The protein custard turned out to be liquid. Liquid Custard

At the most inopportune moment, your favorite cake is in danger of failure. The cakes turned out excellent, the cream is tasty, but for some reason liquid ... It happens, and more often on the eve of the holiday, when work is in full swing in the kitchen, there is unbearable heat, and the cream ... the cream becomes thinner when warm. For each species, there is an express desolation method that will smooth the situation and not embarrass you in front of guests or loved ones.

If you are brewing custard, then there are always all kinds of thickeners at hand - flour, starch, eggs. If you have all three ingredients in the bins, then give preference to starch and eggs. Take some cold milk or, in extreme cases, some water. Take 1-2 eggs, beat well into a foam, add milk or water, and then 1-3 tablespoons of starch. Combine ingredients to homogeneous mass, put your custard on the fire, bring to a gentle boil, reduce the heat and pour the prepared thickener in a thin stream while stirring. Do not move away from the cream, stir it constantly. Starch can be replaced with flour. The result is guaranteed.
If you have prepared protein cream and immediately noticed that it was melting, then the only way out was to cool it well. Place a bowl of cream in the refrigerator, and if it works poorly, then immediately in the freezer. Control the degree of cooling, the protein should not freeze into an icicle. Take out the cooled proteins, flavor with sugar, add a little vanilla to eliminate bad smell and shake immediately electric whisk or a blender to an extremely thick consistency, use immediately. It is better to immediately put the prepared dessert in a cool place or dry it in the oven if the cream was intended for meringue. Sour cream most often does not cause trouble for emergency rehabilitation, but if you are worn out in the kitchen, then sour cream will definitely flow. It is very appropriate to add gelatin to sour cream, which is always acceptable for the Bird's Milk dessert. For 1 liter of sour cream, take 2 packs of gelatin, 25 grams each, for a strong density and 1 pack for a light soufflé. Dissolve gelatin proportionally: 1 pack in half a glass of water. When the gelatin is swollen, put sour cream on the fire, add sugar to taste and slowly add the gelatin, stirring constantly. No need to bring to a boil. When the mixture "breathes" with steam, put out the fire, and let it cool at natural temperature, and then you can cool it. In addition, in sour cream and custard you can use corn starch. In the case of sour cream, the base should not be diluted with liquid. Enter a few tablespoons of starch while actively beating sour cream with sugar. Better use a mixer, blender or electric whisk at high speeds. If you are making a soufflé, then do not get carried away and remember that the consistency thickens significantly when cooled. While preparing the cream, try to foresee that it becomes especially hot in the kitchen when the oven is running. Therefore, it is better to bake the cakes in advance, and then proceed to the preparation of the cream. Choose only fresh food and remember that a thick protein cream will come from cold egg whites. When separating, prevent the yolk from getting into the albumen, otherwise everything is in vain. For thick sour cream buy thick sour cream And be sure to keep it in the fridge at all times.

If you love creating desserts and baking cakes, then always keep the cream base in the refrigerator right before cooking. In stock you should always have eggs, starch and flour.

The airy tender mass is easy to prepare and can complement almost any sweet dish. Protein cream recipes do not require a large number of components, while it can be used as a filling or decoration for cakes and pastries. eclairs, tubules, jelly and even pancakes. Products filled with snow-white cream will decorate any festive table or diversify regular dinner.

How to make protein cream

The mass contains a large number of granulated sugar, however, despite the fact that he is the main enemy beautiful figure, the component serves as an excellent preservative. Thanks to this, protein fillings stay fresh much longer than butter or other fillings. However, it is best to use the cream immediately before it loses its fullness. Rules for preparing proteins:

Only chilled proteins are suitable for whipping (ideally, their temperature should be 2 degrees).
Cooking utensils must be thoroughly washed and dried (the minimum amount of water or fat reduces the splendor of the dish by half). It is better to treat the bowl and beaters with boiling water.
With manual whipping, the sugar has time to dissolve without residue, and when using a mixer, you will save time and effort, but you will have to more closely monitor the protein mass (if sugar crystals remain in it, the cream will not be elastic).
To avoid the problem described in the previous paragraph, it is better to take powdered sugar instead of granulated sugar, which should first be sieved.

With sugar

Raw protein cream - excellent foundation for desserts. Cooks also call this filling the main one and use it to create meringues, marshmallows, baking crispy cakes (for example, for Kyiv cake). As a layer of cakes protein mass they are used extremely rarely, because under the weight of baking, it loses its splendor and shape. Experienced chefs advise to beat egg whites not with sugar, which can then crunch on the teeth, but with powder. The first option is acceptable only if in the future the mass will be subjected to heat treatment (baked in meringue, etc.).

With syrup

Alternative way creating fillings for desserts - brewing protein mass on sugar syrup. Ease of preparation and delicate structure make such a cream the best option for any confectionery. To create it, powdered sugar is poured into a small container, which is then poured warm water; the container is placed on medium heat.

The powder is boiled with constant stirring. When the syrup boils, small bubbles appear on the surface, which after a few minutes increase in size, take the liquid with a spoon and pour into cold water. If the syrup has frozen in a drop, but it is well rumpled with your fingers, it is ready. After it, gently pour it in a thin stream into the proteins whipped in a separate container.

Protein Cream Recipes

To cook delicious delicate cake, it needs to be lubricated large quantity protein cream, which is easy to make yourself. There are different options for protein impregnation recipes, each of which has its own characteristics. Main types cream mass on egg whites:

custard;
raw;
protein-oil;
protein with gelatin.

Custard

Servings: 1 cake or 15 pastries.
Calorie content of the dish: 191 kcal / 100 g.
Purpose: dessert.
Cuisine: Italian.

Perfect fit protein custard for decorating the cake and filling tubes or eclairs. It differs from other fillings in its delicate texture and very airy, light texture. It contains a minimum of fat, unlike oil or chocolate impregnation. In addition, the protein cream keeps its shape perfectly even when it stays out of the refrigerator for a day. The big advantage of such a base for desserts is that it is prepared from available and simple products.

Ingredients:

sugar - 1 tbsp.;
chicken proteins - 4 pcs.;
water - 0.5 tbsp.;
lemon juice- 2 tbsp. l.

Cooking method:

In a deep bowl, mix water and granulated sugar, after which the container is put on fire.
Juice is squeezed out of 1 lemon, filtered through gauze.
After boiling, the syrup is cooked for another 10 minutes, while it will become thicker and darker.
Cold raw proteins whisk until firm peaks appear.
When the mixture takes on the form of a stable foam, you can begin to pour in a trickle of hot syrup, continuing to beat the proteins with a mixer.
Without turning off the device, lemon juice and sugar syrup are added to the components.
After that, the mixture is whipped for another 7-8 minutes until the mass becomes snow-white, fluffy, dense.
Ready-made custard protein cream can be immediately placed in tubules / eclairs or used to decorate a cake, pastries.

Protein cream for eclairs

Cooking time: 25 minutes.
Servings: 20 eclairs.
Calorie content of the dish: 439 kcal / 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty of preparation: easy.

Favorite by many delicious tender filling often used to fill eclairs. At the same time, in order for the dish to turn out successful, the consistency of the protein cream is important, since in case of unsuccessful preparation, it can flow out of the cakes. A dense mass consistency can be achieved if you follow the rules for its preparation. Below is a detailed description of the technology for preparing the filling with a photo. creamy taste.

Ingredients:

lemon juice - 3 tbsp. l.;
egg whites - 4 pcs.;
vanillin;
water - ½ st.;
sugar - 2 tbsp.

Cooking method:

Chilled proteins need to be beaten with a mixer, in the process adding 2 tbsp. l. lemon juice.
When the mass turns into a lush foam, the mixer can be turned off for a while.
Put the sugar combined with water on the stove, stir constantly until the sugar dissolves. The readiness of the syrup is determined as follows: you need to drop a spoonful of liquid into cold water. If the syrup does not dissolve, but curls up into a small ball, it is ready.
Pour the syrup into the whipped egg whites hot and little by little. In this case, the components should be whipped at low speeds of the mixer.
After the device is turned on to the maximum and 1 tbsp is added to the mass. l. lemon juice.
After 10 minutes of operation of the mixer, the dense foam should increase in volume, become even thicker.
Add vanillin or other if desired. natural flavor. The filling for eclairs is ready.

For decorating a cake

Servings Per 1 Cake.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Ideal biscuit cakes- those that are lubricated with a large amount of protein cream. At the same time, it can be quickly made at home from improvised components: you just have to choose the right recipe from the many existing ones. The dessert will turn out to be much tastier and healthier than those presented on store shelves. Below is a description with a photo of how to cook delicious impregnation with an airy consistency for cakes.

Ingredients:

sugar sand - 1 tbsp.;
egg whites - 3 pcs.;
salt, lemon juice.

Cooking method:

The container for whipping the components and the whisks of the mixer must be perfectly clean and dry (it is better to take glass or metal utensils).
Proteins are whipped to stable peaks. To speed up this process, the egg container is placed in cold water.
After use water bath. To do this, take a large saucepan, into which some water is poured. Inside is placed a container with a protein mass. Without turning off the mixer, the contents of the bowl warm up on the stove.
When the mixture begins to foam, it is removed from the oven. Protein product should continue to beat until completely cooled.
When the mass reaches room temperature, sugar is added to it and beat for another 5 minutes. At the end, pour a little salt here and pour in lemon juice. If desired, the impregnation for the cake can be colored with food coloring.

Protein cream with gelatin

Cooking time: 1 hour.
Servings Per 1 Cake.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Cream of protein and sugar is suitable for decorating confectionery, filling tubules or eclairs. If you combine it with fruits or berries, you can get a delicious work of art. The texture of the mass comes out very lush and resistant due to the gelatin that is part of it. From the finished product, you can make a cake or "Bird's Milk" sweets, waiting for the mass to solidify. How to make a cream of eggs and sugar with gelatin?

Ingredients:

citric acid - 1 tsp;
squirrels - 5 pcs.;
sugar - 1.5 tbsp.;
water - 10 tbsp. l.;
gelatin - 2 tbsp. l.

Cooking method:

Gelatin should be poured in advance boiled water and leave to swell.
When the component increases in volume, it is heated without bringing to a boil, but only until the grains are completely dissolved.
While the gelatin is cooling, beat the chilled chicken proteins With citric acid.
Having achieved a homogeneous consistency and splendor of the mass, gelatin must be drained into it in a thin stream. In this case, the mixer speed is minimal.
After 5-7 minutes of whipping, you can start decorating the cake with protein cream.

Oil-protein

Cooking time: 20 minutes.
Calorie content of the dish: 230 kcal / 100 g.
Purpose: dessert.
Cuisine: French.

As a rule, the protein-oil mass is used to decorate cakes, leveling their sides and top, as it holds its shape well and is easy to work with. The filling is also used to fill cupcakes, cakes and other desserts. With proper preparation, the mass is tender, airy, and tastes like creamy ice cream. Below is a recipe for a protein cream at home with a photo.

Ingredients:

butter - 0.3 kg;
egg whites - 6 pcs.;
powdered sugar - 0.3 kg;
vanillin.

Cooking method:

Butter should be cut into small cubes, allowed to melt slightly at room temperature.
Proteins should be previously separated from the yolks, placed in a dry, clean bowl, beat until a thick, dense foam is formed.
While whipping, powdered sugar and vanilla are added to the proteins in small portions.
After they start laying butter for perfect uniformity.

Protein-creamy

Cooking time: 10 minutes.
Servings: 10 pastries or 1 cake.
Calorie content of the dish: 226 kcal / 100 g.
Purpose: dessert.
Cuisine: French.
Difficulty of preparation: easy.

This filling is ideal for custard, puff or shortcrust pastry. Components can be added upon request. seasonal fruits then you will get a very tasty, fresh fruit mass for filling or decorating baked goods. If you use a gelatin type thickener, protein product will stop into a marshmallow or marshmallow. How to make dessert toppings?

Ingredients:

lemon juice - 2 tbsp. l.;
egg whites - 4 pcs.;
cream with a fat content of 30-35% - 1 tbsp.;
granulated sugar - 0.5 tbsp.

Cooking method:

Proteins must be cooled, and only then whipped with a mixer / whisk.
In the process of whipping, you need to add lemon juice to the component.
When the mass becomes dense and voluminous, cream is poured into it a little bit.
The filling is ready for use when perfect uniformity and high peak stability have been achieved.

With condensed milk

Cooking time: 20 minutes.
Servings: 20 pastries or 1 cake.
Calorie content of the dish: 400 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Impregnation for baking with condensed milk has a delicate texture, an appetizing milky aroma and a sweet taste. rich taste. The product can be used both to decorate the top of pastries or cakes, and as a layer between cakes. Such a protein cream has a great advantage over others - it can be used not immediately after preparation, but stored for some time in the refrigerator.

Ingredients:

water - 0.25 l;
gelatin - 2 tbsp. l.;
squirrels - 4 pcs.;
boiled condensed milk - 130 ml;
sugar - 0.6 kg;
butter - 0.3 kg.

Cooking method:

The gelatin must first be soaked in water.
Sugar is added to the swollen ingredient and the mixture is brought to a boil. After the container is rearranged in a water bath.
Melted butter is whipped together with boiled condensed milk.
Whisk egg whites separately.
Without waiting for the mass of gelatin and sugar to cool, it is transferred to a container with eggs. A mixture with condensed milk is also sent here.
After 5 minutes of operation of the mixer, the cream is ready for use.

Sour cream protein cream

Cooking time: 30 minutes.
Servings: 15 pastries or 1 cake.
Calorie content of the dish: 210 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: medium.

It is important that all the products indicated in the recipe are fresh, and the eggs are also chilled, only then the mixture will turn out lush and will not settle. Any used appliances and utensils must be perfectly clean, fat-free, dry. In addition, it is very important to beat the components for at least 5 minutes, even if it seems to you that the peaks are already stable. During cooking, it is important that the hot syrup does not boil too much: you need to remove the pan from the heat as soon as the sugar turns light brown.

Ingredients:

sugar - 0.2 kg;
squirrels - 4 pcs.;
sour cream 25% - 0.25 l;
water - 4 tbsp. l.;
powdered sugar - 2 tbsp. l.

Cooking method:

Pour sugar into the pan, pour it with water. The syrup should be brought to a boil over medium heat and held for another 4-5 minutes.
The protein part of the eggs is beaten until foamy, then boiling syrup is poured in here.
By reducing the power of the mixer, the mixture is continued to beat for about 10 minutes, until the product becomes homogeneous and cools to room temperature. During this time, the meringue should double in size.
Sour cream is whipped separately. If desired, a little citric acid or a thickener is added to it.
Meringue is added to sour cream in small portions and the protein mixture is thoroughly but gently mixed with a spatula.

With cocoa

Cooking time: 20 minutes.
Servings: 10 pastries or 1 cake.
Calorie content of the dish: 200 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Original taste, delicate chocolate flavor and appetizing beautiful view- the distinctive characteristics of such a filling for baking. Depending on your individual preferences, cocoa powder in the recipe can be replaced with black, milk or White chocolate, which is pre-finely chopped (with a grater or knife) and added to other components.

Ingredients:

vanillin - ½ pack;
squirrels - 4 pcs.;
powdered sugar - 100 g;
cocoa - ½ tbsp.

Cooking method:

First, eggs are beaten with powder.
After 5-7 minutes, cocoa is sent here (it is better to add 1 spoon each).
Without stopping the mixer, vanillin is added to the rest of the products.
After another 5 minutes, the protein filler for cakes / eclairs will be ready.

with jam

Cooking time: 20 minutes.
Servings: 10 pastries or 1 cake.
Calorie content of the dish: 210 kcal / 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: medium.

This recipe is more time consuming than the classic one, but the result will please you. finished product has not only attractive appearance, but also a pleasant berry or fruity taste. You can add any jam or jam to the protein cream, while the component must be crushed in a blender or rubbed through a large sieve. The finished product is allowed to be stored in the refrigerator for no longer than 36 hours.

Ingredients:

granulated sugar - 90 g;
squirrels - 3 pcs.;
gelatin - 1 tsp;
any jam - 3 tbsp. l.

Cooking method:

Soak the gelatin in advance a small amount water.
When the mixture swells, place it on a slow fire and heat until the gelatin dissolves.
Heat the jam separately, rub through a sieve and dissolve the sugar in the product. Keep the components on the stove for 5-6 minutes so that they boil down.
Send gelatin here, mix the ingredients thoroughly.
Beat the eggs until stiff peaks and add the jam mixture to them without stopping the beating. After 3-4 minutes protein filling ready for baking.

Video

How to make protein cream? How to make protein cream? I whipped the protein with sugar - it does not work. Maybe you know a secret?

Need with powder.
I know the recipe... The words are not mine, but the author's, Tortyzhka.
6 cold egg whites
400 gr sugar.
0.5h l. citric acid (not diluted, namely crystals)
1 teaspoon of agar-agar is highly recommended but not required.
Any flavoring (also optional)
Training.
Thoroughly wash the saucepan for syrup, fill it with water and boil it. We merge. The pot is ready to go. Please, do not neglect, be sure to boil the water after washing!! !
Dilute agar-agar in 4-5 teaspoons of tea water. Let it swell for 10-20 minutes.
Wash the metal bowl and wipe dry.
Cream preparation.

Pour 400 g of sugar into a saucepan, add 100 g of water and put on high heat.
The readiness of the syrup is controlled visually. If you are really afraid, you can periodically dip a clean, dry object in boiling syrup and drip it into a bowl of cold water if a hard ball of syrup is ready at the bottom. When the syrup is already boiling not with "running transparent bubbles, but with heavy white" bulks "
Drop a drop into a cup of water at this moment - is a dense ball at the bottom clearly palpable? Excellent! It's time to add the citric acid and STIR it vigorously into the syrup.
If there is no agar, then the syrup is ready - turn off the heat. If there is, then vigorously stir it for 5-10 seconds. The syrup will rise with a hat, but then calm down.
The syrup is ready. Let's get straight to the proteins.
Pour them into a bowl and begin to beat with a mixer until a snow-white stable foam. "To sharp peaks" - this is how the girls on this forum characterize the type of foam.
Now ask someone to help you. Or, manage it yourself with a LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO little trickle of 2-4mm pour in the finished syrup and vigorously stir it 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. If it still happened, then after cooking, carefully collect the sun from the walls of the bowl.
So, we introduce the syrup into the proteins to the last, then we rearrange the bowl into a bowl of water (carefully, do not sip the bowl!) And continue to beat until the CREAM COOLS COMPLETELY. You can do without a basin of water, but then the cooling process will be delayed.
Once again I repeat that the cream should cool completely during whipping.
They can work for 2 hours, then it starts to bubble and does not fit well. If it has been used within 2 hours. then on the cake it does not blur for 2 days for sure.

or
.7 proteins and 1.5 cups of sugar + vanillin .. I put everything in one bowl in a water bath and beat for about 25-30 minutes .. but the main thing. . in the process of whipping, the proteins will seem ready, but you need to continue to beat and you will see that the mass will thicken .. this cream is enough to decorate an average cake inside and out .. ready cream does not spread and perfectly keeps on the sides of the cake.
For whipping, you need cold protein and powdered sugar!
100g of sugar to cook a strong syrup.
Beat 100g of sugar and 100g of egg white. Continuing to beat, add boiling sugar syrup. And keep beating. until the cream is cold. It will get tighter.
Protein should not be whipped with sugar. And first, the protein to soft peaks, and then add the powdered sugar. Then there will be a strong protein cream.
In general, MashkaE is right, you must first grind and beat the sugar in a coffee grinder and you will succeed 🙂
Products: The ratio of sugar and proteins is largely individual and depends both on the tools that are used to beat the protein cream, and on the size and freshness of the eggs. For each protein, take no more than 2 tbsp. l. granulated sugar or powdered sugar. For a less sweet option, you can take less sugar, but not less than 2 tsp. for 1 protein. If you take more than 2 tbsp. l. sugar for 1 protein, the cream will not stick: the foam will settle under the weight of sugar. At the same time, sugar in an amount not less than 2 tsp. for 1 protein makes the foam in the protein cream more magnificent and stronger, perfectly "grasping" when baking meringues and not weighing down the creams for the filling. For myself, I experimentally set the optimum: 3 tsp. for 1 white of a medium-sized egg. The older the eggs, the higher the minimum sugar required to obtain good result. This implies the basic rule for making protein cream: eggs for cream should be taken as fresh as possible. Cooking method: And here are the rest of the rules for making a good protein cream: When whipping, proteins increase their original volume by 6-9 times, so be careful when choosing dishes. Get a bigger bowl. Utensils and a whisk for whipping proteins must be degreased in the most thorough way. And they must be completely dry. Proteins are best whipped in a steel or glassware. Plastic is much worse for this: no matter how mine is, traces of fat still remain on it. Proteins and dishes should be at room temperature. It is necessary to separate the proteins from the yolks very carefully so that not a single gram of yolk gets into the protein. Only practice will help here. Start whipping the whites without sugar, bringing the mass to a state of soft peaks. Only after that you can start adding sugar to the proteins. Sugar should be added to the protein cream gradually so that it can dissolve. Pour sugar into the proteins with a teaspoon (it is more convenient to measure right amount), in a thin stream, without stopping whisking. The protein cream is ready when all the sugar has dissolved and the proteins take the form of light, shiny and strong peaks when the whisk is pulled out. It is very important to feel this moment and stop in time: if you continue to beat, the mass will become watery and lumpy. If this happens, it will no longer be possible to fix the protein cream.
Keep the proportions and the dishes should be clean, not greasy

Not always all kinds culinary masterpieces get it ready the first time. Often it turns out according to the proverb - the first pancake is lumpy. But at this moment, do not despair and throw away the resulting mass. Any mistake can be corrected, you just need to make a little effort. If you like the taste of the cream, and the whole thing is only in its density, then this is quite fixable.

Depending on what this custard and its composition are for, errors are corrected different options. If the protein cream turned out to be liquid and you can’t beat it in any way, then you may have whipped the proteins in a wet bowl or there was fat on the walls.

Protein Cream Rescue

Ideally, a protein cream after proper cooking should keep its shape well, but there are situations when the mass has not thickened to the required consistency and floats in all directions. Saving the protein cream is almost impossible without sacrificing taste.

Most often, housewives simply throw away the protein cream, which is immediately clear that it did not work out.

It is necessary to follow some rules when preparing this type of creamy mass. If even a drop of fat gets on the dishes in which you whip the proteins. There is only one way to save protein custard. To do this, put a bowl of cream in the refrigerator or even in the freezer. If you wait a little, the proteins will seize and you can continue to beat further. If such resuscitation did not help, then we can assume that the mass is hopelessly spoiled and it will definitely not work to make a cream out of it that would keep its shape.

At the same time, in the freezer, the mass should not freeze into a bone, but only grab a little.

In order for the protein cream to thicken and keep its shape well, it must first be prepared according to the instructions, not stepping back from it. At the same time, remember that most dyes thin the cream mass.

Do not forget that the protein cream is quite insidious - one oversight and everything is ruined.

But you can add a little agar-agar and cover the cake on top. Get like bird's milk. But the protein cream for decoration will have to be made new, as this is one of those types of decoration that do not forgive mistakes.

Some tricks will not hurt you when making:

To degrease the bowl in which you are going to beat the proteins, wipe it with a slice of lemon;
Do not separate the eggs over the cup in which the beating will take place - a drop of yolk will kill the cream irrevocably. It is better to degrease another mug, over which division will take place and pour the proteins into the bowl for whipping one by one from the mug. This option will save you from extra costs for eggs. If the yolk mass gets into one protein, then immediately pour it out and move on to the next one.
Pre-cool the bowl with proteins for 30 minutes in the refrigerator;
Do not use chicken eggs - if you have your own household, then take a five-day-old chicken gift;
When cooking syrup, check it more often for a soft ball - to do this, put a saucer with cold water next to the saucepan in which the syrup is boiled;
The protein cream does not tolerate alcohol, so staining with alcohol dyes is completely excluded;
If the syrup is still gurgling, then set it to calm down for a couple of minutes and only then pour it into the proteins;
If the whites do not whip, then cool them a little and try the whipping procedure again.

But if you can’t save it, then prepare a new protein cream, and put this mass into glasses, put it in the refrigerator to grab, later decorate with fruit and serve as a separate dessert. You can sprinkle with grated chocolate and crushed nuts instead of fruits.

Custard Rescue

But it's not just egg white cream that runs or doesn't whip, there are plenty of ways to save liquid classic custard. As a thickener, a small addition of flour or starch can play. It all depends on which of these ingredients you used in the initial brew.

The main reasons why custard does not freeze:

Too much liquid - add flour and cook;
Initially, they didn’t cook it - put it on fire again and bring it to the desired state;
The butter has been overexposed, it has not so much softened as it has melted - return the butter to the refrigerator, and then try again to whip it.

If you like the consistency of the mass, especially oily, but during the decoration process it turned out that it does not hold its shape, then send it to the refrigerator, and beat again later.

Do not hope that the spreading decorations will solidify beautifully, it is better to immediately put the mass in the refrigerator, wait a bit and cool not only the fondant, but also the kitchen itself. Most of the problems arise due to the fact that the cakes were first prepared and immediately began to decorate them. The temperature in the kitchen is still high, and the layers of the cake have not had time to cool down, the cream will definitely float. It is for this reason that it is necessary to postpone the decoration until it has completely cooled, both the layers of the cake and the room in which you are decorating.

When you have tried all the options to save the mass, which does not thicken under any circumstances, then coat the cakes with this cream, and use regular oil for decoration.

So the problem can be solved by dissolved gelatin or agar-agar.

The mass will become like a soufflé, but it keeps its shape well and you can also make jewelry out of it. Only when you see that the mass thickens, immediately decorate the cake, as it will be very difficult to do this later.

The main way not to spoil your mood before the holiday is to buy double the amount of products for making decorations.

Also, always think about the moment that the cream has not thickened, and there is no way out. There must be a fallback that will fix the situation. Except butter cream with condensed milk, which is done literally in 10 minutes, raw impregnation on cream also keeps its shape well.

This cream can be added to cakes and used in cakes.

Protein Cream Ingredients:

3 eggs of the 1st category (medium eggs), an incomplete glass of fine sugar ( faceted glass filled not to the brim, but to the top edge), 100 ml. water, salt, citric acid crystals (to taste).

Appliances and utensils necessary for the preparation of protein cream:

cooking pot sugar syrup, wide metal pan for whipping the cream, a mixer, a deep plate with cold water, a large container with cold water (where you can put a pan for whipping the protein cream), various spoons, a glass and other improvised means.

Preparation of protein cream:

Combine sugar and water in a separate saucepan and place over medium heat. Wash the eggs thoroughly. This significantly reduces the likelihood of various diseases.

Separate the egg whites and refrigerate to cool. Chilled proteins are whipped much easier and better. Bring sugar syrup to a boil and cook over low heat.

I will dwell in more detail on the preparation of sugar syrup. It must be boiled down before the ball rolling test. Those. take a little syrup with a teaspoon, cool it in a bowl of cold water, then a ball should easily roll out of this syrup. Only the syrup needs to be cooled well so as not to burn yourself. In the process of cooking syrup, try to do this procedure several times to understand the essence of the process. As soon as you see that you need to cook a little more syrup and you get a ball, then start beating the egg whites.

Remove the egg whites from the refrigerator, add a little salt (so that the whites beat better). If you wish, add crystalline citric acid. I do not like protein cream with citric acid, so I do not add it. Beat the egg whites with a mixer until fluffy thick foam. Those. if you turn off the mixer and remove the spatulas, the resulting peaks should hold their shape. If the peaks are very high, they are allowed to lower their "heads". It's best to have someone help you whip the egg whites while you fiddle with the sugar syrup. It is highly undesirable to stop beating proteins.

It's time to test the syrup for a ball rolling test. If it works, the syrup is ready. I flattened the ball. It shouldn't spread.

So, the whites are whipped. The syrup has boiled. We continue to beat the egg whites, and pour the sugar syrup into the future cream in a thin stream. This is the process of brewing protein cream. We don't stop beating for a second. When all the sugar syrup has been introduced, you need to continue to beat the whites until the cream has completely cooled. To cool the protein cream faster, you can put the pan with the cream in a large container with cold water.

Application of protein cream:

Prepared using this technology, it is perfectly stored and retains its shape. It can be used as a filling for various confectionery products, for the external decoration of cakes. Making jewelry from this cream is difficult, but possible. It just doesn't work out the small details.

Protein Cream Safety:

Thanks to heat treatment sugar syrup, the protein cream becomes safe to eat. During the boiling and brewing of the cream, the temperature of the sugar syrup reaches 115 degrees Celsius. According to technology, the storage time of such a cream in the refrigerator is 36 hours.

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