Kitchen appliances and utensils: hob, deep heat-resistant bowl, pan with a diameter slightly smaller than the heat-resistant bowl, mixer, scales, cooking thermometer.
Ingredients
| Medium Chicken Egg Proteins | 3 pcs. |
| Sugar | 120 g |
| Butter | 170 g |
| Vanilla Extract (optional) | 1 tsp |
Step cooking
Preparatory stage
- 2 to 3 hours before the start of the cream preparation process, we take out the butter from the refrigerator. We measure with the help of scales of 170 g. We cut the measured piece of oil into small cubes measuring about 1 cm by 1 cm. We leave the oil on the table at room temperature for softening.
- Well wash the heat-resistant deep bowl and mixer whisk. We wipe dry with a towel and let it dry completely on our own. If necessary, degrease. Before starting work, the bowl and whisk should be perfectly clean - this is a guarantee that the proteins will beat to the required consistency.
- In a pan whose diameter is slightly smaller than a heat-resistant bowl, we pour water to such a level that when we put a heat-resistant bowl on top, its bottom does not touch the water. This design will be necessary for a steam bath. We put the pan on the hob and bring the water to a boil.
Cooking cream
- We break the egg and very carefully separate the protein from the yolk in a heat-resistant deep bowl. We do the same with the two remaining eggs. The most important thing at this stage is that not a drop of yolk gets into the future cream. Otherwise, the cream simply does not work out the necessary consistency.
- Add 120 g of sugar to the proteins.
- We put a heat-resistant bowl with proteins and sugar in a pot of boiling water. Reduce the fire to a minimum. We start whipping proteins with a mixer at minimum speed. This process will take about 8-10 minutes. The mixture should warm up to 60 ° C. The temperature is determined using a culinary thermometer. Sugar should be completely dissolved, and the consistency of protein cream should be airy and tender.
- Remove the bowl from the steam bath and continue whisking until the proteins are completely cooled.
- To the proteins cooled to room temperature, add one cube of oil. At this stage, it is important that the temperature of the proteins and oil is approximately the same, otherwise the cream may delaminate or cook in grains. Continue to beat with a mixer until smooth. We do the same thing in turn with all the cubes of oil.
- The cream is very dense, lush and tender.
Cream Options
- At the final stage of preparation, you can add cooled melted chocolate, a couple of teaspoons of thick berry puree or 1 tsp to the cream. vanilla extract or liquor. The cream is very easily painted in any color with food helium dyes.
- This cream is ideal for aligning and decorating cakes, as well as for making cupcakes. In the refrigerator, the cream becomes even more dense.
This cream holds its shape perfectly, but at the same time it is very gentle and melts in the mouth.
Such a cream will appeal to lovers of butter cream, as the taste of butter in it is quite palpable.
Video recipe
In the proposed video, you can consider in detail all the nuances of preparing a protein-oil cream that perfectly holds its shape. The author focuses on details that will help you prepare the perfect cream.
As can be seen from the recipe, it is very easy to prepare a protein-oil cream, you just have to arm yourself with patience and a positive attitude. Did you make a cream according to this recipe? If not, then plan this exciting process for yourself in the near future, and please yourself and loved ones with the excellent taste of the perfect cream on the cake or cupcakes. And if you have already prepared such a cream, then share your impressions of the cooking process. Describe in the comments what you liked about the cream and what, on the contrary, you think you need to do differently.
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