Protein cream with icing sugar for cake
0
11346
Kitchen
World
Calorie content
348.5 kcal
Portions
3 port.
Cooking time
15 minutes.
Proteins *
7.3 gr.
Fats *
0.2 g
Carbohydrates*
82.3 g
This protein cream recipe does not include the step of steeping the cream mass with hot syrup. This significantly saves time for its preparation. But, it must be borne in mind that proteins do not have a thermal effect, and the cream is prepared from a raw product. To speed up the process of whipping the cream, firstly, we use a powerful mixer, and secondly, instead of sugar we add powdered sugar. It dissolves faster in the total mass and does not require additional whipping time to dissolve. It is important to add it already when the proteins have been brought to a state of dense, stable foam, not earlier, otherwise the finished cream may turn out to be softer and thinner than it should.
Ingredients
Cooking process
Break the eggs and separate the whites from the yolks. We make sure that not a drop of yolk gets into the future cream - this will prevent the whites from whipping into a dense foam.
With a mixer, begin to beat the whites at low speed. When the mass begins to foam and turn white, add citric acid - the formation of foam will go faster. The mass should increase two to three times and become quite dense. Steady peaks should stretch behind the whisk; individual small air bubbles will no longer be visible on the surface.
Bon Appetit!