The cream turns even the simplest baked goods into an exquisite delicacy. This fluffy substance is usually prepared on the basis of eggs, cream, sour cream or butter, whipping the ingredients with a mixer. Preparing the cream yourself is quite troublesome, but the result is worth your efforts. Homemade cakes, pastries and cookies with homemade fillings have a unique flavor. In addition, they do not contain harmful additives and can even be used in children's diets.
It is necessary
- Protein cream:
- - proteins (2 pcs.);
- - granulated sugar (5 tablespoons);
- - water (30 ml).
- Sour cream cream:
- - sour cream with a fat content of 30% (1 glass);
- - granulated sugar (2 tablespoons);
- - cocoa powder (25 g);
- - vanillin (1 pinch).
- Optional: thickener for sour cream (1 bag).
Instructions
Step 1
Make a homemade protein cream. Pour water into a small cast iron ladle and completely dissolve the granulated sugar in it. Boil the syrup on the stove on medium heat until the sweet mass begins to drain from the spoon with a thin thread. It shouldn't be pouring out! Undercooked syrup should not be used for cream, as the pastry filling will be unstable.
Step 2
Chill fresh chicken eggs in the refrigerator compartment, pierce the shells from opposite sides with a fork and drain the whites. Beat them into a white, thick foam with a mixer on the lowest speed possible. Be sure to use glassware or enamelled dishes, never aluminum - the proteins will turn gray in them.
Step 3
Inject the protein substance into the syrup carefully, in a thin stream, stirring everything vigorously. Beat the protein cream for another 3-4 minutes, then immediately use the ready-made treat to decorate the baked goods.
Step 4
Make a homemade sour cream cream. Its optimal fat content is from 30% and more, it is advisable to use a rustic natural product. If you are in doubt about the fat content of an ingredient, purchase a special sour cream thickener based on starch and sugar. Read the instructions on the bag and follow the manufacturer's directions. It is usually sufficient to add 1 tablespoon of thickener to 1 kg of sour cream to make it more fluffy and get a long-lasting cream.
Step 5
Refrigerate the sour cream for 2-3 hours. Then mix the cocoa powder with granulated sugar and vanilla. In order for all sweet crystals to dissolve faster, they can be preliminarily cemented with a wooden mortar (rolling pin) or use ready-made powdered sugar instead. Whisk the sour cream, gradually add the aromatic chocolate mixture into it. Homemade cream is ready.
