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Protein cream for cake decorating that keeps its shape well

0
5077
Kitchen World
Calorie content 348.5 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 7.3 gr.
Fats * 0.2 g
Carbohydrates* 82.4 g
* per 100 gr. product
Protein cream for cake decorating that keeps its shape well
Content

To make the protein cream dense and well-kept in shape, we use clean and absolutely dry dishes for whipping. When breaking eggs and separating the whites from the yolks, we make sure that the latter do not get to the whites - this will ruin everything. It has also been noticed that whites beat much better if the eggs are not perfectly fresh and have managed to lie in the refrigerator for a couple of days. The technology of preparation of the cream is also important - and this is detailed in the recipe.

Ingredients

Cooking process

step 1 out of 8
Separate the whites from the yolks. It is convenient to do this using a special divider in the form of a perforated spoon. If this is not the case, you can do this by carefully transferring the yolk from one half of the broken egg to the other. It is important not to damage the yolk shell so that not a drop of it gets into the cream. We place the whites in a bowl for beating and send them to the refrigerator.
step 2 out of 8
While the proteins are cooling, pour granulated sugar into the saucepan and pour in the specified amount of water. We put the dishes on the stove and bring the contents to a boil.
step 3 out of 8
Cook the syrup with an active boil and constant stirring until a noticeable thickening and yellowish tint. It takes approximately five to seven minutes. At the end of cooking, add citric acid, mix well and remove the saucepan with syrup from the stove.
step 4 out of 8
We take out the whites from the refrigerator and begin to beat. Of course, it is important to have a powerful mixer for these purposes. We work until a dense, stable foam is obtained.
step 5 out of 8
Without stopping the work of the mixer, pour the hot syrup into the proteins in a thin stream. It is important at this time to actively beat the mass so that the sweet liquid is evenly introduced into the total mass, and the proteins are not brewed in pieces from the high temperature of the syrup.
step 6 out of 8
After the introduction of the sugar syrup, we continue to beat the cream for another five to seven minutes. The mass should acquire a glossy shine, become dense and stable. The temperature of the cream should cool to room temperature.
step 7 out of 8
The cream is ready. It is very stable, malleable and takes shape very well. The surface can give off a light white mother-of-pearl.
step 8 out of 8
Place the cream in a pastry bag with the desired attachment and place the decorations on the cake. Any roses, rosettes and leaves made from such a cream will remain intact until the moment the cake is served.

Bon Appetit!

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