How to make cream from eggs?

Eggs serve as the main ingredient for the preparation of a wide variety of creams. They are used for desserts from fruits, cocktails and for lubricating cortex. But many mistresses are afraid to cook the cream on their own. In our article you will find the most popular recipes for egg creams that will prepare absolutely each.

1
Secrets of cooking cream

Prepare the perfect cream - the task is not simple. Experienced confectioners share the main lifehams so that the protein cream "does not fall" on the cake and was perfectly white:

use only fresh medium-sized eggs (it is desirable to choose the eggs 1 eggs);
the mixer must be in good condition, i.e. work at all speeds;
beat manually protein cream will not work;
carefully separate proteins from yolks (even barely noticeable yellow dot can spoil the consistency and color of the cream);
sugar should be dry and crumbly (excess moisture in sugar is not allowed, the use of Rafinal Sahara will not give the cream to "rise");
proteins pre-cool in the refrigerator (approximately 1-2 hours);
during whipping proteins it is impossible to stop, the speed of the mixer should only increase;
water is recommended to take boiled and cooled;
for whipping proteins it is better to use enameled dishes (it is not recommended to beat the cream in a plastic container).

2
Safety Cream of Eggs

The safety of this cream lies in the fact that it passes the heat treatment and the ability to get food poisoning comes down to zero.

Required ingredients:

sugar sand - 300 g;
boiled, cooled water - 200 ml.;
chicken egg - 4 pcs.;
salt cook - 2 g.

The whole container in which the cream will be prepared should be clean, without foreign odors.

1 step - add sugar to the water and put the cooler on medium heat, as soon as the water boils, fire to reduce and interfere regularly;
2 step - cooled proteins Move into a metal container and start hit by a mixer at 1 speed, gradually speed increase (but do not bring it to maximum speed);
3 step - as soon as the proteins changed the consistency, increased in volume by 2 times, very gently enter hot syrup (during this process, the mixer must continue to work);
4 step - the beat must be continued until the cream becomes room temperature;
5 step - check the cream's readiness (slightly flip the bowl of the mixer if the cream did not change the form, then you did everything right);
6 step - leave cream for half an hour and start decoration.

Ready cream can be stored up to 3 days in the refrigerator.

3
Simple recipe for cream from eggs

So that the cream turns out to be air to this recipe, it is necessary to use a water bath. There is no need to cook syrup separately, so even a beginner hostess will cope with the preparation of such a cream.

Required ingredients:

eggs - 5 pcs.;
sugar - 250 g.;
vanilla sugar - 1 bag;
water (quantity depends on the volume of the pan) - for water bath.

The cooking time cream will be 25-30 minutes.

1 step - prepare a water bath;
2 step - in the capacitance that you will use for water bath, connect the proteins of eggs, sand sugar and vanilla sugar, beat the mixer at 1 speed;
3 Step - Move the whipped mass on the water bath and continue to beat 15 minutes;
4 step - at the end of the specified time, the cream is removed from the water bath and continue to beat to their complete cooling.

The cream is great for eclairs, cakes and fruit desserts. Finished cream store no more than 36 hours in the refrigerator.

4
Why didn't get cream

Egg cream - rather capricious cooking. To basic reasons why the cream did not work, belong:

non-compliance with proportions;
proteins were not cooled enough;
syrup was welded not correctly;
noise or loud music in the kitchen (the preparation of a protein cream requires silence);
during whipping proteins, there were long stops or a sharp change of mixer speeds.