How to make cream from eggs (protein cream)

Protein cream is used to impregnate biscuit cakes, stuffing puff tubes, cake decoration, etc. Sweet treat with such cream will be a favorite dessert of all family members. In our article, we will tell the secrets of cooking perfect protein cream, as well as offer popular and very simple air filling recipes at home.

1
Basic Creamp Creation Rules

Protein cream does not undergo thermal processing, so it is necessary to use only fresh chicken eggs for its manufacture. Freshness of eggs is easy to determine at home, for this it must be placed in a glass of water. If the egg surfaced, it means it is damaged, cooking protein cream is prohibited from it if it fell to the bottom - the egg is fresh and suitable for the manufacture of air impregnation for the cake. We also pay your attention:

egg proteins must be pre-cooled;
do not use plastic dishes for cooking;
if you are cooking a dessert decoration cream so that it does not donkey, it is necessary to add gelatin;
the finished dessert with protein cream is stored only in the refrigerator no more than 2 days;
to increase the volume of the cream, it is recommended to add a pinch of the cook salt;
to understand the finished protein cream or not, there should be peaks on it and save your shape (if a plate with a cream to flip, it should not fall out).

2
Fast protein cream (classic recipe)

This cream is ideal for impregnation of biscuit cakes, cooking cakes "basket" and stuffing puff tubes.

Required ingredients:

chicken Eggs (Higher Categories) - 4 pcs.;
sugar sand - 1 tbsp.;
vanilla sugar - 1 tsp.
citric acid - on the tip of the knife;

The container in which the cream and mixer crins will also be cooked in the refrigerator 15-20 minutes.

1 step - separating proteins from yolks (it is necessary to do it very carefully, chicken yolk should not get into the dishes);
2 step - in the protein I enter a small pinch of salt and use the mixer to beat, gradually increasing the power of the device;
3 step - whipping proteins until the formation of light air mass (it should increase significantly in volume);
4 step - in the finished mass I introduce 0.5 tbsp. Sugar sand in small portions, turn on the mixer and continue to beat;
5 step - with the last portion of sugar add vanillin and citric acid (acid is injected in order to increase the density of air mass);
6 step - check the willingness of the cream (as indicated in the first section of the article);
7 step - 0.5 tbsp. Sugar move to a stainless pan, pour water (water should only cover sugar), put on fire and bring to a boil;
8 step - regularly stirring the syrup with a whisk, the fire after boiling the syrup must be reduced;
9 step - when a foam starts to appear during the preparation of the syrup, it must be removed;
10 step - as soon as the syrup starts bubbles, it means that it is ready and a pan must be removed from the fire;
11 Step - hot syrup We enter into a protein mass with a blender turned on, scam until the cream becomes more dense (the syrup will give a natural glitter with a finished protein cream).

3
Delicious custard protein cream on an ambulance hand

We offer a simple recipe for a custard protein cream.

Required ingredients:

chicken eggs - 2 pcs;
lemon - 1 pc.;
sugar sand - 250 g;
water boiled, cooled - 0.5 tbsp.
salt cook - pinch.

This cream is very universal and suitable for any dessert.

1 step - in proteins add salt and beat to the formation of air mass;
2 step - water to combine water with sugar, put on fire, cook on a strong fire, stirring regularly;
3 step - from lemon squeeze 1 tbsp. juice and pour it into boiling syrup;
4 Step - To check the readiness of the syrup, take water with ice and drip into it syrup if the caramel ball was formed - syrup ready;
5 step - ready hot syrup in the air mass, we continue to beat until the cream does not change its density.