Homemade protein-fruit marshmallow or protein cream with gelatin and jam for cake. Recipe: Protein custard cream - Secrets of preparing a tasty and stable cream for decorating a cake and coating its layers Protein cream with gelatin for decoration

Protein cream is used for decoration and filling of eclairs, baskets and tubes. It is more practical to coat the cakes with other creams, because the protein cream loses its airiness under the pressure of the cakes.

This composition is made from egg whites and sugar, which is a good preservative - that's why it lasts longer than others.

But still, it is better to apply the mixture right away, because the protein cream - the recipe for decorating cakes will be given below in more detail - becomes less airy over time. You can make 4 types of cream from egg whites: raw, custard, protein with gelatin and.

Simple protein cream is the lightest of all known ones, and it also requires fewer ingredients. It consists of egg whites, powdered sugar and salt.

The standard consumption of powder for one egg white is 2 tablespoons, so you can easily calculate how many eggs and powder you need for the required amount of cream.

Salt is added to make it easier to whip, and lemon juice or acid removes the cloying and changes the taste of the cream. Therefore, it is better to decide in advance whether to add them or not. Eggs and dishes for processing them must be cooled in the refrigerator or put the dishes on ice, or you can put them in cold water and beat them in this position.

The whites must be carefully separated from the yolks and begin to beat, adding powder in portions. Don’t forget to add salt or lemon juice, the mass should increase in volume by three times.

The cream is ready if you get stable “peaks” that appear when you remove the whisk from it. At the end, you can add dyes to the cream if necessary.

This cream is used immediately because it loses its lushness within a short time. It cannot be used to make small details for decoration, but it is ideal for coating the entire surface of the cake.

A simple cream can be prepared in a water bath:

• first beat the whites for a minute just like that
• then place the dishes in a water bath and work for another 15 minutes
• remove the dishes from the heat and work with the mixer until it cools down, otherwise the foam will quickly settle

During preparation, powder, citric acid, salt, and dyes are added to the composition. This method of preparation is more difficult, but whipping the mass turns out to be more airy.

Protein cream with gelatin

For the popular Bird's Milk cake, protein is used; the recipe for decorating the cake is not difficult to implement - gelatin is simply added to it. When it hardens, it becomes quite hard, which makes it possible to cover it with chocolate.

For this mass you will need the following ingredients:

• whites from 5 eggs
• 2 tablespoons gelatin
• a little citric acid
• one and a half cups of sugar
• some water

Place the gelatin in warm water and let it swell for an hour. After this, heat it over the fire and stir until it dissolves, but do not boil.

Using a mixer, turn into a white airy mass with sugar, not forgetting the citric acid, adding chilled gelatin in portions without stopping.

You should decorate the cake or pastry with cream before it hardens. Then let stand in the refrigerator until completely cooled.

With such a mass, you can make other desserts with protein jelly yourself.

Protein-butter cream

It is good for decorating cakes, pastries and other desserts. With its help, you can create a bright composition on the product, give it beauty and taste.

The cream is slightly higher in calories than simple protein cream, but much lighter than oil cream. The taste is similar to creamy ice cream.

To make it, you will need: whites from 3 chicken eggs, 150 g of powdered sugar, 150 g of butter, lemon juice and vanillin.

Preparation:

• You should take the butter out of the freezer in advance, cut it into small pieces and let it heat until it becomes soft.
• Then you need to separate the whites from the yolks and place them in a mixer.
• Squeeze half a teaspoon of lemon into the mixture and start whisking. Add powdered sugar and vanilla in portions.
• Stir the egg whites until they form a stiff foam until it remains in the bowl after turning it over.
• Now you can add butter to it piece by piece, without ceasing to beat.
• When all the butter is in the mixer bowl, work a little more and that's enough.

This composition can not only decorate cakes, but also fruit desserts and other desserts.

Sponge cake with protein cream

A simple protein cream goes well with sponge cakes. This cake can be prepared at home, it is not difficult to make and tastes interesting.

To make it yourself in full, you need to stock up on the following products: for the sponge cake - 8 eggs, 150 g of sugar, 150 g of flour, a little citric acid; for cream – whites from 4 eggs, 150 g sugar, citric acid; for coating the cakes and decorating - 150 g of cherries, 100 ml of the same syrup, 100 g of almonds, 10 g and sauce from it.

Preparation:

• First prepare the biscuit. For the dough, separate the whites from the yolks and beat them for a long time, gradually adding sugar and citric acid, until a thick foam is obtained.
• Beat the yolks separately from the whites with the remaining sugar until foamy. Then put half of the whites into the yolks and carefully add the sifted flour, mix and add the remaining whites, mix everything.
• Place baking paper on the bottom of the mold and lay out all the dough, bake for half an hour at a temperature of 180 degrees.
• When the cake has cooled, cut it into layers and soak them in cherry syrup.
• Then prepare a protein cream from 4 proteins with the addition of the remaining ingredients and spread it onto a layer.
• Place the berries on the surface of the cream and add a second layer of cake. Again coat the top with cream and the sides too.
• Place almonds on top, sprinkle with grated chocolate and chocolate syrup to make a random web.

A fairly simple cake preparation allows you to make it before your guests arrive.

How to prepare a sponge cake with protein cream - shown in the video:

Custard cake

Custard made from protein has a denser consistency and holds its shape longer. It is used for filling baskets and decorating cakes.

The crust can be made from shortbread or dough. Since shortbread dough contains a lot of fat, this cake cannot be consumed while on a diet, but sometimes you can enjoy this culinary masterpiece.

For the shortbread dough, you need to prepare the following products: 300 g of butter, 200 g of sand, half a kilogram of flour, yolks of 3 eggs, baking powder, cranberry jam and a little salt.

Preparation:

• Soften the butter at room temperature (if you don’t want the dough to be greasy, replace it with margarine).
• Mix the butter with sugar and salt - you need to take small amounts so that it dissolves in the butter.
• Then place the egg yolks and baking powder into the flour, mix them to form a dough in the form of crumbs.
• Combine the mixture and butter with sugar, knead the dough. Wrap it in cling film and refrigerate for half an hour. Then take out the dough and divide it in half.
• Roll out the dough to a thickness of 5-7 mm, and use a plate to cut out a circle. Do the same with the second piece; you can roll out the third cake from the leftovers.
• Bake each cake separately in the oven for about 10-15 minutes at 180 degrees. Grease the finished cakes on one side and leave to soak.
• Now you should prepare custard protein cream - it is described above.
• Assemble the cakes, coating them with cream, coat the top cake only with jam on the bottom, and sprinkle with powder on top. Apply diagonal stripes and “curls” on top of it with cream, put a spoonful of jam in the middle, coat the sides with cream or sprinkle with cake crumbs.

This cake takes longer to prepare, but its extraordinary taste will be remembered for a long time.

Cake pigeon's milk"

It is in the Bird's Milk cake that you need a cream made from proteins with gelatin. It has a dense consistency and is capable of holding a layer of sponge cake or a layer of chocolate.

To prepare this cake, you should stock up on the following ingredients for dough and decoration: a glass of flour, one and a half glasses of sugar, 4 eggs, a little milk, 50 g of butter, vanillin, cocoa and water. The making of the cream was presented above.

Preparation:

• First bake, for which pour a glass of sugar into the eggs and beat for about 10 minutes, then add flour and mix. Bake on medium heat for no more than half an hour on a baking sheet, cool and cut into 2 layers.
• The cream here is prepared not only from protein - egg yolks are also used. First, soak 40 g of gelatin in warm water. The separated whites must be cooled, and the yolks must be beaten with sugar until they turn white. Stir in flour and 250 ml milk. Place the dishes in a water bath until bubbles appear and the cream mass increases. Cool the mixture by placing it in a bowl of water.
• Take 300 g of butter, soften it and beat while periodically adding custard and vanilla.
• Dissolve the gelatin by heating the water until it disappears completely and cool slightly. Beat the whites with a glass of sugar until stiff foam and pour gelatin into them.
• Now you need to combine the protein cream and butter cream, adding the butter cream to the protein cream one spoon at a time and stirring continuously. The cakes can be soaked in syrup and cognac.
• Lubricate one layer with cream and place the second one on it, pressing down lightly.
• Let it harden a little and cover the top and sides with chocolate glaze, which is made from cocoa, milk, sugar and butter.

The cake is difficult to prepare, but very tasty. Children love it, so it is recommended to cook it for children.

Calorie content

The calorie content of protein cream differs depending on the products used for it. In a simple protein composition there is only 175 kcal.

In protein custard, the calorie content is slightly higher and amounts to 212 kcal.

The protein cream fixed with gelatin contains 234 kcal. But protein-butter cream has the most calories – 300 kcal.

If you need protein cream, or rather for decorating cakes, the video of which is presented above, then it is very easy to prepare. Take it and dare, and everything will work out!

Cream is an essential component of any cake, but it is not always as thick and stable as we would like. Many housewives often face the problem that the creamy layer does not hold its shape well, especially if you add juicy pulp of fresh or canned fruits to it. To make the cream denser, you can thicken it with gelatin - then the festive dessert will remain beautiful in any conditions: it will not “float” on the table at the most inopportune moment and will not be covered with ugly multi-colored stains from fruit juice.

How to make cream with gelatin

You can make cream for a cake with gelatin from almost any base - sour cream, cream, custard, curd or protein. To successfully prepare a dessert with such a layer, you just need to remember some important points of the recipe and focus on the combination of cake layers and creamy mass. So, for example, sour cream or custard is better suited for a layer of ordinary sponge cake, and creamy, butter or curd cream is better for shortbread.

Properly prepared cream with gelatin can be used not only for coating cakes, but also for decorating desserts. Then it is no longer necessary to separately prepare fondant to cover the top of the cake or whip up another, thicker and denser cream - the layer, thanks to the gelling substance, will keep its shape perfectly after cooling and will become a good base for mastic or other edible decor.

Food preparation

To prepare a successful cream with gelatin (also called galantine), it is important to properly prepare the products. Remember a few basic points:

• If you are preparing a creamy cream layer, remember that it is better to take cream with a high fat content, and it should be cooled very much before whipping.
• To ensure a successful protein cream mass, make sure that not a drop of yolk gets into the whites, otherwise they will not beat well. The mixing utensils and mixer attachments must be clean and dry.
• When preparing chocolate cream, cocoa powder is often used. In order for the layer to remain homogeneous, without unsightly dark lumps, you should first sift the cocoa, mix it with a small part of the base, stir thoroughly, and only then add it to the main mass.

When preparing the gelling component, you need to remember the following rules:

• For every 10 grams of gelatin, take approximately 50 ml of liquid. It is possible to pour less, but it is not recommended to pour more, so that the cream does not end up being too watery.
• It is better to take boiled water, but cold, and let the mass swell well - then it will be easier to work with it.
• The swollen granules must first be dissolved in a water or steam bath so that the mixture becomes liquid.
• If you need to prepare the gelling component quickly, you can pour boiling water over it, but then you need to stir it very well so that half of the grains do not remain on the walls of the container, and then heat until smooth.
• If after heating there are small grains left at the bottom, it is better to strain the solution before adding it to the cream base.
• To prevent the layer from becoming mucous lumps, the base and the gelling component must be at the same temperature before mixing. The dissolved gelatin should be cooled to room temperature, mixed with two to three tablespoons of the cream base, and then mixed into the rest of the mixture.
• When adding a gelling component, any cream must be mixed carefully with a wooden or silicone spatula from bottom to top, achieving uniform distribution throughout the entire volume.
• If you have some left over, do not try to freeze it - even after a short stay in the freezer, the jelly will lose its properties, so the creamy mass will become liquid and uneven.

Gelatin cream recipe for cake

There are more than a dozen variations of creamy cake layers with the addition of gelatin. If you are not afraid to experiment in the kitchen, you can try making your favorite cream with a gelling component to give it more thickness and make the cake not only tasty, but also beautiful. If you are used to always using ready-made recipes and strictly observing proportions, use one of the step-by-step instructions below to prepare the ideal creamy base for your dessert.

• Time: 43 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 233.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

This creamy layer is suitable for coating almost any cake, but sour cream with gelatin is also an excellent independent dessert. It can be served instead of ice cream with bright orange slices, fragrant banana slices, a scarlet scattering of cherries, strawberries or other berries, but it is better not to make such a dessert with ripe kiwi because this fruit, in combination with fermented milk products, tends to be very bitter.

Ingredients:

• sour cream with a fat content of 20-25% - 450 ml;
• powdered sugar – 60 g;
• vanillin – 1 g;
• gelatin – 10 g;
• boiled water, cooled to 25-30° – 50 ml.

Cooking method:

1. Pour gelatin into a cup, add water, stir, and leave to swell.
2. Then dissolve in a water bath and let cool to room temperature.
3. Beat sour cream with powdered sugar until smooth, add vanillin.
4. Continuing to beat at low mixer speed, pour the liquid gelatin mass into the cream base in a thin stream.
5. Pour the finished cream into bowls and put it in the refrigerator to harden or use it as a layer for the cake, after keeping it in the cold for half an hour.

• Time: 36 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129.8 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

If you prefer desserts with a custard cream layer, galantine will help make it thicker and denser. Then the cakes will have to be soaked additionally, but the cake will hold its shape well and look very beautiful when cut. To prepare custard with gelatin for a cake, follow the usual recipe, and at the end of cooking, add a liquid jelly solution to the warm base.

Ingredients:

• chicken yolks – 5 pcs.;
• granulated sugar – 0.5 tbsp;
• milk – 0.5 l;
• potato starch – 2.5 tbsp;
• vanilla sugar – 1 pack;
• lemon zest – 1 tsp;
• gelatin – 2 tsp.

Cooking method:

1. Pour cold water over the gelatin and let it swell.
2. Beat the yolks with regular and vanilla sugar into a strong foam, carefully mix in the starch.
3. Boil milk, cool slightly.
4. Pour hot milk into the yolk mixture in a thin stream and stir. Add lemon zest.
5. Pour the mixture into a thick-bottomed saucepan and place over moderate heat. Stirring constantly, bring the custard base to a boil and cook for 2-3 minutes.
6. Place the swollen lump in a water bath and heat until completely dissolved.
7. Grind the warm custard jelly through a sieve, add the gelatin solution, and mix thoroughly.
8. Place the resulting mass in silicone molds and cool.

Curd

• Time: 28 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 168.6 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

The cream mousse made from cottage cheese with gelatin is very tasty, tender and airy. Using such a light, sweet, creamy base, you can layer any cake, decorate pastries, or make a separate chic dessert. For a tasty, interesting filling of the base, you can add pieces of fruit or chocolate, berries, rice balls or fruit puree to the cream.

Ingredients:

• cottage cheese – 1 kg;
• milk – 1 tbsp.;
• butter – 180 g;
• sugar – 260 g;
• gelatin – 25 g;
• vanilla sugar – 1 sachet.

Cooking method:

1. Soak gelatin in 100 ml of cold milk and leave to swell.
2. Dissolve regular and vanilla sugar in the remaining milk.
3. Using a blender, puree the cottage cheese until smooth.
4. Pour in the sugar-milk mixture in portions. Beat until fluffy.
5. Dissolve the swollen gelatin in a water bath or in the microwave, cool, and stir into the curd mass.
6. Add soft butter, beat again.

Protein

• Time: 32 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 175.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

The recipe for this dessert should be in every housewife’s culinary repertoire, because protein cream with gelatin will help make the sweet dish not only tasty, but also beautiful. This creamy layer is suitable for decorating pastries, pies, rolls, jellies and other homemade sweets. In addition, you can serve fragrant summer berries under a lush and light protein cream - not a single picky little person can resist such beauty.

Ingredients:

• chicken proteins – 2 pcs.;
• sugar – 210 g;
• salt - on the tip of the knife;
• lemon juice – 10 ml;
• vanilla essence – 5 drops;
• odorless vegetable oil – 20 ml;
• gelatin – 17 g;
• water – 100 ml.

Cooking method:

1. Place gelatin in a bowl, add 40 ml of cold boiled water, leave to swell.
2. Place the swollen gelatin mass in a water bath and heat until completely dissolved. Cool.
3. Boil sugar syrup from the remaining water and sugar, add vanilla essence.
4. Place cold whites in a mixer bowl, add salt, beat into a white fluffy mass.
5. Squeeze the required amount of juice from half a lemon and mix into the protein mixture.
6. Without stopping whisking, stream in the hot syrup and liquid gelatin.
7. At the end of whipping, add vegetable oil.
8. Place the finished cream base in silicone muffin tins and keep in the refrigerator for a couple of hours or use for decorating baked goods.

• Time: 34 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 232.4 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

One of the most popular and sought-after layers for cakes among confectioners remains cream based on whipped cream - it goes well with almost any cake layer, has a pleasant taste and delicate texture. True, such a cream base does not hold its shape well and spreads at high ambient temperatures, so for some sweet dishes it is better to thicken it with the help of gelling additives.

Ingredients:

• heavy cream – 240 ml;
• granulated sugar – 80 g;
• vanilla extract – ½ tsp;
• gelatin – 14 g;
• water – 65 ml.

Cooking method:

1. Pour gelatin with water and let it swell.
2. Then heat in a water bath until completely dissolved and cool to 45-50°.
3. Beat chilled cream with sugar until sharp peaks form.
4. Continuing to beat at minimum speed, carefully add the solution in a stream. Beat again.

Bird's milk cream with thickener

• Time: 58 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 221.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

The original recipe for the world-famous Bird's Milk cake involves coating sponge cakes with an airy cream soufflé, due to which the dessert acquires the most delicate, refined taste. In order for the cream soufflé to hold its shape well inside the cake, a thickener, usually gelatin, must be added to the egg-butter base.

Ingredients:

• chicken eggs – 10 pcs.;
• sugar – 300 g;
• butter – 200 g;
• milk – 200 g;
• flour – 1 tbsp. with a slide;
• gelatin – 40 g.

Cooking method:

1. Pour gelatin granules with cold water and leave to swell.
2. Separate the yolks from the whites, mix with half the sugar, and grind until white.
3. Add flour, milk, stir.
4. Place in a water bath. Stirring constantly, bring the mixture until thickened.
5. Add soft butter and mix again.
6. Heat the gelatin in a water bath until completely dissolved, cool slightly.
7. Beat the cold whites with the remaining sugar into a strong foam.
8. Pour the solution in a thin stream and mix.
9. Combine both masses, stir thoroughly, keep in the refrigerator for half an hour.

Yogurt

• Time: 38 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 143.7 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

With buttercream, cakes always turn out very tasty, but such delicacies are not very suitable for dietary nutrition. If you want to make the cream low-calorie, you can partially replace the cream in the recipe with natural yogurt, and simply add a gelatin thickener for thickness. Then the product will have a dense, creamy structure, and its taste will remain just as delicate and pleasant.

Ingredients:

• natural yogurt – 570 ml;
• heavy cream – 230 ml;
• sugar – 165 g;
• lemon juice – 2 tbsp;
• gelatin – 20 g.

Cooking method:

1. In a deep container, combine yogurt and half the sugar, whisk until completely dissolved.
2. Add lemon juice to the yogurt base, beat until fluffy and increased in volume.
3. Pour gelatin with warm water and stir thoroughly. Then heat in the microwave for 1 minute and add in parts to the yogurt mass, continuing to whisk vigorously.
4. In a separate container, beat the cream with the remaining sugar until stiff peaks form.
5. Carefully combine both masses and mix thoroughly.
6. Keep the finished yogurt layer in the refrigerator for 1-1.5 hours, then use it for its intended purpose.

Chocolate

• Time: 29 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 191.2 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

If you are a lover of chocolate and all its derivatives, add to your culinary repertoire an easy recipe for airy chocolate cream with gelatin, which will not only be an excellent layer for cakes, but also a delicious stand-alone dessert for your morning cup of coffee.

Ingredients:

• heavy cream – 240 ml;
• milk – 520 ml;
• sugar – 140 g;
• cocoa powder – 5 tbsp;
• gelatin – 3 tbsp;
• salt - a pinch.

Cooking method:

1. Pour a little cold water over the gelatin and let it swell.
2. After swelling, place the container with the solution in a water bath. While stirring, wait until all granules are completely dissolved. Cool.
3. Pour milk into a saucepan, add sugar and sifted cocoa powder, stir.
4. Place over moderate heat, bring to a boil, then, stirring, cook for 2-3 minutes.
5. Remove from heat, cool slightly, carefully add gelatin solution and mix thoroughly.
6. Beat the egg whites with a pinch of salt until they form a fluffy, elastic mass.
7. Combine both masses, mix gently in a circular motion until smooth.
8. Pour the finished cream base into dessert vases or use to form desserts.

Gelatin with sour cream and condensed milk

• Time: 22 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 201.5 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

A cream based on sour cream with the addition of condensed milk is universal, because it is great for layering cakes or rolls, it can be served with pancakes or fruit as a sweet sauce, or simply eaten with a spoon. True, sometimes such a creamy mass turns out to be too liquid, so for frosting cakes, especially cookies, it is better to thicken it a little. Even when preparing a dessert with condensed milk, you need to remember that you should not add too much sugar so that the cream does not turn out cloying.

Ingredients:

• condensed milk – 220 ml;
• fat sour cream – 220 ml;
• sugar – 1.5 tbsp;
• gelatin – 1 ½ tsp.

Cooking method:

1. Dissolve gelatin granules in slightly warmed water (70 ml) and leave to swell.
2. Then heat in a water bath, without bringing to a boil, and cool to room temperature.
3. Beat sour cream with sugar until it is completely dissolved.
4. Add condensed milk, beat again.
5. Gently add the gelatin solution, beating the mixture at minimum speed. Keep the finished product in the refrigerator for 2-3 hours.

Video

Many amateur confectioners are reluctant to use protein cream to decorate a cake, but with gelatin there is no fear that the finished product will lose its intended shape and settle in front of the guests. This article will describe in detail how to prepare this miracle cream, and the photos will help you understand whether the preparation process is happening correctly and what pitfalls the protein cream contains.

For what products is this type of cream used?

Often in the confectionery industry, it is protein cream with gelatin that is used to decorate all kinds of pastries, cupcakes, cakes, straws and other sweet desserts based on dough.

At the same time, a specially prepared form of this cream in combination with chocolate glaze is the famous “Bird's Milk” - a cake on which more than one generation has grown up. The basis of the base cream is whites whipped with sugar, which are mixed with the gelling mass to give them stability for a long time. You can also add various food colorings to this type of cream, which will make it possible to create multi-colored compositions on cakes.

Base cream base

In order to prepare protein cream with gelatin, you first need to decide on the required volume of the finished product in order to know how many eggs to use and in what ratio to sugar.

For example:

From this diagram we can derive a pattern and the basic proportion by which the amount of cream required on a larger scale will be calculated: for one protein you should take two tablespoons of sugar. You should also use a flavoring agent (lemon juice or vanilla) so that the overly sweet protein mass does not seem too cloying. Usually use vanilla on the tip of a knife or a teaspoon of freshly squeezed lemon juice on the cream of two whites.

Features of working with proteins

The process of preparing protein cream with gelatin (for cake) begins with preparing the equipment and the main ingredient: the dishes should be as dry and fat-free as possible, and it is advisable to cool them in the freezer for several minutes, then the whites will whip much faster. You should also be careful about separating the eggs into whites and yolks, otherwise the cream may not whip into a rich foam.

We use the yolks for preparing other dishes (do not throw them away), and it is also advisable to cool the whites directly in the bowl for whipping. By the way, it is very important that the bowl for whipping the cream is not metal: it will have an unappetizing grayish tint or will not whip at all. It is because of these few nuances that many housewives avoid preparing such a cream, preferring ordinary cream or sour cream, or even ordinary custard. Protein cream with gelatin is actually very easy to prepare for those who know these features.

Step-by-step preparation

So, we begin to prepare the protein cream from gelatin, or rather by soaking it in cold water. Usually, in order for gelatin to swell, 150 grams of water per tablespoon of gelling agent is enough. It is important to soak it in cold water, and when it completely swells and absorbs water, heat it in a steam bath, never bringing it to a boil, otherwise the product will lose its properties.

Place the egg whites in a chilled bowl and begin beating immediately at low speeds, gradually adding them. Also, during the beating process, add sugar (or powder) mixed with flavoring in small portions. It is extremely important not to pour in the entire amount of granulated sugar at once, because the delicate whites may settle and not rise again.

The protein mass should increase several times, become snow-white and fluffy, and also quite thick. If you turn the bowl with whipped cream over, it will not lose its location in the bowl: the peaks of cream made with a whisk will remain the same shape. This is an indicator that the proteins have reached the desired condition; gelatin can be added.

Continuing to stir the cream, pour in the melted gelatin mixture in a thin stream and actively mix the finished cream again. It must be used immediately, as it quickly hardens, taking the final form conceived by the pastry chef.

Egg white custard

This option for preparing protein cream with gelatin is sometimes called Italian meringue due to the fact that the whites are whipped not with sugar, but with syrup from it, which gives the cream greater storage stability. To prepare the cream you need to prepare:

• 150 grams of water;
• three hundred grams of granulated sugar;
• three proteins;
• 25 grams of gelatin plus 100 grams of water;
• 1/2 teaspoon lemon juice.

How to brew egg white cream correctly?

First, soak the gelatin in water and let it swell. To do this, it is better to take an instant product, then the process will take no more than ten minutes. Combine water and sugar in a small saucepan and place over medium heat. When the mixture boils, add lemon juice to it. Stir and continue cooking the syrup for another 5-8 minutes over low heat.

In a separate bowl, beat the chilled whites with a mixer into a strong foam, which will be quite strong and will not change its shape for a long time. Continuing to beat it, pour hot (!) syrup into it in a small stream. Also, professional confectioners recommend adding 1 tsp at this point. lean refined oil, then the cream will not stick to dishes and other equipment (this will not affect the taste). If desired, you can add a little vanilla to give the finished cream more flavor. Without stopping the whipping process, pour in the gelatin that has melted in the steam bath, and after twenty seconds you can stop the mixer and use the protein cream as intended.

Every housewife can make a fluffy protein cream.

Both adults and children love this delicate and airy protein cream. Products filled with such a snow-white mass can decorate any holiday table or make an ordinary dinner bright and unforgettable.

Any novice cook or ordinary housewife can prepare protein cream. It is great for decorating the surfaces of cakes or pastries. They can be used to stuff tubes, but they are not suitable as a layer.

How to make protein lemon cream, recipe with photo

The most important thing in such a cream is well-beaten whites.

Tip: To beat the whites into a thick foam, you need to carefully separate them from the yolks. Chicken egg yolk is very fatty, and if even a drop of it gets into the whites, it will no longer be possible to beat them.

Tip: You always want to whip egg whites quickly. To do this, before starting the process, put them in the freezer for a few minutes. When the surface of the mass is covered with ice, remove it from the freezer and begin to quickly beat.

How to make protein lemon cream so that it turns out airy and tasty? Here is the recipe with photos:

Ingredients:

• Lemon juice - a few drops or citric acid - 5 grams
• Sugar - 150 grams
• Water – 10 ml
• Egg - 3 pieces

Preparation:

1. Carefully separate the whites from the yolks so that not a drop of the yolks gets into the whites. Place them in the freezer for 15 minutes

2. Make syrup from sugar and water. It should thicken well

3. Remove the frozen whites from the freezer, add lemon juice or citric acid to them.

4. Start beating the whites, adding a drop of syrup

5. Beat until the mass triples in size

6. As soon as the last drop of sugar syrup has reached the beaten egg whites, turn off the mixer

The cream will be fluffy, tasty and thick. They can be used to fill tubes or decorate cakes.

Recipe for making protein cream according to GOST

Roses made from protein cream according to GOST

GOST is an accepted state standard, so preparing dishes according to the standards is considered the most correct and optimal.

Recipe for making protein cream according to GOST:

Ingredients:

• Egg whites - 3 pieces
• Sugar - 140 grams
• Water - 50 grams
• Lemon juice - a few drops
• Vanilla sugar - 1 sachet

Preparation:

1. Boil sugar syrup. The fully prepared syrup bubbles in large circles over the fire.

2. Add a bag of vanilla sugar to the whites. Begin beating the chilled egg whites, adding hot syrup in a thin stream.

3. When the mass increases 3 times and the syrup is finished, stop whipping - the cream is ready

A simple recipe for protein cream

The basis of all varieties of protein cream is the classic recipe. It is simple and can be made quickly by whisking with a regular whisk.

A simple recipe for protein cream is that you can beat even uncooled egg whites. It is enough to place the dishes with them on ice, and the whites will whip just as quickly as after refrigeration.

Important: If you don’t have time to cook the syrup, you can take powdered sugar and add it to the whites in small portions.

Tip: You won’t be able to store this cream; it will quickly lose its fluffiness. Therefore, use it immediately after preparation.

Sour cream protein cream, recipe with photo

This cream turns out to be richer, with a creamy taste. Sour cream protein cream is used to fill tubes and decorate pastries and pies. It can also be used as a layer.

A recipe with a photo will help you prepare a tasty and snow-white mass.

Ingredients:

• Egg whites - 4 pieces
• Sugar - 0.5 cups
• Water – 10 ml
• Cream or sour cream - 150 grams

Preparation:

1. Make syrup

2. Start beating the chilled egg whites, adding syrup drop by drop.

3. Continue whipping, adding cream in small parts

Important: You can add fruit to this cream. They will make it denser and tastier.

Chocolate protein cream, recipe

In addition to fruit, you can add cocoa to the protein cream. This technique will add beauty and unique taste to the products.

Tip: Prepare chocolate protein cream and combine it to decorate a cake or pastry.

The recipe for this cream is simple - beat the egg whites with syrup as described above, and at the end add a tablespoon of cocoa.

Tip: To avoid lumps in the cocoa, mix it with a small amount of powdered sugar or granulated sugar before adding it to the mixture.

Making protein custard

Many housewives believe that protein custard is whipped egg whites with the addition of hot sugar syrup. But there is another recipe for a cream with the same name:

1. Making protein custard begins by boiling the custard from milk, sugar, one egg and a tablespoon of flour. When the cream is ready, leave it on the stove to cool. Then beat it with a mixer with 50 grams of butter

2. Now beat the whites with sugar as usual, adding citric acid and vanillin

3. Mix whipped egg whites and custard. Whisk again to obtain a fluffy, homogeneous mass - the cream is ready.

Important: This cream can be used to grease cakes and fill baskets and waffle rolls.

Preparation of butter protein cream, recipe

Butter creams go well with sponge cakes. Prepare buttery protein cream to surprise your guests with the unique taste of homemade baked goods.

Ingredients:

• Egg whites - 2 pieces
• Butter - 100 grams
• Sugar - 150 grams
• Liqueur - 2 tablespoons

Preparation:

1. Melt the butter, cool and beat with a mixer until thick.

2. Beat the chilled whites with sugar until the volume increases 3 times

3. Continue beating, adding butter little by little.

4. At the last stage, pour in the liqueur, beat for another minute and turn off the mixer - the cream is ready

Important: This cream is used to prepare various desserts.

How to make liquid protein cream?

Often, for some types of baking, a liquid sweet mass may be needed, for example, for Easter decoration. How to make liquid protein cream?

Tip: To turn the protein cream into a fluid mass, add a few drops of ordinary water to it.

Even chefs warn housewives that they need to take the process of whipping egg whites responsibly - they need to be frozen and the dishes wiped dry. If water gets into the mixture, the cream will be liquid.

Protein cream with gelatin for cake decoration, recipe

From this cream you can make a soufflé for Bird's Milk candies. Protein cream with gelatin is great for decorating a cake.

Ingredients:

• Egg whites - 5 pieces
• Gelatin - 2 tablespoons
• Citric acid - 0.5 tablespoon
• Water - 5 tablespoons
• Sugar - 1-1.5 cups

Preparation:

1. Pour half a glass of boiling water over gelatin and leave to swell. If lumps are visible after it has cooled, heat the mixture on gas and leave to cool.

2. Beat the chilled egg whites with sugar and citric acid.

3. When the protein mass increases 3 times, begin to pour in gelatin in a thin stream, continuing to beat

4. The gelatin is gone - the cream is ready!

Important: Whole berries or fruit slices will look great on cakes under this cream.

Every woman can make such a cream, even if she doesn’t like and doesn’t know how to cook. Many housewives ask: how to prepare a delicious protein cream? Our advice and reviews from other women will help you make a delicious protein cream.

Tip: To check the readiness of the syrup, take a little of the sweet mass with a spoon and pour it onto a plate. If it hardens and does not spread, then the syrup is ready.

Tip: Pour only hot syrup into the mixture. If it cools down, the cream may not turn out.

Previously, only the best chefs could make such a cream. Currently, his recipes are available to all women. Create miracles in the kitchen and surprise your family and guests!

Video: video recipe: protein cream for cake

In order for the cake to be tender and tasty, it must be greased with a large amount of protein cream. You can make the cream yourself, especially since there are various recipes for preparing a tasty and delicate protein impregnation that will make baked goods very soft and airy.

The dessert will certainly be better than those currently sold in many stores. So, what delicious protein-based cream can you make to decorate cakes?

• three egg whites;
• granulated sugar – 1 cup;
• a little lemon juice or salt.

Calorie content – ​​210 kcal.

How we will cook:

Protein cream for cake decoration according to GOST

What components will be required:

• egg whites – 3 pieces;
• 150 grams of granulated sugar;
• 50 ml water;
• 3-4 drops of lemon juice;
• a bag of vanilla powder.

Calorie content – ​​230 kcal.

How to do it:

1. Pour water into the pan and add granulated sugar;
2. Place the pan with all the ingredients on the fire and boil the syrup;
3. The finished syrup begins to bubble in large circles;
4. Place chicken whites in a separate cup and add vanilla powder;
5. Beat the egg whites with vanilla using a mixer or blender;
6. After 5-7 minutes, without ceasing to beat, pour sugar syrup into the mixture in a thin stream;
7. Pour in the syrup and beat at the same time;
8. As soon as all the syrup is completely filled, stop whipping. The cream is ready and can be used to decorate baked goods.

Protein custard for cake decoration

What components are needed for preparation:

• a glass of granulated sugar;
• 4 chicken proteins;
• ½ teaspoon vanilla powder;
• 100 ml water.

Cooking time – 25 minutes.

Calorie content – ​​245 kcal.

Let's start cooking:

Butter-protein cream for cake decoration

To prepare the cream you will need the following components:

• 3 chicken eggs;
• 150 grams of powdered sugar;
• a little vanilla sugar;
• butter – 150 grams;
• a few drops of freshly squeezed lemon juice.

Cooking time – 30 minutes.

Calorie content – ​​255 kcal.

How to cook:

Protein cream with gelatin for cake decoration

For preparation you will need the following components:

• egg whites – 6 pieces;
• 50 grams of gelatin;
• ½ large spoon of citric acid;
• 5 large spoons of water;
• one and a half glasses of water.

Cooking time – 20 minutes.

Calorie content – ​​230 kcal.

How to cook:

Recipe for chocolate protein cream for cake decoration

What components will be needed:

• 3 egg whites;
• granulated sugar - 180 grams;
• 70 ml water;
• lemon juice – 2-3 drops;
• 1 teaspoon cocoa powder.

Cooking time – 20 minutes.

Calorie content – ​​235 kcal.

How to do it:

Decorating a cake with protein cream: master class

What components will be needed:

• sponge cakes;
• impregnation;
• protein cream;
• pastry bag;
• food colorings of any color;
• pastry spatula.

How to decorate:

You can decorate a cake at home no worse than in a professional pastry shop. Moreover, the consistency of the protein cream allows this to be done. Therefore, you should not buy ready-made baked goods, because you can make them yourself.

And your family members will definitely appreciate it and say with confidence that these baked goods are much tastier than those sold in stores. And the above cream recipes will make it simply excellent!

The recipe for making protein cream for the cake is shown in great detail in the following video.