Egg white cream: a simple recipe

How to prepare protein cream

The mass contains a large amount of granulated sugar, however, despite the fact that it is the main enemy of a beautiful figure, the component serves as an excellent preservative. Thanks to this, protein fillings stay fresh much longer than oil or other fillings. However, it is better to use the cream immediately before it loses its lushness.

Rules for preparing proteins:

Only chilled whites are suitable for whipping (ideally their temperature should be 2 degrees).
Cooking utensils must be thoroughly washed and dried (minimal water or fat content reduces the fluffiness of the dish by half). It is better to treat the bowl and whisks with boiling water.
When beating by hand, the sugar has time to dissolve without a trace, and when using a mixer, you will save effort and time, but you will have to monitor the protein mass more closely (if sugar crystals remain in it, the cream will not be elastic).
To avoid the problem described in the previous paragraph, instead of granulated sugar, it is better to take powder, which should first be sifted.

Tips and tricks for making protein cream

As I already noted, kitchen utensils should be left in the refrigerator before making protein cream. I don't recommend doing this in the freezer. If you take the bowl and beaters out of the freezer, their frozen top will begin to melt and release excess moisture, which is very bad for the whites.

Our task is to beat the eggs dry, without a single drop of water.

For the same reason, we add sugar a little at a time and only after beautiful white peaks have formed. After all, granulated sugar, when dissolved, will also give up its moisture, which will prevent the cream from acquiring a thick consistency. Another important point regarding the material of the cookware - the ideal option is: metal, copper and glass. Plastic and aluminum coating can cause the cream to fail.

If you don't know how to make cream from eggs and sugar when you don't have a mechanical mixer, don't worry. You will have to work longer with a whisk, but the effect should not be worse. I recommend adding a little salt to the whites before the first stage of whipping. It will facilitate the process and speed it up.

How to decorate a cake with protein cream at home? This can only be achieved by adding sugar syrup to the egg mixture. When all the liquid has been boiling on the fire for several minutes, you can check the syrup for readiness. Take a glass of water from the refrigerator. Drop a drop of the mixture into it. When you notice that circles with clear boundaries form at the bottom, this means that everything is ready.

The main thing is that these lumps are soft - to do this, crush them with your fingers. If the circles immediately become hard, you have overcooked your syrup and it is better to start all over again.

This recipe for protein cream is acceptable for children, since the syrup, heating raw egg whites to 120°C, makes them completely safe.

Surprisingly, cakes decorated with strong and thick protein cream can only be made with the addition of this syrup. Because the warm syrup, getting into the raw protein during intensive mixing with the whisk of a mixer, begins to brew it, as it were, and the mass turns out to be well glued and dense.

It is also worth noting the shelf life of such a product. After preparing it, you will have no more than 2 days, and it is better to start decorating in the first hours after mixing. After being in the refrigerator for a long time, the mass begins to settle and the decoration will not work out of it.

With sugar

Raw protein cream is an excellent base for desserts. Cooks also call this filling the main one and use it to create meringues, marshmallows, and bake crispy cakes (for example, for Kyiv cake).

Protein mass is used extremely rarely as a layer for cakes, since under the weight of the baked goods it loses its fluffiness and shape.

Experienced chefs advise beating egg whites not with sugar, which can then crunch on your 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.).

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 at home to smooth the cake under mastic or glaze.

Classic protein cream

This classic protein cream recipe is suitable for shortbread confectionery. It is very good for biscuits.

The mass is prepared only from raw ingredients and is not thermally processed.

It is very important to choose fresh eggs so that the egg whites rise and the dessert turns out fluffy.

The cream made from egg whites and sugar is not only delicious, but also very easy to prepare. A step-by-step recipe will help you prepare a fluffy and airy delicacy for decorating a birthday cake or sweets.

Ingredients:

sugar - 100 g;
a pinch of salt;
eggs - 2 pcs.

Preparation:

Separate the proteins as accurately as possible. Cool.
Using a mixer, beat the egg whites, gently increasing the speed.
Add sugar little by little during the process. Also add a little salt - about 2 grams.
Beat the whites until stiff and stiff peaks form.

With syrup

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

Cook the powder with constant stirring. When the syrup boils, small bubbles appear on the surface, which after a few minutes increase in size, scoop up the liquid with a spoon and pour into cold water. If the syrup has frozen in a drop but can be easily creased with your fingers, it is ready. Afterwards, carefully pour it in a thin stream into the whites whipped in a separate container.

On gelatin

There is another variation of preparation - with gelatin. This is a particularly good choice if you plan to decorate a sponge cake with protein cream. For this you will need:

50 g gelatin;
5 eggs;
200 ml water;
40 g sugar.

Cooking process

The whites are separated and placed in the refrigerator.
The gelatin is left in cold water for a couple of hours, then put on fire (keep until it dissolves). Do not bring it to a boil under any circumstances!
Beat the egg whites and add the specified amount of sugar.
After obtaining a strong foam, gelatin is added in a thin stream, continuing to work with the mixer.

For decorating the cake

The ideal sponge cakes are those that are coated with a large amount of protein cream. At the same time, it can be quickly made at home from available ingredients: you just need to choose the appropriate recipe from the many existing ones.

The dessert will turn out much tastier and healthier than those presented on store shelves. Below is a description with photos of how to prepare a delicious impregnation with an airy consistency for cakes.

Ingredients:

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

Cooking method:

The container for beating the ingredients and the mixer whisks must be perfectly clean and dry (it is better to use glass or metal containers).
Beat the whites until stable peaks form. To speed up this process, place the container with eggs in cold water.
Afterwards use a water bath. To do this, take a large saucepan into which you pour some water. A container with protein mass is placed inside. Without turning off the mixer, the contents of the bowl are heated on the stove.
When the mixture begins to foam, remove it from the oven. The protein product should continue to be beaten until it cools completely.
When the mass reaches room temperature, add granulated sugar and beat for another 5 minutes. At the end, add a little salt and lemon juice. If desired, the cake coating can be colored using food coloring.

Protein cream for cake decoration

Protein cream is an excellent option for decorating cakes and pastries. The thing is that this cream has a thick and dense consistency and that is why working with it is quite easy and convenient, and it is much easier to prepare than many others.

It should also be noted that there is one more advantage – cost. For cooking you need the most common and, importantly, not expensive products.

Grocery set

The most crucial moment in cooking is the moment of separating the whites from the yolks. This must be done very carefully, since the yolk that gets into the protein mass will prevent it from whipping.
You also need to take into account that the mass is whipped well only if the whites have been well cooled in advance, and the container in which they are whipped is clean and dry.
add the rest of the ingredients into the mixture in approximately 3 portions beating for another 2 minutes.
Now place the container with the workpiece in a steam bath for 7 minutes, whisking constantly.
Then whisk for a few more minutes to thicken it even more.
You can add a variety of flavoring agents, for example, vanilla extract, strawberry flavoring. The cream can also be colored in different colors using dyes.

Protein cream with gelatin

Protein and sugar cream is suitable for decorating confectionery products, filling tubes or eclairs. If you combine it with fruits or berries, you can get a delicious work of art.

The texture of the mass is very fluffy and stable thanks to the gelatin included in the composition. You can make a cake or Bird's Milk candy from the finished product by waiting until the mass hardens. How to make cream from eggs and sugar with gelatin?

Ingredients:

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

Cooking method:

Gelatin should be poured with boiled water in advance and left to swell.
When the component increases in volume, it is heated, not bringing to a boil, but only until the grains are completely dissolved.
While the gelatin is cooling, beat the chilled chicken whites with citric acid.
Having achieved a homogeneous consistency and fluffiness of the mass, you need to pour the gelatin into it in a thin stream. In this case, the mixer speed is minimal.
After 5-7 minutes of whipping, you can start decorating the cake with protein cream.

Protein custard recipe with sugar syrup

Protein custard is a frequently used cream among confectioners to decorate cakes, pastries and other sweets. The cream is prepared on the basis of sugar syrup, which, upon preparation, brews the proteins. As I said above, there is no need to be afraid of this syrup. The most important thing is clean dishes with a thick bottom, whites without a drop of yolk and your attention.

But there is no exact proportion of products for its preparation. Each housewife adjusts the recipe to suit herself. Some people use less sugar and more water, while others use the opposite.

For my cakes, I only cook according to this recipe and one more recipe. I’ll just tell you about him someday. By the way, my works of homemade cakes can be viewed in the top panel of the site called “Sweet Gifts Workshop”.

So, there are no super secrets in making protein custard. The main thing is to get used to it and not be lazy, otherwise your syrup will burn! Be careful. Measure out the required amount of sugar into a saucepan or saucepan with a thick bottom. Fill with plain water.

At the initial stage, set the fire under the pan to high. We need the syrup to boil.

As soon as the syrup boils, we first turn the heat to minimum, but not minimum minimum, but a little less than normal. And, secondly, we note the time. I keep track of the time on the microwave. But if you are a beginner, it is better to set the timer for 4 minutes. After these 4 minutes, add citric acid to the syrup and mix thoroughly with a teaspoon.

Set the timer again, but for 3 minutes. The citric acid syrup will cook for these 3 minutes. I would like to warn you that if you notice that the syrup has begun to darken even a little, turn the heat even lower. Well, if this happens, the syrup has darkened too much, stop and cook a new syrup.

Properly brewed syrup should be light in color, or at least slightly yellow.

Well, while these three minutes are going on, I will start whipping the whites. If you have a stand mixer, start beating the egg whites the same way you added the lemon to the syrup. But, if you have a hand mixer, then it’s better to start whipping them a little earlier.

Pour the whites into the mixer bowl and start beating them at low speed, gradually increasing the speed to maximum.

Here are the whites in the process of whipping.

Before pouring in the sugar syrup, the whites must be well beaten. Approximately as shown in the photo.

I’ve already gotten used to the sugar syrup and don’t check it for readiness. Well, there is a way for you to check the syrup for readiness. While the syrup is boiling, it can be said to finish cooking for the last minute. Take a small plate of cold water. Dip a teaspoon into the boiling syrup, just the edge to catch a little of the syrup. Then drop it into cold water. You need to act quickly!

This drop of syrup in the water will spread, but will also cool instantly. Now take it out with your fingers and try to roll it into a ball. You should end up with a soft transparent ball. If this happens, well done - the syrup is cooked correctly and it’s time to pour it into the whipped whites.

The syrup also needs to be poured correctly. Do this carefully and in a thin stream. While pouring the syrup into the egg whites, the mixer continues to operate at maximum speed.

With the addition of sugar syrup to the whites, my mixer usually runs for 7 minutes. It may last longer for you. Now I'll tell you when to stop.

While the protein cream is being whipped, I add vanilla sugar. Sometimes, in the absence of vanilla, I can add a couple of drops of good vanilla essence.

So, the crucial moment. When your mixer starts making a different noise (you'll notice) while whipping the egg white custard, it's time to turn it off. Take a closer look; on the sides of the bowl the cream appears torn and visually it becomes much denser. When your protein custard turns out like this, it’s ready to use.

This is how I make my protein custard! Not the least bit greasy and the perfect dessert for any children's party! Whether for cake or pastries!

Or, I found another photo like this, from last year.
Yes, I’ve been meaning to post this recipe for a long time and now it’s finally here! Friends, use it and share your successes! In the meantime, until new recipes on our delicious and homemade!

Custard protein cream

This recipe for protein cream for a cake differs in that it is prepared in a water bath. It is most often used in desserts for children, as egg whites can be processed and are safer than raw ones.

If you are not sure about the quality of the eggs you buy, then it is better to steam the protein cream.

Custard using a steam bath turns out to be as airy as the classic one, but safer and much fluffier.

Ingredients:

egg whites – 4 pcs;
vanilla sugar - ? tsp;
citric acid – 1/3 tsp;
sugar – 180 g.

Preparation:

Fill a saucepan or saucepan with water and place on the fire until it boils.
Beat the egg whites, gradually adding sugar in small quantities to prevent the appearance of lumps that will precipitate the mixture.
As you beat, add vanillin and citric acid.
When the cream becomes homogeneous, place the container in a water bath, continuing to beat, but at the lowest speed setting.
When the mass begins to grow and becomes fluffy enough, increase the beating speed and continue at this pace for another five minutes.
Remove the cream from the water bath and continue the whipping process for a couple more minutes. When the mass acquires the stability of protein peaks, it is ready.

Protein custard in a water bath

By the way, another name for this cream is wet meringue or Swiss meringue.

Cooking time: 15-20 minutes. Number of servings: 800-900 ml. Kitchen equipment: bowl for whipping egg whites, saucepan for water bath, mixer (whisk).

Ingredients

Water	40 ml
Sugar	120 g
Eggs	2 pcs.
Vanilla sugar	1 sachet
Lemon acid	1/2 tsp.

Technology for preparing protein cream in a water bath

Separate the whites of 3 eggs into a bowl and weigh. Add sugar equal to 2 times the weight of egg whites.
Fill a saucepan with enough water so that the bottom of the bowl just touches it, and set it to heat. Place the bowl of whites in a water bath and heat without bringing the water to a boil, while whisking for 7 minutes.
Did you know? To beat egg whites quickly and efficiently, you should use a mixer. Manually you will spend a lot of time and your own efforts.
Remove the meringue from the water bath, add citric acid at the tip of a knife. Add vanillin also on the tip of a knife or a bag of vanilla sugar. Beat for another 5 minutes.
Ready! you can decorate the cake.

Protein-custard in a water bath on video

Learn how to gradually change the mixer speed and how long to beat the cream depending on your goals.

I also recommend using a water bath to prepare custard for the cake: this way it will definitely not burn or form lumps.

The presented recipes for protein custard are suitable not only for decorating a cake or other confectionery: crispy meringue cakes are baked from the protein mass, first covered with ungreased parchment paper. And they are decorated or coated with butter cream for the cake.

Simple buttercream for cake

Butter cream is the most popular and simple cream for decorating a cake. It must be prepared with caution, making sure that the water is very cool. For decoration, the cream needs to be tinted; gel dyes are ideal for this; they need to be added drop by drop, achieving the desired shade.

Ingredients:

oil 82.5% - 200 g;
ice water or milk - 2 tbsp. l.;
powdered sugar – 1 tbsp.

Preparation

Start mixing the butter, softened at room conditions, at low speed.
Add powdered sugar and increase the speed of the device.
Add water and continue beating at high mixer speed.
The finished cream is smooth, uniform and shiny.

Protein cream - general principles of preparation

To prepare the cream, you will need chilled fresh egg whites, sugar, a few drops of lemon juice and a powerful mixer.

Beat the egg whites with a mixer, gradually increasing the speed for 10-12 minutes. Add sugar in portions to the white airy foam, without ceasing to work with the mixer. To speed up the process, you can use powdered sugar instead of sugar, because... it dissolves faster.

When the cream is almost ready, add a few drops of lemon juice or citric acid diluted with water. Use the finished cream immediately for its intended purpose.

This is the simplest recipe for protein cream, but there are many more ways to prepare this universal cream, which we will talk about later.

Cream of protein and powdered sugar

The cream made from whites with the addition of powdered sugar has a lighter and fluffier consistency, since this ingredient allows the egg whites to rise even more and achieve greater airiness.

Protein cream with powdered sugar will be an ideal option for light and airy desserts and cake decoration, since cream with sugar will still be heavier and not so fluffy.

Ingredients:

3 eggs (whites);
powdered sugar - 150 g;
lemon juice - 1/2 tsp.

Preparation:

Separate the whites from the yolks and cool. Then begin beating, gradually increasing the speed from low to high until stiff peaks form.
While whipping the protein mass, gradually sift the powdered sugar into the cream.
At the end of whipping, add lemon juice along with the last portion of powdered sugar.

Protein-butter cream

A simple recipe for cream with the addition of butter will be an excellent solution for decorating a cake. It holds its shape well and with its help it is easy to form flowers and ornaments.

This is a good option for cream under mastic. With it you can easily cover the cake with a sweet decor that definitely won’t slide off.

How to make protein cream at home so that it comes out with a uniform consistency, tasty and glossy?

A step-by-step cooking recipe will help you make the perfect protein-butter cream easily and simply in your home kitchen.

Ingredients:

powdered sugar - 150 g;
butter - 150 g;
egg whites - 3 pcs.;
lemon juice - 1/2 tsp.

Preparation:

Heat the oil to room temperature.
Mix the whites a little with a whisk, add lemon juice and beat at low speed for about five minutes. Then gradually introduce powdered sugar into the cream, gradually sifting it into the protein mass and increasing the whipping speed.
When the whites become firm and fluffy, add the butter a little at a time, beating at a lower speed.
When all the butter has been added, beat the cream for a couple more minutes.
Use a pastry syringe to form the decor or cover the surface of the cake with cream.

Protein cream with mascarpone

Delicious protein cream with the addition of mascarpone cheese has a pleasant creamy taste, holds its shape well and is simply perfect as a filler for straws and waffle baskets.

This cream goes especially well with a sponge cake, which can be generously layered or made into a roll.

Ingredients:

mascarpone cheese - 800 g;
egg whites - 4 pcs.;
powdered sugar - 200 g;
high fat cream - 200 ml.

Preparation:

Cool the egg whites thoroughly and beat, stirring in the powdered sugar, until stiff peaks form.
Cool the cream and beat until thick.
When the mass becomes strong, you need to gradually add whipped cream and marscarpone to it, beat the mass at low speed until it has a nice thick consistency.
It is best to use it immediately after preparation so that the mass does not lose its shape.

A simple recipe for protein cream

A beautiful cake decorated with protein cream.
The basis of all varieties of protein cream is the classic recipe. It is simple and can be made quickly by whisking with a regular whisk.

A simple recipe for protein cream is that you can beat even uncooled egg whites. It is enough to place the dishes with them on ice, and the whites will whip just as quickly as after refrigeration.

Important: If you don’t have time to cook the syrup, you can take powdered sugar and add it to the whites in small portions.
Tip: You won’t be able to store this cream; it will quickly lose its fluffiness. Therefore, use it immediately after preparation.

Sour cream protein cream, recipe with photo

This cream turns out to be richer, with a creamy taste. Sour cream protein cream is used to fill tubes and decorate pastries and pies. It can also be used as a layer.

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

Ingredients:

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

Preparation:

Boil the syrup
Start beating the chilled egg whites, adding syrup drop by drop.
Continue whisking, adding cream little by little.

Important: You can add fruit to this cream. They will make it denser and tastier.

Protein cream for eclairs

Cooking time: 25 minutes.
Number of servings: for 20 eclairs.
Calorie content of the dish: 439 kcal/100 g.
Purpose: dessert.
Cuisine: French.
Difficulty of preparation: easy.

The delicious, tender filling loved by many is often used to fill eclairs. At the same time, for the dish to turn out successful, the consistency of the protein cream is important, since if the preparation is unsuccessful, it can leak out of the cakes. You can achieve a dense consistency of the mass if you follow the rules for preparing it. Below we describe in detail and with photos the technology for preparing the filling with a creamy taste.

lemon juice - 3 tbsp. l.;
egg whites - 4 pcs.;
vanillin;
water - ½ cup;
sugar - 2 tbsp.

Chilled whites need to be beaten with a mixer, adding 2 tbsp in the process. l. lemon juice.
When the mass turns into fluffy foam, the mixer can be turned off for a while.
Place the sugar and water on the stove, stirring constantly until the sugar dissolves. The readiness of the syrup is determined as follows: you need to drop a spoonful of liquid into cold water. If the syrup does not dissolve but curls into a small ball, it is ready.
Pour the syrup into the whipped whites while hot and little by little. In this case, you should beat the components at low mixer speeds.
Afterwards, turn on the device to maximum and add 1 tbsp to the mass. l. lemon juice.
After 10 minutes of running the mixer, the dense foam should increase in volume and become even thicker.
If desired, add vanillin or other natural flavoring. The filling for the eclairs is ready.

Preparation of butter protein cream, recipe

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

Recipe:

Ingredients:

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

Preparation:

1. Melt the butter, cool and beat with a mixer until thick.
2. Beat the chilled whites with sugar until the volume increases 3 times
3. Continue beating, adding butter little by little.
4. At the last stage, pour in the liqueur, beat for another minute and turn off the mixer - the cream is ready

Important: This cream is used to prepare various desserts.

Simple protein cream for cake

This protein cream recipe is incredibly simple, but at the same time completely unusual. This cream differs in taste and color from other protein creams, although no dyes or flavors are used for its preparation.

Berries can be used both frozen and fresh. If you have frozen cranberries, defrost them and drain all the liquid. If you add berries and juice to the cream, its consistency will be liquid.
Now puree the berries with a blender and separate the pulp from the skins and seeds using a sieve.
cranberry puree with powder.
Prepare the whites and beat them with a pinch of salt until thick foam.
the berry mass into the protein mixture portionwise mix gently.
If necessary, the ready-made cream can be whipped to make the mass even thicker.

Kislenky

Protein cream with condensed milk

To prepare protein cream for layering the cake and at the same time for decorating it, you can use the following recipe. In this case, whipped egg whites are combined with condensed milk and syrup, creating a substance that is both excellent in taste and texture, ideal for any purpose.

Ingredients:

proteins – 3 pcs.;
condensed milk – 200 g;
gelatin – 20 g;
water – 300 ml;
sugar – 500 g;
butter – 100 g;
citric acid and vanilla - a pinch each.

Preparation

Gelatin is soaked in water (100 ml), heated and then cooled.
Water and sugar are boiled to a temperature of 115 degrees, after which they are poured in a stream into the whites whipped to peaks with citric acid and beaten until completely cooled.
Mix the two resulting bases together, add gelatin, beat again and place the cream in the refrigerator for a short time.

Protein chocolate cream - recipe

The following recipe is for those with a sweet tooth who prefer chocolate pastries and desserts with the appropriate taste. In this case, following the recommendations, you can easily prepare protein chocolate cream for the cake by adding a portion of cocoa powder to the syrup during cooking. By varying the amount of the latter, you can get cream of different saturation, both in color and taste.

Ingredients:

squirrels – 4 pcs.;
sugar – 200 g;
water – 100 ml;
cocoa powder – 30-60 g;
citric acid – 0.5 teaspoon.

Preparation

Set the syrup from water and sugar to boil, adding cocoa to the mixture.
The mass can be maintained up to a temperature of 115 degrees.
Beat the whites until stiff, pour in the chocolate syrup in a stream and beat until the mixture cools completely.
Ready-made chocolate protein cream is used for layering or decorating desserts.

Italian meringue

100 g protein
200 g sugar
50 g water

For 1 part protein, 2 parts sugar and 1/2 part water.

In order to prepare Italian meringue, hot syrup is poured into the whites whipped to soft peaks. The temperature of the syrup may vary depending on the recipe. Meringue, which is used for decoration, is brewed with syrup at 118-120 degrees, meringue for macarons recipe - from 110 to 120 degrees.

How to make Italian meringue without a thermometer? It’s very simple - take a small saucer and pour some ice water into it. Place a saucepan with sugar and water over medium heat, stirring occasionally until the sugar dissolves. When the syrup begins to boil, stop stirring and heat over medium heat for about 5-7 more minutes. Take a little syrup with a spoon and drop it on a saucer, wet your fingers in cold water and try to roll a ball from a drop of syrup. If you get a soft ball, then the syrup has reached a temperature of 118 -120 degrees and can be poured into the whites.

The main trick is to time your actions so that the egg whites are whipped at the same time the syrup reaches the desired temperature. If you are familiar with your mixer, there should be no problem. The main thing is to prepare everything you need in advance - a thermometer, a mixer with egg whites, so that everything is at hand at the right time. To cook the syrup, it is better to take a small ladle or pan with one handle so that it is convenient to pour in the syrup.

Pour sugar into a thick-bottomed saucepan, add water, cook over medium heat, stirring, until the syrup begins to boil. When the syrup temperature is 115 degrees, start beating the egg whites with a pinch of salt on medium speed. By the time the syrup is added, the whites should be whipped to soft peaks or light foam, the main thing is not to overbeat them! If the whites have already been beaten, but the syrup has not reached the desired temperature, turn off the mixer. When the syrup has reached 118 degrees, pour it into the whites, in a thin stream (or not very thin) but confidently. Try not to let the syrup get on the mixer beaters; pour close to them, but not directly on the beaters, otherwise the syrup will splatter. Continue beating until the meringue cools, about 40-45 degrees.

Italian meringue is used for macarons, decorating cakes, decorating desserts, and is often included in berry mousses. If you are thinking about how to decorate a pie with currants, cherries or lemon, Italian meringue is perfect for this. To give Italian meringue a special taste, it can be flavored with various additives - coffee, lemon zest, orange zest, vanilla, lemon juice or lime juice. Simply add the coarsely chopped zest to the syrup, just remember to remove it before pouring the syrup into the protein. Also, all types of meringue can be colored with food coloring. For French meringue, it is better to use dry or gel coloring; for Italian and Swiss meringue, you can use liquid coloring.