Perfect protein cream for cakes, cupcakes and tarts

Perfect protein cream for cakes

Portions: 2 persons | Preparation time: 15 minutes

This light and airy protein cream is not only very tasty, but also very easy to prepare. With just two ingredients, a cream can be created within 15 minutes that is wonderful for filling and decorating cakes, tarts, cupcakes and other pastries.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Perfect protein cream for cakes
Perfect protein cream for cakes

Portions: 2 persons | Preparation: 15 minutes

This light and airy protein cream is not only very tasty, but also very easy to prepare. With just two ingredients, a cream can be created within 15 minutes that is wonderful for filling and decorating cakes, tarts, cupcakes and other pastries.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Spring, Summer, Winter | Region: Eastern Europe, Europe | Preparation: Cold preparation | Menu: Desserts | Cuisine: Russian recipes

Ingredients

  • 3 egg whites
  • 120 g sugar

Instructions

  1. Mix together the egg whites and sugar in a large, clean, dry bowl.
  2. Place the bowl on a double boiler.
  3. The water should be boiling.
  4. Be careful not to touch the bottom of the bowl with the water.
  5. Beat the egg whites for 8 to 10 minutes on medium heat with the mixer on minimum speed.
  6. The egg white cream should be stiff and glossy.
  7. If you have a thermometer, take the temperature of the egg whites.
  8. The cream should rise Heat to 60 °C.
  9. Remove the bowl from the water bath.
  10. Beat the mixture for a further 3-4 minutes until the cream has cooled.
  11. Use the finished protein cream for all kinds of pastries or to decorate cakes.

Utensils

  • bowl
  • pot
  • blender
  • thermometer