Probably every housewife has a recipe for a cake with protein-butter cream. However, many people have problems when preparing such a dessert. Protein-butter cream is usually used to decorate baked goods. It holds its shape perfectly and is easy to work with. It is used not only for cakes, but also for pastries, cupcakes and other sweets. When prepared correctly, the cream turns out airy and tender. It tastes like vanilla ice cream. After all, its base is egg white, whipped until stiff.
Oil preparation
So, how to prepare protein-butter cream for cake decoration. The recipe consists of several main steps. First you need to prepare the oil. It should be removed from the cold and then cut into small pieces using a kitchen knife. In this case, the butter does not need to be softened to room temperature.
The pieces should be placed in a deep container and set aside. In this form, the oil should gradually become softer. It is not recommended to heat it in a microwave oven, over a fire or in a water bath.
Protein-butter cream for cake
This cream has a delicate consistency, thanks to which it literally melts in your mouth.
- We combine sugar with water, add flavoring agents or dyes into a container, if desired, and cook the syrup. In this recipe, we again need to get the syrup to reach 116 degrees. We also wrote earlier how to check the temperature of the syrup, use these tips.
- Now we beat the pre-prepared whites, and as soon as the mass becomes fluffy enough, that is, it increases, we begin to introduce the prepared syrup into it, whisking until it cools.
- The butter must first be left warm so that it melts and cut into small pieces.
- But you cannot heat it or melt it purposefully, for example, in a microwave oven. We also draw your attention to the fact that to prepare protein cream you must use only a real high-quality product; no substitutes, even good ones, will work and the cream will not work.
- Now we continue to beat the protein mass and add butter to it. We do this gradually, not at once. As soon as the mass becomes homogeneous, the cream will be ready for further use.
Dense
What to do with eggs
A step-by-step recipe for protein-butter cream allows you to easily prepare a mixture for making cake decorations. This product contains chicken eggs. Only proteins are required for cooking. Therefore, first you need to beat the eggs into a deep container, and then carefully separate the yolks. You can use an empty plastic bottle for this. The main thing is not to crush the yolks during the separation process.
After this, the whites should be placed in the mixer bowl. They, in turn, must be clean and dry. There is no need to throw away the yolks; they can be used in the cooking process.
Beating the whites
To prepare a protein-butter cream, the recipe of which may include liqueur, you need to properly beat the protein part. Before starting the process, you need to add ½ teaspoon of fresh lemon juice to the component. Thanks to this ingredient, the proteins will thicken much faster. To prepare the cream base, it is best to use a mixer. Don't immediately turn it on at high speed. It’s better to start on a small setting and beat the ingredients for no more than 4 minutes. The result should be a substance with large bubbles.
After this, you need to gradually add vanilla sugar and powdered sugar into the mixture. In this case, the mixer speed should be increased to medium. Beat the mixture for 3 minutes. As a result, the protein should become fluffy and white.
When the powdered sugar is mixed with the whites, turn on high speed. You need to beat the components until the mass becomes denser and more homogeneous. You can determine the readiness of the protein by turning the container over. If the mass does not flow out of it, and white peaks appear during whipping, then you can proceed to the next stage of preparation.
How to make protein cream at home
Protein cream for the cake is prepared from simple, affordable products - chicken eggs, sugar or powdered sugar, water, citric acid. The whites are carefully separated from the yolks and whipped until fluffy. Sugar is gradually added to the mixture or syrup is poured in a thin stream. The finished cream has a delicate but stable consistency and a pleasant sweetish taste.
How to beat egg whites
Beat the egg whites with a mixer until stiff peaks form before adding the sugar, sweet syrup or sifted caster sugar. Otherwise, the mass will not turn out airy. The bowl for whipping must be dry and perfectly clean - food particles and fat on the walls prevent the formation of bubbles and affect the taste . The whites must be pre-cooled.
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Recommendations
Now you know how to prepare a classic protein-butter cream. The recipe described above has some features. Therefore, when preparing the cream, you should take into account some nuances:
- To make a good protein-butter cream, it is recommended to use only the best quality butter. The splendor and uniformity of the finished mass depends on this component.
- If necessary, you can add any food coloring to the protein-butter cream. It should be added to the mixture during the cooking process. This is the only way to make the color of the cream more uniform.
- If necessary, protein-butter cream can be prepared not only with vanilla sugar. If necessary, you can add any aromatic spice that is used for baking to the mixture.
- It is recommended to store the finished cream in the refrigerator in a tightly closed container for no more than 6 days.
For many, sweet pastries are taboo. After all, creams themselves are quite high in calories. However, if you choose between oil and protein-oil, then the latter option is preferable. After all, its calorie content is much lower.
Classic protein custard recipe
Don’t think, as I did at first, that this is a mixture of whipped egg whites and custard made with milk, flour and yolks.
- Protein custard is much more fluffy and tender, and when cooled it hardens well and holds its shape for a long time.
- It is pleasant to work with it, as it fits perfectly on the surface of the product, imitating mastic.
- With the help of a culinary syringe or a pastry bag, you can make beautiful decorations from it.
- In addition, it does not spoil as quickly as butter, cream or sour cream, and you can be sure that the sweets will be suitable for several days.
- And, importantly, it is cheaper than its “fat brothers”.
Kitchen tools:
liter saucepan (preferably with a thick bottom), kitchen spatula, mixer (whisk), bowl for whipping egg whites.
Ingredients
Technology for preparing protein custard
Prepare the syrup
Did you know?
In the absence of a thermometer, you can determine the readiness of the syrup by indirect signs: its consistency will become like liquid honey, and the boiling will be slow and viscous. The most reliable sign is the formation of a strong ball from a drop of hot syrup in cold water (the so-called hard ball test).
Prepare the cream
Classic protein custard on video
Look how snow-white and dense the cream becomes when properly prepared. To color it, the video uses gel food coloring, although powdered food coloring will work too. Note that if you do not mix it until smooth, but leave streaks, then the cream decoration will turn out to be two-colored.
For coloring, you can use not only dyes, but also cocoa powder, as in “chocolate cream for cake.”
Secrets of lush meringue
- To quickly whip up a strong foam, you must use only fresh and well-chilled eggs.
- Not a gram of yolk should get into the protein mass.
- But a few drops of lemon juice or a few grains of citric acid will not hurt at all, but, on the contrary, will speed up the beating.
- A small pinch of salt will have the same effect.
- The container in which you will beat the egg whites, as well as the whisk, must be completely dry and grease-free.
- Add the prepared meringue to the cream last.
- Decorate the decorations with the still warm egg white custard until the foam has completely caramelized.
Recipe for butter protein cream for flowers with liqueur
To prepare such a cream, it is recommended to first prepare the protein mass in a steam bath, and then add butter to the resulting mass. What components are needed? The set of products is simple:
- 2 chicken eggs.
- 150 g regular sugar.
- 100 g butter based on animal cream.
- 2 tbsp. spoons of liqueur.
What you will need from your inventory:
- a small container for softening the butter;
- kitchen knife;
- mixer;
- container for whipping egg whites;
- utensils for creating a steam bath.
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
Technology for preparing protein cream in a water bath
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.
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 smeared already.
Food preparation
Custard protein-butter cream, the recipe for which is listed above, takes no longer to prepare than the classic one. First you need to prepare the main components. It is recommended to remove the cream-based butter from the cold in advance, cut it into small pieces and leave it at room temperature. The product should become softer.
When the butter melts, you need to gently grind it and beat it until it becomes homogeneous, reminiscent of thick sour cream. Only after this can you begin to prepare the proteins. First you need to separate the yolk. You can use an empty plastic bottle for this. The container with the whites must be placed in a steam bath and gradually whisked until a thick but at the same time fluffy mass is formed. In general it takes no more than 10 minutes. This largely depends on the power of the mixer.
Connecting components
When the whites are ready, they need to be removed from the steam bath and cooled to 50°C at room temperature. The prepared butter should be added to the resulting mass. It is recommended to add the product in small portions, while continuously whisking the cream.
Finally, pour the liqueur into the mixture and mix well. That's all. The cream for creating jewelry is ready. All that remains is to cool it down. If desired, you can add dye to the cream. This will allow you to create not only beautiful flowers, but also leaves and ornaments.
Protein cream with gelatin for cake
This recipe is suitable for those who need to get a very stable protein cream that will not settle and lose its shape.
- Immediately pour the gelatin with a small amount of water so that it swells. Just enough water is needed to wet the gelatin. As soon as the gelatin swells, melt it.
- sugar and water in a saucepan cook the syrup until it boils.
- Add acid to the syrup and cook it for several minutes.
- Pre-prepared whites need to be beaten to a thick consistency by adding a pinch of salt.
- Now pour the still hot syrup into the protein mass and beat the cream for 2 minutes.
- Next, pour in the oil and gelatin, and continue the beating process for another 3 minutes.
- That's all, the cream is ready. This protein cream can be used as an independent dessert.
Shaped
Protein Cream is a simple and tasty delicacy that can be used for completely different purposes: covering the cake, leveling, coating the cake layers.
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