Protein Cake Cream is easy to make, doesn't run, and has a gorgeous glossy finish. It only requires a few inexpensive ingredients. Whipping bowls must be pre-cooled in the freezer.

Basic protein cream

Protein cream for decorating the cake holds its shape well and is used to form flowers, rims, inscriptions, as well as coating the top cake and sides of the confectionery. Also perfect as a filling, without flowing from the inside. This effect is achieved due to the presence of a large amount of sugar, which acts as a preservative.

The proportion is simple - 1 medium-sized egg (it is better to take 1 category) goes to 50 g of sugar or powder. You will also need 3 g of citric acid. The initial volume should increase three times.

Cooking process:

1. The steam bath is installed.
2. Proteins are separated from the yolks and beaten with a mixer at medium speed for about 1 minute.
3. Put the pan with the mixture on a steam bath and continue to beat for 10-15 minutes (until a fluffy foam forms).
4. After removing, without stopping whipping with a mixer, sugar, citric acid are added to the protein mass.
5. We work with a mixer until the cream is completely cooled.

It is necessary to decorate the cake with protein cream immediately, otherwise it will lose its splendor. However, keep in mind that small decor cannot be made from it. You can add color if you like.

Custard

How to prepare a protein cream for baking at home, if you need not only to decorate a confectionery product, but also use it as a filling? A simple and quick recipe for custard will help.

Required Ingredients:

• 3 eggs;
• 150 g of sugar;
• 50 g of water;
• 5 g of lemon acid.

This is quite enough to get 225 g of air mass from proteins at the exit to decorate the cake.

Cooking process

1. Sugar is poured with clean water and boiled over low heat, stirring constantly. The "viscosity" of the syrup indicates its readiness. Be careful! If you overexpose the syrup on fire, the finished cream will turn out with hard caramel patches. And if, on the contrary, you remove it ahead of time, the cream will not keep its shape.
2. To whip the protein mass, use a mixer to be in time before preparing the syrup. Confectioners recommend keeping the separated proteins in the refrigerator before starting the process.
3. With the appearance of strong peaks, they begin to add syrup to the whipped mixture. We work until the cream has completely cooled. To speed up the cooling - put the bowl with the mass in a container of cold water.

This technology allows you to destroy the microbes that the raw egg product contains. But rinsing the eggs before breaking them will also not be superfluous.

On gelatin

There is another variation of cooking - on gelatin. This is a particularly good choice if you intend to decorate a biscuit cake with protein cream. For this you will need:

• 50 g of gelatin;
• 5 eggs;
• 200 ml of water;
• 40 g of sugar;
• 12 g citric acid.

Cooking process

1. Proteins are separated and put in the refrigerator.
2. Gelatin is left in cold water for a couple of hours, then put on fire (hold until it dissolves). Never bring it to a boil!
3. Beat the whites, add diluted citric acid and the indicated rate of sugar.
4. After obtaining a strong foam, gelatin is added in a thin stream, continuing to work with a mixer.

Oil

The recipe for a protein cream for decorating a cake, which holds its shape well and allows you to sculpt various shapes, includes the following ingredients:

• 3 large eggs;
• 150 g of powdered sugar;
• 150 g butter;
• lemon juice or acid.

Vanillin lovers also add it.

Cooking process

1. The butter is cut into small pieces and allowed to heat up to 20-25°C (convenient for modeling).
2. Egg whites (raw) are driven into the pan, powder is added, mixed with a whisk.
3. Then they make a steam bath, on which they put a pan with proteins and sugar. The mass is constantly stirred, warming up to 60 ° C.
4. After 30 seconds, start beating the mixture at medium speed of the mixer. After obtaining the meringue (thick dense white consistency), oil pieces are introduced into it and beaten at a slow speed.

The main secret is that the temperature of the oil and the mixture coincide, otherwise lumps may form or too liquid mass will come out.

Protein-oil cream in a closed container can be stored in the refrigerator for 5 days! If necessary, let the mass warm up to room temperature, then beat with a mixer.

Observing the technology, you can get a masterpiece of culinary creativity. Adding gel food coloring - decorate in bright colors. What secrets do you use when cooking? Share ideas and photos in the comments.

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

Protein cream for decorating a cake can be of different types. The simplest is prepared from proteins and powdered sugar; gelatin, flavors, 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 master the steps for preparing the right protein cream for decorating cakes.

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 on the basis of egg whites and sugar (powdered sugar);
• protein-oil with the addition of butter;
• protein cream with gelatin;
• also cream on egg whites can be custard (whipped in a water bath).

The protein-oil cream for decoration is also used in the creation of Swiss and Italian meringues, and is the basis for cream muslin.

The easiest to prepare and decorate is the basic protein cream, which does not boil down and remains raw. In fact, this is the basis for meringue, used fresh (not baked in the oven). However, such a mass can be unstable. Therefore, to make the mixture more dense and strong, gelatin is added to it.

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

Basic protein cream

The traditional cooking method, which can decorate any cakes and desserts quickly and in an original way, is the main protein-based raw. Recipe for protein cream for cake decoration:

1. Take proteins and powdered sugar, based on the proportion of 1 protein / 2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs, you will get about 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, a pinch of citric acid or salt can be added to the cream. Salt is used to obtain a fluffy mass of protein in the process of whipping, citric acid removes the excessive cloying of the mixture.
2. So, we take out the chilled egg, carefully separate the proteins into a clean and fat-free container. We make sure that not a single drop of the yolk gets inside.
3. Proteins are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing to maximum. The whole whipping process should take about 15 minutes. As a result, you should get a fluffy foam, about 3 times more in volume than the original mass of the protein.
4. Readiness is checked by consistency. Stable peaks are protrusions on the surface of the protein foam that do not fall off or spread.
5. Sugar or powdered sugar is gradually added to the already prepared whipped foam. It is best to pour it directly onto the beaters of the mixer so that it does not grab into lumps. At the very end, we introduce citric acid - dilute a pinch of acid with a couple of drops of water and add it to the mixture.
6. Any flavorings and dyes, for example, vanillin, cocoa powder, food coloring, are introduced at the very end into the finished foam.

You need to use such a cream for decorating a cake at home immediately, until it has lost its airiness, and then put it in the refrigerator. Remember that with protein cream you can’t make small details. Best of all, large flowers, leaves, zigzags, sides for a cake are obtained from it. Also, with a cream at home, you can level the cake under mastic or icing.

Custard

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly on the steam bath, during which the protein is partially folded, the mixture is thicker and as embossed as possible.

Protein Custard Recipe:

1. Separate the proteins from the chilled 3 eggs, pour into a clean dish, previously wiped dry.
2. Boil the syrup separately. For it, you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour sugar into a saucepan with a thick bottom, pour water, stirring, bring to a boil. After boiling, reduce the heat to a minimum, boil for a few more minutes so that the mixture thickens slightly. We take a test on a soft ball - drop a large drop of syrup into a cup of chilled water, remove the resulting lump, if you can roll a ball with your fingers, the syrup is ready.
3. Add acid to the hot syrup (you can also use lemon juice), stir to dissolve it.
4. Now organize a water bath on the stove, in a saucepan without water of a smaller size, start whipping the whites when the water in the lower container boils. It is necessary to start the whipping process 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 take lumps.
6. Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be immediately cooled, without ceasing to beat. To do this, you can put it in a pot of cold water. Beat the mixture until completely cooled, this is about 15 minutes of continuous work with a mixer.
7. Ready custard protein cream when turning the bowl should not spread or fall out. You need to use it to decorate the cake right away, most often they use a confectionery syringe or bag for this, there are many master classes on this topic.

It is necessary to apply such a composition on a completely dry coating. For example, on soft glazes, other creams, or overly soaked biscuit 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.

Oil

Cream roses and leaves, popular in the design of cakes in Soviet times and today, are made just from an oil-protein cream. It keeps its shape perfectly even at room temperature, cooked, it does not spread and it turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates staining well, and thanks to its good relief, it can be used to create various decorations.

The proportions are as follows: for one large protein of a chicken egg, you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (high-quality, 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 a protein cream using this technology, it is necessary to cool the eggs, and remove the oil from the refrigerator and hold at room temperature:

1. Mix the whites with sugar with a whisk, do not beat until stable peaks, put 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 egg whites do not curdle.
2. When the sugar crystals dissolve, remove the saucepan from the water bath, add vanilla and start beating with a mixer at medium, and then at maximum speed.
3. In this case, sharp hard peaks will not work, the mixture comes out soft and tender, with a smooth relief. When the mixture becomes slightly warm, add 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, and then beat the cream for about 2 more minutes.

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

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, desserts. For it you will need:

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

The preparation is quite simple:

1. Pour gelatin into a small container and fill with cold clean water. Leave it for about 15 minutes for the mixture to swell. After that, heat the gelatin mass in a water bath or on the slowest fire, but do not bring to a boil. Melt all the gelatin crystals, then set aside to cool.
2. In a clean bowl, beat the whites until fluffy foam, at the very end add citric acid and sugar.
3. After that, pour in the chilled gelatin in a thin stream, beat for about 5 more 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 more dense due to gelatin. If the mass seems watery to you, you can put it in the refrigerator for a few minutes so that the gelatin begins to solidify. In this case, it is important not to miss the moment when the cream is still soft, and you can decorate the dessert with it.

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

What is a holiday without guests, gifts and cake? Boring! A holiday is a holiday for having fun, chatting, dancing and pampering yourself with all sorts of delicious treats! If you know how to bake cakes and make delicious creams, this is already half the battle. Today we will look at options on how to decorate a cake at home.

How to decorate a cake at home?

How to decorate a cake at home with cream

First of all, you need to deal with the question of what kind of cream is ideal for decorating confectionery. There are not many of them:

• oil;
• protein;
• creamy.

The basis of the butter cream is butter, with a fat content of at least 82%. You can also use condensed milk or powdered sugar to make the cream. As for the proportions, when preparing butter cream with condensed milk, it is necessary to take into account the consistency of the milk itself. Very often, experienced confectioners use boiled condensed milk, it is denser and ensures the stability of the cream. To give the decor the desired shade, it is more advisable to use liquid food coloring.

In butter cream you can also add cocoa powder or chocolate melted in a water bath. This technology is ideal for decorating chocolate biscuits and cupcakes.

Protein cream - one of the capricious. Its preparation will require patience and endurance from you. For decorating cakes, custard protein cream is used, the preparation of which takes place in three stages:

• Pour ¼ cup of clean water into a saucepan and add 6 tablespoons of sugar. Put on fire and cook the syrup for 3-5 minutes after boiling (checking readiness is easy enough - dip a spoon into the syrup and raise it so that the finished syrup flows down - if the thread is thick and continuous, your syrup is ready);
• put 3 cold egg whites in a clean and dry bowl and beat with a mixer until a thick white foam (to get stable peaks, you can add 3-4 drops of lemon juice or a pinch of citric acid);
• Continuing to beat, pour the prepared sugar syrup into the whites in a thin stream and beat the resulting mass for another 1-2 minutes. At this stage, the necessary flavors and dyes can be added to the cream.

The finished cream is also applied to the cake using a pastry syringe and nozzles. The capriciousness of the cream lies in the fact that overcooked or undercooked sugar syrup will cause the flowers and patterns from the cream to lose their shape very quickly. And the overcooked syrup will add bitterness to the cream. To thicken the protein cream, you can use agar-agar (this is a natural product that is safe for children and adults).

To prepare butter cream, you will need fatty confectionery cream (at least 32% fat) and powdered sugar. Cream is also a rather capricious ingredient. Before whipping, it is necessary to cool not only them, but also the container in which you will whip the cream, as well as the whisks of the mixer. The observance of time when whipping the cream also plays an important role, a common mistake of novice cooks is over-whipped cream. Cold cream is whipped with powdered sugar until stiff peaks are obtained. If you doubt that the cream will not lose its shape within 12-24 hours, you can add a special thickener to it, which is sold in almost any supermarket. Butter cream can also be given any shade, but the classic option for decorating cakes with cream is the white color of the cream.

How to decorate a cake at home with mastic

Today, confectionery products decorated with mastic figures are very popular. It is also worth clarifying here that there are two options making mastic:

• sugar;
• marshmallow.

The first option is more time consuming, but guarantees the stability and strength of your figures and flowers. By the way, almost every one of us has come across such figures and flowers - they are sold as decor for Easter cakes. Sugar and marshmallow mastic are sold ready-made, but you can also make them yourself.

To make sugar paste you will need:

• 80 ml of water;
• 7 g of instant gelatin;
• 15-20 g of soft butter;
• 2 tablespoons of glucose (fructose);
• 1 kg of powdered sugar.

Gelatin must be prepared in advance. To do this, fill it with cold water and set aside for 30-40 minutes, then heat the mass until the gelatin is completely dissolved (but do not boil!). Add butter and glucose to hot gelatin, mix until smooth and refrigerate. If you want to give the mastic any shade, then the dye must be added to the hot gelatin. Powdered sugar is added to the mass only after complete cooling. It is necessary to knead the mastic like dough for dumplings (sprinkle the table with powdered sugar and knead the mass until the mastic stops absorbing the powder).

For the preparation of marshmallow mastic you will need chewing marshmallows (marshmallows), powdered sugar, a little butter. Marshmallows must be heated in a microwave or in a water bath until they increase by 1.5-2 times (a piece of butter must be added to a container with marshmallows before heating). Stir the enlarged sweets, add dyes and, adding powdered sugar, knead the mass similar in consistency to plasticine. This mastic is used to cover cakes and create various figures.

You can decorate the cake with fresh or canned fruit, grated chocolate, coconut flakes.

Greetings my dear readers! I don’t know about you, but as a child I was very fond of cake baskets, or rather, cream. I always licked off the cream, and threw the sand base with jam into the trash. Having matured, I could not forget that taste of childhood for a very long time, therefore, I made attempts to make the same cream at home, only now it did not work for me. But it did not work for the simple reason that I simply did not know some of the nuances. In the days of my youth, I did not know that there was such a thing as the Internet in the world, and I did not have a computer either.

But today I can proudly say that I can cook such a delicious dessert and its taste is exactly the same as when I was a child. And today I will tell you how to cook protein custard at home, and then I have prepared for you a step-by-step recipe with a photo. I really hope that my article will help you and you will be able to make this cream for your creative masterpieces.

Yes, such a protein cream can be used not only for baskets, it can be used to decorate cakes, make beautiful colors and patterns out of it. All that can stop you is only your disbelief in yourself and your strengths.

How to make protein custard for cake decoration at home

Products

• Egg whites - 2 pcs.
• Sugar - 140 gr.
• Water - 50 ml.
• Citric acid - 1\4 tsp
• Vanillin - 1 sachet

A step-by-step recipe for making custard from proteins

I suggest you watch a video of how I cook meringue cake:

And in this video you can see how I cook protein custard for cake baskets:

Before preparing the cream, I would like to talk about some points on which the quality of your cream depends. Firstly, it is desirable that the proteins are chilled, so they whip faster into a fluffy foam.

Secondly, it is very important for the cream to properly boil the sugar syrup. The indicated amount of products is enough for a small cake. If you want to increase the amount of cream, then take the indicated products 2-3 times more, keeping the proportions. If you take a little more water, then the syrup will have to cook longer, if you take less sugar, then the protein cream will not hold its shape.

So, first we start preparing sugar syrup. Pour the sugar into a saucepan or small saucepan, pour out the water and place over high heat.

Cook the syrup over high heat until a soft ball forms. You need to check as follows: collect a little syrup in a teaspoon and dip it in cold water. If you can roll a soft ball out of the syrup, then the syrup is ready. If the proportions are correct, then it will take you about 5-7 minutes.

While the syrup is cooking, separate the eggs into whites and yolks. You will not need the yolks in this recipe, therefore, we set them aside. Add a pinch of salt to the proteins and beat with a mixer until a fluffy white mass.

Further, continuing to beat the whites, pour boiling water in a thin stream! Syrup. When the syrup is all poured in, continue to beat for some more time. I beat the whites until I start to feel how the mixer is already starting to work in tension. You will feel it yourself, as whipping the cream will gradually become more and more difficult. In many sources, the authors advise whipping the protein cream until it cools completely, but I just don’t have the patience for this.

At the end, add a little citric acid, beat the cream for a couple more minutes.

That's all, the protein custard is ready, now you can use it as you wish. You can decorate them with cakes or pastries, or you can make a very tasty, airy meringue.

Custard for cake

Protein-custard for decorating a cake and filling small pastries - step by step cooking according to a family recipe. Detailed cooking guide

400 ml

30 minutes

200 kcal

4.61/5 (23)

Kitchen appliances and utensils: a blender (ideally a food processor with a bowl) for whipping your cream, a hand mixer, 2-3 deep bowls with a capacity of 300-500 ml, a saucepan with a capacity of 700 ml or more, measuring utensils, teaspoons and tablespoons, a whisk and a wooden spoon.

Friends often ask me questions about perfect decoration for ready-made sweet products, so that it is “like in a store”. We all know that, ideally, baking for the holiday should attract the attention of guests and make our table brighter and more tempting, and also not take too much time and effort from the hostess who has just made the cake.

I recently found a great solution to a problem with the help of my mom, who usually makes custard protein to decorate and decorate birthday cakes. The process of preparing the cream is easy and fast, and also very interesting for both culinary mastodons and beginners in the kitchen.

Today I decided to write detailed a guide to making the cream so that you don't have any additional questions after reading.
This cream is prepared in just a few steps, so do not be afraid that you will not have time to decorate the cake by the time it is served. In addition, the cream does not have to be refrigerated for it to harden.

Make sure that all the dishes that you are going to use to make the cream are well washed and wiped dry. The cream can be spoiled if even a gram of dietary fat gets into it.

You will need

Cooking sequence

In order to check readiness syrup, 2 minutes after the mass has warmed up to 60-70 degrees, immerse a tablespoon in the mixture and immediately carefully pull it out - the syrup should reach out from the pan with a long thread. Alternatively, you can scoop the syrup into a teaspoon and cool it immediately by placing the bottom of the spoon on the surface of ice water or by placing it in the freezer for a minute. After that, the syrup from the spoon should easily Roll down into a ball.

Your perfect cake decorating cream is ready! Now you can start decorating your cake, as it can be applied even to a still hot product. But if you're not in a hurry, put it in the fridge for 30 minutes- so your filler will become even stronger and will be able to stay on any surface.

How to make a decoration with this cream

The creamy mass, painted in different colors, can be applied in several steps to the surface of the cake. This will give your baked goods a festive and colorful look.

Video recipe for step-by-step preparation of cream

How to put into practice a protein custard recipe for decorating a cake: watch the video of the process in detail.

This amazing egg white cake cream can be used not only as a decoration, but also for filling them various confectionery products, such as eclairs, muffins or tubules. Since the cream is custard, it can even be suitable for Napoleon and other similar puff pastries.