Protein cream for cake is not as difficult to prepare as it seems. If you follow a few rules, then everything will work out for you, and you will be able to quickly and beautifully decorate any cake.

Why do I love protein cream? First of all, it holds its shape perfectly! Secondly, flowers and details made from it have a very pleasant gloss. Third, a cake decorated with protein cream can easily stand on the table for several hours without leaking. The cake decor becomes a little dense on the outside and tender and tasty on the inside.

So, to prepare protein cream for a cake at home, we need eggs, sugar, a little water and citric acid.

Rule one - the eggs and the mixing bowl must be well cooled.

Separate the whites from the yolks.

We will beat the whites until foamy; they should not fall out of the bowl if you turn it over.

Divide the sugar into two equal parts. One will go into syrup, the second into whites. So, we will beat and add sugar to the whites, a teaspoon at a time. When all the sugar has been added, beat for a few more minutes until stiff peaks form, while simultaneously cooking the syrup.

Place the second half of the sugar in a saucepan, add citric acid and water. Stir and cook over medium heat until the sugar dissolves and bubbles appear. We begin to test for a soft ball: drop a drop of syrup into a bowl of cold water, and if a ball forms, then the syrup is ready. The main thing is not to overcook the syrup. Otherwise, the cream will taste bitter, and you will have to start all over again. If you have a candy thermometer, then cook the syrup to a temperature of 120 degrees and remove.

Pour the hot syrup into the egg whites in a thin stream, without stopping beating. We pour the syrup along the wall, do not pour it onto the whisk, the syrup may splatter. Beat after all the syrup has been poured in until the cream has cooled. It turns out this stable and shiny protein cream for the cake.

If necessary, you can color the finished cream, but if you need one color, it is better to color the cream at the whipping stage, after pouring in the syrup. Use only gel dyes.

I decorate most of my cakes with this protein cream. These are the cakes I had for Valentine's Day.

Using different attachments, you can make borders, flowers and any decor for your cakes. Nothing is impossible, the main thing is to start, and it’s never too late to do this!

Mix sugar and water in a cauldron. Cook our syrup over medium heat for 2-4 minutes. Our mass should turn into golden caramel, but under no circumstances should it be overcooked.

At the very beginning the mass will boil with large bubbles, after which the boiling will decrease and will be very slow. At this stage our caramel will be ready.

You can also check the readiness of caramel in this way. Using a spoon, drop hot caramel into a glass of water. The caramel should form into a ball, but not spread across the bottom.

Add citric acid to the finished caramel and stir. After removing the resulting mass from the heat, immediately begin pouring it into the whipped whites in a thin stream. At the same time, continuously beat the whites intensively with a mixer. Continue beating the egg whites until the mixture has cooled completely.

Apply the prepared protein cream to the finished confectionery product.

Using a pastry syringe, giving the protein cream the desired shape, decorate the cake.

Bon appetit!

Cake cream

How to prepare protein cream for decorating a cake and filling pastries - look at the answers to the question in the step-by-step cooking recipe.

1 hour 30 minutes

150 kcal

5/5 (2)

Kitchen appliances: Preparing this cream is impossible without a blender with adjustable speeds. Also, take a deep bowl with a capacity of 500-600 ml. and another one with a volume of 200-500 ml, spoons (teaspoons and tablespoons), a whisk, measuring utensils or scales.

We have often seen cakes beautifully decorated with various creams in stores, and have often wondered: how do they do it? My grandmother, who worked at a bakery in her youth, once told me how to prepare a protein cream commonly used in bakeries to decorate a cake.

It turned out that the recipe is quite simple even for beginners and can be easily implemented at home. This cream has lush And air consistency and rarely falls off even the day after production. And most importantly, it can be used not only as decoration, but also as independent filling for cakes such as baskets, eclairs or tubes.

It was my grandmother’s advice that I used when I decided to write for you a step-by-step guide to making cream for a cake from proteins and sugar.

I have been asked many times: how to achieve the desired consistency of the mass so that you can decorate the cake with homemade protein cream? The answer is very simple: try to relate careful to details in the process, and also read this recipe carefully and without haste. Surveys on culinary sites confirm that haste and the wrong choice of ingredients often cause your cream to be too runny or not hold its fluffy shape well.

You will need

The basis of any version of protein cream is sugar and eggs. Only the freshest and most chilled eggs “straight from the store” will give you the opportunity to prepare the perfect cream. Sugar should not be raw, crumbly and without lumps.

How to make protein cream for a cake

The cream is ready! Now you won’t have problems choosing a decoration for your cake: your airy protein cream and our simple recipe have made it possible to prepare it at home a real masterpiece. Let the cream sit in the refrigerator for about 30 minutes, and then fill a pastry syringe or bag with a fluffy mass and start decorating your cake or filling your pastries.

Light and sweet protein cream has become my ideal option for literally decorating any cake. I usually use two or three tips: the first one is for making continuous longitudinal stripes around the outer circumference of the cake. The second, thinner one, I carefully draw in the middle a congratulation for the birthday boy or something else that is relevant for the current moment. With the third one, in the shape of a heart or star, I carefully apply the remaining small strokes. This is how my cakes are always fun decorated and decorated for a treat.

Video recipe for making cream

The answer to the question of how to properly prepare protein cream for decorating cakes can be seen in the video below. All the cooking secrets are in the video, which lasts only a few minutes.

Protein cream is one of the main confectionery creams, which, as the name implies, is prepared on the basis of egg whites and sugar. Most of us have been familiar with its taste since childhood, because it was the protein cream that was traditionally filled with the famous basket cakes.

The basic recipe involves using the whites of fresh chicken eggs and sugar, which are beaten until a fluffy, thick mass is formed. In addition to the main one, there are other ways to prepare cream - in a water bath, with the addition of cream, butter and other ingredients. Protein cream is used to fill cakes, eclairs and other desserts. In addition, it can be used to decorate cakes and as an independent dessert.

This cream is otherwise called “raw”. The fact is that the ingredients do not undergo any heat treatment, but are used raw. Therefore, it is extremely important to choose the freshest and cleanest eggs.

Ingredients

• egg whites – 3 pcs.;
• powdered sugar – 130 g;
• a few drops of lemon juice.

How to cook

1. Place the chilled whites in a bowl and beat them with a mixer, first at low speed, then gradually increase it.
2. When the whites form stable peaks, without stopping beating, add sifted powdered sugar to them in small parts.
3. Along with the last portion of powder, add a few drops of lemon juice and beat until the powder is completely dissolved. The cream is ready!

Protein cream in a water bath

This type of cream is safer than the previous one, since the proteins here are amenable to heat treatment. Therefore, if eggs that are not perfectly clean and fresh are used for cooking, then it is better to opt for this recipe.

Ingredients:

• whites of large chicken eggs - 4 pcs.;
• sugar – 1 glass (about 200 g);
• vanilla sugar – 1 sachet;
• citric acid - a large pinch.

Preparation:

1. Prepare a water bath - pour some water into a saucepan and set it on medium heat until it boils.
2. Place all ingredients in a clean and dry bowl and beat them with a mixer for 1.5-2 minutes until the mass becomes homogeneous.
3. Place the bowl in a water bath and continue beating at low speed.
4. When the mass becomes fluffy enough, turn the mixer up to a higher speed and continue beating for another 5-6 minutes.
5. Then remove the cream from the water bath and beat for another 2-3 minutes.
6. When the peaks on the surface are very stable, the cream is ready. It can be used for cakes and pastries, it holds its shape perfectly, and you can use culinary attachments to make beautiful decorations on the cake.

Protein cream for eclairs

Eclair is a dessert of French origin, which is a pastry made from choux pastry, hollow inside. Traditionally they are filled with cream. Most often, custard or chocolate cream is used, but protein cream can also be used. Then the dessert will become lighter and airier.

Ingredients:

• egg whites – 3 pcs.;
• sugar – 1 glass;
• drinking water – 100 ml;
• a pinch of salt;
• a few drops of lemon juice.

Preparation:

1. Mix water and sugar and place over high heat.
2. Continuously stirring the syrup, boil it for 10-15 minutes. You can check readiness by dropping the syrup into cold water. If you can roll it into a ball, then the syrup is ready.
3. Combine the whites with salt and lemon juice, beat them until stable peaks form.
4. Continuously whisking, pour boiling syrup into the cream.
5. Beat the cream until it cools completely, and then fill the eclairs with it.

Cream of proteins and cream

This version of the cream will have a delicate creamy taste, and it’s easy to prepare. It is important to note that here, as in the main recipe, raw proteins are used. Therefore, you need to pay special attention to the quality of eggs.

Ingredients:

• fresh whites – 4 pcs.;
• sugar – one and a half glasses;
• heavy cream (at least 25%) – 1 cup.

Preparation:

1. Mix the whites with sugar and beat until a fluffy foam forms.
2. Without stopping whipping, pour in the cream in a thin stream.
3. The result is a smooth, glossy mass - this is protein-butter cream. It is perfect for decorating desserts.

Protein-butter cream

Delicate and tasty, reminiscent of ice cream in taste, the cream is mainly used to decorate various desserts. Let's figure out how to make protein cream with butter.

Ingredients:

• proteins – 3 pcs.;
• powdered sugar – 150 g;
• butter – 150 g;
• lemon juice - a few drops.

Preparation:

1. Prepare the butter by removing it from the freezer to allow it to come to room temperature.
2. Place the whites in a clean and dry bowl, then lightly mix them with a whisk (it should also be clean and dry).
3. Add a few drops of lemon juice to the whites and beat everything together at low mixer speed for 3-4 minutes.
4. Increase the speed slightly and gradually add powdered sugar to the whites, continuing to beat.
5. When stable peaks begin to form on the surface of the protein mass, reduce the speed slightly and add softened butter piece by piece, without ceasing to beat.
6. When all the butter is in the cream, continue whisking for another 1-2 minutes until smooth. The cake cream is ready!

Protein cream with jam

The cream according to this recipe is somewhat more difficult to prepare than the usual one, but the result will certainly please you. The finished product will not only have a beautiful color, but also a fruity or berry taste. You can use jam or jam.

Ingredients:

• proteins – 3 pcs.;
• gelatin – 1 tsp;
• sugar – 90 g;
• a few spoons of any jam (depending on the desired color of the finished cream and taste).

Preparation:

1. Soak the gelatin in a small amount of water until it swells.
2. Place this mixture over the lowest heat and stir it constantly until the gelatin dissolves.
3. Heat the jam, rub through a sieve and dissolve the sugar in it.
4. Boil the jam over low heat for 5-6 minutes, add the gelatin mass to it and stir.
5. Beat the whites as usual until stiff peaks form.
6. Add the jam mixture in small portions, without stopping whisking.
7. You will get a colored protein cream with a fruity taste.
8. If you rub the jam through a large sieve or grind it in a blender, the finished cream will have small inclusions of fruit, as in the photo.

Dyes for protein cream

Quite often you can see decorations made of colored protein cream on confectionery products. Fillers for various cakes, straws and, of course, patterns on the cake can be colored. Making colored protein cream at home is not at all difficult. Ready-made dyes or natural ones that you can make yourself are suitable for this.

The following ingredients are suitable for coloring the cream:

• Carrot juice. It will color the finished cream a bright yellow color.
• You can also make orange dye from carrots. To do this, you need to grate it on a fine grater and then fry it in a large amount of butter (the ratio of butter to carrots is 1:1). When the carrots become soft and the oil turns orange, place the mixture on cheesecloth and squeeze well. The resulting liquid is the dye.
• Saffron or turmeric will give the cream a rich yellow tint. To do this, the spice powder needs to be diluted in a small amount of water and left for 24 hours. This will create a natural dye.
• Beets are known to intensely color foods a rich pink color. To make a natural dye from it, you need to grate the beets, do not pour big amount water (to cover) and boil for 30-40 minutes. Strain the finished broth. This will be the dye.
• Juice, syrup and red berry puree will give the cream a red color.
• Pomegranate juice and red wine will also turn red.
• Red cabbage infusion is a blue dye.
• Juice from blueberries or dark grapes will give the cream blue and purple shades.
• You can make green dye from spinach. To do this, you need to squeeze it through cheesecloth and use the resulting juice as a coloring agent. Or you can grind the spinach leaves into a puree - it will also turn the cream green.
• Coffee or melted chocolate will color the cream in the corresponding brown shades.
• In addition to the ingredients described above, you can use any jam to give the cream the desired color.

• Egg whites will whip better if they are cooled first.
• The bowl and whisk must be perfectly clean and dry. It is also advisable to pre-cool them.
• At the final stage of whipping the whites, you can add a little liqueur to them - this will give the finished cream a unique aroma.
• It is better to choose fresh eggs. Old egg whites whip less well.
• To ensure that the whites are well beaten, add a pinch of salt and a few drops of lemon juice or vinegar.
• Choose a container several times larger than the initial volume of the whites, as they will increase greatly during the beating process.
• For whipping, it is better to choose a glass or enamel bowl. You should definitely not use aluminum cookware - it will make the cream gray.
• You need to beat the whites first at low speed, and then gradually increase it.
• It is important to ensure that during the whipping process the whisk touches all the protein (along the walls of the bowl and on its bottom).
• The finished cream is stored in the refrigerator for no more than 36 hours.

In the traditional sense, protein cream is a cream made from egg whites and sugar. However, there are many other ways to prepare it: the technology may change - for example, the cream is brewed; other ingredients are added - butter, jam or cream, etc.

Any cake will look unfinished if it is not decorated. Decorating a cake with protein cream is minimally expensive in terms of time and products. Properly prepared, protein-based cream holds its shape perfectly, can be colored with food coloring, and allows you to create various flowers, patterns, greeting inscriptions, and so on using a special bag or syringe.

Protein cream for decorating a cake can be of different types. The simplest one is made from proteins and powdered sugar; gelatin, flavorings, and cocoa powder can also be added to it. In addition, the cream can be brewed (custard protein cream has a denser consistency). So, let’s learn the steps of preparing the right protein cream for decorating cakes.

Varieties

Several types of cream can be prepared from egg whites, which vary depending on certain components in the composition. You can decorate your product with one of the following compositions:

• basic raw is made from egg whites and sugar (powdered sugar);
• protein-oil with the addition of butter;
• protein cream with gelatin;
• Also, the cream on egg whites can be custard (whipped in a water bath).

Protein-butter cream for decoration is also used in the creation of Swiss and Italian meringue and is the basis for mousseline cream.

The easiest to prepare and decorate is the basic protein cream, which is not boiled down and remains raw. Essentially, this is a base for meringues, used fresh (not baked in the oven). However, such a mass may be unstable. Therefore, to make the mixture denser and stronger, gelatin is added to it.

The buttercream is also slightly different in structure - it is glossy, denser and richer, and also holds its shape well when working with a pastry bag. In principle, making protein cream for decoration is not difficult, no matter what products are used.

Basic protein cream

The traditional cooking method, which can be used to decorate any cakes and desserts quickly and originally, is the basic raw one based on proteins. Recipe for protein cream for cake decoration:

1. Take the whites and powdered sugar, based on the proportion of 1 white/2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs you will get approximately 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, you can add a pinch of citric acid or salt to the cream. Salt is used to obtain a fluffy mass from the protein during the beating process, citric acid removes the excessive sweetness of the mixture.
2. So, take out the cooled egg, carefully separate the whites into a clean and fat-free container. We make sure that not a single drop of yolk gets inside.
3. The egg whites are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing it to maximum. The beating process should take about 15 minutes in total. As a result, you should get a fluffy foam, about 3 times more in volume than the original protein mass.
4. Readiness is checked by consistency. Stable peaks are projections on the surface of the protein foam that do not fall off or spread.
5. Add sugar or powdered sugar gradually to the ready-made whipped foam. It's best to pour it directly onto the mixer beaters to prevent it from clumping together. At the very end, add citric acid - dilute a pinch of acid with a couple of drops of water and add it to the mixture.
6. Any flavors and dyes, for example, vanillin, cocoa powder, food coloring, are introduced at the very end into the finished foam.

You need to use this cream to decorate a cake at home immediately, before it loses its airiness, and then put it in the refrigerator. Remember that with protein cream it is not possible to create small details. It makes the best flowers, leaves, zigzags, and cake borders. You can also use cream at home to smooth the cake under mastic or glaze.

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly in a steam bath, during which the protein partially coagulates, the mixture becomes thicker and has maximum relief.

Protein custard recipe:

1. Separate the whites from 3 chilled eggs and pour into a clean bowl, previously wiped dry.
2. Separately boil the syrup. For it you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour the sugar into a saucepan with a thick bottom, add water, stirring, and bring to a boil. Once boiling, reduce the heat to low and simmer for a few more minutes until the mixture thickens slightly. We take a sample of a soft ball - drop a large drop of syrup into a cup of chilled water, take out the resulting lump, if you can roll it into a ball with your fingers, the syrup is ready.
3. Add acid to the hot syrup (you can also use lemon juice), stir until it dissolves.
4. Now set up a water bath on the stove; in a smaller saucepan without water, start whipping the whites when the water in the lower container boils. The whipping process must begin in parallel with the preparation of the syrup.
5. When the protein mixture becomes fluffy and stable peaks appear on it, pour hot, almost boiling sugar syrup onto the whisks in a thin stream. This must be done very carefully so that the sugar does not form lumps.
6. Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be cooled immediately, without ceasing to beat. To do this, you can place it in a pan with cold water. Beat the mixture until completely cooled, this is about 15 minutes of continuous operation with the mixer.
7. The finished custard protein cream should not spread or fall out when turning the bowl over. You need to use it to decorate the cake immediately; most often, a pastry syringe or bag is used for this; there are many master classes on this topic.

This composition must be applied to a completely dry surface. For example, on soft icing, other creams or overly soaked sponge cakes, the cream may leak. This capricious mixture is not afraid of butter cream, mastic, as well as dry cakes from any dough. The cream can also be colored using gel or other food coloring.

Cream roses and leaves, popular in cake decoration in Soviet times and today, are made from butter-white cream. It holds its shape perfectly even at room temperature; when cooked, it does not spread and turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates coloring well, and thanks to its good relief, you can use it to create various decorations.

The proportions are as follows: for one large chicken egg white you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (quality butter, not margarine or spread). To cover the surface of a medium-sized cake and create small decorations, a volume of cream made from 3 proteins will be enough.

Before making protein cream using this technology, you need to cool the eggs, and remove the butter from the refrigerator and keep it at room temperature:

1. Mix the whites with sugar using a whisk, do not beat until stiff peaks form, and place in a water bath. The water in the lower container should barely boil, the bowl should not touch the water. Stir the mixture constantly so that the whites do not curdle.
2. When the sugar crystals dissolve, remove the saucepan from the water bath, add vanillin and start beating with a mixer at medium and then at maximum speed.
3. In this case, you won’t get sharp, hard peaks; the mixture comes out soft and tender, with a smooth texture. When the mixture is slightly warm, add the soft butter, cut into cubes. Continue whisking until the ingredients are combined.
4. At the very end, you can add the food coloring you need, then beat the cream for about 2 more minutes.

Before preparing protein cream according to this recipe, you can practice using raw base protein cream. A dessert or cake decorated with it must be immediately put in the refrigerator so that the oil in the composition does not leak.

On gelatin

Cream with gelatin is guaranteed to harden, so it is used by novice housewives; it is also suitable for creating complex decor, for example, small leaves or flowers. It is also suitable for greasing the sides of the cake and the top; it can be used to decorate cupcakes, muffins, and desserts. For it you will need:

• 5 large proteins;
• 1.5 cups powdered sugar;
• 2 tablespoons instant gelatin;
• 10 tablespoons of plain water;
• 5 grams of citric acid.

The preparation is quite simple:

1. Place the gelatin in a small container and fill it with cold, clean water. Leave it for about 15 minutes for the mixture to swell. After this, heat the gelatin mass in a water bath or over low heat, but do not bring to a boil. Melt all the gelatin crystals and then set aside to cool.
2. In a clean bowl, beat the egg whites until fluffy, adding citric acid and sugar at the very end.
3. After this, pour in the cooled gelatin in a thin stream, beat for about 5 minutes until the components are combined.

At first, the cream will be quite soft and liquid, but after decorating and cooling the cake in the refrigerator, it will harden and become denser due to gelatin. If the mixture seems runny to you, you can place it in the refrigerator for a few minutes so that the gelatin begins to harden. In this case, it is important not to miss the moment when the cream is still soft and can be used to decorate the dessert.

Now we decorate the cake with protein cream - we transfer it into a pastry syringe or a bag with a relief nozzle, we use part of the cream to grout the side surface, and from the bag we squeeze out a beautiful side and other decorative elements as desired, for example, flowers and leaves. Decorating cakes at home will no longer be a problem for you.