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Protein cream for cake

7278

Kitchen World

Calorie content 285.6 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 7.3 gr.

Fats * 3.7 gr.

Carbohydrates* 61.8 g

Content

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.

Ingredients

Butter 170 g Egg white 2 pcs. Granulated sugar 100 g Vanillin 0.2 tsp Food coloring taste

Cooking process

Pour the egg whites into a heat-resistant volumetric bowl and add granulated sugar with vanilla. We place the bowl on a steam bath - the bottom of the container does not touch the boiling water and is heated only by steam.

Use your hands to stir the contents of the bowl in a circular motion to dissolve the sugar crystals.

Gradually, the mass will turn white and foam. There is no need to actively beat it at this stage.

Take a drop of mass and rub it between your fingers. If sugar grains are not felt, then we stop heating and remove the bowl with proteins on the table.

We immerse the mixer in the heated mass and begin to work at low speed, gradually increasing the speed. We achieve a thick, dense cream that forms soft peaks. During whipping, the mass should cool to a barely warm temperature.

Divide the softened butter into small portions and add piece by piece to the protein cream. Beat the mixture well after each addition. The cream will liquefy a little at first - this is normal.

As more butter is added, the mass will begin to thicken and become denser again.

This is followed by the stage of a small stratification of the cream - this is also normal, we continue to work with a mixer and add the remaining butter.

After the entire volume of oil has been introduced, beat for a couple of minutes - the consistency takes on its final appearance.

The prepared cream can be tinted with dyes, if desired. Both water-soluble colorants and gel colorants work well.

We transfer the finished cream to a culinary bag with the necessary attachment and decorate the cake. The photo shows what the relief of the cream is, and how well it keeps its shape.

Bon Appetit!