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Protein-butter cream for cake decorating

5045

Kitchen World

Calorie content 285.6 kcal

Portions 3 port.

Cooking time 20 minutes.

Proteins * 7.3 gr.

Fats * 3.7 gr.

Carbohydrates* 61.8 g

Protein-butter cream for cake decorating

Content

This cream is great for cake decorating. It keeps its shape flawlessly. You can even plant voluminous decorations separately, and then place them on the cake in the form of a composition. It is very pleasant that the cream is non-greasy and lightweight, such as, for example, a purely oily version. And what is important, the cost of such a cream is very inexpensive. The protein mass is not capricious and always behaves predictably - this can be a kind of guarantor that the cream will definitely work out.

Ingredients

Butter 150 g Granulated sugar 100 g Egg white 2 pcs. Vanillin 2 gr.

Cooking process

Pour the egg whites into a large mixing bowl. Immediately pour the entire volume of granulated sugar into them. We put the bowl in a water bath so that the bottom of the container does not touch the boiling water, but is only heated by steam. We begin to actively stir with a whisk.

It is necessary to achieve complete dissolution of the sugar crystals. We stir the proteins quite intensively - this way the mass will not brew, and the sugar grains will melt faster. We take a drop of proteins and rub it between our fingers: if the mass is smooth and crystals are not felt, then we remove the proteins from the bath. The proteins should already be warm enough - very warm.

Add vanillin and begin to beat with a mixer at medium speed. The mass will still be quite liquid.

We continue to beat, gradually increasing the speed. The mass should noticeably thicken, become glossy. Peaks will begin to form, but they are soft, dropping. The temperature of the whites should cool down to room temperature during whipping.

We introduce butter. It should be well softened, but in no case melted. Add oil in three to four steps.

After adding the first piece of butter, the cream liquefies again - this is normal.

Add another portion of oil and beat at high speed - the cream should begin to return its thickness.

After a few minutes of such beating, the mass will gain a noticeable density, the texture will slightly exfoliate.

Add the remaining oil - the cream thickens even more and becomes thick and stable. The stratification goes away.

The cream is ready. At this stage, if necessary, add the desired food coloring.

To decorate the cake, put the prepared cream in a pastry bag with the desired attachment.

We plant the decorations, according to the recipe and personal fantasies. In the refrigerator, the cream becomes a little denser. Jewelry keeps its shape perfectly and is stable for a long time even at room temperature.

Bon Appetit!