A thick protein cake cream at home
0
4806
Kitchen
World
Calorie content
292.8 kcal
Portions
2 port.
Cooking time
20 minutes.
Proteins *
14.5 g
Fats *
0.3 g
Carbohydrates*
66.2 g
The whites are perfectly whipped into a dense thick foam. To make it stable and keeping its shape, we use hot sugar syrup - we brew the protein mass according to the meringue principle. It is also believed that using this technology, the cream is safe even for children, since the raw proteins are nevertheless subjected to heat treatment at the stage of introducing boiling syrup. It is important that you can make a thick protein cream in any kitchen - all the ingredients are absolutely available for it. Even novice housewives will be able to prepare such a cream - the process is described in detail in this step-by-step recipe.
Ingredients
Cooking process
Break the eggs and separate the whites from the yolks. It is important that yolk particles, as well as water or fat, do not get to the proteins - in this case, dense foam will not work. We place the whites in a bowl for beating and begin to work with the mixer at low speeds, gradually increasing the speed. You should get a dense, voluminous and stable foam.
If necessary, you can add dyes to the cream and decorate cakes and other desserts in a multi-colored format. After cooking, place the mass in a pastry bag with the necessary attachments and place any volumetric decorative figures. The cream behaves steadily and stably in the dessert even when kept at room temperature.
Bon Appetit!