Secrets of making the right protein cream. Decorating cakes with cream at home. Photo, video MK

Protein cream for cake - not as difficult to prepare as it seems. If you follow a few rules, then everything will work out for you, and you can quickly and beautifully decorate any cake.

Why do I love protein cream? First of all, it keeps its shape perfectly! Secondly, the flowers and details from it have a very pleasant gloss. Thirdly, a cake decorated with protein cream can easily stand on the table for several hours and will not leak. Cake decor becomes a bit dense on the outside and tender and delicious on the inside.

So, to make a protein cream for a cake at home, we need eggs, sugar, some water and citric acid.

Rule one - the eggs and the whisking bowl must be well chilled.

Separate the whites from the yolks.

We will beat the whites until foamy, they should not fall out of the bowl if it is turned over.

Divide sugar into two equal parts. One will go into syrup, the second - into proteins. So, we will beat and add sugar to the proteins by a teaspoon. When all the sugar has been added, beat for a few more minutes until dense peaks, at the same time cook the syrup.

Put the second half of the sugar in a saucepan, add citric acid and water. Stir and cook over medium heat until sugar dissolves and bubbles begin to form. We begin to make a test for a soft ball: we drop a drop of syrup into a bowl with cold water, and if a ball forms, then the syrup is ready. The main thing is not to digest the syrup. Otherwise, the cream will be bitter, and you will have to start all over again. If there is a confectionery thermometer, then boil the syrup to a temperature of 120 degrees and remove.

Pour the hot syrup into the egg whites in a thin stream, continuing to beat. We pour the syrup along the wall, do not pour it on the whisk, the syrup may splatter. Beat after all the syrup is poured in, until the cream has cooled. It turns out such a stable and shiny protein cream for the cake.

If necessary, you can color the finished cream, but if you need one color, then it is better to color the cream at the whipping stage, after pouring the syrup. Use only gel dyes.

I decorate most of my cakes with this protein cream. These are the cakes I had for St. Valentine's Day.

Using different nozzles, you can make borders, flowers and any decor for your cakes. Nothing is impossible, the main thing is to start, and it's never too late to do it!

Cream of egg whites- This is one of the main ones used in confectionery. Protein cream, the recipe of which is extremely simple, keeps its shape beautifully on pastries, looks aesthetically pleasing and beautiful on cakes, pastries and tartlets, is used to fill custard and wafer rolls.

Many housewives are wondering how to make a protein cream not only tasty, but also so that it keeps its shape for a long time and acquires a light, airy texture.

There are many types of such creams - for decoration, for a layer of cakes, for filling sand baskets or other confectionery. Try various options and choose your favorite protein cream recipe.

Classic protein cream

This is basic and indeed classic recipe cream, so it is suitable not only for all sand products, but also very good for biscuit. Characteristic it is that it is prepared only from raw ingredients and is not thermally processed. It is very important to choose fresh eggs for the cream egg whites rose and the cream turned out magnificent. Cream of egg whites and sugar is not only delicious, but also very easy to prepare. Step by step recipe will help you prepare a lush and airy treat for decoration birthday cake or sweets.

Ingredients:

- sugar - 100 g;
- a pinch of salt;
- eggs - 2 pcs.

Cooking:

1. Separate proteins as accurately as possible. Cool down.
2. Beat the egg whites with a mixer, gently increasing the speed of beating.
3. In the process, add sugar little by little. Also add a little salt, about 2 grams.
4. Beat egg whites until stiff and firm peaks.

Custard protein cream

This protein cream cake recipe is also very simple and tasty and differs from the classic one in a small nuance. The bain-marie is most commonly used in children's desserts, as egg whites can be processed and are still safer than raw ones. If you are not sure about the quality of the eggs you buy, it is better to steam the protein cream. Cooking custard using a steam bath, which makes it as airy as a classic cream, but safer and even more lush.

Ingredients:

• egg whites - 4 pcs;
• vanilla sugar - ½ tsp;
• citric acid - 1/3 tsp;
• sugar - 180 g.

Cooking:

1. Fill a saucepan or saucepan with water and bring to a boil.
2. Beat the egg whites, gradually adding sugar in a small amount to prevent the appearance of lumps that will precipitate the mass.
3. As you beat, add also vanilla and citric acid.
4. When the cream becomes homogeneous - place the container on water bath while continuing to beat, but at the lowest speed setting.
5. When the mass begins to grow and becomes lush enough, increase the whipping speed and continue at this pace for another five minutes.
6. Remove the cream from the water bath and continue the whipping process for a couple more minutes. When the cream acquires the stability of protein peaks, it is ready.

Protein butter cream

A regular protein cake cream can be made even tastier if you add cream to it. The taste of such a protein-butter cream is delicate, pleasant and rich. Pay attention to the quality of the eggs, as whipped egg whites will require raw eggs, which will not be further thermally processed.

Ingredients:

• egg whites - 4 pcs.;
• sugar - 250 g;
• cream high fat(from 25%) - 200 g.

Cooking:

1. Beat egg whites with sugar until fluffy.
2. In the process, it is necessary to pour in a stream of cream to the proteins. Try to keep both egg whites and cream at the same temperature.
3. Beat the mass until a smooth and beautiful thick consistency. This protein-butter cream is ideal for decorating and filling fruit desserts.

Cream of protein and powdered sugar

Cream of proteins with the addition of powdered sugar is lighter and more fluffy in consistency, since the powdered sugar allows the egg whites to rise even more and achieve more airiness. Protein cream with powdered sugar will be ideal for light and airy desserts and decorating cakes, as cream with sugar will still be heavier and less fluffy.

Ingredients:

• 3 eggs (whites);
• powdered sugar - 150 g;
• lemon juice - 1/2 tsp

Cooking:

• Separate the whites from the yolks and refrigerate. Then start beating, gradually increasing the speed from low to high until firm peaks form.
• While whipping the protein mass, gradually sift the powdered sugar into the cream.
• At the end of whipping, add lemon juice along with the last portion of powdered sugar.

Protein-oil cream

A simple recipe for such a cream with the addition of butter will be excellent for shaping cake decorations, since such a cream holds its shape well and it is easy to form flowers, ornaments and ornaments on the cake with it. beautiful patterns. This a good option mastic cream, because with such a cream it is easy to cover the cake with sweet mastic or mastic decor, which definitely will not slip off the cake, but will attach to it well.

How to make a protein cream at home so that it comes out with a uniform consistency, tasty and glossy?

This step-by-step cooking recipe will help you make the perfect protein-butter cream easily and simply in your home kitchen.

Ingredients:

• powdered sugar - 150 g;
• butter- 150 g;
• egg whites - 3 pcs.;
• lemon juice - 1/2 tsp

Cooking:

1. Heat oil to room temperature.
2. Mix the whites a little with a whisk, add the lemon juice and beat at low speed for about five minutes. Then gradually introduce powdered sugar into the cream, gradually sifting it to the protein mass and increasing the whipping speed.
3. When the proteins become stable and fluffy, gradually add the butter to the cream, beating the mass at a lower speed.
4. When all the oil is added, beat the cream for a couple more minutes.
5. Use a pastry syringe to form a decor or cover the surface of the cake with cream.

Protein chocolate cream recipe

Such a delicacy can be prepared both using cocoa and chocolate, previously melted in a water bath. This cream looks beautiful in decor, but it tastes delicate, chocolate, with a creamy note.

Ingredients:

• cocoa - 2 tsp;
• sugar - 180 g;
• egg whites - 4 pcs.;
• water - 100 ml;
• citric acid - 1/2 tsp;
• salt - 2 g.

Cooking:

1. In a saucepan, mix cocoa, citric acid, sugar and water. To put on small fire and prepare sugar-chocolate syrup, without bringing it to a boil.
2. Beat egg whites into stiff peaks with a pinch of salt.
3. Pour the syrup into the fluffy mass of proteins, continuing to beat the cream. Continue whisking for about 10 minutes, until the elastic mass of the cream.

Protein cream with syrup

Protein cream with sugar syrup comes out extremely tender and in the process is a protein custard. It is important not to let the syrup boil, but only to bring the mixture to the state of an amber-colored syrup.

Ingredients:

• sugar - 150 g;
• water - 100 ml;
• egg whites - 4 pcs;
• salt - 2 g;
• citric acid - 1/2 tsp

Cooking:

1. Prepare sugar syrup over low heat from water, citric acid and sugar.
2. Whip the egg whites until stiff, adding a little salt.
3. Continuing to beat the proteins, add sugar syrup to the mass and beat for about ten more minutes.
4. Use cream to decorate or fill desserts.

Protein cream with mascarone

Delicious protein cream with mascarpone has a pleasant creamy taste, holds its shape well and is just perfect as a filler for tubes and waffle baskets. With protein cream, with the addition of such cheese, a biscuit harmonizes especially deliciously, which can be plentifully layered with cream or make a biscuit roll.

Ingredients:

• mascarpone cheese - 800 g;
• egg whites - 4 pcs.;
• powdered sugar - 200 g;
• high fat cream - 200 ml.

Cooking:

1. Cool egg whites well and beat, stirring in powdered sugar, until persistent peaks.
2. Cool the cream and beat until thick.
3. When the mass becomes strong, gradually add whipped cream and mascarpone to the cream, whipping the mass at low speed until a beautiful thick cream.
4. It is best to use the cream immediately, after preparation, so that the mass does not lose its shape.

Protein cream with gelatin

It is easy to prepare a protein cream with the addition of gelatin, and such a cream not only keeps its shape well, but also allows you to make beautiful flowers and baking patterns. Can be added to cream food colorings and give the patterns any color scheme. Such a protein cream with gelatin will perfectly manifest itself in decorating cakes and layering fruit desserts.

Ingredients:

• gelatin - 2 tablespoons;
• squirrels - 5 pcs.;
• citric acid - 1/2 tsp;
• sugar - 250 g;
• water - 5 tablespoons;

Cooking:

1. Pour gelatin with boiling water and leave to cool completely. During this time, the gelatin will swell.
2. Cool the proteins and beat with a mixer to steep peaks along with citric acid and sugar.
3. When the proteins become fluffy and stable - add gelatin, continuing to beat the mass.
4. After adding all the gelatin, the cream is ready for use and decoration.

Making a protein cream at home is quick and easy. It will undoubtedly decorate your pastries not only with a beautiful glossy finish, but also with sophisticated patterns, ornaments and flowers. The right cream should be thick, strong, shiny.

Why doesn't protein cream work?

The problem may be the temperature of too warm proteins or the wrong proportions. Proportions are very important, because the correct ratio of proteins and sugar is the key to a lush and perfect creamy consistency. When cooking, it is important to whip the cream in increasing order - from low to high speed, so the cream will rise better, the protein mass will become lush and more airy. Try and experiment with various recipes and find yours - the perfect recipe for an airy treat.

Protein cream for decorating a cake is mainly used for filling wafer rolls, custards, coating the sides and top of desserts. For the layer, it is desirable to make another cream (custard or oil), since the protein mass will lose its airiness between the cakes, and does not keep its original shape very well.

The composition of the protein cream contains a considerable amount of sugar, which prolongs its shelf life, but negatively affects the harmony of the figure.

An oily layer is less likely to stay fresh, but this does not mean that there are no time limits for a protein cream.

I advise you to eat dessert with protein cream as soon as possible in order to enjoy its taste to the fullest.

Let's start cooking

There are several types of creams that can be prepared on the basis of egg whites. Each of them has its own recipe:

1. Custard.
2. Raw.
3. With gelatin.
4. Protein-oil.

Rules for working with proteins

to simple and fast way cake decorations include meringue or protein cream. Cooking does not tolerate deviations in technological process so remember that:

1. The whisk and bowl where you intend to whip the egg whites should be very clean and dry. Even a drop of fat or moisture will significantly affect whipping and reduce it by half.
2. Before you start whipping the protein cream, cool the main product to about +2 degrees.
3. To perform the first step, pour boiling water over the entire tool and wipe it dry with a kitchen towel. Set the dish aside for a while, pour in the egg whites when it cools down.
4. The protein mass is whipped either manually or with the help of electrical devices. Each method has its advantages, and now we will analyze which ones.
5. Working with an ordinary whisk, you will spend more time, but the sugar crystals will have time to completely dissolve and will not be felt during tasting.
6. If you are in a hurry, plug in a mixer or blender, it will help you achieve the result much sooner. In this case, you need to be careful and careful, because the proteins will be killed, and liquid will form at the bottom of the dish.
7. Crystals that have not had time to dissolve will spoil both appearance cream for cakes, and its taste. It will not be so elastic, and the grains that will squeak on the teeth will not add extra points to the dessert.
8. To avoid such troubles, replace ordinary sugar with powdered sugar, just do not forget to sift it. This recipe will help you prevent lumps from forming.

Recipe: Preparation of protein cream, which is used to decorate the cake

Protein cream base raw eggs is: powdered sugar; proteins; crystalline citric acid and salt.

The proportion of ingredients is calculated using a simple formula: for one protein extracted from chicken egg medium-sized 1st category, you need to take two tablespoons of granulated sugar or powder.

More specifically, the product output table looks like this:

• 140 g of the finished product will be obtained from two chilled proteins and four tbsp. spoons of powdered sugar.
• 210 g - from three proteins and six tbsp. spoons of powder.
• 280 g you get if you beat
• protein and 8 tablespoons of powdered sugar.

1. Sprinkling table salt into the cake cream will make it easier for you to beat and strengthen its shape, but distort the taste a little.
2. However, if you are in the mood for a longer process and are confident in your abilities, you can do without this trick. The main thing is that the proteins are sufficiently chilled.
3. Citric acid, added in the amount of a few crystals, will remove cloying.
4. Refrigerate the bowl in which you will turn the proteins into a light snow-white mass.
5. Separate the whites from the yolks with an unwavering hand, otherwise you risk tearing the yolk and missing droplets of fat into the protein mass. And, as you already know, they slow down whipping.
6. Whip egg whites only in a bowl made from a suitable material. It's metal and glass. Grease stains often remain on the plastic surface, which are difficult to wash off.
7. Choose the appropriate volume of dishes, in addition, it should be wide.
8. Do not use an enameled bowl with a damaged surface, as well as aluminum saucepans for whipping.
9. Putting the bowl of egg whites on ice will speed up the process. This recipe is good for beginner cooks who have not yet got their hands on it.
10. There is a known method of whipping protein cream for a cake when high temperature. In this case, a mass with a denser structure is obtained. How to make a water bath, I think there is no need to explain to you.
11. So, turn on the mixer at low speed and beat the egg whites for 50-60 seconds. Then put the bowl with the protein mass in a water bath and, with a very slow boil, beat the protein cream for another quarter of an hour.
12. After the formation of foam, remove the whites to the table and continue beating for a few more minutes (watch the video).
13. The volume of the finished cream exceeds the original product three times. Finish the process when you see that the colorless proteins have turned into a snow-white lush mass.
14. The criterion for high-quality whipping is based on the formation of so-called stable peaks. In the confectionery world, this is the name given to the sharp protrusions that remain on the surface after removing the whisk from the bowl.
15. First beat the whites without sugar, and only then add this sweet product in parts.

• How to make the protein cream for the cake more delicious by removing cloying, a little trick will help: dilute a few crystals of citric acid and pour the solution into the bowl at the end of whipping.
• Optionally, or if the cake recipe calls for it, add flavorings or colorings at the end.
• Airiness is a temporary phenomenon, so apply cake cream immediately after cooking. You cannot make decorations in the form of small details from it, but this cream is ideal for coating the sides and top of the cake.
• IN raw proteins may be pathogenic microorganisms, so before breaking the eggs, wash them thoroughly with baking soda.

Now we will learn how to make a protein cream cake with sugar syrup. To obtain 225 g of the product you will need:

6 art. spoons of granulated sugar; 60 ml of water; 3 proteins; 3-4 drops of citric acid solution. Also take a small fireproof dish to cook sugar syrup.

See the video for the recipe:

1. Pour sugar with water and put to boil over low heat. Constantly stir the mass, avoiding splashing on the walls of the dishes.
2. Test the syrup for doneness using the ball rolling method. To do this, take syrup in a small spoon and dip in a cup of cold water. The cooled syrup easily rolls into a ball.
3. If the method does not suit you or you are afraid of burning your fingers, try the syrup in a different way: lift the spoon with the syrup up, pour it back. If a thick thread has formed, remove the dishes from the stove.
4. Whisk the chilled egg whites until fluffy. Use a mixer, as there is too much time for manual work you won't.
5. Continuing to wield the mixer, pour in the hot sugar syrup in a stream.
6. Do not stop beating and bring the protein cream to a comfortable temperature. If you want to complete the task faster, put the bowl of protein cream in a pot of ice water.
7. By using hot syrup (its temperature is above 100 degrees), you kill harmful bacteria that can be found in proteins. So, a cream that can be prepared in the above way is safe. It holds its shape well and is quite ready to decorate the cake.

A simple recipe for protein cream with butter

Protein cream with butter is often used to decorate dessert dishes. If it was cooked according to all the rules (by brewing method), it will be smooth and shiny. The structure of the cream for decorating cakes is light, it remains fresh for several hours even at 25 degrees.

Ingredients: 150 g sl. butter and powdered sugar; 3 proteins; 3-4 drops of lemon juice.

Depending on the quality of the butter and the size of the eggs, the amount of ingredients may vary.

Therefore, remember the proportions: for one large egg you need to take 50 g of powdered sugar and 75 g of butter.

To prepare protein cream, watch the video and follow the recipe:

1. Cut the cold butter into cubes and arrange on a plate. Leave on the table for an hour to make it soft and pliable.
2. Beat egg whites and mix with hot syrup. Protein cream can not be brewed, but simply pour powder into whipped proteins, but then you will face the question of the safety of the product. It is better to get rid of harmful bacteria immediately than to endanger the health of your loved ones.
3. After the protein cream holds its shape well, start introducing the butter. Beat until the cream is smooth and shiny, it is now ready to use.
4. If on last step grains formed in the cream due to the difference in temperature of the components, it's okay. Keep whipping the protein cream and everything will work out.

Today's variety of cake creams is simply amazing! There are cheese, and yoghurt, and even vegetarian. But, some 20 years ago, only two types were widely known - custard oil and, in contrast to it, light protein. Now the protein cream has given way to the laurels of popularity a little. fashion news, but it still remains one of the most dietary and easy to prepare. Protein cream for decorating a cake is ideal, it can keep the shape that you give it for a very long time. Yes, it will take half an hour to prepare.

Ingredients:

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

Recipe:

1. If you have not yet separated the yolks from the proteins, take a dry and clean bowl, and carefully, trying not to get a drop of the yolk to the proteins, separate the proteins from the yolks.
2. Start whipping the whites, gradually adding powdered sugar. You can also use sugar, but it may not "disperse", and then grains of sugar will crunch on your teeth when you eat your dessert.
3. Continue whisking until the foam is so thick and dense that when the bowl is turned over, it will not flow out or fall out.

And that's it, our protein cream is ready! Truth quick recipe? Now they can fill tubes or baskets, or decorate cakes and cakes. If you want to make it not white, but colored, just add dye and beat the cream a little again so that the color is evenly distributed.

There is another variation of the recipe for this sweet - this is a custard protein cream. It is made a little more difficult, but it is more plastic and has a slightly different taste.

Custard protein cream

Ingredients:

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

Dessert recipe:

1. We separate the yolks from the proteins in the same way as in the previous recipe. We remove the yolks - we will not need them.
2. Add salt to the proteins, then beat them into a strong foam.
3. Pour water into a small saucepan and add sugar. If you want the taste to be vanilla, add vanilla at this stage. We put on medium heat and, stirring intensively, wait for the complete (this is important!) Dissolution of sugar.
4. After the sugar has completely dissolved, pour the still hot syrup into the proteins, continuing to beat them. Since the syrup is hot, you need to pour it in little by little, otherwise the proteins will curl up.
5. Even when the syrup is already poured in, continue to beat the whites with a mixer until the mixture cools down (usually 6-7 minutes).
6. If you want to give your cream a different color, 2 minutes before the end of whipping, add coloring to the mixture.

Custard is ready! It is considered the most plastic of all its "brothers", even such detailed compositions as rose or tulip petals, leaves, waves and even small letters can be made from it.

Well, if we analyze the recipes for a protein cream, one cannot fail to mention its variation called Bird's Milk, which is also based on proteins.

Cream "bird's milk" on proteins

Ingredients:

• Eggs - 4 pcs. (only squirrels).
• Gelatin - 1.5 tables. spoons.
• Powdered sugar - 200 - 250 gr.
• Boiled water - 160 ml. (warm).
• Citric acid - 4/5 tsp. spoons.

Cream recipe:

1. Soak gelatin in warm boiled water for 15-20 minutes (it should swell properly).
2. While the gelatin swells, separate the yolks from the proteins. We remove the yolks - we do not need them.
3. We begin to beat the proteins, gradually adding powdered sugar and citric acid. Beat until stiff peaks, then set aside.
4. We put the swollen gelatin on the stove over a small fire and heat it, but not to a boil. Mix well so that the gelatin is completely dissolved.
5. We return to the proteins and continue to beat them, while pouring in the gelatin mixture in small parts. After all the gelatin has been poured, beat for another five minutes.

After that, you need to immediately start decorating the cake, as this cream hardens pretty quickly. Alternatively, you can make a layer out of it, such as a soufflé. To do this, on the contrary, the cream must be kept for about 10 minutes in a cool place, after which, with a spoon or a pastry spatula, distribute it over the cake, give it a shape.

You can also decorate the top of the cake with the same cream through a pastry syringe, or send it to the refrigerator for half an hour, then pour chocolate icing and garnish with berries or nuts. Experiment and decorate your desserts to your liking! Bon Appetit!

Video recipe for making protein cream for cake decoration

Training.
Thoroughly wash the saucepan for the syrup, fill it with water and boil it. Drain. The saucepan is ready for use. !
Wash bowl and wipe dry.

Cream preparation.
Pour 2 faceted glasses of sugar into a saucepan, add half a glass of water and put on a strong fire. After boiling, reduce the heat a little and leave the syrup to boil.
The readiness of the syrup is controlled visually or using a confectionery thermometer. periodically dip a clean dry object into boiling syrup and drip it into a cup of cold cold water, if a hard ball of syrup is ready at the bottom. thread like honey.
Here the syrup began to boil, then lazy bubbles appear (i.e. the syrup began to boil slowly, because it is already thickening)
Drop a drop into a cup of water at this moment - is a dense ball at the bottom clearly palpable? Fine! It's time to add citric acid and STIR it ENERGLY in syrup, you can also add acid while whipping proteins.

about 5 - 6 minutes before the end of the syrup cooking, we start whipping the whites, it is possible at the same time as the syrup starts to boil, (I beat with the start of the syrup cooking), if the whites are whipped correctly, then nothing will happen for 1-2, if they wait until syrup ready

Pour the whites into a bowl and begin to beat with a mixer until a snow-white, stable foam.
Now THIN in a 2-4 mm stream, slowly pour in the ready-made syrup and stir it vigorously in the proteins. Try. so that the syrup does not fall directly on the beaters - small splashes scatter along the walls of the bowl and freeze in pieces.
So, we introduced the syrup into the proteins to the last, then we rearrange the bowl into a bowl of water (carefully, do not pour it into the bowl!) And continue to beat until the CREAM COOLS COMPLETELY. You can do without a bowl of water, but then the cooling process will be delayed.
The cream must be completely cool while whipping!!
If you did everything right, you will get an excellent cream.

common mistakes
If the syrup is overcooked- citric acid will color it in Brown color. If the color is light yellow, then everything is fine, if it is brown, pour it out, wash the pan

the syrup was poured into the proteins too quickly, so there are pieces of caramel in the cream or caramel stuck together in a thick layer at the bottom of the bowl.

the syrup was badly boiled down, so after it cooled completely, the cream remained liquid. Less often, but it also happens, squirrels are poorly beaten. When you start whipping, you can’t stop for a minute, proteins that are not fixed with sugar will settle in a few seconds!

underdosed-shifted citric acid, so the cream tastes strongly sweet-strongly sour.

The cream began to "bubble" in less than 2 hours - too large eggs were (respectively, the protein mass) or the syrup was not properly boiled.

Proteins do not beat well - eggs are old or warm. or a particle of the yolk has got in. Separate the yolks carefully, then put the bowl in the refrigerator - let it cool with the bowl!

Can't dye cocoa.. It is fatty, and protein does not tolerate fat. Therefore, your cream may fall off. But!!! for every rule there is an exception to the rule cocoa colored cream
You can tint. And water-based paints. and gel. After complete cooling! set aside, pour the dye. knead to the desired concentration of color. Everything turns out great.
Protein cream does not tolerate alcohol and alcohol-containing dyes. From them, it also quickly falls and blurs.
Protein cream can decorate cakes covered with butter cream.
on a sour cream, creamy, jelly coating, it can succumb, but not always, if the cake has stood well and the cream has been absorbed, then you can safely decorate it with protein, I have never had a leak.

Here he is so capricious, just like a girl .. But he is light. delicious and loved by customers. No fat!

Many people are afraid of protein cream because of raw proteins. But! Protein cream is the most bacterially stable cream, the shelf life of protein cream is longer than that of butter and butter. Salmonella dies at a temperature of 70-80 ° C, and the syrup temperature is 117-120 ° C, so the syrup cooks proteins and salmonella dies .
Eggs must be thoroughly washed before use so that the pathogen on the surface does not get into the product.