How to make protein cream

How many cakes exist in the world? Probably not to read. They are distinguished by views, taste, filling. But the cream is especially important. After all, if you choose the tasteless or very oily, all the works will go to the pump, as it does not get a decent look, and even more so taste you do not get. Fortunately, there is a way out. In this article, you will find recipes for a delicious protein cream that will not leave indifferent the most avid sweet tooth.

1
Protein Cream Preparation Tips

Before you start cooking, you must learn small secrets, how to make the cream turn out even more delicious.

Be careful, in the separated protein, neither the remains of the yolks nor the tap of fat should not fall, otherwise the proteins will be bad.
To make the cooking, all products are cool, it is recommended to cool the dishes in which you will prepare.
A few drops of lemon juice and a pinch of salt will make your proteins when the whipping is even more fluffy, and the foam will become stronger.
The main thing, do not forget that the bowl in which you will beat the proteins, must necessarily be clean and dry, in another case you do not see well whipped proteins.

2
Protein cream classic

To prepare the most delicious protein cream, you will need:

3 middle eggs (first category);
100 ml of water;
1 cup of sugar;
pinching salt and a couple of lemon acid drops.

Also do not forget about the necessary dishes:

2 metal pans;
mixer;
deep plate and potted water saucepan;
spoon;
cup.

First mix sugar with water and put on fire. Bring to a boil and boil the syrup on the low heat.
Meanwhile, separated proteins from yolks. It is recommended to wash the eggs first, as it prevents many diseases. Sex separated proteins Send cooling in the fridge.

When the sirop density will allow rolling the ball from it, proceed to whipping proteins. It is necessary to beat them before the formation of a thick foam that will not fall after the completion of the process.

Not stopping the mixer, carefully enter sugar syrup in proteins. After the whole syrup turns out to be in a bowl, continue to beat until the cream cools down. To speed up this process, use cold water saucers: plunge the bottom of the bowl.

3
Protein cream with gelatin

Ingredients:

2 tbsp. l. gelatin;
9 tbsp. l. cold boiled water;
5 proteins;
1 tsp. citric acid;
1.5 cup sugar.

Gelatin pour water and leave it for an hour and a half for swelling. After the expiration of the row to dissolve gelatin, not bringing to a boil. White proteins with a teaspoon of citric acid and sugar. Not stopping to beat, enter gelatin.
The consistency cream is obtained as "bird milk", it can be simply so, can be covered with chocolate or use in the preparation of cakes and cakes.