Protein-oil cream according to a step-by-step recipe with a photo

Kitchen appliances and utensils

stationary mixer with a bowl;
hand mixer;
food thermometer;
kitchen scales;
deep heat resistant bowl;
small stewpan.

Ingredients

Chicken egg, average size - 3 pcs.
Sugar - 120 g
Butter at room temperature - 170 g
Vanilla extract - 1 tsp.

Step cooking

Separate the whites from the yolks of 3 medium-sized chicken eggs. You can separate the eggs in the old way, transferring the contents from one half of the shell to another, or use a special separator for eggs. In the process of separation, act very carefully, not a drop of yolk should get into the proteins.
Pour the proteins into a deep heat-resistant bowl, add 120 grams of granulated sugar to the bowl. Better to use fine sugar. Dishes should be absolutely dry and fat free.
Pour hot water into a small stewpan, bring the water to a boil, reduce the heat to medium. Place a bowl of protein and sugar on top of the stewpan (the diameter of the cup should be much larger than the diameter of the stewpan). Beat the contents of the bowl with a mixer at the minimum rpm speed. The whisk of the mixer should be dry, pre-fat free (wipe them with alcohol or vodka).
Beat the mass in a steam bath for about 8-10 minutes, the protein mass in the cup should warm up to a temperature of 60 ° C. Measure the temperature with a food thermometer.
After reaching the mass temperature of 60 ° C, remove the bowl from the steam bath, transfer the meringue to the bowl of the stationary mixer, continue to beat until the proteins cool to room temperature.
Cut into small pieces 170 grams of soft butter at room temperature. Remove the oil from the refrigerator 2–3 hours before making the cream. Add to the mixer bowl a teaspoon of oil cubes, with a frequency of once a minute and a half, without stopping the beating of the mass. So that the cream does not stratify, or so that there are no lumps in it, the proteins and oil should have the same temperature.
In a whipped cream, add 1 teaspoon of vanilla extract, whip the cream with a mixer again. If desired, rum, cognac, liquor, lemon zest, melted chilled chocolate can be added to the mass.

A cream prepared according to this recipe turns out to be lush, dense and delicate in taste. It is easily and evenly stained with food colors. Suitable for decorating cakes, cupcakes, a variety of desserts, holds its shape well. After aging in the refrigerator, it acquires an even denser consistency.

Video recipe

In the form below, you will see the step-by-step preparation of a creamy mass of protein and butter in steps. Detailed explanations and useful culinary tips will simplify cooking.

Use this recipe to make a delicious cream that is suitable for layering cakes and filling cakes, for decorating pastries and desserts. What baking cream do you cook? What aromatic additives and fillers do you add to the mass? We will be grateful if you write in the comments your most successful cream recipe, so that other chefs can use it.