Air and protein calorie cream delicious cakes and desserts .Unveiling the secrets of cooking this protein cream !
Recipes / / August 12, 2017
For an unforgettable dessert or cake just need a delicious cream.
One of the simplest is a protein cream.It differs from others in its air texture and delicate texture.It includes quite a bit of fat - a favorable difference of the protein from the oil cream or custard.It keeps excellent shape, even after spending more than a day out of the refrigerator.And among other things, prepare the cream of a very accessible and simple ingredients.
The protein cream decorate cakes, filled wafer rolls and custard pastries.Serve portions in ice-cream bowls, as an independent dessert, adding nuts, candied fruits, chocolate or berries.And of course, decorate cakes and cupcakes.
Protein Cream - general principles for preparing
To prepare the cream will need chilled fresh egg whites, sugar, a few drops of lemon juice and a powerful mixer.
Proteins beat with a mixer, gradually increasing for 10-12 minutes speed.In the white foam air portions add sugar, without ceasing to operate the mixer.To expedite the process can be used instead of sugar powdered sugar, asit dissolves faster.
When the cream is almost ready, add a few drops of lemon juice or citric acid diluted a little water.Ready cream immediately used for its intended purpose.
This is the easiest recipe protein cream, but there are many ways to prepare this universal cream, which will talk further.
This prescription cream is considered to be useful even for children.Boiling the syrup heats the proteins up to 120 degrees temperature at which kills all pathogens.And the shelf life of the cream several times longer than the oil or sour cream.
• 3 egg whites;
• 70 ml of water;
• 1 cup sugar (200 gr.);
• 0,25 chay.l.dry citric acid.
Method of preparation:
to during cooking did not have to force majeure, need to carefully degrease dishes.Because proteins are simply not vzobyutsya if they get a drop of fat.
The pot for boiling the syrup is necessary in advance to boil with a little water.Whisk and bowl for whipping and wash and dry cloth.
fall asleep in a saucepan sugar, add water and put on a strong fire.After boiling, the fire tie and boil down the syrup until the so-called "lazy" slow boil.To check a couple of drops of syrup should be ready to drip into a bowl of ice water.If the drop is spread out and rolled up in a soft caramel ball, then the syrup has reached the desired consistency.Also you can check the readiness of candy floss.To do this, collect a spoon and slowly pour the syrup on a plate.If the syrup will flow like honey, thin continuous thread, it means ready.At this stage to add the citric acid and mix the syrup with a spoon.
parallel with cooking syrup whip proteins (for this purpose is very convenient to use a stationary mixer).Before cooking the eggs cold wash well and gently separate the yolks from the whites.Pour the whites into absolutely dry and fat-free bowl and whisk to form a stable protein mass, the so-called "sharp peaks."This is where proteins are well to hold onto beaters and trickles down.
Now comes the most important moment in the preparation of protein custard - mixing of hot syrup and protein mass.With one hand, the thin-thin trickle slowly pour the hot syrup into the cream, stirring the cream with a mixer.At the same time we must try not to pour the syrup directly on the whisk, otherwise hot liquid splashes may stain all around, and the frozen candy will be very difficult to clean up.
When the syrup is completely interrupted, a bowl of cream to rearrange into a bowl of ice water and continue beating on low speed until cool cream.Otherwise, the proteins just cooked and the cream will be ruined.The cooled mass is ready for decorating cakes, sand baskets or preparation of various cakes with cream filling.
German custard cream protein
This recipe German custard is characterized by its simplicity and always turns out.He will rescue when you need to quickly prepare a dessert.Products decorated with these air soft cream, always look luxurious on the holiday table.
• 3 egg fresh protein;
• 150 ml of cold water;
• 300 gr.gelled sugar (2: 1);
Chilled whites whipped into a stable dense snow-white foam.
gelled pour sugar in a saucepan, add water and put on a hotplate with a strong fire.After boiling, the fire fasten and cook for about 10 minutes until the initial volume of liquid is reduced by half.It is important to not digest the syrup, then the cream will give burnt sugar and become unusable.
Next whipped whites need to slowly pour the hot syrup and beat until cool mass.
This cream gives a very stable, do not swim and does not settle.To decorate the cake or pastries filled with cream piping bag and with the help of different accessories to decorate the dessert to your liking.Cream can embellish food dyes or add your flavorings if desired.
If the normal protein almost cream is not suitable for layer cakes in the cake because of its tenderness and lightness, the protein-Oily cream for these goals fit perfectly.It has a very smooth homogeneous solid consistency, well holds its shape and does not sag under the weight of sponge or shortcake.It can also be used as a base coat for sugar paste.Just before coating cake need a good chill or freeze in the freezer.
• 450 gr.quality of butter;
• 5 fresh egg proteins;
• 140 gr.ordinary water;
• 130 gr.sugar;
• 1 pinch of citric acid;
• vanilla extract to taste.
in prepared bowl whip the whites until well chilled 'soft peaks'.Proteins can be cooled with the cup, then the mass will remain cold for longer.In the process of whipping add a pinch of citric acid and cream of tartar.
After pour a thin stream of half the sugar and beat with proteins completely.With regard to the amount of sugar, it is possible to increase at will.In this recipe protein cream cake turns moderately sweet.
At the same time, mix the second half of the sugar with the water and cook the syrup.
incorporating the mixer speed to maximum, slowly pour the hot syrup all the more in whites and continue beating a few minutes to cool down the mass.
While cool whites mixed with syrup, melted to the consistency of modeling clay butter cut into small cubes.It should be noted that the quality of oil in this case is very important and it is necessary to use the highest quality oil, which can buy.
turn mixer at full capacity, lay in a cream butter piece by piece.It does not matter if during the addition of oil, a cream will exfoliate and thinning.Once added all the oil it again acquires a creamy stable structure.
In the finished cream if desired you can add a different flavor fillings: nuts, vanilla, liqueur or rum, jam, condensed milk, etc.
For lovers of fruity notes in desserts eat protein-fruit cream, which is prepared with the addition of fruit jam, marmalade or jam seedless.
• 3 egg refrigerated protein;
• 2 tbspjam (jam, jam);
• 0,25 glasses of water;
• 3 tbspGranulated sugar;
• 1 chay.l.gelatin.
First you need to soak the gelatin in water.When it swells, put the pan on the stove and heat the gelatinous mass until complete dissolution krestalikov, but in any case, do not boil.
Cold whites whipped into a fluffy stable foam, as described in the previous recipe.
Fruit jam, marmalade or jam slightly warm and strain through a fine sieve to separate the bones, skins, fibers, etc.In the resulting mass of sweet add sugar and cook over low heat for minutes 10.
hot mass connect with gelatin and mix well.The resulting composition in a thin stream to enter the beaten egg whites while beating them at high speed.
This protein, fruit and cream used warm, otherwise then it turns into a gelatinous substance.
Protein coconut cream
to decorate cakes often use protein and coconut cream which structure except for protein, sugar and water enters even coconut flakes with corn syrup.This cream is beneficial accentuate the taste of any dessert and easily retain any desired shape.
• 2 egg whites;
• 3 tbspcoconut;
• 2 tbspwater;
• 130 gr.Sahara;
• 3 tbspcorn (invert) of syrup;
• 1 tsplemon juice.
This type of protein cream prepared on a steam bath.To do this, pour water into a saucepan and bring it to a boil.
egg whites, corn syrup, lemon juice and water mix in an iron bowl, which by its diameter exceeds the diameter of the pan with boiling water.Set bowl over boiling water so that its bottom is not concerned boiling water.Start whisking the mass at low speed until the sugar crystals dissolve all.When the grains will remain (you can try with your fingers), add speed mixer and beat for about 5 minutes, until the protein mass does not increase in volume.
Remove the bowl from the steam bath and, while continuing to whisk, to fall asleep in a coffee grinder milled coconut (you can take a color).Beating stop when the cream has cooled.
filled a pastry bag or a syringe, decorate a cake with cream protein.
milk protein cream
prepared for this recipe protein cream is very rich and a pronounced taste of milk.Him you can fluff cakes, make the external plaster cake or decorate a cake on top.
• 150 gr.egg whites;
• 290 gr.butter;
• 235 gr.water;
• 600 gr.Sahara;
• 130 gr.condensed milk;
• 20 gr.gelatin;
• 3 c.citric acid;
• 15 gr.brandy;
• 15 gr.vanilla powder.
Before preparing pre-soak the gelatin.You can use gelatin plates or crystals.While it swells, boil water with sugar, taken in the ratio 4: 1, and boil down until thick syrup.
gather steam bath and dissolve in the iron bowl of gelatin.Then combine it with syrup and a little warm.
condensed milk whip with the softened butter until smooth and put in the refrigerator, so that the oil is not completely melted.
Fresh chilled whites beat with a mixer until "sharp peaks."The magnificent mass slowly pour the syrup with gelatin and whisk until cool cream.After that, connect the mixer and interrupt protein mass with the oil until fluffy and smooth.At the end of cooking add the vanilla powder, a little brandy and lemon juice.
Protein Cream: Tricks and tips
At first glance, it seems that everything is very simple, but even in the preparation of protein cream has a lot of nuances and secrets.
• First of all, it is fresh and well-chilled eggs.Only in this case proteins vzobyutsya quickly and without problems.It is also very important to separate the whites from the yolks, avoiding falling into the yolk protein even drop.This can also adversely affect the ability of proteins to whipping.
• Dishes and whisk must be carefully degreased and wiped dry.
• To ensure complete bacteriological safety, before using eggs should be thoroughly washed in a solution of baking soda.In this case, all the pathogens that are on the surface of the shell, and not get washed away in the cream.
• When cooking custard protein is very important not to overdo the syrup on the fire, asit acquires a light yellow color after the addition of citric acid in a cream or juice.If the cream is dark brown, it is, unfortunately, not fit for further use.
• If, during the administration of the syrup in protein foam to pour it too quickly, the syrup does not have time to dissolve into individual proteins and freezes drops of caramel.These droplets can hopelessly spoil the consistency of cream.Therefore, you need to pour slowly and slightly.
• For decorative cream often stained with food coloring.So protein-based creams containing alcohol can not paint stains, becausecream will begin to swim and keep bad shape.Suit gelivye conventional dyes or powder, dilute lemon juice.
• Finally, we note that rich flavor and tender texture of the oil-protein or milk protein cream is revealed only at room temperature.Therefore, pies and cakes, decorated these creams need to get out of the refrigerator at least 2 hours before serving.