How to make protein cream at home. Custard protein cream for decorating cakes

What is a holiday without guests, gifts and cake? Boring! A holiday for that and a holiday that have fun, chat, dance and indulge yourself with all sorts of sweets! If you know how to bake cakes and make delicious creams, this is already half the battle. Today we will look at options on how to decorate a cake at home.

How to decorate a cake at home?

How to decorate a cake at home with cream

First of all, you need to deal with the question of what kind of cream is ideal for decorating confectionery. There are not many of them:

• oil;
• protein;
• creamy.

The basis of the butter cream is butter, with a fat content of at least 82%. You can also use condensed milk or powdered sugar to make the cream. As for the proportions, when preparing butter cream with condensed milk, it is necessary to take into account the consistency of the milk itself. Very often, experienced confectioners use boiled condensed milk, it is denser and ensures the stability of the cream. To give the decor the desired shade, it is more advisable to use liquid food coloring.

In butter cream you can also add cocoa powder or chocolate melted in a water bath. This technology is ideal for decorating chocolate biscuits and cupcakes.

Protein cream - one of the capricious. Its preparation will require patience and endurance from you. For decorating cakes, custard protein cream is used, the preparation of which takes place in three stages:

• Pour ¼ cup of clean water into a saucepan and add 6 tablespoons of sugar. Put on the fire and cook the syrup for 3-5 minutes after boiling (checking readiness is easy enough - dip a spoon into the syrup and raise it so that the finished syrup flows down - if the thread is thick and continuous, your syrup is ready);
• put 3 cold egg whites in a clean and dry bowl and beat with a mixer until a thick white foam (to get stable peaks, you can add 3-4 drops of lemon juice or a pinch of citric acid);
• Continuing to beat, pour the prepared sugar syrup into the whites in a thin stream and beat the resulting mass for another 1-2 minutes. At this stage, the necessary flavors and dyes can be added to the cream.

The finished cream is also applied to the cake using a pastry syringe and nozzles. The capriciousness of the cream lies in the fact that overcooked or undercooked sugar syrup will cause the flowers and patterns from the cream to lose their shape very quickly. And the overcooked syrup will add bitterness to the cream. To thicken the protein cream, you can use agar-agar (this is a natural product that is safe for children and adults).

To prepare butter cream, you will need fatty confectionery cream (at least 32% fat) and powdered sugar. Cream is also a rather capricious ingredient. Before whipping, it is necessary to cool not only them, but also the container in which you will whip the cream, as well as the whisks of the mixer. The observance of time when whipping the cream also plays an important role, a common mistake of novice cooks is over-whipped cream. Cold cream is whipped with powdered sugar until stiff peaks are obtained. If you doubt that the cream will not lose its shape within 12-24 hours, you can add a special thickener to it, which is sold in almost any supermarket. Butter cream can also be given any shade, but the classic option for decorating cakes with cream is the white color of the cream.

How to decorate a cake at home with mastic

Today, confectionery products decorated with mastic figures are very popular. It is also worth clarifying here that there are two options making mastic:

• sugar;
• marshmallow.

The first option is more time consuming, but guarantees the stability and strength of your figures and flowers. By the way, almost every one of us has come across such figures and flowers - they are sold as decor for Easter cakes. Sugar and marshmallow mastic are sold ready-made, but you can also make them yourself.

To make sugar paste you will need:

• 80 ml of water;
• 7 g of instant gelatin;
• 15-20 g of soft butter;
• 2 tablespoons of glucose (fructose);
• 1 kg of powdered sugar.

Gelatin must be prepared in advance. To do this, fill it with cold water and set aside for 30-40 minutes, then heat the mass until the gelatin is completely dissolved (but do not boil!). Add butter and glucose to hot gelatin, mix until smooth and refrigerate. If you want to give the mastic any shade, then the dye must be added to the hot gelatin. Powdered sugar is added to the mass only after complete cooling. It is necessary to knead the mastic like dough for dumplings (sprinkle the table with powdered sugar and knead the mass until the mastic stops absorbing the powder).

For the preparation of marshmallow mastic you will need chewing marshmallows (marshmallows), powdered sugar, a little butter. Marshmallows must be heated in a microwave or in a water bath until they increase by 1.5-2 times (a piece of butter must be added to a container with marshmallows before heating). Stir the enlarged sweets, add dyes and, adding powdered sugar, knead the mass similar in consistency to plasticine. This mastic is used to cover cakes and create various figures.

You can decorate the cake with fresh or canned fruit, grated chocolate, coconut flakes.

Ideal for decorating baked goods. If you do everything right, the decoration from such a cream will keep its shape, will not spread, it will turn out snow-white and very tasty. You can layer cakes with protein foam, fill cakes, decorate a cake and cook original flowers and leaves at home.

Like any other, protein cream for decorating a cake is prepared in a special way. It is a little capricious, requires compliance with the temperature regime and a certain speed and time of beating. Follow the recommendations:

1. The container in which the protein mass will be whipped must be wiped dry. Also, there should be no traces of fat on the walls and bottom.
2. When separating the proteins, make sure that no drops of the yolk get in, otherwise the foam will not be lush and stable, and it will not be possible to prepare a high-quality cream.
3. Readiness is checked as follows: with a spoon or whisk, you need to lift a small part of the cream. If the slide does not settle, the mass is ready for decoration. This method is also called "to lush peaks."

1. The temperature of the proteins should be about 10 degrees, that is, in the evening they must be placed in the refrigerator, and taken out immediately before cooking. The dishes in which you will beat the foam should also be cold - put it in the cold for half an hour. If the eggs have just been bought, and the cream needs to be made quickly, beat the whites in a bowl set in another container with ice water (ice).

Do not overdo it when whipping the foam, otherwise it will turn out to be "clogged", lose airiness. Depending on the power of the mixer, the process lasts about 5-10 minutes. Beating whites with a whisk at home is difficult and long: it will take you at least half an hour. You can use an immersion blender. In this case, it is necessary to constantly scroll it over the entire container or twist the dishes with proteins themselves.

protein cream recipe

The standard recipe is very simple. Buy all products in advance and put in the refrigerator for the whole night. Start making cream only when the cake is completely ready for decoration: assembled, its surface is covered with icing, cream or confiture and leveled. Protein custard is denser, and the recipe is also simple. The most stable cream based on proteins - with the addition of gelatin.

Ingredients:

1. Sugar - 1 cup;
2. 3 proteins;
3. 100 milliliters of ordinary water;
4. Salt - 1/5 teaspoon.

Cooking process:

1. Boil the custard syrup. To do this, mix sugar and water, put the saucepan on a small fire. Bring to a boil and start stirring vigorously. Boiling time - about 35 minutes. The syrup should be thick enough, caramel-colored, and lose some volume. Stir regularly, otherwise the syrup will simply harden and turn into a lollipop.
2. We check the readiness of the syrup using the ball method: drop a large drop of syrup into a glass of cold water, wait until it cools. Remove the drop and roll into a ball in the palms of your hands. Happened? The syrup is completely ready for this recipe.

1. 5-8 minutes before the syrup is ready, start whipping the egg whites. Carefully separate them, add a little salt, dip the beaters of the mixer there and turn it on at medium power. After about three minutes, increase the power to the maximum. When the squirrels do not flow from the upturned dish, begin to pour in the hot (freshly removed from the heat) custard syrup. The jet must be very thin, it must be poured in slowly, otherwise the proteins in the foam will simply boil.
2. It is necessary to beat the mass until it cools down. At this stage, it is advisable to have an assistant so that someone interferes with the syrup, and someone whips the whites.
3. To cool the custard faster, you can place the whisking bowl in another container of cold water before decorating the cake. Cream with gelatin must be immediately removed in the cold.

Protein cream for cake decoration can be flavored and tinted. As a flavoring in accordance with the recipe, you can use:

• vanilla powder or extract;
• rum, liqueur, cognac;
• lemon or orange zest (you can simply decorate on top of the cream);
• some nut flour.

Dyes are used food according to the recipe. The cream has a snow-white color without yellowness, as in oil, so any color will be pure and without impurities. Cocoa powder can be used as a dye: it is mixed with sugar, which goes into syrup. But more often, the protein mass is left in its natural form - snow-white peaks, flowers or sides look great on the surface of the cake, especially if it is covered with contrasting icing, cream or caramel.

Jewelry based on protein cream

Snow-white or tinted according to the recipe protein cream can be used anywhere in the cake: sides, top, layer between the cakes. From it you can prepare many decorative elements of a confectionery product:

1. Sides. You will need a cornet with a nozzle. The cream is squeezed onto the prepared surface (icing, jam) along the entire top line of the cake.
2. Lettering at home. The smallest nozzle is used. It is necessary to complete the inscription with a sharp movement back so that there is no ugly “tail”.
3. Flowers. Roses, lilies, chrysanthemums, tulips, daisies - a pliable protein cream is suitable for forming any flower, leaf or other figure. The recipe for making these flowers is extremely simple. Flowers can be prepared immediately on the cake, and separately on a plastic “nail” with a round hat or other improvised means. A separately made flower can be placed on a glass or glass and put in the freezer for 10-15 minutes. This will make it easier for them to decorate the cake without wrinkling it.
4. The sides of the cake are also decorated with cream using a syringe or a bag with a corrugated nozzle. The diameter of the nozzle is not less than 0.5 cm.
5. The easiest recipe is to cover the entire surface of the cake with cream, and then decorate with fruit slices or sprinkles, nuts, grated chocolate. This is easiest to do at home.

Protein cream adheres perfectly to both the dough and the coating. It fills all the bumps and cracks on the surface of the product, and therefore can serve as an excellent coating in any cake recipe. Light texture, minimum calories and snow-white color - the cake decorated with protein cream is elegant and beautiful. You can decorate the decor from it with fresh fruits and berries, lined with slices, cocoa powder (you can use stencils), various sprinkles, mastic elements and chocolate figurines or homemade openwork patterns.

Video gallery

Every housewife can make a lush protein cream.

Gentle and airy protein cream is loved by both adults and children. Products stuffed with such a snow-white mass can decorate any festive table or make an ordinary dinner bright and unforgettable.

Any novice cook or ordinary housewife will be able to prepare a protein cream. It is great for decorating the surfaces of cakes or pastries. They can fill tubes, but it is not suitable as a layer.

How to make protein lemon cream, recipe with photo

The most important thing in such a cream is well-whipped egg whites.

Tip: To whip the whites into a thick foam, you must carefully separate them from the yolks. Chicken egg yolk is very fatty, and if even a drop of it gets into the whites, then they will not be beaten.

Tip: You always want to whip egg whites quickly. To do this, before starting the process, put them in the freezer for a few minutes. When the surface of the mass is covered with ice, remove it from the freezer and start whisking quickly.

How to make protein lemon cream so that it turns out airy and tasty? Here is the recipe with photos:

Ingredients:

• Lemon juice - a few drops or citric acid - 5 grams
• Sugar - 150 grams
• Water - 10 ml
• Egg - 3 pieces

Cooking:

1. Carefully separate the proteins from the yolks so that not a drop of the yolks gets to the proteins. Put them in the freezer for 15 minutes

2. Make syrup from sugar and water. It should thicken well

3. Remove frozen proteins from the freezer, add lemon juice or citric acid to them

4. Start whipping the whites, adding a drop of syrup

5. Beat until the mass increases three times

6. As soon as the last drop of sugar syrup has got to the whipped proteins, turn off the mixer

The cream will turn out lush, tasty and thick. They can fill tubes or decorate cakes.

Recipe for protein cream according to GOST

GOST is an accepted state standard, so cooking according to the norms is considered the most correct and optimal.

The recipe for the preparation of protein cream according to GOST:

Ingredients:

• Egg whites - 3 pieces
• Sugar - 140 grams
• Water - 50 grams
• Lemon juice - a few drops
• Vanilla sugar - 1 sachet

Cooking:

1. Boil the sugar syrup. Fully cooked syrup on fire bubbles in large circles

2. Add a bag of vanilla sugar to the proteins. Start whipping the chilled egg whites, pouring the hot syrup in a thin stream

3. When the mass increases by 3 times, and the syrup is over, stop whipping - the cream is ready

Easy Protein Cream Recipe

The basis of all varieties of protein cream is a classic recipe. It is simple, and you can make it quickly by whipping with an ordinary whisk.

A simple recipe for protein cream is that even non-chilled proteins can be whipped. It is enough to put the dishes with them on ice, and the proteins will whip up as quickly as after the refrigerator.

Important: If there is no time to boil the syrup, you can take powdered sugar and add it to the proteins in small portions.

Tip: Store such a cream will not work, it will quickly lose splendor. Therefore, use it immediately after preparation.

Sour cream protein cream, recipe with photo

Such a cream is more saturated, with a creamy taste. Sour cream protein cream is used to fill tubes, decorate pastries and cakes. It can also be used as a layer.

A recipe with a photo will help you prepare a delicious and snow-white mass.

Ingredients:

• Egg whites - 4 pieces
• Sugar - 0.5 cups
• Water - 10 ml
• Cream or sour cream - 150 grams

Cooking:

1. Boil the syrup

2. Start whipping the chilled proteins, adding syrup drop by drop

3. Continue whisking, adding small portions of cream

Important: You can add fruits to this cream. They will make it more dense and tasty.

Chocolate Protein Cream Recipe

In addition to fruits, cocoa can be added to the protein cream. This technique will add beauty and unique taste to products.

Tip: Make a chocolate protein cream and combine it to decorate a cake or brownie.

The recipe for such a cream is simple - beat the proteins with syrup, as described above, and at the end add a tablespoon of cocoa.

Tip: To avoid lumps in cocoa, mix it with a small amount of powdered sugar or granulated sugar before adding it to the mass.

Preparation of protein custard

Many housewives believe that protein custard is whipped proteins with the addition of hot sugar syrup. But there is another cream recipe with the same name:

1. Preparation of protein custard begins with cooking custard from milk, sugar, one egg and a tablespoon of flour. When the cream is ready, leave it on the stove to cool. Then beat it with a mixer with 50 grams of butter

2. Now beat the proteins with sugar, as usual, adding citric acid and vanillin

3. Combine whipped egg whites and custard. Beat again to get a lush homogeneous mass - the cream is ready.

Important: You can lubricate cakes with this cream and fill baskets and wafer rolls.

Cooking oil protein cream, recipe

Butter creams go well with biscuit cakes. Prepare buttery protein cream to surprise your guests with the unique taste of homemade cakes.

Ingredients:

• Egg whites - 2 pieces
• Butter - 100 grams
• Sugar - 150 grams
• Liqueur - 2 tablespoons

Cooking:

1. Melt the butter, cool and beat with a mixer until a thick consistency

2. Beat the chilled proteins with sugar until the volume is increased by 3 times

3. Continue whisking, adding butter in small portions

4. At the last stage, pour in the liquor, beat for another minute and turn off the mixer - the cream is ready

Important: This cream is used to prepare various desserts.

How to make liquid protein cream?

Often, for some types of pastries, a liquid sweet mass may be needed, for example, to decorate Easter. How to make liquid protein cream?

Tip: To make the protein cream turn into a fluid mass, add a few drops of plain water to it.

Even culinary experts warn housewives that they need to be responsible for the process of whipping proteins - they need to be frozen and the dishes wiped dry. If water gets into the mass, the cream will be liquid.

Protein cream with gelatin for cake decoration, recipe

From such a cream, you can make a soufflé for "Bird's Milk" sweets. Protein cream with gelatin is great for decorating a cake.

Ingredients:

• Egg whites - 5 pieces
• Gelatin - 2 tablespoons
• Citric acid - 0.5 tablespoon
• Water - 5 tablespoons
• Sugar - 1-1.5 cups

Cooking:

1. Fill the gelatin floor with a glass of boiling water and leave to swell. If lumps are visible after it cools, heat the mass on gas and leave to cool

2. Beat the chilled proteins with sugar and citric acid

3. When the protein mass increases by 3 times, start pouring gelatin in a thin stream, continuing to beat

4. Gelatin is over - the cream is ready!

Important: Under such a cream, whole berries or fruit slices will look great on cakes.

Every woman can make such a cream, even if she does not like and does not know how to cook. Many housewives ask: how to cook a delicious protein cream? Our advice and feedback from other women will help you make the most delicious protein cream.

Tip: To check the readiness of the syrup, take a little sweet mass with a spoon and pour it onto a plate. If it solidifies and does not spread, then the syrup is ready.

Tip: Pour only hot syrup into the mass. If it cools down, then the cream may not work.

Previously, only the best chefs could make such a cream. Currently, his recipes are available to all women. Create miracles in the kitchen and surprise your household and guests!

Video: video recipe: protein cream for cake

The windows of pastry shops are often decorated with cakes and pastries with protein cream, which is used as a decoration. Also, this cream is used to fill tubes and wafers. The protein mass is unsuitable for impregnation of cakes, since it does not give the desired stickiness.
You can also prepare protein cream for a cake at home. To get the right consistency, it is important to be attentive to details and careful in the cooking process. The basis of the protein cream is eggs beaten with sugar. Protein creams are soft and airy. You can use food coloring and essence to add flavor and color to the cream.

How to make protein cream at home

Protein cream can be used in many ways, because the mass is very lush and airy, it does not fall even the next day. Today, in addition to the classic protein cream recipe, you can find other variations, the basis of which remains the same (proteins and sugar), ingredients are added to this mass to change the taste characteristics and structure of the cream.

Ingredients for making classic protein cream:

• squirrels - 3 pcs.
• sugar - 200 gr.
• water - 100 ml.
• salt - a pinch.

In order for the cream to get the desired consistency, you must use only fresh eggs. Carefully separate the whites and refrigerate them. The bowl in which we beat the eggs must be clean and dry.
Cooking time - 45 minutes.

The whole process can be divided into several stages:

1. We cook syrup. We put water in a saucepan over medium heat and pour sugar into it. Bring to a boil. You should have a thick, caramel-colored syrup. You can check the readiness of the syrup by pouring a drop of syrup into cold water, if you can roll a ball out of the cooled syrup, then you have completed the first stage successfully. If you have overcooked the syrup. then you can solve the problem in this way: reduce the fire to a minimum, add a small amount of water to the pan with syrup and stir quickly. When you get a smooth syrup again, add heat, bring to a boil and you're done.
2. We beat the whites. Whites whip better if you add a pinch of salt. Start whipping slowly, gradually increase the speed. It is important not to overdo it, because then the mass may settle. When the protein mass begins to make peaks, you can check the readiness - turn the bowl over, if the proteins do not flow out, then you have succeeded in perfectly whipping the proteins.
3. We combine syrup and proteins. The whisk must be immersed again in the proteins and the beating process should be continued, at the same time, pour the syrup in a thin stream. Be careful, liquid is hot. You need to beat until the mass cools down.

As a result, you should get a light, airy, tender mass. Try to give it some form, if the cream gives in and takes shape, then you have worked hard and everything worked out. Leave the cream on for 30 minutes, after which you can start decorating.

Protein cream for a cake in a water bath - a simple recipe for novice housewives

This method of making protein cream is simpler.

You need to prepare:

• 4 squirrels,
• 200 grams of sugar
• vanilla
• citric acid.

The first thing you need to do is install a steam bath. To do this, take two saucepans, one more for boiling water, the other less for proteins.
Separate the whites from the yolks and pour them into a dry container. Add the rest of the ingredients and beat at low speed for 1 minute. We put the saucepan with our mixture in a water bath and beat for 15 minutes over low heat. Then remove from the steam bath and beat until the cream cools down. If the cream cools down without whipping, then the protein mass will settle.

The most common mistakes when preparing protein cream
It is very important to be careful at all stages of preparation.

Your cream may fail for the following reasons:

1. The syrup is overcooked, if your mixture has turned a dark brown color, then it is unusable.
2. Syrup was poured in quickly. In this case, pieces of caramel form in your pan, which do not dissolve, stick to the bottom.
3. The syrup is poorly cooked. If you did not check the readiness of the syrup and it turned out to be unprepared, then after combining with proteins, your cream will remain liquid.
4. Proportional mismatch. In this case, your cream may be too sweet, sour, bitter, etc.
5. Poorly beaten egg whites. Remember that you need to beat the proteins constantly without stopping, because the proteins without syrup quickly settle.

Remember that you can store protein cream in the refrigerator for no more than 36 hours.

Cake with protein cream - a delicious and easy solution for a festive dessert

A well-made protein cream keeps its shape well, you can see for yourself. Methods for decorating with protein cream are very diverse. The easiest way to learn how to decorate cakes and pastries is to use a pastry syringe with different nozzles. Protein cream goes well with the taste of biscuits and honey cakes.
In order for your cake to become a decoration of the festive table, you need to think first of all what kind of cake you want to bake. Today, biscuit cakes with protein cream with the addition of gelatin are very popular. Such desserts are lush and persistent, and a layer of protein mass with gelatin is very similar to bird's milk.

To prepare the cream, we need:

• squirrels - 5 pcs.;
• gelatin - 2 tbsp. l.;
• water - 9 tbsp. l.;
• sugar - 1.5 tbsp.;
• citric acid - 1 tsp

We prepare a protein cream with gelatin according to this principle:

1. pour gelatin with boiled cold water for an hour and a half;
2. dissolve the swollen gelatin in a saucepan over a fire (do not bring to a boil);
3. beat the whites with citric acid and sugar;
4. pour gelatin into the protein mixture in a thin stream, beat without stopping.

Prepare biscuit cakes and soak them with the syrup you like. Make a layer of gelatin-protein cream and decorate your cake on top. For decoration, you can use a classic protein cream, which you can use to make an inscription or “plant” flowers.

Any cake will look unfinished if not decorated. Decorating a cake with protein cream is minimal in terms of time and products. Properly prepared, protein-based cream retains its shape perfectly, can be dyed with food coloring, allows you to create various flowers, patterns, congratulatory inscriptions and so on using a special bag or syringe.

Protein cream for decorating a cake can be of different types. The simplest is prepared from proteins and powdered sugar; gelatin, flavors, cocoa powder can also be added to it. In addition, the cream can be brewed (custard protein cream has a denser consistency). So, let's master the steps for preparing the right protein cream for decorating cakes.

Varieties

Several types of cream can be prepared from egg whites, which vary depending on certain components in the composition. You can decorate your product with one of the following compositions:

• basic raw is made on the basis of egg whites and sugar (powdered sugar);
• protein-oil with the addition of butter;
• protein cream with gelatin;
• also cream on egg whites can be custard (whipped in a water bath).

The protein-oil cream for decoration is also used in the creation of Swiss and Italian meringues, and is the basis for cream muslin.

The easiest to prepare and decorate is the basic protein cream, which does not boil down and remains raw. In fact, this is the basis for meringue, used fresh (not baked in the oven). However, such a mass can be unstable. Therefore, to make the mixture more dense and strong, gelatin is added to it.

Butter cream is also slightly different in structure - it is glossy, more dense and oily, and also holds its shape well when working with a pastry bag. In principle, making a protein cream for decoration is not difficult, no matter what products are used.

Basic protein cream

The traditional cooking method, which can decorate any cakes and desserts quickly and in an original way, is the main protein-based raw. Recipe for protein cream for cake decoration:

1. Take proteins and powdered sugar, based on the proportion of 1 protein / 2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs, you will get about 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, a pinch of citric acid or salt can be added to the cream. Salt is used to obtain a fluffy mass of protein in the process of whipping, citric acid removes the excessive cloying of the mixture.
2. So, we take out the chilled egg, carefully separate the proteins into a clean and fat-free container. We make sure that not a single drop of the yolk gets inside.
3. Proteins are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing to maximum. The whole whipping process should take about 15 minutes. As a result, you should get a fluffy foam, about 3 times more in volume than the original mass of the protein.
4. Readiness is checked by consistency. Stable peaks are protrusions on the surface of the protein foam that do not fall off or spread.
5. Sugar or powdered sugar is gradually added to the already prepared whipped foam. It is best to pour it directly onto the beaters of the mixer so that it does not grab into lumps. At the very end, we introduce citric acid - dilute a pinch of acid with a couple of drops of water and add it to the mixture.
6. Any flavorings and dyes, for example, vanillin, cocoa powder, food coloring, are introduced at the very end into the finished foam.

You need to use such a cream for decorating a cake at home immediately, until it has lost its airiness, and then put it in the refrigerator. Remember that with protein cream you can’t make small details. Best of all, large flowers, leaves, zigzags, sides for a cake are obtained from it. Also, with a cream at home, you can level the cake under mastic or icing.

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly on the steam bath, during which the protein is partially folded, the mixture is thicker and as embossed as possible.

Protein Custard Recipe:

1. Separate the proteins from the chilled 3 eggs, pour into a clean dish, previously wiped dry.
2. Boil the syrup separately. For it, you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour sugar into a saucepan with a thick bottom, pour water, stirring, bring to a boil. After boiling, reduce the heat to a minimum, boil for a few more minutes so that the mixture thickens slightly. We take a test on a soft ball - drop a large drop of syrup into a cup of chilled water, remove the resulting lump, if you can roll a ball with your fingers, the syrup is ready.
3. Add acid to the hot syrup (you can also use lemon juice), stir to dissolve it.
4. Now organize a water bath on the stove, in a saucepan without water of a smaller size, start whipping the whites when the water in the lower container boils. It is necessary to start the whipping process in parallel with the preparation of the syrup.
5. When the protein mixture becomes fluffy and stable peaks appear on it, pour hot, almost boiling sugar syrup onto the whisks in a thin stream. This must be done very carefully so that the sugar does not take lumps.
6. Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be immediately cooled, without ceasing to beat. To do this, you can put it in a pot of cold water. Beat the mixture until completely cooled, this is about 15 minutes of continuous work with a mixer.
7. Ready custard protein cream when turning the bowl should not spread or fall out. You need to use it to decorate the cake right away, most often they use a confectionery syringe or bag for this, there are many master classes on this topic.

It is necessary to apply such a composition on a completely dry coating. For example, on soft glazes, other creams, or overly soaked biscuit cakes, the cream may leak. This capricious mixture is not afraid of butter cream, mastic, as well as dry cakes from any dough. The cream can also be colored using gel or other food coloring.

Cream roses and leaves, popular in the design of cakes in Soviet times and today, are made just from an oil-protein cream. It keeps its shape perfectly even at room temperature, cooked, it does not spread and it turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates staining well, and thanks to its good relief, it can be used to create various decorations.

The proportions are as follows: for one large egg white, you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (high-quality, not margarine or spread). To cover the surface of a medium-sized cake and create small decorations, a volume of cream made from 3 proteins will be enough.

Before making a protein cream using this technology, it is necessary to cool the eggs, and remove the oil from the refrigerator and hold at room temperature:

1. Mix the whites with sugar with a whisk, do not beat until stable peaks, put in a water bath. The water in the lower container should barely boil, the bowl should not touch the water. Stir the mixture constantly so that the egg whites do not curdle.
2. When the sugar crystals dissolve, remove the saucepan from the water bath, add vanilla and start beating with a mixer at medium, and then at maximum speed.
3. In this case, sharp hard peaks will not work, the mixture comes out soft and tender, with a smooth relief. When the mixture becomes slightly warm, add soft butter, cut into cubes. Continue whisking until the ingredients are combined.
4. At the very end, you can add the food coloring you need, and then beat the cream for about 2 more minutes.

Before making the protein cream according to this recipe, you can practice on the raw protein base cream. A dessert or cake decorated with it must be immediately removed in the refrigerator so that the oil in the composition does not flow.

On gelatin

Cream with gelatin is guaranteed to harden, so it is used by novice housewives, it is also suitable for creating complex decor, for example, small leaves or flowers. It is also suitable for greasing the sides of the cake and the top, it can be used to decorate cupcakes, muffins, desserts. For it you will need:

• 5 large proteins;
• 1.5 cups of powdered sugar;
• 2 tablespoons of instant gelatin;
• 10 tablespoons of plain water;
• 5 grams of citric acid.

The preparation is quite simple:

1. Pour gelatin into a small container and fill with cold clean water. Leave it for about 15 minutes for the mixture to swell. After that, heat the gelatin mass in a water bath or on the slowest fire, but do not bring to a boil. Melt all the gelatin crystals, then set aside to cool.
2. In a clean bowl, beat the whites until fluffy foam, at the very end add citric acid and sugar.
3. After that, pour in the chilled gelatin in a thin stream, beat for about 5 more minutes until the components are combined.

At first, the cream will be quite soft and liquid, but after decorating and cooling the cake in the refrigerator, it will harden and become more dense due to gelatin. If the mass seems watery to you, you can put it in the refrigerator for a few minutes so that the gelatin begins to solidify. In this case, it is important not to miss the moment when the cream is still soft, and you can decorate the dessert with it.

And now we decorate the cake with protein cream - we transfer it to a pastry syringe or a bag with a relief nozzle, use part of the cream to grout the side surface, and squeeze out a beautiful side and other decorative elements from the bag as desired, for example, flowers and leaves. Decorating cakes at home will no longer be a problem for you.