The protein cream for the cake is an airy, tender mass. They can sandwich cakes, decorate the top of the cake and form beautiful figures. There are several types of creamy mass on egg whites: raw, custard, protein-oil, protein with gelatin. Raw protein cream is used to create meringues, marshmallows, and bake crispy cakes. The rest of the options are suitable for a layer of cakes.
Raw protein cake cream: a classic recipe
You will need:
- granulated sugar - 1 tbsp.;
- egg whites - 3 pcs.;
- salt, lemon juice.
Step by step cooking
Use a glass or metal bowl to whisk the ingredients. Check that it and the mixer whisk are perfectly clean and dry. Put the egg whites in a container and start whisking them until they become stable peaks. This is a long process, so place the container with egg whites in cold water to speed it up.
Then set up a water bath. Take a large saucepan, pour some water into it and place a container with protein mass in it. All the same, while continuing to beat the whites with a mixer, heat the contents of the container over the fire.
When the mixture starts to foam, remove it from the bath. Continue whisking the protein cream until it cools completely. When the mass is at room temperature, add granulated sugar to it and beat everything together for another 5 minutes. At the end, add some salt and lemon juice. Use food coloring to color the protein cake cream if desired.
Protein custard for cake
The custard protein cream has a delicate texture and a very light texture. It is ideal for layering and decorating cakes and filling baskets, eclairs or straws.
You will need:
- egg whites - 4 pcs.;
- granulated sugar - 1 tbsp.;
- water - 1/2 tbsp.;
- lemon juice - 2 tbsp. l.
Cooking process step by step
Mix water and sugar in a deep container and put it on fire. Squeeze juice from 1 lemon and strain it through cheesecloth. Wait for the syrup to boil and cook for another 10 minutes, it will become thicker and darker.
Beat the cooled raw proteins with a mixer in a separate container until stable peaks appear. After that, start pouring hot syrup into them in a thin stream, continuing to beat the whites with a mixer.
All the same, without turning off the mixer, add lemon juice and boiled sugar syrup to the components. Then beat the mixture for another 7-8 minutes. The mass should become lush, snow-white and dense. The ready-made custard protein cream can be used directly in cakes or pastries.
Protein cream with gelatin
Thanks to the gelatin, which is part of the protein cream, the texture of the mass is very lush and persistent. From the finished product, after waiting for the mass to solidify, you can make a cake or "Bird's milk" sweets. If you combine the cream with fruits or berries, you can get a delicious dessert.
You will need:
- citric acid - 1 tsp;
- gelatin - 2 tbsp. l.;
- egg whites - 5 pcs.;
- sugar - 1, 5 tbsp.;
- water - 10 tbsp. l.
Cooking process in stages
Put the gelatin in a bowl and cover with boiled water, leave to swell. When it increases in volume, heat it according to the instructions on the package, without boiling, stirring and making sure that all the grains are completely dissolved.
While the gelatin is cooling, beat the cooled egg whites with citric acid with a mixer. Achieve a homogeneous consistency and fluffiness of the mass, after that, setting the minimum speed of the mixer, pour gelatin into it in a thin stream. Beat for another 5-7 minutes. After that, the protein cream with gelatin is ready, you can use it to layer or decorate the cake.
Butter-protein cake cream
The protein-oil mass keeps its shape well, it is easy to work with it. If the technology is followed, the mass turns out to be tender, airy, and the taste resembles creamy ice cream.
You will need:
- butter - 300 grams;
- icing sugar - 300 grams;
- egg whites - 6 pcs.;
- vanillin - a pinch.
Step-by-step cooking
Cut the butter into small cubes and thaw slightly at room temperature. Separate the whites from the yolks and put them in a dry, clean dish. Beat them with a mixer until a thick, standing foam forms.
While whipping, gradually add powdered sugar and vanillin in small portions to the whites. Then add the butter piece by piece, ensuring perfect uniformity with each serving.
Protein-butter cream for cake at home
The filling in the form of a protein-butter cream is ideal for cakes and pastries made from choux pastry, shortcrust pastry or puff pastry. If desired, it can be supplemented with seasonal berries.
You will need:
- egg whites - 4 pcs.;
- cream with a fat content of 33-35% - 1 tbsp.;
- lemon juice - 2 tbsp. l.;
- granulated sugar - 1/2 tbsp.
Chill the proteins in the refrigerator for 5-6 hours, then beat with a mixer on a steady rush. While whisking, add lemon juice to them. When the mass becomes dense enough and voluminous, pour a little cream into it, continuing to beat constantly.
When, after the introduction of all the components, ideal uniformity and high stability of the peaks are achieved, the protein-butter cream is ready to use.
Protein cream for cake with condensed milk
Protein cream for baking with condensed milk has a delicate texture, milky aroma and rich taste. The finished product can be used to decorate the tops of cakes or pastries, and as an interlayer between the cakes.
You will need:
- boiled condensed milk - 130 ml;
- proteins - 4 pcs.;
- water - 250 ml;
- gelatin - 2 tbsp. l.;
- sugar - 600 grams;
- butter - 300 grams.
Pre-soak the gelatin in water. Add sugar to the swollen gelatin, put the mixture on fire and bring to a boil. Then transfer the container to a water bath.
Whisk softened butter together with boiled condensed milk. Whisk the whites in a separate container. Add the mass of gelatin and sugar directly hot into the whipped egg whites in small portions, continuing the whipping process.
Then gradually pour in the mixture with condensed milk. Do not turn off the mixer for another 5 minutes. After this time, the protein cream for the cake with condensed milk is ready to use.
Sour cream-protein cake cream
You will need:
- egg whites - 4 pcs.;
- sugar - 200 grams;
- water - 4 tbsp. l.;
- sour cream 25% - 250 ml;
- icing sugar - 2 tbsp. l.
Pour sugar into a saucepan, cover with water, put on medium heat and bring to a boil. Boil the syrup for 4-5 minutes. Beat the cooled proteins with a mixer until thick foam, then pour in a little boiling syrup to them, continuing to beat.
Reduce the speed of the mixer and continue beating the mixture for about 10 minutes, until the mixture is smooth and cooled to room temperature. During this time, the volume of the cream should approximately double.
Whip the sour cream separately, if you wish, you can add a little citric acid or a thickener to it. Add protein cream to whipped sour cream in small portions and mix gently with a spatula. Sour cream-protein cake cream is ready.
