolve sugar in the product. Keep the ingredients on the stove for 5-6 minutes, so that they boil.
4. Send gelatin here, mix the ingredients thoroughly.
5. Beat the eggs until stable peaks and add the mixture of jam to them, without stopping the whipping. After 3-4 minutes, the protein filling for baking is ready.