Protein cream in a water bath for decoration. Protein custard in a water bath. A very simple protein cream prepared using a water bath

Add protein cream in a water bath with your favorite berries and you can prepare a dessert that will become a specialty in your family.

To make a delicious protein cream, you need to use chickens. eggs, or to be more precise - only whites.

You can supplement the composition with the following. oil, van sugar, berries or fruits, spices, food coloring.

Protein custard in a water bath will perfectly complement sponge cakes for a sweet cake or you can fill homemade cakes with it, decorate cupcakes, waffle treats.

Main features of cooking

Chicken eggs for protein cream should be used exclusively fresh. It's very easy to check.

You just need to lower the chickens. egg in a glass of water, if it floats, it means it’s fresh. Wash them before use and let them dry.

To make the cream, you need to separate the yolks from the whites. If a drop of fat gets into the protein, then it will not be possible to beat the mass.

You need to beat the mixture with a blender or mixer. First you need to set the speed to low, and then you can increase the speed.

You need to add sugar to the protein mass or sugar syrup. If sugar is introduced in its pure form, then the cream must be prepared exclusively in a sauna.

In the second case, a water bath is not required, just like if you decide to use a cream recipe with sugar. powder.

If you prepare the cream using a water bath, then you can safely use it to decorate a delicious cake.

The cream perfectly retains its given shape, as in the photo. It will not fall off and ruin the cake decor. It will not leak, and its airy consistency simply melts in your mouth.

A delicious version of protein cream

Try cooking with this custard protein cream home cake, you certainly won't wish for your decision. Even a novice cook can cope with cooking, I have no doubt about it.

Components: 2 pcs. chickens eggs; half st. Sahara; a pinch of citric acid; half tsp vanilla.

Cooking algorithm:

In a bowl, mix egg whites, sugar and vanilla. I put the second bowl on the stove with water and let it boil. That's it, the water bath is ready.
It is important to take into account the fact that the container for whipping egg whites must be fat-free, as well as the whisks. This will be 90% of the fact that the protein cream will turn out fluffy and airy.
Beat the mixture for 7 minutes to achieve soft peaks.
Place a bowl of whipped egg whites into boiling water. I continue to beat at low speed with the mixer for another 7 minutes. The mass will become thick and increase in volume as well.
I don’t turn off the mixer, but carefully remove the bowl from the water bath and beat the mixture again for 5 minutes.
The white will cool down. Custard will take its shape and will not blur. When grooves form on its surface from the beaters of the device, you can interrupt the beating process.

The cream will not require heat treatment of the chickens. eggs By boiling the whites in a sauna for 10 minutes, you don’t have to worry that the custard will harm your body.

Brown protein cream recipe

The creamy composition will have a pleasant coffee aroma and will perfectly complement the taste of chocolate sponge cakes.

Components:

4 things. chickens eggs (whites); 200 gr. sah. sand; 5 gr. citric acid; 1 gr. vanillin; 2 tsp instant cream.

Cooking algorithm:

I cool the chickens in advance. proteins. If chickens the eggs are not washed, you need to wash them and wipe them with a clean cloth. You need to separate the whites very carefully, as even a drop of yolk can ruin the entire cooking process.
Pour the whites into a cup and beat with a whisk. I add vanillin and sugar to the whites. I mix with a whisk.
I introduce citric acid, you can take juice.
Using a whisk, stir the mixture until the sugar dissolves. I bring in coffee.
I put the custard in a water bath. You need to take a large bowl and fill it with water, then put it on the stove and put it on moderate heat. I will stir a bowl of cream into a bowl. She should not drown in the water, but be above it. When the water in the bowl heats up, the steamed cream will also heat up.
I whip the cream with a whisk.
I whisk until the mixture thickens. The custard will brew in the sauna and become thick.
Remove the mixture from the heat and beat for a few minutes, then let the mixture cool in the refrigerator. But you can even immediately fill it into a syringe and decorate a cake, petit fours, or fill it with a cake.

Feel free to make the cream colored by mixing it with food. dyes. It can be turmeric, cocoa, etc. I recommend using this method if you want to make a delicious cake.

You can work with it immediately after cooling. The creamy composition hardens quite quickly. If this happens, you can melt it again in a water bath.

Recipe for protein cream with gelatin in a steam bath

Ingredients: 2 tbsp. gelatin; 1 tsp citric acid; 10 tbsp. water; 1.5 tbsp. Sahara; 5 pieces. chickens eggs (whites only)

Cooking algorithm with photo:

I fill the gelatin with water for half an hour so that it swells and becomes mushy in appearance.
I heat the mass so that the grains melt, but they should not boil. You can do this using a water bath. After this I let the mixture cool.
I beat the egg whites with citric acid and add sugar. Beat for 5 minutes until white peaks form.
When the sugar dissolves, pour in the gelatin. That's all, it's ready, you can layer and decorate your homemade dessert.

This version of the protein cream will be similar in taste and consistency to “ bird's milk" Its advantages are that you can use the creamy composition even as an independent dessert.

I decorate the sides of the cake with it and layer the cakes. I will say that I have never been able to come across a higher and more luxuriant layer.

In general, I believe that this option for preparing cream will be useful to every housewife; the price is not at all expensive, and it is also universal.

Protein cream for homemade desserts and cakes will be a real lifesaver. Even a novice pastry chef can make it. Cook with pleasure!

A very simple protein cream prepared using a water bath

Components: 125 gr. sah. sand and 2 pcs. chickens eggs (whites only).

Cooking algorithm:

You should remove the chickens 1 hour before cooking. eggs. You need to separate the whites; the yolks will not be needed this time.
I pour the whites into a bowl with high walls and add sugar. sand, beat with a mixer at minimum speed for a minute.
I put it in a water bath so that the bottom of the bowl does not touch the water.
I continue to beat the whites for 7 minutes. It is necessary that sah. the sand has all dissolved.
I remove from the water bath and beat for a minute again.
I fill a pastry bag with cream. It can also be used to fill waffle tubes or nuts

My video recipe

The sweet, delicate protein cream especially pleases housewives with its versatility. It goes well with cakes, pastries and even sweet pancakes. Very often, everyone’s favorite eclairs are filled with this cream.

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

Since custard is prepared according to this recipe, the first step is to properly cook the syrup. To do this, combine water with sugar and send it to the fire. After boiling, the mixture is cooked for 8-9 minutes.
While the syrup is being prepared, the whites are beaten. You need to try to combine your actions in such a way that by the time the syrup is fully ready, a fluffy foam has already formed in the bowl with raw eggs.
Without stopping whipping, syrup is poured into the protein mass in a very thin stream. There is no need to pre-cool it.
Immediately after the syrup, the remaining ingredients specified in the recipe are added to the mass.

Continue beating until the egg white custard holds its peak shape well.

Water bath recipe

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

The whites are poured into a dry, clean bowl. They need to be cooled first. Begin beating with a mixer at medium speed. Gradually to raw eggs Powdered sugar is added in small portions. As a result, there will be an airy, light foam in the bowl.
The container with the cream base is placed in a prepared water bath for 4 minutes. During this time, the powder should dissolve. The cream in the water bath is constantly stirred.
The mass is removed from the heat, combined with citrus juice, melted butter and whipped for a couple of minutes.

All that remains is to decorate the pre-prepared desserts with cream.

How to prepare the filling for eclairs?

Ingredients: 120 ml of filtered water, a cut glass of granulated sugar, 3 egg whites, a pinch of table salt.

Sugar dissolves in water. The liquid is put on fire for 15-20 minutes. A bowl with cold water. After the specified time has passed, you need to add a drop of syrup to it. Got a soft sugar ball? The syrup is completely ready.
Separately, beat eggs (whites) with salt. You should get stiff peaks in the bowl.
The syrup just removed from the heat is poured into the whipped mass. This is done in a very thin stream and while continuing to beat the mass. First it will settle and then become lush again.

Beat the egg white cream until it cools completely.

Protein-butter cream for cake

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

The butter is left at room temperature to soften. To make this happen faster, it is better to cut it into small pieces in advance.
Raw proteins and sand are sent to a dry, clean saucepan. There is no need to beat the ingredients. Simply stirring is enough.
A water bath is prepared in advance. With continuous stirring, the mass warms up well. When all the sweet crystals have dissolved and the whites begin to become slightly cloudy, you can remove the container from the heat and beat the cream base until smooth and airy.
Next, place the container in a bowl of cold water and beat for another 6-7 minutes. The oil is introduced into the completely cooled mass.

Whip the protein-butter cream for the cake for a couple more minutes until it is completely ready.

With added gelatin

Ingredients: 5 chicken egg whites, 2 tbsp. spoons of high-quality gelatin, 1 small spoon of citric acid, 10 tbsp. spoons of boiled water, 1.5 tbsp. granulated sugar.

First, gelatin, according to the instructions, is filled with water. It should be boiled and cool. The product is mixed well in the liquid and left until it swells.
Next, the gelatin must be heated until completely dissolved. The main thing is not to bring the mixture to a boil.
Separately, beat cold egg whites with the addition of lemon and sugar.
When the sweet grains dissolve in the mass and it becomes fluffy enough, you can pour in the cooled gelatin in a thin stream.

The finished cream is used to decorate a variety of desserts.

Protein-creamy delicacy

Ingredients: half a standard pack of full-fat butter, 20 ml of liqueur or white wine, 2 chicken egg whites, 130 g of granulated sugar.

The butter is softened in advance. To do this, it will be enough to leave it at room temperature for a couple of hours. By this time the butter will be ready for whipping. If you need to speed up the process, you can use the microwave.
The butter is whipped well using a special blender attachment.
In a separate bowl, beat cold egg whites. After a minute, sugar begins to pour into them. Gradually the speed of the device increases.
Next, non-hot oil is gradually poured into the sweet egg mixture. Liquor is added. All this time the beating continues. In a couple more minutes the cream will be completely ready.

You should not replace liqueur with cognac, otherwise the delicacy will take on an unappetizing gray tint.

With condensed milk

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

Gelatin is soaked in water until it swells.
Then sugar is added to the mixture and it is sent to a water bath. The mixture is left on the stove until the gelatin and sugar are completely dissolved.
Separately, beat the condensed milk with softened butter until smooth.
In another bowl, beat the egg whites until fluffy. They need to be connected to the components from the second and third steps.

All that remains is to beat the cream until smooth and decorate desserts with it.

With sour cream

Ingredients: 4 chicken egg whites, a full glass of powdered sugar, 12 g of vanilla sugar and 60 g of sand, a glass of very rich thick sour cream.

It is very important that the whites are as fresh as possible without any yolk inclusions. They are whipped with powder until fluffy. This process will take 3-4 minutes.
Sour cream is whipped with two types of sugar. You need to work with the mixer for 14-16 minutes. Only in this case the cream will turn out really lush.
Both masses are carefully mixed with a spatula.

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

With cocoa

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

Beat the whites with a mixer until stiff foam. They should not fall out of the bowl while turning.
Sugar is divided into 2 parts. The first is gradually added to the whipping whites.
The second part of the sand is mixed with water and lemon juice. Sugar syrup is boiled from these ingredients until it forms a “soft ball”. If you have a candy thermometer at home, then the mixture continues to cook to a temperature of 120 degrees.
The syrup is poured into the whipped egg whites in a very thin stream.
All that remains is to add cocoa to the mass and repeat the processing of all ingredients with a mixer.

The cream is immediately ready to decorate cakes and pastries.

Custard for eclairs It is also used as a filling for profiteroles (), puff pastry products or for cakes. This cream is prepared by heating. And it is better that the heating process takes place in a “water bath”. How to make a water bath— pour a small amount of water into one container, put it on the fire, bring to a boil. In this container, for example an enamel bowl, we place a smaller pan. Reduce the heat so that the water boils, but slowly. In this case, the product in the pan is heated evenly, but if there is a layer of water between the bottom of the pan and the heating device or open fire, the heated mass will never burn. The custard turns out deliciously soft.

For custard you need the following products:

eggs - 3 pieces
flour - 3 tablespoons
milk - 1 glass
sugar - 1 glass
vanillin on the tip of a knife or vanilla sugar 1 teaspoon
butter - 100-200 g

Homemade custard recipe

So, how to make delicious custard.

Break the eggs into a small saucepan or enamel bowl, add flour and mix thoroughly until the mixture is lump-free.

Add milk, sugar and vanillin. We put it in a “water bath”, the water should already be slowly boiling.

Be careful not to add too much water so that it splashes on you when it boils. Stir the cream constantly with a whisk or spoon. Cook in this way until thickened. This is about 20-25 minutes. The cream should thicken well. If we are baking custard cakes at this time, then don’t forget to keep an eye on the baking process in the oven!

Now the cream needs to cool. You can place the pan in which the custard was cooked in cold water. And stir occasionally creamy mass. As it cools, the cream will become even thicker.

Protein custard in a water bath is one of the best options cream for decoration confectionery. It retains its shape for a very long time, does not fall off, does not flow, and has a magically airy consistency. The cream prepared according to this recipe will be no different from store-bought “baskets” except, of course, for its naturalness.

3. Lemon acid– pinch

Cooking time: 20 minutes

Number of servings: enough cream to fill 10 “baskets” or puff “tubes”.

How to prepare protein custard in a water bath, step-by-step recipe with photos:

Step 1. In a container cleared of fat and water (using alcohol, for example), mix the protein, vanilla and sugar. At the same time, put another container on the stove, pour water into it and heat it to a boil, this will be our water bath.

A thoroughly degreased container and mixer whisks are a 90% guarantee that the protein custard will turn out as it should: fluffy and airy.

Step 2. Beat the mixture until soft peaks form for 5-7 minutes.

Step 3. When the water boils, put the container with the egg white on steam and continue beating at low mixer speed for another 7 minutes. During this time, the mass will thicken and become even more fluffy.

After 7 minutes, increase the mixer speed and beat the whites for another 3 minutes at high speed.

Step 4. Without turning off the mixer, remove the container from the bath and continue beating the egg mass for another 3-5 minutes.

At this time, the protein cools down, finally takes its shape and no longer spreads. You can finish working with the mixer when obvious grooves from the mixer whisks begin to appear on the surface of the cream; they should not be drawn in and smoothed out.

Step 5. The beauty of this protein cream is heat treatment eggs, without which many people do not risk eating or giving such creams to their children. And after boiling the protein for 10 minutes in a bathhouse, you can be sure that the protein custard is safe.