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Protein-Butter Cream

A recipe for a very delicious and stable cream. Protein-butter cream (also known as mousseline cream or meringue cream) is not overly sweet, smooth, airy, and silky on the palate when consumed at room temperature. That's why cakes or cupcakes decorated with this cream should be taken out of the refrigerator an hour or two before serving. The cream colors beautifully with any food coloring, suitable for decorating by piping from a pastry bag. You can mix in melted chocolate, fruit puree, boiled condensed milk, any extract, or essence. The cream is very stable and can last for about a day at room temperature without losing its shape. Essentially, a versatile cream for all occasions. The amount of cream provided in the recipe will be sufficient for filling and decorating a large cake (5.5-6.6 lbs).

Cream Yield 1200 g:

Eggs

8 large (whites, 1 cup)

Sugar

2 cups

Butter

3 cups (room temperature)

Citric Acid

pinch

Vanilla

natural

To prepare the protein-butter cream, combine egg whites with sugar, add a pinch of citric acid, and place over a water bath (low heat, the bowl with the egg whites should not touch the water surface and the water should not boil vigorously). Stir constantly and heat the mixture to 140 F, using a kitchen thermometer is better to avoid guessing. Then remove the mixture and let it cool slightly.

Whip the cooled egg whites with sugar until stiff peaks form. I have described the Swiss meringue preparation method, I prefer it as it is safer. At a temperature of 158 F, the egg white is pasteurized and kills any potential salmonella, making the cream safe to consume. If you are confident in the quality of the egg white, you can prepare an Italian meringue. The egg whites with a small amount of sugar are whipped into a stiff foam, meanwhile, sugar with water is heated to 248 F, and this hot syrup is poured into the whipped egg whites while continuously beating. In the Italian method, the egg white mass is also heated by the boiling sugar syrup, but the egg white temperature does not reach the necessary 158 F.

Gradually add room temperature butter, piece by piece, to the slightly cooled mixture. The butter should not be too soft (should have the texture of clay).

Continue beating at high speed until the cream is fully combined and uniform. At first, the cream may become liquid and uneven. Do not worry, just keep beating, after a while, it will become thick, smooth, and uniform.

Don't worry if something goes wrong, the cream is easily fixed. If the cream is liquid and uneven, place it in the refrigerator for 15-20 minutes (no longer) and beat it again. If the cream separates into lumps of fat and water (this happened due to the butter being too cold), slightly heat 1/3 of the cream in the microwave or over a water bath (do not melt!) and mix it into the remaining cream.

The cream is ready for immediate use. In the refrigerator, the cream can be stored for a week in a closed container. Before using, remove from the refrigerator for 2 hours and re-whip. In the freezer, the cream can be stored for up to 8 weeks in a tightly sealed container. Before using, transfer to the refrigerator for a day, then let it sit on the counter for 2 hours and re-whip until smooth.

To layer cake layers, the amount of butter can be reduced, making the protein-butter cream lighter. If you are decorating a cake, leave everything as is. If you want to mix boiled condensed milk or sweet jam into the cream, you can reduce the amount of sugar to avoid it being too sweet.

(5/5)