Protein butter cream for cake and baking

Step-by-step cooking

1. Step 1:

   

   To prepare the cream, first remove the butter from the refrigerator. Let it lie on the table for several hours and heat up to room temperature. At the same time, it will become soft and will be suitable for use in a cream. For convenience and speed of heating, cut the butter into small pieces. Thanks to this, it will become soft faster.

2. Step 2:

   

   Separately, pour the required amount of sugar into the ladle and add a little water. Put the ladle on the fire and bring to a boil.

3. Step 3:

   

   Prepare the egg whites separately. Start whipping them at full power of the mixer.

4. Step 4:

   

   When the syrup boils over the fire, add a pinch of citric acid to it. Thanks to this, the finished cream will not be candied. Citric acid is also a preservative, prolonging the shelf life of the finished cream. Cook the syrup until it reaches a temperature of 120 degrees. To do this, you must have a food thermometer.

6. Step 5:

   

   Whisk the whites to steady peaks. Without stopping whipping, inject sugar syrup into the proteins with a thin trickle. Continue whipping for a few minutes to cool the cream.

7. Step 6:

   

   Then, with constant whipping, add soft butter to the cream in very small portions. After adding all the oil, beat the cream for a couple more minutes.

8. Step 7:

   

   The finished cream is smooth, shiny, with a uniform structure. He keeps his shape perfectly. At this stage, you can color the cream with any color of food coloring and use it to decorate any cake!