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Feb 22, 2021
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How to make lemon acid protein cream

How to make lemon acid protein cream

If you dream of learning how to decorate cakes beautifully, try this cream! It was suggested to me by an acquaintance who has been working as a pastry chef in a good restaurant for over 15 years.

Protein cream “Wet meringue” will delight everyone! And all thanks to its amazing taste. The cream resembles a protein custard, but unlike it “Wet meringue” is whipped with a mixer in a water bath and it is impossible to spoil it if you follow the recipe exactly.

Cream “Wet meringue”

After applying the cream on baked goods, the cream is covered with a light crust, but inside it remains soft, which gave the name to the cream “Wet meringue”. The ingredients for the cream are simple and accessible to everyone. I am sure that you can easily find them at home, because you only need proteins, sugar and citric acid.

Today we will tell you how to make a super tasty and simple Wet meringue cream. For decorating and filling any baked goods!

Ingredients:

  • 4 eggs
  • 1 tbsp. Sahara
  • 1/4 tsp citric acid

Preparation:

  1. Separate the whites from the yolks. Set the yolks aside and use for another dish. Beat the whites with a mixer.
  2. In parallel with this, prepare a water bath. To do this, put a pot of water on the stove. While the water is heating, add sugar and citric acid to the container to the proteins. Beat all ingredients with a mixer for 1-2 minutes.
  3. Place the container with the cream in a water bath (so that the water is already boiling) and beat with a mixer for another 10-15 minutes. The mass should turn out to be snow-white and lush.
  4. When traces of a whisk appear on the cream (the cream begins to wrap around the whisk), remove it from the saucepan and beat for about 3-4 minutes.
  5. That’s all, the cream is ready. Wait for it to cool down and decorate your pastries with pleasure.
  6. By the way, if desired, the cream after preparation can be colored with food dyes.

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