How to make wet meringue cream for decorating cakes. "Wet meringue" for cake decoration: recipe Recipe for meringue cream for cake decoration

“Wet meringue” is, in fact, a soft protein cream that is actively used in cooking when preparing wedding cakes, mousses and custards.

This cream is light, refined and natural, and does not require any special ingredients - nothing that could not be found in the nearest store.

However, in order to properly prepare and use this cream, you need some skill and confectionery skills, because the main purpose of the “wet meringue” is to create an elegant texture to decorate confectionery, and for this, the cream must have a balanced softness, elasticity and balance. .

At the same time, it is necessary to carefully select all the ingredients, especially if you are preparing to create not just a homemade pie, but claim to be a culinary masterpiece. Wet meringue is an airy and very elegant cream, from which decorations are made for a huge number of desserts, and therefore it cannot be treated carelessly.

Classic recipe

Ingredients needed for cooking:

• 1. Egg white - 3-4 pieces (if the eggs are small, then 5 pieces)
• 2. Sugar - 100 grams
• 3. Vanillin or vanilla sugar - one sachet
• 4. Citric acid - on the tip of a table knife

Step by step cooking method:

• 1. Prepare the egg white

  The eggs must be very carefully broken and the whites separated from the yolks, placing them in a sufficiently deep container - preferably in a saucepan, because the volume of the mixture will increase significantly during the cooking process. At the same time, it is best to prepare the proteins for use the day before, leaving them to cool overnight in the refrigerator so that the protein mixture acquires the necessary elasticity and whips easily. The total mass of protein should be approximately 120 g ...

  Beat the cooled protein with a mixer, blender, or a regular whisk until it reaches uniformity and the surface of the mass is covered with thick foam.

• 2. Add Other Components
  Pour the sugar into the protein mass, squeeze and mix the contents of the bowl with a fork, then add vanillin and citric acid, stir again. You should have a thick and homogeneous mixture. This is the cream in its original state, now it needs to be given a more decent shape, corresponding to the confectionery product.
• 3. Place the cream on the steam bath
  A container with a creamy mass, which is still far from the possibility of being used in culinary business, must be placed on a steam bath with boiling water, while the boiling water should “breathe into the back” of the bottom of the container with cream, framing it with clouds of steam. As soon as the water begins to boil, immediately use a mixer and beat the “wet meringue” very thoroughly for about eight minutes, watching how the sugar and vanillin residues dissolve into a thick homogeneous mass. Then remove the dishes from the boiling pot and stir the same amount more. The cream will thicken and change consistency before your eyes.

  Beat the meringue until it thickens into a marshmallow. Ideally, the cream should not even fall off a tablespoon with a slight slope - it is so thick and dense.

A visual recipe for making wet meringue

In fact, that's all. Usually ready-made creams in the confectionery business are colored with food coloring, and various flavors are often added to them, but in our classic method of making “wet meringue”, a pure white protein cream is obtained.

Wet meringue with butter

This airy protein cream recipe involves the addition of oil, therefore it is initially more fatty than the “classic” meringue, and at the same time it is more difficult to cook: the oil in the cream can break its structure, and therefore the slightly melted cream can simply drain over your dessert dish.

So decide for yourself whether you are confident in your abilities or not. Whether you can handle wet meringue in butter or not.

However, we will make it as easy as possible for you by providing a step-by-step recipe below.

Time for preparing: 25 minutes;

Servings: 1 portion;

The energy value: 315 kcal (per 100 grams);

Ingredients:

• Butter - 250 grams;
• Powdered sugar - 300 grams;
• Chicken eggs - 3 pieces;
• Half a glass of water;

Cooking:

• 1. Prepare sugar syrup

  Use a miniature saucepan (or other suitable container) to prepare sugar syrup - just mix the powdered sugar in water and put on fire for five minutes. After removing the syrup from the heat, let it cool, the syrup should be viscous, stick to the spoon and stretch.

• 2. Knead the protein mass

  Crack the eggs and separate the whites from the yolks. Place the whites in a separate bowl and whisk thoroughly for several minutes with a mixer or blender until a thick mass of a homogeneous consistency is formed. Then start gradually pouring the syrup and beat the whole mass again, until foamy.

• 3. Add oil

  At the last stage, add butter to the container with the protein mass. The butter should be soft, warm, but not completely melted. After moving the butter into the protein mixture, knead it properly with a fork and mix, and then beat intensively with an ordinary whisk for several minutes (it is recommended to use a mixer only if the container has deep enough sides, because the cream splashes very much)

The resulting cream will be more tender than the meringue according to the previous recipe, but if everything is done correctly, it should not leak ..

Wet meringue - recipe with gelatin

Traditional wet meringue recipes belong to the “meringue” section - this is how protein creams are called in the culinary environment. Wet meringue is, of course, a wonderful, but painfully capricious cream that does not perceive very many ingredients well.

So, for example, protein-based creams are very bad friends with cream, fat, or gelatin, spreading from the slightest contact with them. Therefore, modern cooking has slightly tweaked the traditional recipes for capricious cream. In this case, instead of proteins, we will use egg yolks.

Time for preparing: 30 minutes;

Servings: 1 portion;

The energy value: 300 kcal (per 100 grams);

Ingredients:

• Butter - 200 g;
• Chicken eggs (yolks) - 2 pcs;
• Sugar - 140 g;
• 0.5 cups of milk;
• Gelatin - packaging;
• Vanillin - to taste (optional);

Cooking:

• 1. Beat the eggs

  In a medium saucepan, mix and beat the egg yolks with sugar and vanilla. Then gradually introduce milk, not forgetting to stir the mass. At the end, add warmed gelatin - follow the instructions on the package to dissolve it.

• 2. Place in a water bath

  Put the pan on boiling water, on a steam bath, stirring the contents of the pan in a circular motion. Reduce the fire after a few minutes. When the egg mass finally thickens - remove the pan from the heat and cool. You have prepared egg fondant - the main component of the yolk custard. It remains to finish the creamy mass directly.

• 3. Knead the cream

  The frozen butter from the refrigerator must be heated and softened with a fork so that it has the same consistency as egg fudge. Then, these two components must be converted into a dense and very lush homogeneous mass.

  To do this, move the oil into a separate container (with high walls) and work with it with a fork. Then, with a spoon, add a little egg fondant to the container, and then connect the mixer. A few minutes of productive work, and part of the cream is ready. Then add a little more fondant, beat again ... And so on until the end.

Wet meringue - recipe with cocoa

Time for preparing: 30 minutes;

Servings: 1 portion;

The energy value: 300-350 kcal (per 100 grams);

Ingredients:

• 1. Butter - 200 g;
• 2. Chicken eggs (yolks) - 2 pcs;
• 3. Sugar - 140 g;
• 4. 0.5 cups of milk;
• 5. A tablespoon of cocoa;

This custard bizet recipe is also known as “cream charlotte” - it is often used in expensive cakes in European countries and has a whole bunch of cooking options, mainly due to its malleability and compatibility with almost any worthy ingredient, for example, with flavored alcoholic beverages such as rum or liqueur, or with fruit essences. In this case, we use only a tablespoon of cocoa as an additional ingredient.

Meringue with cocoa

Everything is more than simple. After all, this recipe is just a slightly modified previous recipe for meringue cream based on egg yolks. , only instead of a package of gelatin and vanilla sugar, you need to drop a spoonful of cocoa into carefully beaten egg fondant.

That's all the change.

At the same time, the dessert completely changes (and not for the worse) its structure, aromatic properties, and taste.

By this, the author of the recipe only wants to show that the scope for experiments with this type of custard, unlike the more demanding protein cream, is practically unlimited. Feel free to experiment and create your own creamy masterpieces.

Cooking delicious meringue with cocoa

Wet meringue - recipe with chocolate

Wet meringue according to the previous two recipes is distinguished by the preparation formula: yolks are used instead of proteins, fatty fermented milk products and other ingredients “harmful” for protein cream are used.

This time we will try to diversify the traditional wet meringue recipe in a different way. No, we will not abandon the protein base, but we will give it a special charm that radically changes the entire structure of the cream. We'll add chocolate to it.

Time for preparing: 70 minutes;

Servings: (approximately) 6 servings;

The energy value: 340 kcal (per 100 grams);

Ingredients:

• 1. Chicken eggs (proteins) - 4 pcs;
• 2. Real dark chocolate - 200 gr;
• 3. Sugar - 100 gr;

Cooking:

• 1. Prepare the ingredients

  Before you start cooking, you must properly prepare all the components.

  First of all, break the chocolate bar into pieces and melt it in the microwave. Cool the eggs in the refrigerator, and then separate the proteins from the yolk, and place them in a separate container.

• 2. Prepare the egg mass

  Beat the chilled egg whites in a blender for 10 minutes, until a homogeneous viscous consistency. Then pour sugar into this mass and whisk for some more time. The finished protein mass will resemble fresh sour cream in its density and density.

• 3. Add chocolate

  Allow melted chocolate to cool slightly, and then gradually begin to pour it into the whipped protein mixture, while making circular movements with a spoon. Beautiful chocolate stains will remain - this does not bother us in any way.

• 4. Bake the meringue

  This sort of meringue may well be considered as an independent dish, so you can experiment: for example, try pouring some cream into silicone molds and put them in the oven, bake for an hour at a temperature of 130 degrees. You will get something like a chocolate marshmallow, but much more tender and pliable.

Bon appetit. And do not forget, the cream can be stored in the refrigerator, but no more than three days.

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Wet meringue is a great option for decorating cakes, cupcakes and other confectionery. With this cream, you can make amazing flowers, cupcake hats, stars, swirls, anything! With all this, the cream is easy to prepare and, importantly, it is quite inexpensive from an economic point of view.

We thank Natalya Bondarenko for this recipe. On the eve of Easter, Natalia suggests decorating Easter cakes with wet meringue flowers. By the way, we have to create cream flowers.

“Very soon - April 16, the bright holiday of Easter. Last year, my Easter cakes were decorated with white flowers - wet meringue, Swiss meringue without butter. My customers liked the decor very much, and I offer you a recipe for protein cream. The same recipe can also be used for a simple white coating - it does not crumble, it keeps its shape well.

Prepare in advance confectionery nozzles in bags, bowls, paints, spoons for coloring the mass. Dyes I take Gel “Americolor” or “Top Decor”.

• 100 grams of raw chicken egg protein;
• 180 gr of granulated sugar;
• citric acid on the tip of a knife;
• vanilla (or other flavoring).

Weigh all ingredients in a fireproof bowl.

In a saucepan larger in diameter than the bowl with the mixture, pour water and boil (this is a steam bath).

Place the bowl (the water should not touch the bottom of the bowl) and at low speed, mix the ingredients with a mixer until the sugar dissolves, then increase the speed and beat, moving the whisks around the cup in a circle so that the entire mass is covered.

In the art of cooking, it is important not only to prepare food deliciously, but also to present it beautifully. The French say that people eat with their eyes. And if the food is appetizing, purely psychologically it seems tastier than it really is. And if the dish looks sloppy, then the eater will turn his attention to it last, even if it is the most delicious dish on the table. Appearance is especially important for sweets: they are a solemn component of a festive feast and must correspond to the moment. Wet meringue will help to make the cake beautiful. This cream goes well with any dough and layers between the cakes, it is pliable when working, does not spread, holding the given shape - just the perfect design material.

"Wet meringue" for cake decoration: recipe

The cream is made by housewives in several variations. But the base is always the same, except that the ratio of components is modified, and not so significant ingredients are added. The technology by which "wet meringue" is prepared is similar in basic steps to the method of creating

To begin with, whites are separated from four eggs and cooled as much as possible. They whip up to a light foam. It is not necessary to achieve its stability - if only the mass would become homogeneous. Pour into the proteins: a glass of granulated sugar, a bag of vanilla and a little citric acid (about a quarter of a large spoon). The workpiece is stirred, and the bowl with it is placed in a water bath. When the bottom part just starts to boil, actively beat the future meringue. The process should not stop even for a second and last about a quarter of an hour. Then the cream is removed from the stove and whipped for another five minutes. The output should be a dense substance that does not settle and is easily held on a fork or whisk.

Subtleties and secrets

For those who have not yet prepared the “wet meringue” cream, the recipe may seem elementary. However, the result can be very upsetting if you do not know some tricks.

1. Proteins should be cold, almost on the verge of freezing. Experienced cooks advise putting them in the refrigerator in the evening, on the eve of cooking.
2. The utensils for squirrels must be clean and completely dry. The smallest drop of extraneous liquid will not allow you to beat them to the desired consistency. The same applies to yolk particles that have fallen into proteins. It is better to separate each egg over a personal cup, so as not to spoil the already obtained mass.
3. How long to keep the cream in the bath depends on the temperature of the water in it. Readiness to remove from heat is determined by the consistency of the cream: if it sticks, becomes thick and comes off in whole chunks - it's time to move on to the final stage.
4. In no case should you bring the "wet meringue" to a boil! To prevent it, you need to work with a mixer continuously.

If you do not immediately start decorating, the cream should be hidden in the refrigerator after cooling.

How to paint

Since "wet meringue" is used to decorate the cake, multi-colored versions may be needed. There are also a number of rules here.

1. Neither syrups nor juices are suitable for coloring - they will break the consistency, make the cream too liquid and fluid. Food coloring only!
2. It is impossible to fill the dye in dry form, it will not dissolve in meringue. If there are no liquid ones, a 5-gram bag of powder is diluted in a teaspoon of vodka and only after that is added to the cream.
3. The dye is introduced at the very last moment, after removing the pan from the stove, drip, with intermediate whipping.

You can tint the "wet meringue" in beige and brown tones with instant coffee. It is diluted in half a spoonful of water and kneaded until completely dissolved. Softer shades are obtained with the introduction of cocoa, brewed in a minimum amount of milk. The main principle in both cases is as little liquid as possible.

Terms of Use

In order for the “wet meringue” to fulfill its task with honor, it must be properly cooled before application. Firstly, when hot, it can melt the top layer if it is made from caramel or glaze. Secondly, the chilled "wet meringue" is easier to take and hold the shape you have conceived.

All design delights are created only with dry auxiliary objects, whether it be a knife or moisture will violate the planned density of the cream, and it will begin to spread.

If you want to make the cake more durable, after coating it with cream, you can keep the treat not in the refrigerator, but even dry it in a warm oven. "Wet meringue" will become ordinary, serve as an additional "shell", although it will be more fragile.

If you are thinking of building something monumental on your cake (like a magic castle), the classic "wet meringue" may not be able to withstand its own weight. To make the cream more durable, structural and embossed, you need to change the proportions. It is necessary to take sugar in double weight compared to proteins. Naturally, for this they will have to be weighed. It is pointless to change the dose of sugar further, it will not dissolve in excess.

This cake is very similar to the familiar "Air" cake, which is sold in many culinary and canteens. Two halves of airy meringue and a layer of buttercream. And I wanted to try to make the cream lighter. Therefore, this recipe for a meringue cake with custard is very similar to the well-known "Air", but it turns out a little different. But it certainly doesn't make it any less delicious.

What is needed for cooking

• Foil or baking paper;
• Wide bowl for kneading dough and stuffing;
• whisk for filling;
• Meringue mixer;
• Pastry bag with a nozzle (or a strong disposable bag);
• Scales or glass for measuring (I have 200 ml.).

Meringue

• 3 egg whites (~ 90 gr.);
• 180 gr. Sahara
• A pinch of salt

Cream

• 3 egg yolks (~ 60 gr);
• 60 gr. sugar (10 gr. can be replaced with vanilla sugar);
• 300 ml. milk;
• 20 gr. wheat flour;
• 50 gr. butter, fat content 82.5%.

Cooking process

• Let's start cooking the cake by preparing the base - meringue. In order for the proteins to whip into a strong, stable foam, several important conditions must be met (see Note)

• We send proteins, a pinch of salt to a clean prepared dish and beat at the smallest speed until bubbles and light foam appear. After that, increase the speed of the mixer a little and continue to beat. Next, increase the mixer speed to full power and beat until a soft foam forms. At this point, we begin to introduce sugar in small portions. After we poured all the sugar, we continue to beat the protein mass. This can take from 5-8 minutes, it all depends on the power of your mixer. The main thing is that in the end you get stable peaks and a dense, glossy mass. And when you turn the dishes over the table, the mass of it will not go anywhere.

• When the protein mass for the meringue cake with custard is ready, let's proceed to the formation of future meringues. We shift the mass into a pre-prepared pastry bag with a nozzle. If you do not have a special bag, you can use a regular disposable plastic bag. The main thing is that the package is durable; freezer bags are great for this. We line baking paper or foil on a baking sheet and place “hats” on it with a diameter of ~ 6-7 cm, at a distance of 2-3 cm from each other.

• Now a few words about the baking temperature. Usually, bezeshki are dried in a preheated oven at a temperature of 90-100 degrees, 1.5-2 hours. They can also be baked at a temperature of 120-150 degrees, from 40 minutes to 1 hour. In the first case, the meringue will turn out to be dry inside and will crumble when broken. And in the second method, a soft “toffee” is formed in the middle of the meringue. I have a gas oven, in which it is difficult to control the exact temperature, so I always bake with a “tambourine” near the oven =) Dried meringue is completely dry and does not have cracks on the surface. And meringues that are baked at a higher temperature are crispy on top and completely dry on the bottom. It also comes off the paper well and has small cracks on the top of the bezel.

Cream preparation

• While our bezeshki are preparing, we will prepare the custard. We put the milk in a saucepan on the stove and bring to a boil, but do not boil. At this time, beat the egg yolks with sugar until smooth. Next, add flour and mix everything well. Pour the hot milk in a thin stream into the egg mass, stirring constantly. This is necessary so that the egg yolk does not curdle. After that, pour the resulting mixture back into the saucepan (in which the milk was heated) and, with constant stirring, let the mass thicken. The consistency of the mass resembles thick condensed milk.

• After the cream is ready, we introduce a piece of soft butter into it and mix everything thoroughly. Pour the cream into another bowl and cover with cling film in contact. If this is not done, then the cream will be covered with a crust. We remove the cream to cool so that it becomes more dense and stable (1-2 hours).

Assembling the cake

• Let's start forming the meringue cake with custard. We take one half of the meringue (to make the cake stable, I cut the sharp tip on the bottom half), put a small amount of cream on it and cover it with the second meringue on top. Do not put a lot of cream, because. the top meringue will “flatten” it a little and if there is a lot of cream, it will simply flow out on the sides.

• In the refrigerator, such a cake can only be removed for a short period of time, because. meringues can become damp and lose their fragility. And it is better to serve such a cake immediately on the table
• We make tea or coffee and enjoy =)

On a note

• From this amount of ingredients I got 5 cakes.
• In this cream, I used a small amount of butter (because I didn’t want to make the cream heavier), but because of this, it was more difficult to work with it, because. he didn't keep his shape. If you want the cream to be stable and keep its shape, then increase the amount of butter. You can also prepare cream Charlotte. It differs in that having prepared custard, we do not add butter to it immediately. Butter at room temperature is whipped to a fluffy foam and custard is introduced into it in small portions, which must be at room temperature.
• The cream in this recipe is more than it takes to make a cake. With the remaining cream, you can prepare some other dessert or just eat it, spreading it on bread or cookies. Or you can simply proportionally reduce the amount of products in the cream recipe.
• You can store meringue without cream in a closed bag or container at room temperature for about a week.
• In order for the proteins to whip well and turn into a meringue mass, you must consider:
  1. Utensils and beaters must be clean and free of grease;
  2. Not the slightest particle of the yolk should get into the egg white (otherwise the protein will not beat);
  3. For reliability, the proteins can be separated from the yolks in a separate bowl (because if the yolk gets to one protein, it will not be as offensive as if a piece of the yolk is in the total mass of the proteins;
  4. You can add a small pinch of salt to the protein (with it, the proteins will be better whipped into a good fluffy foam).

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you got =)

Hello! In the previous recipe, I showed how to cook muffins. And if you remember, then for their preparation I used two yolks instead of one egg (you can do this and that). And why did I complicate my life in this way, you will find out right now :)

The fact is that for those muffins I decided to make meringue cream. And I did this in order to get not just a muffin, but a full-fledged dessert, and in this case a cake. Well, as usual, I decided to approach this issue in the most rational way. I went over in my memory all the types of creams known to me and opted for meringue (Swiss meringue), because I had everything at hand for its preparation, it keeps its shape perfectly (which means it is suitable for decorating muffins), and quite light.

To prepare meringue cream at home, several methods are used (despite the fact that the composition of the cream is the same). I opted for a recipe for meringue cream in a water bath, such a cream was called “Swiss meringue”. The so-called water bath disinfects the proteins in the process of making meringue, so this recipe is perfect for making cream for cakes and pastries.

Cooking time: 30 minutes

Servings - 1

Ingredients:

• 2 squirrels
• 120 g sugar

Meringue cream (Swiss meringue). Recipe with photo

So, in one plate I have two proteins left over from making muffins, and in the other - 120 g of sugar measured on a kitchen scale. Action starts :)

We combine the proteins with sugar in a large bowl (or salad bowl, or saucepan) and begin to beat with a mixer. A couple of minutes, no more.

Then we fill the pan with water (you need to adjust the amount of water so that the container with the meringue cream is partially lowered into the water) and put it on a small fire. A bowl of meringue cream is firmly on the second floor on a pot of water and possible splashes cannot penetrate into it. We continue to beat the meringue. After three or four minutes, you will already be able to see something resembling a cream. But it's too early to finish cooking the meringue. The cream is not yet thick enough and the proteins have not had time to be sterilized. Ideally, you need to bring the cream to a temperature of 65 degrees, but I don’t have a thermometer, so I acted by touch :)

From the first moment to this photo, it took about 7 minutes of whipping. And here is the result - a dense, tasty, uniform meringue cream, ready to decorate any cake or pastries. From this moment on, you can’t hesitate, you should fill the bag or syringe with cream and start decorating baking with it.

Since my hand is not yet strong enough in terms of decorations, the meringue caps on the muffins look the way they look :) But homemade looks on the face. Such muffins with meringue created an excellent duet, the cakes turned out to be delicious, tender and light. And they were eaten in the next few hours.