Protein custard for cakes - cooking at home.

Custard protein cream is one of the favorite creams of modern hostesses. Airy, light, keeps its shape perfectly and lends itself to all food flavorings and dyes. It is prepared in two ways: on sugar syrup or hot gelatin. This recipe will focus on the preparation of protein custard on sugar syrup.

How to make protein custard

Let's start with the products we need:

egg whites - 4 pcs. (remember that chilled whip better);

sugar - 8 tablespoons;

water - ½ cup;

lemon juice - ½ teaspoon (citric acid can be dissolved).

The technology of preparation is simple. It is required to pour sugar with water, bring to a boil and, stirring, boil for 10 minutes.

In parallel, beat the chilled proteins by adding a couple of drops of lemon juice or citric acid. It helps the protein foam to become more fluffy. Without interrupting the beating, we introduce hot syrup in a thin stream. At the same time, the mass increases, and we beat for another 3 minutes. Add the remaining lemon juice and, if desired, flavoring impurities and / or color dyes.

When cooling, the protein custard becomes “strong”, keeps its shape perfectly. To form a smooth layer, it is used immediately, and to form diffusers from confectionery syringes, you can wait 5 minutes. This will allow you to make decorations on cakes with a clearer outline.