Protein-custard butter cream for decorating cakes and pastries

If a cake or other dessert is being prepared for the festive table, then any housewife wants not only to surprise guests with its taste, but also to strike on the spot with its spectacular appearance. In this matter, the main thing is to choose the right cream for decorating a cake and making flowers : it should keep its shape well, be easily painted in different colors, be embossed, not fall off or flow. And, of course, it just has to be delicious! 🙂 The recipe for just such a universal cream I want to share with you today. We will make the best protein-custard butter cream for decorating the cake. It is prepared very simply, even a novice hostess in ordinary home conditions will cope with it “with a bang” using my step-by-step recipe with a photo

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 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.

Such a protein custard with butter is excellently colored with conventional water-soluble or gel dyes . 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.

decorative elements , you will definitely be able to turn your homemade dessert into a professional masterpiece of confectionery art. 🙂