Protein-butter cream

Tuesday, October 4, 2016

Now I have a new recipe for pastry cream - let's prepare custard protein-butter cream. This is a truly perfect option for those who love butter-based cream and those who like the airiness of meringue. Completely smooth and homogeneous, silky, tender, moderately sweet and not cloying, yet airy protein-butter cream is a godsend for pastry chefs.

You can decorate cupcakes and muffins with this cream (you will get cupcakes that are so prestigious today). In addition, this custard protein cream with the addition of butter behaves unsurpassedly as a layer for sponge cakes, also when decorating them, smoothing the sides and tops of blanks for mastic. This cream can be safely colored with food coloring, added chocolate, and later piped using a pastry bag.

As a base for this airy dessert, a protein cream is used, which is prepared using the custard method - Swiss or Italian meringue. In my recipe, I suggest the first option - heat the egg whites with sugar in a water bath, and then beat them into a strong foam. And another very important point: the butter for this cream must be of high quality, with a fat content of at least 82%.

This cream can be stored in the refrigerator for about a week, and when frozen it can wait almost 2 months. I must note that butter-protein cream develops its own flavor and texture best at room temperature. That is why it is important to take the finished products out of the refrigerator in advance and give them some time to come to their senses on the table.

Ingredients:

Making a dish step by step:

To make protein-butter cream, we need only three ingredients: butter, egg whites and sweet sand. If desired, you can flavor this tender and airy cream with vanilla or other flavorings, and also use food coloring. In addition, sometimes the Swiss meringue, on the basis of which we will prepare the cream, contains salt and lemon juice, which are added in small quantities, but you can do without them.

First, you need to take the butter out of the refrigerator in advance and throw it on the table to soften. For convenience, I advise you to cut the butter into small pieces - this way it will become soft faster, and it will be even more convenient to introduce it into the meringue. Butter at a temperature of 23-25 degrees is considered impeccable for work (by the way, I read that it’s even 20 degrees, but I didn’t inspect it).

Pour raw egg whites into a small, clean, dry saucepan or saucepan and immediately pour in all the sweet sand. I have 2 squirrels weighing 70 grams. Mix everything with a spoon, fork or whisk. Just mix - no need to beat anything yet.

Now we are making a water bath. It’s even better to prepare it in advance - pour water into a small saucepan, but in such a volume that the dishes with egg whites and sweets do not touch the surface of the water. Place the saucepan on the fire, let the water boil, then turn the heat to below medium. Place a saucepan with sugar and egg whites in the lower bowl. Stirring constantly (this is important!), it is necessary to warm the whites with sugar to a temperature of about 60 (in various sources the temperature ranges from 50 to 75) degrees. I had already acquired a culinary temperature indicator, but previously I constantly relied on my tactile senses. Simply put, from time to time you put your finger (clean, believe me) into a saucepan and try to realize how hot it is. 60 degrees is hot for me, but still tolerable. In addition, light steam will rise from the whites and sugar.

Stirring continuously, we wait until all the sugar crystals dissolve one hundred percent (just rub a drop of the consistency between your fingers - the sugar should not be felt at all), and the whites begin to become slightly cloudy. Now it's time to beat everything at low speed with a mixer. After 30 seconds, turn to medium speed and beat the whites with sugar until a smooth, airy mass is obtained. In other words, a very warm, not at all tight, airy protein foam appears.

The base for the Swiss meringue is already quite warm, so remove the saucepan from the water bath. We need to stop the heat treatment of proteins, so it’s important to quickly cool them. To do this, place the saucepan in a larger bowl filled with cool water. Because my permanent assistant (planetary mixer) will then work; I simply transfer the protein foam into a bowl, which I cool in advance in the refrigerator.

Now beat the meringue at high speed with a mixer until the whites have completely cooled (this will take another 5-6 minutes). It is important that the meringue cools down one hundred percent before adding the butter, otherwise the butter will begin to melt from the heat.

The finished Swiss meringue comes out quite dense, thick, smooth and shiny. It holds its shape unsurpassed.

Now is the time to add butter to the meringue. We do this evenly, almost a teaspoon at a time (or at most a tablespoon at a time), without stopping whisking. I beat the cream in a planetary mixer at the highest fourth speed.

When you add the last piece of butter to the meringue, you just have to beat the cream for almost a few more minutes and everything will be ready.

The finished cream comes out completely smooth, uniform and shiny. It holds its shape, and it is so tender and velvety that you want to eat it right away. At this step, you can color the cream or add additives to it - chocolate, berry puree, flavorings.

Using a spatula, scrape the white cream from the sides of the dish. Approximately 330-340 grams of finished cream is prepared - this is enough to decorate 4-6 cupcakes or greedily layer a small cake. If you need more cream, increase the proportions by 2-3 times.

Now let’s prepare a pastry bag with the necessary nozzle and fill it with protein-butter cream. If you don’t have a cooking bag, you can try depositing the cream using an ordinary plastic bag, cutting off one edge with scissors. But in this case, it is almost impossible to achieve a beautiful and beautiful decor for the finished baked goods. But layering the shortcakes or coating the cake is easy!

You see, our custard protein-butter cream holds its shape and stays measured. Most often it is used to decorate confectionery products, as a layer or cream for smoothing the sides and tops of cakes. I hope you will need this simple recipe and will always be pleased with the result. Lenochka, thank you for your order and sorry for making you wait so long. As they say, the promised 3 years are expected, but I only managed it in a few months.)))

Protein-butter cream on Italian meringue

Protein-butter cream is a classic among pastry creams. Used for layering and smoothing cakes, including mastic. Using a pastry bag with nozzles, you can create inscriptions, create flowers and other shaped decorations, create caps for cupcakes and even decorate cookies.

The basis of the protein-butter cream is meringue (we will use Italian), which is prepared using the custard method from egg whites. For stability, butter is added to the cream, which hardens in the cold and holds the shape of roses, curls and other confectionery decorations.

Performance characteristics

1. The cream is smooth, shiny and homogeneous, it lends itself perfectly to dyeing in various colors. You can use gel or powder dyes (add dry, do not dilute with water). It is suitable for decorating cakes using a pastry bag with various attachments.

2. Buttercream on Italian meringue is very stable. It does not “float” at room temperature for several hours (but not in the heat!), which is especially important for weddings and other events with a long-term presentation.

3. Suitable for smoothing cakes. If the top is covered with mastic, it is recommended to cool or freeze thoroughly, then the mastic will lie flat and the surface will not wrinkle under its weight.

4. Remember that protein cream does not tolerate proximity to jelly layers!

5. The cream is not cloying, just moderately sweet. It tastes smooth and silky, especially when consumed at room temperature. It is in the warmth that it best reveals its own taste and texture, so it is strongly recommended to warm up the cake or cupcakes with buttercream before serving for an hour or two after you take them out of the refrigerator and put them on the table.

Manufacturing principle

Protein cream prepared using the custard method (Italian meringue) is mixed with butter. First, the whipped whites are brewed with a bubbling syrup of water, sugar and citric acid. Beat a little more and evenly combine with butter (room temperature, also whipped until fluffy). The result is a lush and homogeneous cream.

Proportions of meringue and butter

The density of the cream is freely adjustable by adding different amounts of butter to it (it must be of good quality, fat content 82%). In other words, if you need a very thick cream for planting roses, then increase the amount of oil to 200 or even 250-300 g. If you need the lightest cream, for example, for layering a cake, then add only 100 grams (for a meringue of 3 proteins).

Storage

Because the proteins are brewed with syrup, the protein-butter cream is considered completely safe for consumption; it can be stored in a tightly closed container for 5-7 days in the refrigerator. To return it to its original characteristics, a couple of hours before use, the cream must be returned to the table to warm up, and then whipped again until smooth.

Ingredients

egg whites – 3 pcs. (100 g)
sugar – 200 g
water – 50 g
citric acid – 1/4 tsp.
vanilla essence or other flavoring - to taste
softened butter – 150-200 g (average portion)

Manufacturing

First you need to boil the sweet syrup. Immediately pour all the sugar into a saucepan or other thick-bottomed container, pour in water, add citric acid (it will prevent the syrup from crystallizing and will add sourness to the cream so that it is not cloyingly sweet). Place the pan on the heat and, stirring, wait until all the sugar crystals dissolve.

Once the syrup boils, do not stir anymore. Reduce heat and cook syrup to 120 degrees. Please note that the syrup should not boil very intensely; it should remain transparent and not take on a caramel color.

While the syrup is boiling, at the same time begin to beat the egg whites using a mixer. They should turn into a strong foam. Without turning off the mixer, pour in the hot sweet syrup in a thin stream, thus brewing the whites. At first it is more convenient to work at low mixer speed, and later you can increase it. It is necessary to beat until the meringue has cooled one hundred percent, to stiff peaks. You will notice how the protein mass has lightened and increased in volume, becoming more dense and shiny. The whisk should leave clear marks.

In another bowl, beat the butter (it must be removed from the refrigerator in advance so that it becomes soft and pliable). Beat the butter until fluffy and combine evenly with the cooled meringue - add 1-2 tablespoons at a time.

You can add a spoonful of butter into a bowl with the whites, or vice versa, the main thing is to add in small portions, constantly whisking the cream.

It can be flavored, for example, with vanilla or other essence. The result is a fluffy and homogeneous cream - protein-butter, on Italian custard meringue.

Apply cream for layering, smoothing and decoration. Delicious desserts for you!

Possible errors

What to do if the cream starts to move in grains? If the cream separates during whipping, the reason for this is the temperature difference between the butter and the meringue. Most likely, the butter was very cold or of low quality. In this case, place the bowl of cream in a water bath (in a pan with hot water) or heat it briefly in the microwave. Don't let it dissolve! After heating, beat again. The cream will become homogeneous.

Why did the cream come out watery? This can happen if you added butter to the still warm meringue, it has not yet had time to cool one hundred percent and the milk fat has melted. To correct the mistake, place the bowl of cream in the refrigerator for 10 minutes until the butter stabilizes. Once it thickens, you can beat it.

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“Protein-butter cream”

Sunday, January 26, 2014 19:16 + to quote book

No title

Christmas tree buttercream

Egg white - 3 pcs.
Sweet powder - 150 g
Vanillin (pinch)
Butter – 150 g

Beat the whites into a thick foam, evenly add sweet powder and vanillin, whisking constantly.

Cut the butter into small pieces and let it soften.

Add a piece of butter to the protein mixture, whisking continuously with a mixer at low speed.

Just like that, the delicious cream is ready. You can decorate cakes and pastries.

Step 1: Prepare the butter.

Step 2: prepare the egg white.

Step 3: prepare the protein-butter cream.

Step 4: serve protein-butter cream.

Adviсe:

– To make protein-butter cream, use good quality butter. The properties of the prepared cream depend on this ingredient.

– You can add different food colors to the cream.

– The calorie content of protein-butter cream is lower than the calorie content of butter cream.

– In addition to vanilla sugar, you can add various food ingredients and baking seasonings to the protein-butter cream.

– You can store the finished cream in the refrigerator in a closed container for 5-6 days.

How to decorate a cake using buttercream

The cake is ready, but at the same time we should not forget that it is not enough just to prepare it, you also need to take care of its decoration. Butter cream for cake decoration will give your dessert a unique appearance that will amuse the eyes of your guests. Any recipe will allow you to prepare a creamy product that perfectly holds its shape and will decorate your dessert.

Recipes for your cookbook

Traditional version of buttercream with condensed milk

This recipe with condensed milk contains only two components: condensed milk and butter, but at the same time it is tasty and fragrant.

To make it, 1 can of condensed milk, if you want to get a butter cream product with condensed milk of the thickest mixture, then it must be boiled for 2 hours over low heat. A jar of boiled condensed milk is set to cool.

Next, 200 grams of butter must be softened to room temperature. After this, you need to beat it with a mixer until an airy mass forms. The mixture should resemble a thick sour cream product.

Cooled condensed milk is mixed with whipped butter and, at the request of the confectioner, vanilla essence, cocoa or an alcoholic drink (liqueur, cognac or rum) can be added there, which will give the finished product a typical taste. After this, the mass is whipped with a mixer until smooth for 5 minutes. You should keep in mind that if you beat the cream longer, the cream may separate.

Thus, buttercream with condensed milk is ready and can be used to decorate the cake.

Protein-butter cream

The recipe for making protein-butter cream will allow you to obtain a creamy substance with a tender, light and airy texture. Protein-butter cream can be used as a decoration and for layering very light and porous cakes, without fear that it will lose its shape under the weight of heavy decorations. Also, protein-butter cream is ideal for decorating sponge cakes.

To produce it, you will need 260 grams of butter, which previously softens at room temperature. Then it is cut into pieces and beaten with a mixer until its size almost doubles and its color changes to snow-white.

To make the second component of the protein-butter cream product, two eggs are taken and the whites are separated from the yolks. In this recipe we use only whites. 300 grams of granulated sugar is added to the protein component of the cream and everything is placed in a water bath and whipped until airy peaks are obtained. After this, remove the protein-sugar foam from the heat, give it time to cool, and add a spoonful at a time to the whipped butter. The protein component of the cream is introduced without a mixer, mixing with a silicone spatula from bottom to top.

Butter cream with gelatin

The recipe for making a buttercream product with gelatin will not take you much time and will allow you to end up with a creamy substance that is suitable for decorating a cake.

In order to prepare the product, you need to add two glasses of milk to a small saucepan and bring it to a boil.

Separately, one egg is mixed with 0.5 cups of granulated sugar. Then 2 tablespoons of flour and 3 tablespoons of milk are added to the consistency, everything is mixed until the lumps disappear. After the egg mixture is added to the bubbling milk in a thin stream, do not forget to stir constantly.

At the same time, 2 tablespoons of gelatin powder are soaked in 0.5 cups of water and left to swell for 40 minutes.

After the custard cream mixture thickens slightly, it is removed from the heat and 150 grams of butter is added. Mixed thoroughly. After the mass has cooled, gelatin is added to it and everything is thoroughly mixed. And we can say that the cream is ready and can be used to decorate the cake. At the confectioner's request, you can add 2 teaspoons of cocoa to give it a creamy coffee-colored substance.

Buttercream Charlotte

This recipe will give you a hint on how to make custard.

This creamy product can be prepared using only yolks or whole eggs. In this case, we will consider the option of making Charlotte cream using only yolks, which will allow you to create a cream with the most saturated yellowish color.

In order to prepare the creamy product, we will need a saucepan with a thick bottom. 250 ml of milk is poured into it, one glass of sugar is added. Stirring constantly, the milk mixture is heated over low heat until the sugar crystals are completely dissolved. After that, the milk is removed from the heat and it is given time to cool.

To make a creamy substance, take 5 eggs and separate the yolks from the whites. After the yolks are whisked until a fluffy mass is formed, add them to the milk in a narrow stream. After that, the mixture of eggs and milk is placed in a water bath and heated until a jelly mixture is obtained. Then the mixture must cool. It should be remembered that while the mixture is cooling, it must be stirred from time to time to avoid the formation of a film on the surface. Add 1.5 tablespoons of cognac or liqueur to the cooled mixture.

Then soften 50 grams of butter at room temperature. After that, beat it with a mixer until a fluffy mass is formed. Then it is added in small portions to the custard component of the Charlotte cream and you can also add another 1 teaspoon of vanillin. After that, the purchased mixture is whipped with a mixer until the creamy substance is homogeneous and airy. It should be mentioned that in this case it is not recommended to use a blender, because it can change the structure of the Charlotte cream. And with all this, it’s also not worth whipping for a long time, because this can lead to separation of the cream. After whipping, the cream is placed in a refrigerator for twelve hours. And after cooling, the Charlotte buttercream product is ready and can be used both for layering and for decorating the cake.

Meringue - Swiss version

The recipe for making the Swiss buttercream product Meringue will allow you to prepare a dessert that will not leave any of your guests indifferent.

It must be emphasized that Swiss meringue is a creamy substance in which protein and butter cream are mixed. It is suitable for layering and decorating cakes, as well as the inside of eclairs and waffle rolls.

To make the cream you will need 4 eggs, the whites of which are separated from the yolks.

And in the future we will only consume proteins. In order for the whites to whip perfectly, wipe the container slightly with vinegar beforehand to degrease it. Add 0.5 cups of granulated sugar to the whites. Place the container in a water bath and, stirring continuously, heat the mixture until the sugar crystals dissolve. This will take you about 5-7 minutes. After that, the mixture is removed in a water bath and beaten with a mixer until air peaks form.

Separately beat 250 grams of butter, softened at room temperature, until a fluffy mass is formed. After that, the oil mass is added to the cooked and whipped whites, spoonful at a time. At the same time, do not stop whipping the creamy substance. At the end, add 3 drops of lemon juice and a package of vanillin. As a result, the recipe should allow you to prepare a creamy Meringue product with a smooth and homogeneous mixture.

Thus, the Swiss meringue is ready and you can start decorating the cake.

Preparing cream for decoration

Any recipe presented above will allow you to prepare a cream that can be immediately used to decorate your cake. But, from time to time, in order to obtain some intricate design, it is necessary to give it a certain color. What still needs to be created in this case, so as not only not to spoil the already prepared creamy substance, but also to get the desired result.

In order to give a cream product certain colors at home, you can use:

- food dyes. They allow you to get a creamy substance of rich, bright colors. But if you add a lot of them, the color will turn out to be unnatural;

- to give the creamy product colors from beige to coffee, you can use cocoa powder or coffee. Their quantitative ratio will allow you to diversify the color saturation;

- You can also use berries or fruits at home to give the creamy substance a certain color.

If you want to give the cream an exceptional smell and characteristics, you can use various essences, juices, syrups, vanillin, cinnamon, saffron, coffee, and also alcoholic beverages such as cognac, liqueur or rum.

Thus, in conclusion, we can say that any recipe presented in the article will allow you, if desired, to give the dessert your own personal look.

Protein-butter cream

Protein-butter cream

Ingredients:

Making a dish step by step:

Protein-butter cream on Italian meringue

Performance characteristics

Manufacturing principle

Proportions of meringue and butter

Storage

Ingredients

Manufacturing

Possible errors

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“Protein-butter cream”

Christmas tree buttercream

Step 1: Prepare the butter.

Step 2: prepare the egg white.

Step 3: prepare the protein-butter cream.

Step 4: serve protein-butter cream.

Adviсe:

How to decorate a cake using buttercream

Recipes for your cookbook

Traditional version of buttercream with condensed milk

Protein-butter cream

Butter cream with gelatin

Buttercream Charlotte

This recipe will give you a hint on how to make custard.

Meringue - Swiss version

To make the cream you will need 4 eggs, the whites of which are separated from the yolks.

Preparing cream for decoration

In order to give a cream product certain colors at home, you can use: