How to make a protein cream at home

Traditionally, a protein cream is prepared to decorate desserts. The composition has gained popularity due to the unforgettable taste and relative simplicity of the recipe. Protein cream is widely used in the confectionery art. It can be used as an independent snack or added to cakes, puff pastries, cakes and other pastries.

Milk Protein Cream

• purified water - 250 ml.
• sugar - 550 gr.
• egg whites - 7 pcs.
• cognac - 17 ml.
• citric acid - 4 gr.
• vanilla powder - 15 gr.
• butter - 300 gr.
• condensed milk - 150 gr.
• instant gelatin - 25 gr.
• lemon juice — 25 ml.

1. Pour the gelatin into a small container of warm water. Wait for the swelling of the product. At the same time pour the drinking water into the pan, pour sugar. Simmer until a uniform, thick syrup is formed.
2. If necessary, dissolve the gelatin in a pore bath, then mix it with the resulting syrup. Warm up the composition a little. Beat condensed milk with soft butter until smooth, send to the refrigerator.
3. Rub the cooled proteins to a thick foam, slowly pour in the gelatin syrup. Do not stop whipping the mixture until it cools. Then carefully break the creamy mass with a mixer.
4. At the exit, you should get a magnificent cream. In a couple of minutes until fully cooked, add vanilla powder, alcohol and lemon juice.

Custard German cream

• purified water - 160 ml.
• gelling sugar - 320 gr.
• egg white - 3 pcs.

1. Beat the protein in the usual way using a mixer until a thick foam. Place the gelling sugar in a saucepan, pour water, send to the stove. Turn on the hotplate for maximum power. With the appearance of the first bubbles, reduce the fire to a minimum.
2. Stew the composition for about 10 minutes, stirring constantly. The liquid in the saucepan should evaporate approximately twice. Make sure that the mixture does not turn into porridge. In another embodiment, the cream will not work.
3. Next, gently start pouring the mixture into whipped foam, constantly stirring the mixture until it cools. The result is a high-quality cream that does not settle and does not float. Also, at your discretion, you can add various food flavorings and colorings to the composition.

Oil-protein cream

• protein - 5 pcs.
• butter - 480 gr.
• citric acid - 5 gr.
• filtered water - 150 ml.
• granulated sugar - 140 gr.
• vanilla to taste

1. In a dry fat-free container, carefully beat the chilled proteins to a thick foam. At the time of mixing the mass, add citric acid.
2. Gradually pour half the total volume of granulated sugar into a common bowl. Continue to beat the mixture until the desired consistency. If you adhere to the recommended proportions of the ingredients, the cream in the end is not very sweet.
3. Vary the amount of sugar according to your preference. In parallel, start making syrup. Combine the drinking water and the remaining sugar in an enameled pan, send the container to the stove.
4. As soon as the composition boils, reduce the heat, simmer until the desired consistency. Then slowly pour the syrup into the protein mass. In this case, the mixer speed must be set to maximum power. Beat until the cream has cooled.
5. Butter must be left in advance for a while to melt. Chop the composition into small cubes. It is highly recommended to use a natural homemade product. Send the oil to a common container, bring the mixer to readiness.

Creamy Protein Cream

• vanilla sugar — 12 g.
• homemade sour cream - 270 gr.
• granulated sugar - 260 gr.
• egg white - 4 pcs.

1. Animal products must be refrigerated. Pay attention to the dishes in which you are going to prepare the cream, it should be dry, fat-free and clean.
2. Combine in a separate bowl sour cream, vanilla and granulated sugar (the last ingredient is taken in an amount of 50 g.). Mix the mixture for 12-15 minutes until splendid. Next, separate the yolks from the proteins, get from the last lush foam.
3. Do not stop whipping the protein, gradually pour the remaining sugar. Treat the mixture to a firm, dense foam. Then add portioned cream to the composition.
4. Mix it with a mixer until smooth. Treats should be consumed as soon as possible. The cream is not intended for long-term storage.

Protein Custard

• purified water - 75 ml.
• egg white - 3 pcs.
• citric acid - 4 gr.
• granulated sugar - 220 gr.

1. Degrease the dishes in which you will whisk the protein. Otherwise, the egg composition will not get the desired consistency. Before making the syrup, boil a small amount of water in a saucepan.
2. Wipe the bowl and whisk thoroughly with a waffle towel. Add sugar and filtered water to the sterilized pan, send the container to the burner at maximum power.
3. After boiling the composition, reduce the heat to a minimum, continue to boil the syrup. The consistency is checked by a drop of the composition on a saucer with cold water. If the mixture does not spread and rolls into a caramel ball, the mass is ready.
4. You can also check the readiness of the syrup using caramel thread. Pour a small amount onto the plate and tilt it. When fully prepared, the syrup will drain without interruption.
5. If you have achieved the desired consistency, feel free to pour citric acid into the overall composition. Thoroughly mix the syrup until smooth. Yolks are not required, use only proteins.
6. Place them in a fat-free and dry bowl, beat with a mixer until smooth. Get the composition of thick foam. Lift the whisk, the mixture should hold well on it.
7. Now gently start pouring hot syrup into the cream with a thin stream. In this case, you should slowly stir the composition with a mixer. Be careful, when injecting, the composition should not fall on parts of the household appliance, otherwise hot spray will fly in all directions.
8. Once you have completely poured the syrup, place the cream bowl in a bowl of cold water. Continue whisking until it cools completely. Otherwise, the protein may curdle, the cream will irreparably deteriorate. After cooking, use the mixture as you wish.

Fruit Protein Cream

• drinking water - 80 ml.
• sugar - 100 gr.
• fruit jam - 70 gr.
• instant gelatin - 12 gr.
• egg white - 3 pcs.

1. Pour the gelatin into warm water, wait for the swelling. Next, send a small pan to the stove, simmer the composition until the product is completely dissolved. Make sure that the mixture does not boil. The procedure should be carried out on a minimum fire, constantly stirring the mixture.
2. Get cold dense proteins with a uniform, dense foam with a whisk or mixer. Pour the jam into the saucepan and heat a little, then pass the composition through a sieve. Then add granulated sugar to the sweetener. Strain the mass for about 10 minutes, do not forget to stir.
3. Combine gelatin and jam mixtures in a common container, mix thoroughly. Then, slowly pour the syrup into the protein foam. Continue whisking the mass with a mixer at maximum power.
4. The procedure is carried out in such a way that the protein composition does not curl. The cream should be used in a short time while it is still warm. Otherwise, the substance will turn into jelly.

Airy Protein Cream

• granulated sugar - 200 gr.
• citric acid - 8 g.
• egg white - 4 pcs.

1. Separate the squirrels, refrigerate for 1 hour.After that, mix all the ingredients in a common bowl. Bring the protein mass to uniformity using a mixer.
2. Put the composition on a steam bath, warm up for about 8 minutes, whisking in parallel. After the time has passed, remove the cream, continue to stir the mass with the mixer for another 4 minutes.
3. Use the finished cream as directed. If you wish, you can add any food coloring, the composition will acquire the desired color.

Coconut Protein Cream

• coconut flakes - 90 gr.
• egg white - 2 pcs.
• granulated sugar - 140 gr.
• purified water - 75 ml.
• lemon juice - 12 ml.
• corn syrup - 85 ml.

1. Cooking cream is carried out through a steam bath. Put a pot of water, bring to a boil. Choose the appropriate size of the metal bowl so that it is mixed in a container with boiling water.
2. Combine the proteins, lemon juice, syrup and filtered water in a bowl. Place the bowl of ingredients in the pan so that the container does not touch the boiling water. Beat the mixture at minimum power with a blender until the sugar is completely dissolved.
3. After that, increase the speed, continue whisking for another 5-6 minutes. The mixture should increase in volume. Remove the bowl from the steam bath, mix the coconut shredded in the coffee grinder. Continue whipping the cream until it cools.

Useful Tips

1. Before preparing the cream, always cool the eggs. Such a criterion is the key; thanks to it, the protein quickly and easily whips. Carefully ensure that the yolk does not fall into the total mass during separation.
2. Take the habit of degreasing and wiping dry household appliances and containers that will be used in the preparation of the cream.
3. To avoid the development of bacteria, eggs should be washed in soda solution. The shell on its surface contains many harmful microorganisms.
4. If you are making custard, it is important to ensure that sugar syrup is not digested. With the addition of the remaining ingredients, the product should not turn out caramel color. This shade indicates the unsuitability of the cream.
5. To avoid the formation of caramel balls, warm syrup should be poured very slowly with a thin stream. In this case, the composition must be thoroughly stirred with a whisk. Otherwise, the desired consistency of the cream will not be achieved.
6. If you decide to color the protein cream, it is forbidden to use alcohol-containing dyes. Otherwise, the finished product will not be able to keep the shape that you gave it. The cream will begin to float. For such purposes, dyes based on natural ingredients are suitable.
7. If you do not plan to use the composition for desserts as soon as possible, remove the cream in a food container. Leave in the refrigerator for up to a day. Before aging, make sure that a particular recipe is suitable for preservation.

To please loved ones and relatives with a delicious cake or pastries, you need to make the appropriate cream. The product is easy to prepare and requires minimal costs. Consider the popular variations of egg and butter cream, condensed milk, coconut flakes, fruit jam, brandy.

Video: protein cream for cake decorating