Sweet delicate protein cream especially pleases the hostesses with its versatility. It goes well with cakes, pastries and even sweet pancakes. Very often, eclairs loved by everyone are filled with this cream.

Protein Custard

Ingredients: 3 raw protein, 320 g granulated sugar, 120 ml filtered water, half a bag of vanillin, 1 teaspoon of freshly squeezed lemon juice.

  1. Since custard is prepared according to this recipe, the first thing you need to do is boil the syrup correctly. To do this, water and sugar are combined and sent to the fire. After boiling, the mixture is boiled for 8-9 minutes.
  2. While the syrup is being prepared, the whites are whipped. You need to try to combine your actions in such a way that a full foam is already formed in a bowl with raw eggs until the syrup is fully prepared.
  3. Without stopping beating, syrup is poured into the protein mass with a very thin stream. Pre-cool it is not required.
  4. Immediately after the syrup, the remaining ingredients specified in the recipe are introduced into the mass.

Beating continues until the protein custard retains its peak shape well.

Water bath recipe

Ingredients: proteins of 4 chicken eggs, a full glass of powdered sugar, a pack of fatty butter, 2 tbsp. tablespoons of lemon juice.

  1. Squirrels are poured into dry clean dishes. They must first be cooled. Beating with a mixer begins at medium speed. Gradually, powdered sugar is added in small portions to the raw eggs. As a result, an airy light foam will appear in the bowl.
  2. The container with the cream base is sent to the already prepared water bath for 4 minutes. During this time, the powder should dissolve. Cream in a water bath is constantly interfering.
  3. The mass is removed from the fire, combined with citrus juice, melted with butter and whisked for a couple of minutes.

It remains to decorate with cream pre-prepared desserts.

How to cook stuffing for eclairs?

Ingredients: 120 ml of filtered water, a faceted glass of granulated sugar, 3 protein eggs, a pinch of salt.

  1. Sugar is soluble in water. The liquid is sent to the fire for 15-20 minutes. A bowl of cold water is placed next to it. After the specified time, add a drop of syrup to it. Did you get a soft sugar ball? The syrup is completely ready.
  2. Separately beat eggs (squirrels) with salt. In a bowl steady peaks should turn out.
  3. The syrup just removed from the fire flows into the whipped mass. This is done in a very thin stream and with continued beating of the mass. At first she will settle, and then she will become magnificent again.

Beat the protein cream for eclairs to cool completely.

Protein butter cream for cake

Ingredients: 160 g of high-quality butter, 130 g of granulated sugar, 2 protein of chicken eggs.

  1. Butter is left at room temperature to soften. To make this happen faster, it is better to cut it into small pieces in advance.
  2. Raw squirrels and sand are sent to a dry clean stewpan. Beat components are not necessary. Just mix enough.
  3. Preparing a water bath in advance. With continuous stirring, the mass warms up well. When all the sweet crystals dissolve, and the proteins begin to cloud slightly, you can remove the container from the fire and whip the base of the cream until smooth and airy.
  4. Next, the container is installed in a bowl of cold water and whisked for another 6-7 minutes. The oil is introduced into the already completely cooled mass.

Until fully prepared, the protein-butter cream for the cake is whipped for a couple of minutes.

With gelatin

Ingredients: 5 protein eggs, 2 tbsp. tablespoons of quality gelatin, 1 small spoon of citric acid, 10 tbsp. tablespoons of boiled water, 1.5 tbsp. granulated sugar.

  1. First, gelatin, according to the instructions, is poured with water. It should be boiled and cool. The product is well mixed in the liquid and left to swell.
  2. Next, the gelatin must be heated until completely dissolved. The main thing is not to bring the mass to a boil.
  3. Cold egg whites with lemon and sugar are separately beaten.
  4. When the sweet grains dissolve in the mass, and it becomes quite lush, you can pour cooled gelatin into a thin stream.

A variety of desserts are decorated with ready-made cream.

Protein Cream Dainty

Ingredients: half a standard pack of fatty butter, 20 ml of liquor or white wine, 2 protein of chicken eggs, 130 g of granulated sugar.

  1. Butter is softened in advance. To do this, it will be enough for a couple of hours to leave it at room temperature. By this time, the oil will be ready for whipping. If you need to speed up the process, you can use the microwave.
  2. With a special blender nozzle, the butter is well beaten.
  3. Cold egg whites are whipped in a separate bowl. After a minute, sugar begins to pour in to them. Gradually, the speed of the device increases.
  4. Further, non-hot oil is gradually poured into the sweet egg mixture. Liquor is added. Beating continues all this time. In a couple of minutes the cream will be completely ready.

Replace liquor with cognac should not be, otherwise the treat will acquire an unappetizing gray hue.

With condensed milk

Ingredients: 140 ml of condensed milk, a pound of granulated sugar, a pack of fatty butter, 4 eggs, 2 tbsp. tablespoons of gelatin, a full glass of filtered water. How to make a protein cream with condensed milk is described below.

  1. Gelatin is soaked in water until it swells.
  2. Then sugar is added to the mixture and it is sent to a water bath. On the stove, the mass is left until the gelatin and sugar are completely dissolved.
  3. Separately, condensed milk is whipped with softened butter until smooth.
  4. In another bowl, the squirrels are whipped to splendor.They need to be connected to the components from the second and third steps.

It remains to whip the cream until smooth and decorate desserts with it.

With sour cream

Ingredients: 4 protein eggs, a full glass of powdered sugar, 12 g of vanilla sugar and 60 g of sand, a glass of very oily thick sour cream.

  1. It is very important that the proteins are as fresh as possible without interspersed yolks. They are fluffy whipped with powder. This process will take 3-4 minutes.
  2. Sour cream is whipped with two types of sugar. It takes 14-16 minutes to work with a mixer. Only in this case the cream will turn out really magnificent.
  3. Both masses are gently mixed with a spatula.

You need to use the finished cream immediately, since it is very poorly stored even in the refrigerator.

Tasty recipe:chocolate cream cake

With cocoa

Ingredients: 1 teaspoon of cocoa powder, 4 egg whites, ¼ teaspoon of citric acid, 40 ml of water, a glass of granulated sugar.

  1. Squirrels with a mixer beat up to a strong foam. They should not fall out of the bowl during the turning process.
  2. Sugar is divided into 2 parts. The first is gradually added to the whipping proteins.
  3. The second part of the sand is mixed with water and lemon. From these ingredients sugar syrup is cooked to a "soft ball". If the house has a confectionery thermometer, then cooking the mixture continues to a temperature of 120 degrees.
  4. A syrup flows into a whipped squirrel in a very fine stream.
  5. It remains to add to the mass of cocoa and repeat the processing of all the ingredients with a mixer.

The cream is immediately ready to decorate cakes and pastries.

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