How to decorate a sponge cake with protein cream. Protein cream for decorating cakes and pastries: the best recipes

Protein cream for cake decoration is mainly used for filling wafer rolls, custard cakes, coating the sides and tops of desserts. For the layer, it is advisable to make another cream (custard or butter), since the protein mass will lose its airiness between the cakes and does not hold its original shape very well.

The protein cream contains a considerable amount of sugar, this prolongs its shelf life, but negatively affects the slimness of the figure.

The oil layer is less likely to remain fresh, but this does not mean that there are no restrictions on the time of use for protein cream.

I advise you to eat dessert with protein cream as soon as possible in order to enjoy its taste to the fullest.

Let's start cooking

There are several types of creams that can be prepared using egg whites. Each of them has its own recipe:

Custard.
Raw.
With gelatin.
Protein-oil.

Rules for working with proteins

Simple and quick ways to decorate cakes include meringue or protein cream. Cooking does not tolerate deviations in the technological process, so remember that:

The whisk and bowl where you intend to beat the egg whites must be very clean and dry. Even a drop of fat or moisture will significantly affect the beating and reduce it by half.
Before you start whipping the protein cream, cool the main product to about +2 degrees.
To complete the first step, pour boiling water over the entire instrument and wipe dry with a kitchen towel. Set the dishes aside for a while and pour in the egg whites when they have cooled down.
The protein mass is whipped either manually or using electric devices. Each method has its own advantages, and now we will look at which ones.
Working with a regular whisk will take more time, but the sugar crystals will have time to completely dissolve and will not be noticeable during tasting.
If you are in a hurry, plug in a mixer or blender, it will help you achieve results much earlier. In this case, you need to be attentive and careful, because the whites will break down and liquid will form at the bottom of the dish.
Crystals that do not have time to dissolve will ruin both the appearance of the cake cream and its taste. It will not be as elastic, and grains that will creak on your teeth will not add extra points to the dessert.
To avoid such troubles, replace regular sugar with powdered sugar, just don’t forget to sift it. This recipe will help you prevent lumps from forming.

Recipe: preparing protein cream, which is used to decorate the cake

The base for protein cream made from raw eggs is: powdered sugar; proteins; crystalline citric acid and salt.

The proportion of ingredients is calculated using a simple formula: for one protein extracted from a medium-sized chicken egg of the 1st category, you need to take two tablespoons of granulated sugar or powder.

More specifically, the product yield table looks like this:

140 g of the finished product will be obtained from two chilled proteins and four tbsp. spoons of powdered sugar.
210 g - from three proteins and six tbsp. spoons of powder.
You will get 280 g if you beat
protein and 8 tablespoons of powdered sugar.

By pouring table salt into the cake cream, you will make the task of whipping easier and strengthen its shape, but will slightly distort the taste.
However, if you are committed to a longer process and are confident in your abilities, you can do without this trick. The main thing is that the proteins are sufficiently cooled.
Citric acid added in a few crystals will remove the cloying.
Cool the bowl in which you will turn the whites into a light snow-white mass.
Separate the whites from the yolks with a steady hand, otherwise you risk breaking the yolk and letting droplets of fat into the protein mass. And, as is already known, they slow down the whipping.
Beat egg whites only in containers made of suitable material. This is metal, glass. Very often there are greasy stains on the plastic surface that are difficult to wash off.
Choose the appropriate volume of the dishes; in addition, they should be wide.
Do not use an enamel bowl with a damaged surface or aluminum pans for whipping.
Placing the bowl of whites on ice will speed up the process. This recipe is good for beginner cooks who have not yet gotten their hands on it.
There is a known method of whipping protein cream for a cake at high temperature. This results in a mass with a denser structure. I think there is no need to explain to you how to make a water bath.
So, turn the mixer on low speed and beat the egg whites for 50-60 seconds. Then place the bowl with the protein mixture in a water bath and, at a very low boil, beat the protein cream for another quarter of an hour.
Once foam has formed, remove the whites to the counter and continue beating for a few more minutes (watch the video).
The volume of the finished cream is three times greater than the original product. Finish the process when you see that the colorless whites have turned into a snow-white fluffy mass.
The criterion for high-quality whipping is based on the formation of so-called stable peaks. In the confectionery world, this is the name given to the sharp protrusions that remain on the surface after removing the whisk from the bowl.
First beat the egg whites without sugar, and then add this sweet product little by little.

How to make the protein cream for a cake more tasty by removing the cloying, a little trick will help: dilute a few crystals of citric acid and pour the solution into the bowl at the end of whipping.
If desired, or if the cake recipe calls for it, add flavorings or colors at the end.
The airiness is temporary, so apply the cake cream immediately after cooking. You won’t be able to make decorations in the form of small parts from it, but this cream is ideal for coating the sides and top of the cake.
Raw whites may contain pathogenic microorganisms, so before cracking eggs, wash them thoroughly with baking soda.

Now we will learn how to make protein cream for a cake with sugar syrup. To get 225 g of product you will need:

6 tbsp. spoons of granulated sugar; 60 ml water; 3 squirrels; 3-4 drops of citric acid solution. Also take a small fireproof container to boil the sugar syrup.

Watch the video for the recipe:

Pour water over sugar and cook over low heat. Stir the mixture constantly, avoiding splashing on the walls of the dish.
Test the syrup for doneness using the ball method. To do this, take the syrup into a small spoon and dip it into a cup of cold water. The cooled syrup easily rolls into a ball.
If the method does not suit you or you are afraid of burning your fingers, try the syrup differently: lift the spoon with the syrup up and pour it back. If a thick thread forms, remove the pan from the stove.
Beat the pre-chilled egg whites until fluffy. Use a mixer, as you will not have extra time for manual work.
Continuing to operate the mixer, pour in the hot sugar syrup in a stream.
Do not stop whipping and bring the protein cream to a comfortable temperature. If you want to complete the task faster, place the bowl of protein cream in a pan of ice water.
By using hot syrup (its temperature is above 100 degrees), you kill harmful bacteria that may be in the proteins. So, the cream that can be prepared using the method described above is safe. It holds its shape well and is quite ready to decorate the cake.

A simple recipe for protein cream with added butter

Protein cream with butter is often used to decorate dessert dishes. If it was prepared according to all the rules (by brewing method), it will be smooth and shiny. The structure of the cake decorating cream is light, it remains fresh for several hours even at 25 degrees.

Ingredients: 150 g sl. butter and powdered sugar; 3 squirrels; 3-4 drops of lemon juice.

Depending on the quality of the oil and the size of the eggs, the amount of ingredients may vary.

Therefore, remember the proportions: for one large egg you need to take 50 g of powdered sugar and 75 g of butter.

To prepare protein cream, watch the video and follow the recipe:

Cut the cold butter into cubes and place on a plate. Leave on the counter for an hour until it becomes soft and pliable.
Beat the egg whites and mix with the hot syrup. You don’t have to brew the protein cream, but simply add powder to the whipped whites, but then you will be faced with the question of the safety of the product. It is better to get rid of harmful bacteria immediately than to endanger the health of your loved ones.
Once the protein cream holds its shape well, start adding butter. Whip until the cream is smooth and shiny, it is now ready to use.
If at the last stage grains form in the cream due to the difference in temperature of the components, it’s okay. Keep whipping the egg white cream and everything will work out.

Mix sugar and water in a cauldron. Cook our syrup over medium heat for 2-4 minutes. Our mass should turn into golden caramel, but under no circumstances should it be overcooked.

At the very beginning the mass will boil with large bubbles, after which the boiling will decrease and will be very slow. At this stage our caramel will be ready.

You can also check the readiness of caramel in this way. Using a spoon, drop hot caramel into a glass of water. The caramel should form into a ball, but not spread across the bottom.

Add citric acid to the finished caramel and stir. After removing the resulting mass from the heat, immediately begin pouring it into the whipped whites in a thin stream. At the same time, continuously beat the whites intensively with a mixer. Continue beating the egg whites until the mixture has cooled completely.

Apply the prepared protein cream to the finished confectionery product.

Using a pastry syringe, giving the protein cream the desired shape, decorate the cake.

Bon appetit!

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

Protein cream for decorating a cake can be of different types. The simplest one is made from proteins and powdered sugar; gelatin, flavorings, and 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 learn the steps of preparing the right protein cream for decorating cakes.

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 from egg whites and sugar (powdered sugar);
protein-oil with the addition of butter;
protein cream with gelatin;
Also, the cream on egg whites can be custard (whipped in a water bath).

Protein-butter cream for decoration is also used in the creation of Swiss and Italian meringue and is the basis for mousseline cream.

The easiest to prepare and decorate is the basic protein cream, which is not boiled down and remains raw. Essentially, this is a base for meringues, used fresh (not baked in the oven). However, such a mass may be unstable. Therefore, to make the mixture denser and stronger, gelatin is added to it.

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

Basic protein cream

The traditional cooking method, which can be used to decorate any cakes and desserts quickly and originally, is the basic raw one based on proteins. Recipe for protein cream for cake decoration:

Take the whites and powdered sugar, based on the proportion of 1 white/2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs you will get approximately 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, you can add a pinch of citric acid or salt to the cream. Salt is used to obtain a fluffy mass from the protein during the beating process, citric acid removes the excessive sweetness of the mixture.
So, take out the cooled egg, carefully separate the whites into a clean and fat-free container. We make sure that not a single drop of yolk gets inside.
The egg whites are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing it to maximum. The beating process should take about 15 minutes in total. As a result, you should get a fluffy foam, about 3 times more in volume than the original protein mass.
Readiness is checked by consistency. Stable peaks are projections on the surface of the protein foam that do not fall off or spread.
Add sugar or powdered sugar gradually to the ready-made whipped foam. It's best to pour it directly onto the mixer beaters to prevent it from clumping together. At the very end, add citric acid - dilute a pinch of acid with a couple of drops of water and add it to the mixture.
Any flavors and dyes, for example, vanillin, cocoa powder, food coloring, are introduced at the very end into the finished foam.

You need to use this cream to decorate a cake at home immediately, before it loses its airiness, and then put it in the refrigerator. Remember that with protein cream it is not possible to create small details. It makes the best flowers, leaves, zigzags, and cake borders. You can also use cream to smooth the cake under mastic or glaze at home.

Custard

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly in a steam bath, during which the protein partially coagulates, the mixture becomes thicker and has maximum relief.

Protein custard recipe:

Separate the whites from 3 chilled eggs and pour into a clean bowl, previously wiped dry.
Separately boil the syrup. For it you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour the sugar into a thick-bottomed saucepan, add water, stirring, and bring to a boil. Once boiling, reduce the heat to low and simmer for a few more minutes until the mixture thickens slightly. We take a sample of a soft ball - drop a large drop of syrup into a cup of chilled water, take out the resulting lump, if you can roll it into a ball with your fingers, the syrup is ready.
Add acid to the hot syrup (you can also use lemon juice), stir until it dissolves.
Now set up a water bath on the stove; in a smaller saucepan without water, start whipping the whites when the water in the lower container boils. The whipping process must begin in parallel with the preparation of the syrup.
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 form lumps.
Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be cooled immediately, without ceasing to beat. To do this, you can place it in a pan with cold water. Beat the mixture until completely cooled, this is about 15 minutes of continuous operation with the mixer.
The finished custard protein cream should not spread or fall out when turning the bowl over. You need to use it to decorate the cake immediately; most often, a pastry syringe or bag is used for this; there are many master classes on this topic.

This composition must be applied to a completely dry surface. For example, on soft icing, other creams or overly soaked sponge 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.

Oil

Cream roses and leaves, popular in cake decoration in Soviet times and today, are made from butter-white cream. It holds its shape perfectly even at room temperature; when cooked, it does not spread and turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates coloring well, and thanks to its good relief, you can use it to create various decorations.

The proportions are as follows: for one large chicken egg white you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (quality butter, 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 protein cream using this technology, you need to cool the eggs, and remove the butter from the refrigerator and keep it at room temperature:

Mix the whites with sugar using a whisk, do not beat until stiff peaks form, and place 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 whites do not curdle.
When the sugar crystals dissolve, remove the saucepan from the water bath, add vanillin and start beating with a mixer at medium and then at maximum speed.
In this case, you won’t get sharp, hard peaks; the mixture comes out soft and tender, with a smooth texture. When the mixture is slightly warm, add the soft butter, cut into cubes. Continue whisking until the ingredients are combined.
At the very end, you can add the food coloring you need, then beat the cream for about 2 more minutes.

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

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, and desserts. For it you will need:

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

The preparation is quite simple:

Place the gelatin in a small container and fill it with cold, clean water. Leave it for about 15 minutes for the mixture to swell. After this, heat the gelatin mass in a water bath or over low heat, but do not bring to a boil. Melt all the gelatin crystals and then set aside to cool.
In a clean bowl, beat the egg whites until fluffy, adding citric acid and sugar at the very end.
After this, pour in the cooled gelatin in a thin stream, beat for about 5 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 denser due to gelatin. If the mixture seems runny to you, you can place it in the refrigerator for a few minutes so that the gelatin begins to harden. In this case, it is important not to miss the moment when the cream is still soft and can be used to decorate the dessert.

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

Protein cream for cake is not as difficult to prepare as it seems. If you follow a few rules, then everything will work out for you, and you will be able to quickly and beautifully decorate any cake.

Why do I love protein cream? First of all, it holds its shape perfectly! Secondly, flowers and details made from it have a very pleasant gloss. Third, a cake decorated with protein cream can easily stand on the table for several hours without leaking. The cake decor becomes a little dense on the outside and tender and tasty on the inside.

So, to prepare protein cream for a cake at home, we need eggs, sugar, a little water and citric acid.

Rule one - the eggs and the mixing bowl must be well cooled.

Separate the whites from the yolks.

We will beat the whites until foamy; they should not fall out of the bowl if you turn it over.

Divide the sugar into two equal parts. One will go into syrup, the second into whites. So, we will beat and add sugar to the whites, a teaspoon at a time. When all the sugar has been added, beat for a few more minutes until stiff peaks form, while simultaneously cooking the syrup.

Place the second half of the sugar in a saucepan, add citric acid and water. Stir and cook over medium heat until the sugar dissolves and bubbles appear. We begin to test for a soft ball: drop a drop of syrup into a bowl of cold water, and if a ball forms, then the syrup is ready. The main thing is not to overcook the syrup. Otherwise, the cream will taste bitter, and you will have to start all over again. If you have a candy thermometer, then cook the syrup to a temperature of 120 degrees and remove.

Pour the hot syrup into the egg whites in a thin stream, without stopping beating. We pour the syrup along the wall, do not pour it onto the whisk, the syrup may splatter. Beat after all the syrup has been poured in until the cream has cooled. It turns out this stable and shiny protein cream for the cake.

If necessary, you can color the finished cream, but if you need one color, it is better to color the cream at the whipping stage, after pouring in the syrup. Use only gel dyes.

I decorate most of my cakes with this protein cream. These are the cakes I had for Valentine's Day.

Using different attachments, you can make borders, flowers and any decor for your cakes. Nothing is impossible, the main thing is to start, and it’s never too late to do this!

The key to a delicious cake is a good cream, the variety of which is unknown to any chef in the world. There are so many of them that it is impossible to count them.

Sour cream, protein, butter, custard - and this is not the entire list of creams. One of the most famous is protein cream, and today we will talk about its varieties in more detail.

It’s a shame, but some housewives are afraid to deal with it because they think that the whites won’t whip up. But if you follow the advice of experienced confectioners and adhere to a number of rules, then the entire cooking process will go without problems.

One of the main requirements is the use of fresh eggs purchased from a reliable supplier. Since the white cream does not undergo heat treatment, the products for its preparation must be of high quality.

After all, who knows how many troubles a layer can cause if sanitary standards are not met. Salmonellosis is a dangerous disease that lurks in chicken eggs, and I do not recommend forgetting about it.

Species

There are several types of protein cream for a variety of cakes: raw; custard; protein-oil; protein on gelatin.

One of the easiest to prepare is a simple protein cream, it is also called ordinary meringue. To ensure that the design pleases you with its appearance and taste, adhere to the following rules:

Before use, thoroughly wash the dishes and whisk/mixer attachment with dishwashing detergent and dry. It is known that even minor traces of fat or water can reduce your efforts to zero. In other words, instead of decoration, you will get a shapeless mass that is unable to support the weight of the cake or transform the surface of the cake.
Egg whites should be cooled to 2-3 degrees before beating. The freezer will help you do this quickly. Just a few minutes and the base is ready, all you have to do is put in a little effort, and a thick protein cream is already at your disposal. You can apply it to the cake or fill the tubes.

I would like to note that to fulfill the first condition, it is better to pour boiling water over the tools and utensils, this way you will get rid of dirt faster and better.

How to beat the whites until fluffy is up to you. It all depends on the availability of various devices in your kitchen. Some people prefer a hand whisk, because this tool has a number of advantages.

Firstly, you will easily control the process and stop it as soon as necessary. Secondly, by beating the protein mass with granulated sugar, you will achieve complete dissolution of the crystals.

If you need to prepare a delicious cream using a mixer and decorate a cake with it, then I recommend using powdered sugar instead of sugar.

The time spent on cooking is significantly reduced, so it is not enough for the crystals to disperse and the mass to become smooth and homogeneous.

So that neither the appearance of the dessert nor its taste affect the overall rating, try to ensure that there are no grains left in the cream.

You can even sift the powdered sugar through a sieve to be on the safe side and prevent the smallest inclusions from getting into the thick cream.

Protein cream recipe for decoration

To make a thick protein custard for decoration, it is important to get the proportions right. Usually, for one white of a medium-sized egg, take a couple of tablespoons of powdered sugar or granulated sugar.

In general, the list of products is as follows: proteins - two pieces; 4 tbsp. spoons of powder; a pinch of salt and citric acid.

The last two ingredients will help you beat the mass faster and better. However, salt and the presence of citric acid can change the taste if their amount is exceeded.

If you are confident in your abilities, limit yourself to only proteins and sugar. An additional measure can be considered cooling both food and dishes.

Once in a cold bowl, the egg whites will not have time to warm up and will easily whip into a fluffy mass. By the way, beat the whites in a metal (not aluminum!) or glass bowl with a wide bottom.

A plastic bowl is not suitable, since there are almost always droplets of fat on its walls that are difficult to wash off. Be careful with dishes coated with enamel.

Very often housewives do not pay any attention to chips and scratches on the surface of pots and bowls. And such a seemingly insignificant detail can negatively affect the beating process.

Work progress:

Wash the eggs with detergent. Scrub the surface thoroughly with a brush, this will minimize the risk of germs getting into the finished product.
Very carefully separate the whites from the yolks and place them in a chilled bowl.
To get quick results, place a bowl of whites in a bowl filled with ice water.
Using a whisk or mixer, beat the egg whites until stiff peaks form. That is, the protein mixture for the cakes should hold its shape well when you use a whisk to “depict” some semblance of a snow-capped mountain (see photo).
Mix with powder and continue whisking. Before completing the process, you can add food coloring, if called for in the recipe, and diluted citric acid. It will remove the cloying and help maintain the lushness of the cream.

There is another cooking method based on using a water bath. To accomplish this, pour water into a wide saucepan and heat it to a boil.

Then:

Place the egg whites in a bowl that is smaller than the saucepan and beat them at low speed for about one minute.
Place the bowl in a water bath and resume the beating process. Add granulated sugar. Beat for another quarter of an hour and you will notice peaks forming on the surface. They hold their shape well, which means that the protein cream is ready.
At the very end, mix with citric acid and, if necessary, add food coloring and flavoring.
When you remove the bowl with cream onto a cold surface (table), do not stop whipping, otherwise it may settle. Wait until it cools down and only then put the whisk aside.

This thick cream is suitable for coating the cake on all sides, but it will not be possible to make small details from it for decoration.

Hot protein cream recipe

First, you should learn how to boil sugar syrup and do the hard ball test. Everything is not as complicated as it might seem at first glance.

So, in a saucepan, mix a glass of powder and half a glass of water. Boil the mixture until thick, then scoop out some syrup and pour into a container of cold water.

If, as a result of sudden cooling, a transparent ball with a hard consistency is formed from the syrup, then cooking should be stopped.

And if the ball wrinkles easily, then keep the syrup on low heat for a few more minutes. For decoration, take 4 egg whites and prepared syrup.

Start cooking while the syrup is still cooking, as it needs to be used hot.

Beat the chilled raw egg whites until stiff.
Pour in the hot syrup in a stream, whisking constantly at high speed. Add a few drops of lemon juice to remove the sweetness. Beat the mixture until it cools to room temperature. You can place the bowl of thick protein cream on ice to speed up the cooling process.
If necessary, add cocoa powder or other natural colors (turmeric, beetroot or carrot juice, boiled until thick). You can enrich the taste of the cream with chopped nuts, prunes, and coconut.

Be careful when cooking the syrup; it is important to guess the moment when it is completely ready. A liquid undercooked solution will contribute to the spreading of the mass, but overcooked sugar can caramelize and form lumps.

I note that this custard for cakes contains much less calories than any other of its “brothers”.

This is explained by the fact that it does not contain fat. In addition, the product does not cause allergies, which means it is suitable for consumption by all those with a sweet tooth.

Another positive thing is that egg white custard, which can be made hot and used to decorate a cake, is completely germ-free.

The fact is that at temperatures above one hundred degrees they die and cannot cause you any harm.

Recipe for "Bird's milk" with gelatin

Protein cream with gelatin for cake decoration, which is known for excellent shape retention, is prepared from:

five egg whites; two tablespoons of gelatin; 1.5 cups sugar; 10 tablespoons of cold water for pouring gelatin; teaspoon lemon juice; cocoa - optional.

Step-by-step cooking recipe:

Measure out the required amount of gelatin, place it in a bowl and fill with cool water. While it is swelling, proceed to the next process.
Separate the whites from the yolks. Be careful and crack each egg in a separate bowl. If it happens that there is also a yolk in the egg whites, you will spoil only one egg, and not the whole batch.
Place all the whites in the refrigerator and let them cool thoroughly.
Melt the swollen gelatin in a water bath. If you heat the solution over a fire, do not allow it to boil, otherwise the gelatin will lose its properties.
Pour lemon juice into the chilled whites and beat together with sugar into a fluffy foam. Ideally, it should still triple in volume and turn white.
As soon as the custard protein cream for the cake reaches the desired consistency, mix it with cooled gelatin. Beating must be continued until all ingredients are evenly mixed.

Decoration with gelatin, used for making sweets, as a layer for the famous Bird's Milk cake and other desserts.

You can beautifully arrange it in bowls and, after cooling and sprinkling with cocoa powder, serve it to the table.

Recipe for butter-protein cream for cake

When decorating a cake with cream, many strive to make it perfect. To make the baking surface smooth and silky, I suggest preparing the most delicious protein cream.

The products you will need are included in the short list:

150 g each of butter and sugar (powder); 3 squirrels; vanilla sugar and 0.5 teaspoons of lemon juice.

I would like to warn you that eggs come in different sizes, so during the cooking process it is important to follow the generally accepted proportions:

80 g of butter and 50 g of sugar go to one large protein.

The brewing technology that we will use allows the finished cake cream to be stored longer than usual.

The shelf life for such a product at room temperature is determined to be a whole day, but this should not be abused.

Protein airy cream is suitable for both layering and decorating the cake. It must be prepared according to the following scheme:

Cut the butter into small cubes and place on a plate in one layer. Leave the crushed butter on the counter, after an hour it will soften and be ready for use.
Beat the egg whites with lemon juice until fluffy and add sugar syrup. When stable peaks form on the surface of the cream, gradually add soft butter.
Beat the mixture until all ingredients are mixed. Now it is ready for further use.

Custard cream can be stored on the refrigerator shelf for five days if you transfer it to a container with a tight-fitting lid.

Before use, bring the mixture to room temperature by placing it on the table and beat again until fluffy (see photo).

If you find that while whipping the custard the peaks are not very stable, do not worry prematurely.

Such technology allows for such a deviation from the rules, especially since everything will soon get better. Use the best quality butter.

Don't save money by using creamy vegetable mixtures or, even worse, margarine for cakes. The same applies to cocoa powder; it should not contain foreign substances.

When adding butter to whipped custard whites at home, grains may form or the mixture may spread.

This process occurs due to the temperature contrast when the oil is cooler than the protein mass. If you continue whisking, the texture will become uniform and everything will fall into place.

Protein cream with oil is very often used at home. Even novice housewives prefer to work with it, the main thing is that they have the necessary equipment at their disposal.

For example, a pastry bag and several nozzles. Use your imagination, and with the help of a minimal set of tools you can prepare a real culinary masterpiece.

You can make the decoration more spectacular by adding a variety of dyes. Be careful not to add alcohol-containing dyes to the protein cream, as they promote spreading.

The best options are powder (cocoa, turmeric) and water formulations. At home, you can create a flower meadow or a decoration in the form of an impressionist canvas on the surface of the cake.

To do this, divide the protein cream into several parts and color each one in a new shade.

Apply small islands of protein cream onto the surface of the dessert, then stir with smooth movements until multi-colored lines form.