How long does protein cream last - how long is it stored, what to do, what is dangerous

Regular readers know well my love of cooking and eating delicious food since childhood. At the same time, I learned to cook many dishes at a fairly early age. But protein cream, until recently remained a stumbling block. Of course, I knew how to beat egg whites with sugar, as is done in the meringue recipe. But you can’t just use whipped egg whites in cakes and pastries. They settle quickly and are hazardous to health. Until recently, it remained a mystery to me how protein cream is prepared in pastry shops!? And so, on the eve of March 8th, thanks to a girl from work named Nastya, who told me that protein cream needs to be brewed, I learned how to prepare real protein cream, which is also called custard. This cream can be added to cakes and used in cakes.

Preparation of protein cream:

Before you start preparing protein cream , you need to perfectly learn how to prepare ordinary meringue. Although the recipe is simple, and I will try to fully describe it, it requires a certain skill. If you don't succeed the first time, don't be discouraged. The one who walks will master the road. I’ll tell you about myself, I succeeded the first time, which means there’s a great chance of winning. Let's get to the recipe!

Mix sugar with water in a separate pan and place over medium heat. Wash the eggs thoroughly. This significantly reduces the likelihood of various diseases.

Separate the egg whites and place in the refrigerator to cool. Chilled egg whites whip much easier and better. Bring the sugar syrup to a boil and cook over low heat.

I will dwell in more detail on cooking sugar syrup. It needs to be boiled until it rolls into a ball. Those. Take a little syrup with a teaspoon, cool it in a plate with cold water, then this syrup should easily roll into a ball. Only the syrup needs to be well cooled so as not to get burned. While cooking the syrup, try doing this procedure several times to understand the essence of the process. As soon as you see that, cook the syrup a little more and you will get a ball. Then start beating the egg whites.

Remove the egg whites from the refrigerator, add a little salt (to help the whites whip better). If you want to add crystalline citric acid. I don’t like protein cream with citric acid, so I don’t add it. Beat the egg whites with a mixer until thick foam forms. Those. If you turn off the mixer and remove the paddles, the resulting peaks should retain their shape. If the peaks are very high, it is allowed for them to lower their “heads”. It will be better if someone helps beat the egg whites while you work with the sugar syrup. It is highly undesirable to stop beating the whites.

It's time to test the syrup to test the ball rolling. If it works, the syrup is ready. I flattened the ball. It shouldn't spread.

So, the whites are whipped. The syrup is cooked. We continue to beat the egg whites and pour the sugar syrup into the future cream in a thin stream. This is the process of brewing protein cream. We don’t stop whipping for a second. When all the sugar syrup has been added, you need to continue beating the whites until the cream cools completely. To make the protein cream cool faster, you can place the pan with the cream in a large container with cold water.

Cream storage

Custard spoils quickly, so any leftovers must be used somewhere within 12 hours of preparation. As for desserts with similar fillings, they can only be eaten within 6 hours.

Refrigeration can extend shelf life. Fresh cream will last up to 24 hours. If the composition is stored at room temperature, then the shelf life will be reduced to 12 hours. Without oil, the period increases to 3 days, provided that the cream is kept in the refrigerator.

It is important to try the cream before eating dessert and make sure that it has not disappeared. A bitter taste indicates that the product will have to be thrown away. You should not keep the dessert or the component itself, even in the cold, for too long. It may spoil earlier, because much depends on the quality of the products used during cooking, as well as on the temperature.

Custard

Cooking time: 25 minutes.
Number of servings: for 1 cake or 15 pastries.
Calorie content of the dish: 191 kcal/100 g.
Purpose: dessert.
Cuisine: Italian.
Difficulty of preparation: easy.

Protein custard is ideal for decorating a cake and filling tubes or eclairs. It differs from other fillings in its delicate consistency and very airy, light texture. It contains a minimum of fat, unlike oil or chocolate impregnation. In addition, the protein cream holds its shape perfectly even when left out of the refrigerator for a day. The big advantage of this base for desserts is that it is prepared from affordable and simple products.

sugar – 1 tbsp;
chicken proteins – 4 pcs.;
water – 0.5 tbsp.;
lemon juice – 2 tbsp. l.

In a deep bowl, mix water and granulated sugar, then place the container on the fire.
The juice is squeezed out of 1 lemon and filtered through cheesecloth.
After boiling, the syrup is cooked for another 10 minutes, during which time it will become thicker and darker.
Cold, raw whites should be beaten until stiff peaks form.
When the mixture takes the form of a stable foam, you can begin to pour in a stream of hot syrup, continuing to beat the whites with a mixer.
Without turning off the device, add lemon juice and sugar syrup to the ingredients.
After this, the mixture is whipped for another 7-8 minutes until the mass becomes snow-white, fluffy, and dense.
The finished custard protein cream can be immediately placed into tubes/eclairs or used to decorate cakes and pastries.

With sugar

Raw protein cream is an excellent base for desserts. Cooks also call this filling the main one and use it to create meringues, marshmallows, and bake crispy cakes (for example, for Kyiv cake). Protein mass is used extremely rarely as a layer for cakes, since under the weight of the baked goods it loses its fluffiness and shape. Experienced chefs advise beating egg whites not with sugar, which can then crunch on your teeth, but with powder. The first option is acceptable only if in the future the mass will be subjected to heat treatment (baked in meringue, etc.).

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

35.34%

No, it is very dangerous and not useful.

24.81%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

39.85%

Voted: 133

With syrup

An alternative way to create a filling for desserts is to brew the protein mass in sugar syrup. The ease of preparation and delicate structure make this cream the best option for any confectionery product. To create it, powdered sugar is poured into a small container, which is then filled with warm water; Place the container over medium heat.

Cook the powder with constant stirring. When the syrup boils, small bubbles appear on the surface, which after a few minutes increase in size, scoop up the liquid with a spoon and pour into cold water. If the syrup has frozen in a drop but can be easily creased with your fingers, it is ready. Afterwards, carefully pour it in a thin stream into the whites whipped in a separate container.

sugar – 1 tbsp;
chicken proteins – 4 pcs.;
water – 0.5 tbsp.;
lemon juice – 2 tbsp. l.

Custard

Warm custard is an ideal environment for bacteria to grow, so it's best to keep it in the refrigerator. Homemade custard can be stored for two days - and no more. If you don’t have time to use all the cream, you can, of course, freeze it: but keep in mind, this will not only reduce the risks, but will also forever deprive the product of its unique airy texture.

Yes, you can eat it for several days - and that’s good. What's bad is that food, unfortunately, spoils. And if you don't want to spend the rest of your holidays in the hospital with food poisoning, it's important to know what items and how much you can store without worrying about your digestive system.

Possible uses of the cream

In most cases, the production of confectionery products with such a quantity of milk filling is the continuous production of small products (cakes, tubes, rings), which are not too expensive and are light in weight.

The calorie content of individual products is not too high and, accordingly, their shelf life will not exceed the required standards.

As you can see, the technology for making products that will decorate custard is completely prescribed only for professionals; housewives use the usual recipe, which is not too picky in terms of shelf life and shelf life. The prepared cake will be stored in the refrigerator as long as needed. And the recipe for large products, for example, a huge cake that will be decorated with custard filling, is calculated using the classic recipe for 0.5 liters. To do this, all the ingredients contained in the recipe are multiplied by 2. The result is a liter of milk and double the volume of other products.

It is very difficult to use a recipe that is contained in professional cooking cards for various dishes for large quantities, since this recipe can almost never be tested at home on a small volume of milk.

Another small feature of making small portions at home is that if the cream has curdled, you can immediately throw it away and start making a new one. With a large quantity, it becomes a pity for the products used.

As many technologies for the industrial production of products with creams show, it is necessary to check not only the cream itself and pay attention to how and how long it can be stored, but also to the shelf life and storage of all its components. Therefore, to ensure that the cream does not immediately curdle, they first check the rules for storing milk, since this is the most perishable product in the production of cream. Even small confectionery enterprises do not purchase products that are about to expire in advance.

Description

Snow-white, airy, light and beautiful protein cream! Yes, that's it - Italian meringue. There are so many beautiful and tasty things that can be prepared with it - decor for cakes, filling tubes, decorating cakes or baskets beloved from childhood.

Italian meringue is nothing more than the well-known protein custard. It is prepared on the basis of sugar syrup, which is used to brew proteins. Do you remember?

A little about shelf life and sales

As any technological map says, the shelf life of the custard cream product is only 6 hours.

That is, this period also includes the sales period for the confectionery product with custard. But at present, these deadlines are not observed at all, since in order not to violate the shelf life of the layer between the cakes, the cakes will have to be delivered to stores by plane.

Even in the refrigerator, the shelf life of any cake soaked in custard is no more than 24 hours.

Either these recipes are prepared only for custom-made cakes, or for instant consumption of cakes and pastries in catering establishments.

It is worth considering that if we prepare custard for a liter of milk, then the yield of the finished product is about 1.5 kg. This amount of fondant is enough for a fairly voluminous cake, and you can only eat it at once at a large celebration, mostly for children.

In any case, it is not recommended to store the finished custard even in the refrigerator.

Therefore, it must be prepared and immediately used to prepare a cake or other confectionery products. You can store the finished products flavored with custard from 24 to 72 hours. Whatever cream you use, ganache or chocolate, the shelf life does not decrease or increase. The same can be said about cakes with chocolate cream - they must be sold almost immediately, since it is recommended to store these products in the refrigerator for no more than 24 hours.

Storing cakes and pastries

How many days can a cake you make last? How many days can a cake you make last? We all know that you cannot eat food after the expiration date - this is fraught with very unpleasant consequences. This rule applies not only to cottage cheese or sausage, but also to sweets and cakes. If with store-bought sweets everything is more or less clear, the production date and expiration date are indicated on the packaging, then what about a cake prepared at home? Let's figure it out. Often one of the main ingredients for making a cake is cream - a very quickly perishable product, especially if it contains raw proteins. This component determines the short shelf life of the sweet. On an industrial scale, this issue is solved quite simply - by adding preservatives.