Protein butter cream for cakes and pastries

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make protein butter cream for cakes and pastries at home? Prepare all ingredients. First, remove the butter from the refrigerator. Let it sit on the counter for a few hours and warm up to room temperature. At the same time, it will become soft and will be suitable for use in cream. For convenience and quick 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 a ladle and add a little water. Place the ladle on the fire and bring to a boil.

3. STEP 3

   

   Separately prepare the egg whites. Start beating them at full power of the mixer. Read how to beat egg whites in a separate article. There is a link to it at the end of the recipe.

4. STEP 4

   

   When the syrup boils over the fire, add a pinch of citric acid. Thanks to this, the finished cream will not become sugary. Citric acid is also a preservative, extending the shelf life of the finished cream. Boil the syrup until it reaches a temperature of 120 degrees. It is important! To do this, you must have a food thermometer. Once the syrup reaches the desired temperature, you can stop cooking.

5. STEP 5

   

   Meanwhile, continue beating the egg whites until fluffy. Remove the syrup from the heat. Without stopping whipping, add hot sugar syrup into the whites in a thin stream. Continue whisking for a few minutes until the cream thickens and cools to room temperature.

6. STEP 6

   

   Then, while constantly whisking, add soft butter into the cream in very small portions, each time bringing the mass until smooth. After adding all the butter, beat the cream for a couple more minutes.

7. STEP 7

   

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

Comments on the recipe

Johanna

26.12.2023

4.7

At least eat it with a spoon. Thanks for the yummy recipe. I will also offer a version of protein cream

Corason

26.12.2023

4.9

I made protein buttercream for cakes and pastries using this recipe. At first I wanted a blue cream, then I changed my mind and decided to make it yellow. As a result, I overdid it with the dye and it turned out to be an orange cream) Bright and rich. I got the oil in advance according to the author’s recommendation. Beat the egg whites chilled at maximum speed of the mixer until white peaks form. I cooked the syrup easily and quickly, but I did it by eye to the desired temperature, since I don’t have a special thermometer. It turned out great. Beat the hot syrup with the egg whites, add soft butter at the end and beat. And only then I introduced the dye. It’s not difficult and hassle-free to prepare a wonderful cream. It is light, airy, sweet, tender and very tasty. I decorated a birthday cake with this cream and layered the cake. The cream holds its shape well and does not deteriorate quickly, thanks to citric acid. The taste is incomparable! And a child can eat such a cream, the whites are brewed with syrup, they are no longer raw) An excellent cream recipe! Many thanks to the author 😊