Cream wet meringue for decoration

Do you dream of learning how to decorate cakes? Try this cream! The cream is very quick to prepare. Especially convenient for those who do not have a stationary mixer. Even a beginner can cope with such a recipe, I'm not talking about those who feel confident in the culinary business.

Esenija

Recipe author

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Composition / ingredients

Servings:

Sugar

100

Egg whites

Citric acid

0.25

Water

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 0 % 0 g

Carbohydrates 92 % 24 g

102 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 20 min

Step 1:
From this recipe you will learn how to make a wet meringue cream for decoration. So, we take the following products: eggs, sugar and citric acid.
Step 2:
We separate the proteins from the yolks, while trying to make sure that the yolks do not get into the proteins.
Step 3:
Prepare a saucepan with water and put it on the stove. At this time, whisk the proteins with sugar for about 1 minute.
Step 4:
The water has already boiled, we turn down the fire, the water should boil a little. We put the cup on this saucepan. And whisk now in a water bath. Be careful with boiling water. The water should not get into the proteins and the cup should not touch the water. After 5 minutes, add citric acid and continue whipping. Whisk in just a water bath for 10 minutes. The temperature of the cream should be 63 degrees.
Step 5:
After 10 minutes, we put the cup on the table and continue to whisk without steam.
Step 6:
Whisk for 4-5 minutes to cool the cream. When the cream begins to shine and wrap around the corollas, it is ready.
Step 7:
Cream can be used after cooling to decorate cakes. You can also make meringue or flowers dried in the oven from this cream. To do this, put the meringue on paper and put it in the oven for 90 minutes at one hundred degrees. Enjoy your meal!

Wet meringue refers to the type of protein creams or meringues, as they are commonly called in the professional environment, but at the same time it stands a little apart. In cooking, as you know, there are only three meringues — French (proteins are whipped with sugar and powdered sugar), Italian (proteins are brewed with syrup) and Swiss (proteins are heated with sugar in a water bath until the sugar dissolves, after which they are removed from the water bath and whipped). But wet meringue is something like Swiss meringue, but it is whipped directly in the bath. This cream turns out to be glossy, elastic and stable. It does not flow and holds its shape perfectly, so it can be successfully used to align cakes and to create all kinds of floral arrangements and uncomplicated cream figures.