Protein whips with sugar – excellent cream or a stuffing for cakes and cakes. But that they were shaken up in dense white foam, it is necessary to remember several simple rules.
It is required to you
Instruction
1. In advance prepare ware in which you will shake up eggs. It is the best of all to take a ceramic bowl or a mug with high boards. It is also important to consider that proteins when beating will increase by 3-4 times therefore also ware should be selected with this account. Well wash it and wipe dry. On it there shouldn't be traces of fat or other products, otherwise proteins won't thicken to the necessary consistence.
2. Separate the whites from the yolks. It is necessary to make it so that any drop of a yolk didn't get to protein. It is also undesirable that in future cream of drop of a part of a shell.
3. Mix proteins with sugar in the ratio on one protein 3 tablespoons of sugar. It is necessary to take fine granulated sugar. Then put weight in the fridge approximately for an hour. Cold whites are beaten much better.
4. It is the best of all to beat whites on couple. Put a pan with water on a plate. When water becomes warm, put in it ware with proteins and begin to shake up. You watch that water from a pan didn't get to proteins. Most quicker proteinaceous cream is shaken up by means of the electric mixer. But if you near at hand don't have it, the nimbus will approach. It is necessary to shake up continuously since slow speed and gradually to increase it. When weight increases not less than three times, add to it salt on a knife tip. Don't add salt at the beginning of beating at all, otherwise proteins won't rise. Also don't add any other ingredients until cream is completely ready. It is necessary to beat whites until they don't turn into very dense white weight. Good proteinaceous cream shouldn't spread.
5. Ready protein whips can be used for decoration of cakes and cakes or as a stuffing in pure form, and it is possible to mix at will with cocoa, citric acid, food color, raisin, nuts or any other additive.