How to make milk protein cream? Cooking subtleties and useful tips. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of protein cream in milk
- Video recipe
Of the huge variety of creams, the simplest is the protein cream. Confectionery shop windows are often decorated with products. However, it is very easy to prepare it yourself at home. To do this, you need to have a minimum set of affordable and simple products: sugar, fresh eggs and milk. It contains a little fat, which compares favorably with custard or butter cream. The cream has a delicate texture and airy texture, so it keeps its shape perfectly, even after staying in the refrigerator for more than a day. Rolls, custard cakes and baskets are filled with protein cream on milk, cakes, cupcakes and cakes are decorated. It can also be served as an independent dessert in portioned bowls, supplemented with candied fruits, chocolate, nuts, berries …
Protein cream with milk is an excellent tasty easy solution for decorating confectionery products for a holiday or an everyday meal. The proposed cream recipe is the simplest and most versatile, but there are several more ways. You will definitely succeed in this recipe. The main thing is to carefully read the step-by-step recipe and follow it clearly in the details and the cooking process. Then you get a cream with the right consistency. For the recipe, you can safely use essence and food colors to add color and flavor to the cream.
- Caloric content per 100 g - 175 kcal.
- Servings - 500 g
- Cooking time - 20 minutes
Ingredients:
- Eggs - 3 pcs.
- Sugar - 150 g or to taste
- Milk - 400 ml
Step-by-step preparation of protein cream in milk, recipe with photo:
1. Break the eggs and separate the whites from the yolks. Place the yolks in a cooking pot and the whites in a clean, dry container without dripping fat and water.
2. Add sugar to the yolks.
3. With a mixer, beat the yolks until fluffy, acquire a lemon color, double in volume and completely dissolve the sugar. To speed up the process, you can use powdered sugar instead of sugar, it dissolves faster.
4. Pour milk into whipped yolks and put the mixture on fire. Heat the milk over medium heat, stirring constantly. As soon as the first bubbles appear, immediately remove the mass from the heat, otherwise the yolks will curl. During the heating process, the mass will thicken and become viscous.
5. Remove the pan from heat, but continue stirring for another 3-5 minutes.
6. Take a bowl of whites, a mixer with clean and dry whisks.
7. Beat the whites at slow turns, gradually increasing the speed to maximum. Beat them for 10 minutes until a white, fluffy and firm mass is formed.
8. Add 2-3 tablespoons of whipped egg whites to the milk-yolk mixture.
9. Stir the cream to completely combine the whipped egg whites. Do not use a mixer for this work. Do this with a whisk or spoon. Send the protein cream with milk to the refrigerator to cool. During this time, it will become denser and thicker. After that, it can be used for any pastry desserts.
See also a video recipe on how to make a protein custard.
