Egg white custard is a cream made using a double boiler to heat the sweet mixture. The base of this product is chilled egg whites. Additional ingredients include granulated sugar, vanillin, and citric acid. Below, we'll take a closer look at the most popular types of egg white-based custards.

What types of protein cream are there?

There are 4 main types of protein cream:

  • knocked down;
  • custard;
  • oil;
  • with the addition of gelatin.

Whipped meringue cream is made from egg whites thoroughly beaten with powdered sugar. You can also add 2-3 grams of citric acid diluted with a few drops of water, salt, or a couple drops of freshly squeezed lemon juice. The acid helps counteract the cloying taste, while the salt makes the meringue even fluffier. When separating the eggs, be careful not to let the yolk fall into the bowl, otherwise the cream will not become fluffy.

To make whipped cream, first beat the egg whites with a mixer on medium power for one minute, then increase the speed to high. A sure sign that the mixture is ready is when it has doubled in volume and stiff white peaks have formed. Then add the powdered sugar, whisking continuously. Add salt, acid, or vanilla extract, if desired, at the final stage.

The process for making egg white custard is slightly different from the previous recipe. For 4 egg whites, you'll need 1.5 cups of granulated sugar or powdered sugar, 1/3 teaspoon of citric acid, and vanilla (optional). Prepare a heat-resistant double boiler, fill it with water, and place it on the stove until it boils. Meanwhile, I recommend whisking the cooled egg whites until smooth, gradually adding the sweetener and remaining ingredients. Then, transfer the mixture to the double boiler. Continue whisking at the lowest setting. Once the mixture has doubled in volume, increase the speed and whisk for about 5 more minutes. Then, remove the custard from the heat. Stir the custard until stiff peaks form (about 2-3 minutes).

How long and how to store protein cream - photo

To make the egg white buttercream, I recommend preparing 1 cup of granulated sugar or powdered sugar, 2 well-chilled egg whites, and 100 g of butter. First, melt the butter in the microwave or over a double boiler, then cool and thicken with a mixer. In a separate bowl, whisk the egg whites thoroughly, adding the sweetener, until fluffy. Then gradually whisk in the butter, keeping the mixer running.

To make a gelatin cream with an egg white base, prepare 5 well-chilled egg whites, 1 teaspoon of citric acid, 10 tablespoons of boiled water, 1.5 cups of sugar, and 2 tablespoons of gelatin. First, pour the gelatin into a heat-resistant bowl, cover with water, and let it swell. Then, place the bowl on the stove. Heat the mixture, stirring until the component is completely dissolved, but do not allow it to boil. Then turn off the heat and cool the gelatin to room temperature. At this point, I recommend whisking the egg whites. Once the mixture has turned white and become fluffy, add the acid and mix the ingredients thoroughly again. Next, carefully pour in the cooled gelatin in a thin stream, whisking constantly at low speed. After 5-7 minutes, the cream will be ready.

To prepare any of the creams presented, you need to chill the egg whites. The bowl used for whipping should not be warm or damp. It's crucial to dry the bowl completely before use, as moisture can ruin the cream. All this will help ensure a high-quality product. Below, we'll discuss where and how to store creams.

Whipped protein cream

Store whipped egg white pastry cream in the refrigerator for 24 hours at temperatures up to +6°C (41°F). If you leave the finished product at room temperature, its shelf life will be reduced to 12 hours. I recommend storing any of the varieties in an enamel or plastic container. It's best not to use metal containers for storage. Be sure to cover the container with a lid or several layers of cling film. This will prevent the product from drying out, absorbing odors, or oxidizing.

Custard protein cream

The maximum shelf life of the protein custard cream is 24 hours, when stored in the refrigerator at temperatures between 4°C and 6°C (39°F and 41°F). The protein custard cream can also be stored at room temperature, but its shelf life will be reduced to 12 hours. It is best to use the product within 6 hours of preparation. Dairy-free cream can stay fresh for up to 72 hours when refrigerated at temperatures no higher than 6°C (41°F and 41°F).

Protein-butter cream

The shelf life of protein cream with added butter in the refrigerator at a temperature of 2° to 6°C is 36 hours. Adding fruits and berries reduces the product's shelf life to 12 hours at the same temperature, while the use of preservatives increases it to three days.

Protein cream with gelatin

When answering the question of how long protein cream with added gelatin can be stored, it's worth noting that this product has a longer shelf life than other types available. Its maximum shelf life is 72 hours at a temperature of 4°C to 6°C. If you store this cream outside the refrigerator, use it within 24 hours.

Can you freeze protein cream?

Freezing egg white cream is highly discouraged. When thawed, the product becomes moist, causing the components (eggs and sugar syrup) to separate. Also, after freezing, the cream loses its original structure and settles. Therefore, it's best not to freeze homemade egg white cream, but to use it immediately after preparation, within the expiration date.