TOP 10 protein cream recipes for cakes, tubes, and tarts

Protein cream has long been a part of the cuisine of many countries around the world. This is because anyone can make it. The technology is not very complicated, and the ingredients used are very readily available.

In this collection, I've compiled the most tried-and-true recipes for a variety of occasions. Like any popular dish with a long history, there's a classic recipe for meringue cream and hundreds of original variations.

Protein cream for cake

A delicious and light cream suitable for decorating cakes and other desserts. It's also known as custard cream.

Ingredients

• Eggs - 4 pcs.
• Sugar - 250 g
• Water - 60 ml
• Lemon juice - 2 tsp.

Cooking time: 30 minutes

Servings: 1 (you will get 330 grams of cream)

Step-by-step recipe

Step 1

Let's prepare all the ingredients. The eggs and the bowl we'll be using should be cold.

Step 2

Take the sugar as directed in the recipe and divide it in half into two cups (125 g each). Use one portion for the syrup, and the other for whipping with the egg whites.

Step 3

Add 125 g of sugar to the water and bring to a boil. Add lemon juice. Cook the syrup for about 10-15 minutes. You can test the syrup's readiness by dropping a small amount into a glass of cold water. If the drop dissolves, the syrup is not ready; if it remains in the water as a soft ball, the syrup is ready.

Step 4

Carefully separate the whites from the yolks. Pour the whites into a bowl and begin whisking until the mixture triples or quadruples in volume.

Step 5

Add the second portion of sugar (125 g) to the resulting mixture, teaspoon by teaspoon, while continuing to beat with a mixer.

Step 6

Pour the prepared syrup into the egg whites in a thin stream, continuing to whisk. After adding the syrup, continue whisking for another 10-15 minutes (depending on the speed of the mixer you're using). The cream should be smooth, beautiful, and pearlescent. It should adhere well to the whisk and not slide off.

You'll end up with a mixture that's easy to use to decorate a cake or create messages and designs on it. Good luck!

Protein cream without syrup

It's easy to make protein cream without syrup at home. The cream is delicious, beautiful, and holds its shape well, making it perfect for decorating and filling baked goods.

Ingredients

• Powdered sugar - 12 tbsp.
• Eggs - 6 pcs.
• Citric acid - 0.5 tsp.

Cooking time: 30 minutes

Servings: 1

Step-by-step recipe

Step 1

Let's prepare the ingredients. The eggs should be chilled so they whip better.

Step 2

Separate the whites from the yolks, making sure that not a drop of yolk gets into the whites, otherwise the whites will not whip properly.

Step 3

Beat the egg whites at high speed for about 10 minutes. Without stopping the mixer, add 4 tablespoons of powdered sugar and 0.5 teaspoon of citric acid. Continue beating for about 5 more minutes.

Step 4

Add another 8 tablespoons of powdered sugar and continue beating for a few more minutes, making sure all the powdered sugar is dissolved and adjusting the egg whites so that they whip evenly.

The protein cream without syrup is ready. It's thick and perfect for decorating cakes and filling tubes and tarts.

Protein-butter cream for leveling and decorating the cake

This protein buttercream is made using Swiss meringue as a base; it holds its shape perfectly and is suitable for decorating cakes and any other confectionery products.

Ingredients

• Eggs - 3 pcs.
• Sugar - 120 g
• Butter - 170 g (room temperature)

Additions to taste

Cooking time: 30 minutes

Servings: 1

Step-by-step recipe

Step 1

Separate the egg whites from the yolks. Do this very carefully, so as not to let any yolk get into the whites.

Step 2

Place the egg whites and sugar in a heat-resistant bowl and place in a water bath, making sure the bottom does not touch the surface of the water.

Step 3

Place the bowl on the stove over medium heat and begin whisking the mixture with a mixer at low speed. Beat for 8-10 minutes until the mixture reaches 60 degrees Celsius (140 degrees Fahrenheit). It's crucial that the bowl and whisk are dry and grease-free, otherwise the whites won't whip properly.

Step 4

Remove the bowl from the heat and continue whisking until the mixture cools.

Step 5

Transfer the mixture to the bowl of a stand mixer and continue beating. Without stopping the mixer, add the butter, one teaspoon at a time. Make sure the butter and egg whites are at the same temperature. Make sure the previous portion of butter is completely melted before adding more.

The frosting is ready. You can add vanilla or any other flavoring of your choice. You can also add color with food coloring. This frosting is perfect for decorating cakes and cupcakes. This frosting will especially appeal to buttercream lovers.

Protein-custard cream

Let's prepare one of the basic creams—a meringue custard, also known as Swiss meringue. When prepared correctly, the cream always turns out delicate, airy, smooth, and shiny.

Ingredients

• Eggs - 2 pcs.
• Sugar - 120 g
• Vanilla sugar - 1 packet

Cooking time: 30 minutes

Servings: 1

Step-by-step recipe

Step 1

Let's prepare all the ingredients.

Step 2

Separate the egg whites from the yolks. Be careful not to let any yolk get into the whites.

Step 3

Place a saucepan of water over the stove. The water should be large enough so that the bowl containing the egg whites and sugar doesn't touch the surface of the liquid. Bring the water to a boil and reduce the heat. Place the bowl containing the egg whites, sugar, and vanilla sugar on top of the saucepan and whisk until the sugar dissolves.

Step 4

Once the mixture reaches 40 degrees Celsius, begin beating with a mixer at low speed. Gradually increase the speed and beat until the cream reaches a temperature of 60-65 degrees Celsius.

Step 5

Remove the cream from the double boiler and continue whisking at high speed for about 10 minutes, until the cream cools. If done correctly, the cream will form stiff peaks.

Protein-custard cream can easily be used to decorate any confectionery product, make a layer in cakes and pastries, and fill tubes and tartlets.

Protein cream for wafer rolls

Protein cream is perfect for filling wafer rolls; it's easy to make at home. It's made using readily available ingredients found in every home.

Ingredients

• Eggs - 3 pcs.
• Sugar - 200-230 g
• Water - ⅓ cup
• A pinch of salt
• Lemon juice - 2-3 tbsp.

Cooking time: 30 minutes

Servings: 1

Step-by-step recipe

Step 1

Carefully separate the yolks from the whites. Don't let any yolks get into the cream, otherwise it won't whip up.

Step 2

Pour water over the sugar and bring to a boil. Add lemon juice. Cook the syrup for about 5 minutes. It should remain clear or slightly caramel-colored.

Step 3

At the same time, beat the egg whites with a pinch of salt in another container with a mixer until their volume increases several times.

Step 4

Remove the prepared syrup from the heat and slowly pour it into the egg white mixture in a thin stream. Continue beating at high speed until the cream has cooled.

You can fill tubes or other confectionery products with the prepared cream and delight your loved ones with a delicious treat.

Protein cream for puff pastry tubes

A very common and beloved dessert is puff pastry filled with cream. We'll be using a meringue-and-custard cream, also known as "Italian meringue." For best results, weigh the ingredients and maintain the correct proportions: twice as much sugar as egg white, and a quarter as much water as sugar.

Ingredients

• Protein - 4 pcs (135 g)
• Sugar - 270 g
• Water - 70 ml
• Lemon juice - 1 tsp.

Cooking time: 30 minutes

Servings: 1

Step-by-step recipe

Step 1

Let's prepare the ingredients.

Step 2

Beat the egg whites in a mixer bowl until soft peaks form. Start at low speed, then increase the speed.

Step 3

Place all the sugar in a saucepan, add water, and citric acid. Place on the stove and bring to a boil. You can test the syrup's readiness by dropping a small amount into a glass of cold water. The syrup shouldn't dissolve, but form a soft ball.

Step 4

While continuing to beat the whites, pour the hot syrup in a thin stream. Avoid letting any syrup get on the whisk or the sides of the bowl.

Step 5

Continue whisking the cream until it cools. It should be thick, smooth, and hold well on the whisk.

Our cream is ready. It can be used not only for filling tubes, but also for decorating cakes, filling tartlets, and éclairs.

Protein cream for baskets

To fill the tartlets, we'll use protein cream, which is easy to make at home and will allow you to delight your family and friends with a delicious dessert.

Ingredients

• Egg white - 160 g
• Sugar - 320 g
• Water - 120 ml
• Salt - a pinch
• Citric acid - a pinch
• Vanillin

Cooking time: 30 minutes

Servings: 1

Step-by-step recipe

Step 1

Separate the whites from the yolks. Be careful not to let any yolk get into the whites, otherwise the cream won't whip.

Step 2

Pour the egg whites into the bowl of a stand mixer and add salt. The bowl and whisk should be dry and grease-free. Begin whisking. Start at low speed, then gradually increase the speed.

Step 3

While the egg whites are whipping, let's boil the syrup. Pour water into a saucepan, add sugar, and bring to a boil. Cook for about 10 minutes. Check if the syrup is ready by pouring a small amount into a glass of cold water. It shouldn't dissolve.

Step 4

Pour the hot syrup in a thin stream into the bowl of a stand mixer while continuing to beat the cream. Add the citric acid and vanilla.

Step 5

Continue whisking until completely cooled, about 10 more minutes. The cream should thicken and form soft peaks.

The cream is ready. You can fill the tartlets with any jam or preserves and top them with the resulting meringue cream.

Bon appétit everyone!

Protein cream in a water bath

This protein cream recipe is easier to make and takes less time. It also holds its shape well and is suitable for both decorating and filling baked goods.

Ingredients

• Egg white - 100 g
• Sugar - 100 g
• Powdered sugar - 100 g
• Citric acid - a pinch

Cooking time: 20 minutes

Servings: 1

Step-by-step recipe

Step 1

Take a heat-resistant bowl; it should be dry and grease-free. Pour in the egg whites, add sugar, and citric acid or lemon juice. Beat the mixture lightly with a mixer at low speed.

Step 2

Place another container of water on the stove and bring to a boil.

Step 3

Place the bowl with the egg whites and sugar in a double boiler. The bottom of the bowl should not touch the surface of the water. Begin whisking the egg white mixture, monitoring the temperature. When the mixture reaches 70 degrees Celsius, remove the bowl from the double boiler.

Step 4

Transfer the egg white mixture to a mixer bowl and continue whisking. Add the powdered sugar little by little. Continue whisking until the cream cools, about 10 more minutes.

Our cream whipped into a dense mass that holds its shape without flowing or collapsing. This cream can be used for frosting and decorating cakes, filling tartlets, and éclairs.

Protein cream with gelatin

To give the protein cream a stable shape, gelatin is added to the recipe.

Cream prepared using this method can be served as a standalone dessert, or used to decorate and fill any confectionery products.

Ingredients

• Egg whites - 2 pcs
• Gelatin - 17 g
• Sugar - 200 g
• Water - 100 ml
• Cocoa - 5 g
• Vanilla sugar - 1/2 tsp.
• Vegetable oil - 25 ml
• Citric acid - 1/4 tsp.

Cooking time: 30 minutes

Servings: 1

Step-by-step recipe

Step 1

Pour water (30-40 ml) over the gelatin and let it swell.

Step 2

Pour water over the sugar, place on the stove, bring to a boil and cook for about 5 minutes.

At the same time, place the swollen gelatin in a water bath.

Step 3

While the syrup is cooking, begin beating the egg whites with a pinch of salt using a mixer. The whites should be cold. Start at low speed, then gradually increase the speed. Beat for about 5 minutes until stiff peaks form.

Step 4

Pour the hot syrup into the whites in a thin stream. Keep the mixer running. Continue beating for another 5 minutes.

Step 5

The cream has become thick and stable. Add vanilla and cocoa and beat again until smooth.

Step 6

Continuing to beat, add gelatin and oil.

Our cream is ready; it can be poured into molds and refrigerated for a couple of hours. Since we added butter, the cream will easily slide out of the molds without losing its shape.