Protein cream for cake
Description
Many people tend to avoid protein cream, fearing it won't turn out properly. But with a few simple secrets, you'll be able to make luxurious cakes with protein cream right at home. For making cake protein cream, the egg whites should be slightly chilled before whipping. You should also add sugar syrup to it—preparing the syrup is no trouble at all. By the way, feel free to add food coloring to the finished protein cream—the colors will make your cake bright and vibrant.
Instructions
- 1
Step 1
Dissolve the sugar in water and place over low heat to make a syrup. Meanwhile, beat the chilled egg whites into a foam.
- 2
Step 2
Boil the syrup until clear over low heat, add lemon acid to taste, cook for another minute until clear, then slowly pour it in a thin stream into the egg whites, continuing to whisk for another 5–7 minutes.
- 3
Step 3
If you leave the cream for a few minutes without touching it, it may become slightly fluffy, don't worry.
- 4
Step 4
Stir it with a spatula or spoon—it will become smooth again and ready for decorating.
- 5
Step 5
Add colorings if desired and you can proceed to shaping the cake.