Cream is the main ingredient in many desserts. There are many variations of its preparation. However, one of the simplest is protein. In addition, products for its preparation are always available in every refrigerator.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Showcases of confectionery counters are often decorated with products with protein cream, which is used as decoration. The cream is also used to fill wafers, tartlets, baskets or tubes. Many applications can be found for it, since the mass is very airy and lush, it does not fall off even the next day. But the protein mass is not suitable for impregnating the cakes. Anyone can prepare such a cream at home. It is done not at all difficult. The main thing is to be careful in small details and carefully follow the cooking process.
The basis of the protein cream is egg white, beaten with powdered sugar. This is a great tasty light solution compared to heavy creamy fillings. It turns out such a cream is delicate and airy. In addition, you can use food colors or essences, which can change the structure, aroma, color and taste of the cream. By the way, like this recipe, meringues are baked, or rather dried.
- Caloric content per 100 g - 95 kcal.
- Servings - for 1 cake
- Cooking time - 10 minutes
Ingredients:
- Drinking water - 75 ml
- Egg whites - 2 pcs.
- Powdered sugar - 100 g
- Salt - a pinch
Step-by-step recipe for making protein cream
1. Wash and dry eggs with a napkin. Break them with a knife and carefully separate the whites from the yolks. You won't need yolks for this recipe, so wrap them in cling film and refrigerate them for another dish. And pour the proteins into a clean and dry container, otherwise they will not beat up properly. For the same reason, make sure that not a drop of yolk gets to the whites.
2. Pour drinking water into a mug and add powdered sugar or plain sugar.
3. Place the mug on the stove and bring the liquid to a boil. Then reduce the temperature and boil the contents over low heat until a caramel color and a thick, stretching consistency is formed.
Watch out for caramel. Otherwise, if you overexpose it, it will turn into a sugar candy. Check the readiness of the syrup as follows. Pour a drop of syrup into cold water and wait until it cools. If you can mold a soft transparent ball out of it, the syrup is ready. If the syrup has been digested, pour in a little water and stir quickly, removing the container from the heat. And when the syrup is smooth, boil.
4. By this time, you should have whipped egg whites with a pinch of salt until firm peaks and white foam. Begin to beat them at slow turns, gradually increasing the speed. As soon as the caramel reaches the desired color, pour it into the whipped egg whites in a thin stream, without stopping the whipping process with a mixer.
5. Continue whisking the whites for another 1-2 minutes so that the caramel is well distributed over the mass, which should acquire a delicate creamy color.
6. The protein cream is ready and can be used to decorate cakes, pastries, rolls, etc.
See also the video recipe on how to make a protein cake cream.
