Perfect Protein Cream for Cakes and Pastries

Delicious, sweet, best for decorating cakes and pastries! Protein cream for custard cake is very popular among confectioners all over the world. And I fell in love with it because it holds its shape perfectly on confectionery products. It is easy to prepare and suitable even for beginners.
cook time: 15 min
Owen Truitt
Perfect Protein Cream for Cakes and Pastries

Nutrition Facts (per serving)

232
Calories
55g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Sugar 240 g
Water 90 ml
Egg whites 3 pc

Recipe instructions

Step 1

Step 1
How to make protein custard? First measure out the exact amount of sugar and water. I use category C1 eggs. Separate the whites from the yolks very carefully so that not a drop of yolk gets in, otherwise the whites will not beat well. For this cream, it is important to beat the egg whites well and cook the syrup correctly. Too thin syrup and poorly beaten egg whites will make the cream runny.

Step 2

Step 2
The cream must be brewed with boiling syrup. To do this, pour water into a small ladle and add sugar. Put everything on the fire and bring to a boil.

Step 3

Step 3
At the same time, pour the egg whites into a mixing bowl and turn on the mixer at maximum power.

Step 4

Step 4
Beat the egg whites for a few minutes until smooth and fluffy.

Step 5

Step 5
Boil the syrup to a temperature of 120 degrees. If you donʼt have a kitchen thermometer, drop a drop of sugar syrup into cold water. If you can roll a ball from this drop, then the syrup is ready. If not, then cook some more. If you want to add a little sourness to the taste of the finished cream, add a couple of pinches of citric acid to the syrup. It will smooth out the sweetness of the cream a little.

Step 6

Step 6
Then, without stopping whipping, pour the boiling syrup in a thin stream into the egg whites and continue beating the cream for a few more minutes until it cools a little. In this way, the proteins will be brewed with syrup and will be thermally treated. During whipping, the cream will become very stable and shiny.

Step 7

Step 7
The finished cream holds its shape perfectly and can be used to make any decorations for cakes. To do this, you will need different cream attachments.

Step 8

Step 8
The cream can be colored with food coloring and made into flowers or leaves.

Step 9

Step 9
You can decorate the cake with small roses.

Step 10

Step 10
This cream is great for decorating cakes with shaped decorations. It can be used to fill puff pastry tubes or sand baskets. This amount of cream is enough to decorate a cake weighing about 2 kilograms. If you need to make more or less cream, simply change the proportions. The finished cream must be used immediately after preparation. After standing, it will thicken and become difficult to work with. Cook with pleasure!

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