Protein cream

European cuisine

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Description Products Steps

Listen to the recipe:

The most important thing in preparing protein cream at home is to properly separate the whites from the yolks. They should be clean, without a single drop of yolk. Otherwise, the egg cream simply won’t work. The easiest way to do this is to simply crack an egg over a container and pour the yolk from one shell to another. This way the protein will flow into the container on its own. Protein cream is ideal for filling puff pastries or shortbread baskets.

1. Calories
   229,74 kcal
2. Protein
   4,63 gram
3. Fat
   0,08 gram
4. Carbohydrates
   57,6 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. The protein of chicken eggs

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   4 pcs. = 132 g
2. Sugar

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   180 g
3. Citric acid

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   0.3 tsp. = 1.5 g

Steps:

1. 
   Separate the whites from the yolks in advance and cool them. Prepare your mixer. To obtain the perfect protein cream at home, you should also cool the whipping bowl and whisk.
2. 
   Prepare cream from proteins. In a deep bowl, beat the whites with a mixer. As soon as foam appears on the surface, add sugar and citric acid. Continue whisking the mixture.
3. 
   Place the resulting mass in a water bath. Continue beating the egg cream for another 10 minutes. After this, remove it from the water bath and beat for another 5 minutes.
4. 
   Using a dye, the protein cream can be painted in any color scheme. It will be the perfect decoration for a birthday cake.

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