Protein cream-i

1 serving


The basis of this cream is egg whites, which, when whipped, form a lush white stable foam. The cream is delicate, so it is not used to glue layers. Egg whites are cooled to 2 ° C and beaten in a cool room. At first, the squirrels are beaten slowly, then quickly. When the proteins increase in volume 5-6 times and the foam becomes stable, without stopping whipping, sugar powder mixed with citric acid and vanilla powder is gradually added. After that, the cream is beaten for no more than 2 minutes (if the beating is long, then it will settle). The cream must be used immediately, as it is not very stable. To better maintain the shape of the finish, it is recommended to heat the product at a temperature of 220 - 240 ° C for 1- 3 minutes. At the same time, a thin crust is formed on the surface of the jewelry from the cream, which protects the cream from settling,