Home Drinks and cocktails Protein butter cream for cake. Butter and protein cream swiss meringue. What do you need from the tools

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Protein butter cream for cake. Butter and protein cream swiss meringue. What do you need from the tools

Today I have for you new recipe confectionery cream - prepare a custard protein-butter cream. This is a really perfect option for those who like oil-based cream and those who like the airiness of meringue. Absolutely smooth and homogeneous, silky, tender, moderately sweet and not cloying, while the airy protein-oil cream is a godsend for pastry chefs.

You can decorate cupcakes and muffins with such a cream (you will get cupcakes that are so fashionable today). In addition, this custard protein cream with addition butter behaves well as a layer for biscuit cakes, as well as when decorating them, aligning the sides and top of blanks for mastic. This cream can be safely colored with food coloring, chocolate can be added, and then deposited using a pastry bag.

As the basis for this airy dessert, a protein cream is used, which is prepared in a custard way - Swiss or Italian meringue. In my recipe, I suggest the first option - we heat the egg whites with sugar in a water bath, and then beat them into a strong foam. And another very important point: the butter for this cream must certainly be of high quality, with a fat content of at least 82%.

Such a cream can be stored in the refrigerator for about a week, and when frozen, it can wait in the wings for almost 2 months. I should note that the best protein-butter cream reveals its taste and texture at room temperature. That is why it is important to get the finished products out of the refrigerator in advance and let them recover for a while on the table.

Ingredients:

Cooking step by step:

For the preparation of protein butter cream we need only three ingredients: butter, egg whites and granulated sugar. If desired, you can flavor this delicate and air cream vanilla or other fragrances, and also use food colorings. In addition, sometimes in the composition of the Swiss meringue, on the basis of which we will prepare the cream, there is salt and lemon juice, which are added in scanty quantities, but you can do without them.

First of all, you need to get the butter out of the refrigerator in advance and leave it on the table to soften. For convenience, I advise you to cut the butter into small pieces - this way it will become soft more likely, and it will be much more convenient to introduce it into the meringue. Butter is considered ideal for work at a temperature of 23-25 degrees (I read, by the way, that even 20 degrees, but did not check).

Pour raw egg whites into a small, clean and dry saucepan or stewpan and pour all the granulated sugar at once. I have 2 proteins weigh 70 grams. Mix everything with a spoon, fork or whisk. Just stir - no need to beat.

Now we do water bath. Better yet, prepare it in advance - pour water into a small saucepan, but in such a volume that the dishes with egg whites and sugar do not touch the surface of the liquid. We put the saucepan on the fire, let the water boil, after which we make the fire below medium. We place a saucepan with sugar and proteins in the lower dish. Constantly stirring (this is important!), You need to warm the proteins with sugar to a temperature of about 60 (in different sources the temperature ranges from 50 to 75) degrees. I already got hold of a culinary thermometer, but before that I always focused on my tactile sensations. Simply put, periodically put your finger (clean, clean, believe me) in a saucepan and try to understand how hot it is. 60 degrees for me is hot, but still tolerable. In addition, light steam will rise from proteins with sugar.

Continuously stirring, we wait until all the sugar crystals are completely dissolved (just rub a drop of the mixture between your fingers - sugar should not be felt at all), and the proteins will begin to become a little cloudy. Now it's time to beat everything at low speed with a mixer. After 30 seconds, we make an average speed and beat the whites with sugar until a smooth airy mass is obtained. That is, a very gentle, not at all tight, airy protein foam is formed.

The base for the Swiss meringue has already warmed up enough, so remove the saucepan from the water bath. We need to stop heat treatment proteins, so it is important to cool them quickly. To do this, place the saucepan in a filled cold water larger dishes. Since my indispensable assistant (planetary mixer) will continue to work, I simply shift the protein foam into a bowl, which I cool in advance in the refrigerator.

Now beat the meringue at high speed with a mixer until the proteins are completely cooled (this will take another 5-6 minutes). It is important that the meringue is completely cool before adding the butter, otherwise the butter will start to melt from the heat.

Finished swiss meringue it turns out quite dense, thick, smooth and shiny. She keeps her shape very well.

Now it's time to add the butter to the meringue. We do this gradually, literally by a teaspoon (well, a maximum of a tablespoon), without stopping whipping. I whip the cream in a planetary mixer on the highest fourth speed.

I propose to start acquaintance with the recipe with the list of necessary products:

butter - 150-200 gr;
proteins from fresh large eggs - 2 pcs.;
sugar - 100 gr;
vanillin - to taste;
dyes - optional.

How to make protein-custard butter cream for cake decoration

We will prepare the best jewelry cream that keeps its shape well by combining a protein cream from sugar and proteins heated in a water bath with softened butter.

Cooking begins by combining proteins with sugar. Is it worth reminding that the eggs should be thoroughly washed with soap and only then the cherished proteins for the cream should be removed?

We place our bowl in a water bath. Constantly stir the contents with a whisk and beat a little.

The mass gradually brightens. Do not try to beat the whites until fluffy - at this stage this is not necessary.

While whisking, heat the egg whites until the sugar crystals dissolve. There is a very simple screening test - rub a drop of protein mass between your fingers. If grains of sugar are not felt, proteins can be removed from the bath.

Immediately start beating the whites with a mixer. We should get a lush snow-white mass with stable peaks. During whipping, it will have time to cool down to room temperature so that when combined, the butter does not melt from the heat.

Depending on the quality, about 75-100 grams of butter can go for one protein. I take a 200-gram pack, cut the butter into cubes and add little by little. Add a few cubes of butter to the proteins and beat. As you can see in the photo, the mass has become more liquid. When combined with proteins, the butter should already be softened, at room temperature.

With further addition of oil, the mass becomes a little thicker, but remains fluid.

Let's add a couple more pieces. We get a mass that looks like an unsuccessful cut cream.

Don't worry, we are on the right track. 🙂 We continue whipping. If the cream does not want to thicken, add quite a bit more oil. Magically, our best protein buttercream for cake decorating transforms into a thick buttercream for flowers and other sweet decorations. 🙂 Already at this stage (photo below) you can see that it keeps its shape very well.

This one is perfectly stained with ordinary water-soluble or gel ones. Set aside the required portion of the cream in a separate container and tint in the desired color.

These are the sweet flowers and leaves I got. As you can see, the finished jewelry cream is quite embossed, pleasantly natural in color and perfectly holds its shape.

Using this protein-custard buttercream to decorate a cake, make flowers and other elements, you will definitely be able to transform your homemade dessert into a professional masterpiece of confectionery art. 🙂

Both adults and children adore protein cream, because its delicate, airy texture is ideal for filling puff pastry tubes, eclairs, for decorating and coating cakes and other desserts, however, it is not used as an interlayer "material". It seems that only an experienced chef can cook such yummy and beauty, but we will reveal a secret that even a novice hostess will master.

The basis of the cream is the usual protein, preferably from domestic eggs, whipped together with sugar into a steep foam. To make the cream thicker or exude aroma, you can add various products(for example, a couple of grains citric acid that will add sweetness light cream sourness).

Protein Custard

The most common type of protein cream, housewives use the following recipe:

2 homemade squirrels
25 ml of cold boiled water,
2 tbsp sugar or powder
and a little citric acid.

Sugar is poured into a saucepan with water and placed on a tiny light. The syrup should be "tormented" until thick, but not until caramelized. While this process is in operation, the whites are whipped into foam with a mixer, and then hot water is poured into them in a thin stream. sugar syrup. At the same time, you need to beat the proteins without ceasing, and at the very end add acid. With the help of a confectionery syringe, the cream is immediately injected into puff tubes or into custard eclairs.

In order for the creamy mass to have the correct consistency, special attention should be paid to sugar syrup. If it is poured into undercooked proteins, then the cream will be too liquid and heavy, and if it is digested, it will thicken greatly and, in combination with proteins, will create lumps.

Oil-protein cream

Varieties of protein cream must be taken:

2 squirrels (preferably homemade),
150 g of granulated sugar,
150 g fat (at least 72%) butter,
2 tbsp any liquor

First, melt the butter slightly so that it is soft, but not yet liquid, and beat it until the consistency of sour cream. Proteins are combined with sugar and whipped with a mixer or whisk. When they acquire the necessary airiness, put them in a water bath and whisk vigorously for a few more minutes. The finished cream cools slightly, then oil is gradually poured into it (in minimal portions), while the mixture is stirred all the time, and at the very end, liquor is introduced into the oil-protein cream. This delicacy is ideal for decorating cakes.

Protein butter cream

Protein cream with cream? Very simple, for cooking you will need:

4 proteins, half a glass of sugar,
1 st. 20-25% fresh cream.

Proteins are whipped with sugar, and then cream is poured into them in a thin stream. The resulting mixture is thoroughly mixed so that lumps do not form in it, and then beaten again with a mixer. This cream is ideal for puff pastry, choux pastry and shortcrust pastry.
In general, the protein cream is supplemented various ingredients. For example, fruit liqueurs give it flavor and a little bitterness, pieces of fresh fruit “dilute” the sweet cloying and act as thickeners, gelatin added to sugar syrup during its preparation turns the cream into marshmallow or marshmallow, similar to “bird's milk”.

The calorie content of the cream itself is low, but a cake or a piece of cake with such a filling, unfortunately, is very high in calories, so you can’t consume a lot of it. But now your dining table will always be rich in delicious pastries, which will bring real pleasure to all household members.

How to make protein cream? Several top recipes was last modified: November 4th, 2013 by admin

In the meantime, pick up a set of nozzles

OIL CREAM

1. Butter cream. The foundation of the foundations is very stable, with clear lines, but very bold.

50 g butter at room temperature
1-2 tbsp milk or cream

Whip the butter until fluffy. Add powdered sugar. When the cream is fluffy and slightly increased in volume, add milk or cream.

And don't forget to chill the flowers properly after creation and before transferring them to the cake! You can even put it in the freezer.

WET MERENGUE

2. Wet meringue. He is also “protein-oil”, he is also “meringue with butter”. The cream is made on the basis of Italian meringue with the addition of butter in a 50/50 ratio.

A thermometer is very useful for this cream:

60 g proteins (approximately 2 proteins)
120 g sugar
100-120 g butter

Better take a saucepan with a thick bottom. Pour sugar with water, put on medium heat. While stirring, bring to a boil. Boil down to the state of a sample on a soft ball or to a temperature of 120 degrees. By eye, you can determine when the syrup begins to slightly change its color. It will turn slightly golden and will boil in large bubbles.

Whilst the syrup is boiling, beat the egg whites into a strong foam, add vanilla sugar. When the syrup is ready, without stopping whipping the proteins, pour the boiling syrup in a thin stream into the proteins. Beat for 2-3 more minutes.

Separately, beat room temperature butter. When the whites have cooled and are ready, add them little by little to the whipped butter and beat further. So it will be better, the cream will turn out more uniform.

To prevent the cream from exfoliating, pay attention to the following secrets:

the butter should be well softened, take it out of the refrigerator an hour or two before cooking
the meringue must cool before mixing with butter, or rather come to room temperature. Do not put in the refrigerator!

If the cream is soft enough, let it stand for a while and beat it again, or cool it briefly in the refrigerator. But before using, let it stand for a while at room temperature.

Flowers from this cream can be cooled briefly in the refrigerator before laying out on the cake. The key word is short! minutes 5-10

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PROTEIN CREAM

3. Protein cream. We will not deviate from the classics, we will take the proportions according to GOST. In fact, protein cream is " Italian meringue"or" custard meringue", read

Prepare necessary ingredients: butter, sugar and eggs (proteins).

Without removing the pan from the water bath, start beating the mass with a mixer at high speed. The mass should turn white, become lush and thick enough (it will take 3-4 minutes). Remove from heat and put the mass into a chilled mixer bowl (before preparing the cream, I placed it in the freezer) or put the saucepan in a large bowl of cold water and continue whisking.

Continue whipping the protein mass until completely cooled (this will take 5-7 minutes). It is not necessary to interrupt the operation of the mixer. The mass will turn out lush and thick.

Without stopping the mixer, you need to add 1 teaspoon (No more!) Butter to the protein mass. It must be melted and its temperature should not be below 25 degrees.