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How to make protein cream?

Kristina Mamaeva
Kristina Mamaeva
September 19, 2014
How to make protein cream?

Protein cream is one of the most popular sweet desserts. It can not only be used in the preparation of cakes or pies, but also served as a separate dish, adding cream or syrup to the cream. At the same time, there are many different recipes that describe how to make protein cream at home. Below we describe the two most simple and tasty ways to make it.

How to quickly and easily prepare protein cream

On the preparation of such a protein cream will take you quite a bit of time. Products require a minimum, namely:

  • citric acid - 5 g;
  • sugar - 150 g;
  • water - 10 ml;
  • egg - 3 pcs.

The first step is to carefully separate the whites from the yolks and put them in the refrigerator for 20 minutes. Yolks can be used in the preparation of any other dishes. While the proteins are cooled, it is necessary to boil the syrup from water and sugar. After boiling the mass with continuous stirring, boil for 10 minutes.Once the syrup is ready, you should remove the cooled proteins from the freezer and add acid to them.

Now proceed to the beating of proteins. It is best to use a mixer, but a blender or even a hand whisk will do. It is necessary to beat up until the mass not only increases 3 times, but also begins to keep its shape, that is, after stopping the beating, the proteins should not sink. Once the whites are whipped, it is necessary to pour a syrup in a thin stream to them. It is very important not to stop beating the whole mass for a second. As soon as the last drop of syrup gets to the proteins, you can turn off the mixer.

This cream is obtained lush, moderately sweet and quite thick. It is perfect for making cakes or pies. What other cream can be prepared for the cake, you will tell our article - How to make a cream for the cake.

How to make protein cream for dessert

Protein cream can be an independent dessert. To cook it, you will need:

  • gelatin - 2 tbsp;
  • water - 9 tbsp. l;
  • egg whites - 5 pcs;
  • citric acid - 1 tsp;
  • sugar - 300 g

Gelatin needs to be filled in with water and left to swell for an hour and a half.After heating on the stove to dissolve completely, but do not boil. Then beat to a strong stable foam proteins, sugar and citric acid. Then gradually add the prepared gelatin, while continuing to beat the mixture. After all the ingredients are thoroughly whipped, the cream is ready for use. It should be laid out on ice-cream bowls and decorated with fruit.

That's so easy, simple, and most importantly, delicious, you can make protein cream for cakes and other desserts.


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