Today's variety of cake frostings is simply astounding! There are cheese frostings, yogurt frostings, and even vegetarian frostings. But just 20 years ago, only two types were widely known: custard frosting and, by contrast, light protein frosting. While protein frosting has lost some of its popularity to trendy new options, it remains one of the most dietary and easy-to-make frostings. Protein cream is ideal for decorating a cake; it can retain the shape you give it for a very long time. And its preparation will take at most half an hour.

Simple protein cream

Ingredients:

  • Eggs - 3 pcs. (only whites).
  • Powdered sugar – 250 gr.

Protein cream for cake decoration 2

Recipe:

  1. If you haven't yet separated the yolks from the whites, take a dry, clean bowl and carefully separate the whites from the yolks, being careful not to let any yolk get into the whites.
  2. Begin whisking the egg whites, gradually adding powdered sugar. You can use sugar, but it may not dissolve properly, and then the sugar grains will crunch in your teeth when you eat your dessert.
  3. Continue whisking until the foam is so thick and dense that it does not leak or fall out when you turn the bowl over.

And that's it, our meringue cream is ready! Really quick recipe? Now you can fill tubes or tartlets with it, or decorate cakes and pastries. If you want to make it colored instead of white, simply add food coloring and whisk the cream again briefly to distribute the color evenly.

There's another variation of this dessert—a custard-based meringue cream. It's a little more complicated to make, but it's more flexible and has a slightly different flavor.

Custard protein cream

Protein cream for cake decoration 3

Ingredients:

  • Eggs - 3 pcs. (only whites).
  • Salt - on the tip of a knife.
  • Sugar – 250 gr.
  • Boiled water – 100 ml.
  • Vanillin - 0.5 packet (optional).

Recipe for making dessert:

  1. Separate the yolks from the whites as in the previous recipe. Discard the yolks—we won't need them.
  2. Add salt to the whites and then beat them into a stiff foam.
  3. Pour water and sugar into a small saucepan. If you want a vanilla flavor, add vanillin at this point. Place over medium heat and stir vigorously until the sugar is completely dissolved (this is important!).
  4. Once the sugar has completely dissolved, pour the still-hot syrup into the whites, continuing to whisk. Since the syrup is hot, add it gradually, otherwise the whites will curdle.
  5. Even after the syrup has been poured in, continue to beat the whites with a mixer until the mixture cools (usually 6-7 minutes).
  6. If you want to give your cream a different color, add food coloring to the mixture 2 minutes before the end of whipping.

The custard is ready! It's considered the most flexible of all its "brothers," and can be used to create even such detailed compositions as rose or tulip petals, leaves, waves, and even small letters.

Well, if we're discussing protein cream recipes, we can't help but mention its variation called Bird's Milk, which is also based on proteins.

Bird's milk cream on egg whites

Protein cream for cake decoration 1

Ingredients:

  • Eggs - 4 pcs. (only whites).
  • Gelatin – 1.5 tablespoons.
  • Powdered sugar – 200 – 250 gr.
  • Boiled water - 160 ml (warm).
  • Citric acid – 4/5 teaspoon.

Recipe for making cream:

  1. Soak gelatin in warm boiled water for 15-20 minutes (it should swell properly).
  2. While the gelatin is swelling, separate the yolks from the whites. Discard the yolks—we don't need them.
  3. Begin whipping the egg whites, gradually adding powdered sugar and citric acid. Whip until stiff peaks form, then set aside.
  4. Place the swollen gelatin on the stove over low heat and heat until it reaches a boil. Stir well until the gelatin is completely dissolved.
  5. Return to the egg whites and continue whisking, gradually adding the gelatin mixture. Once all the gelatin has been added, continue whisking for another five minutes.

After this, you should immediately begin decorating the cake, as this cream hardens quite quickly. Alternatively, you can use it as a layer, like a soufflé. To do this, let the cream sit in a cool place for about 10 minutes, then spread it over the cake using a spoon or spatula and shape it.

You can also decorate the top of the cake with the same cream using a pastry bag, or refrigerate it for half an hour, then pour chocolate icing over it and decorate with berries or nuts. Experiment and decorate your desserts to your liking! Enjoy!

Video recipe for making protein cream for cake decoration