Protein cream for cake or how to beat proteins with sugar
Protein cream "raw" is the basis of various subspecies. His culinary specialists call it that: basic or raw. Such a protein cream is used to create marshmallows , meringues, cover various Easter cakes or bake cakes , as, for example, for the famous Kiev cake. For layering a cake, protein cream in such a “raw” form is rarely used, as it quickly loses its volume and shape.
Protein cream at home is quite simple to prepare, you just need to take into account a couple of points.
To start the ingredients:
egg whites - 4 pcs,
powdered sugar - 8 tablespoons,
lemon juice - 4 drops.
Now the process itself, or rather, the technology of making protein cream.
Proteins, always cold, beat for 5-7 minutes, add a couple of drops of lemon and beat for another 2 minutes. Then add powdered sugar (be sure to loosen / sift before use), first 2 tablespoons, and after a minute another 2.
Photo. How to beat whites with sugar into a strong foam - step by step.
ATTENTION: If you pour everything at once, the foam will sharply settle and will not rise. It is worth noting that whites whip better with sugar, but it is not suitable for cream, as the crystals will crunch on the teeth. Sugar can only be used if, in the future, the main protein cream will be subjected to high temperatures, i.e., baked, for example, meringue.
Photo. How to beat whites with sugar into a strong foam - step by step.
In the finished protein cream, add the rest of the powdered sugar (4 tablespoons), flavors and dyes as necessary, mix gently with a spatula.
Photo. Protein cream - basic, raw.
You know the technology of making cream - making protein cream is now easy and simple. I wish you all patience and success!
