Protein cream that holds its shape for cake decorating

Protein custard is a very tasty and nutritious filling for cakes, rolls and baskets. Thanks to its airiness and beauty, it will add elegance and solemnity to any desserts.

Protein custard with gelatin can be an interesting addition to your homemade cakes and pastries. In taste and consistency, it resembles the famous delicacy "Bird's milk".

Agar agar is a natural thickener. Protein-custard with agar-agar keeps its shape perfectly and does not settle, therefore it is often used to decorate desserts.

Protein-custard butter cream differs from pure butter cream in its lightness and airiness. Plus, it's not as lusciously sweet and goes well with any crust.

It is impossible to make a delicious cake for the holiday without cream. The cream can even out the edges of the dessert and create unique decorations. At home, the easiest way to do this is to make a protein custard.

Protein custard is very often used to create flower decorations on cakes. We will tell you about all the intricacies of making this cream at home in this recipe.

In addition to being great for decorating cakes, this cream has a very pleasant taste and aroma. It is not difficult to prepare it, so you can always be sure of a good result.

Protein Custard is one of the best creams for decorating cakes and other homemade desserts. It turns out to be lush, dense and keeps its shape well.

Decorating a birthday cake can be attributed to a separate art form. How many beautiful things can be done with a pastry bag and a properly prepared protein-custard cream.

An ideal addition to homemade desserts is a butter-protein custard with butter. It is not difficult to prepare it, the sweet preparation will surprise the family with its delicate and moderately sweet taste.

The flawless protein-custard according to the Soviet GOST is easy to make at home. Delicate sweet preparation will complement your homemade cakes and any other desserts.

If you need to quickly and easily prepare a thick cream for the cake, then this is ideal. The whites are whipped into a thick dense foam very quickly - five minutes of operation of a powerful mixer is enough. It takes about ten minutes to cook the syrup. Mixing these masses into a single one will take another couple of minutes. In general, while the cake cakes are being baked, you can quickly make an airy, delicate, somewhat soufflé-like cream. It perfectly complements porous biscuit dough. Having tried a ready-made dessert with such a cream, you will never say that it is, in fact, being prepared in a hurry.

For the protein cream to be used to coat the cake, its consistency must be thick and firm enough. In addition, the mass should be stable and not change its texture during the entire shelf life of the dessert. These goals are successfully achieved by adding butter to the proteins. And initially, the cream needs to be whipped in a water bath - this is how the proteins are thermally exposed and thicken noticeably. The preparation of such a cream does not take much time, but it is very important to have a powerful mixer for this.

For those who do not mind conjuring over homemade cakes, such a cream has every chance of becoming a favorite. It is easy to prepare, does not require a lot of time and is quite budgetary. At the same time, it is ideal in its characteristics: dense, thick, perfectly keeps its shape, stable even at room temperature. The taste is sweet with a creamy touch. It can be used to sandwich cakes, to decorate the surface of a cake, to fill cakes and decorate cupcakes. This is a basic universal version of the cream that is suitable for almost all confectionery products.

This protein cream recipe does not include the step of steeping the cream mass with hot syrup. This significantly saves time for its preparation. But, it must be borne in mind that proteins do not have a thermal effect, and the cream is prepared from a raw product. To speed up the process of whipping the cream, firstly, we use a powerful mixer, and secondly, we add powdered sugar instead of sugar. It dissolves faster in the total mass and does not require additional whipping time to dissolve. It is important to add it already when the proteins have been brought to a state of dense, stable foam, not earlier, otherwise the finished cream may turn out to be softer and thinner than it should.

To decorate the cake with high quality, the cream must be thick enough, dense and holding its shape. It is also important that the planted decorations remain stable at room temperature. Protein cream with gelatin fully meets all these requirements. By itself, the protein mass is dense and quite stable, and in combination with gelatin it becomes much more stable and denser, somewhat resembling a soufflé. What is important - the cream is not capricious in preparation and always turns out if you follow the recipe.

Protein cream is great for biscuit cakes. Their cakes are porous, tender - an excellent combination with a smooth, tender protein mass is obtained. In addition, the protein cream keeps its shape well, which means that the airy protein layer will remain a visible layer between the cakes, and will not be absorbed into the crumb. We also add a little butter to the cream - it will not give a tangible fat content, but it will add a creamy aftertaste and contribute to a dense texture.

If your cake needs a cream that will form an airy stable layer, this is the right option. Due to its dense texture and the presence of a stabilizer in the form of agar-agar, the cream forms a high layer and maintains its size, even despite the weight of the crust placed on top. The taste and appearance of such a cream immediately evokes thoughts of soufflé, marshmallows and marshmallows, despite the fact that few of their tasters immediately realize that these are just proteins. An interesting variant of the layer, isn't it?

The whites are perfectly whipped into a dense thick foam. To make it stable and keeping its shape, we use hot sugar syrup - we brew the protein mass according to the meringue principle. It is also believed that using this technology, the cream is safe even for children, since the raw proteins are nevertheless subjected to heat treatment at the stage of introducing boiling syrup. It is important that you can prepare a thick protein cream in any kitchen - all the ingredients are absolutely available for it. Even novice housewives will be able to prepare such a cream - the process is described in detail in this step-by-step recipe.

To make the protein cream dense and well-kept in shape, we use clean and absolutely dry dishes for whipping. When breaking eggs and separating the whites from the yolks, we make sure that the latter do not get to the whites - this will ruin everything. It is also noticed that whites beat much better if the eggs are not perfectly fresh and managed to lie in the refrigerator for a couple of days. The technology of preparation of the cream is also important - and this is detailed in the recipe.

The cream has a very pleasant silky texture. It is also quite fluffy thanks to the intense whipping. Sugar is added to the cream in the form of a hot syrup - this provides the characteristic softness, pliability of the finished cream, but at the same time and density. The combination of proteins prepared by this custard technology with butter guarantees good stability and stability of the cream, which allows it to be successfully used for leveling cakes.

This cream is great for cake decorating. It keeps its shape flawlessly. You can even plant voluminous decorations separately, and then place them on the cake in the form of a composition. It is very pleasant that the cream is non-greasy and lightweight, such as, for example, a purely oily version. And what is important, the cost of such a cream is very inexpensive. The protein mass is not capricious and always behaves predictably - this can be a kind of guarantor that the cream will definitely work out.