Egg white protein cream with lemon juice and sugar

Airy protein cream will make baking even tastier! Egg whites cream has a delicate structure, unobtrusive taste, it is light and airy. The cream is ideal for filling cakes and decorating cakes, because it holds its shape perfectly.

Gilda

Recipe author

Egg white protein cream with lemon juice and sugar

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 4 g

Fats 0 % 0 g

Carbohydrates 93 % 56 g

241 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

1. Prepare a water bath: pour water into a saucepan about two fingers high, send it to the fire, bring it to a boil.

2. While the water is boiling, we choose a vessel slightly smaller in volume (I always take a saucepan, it is convenient to hold it by a long handle), pour sugar into it, spread egg white and pour lemon juice.

3. When the water boils, set the container with the ingredients on the pan and beat the protein with a mixer for 5 minutes then we remove the pan from the water bath and continue to beat until the mass cools down a little, literally 3 minutes will be enough.

I specified the number of ingredients for the first time for the sample, so keep in mind the fact that by adding one protein, the whipping time increases by 1 minute in a water bath and by 30 seconds - during cooling.

That's it! Lush protein cream is ready to decorate a cake or cakes!