How to make cream from eggs and sugar

Homemade cake with cream accounted for taste and adults, and children. And most importantly, it is easier to cook cream easier - especially since it is possible to do this from girlfriend, which can be found in each kitchen. You can prepare the easiest and affordable cream from eggs and sugar, then in the article we describe the recipe in detail and tell the secrets of the preparation of a delicious cream, which will work out by each mistress.

1

Features of cooking cream from eggs and sugar

Easy, air and gentle egg cream will become an excellent accompaniment for pastries, cakes, eclairs. But only in the case when this very cream is cooked correctly, but if something goes wrong, then you risks spoil your confectionery. Therefore, the process of cooking cream must be approached with all seriousness and thoroughness. Immediately, let's say that cream from eggs is not subject to long-term storage, like finished products with it, so try to prepare a small portion.

The main thing in the preparation of the cream comply with some rules:

1. You need fresh proteins directly from the refrigerator. The fact that the product must be cooled is one of the main conditions for successful whipping.
2. For the preparation of the cream, use only perfectly clean dishes, carefully rubbed from the marks of water. If at least a small amount of fluid fall into the cream, then beat the lush mass will not work.
3. It is necessary to thoroughly beat the cream so that there is no undisguised sugar in the mass. This will reduce the elasticity of the cream, so this time needs to pay due attention. Of course, it will be more thoroughly whipped manually, but if you want to save strength and time, the process can be accelerated by a mixer, but here you need to trace so that there are no sugar crystals at the bottom.
4. Perfect with proteins sugar powder, which you can use instead of sugar.
5. Proteins must be completely separated from yolks - try so that no drop of yolk does not get into your mass.
6. Whip the mass consistently and initially use the low speed of the mixer, gradually increasing it. It is very important to add sugar sequentially, small portions.

2

How to separate the proteins from yolks?

There are several proven egg separation methods to composite parts that will allocate proteins without unnecessary enclosures. You just have to choose the best option and correctly follow the recommendations:

• The easiest span separation is to split the egg using the shell. Break up the egg in half and break the yolk into one of the halves so that the protein of the emit past this shell into a bowl. We repeat these manipulations until the protein can not be qualitatively separated from the yolk.
• You can get proteins in another way. Head the egg on both sides and blow the protein - the yolk will remain in the shell.
• An innovative way implies an egg separation procedure using a bottle. Spice the egg in a bowl and bringing the neck of the bottle to the yolk, push it and catch the yolk into the bottle. In the same way, you can then extract yolk from the bottle back (if necessary).

3

Cooking cream - a sequence of recipe

The classic cream recipe does not require a large number of ingredients:

• 4 egg whites;
• a glass of sugar or powder (180-200 g);
• lemon acid (on the tip of a teaspoon) or a few drops of lemon juice (you can use the zest).

1. We start with the fact that we separate anyone convenient for you protein from yolks. Do not forget that eggs should be chilled, so we take them directly from the refrigerator.
2. At slow speed, whisk proteins to a white foam condition.
3. Gradually add sugar or powder, while not increasing the speed of the mixer.
4. We add citric acid, juice or zest.
5. We whistled more Mar minutes at increased speed.
6. We put a bowl on the steam bath and continue the whipping about 10 minutes.
7. With the bath cream we remove and beat another 5-6 minutes.
8. On this cream is ready, you can, if you wish to add any food dye, if you want your dessert to be bright and original.

You can use finished cream to decorate baking, filling the eclairs and tubes, as a component of a component for a cake or fruit dessert. Just clearly follow the recipe and our recommendations and cream will be lush, tasty and gentle. Bon Appetit!