Protein Boiled Cream

A recipe for a very delicious and simply amazing protein boiled cream. It is safe to eat as the proteins are cooked with hot sugar syrup. This cream is perfect for decorating cakes and various pastries. Protein boiled cream can be kept for almost a day outside the refrigerator and it will not lose its shape at all. This cream can also be used to fill waffle cones, puff pastry cones, sand baskets with berries... And it is incredibly easy to make!

Eggs

2 egg whites

Salt

a pinch

Citric Acid

1/4 tsp

Vanilla Sugar

1/2 packet (4 g)

For the syrup:

Sugar

1 cup (190 g)

Water

3 tbsp

To make protein boiled cream, first let's start by boiling the syrup. In a separate saucepan, add sugar and water. Place on heat and wait for it to boil. Once the syrup boils, reduce the heat and cook for 5-7 minutes. Boil the syrup over low heat - when the sugar starts to turn yellow from strong boiling, we need a clear syrup so the cream will be snowy white later on.

If you take a bit of syrup on your finger and connect with another finger, then separate them, the syrup should form a thin thread - this means it is ready. You can test it by dropping a bit of syrup into a plate of ice water, if a soft caramel ball forms in the water, the syrup is ready. If the ball hardens, the syrup has been overcooked.

When the syrup is boiling, start whipping the egg whites with salt and citric acid until thick and fluffy.

While whipping the egg whites, gradually pour in the syrup in a thin stream. After all the syrup is poured, continue whisking for some more time until you get a dense mass. That's it!

The cream holds its shape well and does not slide off the whisk. It should be used immediately; if left standing for some time, it will start to bubble, making it difficult to work with.

This cream can be used to create roses, chrysanthemums. Protein boiled cream is used to decorate cakes, cupcakes, pastries. It is lighter and airier than buttercream. The cream can be tinted with dry or gel food coloring.

(4/5)