Protein cake decorating. Protein cream for cake

Homemade confectionery compares favorably with their store-bought counterparts in taste. Each housewife has her own signature recipe. But many will agree that the protein cream for decorating the cake in all respects is best suited for cooking at home.
So, how to make protein cream for decorating a cake at home.

A simple recipe for protein cream for decorating cakes

To make a cream for decorating a product from proteins, you will need:

• protein - 3 pcs.;
• sugar - 120 g;
• 0.5 teaspoon lemon juice;
• salt.

Lemon juice is needed to remove the sugary taste, salt - to facilitate the whipping process.

The eggs must be chilled before cooking. Additionally, you can cool the container for whipping.

Dishes must be clean and dry. Use glass or metal wide bowls. Aluminum, enameled containers are not suitable.

1. Protein cream to decorate cakes, they also cook in a water bath. Before this, the proteins are beaten a little, and then continue beating in a water bath at the lowest heat.
2. After a lush foam is formed, set the dishes aside from the fire, continue to work until the mixture has completely cooled. An indicator of quality is the formation of a thick stable mass.
3. Without stopping work, gradually add sugar. It is necessary to ensure that the sugar dissolves completely, otherwise the cream will not be elastic enough. This will affect taste qualities and the appearance of the product.
4. At the end, add a few drops of lemon juice, dyes, aromatics.
   This is the easiest protein cream recipe to use at home.

Protein-oil cream for cake decoration

Butter-protein cream is ideal for decorating a cake. It goes well with biscuits.

Would need:

• protein - 3 pcs.;
• powdered sugar - 150 g;
• butter - 150 g;
• lemon juice, vanilla sugar

To properly make a protein-oil cream for decoration, the oil must be room temperature. You need to get it out of the refrigerator in advance; you cannot melt it on fire.

1. Proteins are whipped as usual, at a low mixer speed. After the mass begins to bubble, add to it powdered sugar and vanilla sugar. The mixer speed is increased.
2. After the formation of a thick mass, oil is gradually added to the mixture. The process continues until a fluffy homogeneous mixture is obtained. As an additive, you can use chocolate, cocoa, fruit puree.

Protein cream with gelatin for cake decoration

Protein cream with gelatin is great for decorating a confectionery. You can also make a cake soufflé out of it.

The following products are needed:

• squirrels - 5 pcs.;
• gelatin - 2 tbsp. l.;
• water - 1 glass;
• sugar - 1.5 cups;
• lemon juice or citric acid.

1. Gelatin is poured with hot water, left to swell. If, after cooling, lumps are visible, the mixture must be heated until they are completely dissolved, left to cool again. Gelatin should not boil!
2. Add sugar and lemon juice to the proteins, get to work. After increasing the volume by 3 times, gradually add gelatin.
   The process ends once all the gelatin has been introduced.

This protein cream cake decorating recipe can also be used when making candy or dessert.

Protein-custard for cake decoration

It is used for lubricating cakes, filling baskets, tubules.

You will need:

• protein - 3;
• sugar - 6 tbsp. spoons;
• water - 50.0;
• vanilla powder - 0.5 tsp. spoons.

1. Divide sugar into 2 parts. One to use for cooking sugar syrup.
2. Place sugar in a saucepan, add water, keep on fire until large bubbles form. To prevent lumps from forming, the syrup must be stirred periodically during the cooking process. If, when removing the spoon, it stretches in the form of a thread, this indicates readiness.
3. Proteins are pre-cooled. Shortly before the syrup is ready, start beating them until completely thickened and increase in mass by 5 times.
4. Pour in the rest of the sugar, vanillin, continue beating. Make sure the sugar dissolves completely.
5. Then, without interrupting the process, pour in the sugar syrup. The process is continued until complete cooling.
6. To reduce the time, you can place the container with the mass in cold water.

Your protein cake decorating cream is ready.

How to decorate a cake with protein cream?

To festively and elegantly decorate the cake with protein cream at home, you will need:

• dyes of different colors;
• confectionery spatula;
• pastry bag;
• nozzles

1. After impregnating the cakes, proceed to their lubrication. Use a pastry spatula. You need to grease the cakes both on the sides and on top.
2. The remaining mass is divided into several parts, a dye of different colors is added to each. Fill a pastry bag with it, use nozzles to make decorations in the form of flowers, figures, patterns.
3. As dyes, you can use beet juice or medical brilliant green.
4. Additionally, you can decorate the product with shavings and grated chocolate.

Surprise and delight loved ones with your skill.

Protein varieties of cream are most often used in home baking. They are easy to prepare, tender and sweet. In addition, they are successfully used as decoration.

Delicate, with a slight sourness of proteinaceous custard perfect for layering sponge cake, eclairs, decoration of the finished dessert. The cream is stable, keeps its shape perfectly. For decoration, place the cream in a syringe or pastry bag, squeeze out right amount onto the surface or sides of the cake and refrigerate.

Ingredients:

1. 88 milliliters of water.
2. 3 squirrels.
3. One glass of sugar.
4. One third of a teaspoon of citric acid.

Cooking process:

1. Break the egg whites into a deep bowl. Refrigerate them first.
2. Mix water and sugar in a separate bowl.
3. Reduce the syrup, stirring, for 6 minutes. At the very end, add citric acid.
4. Beat egg whites with a mixer until foamy.
5. Pour the hot syrup along the wall of the bowl in a thin stream into the protein foam and beat for about 11 more minutes. The mass will instantly increase in volume.
6. You can immediately use it for a layer of confectionery.

Protein-oil cream

A rich protein-oil cream turns out to be very dense, thick. Excellent for filling custards, sandwiching biscuit cakes, as well as decorations of any confectionery.

Ingredients:

1. Powdered sugar - 150 grams.
2. 3 pieces of egg white.
3. A packet of vanilla (or sugar).
4. 150 grams of softened butter.

Cooking process:

1. Separate the proteins and beat them very intensively until the state of foam, stable and elastic.
2. At the end, add vanilla and powder to them. It is advisable to sift the powder before use.
3. Chop the butter into small pieces.
4. Add one piece at a time to the foam during whipping.
5. After 11–12 minutes of whipping, the cream is completely ready for use: you can layer cakes with it, decorate desserts. After registration, the product must be removed in the cold so that the cream "grabs".

Protein cream with gelatin

The protein cream is very gentle, has an airy, very delicate structure. Therefore, if the technology is not followed, it can settle or delaminate. To prevent this from happening, gelatin is added to the cream. Ready, it turns out to be elastic and stable and is suitable both for gluing cakes and for decorating finished pastries.

Ingredients:

1. One and a half cups of sugar.
2. One teaspoon (5 grams) of citric acid.
3. 10 tablespoons plain water.
4. 5 proteins.
5. 2 tbsp. spoons of powdered gelatin.

Cooking process:

1. First, fill the gelatin with water and leave for 20 minutes so that it swells properly.
2. Then we place a saucepan with swollen gelatin on a steam bath and heat it, not bringing it to a boil.
3. Let it cool down completely.
4. Beat the whites with a pinch of citric acid until "peaks" appear - the mounds made with a spoon will not fall or settle.
5. Add sugar, beat.
6. Pour the dissolved gelatin along the wall and mix with a mixer for a few more minutes.
7. In order for the cream to become durable, after layering or decorating the cake, it is necessary to remove the product in the cold for at least 3-4 hours.

Protein cream for biscuit cake

The simplest, but no less tasty, protein cream for a biscuit dessert is easy to prepare. Even a novice hostess can handle this. The main rule is that the proteins should be well cooled before whipping, wipe the dishes where the cream will be whipped clean, and use a fairly powerful mixer (or blender).

Ingredients:

1. Chicken proteins - 4 pieces.
2. A glass of granulated sugar.
3. A teaspoon of fresh lemon juice (can be replaced with a pinch of acid).

Cooking process:

1. Cool the whites, separate from the yolks, pour into a bowl for whipping. Make sure that no drops of yolk or moisture get into them.
2. Whisk by adding lemon juice.
3. Put in a spoonful of sugar. Vanilla can be added if desired.
4. The cream should be airy, light, snow-white.

Video gallery

We advise you to prepare:

Ideal for decorating baked goods. If you do everything right, the decoration from such a cream will keep its shape, will not spread, it will turn out snow-white and very tasty. You can layer cakes with protein foam, fill cakes, decorate a cake and cook original flowers and leaves at home.

Like any other, protein cream for decorating a cake is prepared in a special way. He is a little capricious, requires compliance temperature regime and a certain speed and time of whipping. Follow the recommendations:

1. The container in which the protein mass will be whipped must be wiped dry. Also, there should be no traces of fat on the walls and bottom.
2. When separating the proteins, make sure that no drops of the yolk get in, otherwise the foam will not be lush and stable, and it will not be possible to prepare a high-quality cream.
3. Readiness is checked as follows: with a spoon or whisk, you need to lift a small part of the cream. If the slide does not settle, the mass is ready for decoration. This method is also called "to lush peaks."

1. The temperature of the proteins should be about 10 degrees, that is, in the evening they must be placed in the refrigerator, and taken out immediately before cooking. The dishes in which you will beat the foam should also be cold - put it in the cold for half an hour. If the eggs have just been bought, and the cream needs to be made quickly, beat the whites in a bowl set in another container with ice water (ice).

Do not overdo it when whipping the foam, otherwise it will turn out to be "clogged", lose airiness. Depending on the power of the mixer, the process lasts about 5-10 minutes. Beating whites with a whisk at home is difficult and long: it will take you at least half an hour. You can use an immersion blender. In this case, it is necessary to constantly scroll it over the entire container or twist the dishes with proteins themselves.

protein cream recipe

The standard recipe is very simple. Buy all products in advance and put in the refrigerator for the whole night. Start making cream only when the cake is completely ready for decoration: assembled, its surface is covered with icing, cream or confiture and leveled. Protein custard is denser, and the recipe is also simple. The most stable cream based on proteins - with the addition of gelatin.

Ingredients:

1. Sugar - 1 cup;
2. 3 proteins;
3. 100 milliliters of ordinary water;
4. Salt - 1/5 teaspoon.

Cooking process:

1. Boil the custard syrup. To do this, mix sugar and water, put the saucepan on a small fire. Bring to a boil and start stirring vigorously. Boiling time - about 35 minutes. The syrup should be thick enough, caramel-colored, and lose some volume. Stir regularly, otherwise the syrup will simply harden and turn into a lollipop.
2. We check the readiness of the syrup using the ball method: drop a large drop of syrup into a glass of cold water, wait until it cools. Remove the drop and roll into a ball in the palms of your hands. Happened? The syrup is completely ready for this recipe.

1. 5-8 minutes before the syrup is ready, start whipping the egg whites. Carefully separate them, add a little salt, dip the beaters of the mixer there and turn it on at medium power. After about three minutes, increase the power to the maximum. When the squirrels do not flow from the upturned dish, begin to pour in the hot (freshly removed from the heat) custard syrup. The jet must be very thin, it must be poured in slowly, otherwise the proteins in the foam will simply boil.
2. It is necessary to beat the mass until it cools down. At this stage, it is advisable to have an assistant so that someone interferes with the syrup, and someone whips the whites.
3. To cool the custard faster, you can place the whisking bowl in another container of cold water before decorating the cake. Cream with gelatin must be immediately removed in the cold.

Protein cream for cake decoration can be flavored and tinted. As a flavoring in accordance with the recipe, you can use:

• vanilla powder or extract;
• rum, liqueur, cognac;
• lemon or orange zest (you can simply decorate on top of the cream);
• some nut flour.

Dyes are used food according to the recipe. The cream has a snow-white color without yellowness, as in oil, so any color will be pure and without impurities. Cocoa powder can be used as a dye: it is mixed with sugar, which goes into syrup. But more often, the protein mass is left in its natural form - snow-white peaks, flowers or sides look great on the surface of the cake, especially if it is covered with contrasting icing, cream or caramel.

Jewelry based on protein cream

Snow-white or tinted according to the recipe protein cream can be used anywhere in the cake: sides, top, layer between the cakes. From it you can prepare many decorative elements of a confectionery product:

1. Sides. You will need a cornet with a nozzle. The cream is squeezed onto the prepared surface (icing, jam) along the entire top line of the cake.
2. Lettering at home. The smallest nozzle is used. It is necessary to complete the inscription with a sharp movement back so that there is no ugly “tail”.
3. Flowers. Roses, lilies, chrysanthemums, tulips, daisies - a pliable protein cream is suitable for forming any flower, leaf or other figure. The recipe for making these flowers is extremely simple. Flowers can be prepared immediately on the cake, and separately on a plastic “nail” with a round hat or other improvised means. A separately made flower can be placed on a glass or glass and put in the freezer for 10-15 minutes. This will make it easier for them to decorate the cake without wrinkling it.
4. The sides of the cake are also decorated with cream using a syringe or a bag with a corrugated nozzle. The diameter of the nozzle is not less than 0.5 cm.
5. The easiest recipe is to cover the entire surface of the cake with cream, and then decorate with fruit slices or sprinkles, nuts, grated chocolate. This is easiest to do at home.

Protein cream adheres perfectly to both the dough and the coating. It fills all the bumps and cracks on the surface of the product, and therefore can serve as an excellent coating in any cake recipe. Light texture, minimum calories and snow-white color - the cake decorated with protein cream is elegant and beautiful. You can decorate the decor from it fresh fruit and berries lined with slices, cocoa powder (you can use stencils), various sprinkles, mastic elements and chocolate figurines or homemade openwork patterns.

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More

Today we will take a closer look different ways decorations homemade cake with the help of mastic, marzipan, protein cream, fruits, chocolate, meringue meringue. It is incomparably more pleasant to enjoy the taste of an exclusive cake, prepared and decorated with your own hands, than to eat a store-bought product with ingredients of unknown quality. Is it difficult to master the decoration of cakes at home ... so much so that our dessert dish surpasses the purchased options in quality and beauty? Absolutely not difficult! And in this material you will find master classes (see photo and video tutorials) on decorating cakes. You will learn how to make protein cream for decorating a cake and how to apply it on the surface of a treat to make delicate patterns and flowers.

How to quickly decorate a homemade cake with protein cream:

STEP-BY-STEP RECIPE. HOW TO PREPARE PROTEIN CREAM WITH YOUR HANDS .

HOW TO DECORATE A CAKE WITH ICE, MARZIPAN, CHOCOLATE .

If you try to decorate your masterpiece like a store, it will look boring and not original. But if you connect the chef's imagination, the confectionery miracle will look amazing, so you can cover up all the mistakes that were accidentally made when baking the cake. Guests will admire it appearance, and they won’t even notice that the filling turned out to be rather dry, and the shape of the product is different from what was originally planned. Today, decorating homemade cakes is very popular with housewives and many create real masterpieces of culinary art with their own hands!

One of the most popular means for decorating homemade cakes is cutting fruits and berries. You can come up with bright and colorful combinations of chopped apples, raspberries, kiwi, oranges, cherries, strawberries. Figures are cut out of fruits, or they simply cover the top with slices. Small berries can simply be carefully laid out on top, whole. Not enough fruit for your invention? Feel free to add jelly to them.

Decorating cakes at home with fruits does not take much time, and the result exceeds the wildest expectations. But you should not water the cake with a watery mass, which at one moment will be on the edges of the festive plate. It is better to wait, and when the jelly begins to harden, cover your masterpiece with a thick consistency.

• Decorating the cake with protein cream is another win-win option, especially if you have a pastry syringe on hand, it will help to draw an elegant picture on the surface of the cake. What is the most preferred cake decorating cream?
• Cream Standard Ingredients:
• butter, beaten eggs and cream with added sugar.
• Cream with condensed milk.
• Beat the melted butter with a mixer, add condensed milk and beat until the consistency becomes the same type. Next, the skazu cream is placed in a syringe and the drawing lesson on the cake begins. Instead of a syringe, a plastic bag with a cut off edge is suitable; with gentle pressure, the lines will turn out to be quite thin.
• Raising the topic of decorating holiday cakes, one cannot fail to mention such a popular method in our time as decorating cakes with mastic . If modeling from plasticine was once your hobby, then feel free to decorate the cake with mastic. To begin with, you can make milk mastic at home from milk powder, condensed milk and powdered sugar (all components in equal proportions).
• Mix the powder with milk powder, pour everything into condensed milk, mix again. The product will look like plasticine - sculpt whatever your heart desires. Finished figures should dry a little. Figures can also be flat: roll the mass into cling film like a dough (previously sprinkled with powder) and cut out the desired shapes with a knife. Overdried mastic wrap in a film, sprinkle too sticky with powder.

Now you know how to make protein cream for decorating a cake, how to decorate a cake with fruit or mastic at home. We will be glad if you share your recipes for cooking and decorating cakes in the comments to the article.

Protein cream is one of the main confectionery creams, which, as the name implies, is prepared on the basis of egg whites and sugar. Most of us have known its taste since childhood, because it was the protein cream that was traditionally filled with the famous cakes-baskets.

The main recipe involves the use of fresh proteins chicken eggs and sugar, which are beaten until a fluffy thick mass is formed. In addition to the main one, there are other ways to prepare the cream - in a water bath, with the addition of cream, butter and other ingredients.

Protein cream is used for filling cakes, eclairs and other desserts. In addition, it can be used to decorate cakes and as an independent dessert.

Protein cream - the main recipe step by step

This cream is otherwise called "raw". The fact is that the ingredients do not undergo any heat treatment, but are used raw. Therefore, it is extremely important to choose the freshest and cleanest eggs.

Taste Info Syrup and Cream

Ingredients

• egg whites - 3 pcs.;
• powdered sugar - 130 g;
• a few drops of lemon juice.

How to make protein cream at home

Place the cooled proteins in a bowl and beat them with a mixer, first at low speed, then gradually increase it.

When the proteins form stable peaks, without stopping whipping, add the sifted powdered sugar to them in small parts.

Together with the last portion of the powder, add a few drops of lemon juice and beat until the powder is completely dissolved. Cream is ready!

Protein cream in a water bath

This type of cream is safer than the previous one, since the proteins here are amenable to heat treatment. Therefore, if not perfectly clean and fresh eggs, then it is better to opt for this recipe.

Ingredients:

• proteins of large chicken eggs - 4 pcs.;
• sugar - 1 cup (about 200 g);
• vanilla sugar - 1 sachet;
• citric acid - a large pinch.

Cooking:

Prepare water bath- Pour a little water into the pan and set it on medium heat to boil.

Place all the ingredients in a clean and dry bowl and beat them with a mixer for 1.5-2 minutes until the mass becomes homogeneous.

Transfer the bowl to the water bath and continue beating at low speed.

When the mass becomes sufficiently fluffy, turn the mixer to a higher speed and continue beating for another 5-6 minutes.

Then remove the cream from the water bath and beat for another 2-3 minutes.

When the peaks on the surface are very stable, the cream is ready. It can be used for cakes and pastries, it keeps its shape perfectly, you can use culinary nozzles to make beautiful decorations on the cake.

Protein cream for eclairs

Eclair is a dessert of French origin, which is a pastry made from choux pastry hollow inside. Traditionally they are filled with cream. Most often used custard or chocolate cream, but protein can also be used. Then the dessert will become lighter and more airy.

Ingredients:

• egg whites - 3 pcs.;
• sugar - 1 cup;
• drinking water - 100 ml;
• a pinch of salt;
• a few drops of lemon juice.

Cooking:

Mix water with sugar and put on high heat.

Continuously stirring the syrup, boil it for 10-15 minutes. Readiness can be checked by dropping the syrup into cold water. If you can roll a ball out of it, then the syrup is ready.

Combine the whites with salt and lemon juice, beat them until stable peaks form.

Without ceasing to beat, pour boiling syrup into the cream.

Beat the cream until it cools completely, and then fill the eclairs with it.

Cream of proteins and cream

This version of the cream will have a gentle creamy taste and it's easy to prepare. It is important to consider that here, as in the main recipe, raw proteins are used. Therefore, special attention should be paid to the quality of eggs.

Ingredients:

• fresh squirrels - 4 pcs.;
• sugar - one and a half glasses;
• heavy cream (at least 25%) - 1 cup.

Cooking:

1. Mix egg whites with sugar and beat until fluffy.
2. Whisking constantly, pour in the cream in a thin stream.
3. The result is a smooth glossy mass - this is the protein-butter cream. It is perfect for decorating desserts.

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Protein-oil cream

Delicate and delicious, reminiscent of ice cream, the cream is mainly used to decorate various desserts. Let's figure out how to make a protein cream with butter.

Ingredients:

• squirrels - 3 pcs.;
• powdered sugar - 150 g;
• butter - 150 g;
• lemon juice - a few drops.

Cooking:

Prepare the butter - take it out of the freezer so that it warms up to room temperature.

Place the whites in a clean and dry bowl, then lightly mix them with a whisk (it should also be clean and dry).

Add a few drops of lemon juice to the proteins and beat everything together at a low mixer speed for 3-4 minutes.

Increase the speed a little and gradually add powdered sugar to the proteins, continuing to beat.

When stable peaks begin to form on the surface of the protein mass, reduce the speed a little and add the softened butter bit by bit, without ceasing to beat.

When all the butter is in the cream, continue to beat for another 1-2 minutes until smooth. Cream for the cake is ready!

Dyes for protein cream

Quite often on confectionery you can see decorations made of colored protein cream. Fillers for various cakes, tubes and, of course, patterns on the cake can be colored. Making colored protein cream at home is not at all difficult. For this, ready-made dyes or natural ones that you can make yourself are suitable.

To color the cream, the following ingredients are suitable:

• Carrot juice. It will color the finished cream in a bright yellow color.
• Orange dye can also be made from carrots. To do this, grate it on a fine grater, and then fry in in large numbers butter(the ratio of oil to carrots is 1:1). When the carrots become soft and the oil turns orange, put the mass on cheesecloth and squeeze well. The resulting liquid is the dye.
• Saffron or turmeric will give the cream a rich yellow tint. To do this, the spice powder must be diluted in a small amount of water and insisted for a day. So it will turn out natural dye.
• Beetroot is known to intensely color foods in a rich pink color. To make a natural dye out of it, you need to grate the beets, pour a small amount of water (to cover) and boil for 30-40 minutes. Strain the finished broth. He will be the dye.
• Juice, syrup and puree from red berries will give the cream a red color.
• Pomegranate juice and red wine will also turn red.
• Decoction of red cabbage is a blue dye.
• Juice from blueberries or dark grapes will give the cream blue and purple hues.
• Spinach can be used to make green dye. To do this, squeeze it through gauze and use the resulting juice as a coloring agent. Or you can grind the spinach leaves to a puree state - it will also color the cream green.
• Coffee or melted chocolate will color the cream in the appropriate brown shades.

In addition to the ingredients described above, any jam can be used to give the cream the desired color.

Protein cream with jam

The cream according to this recipe is somewhat more difficult to prepare than the usual one, but the result will certainly please. finished product will have not only a beautiful color, but also a fruity or berry flavor. You can use jam or jam.

Ingredients:

• squirrels - 3 pcs.;
• gelatin - 1 tsp;
• sugar - 90 g;
• a few tablespoons of any jam (depending on the desired color of the finished cream and taste).

Cooking:

Soak gelatin in a little water to swell.

Put this mixture on the slowest fire and stir it constantly until the gelatin dissolves.

Heat the jam, rub through a sieve and dissolve the sugar in it.

Boil the jam over low heat for 5-6 minutes, add the gelatin mass to it and mix.

Beat egg whites as usual until stiff peaks.

In small portions, add to them a mass of jam, without stopping whipping.

You will get a colored protein cream with a fruity taste.

If you wipe the jam through a large sieve or grind it in a blender, then the finished cream will have small inclusions of fruit, as in the photo.

Tips

• Proteins will whip better if they are pre-cooled.
• The bowl and whisk must be perfectly clean and dry. It is also advisable to pre-cool them.
• At the final stage of whipping the proteins, you can add a little liquor to them - this will give the finished cream a unique flavor.
• Eggs are best chosen fresh. Proteins from old eggs beat worse.
• In order for the proteins to beat well, a pinch of salt, a few drops of lemon juice or vinegar are added to them.
• Choose a container several times larger than the initial volume of the proteins, as they will increase greatly during the whipping process.
• For whipping, it is better to choose a bowl made of glass or enameled. Definitely do not use aluminum dishes - because of it, the cream will turn gray.
• Beat egg whites first at low speed and then gradually increase it.
• It is important to ensure that in the process of whipping, the whisk touches the entire protein (along the walls of the bowl and at its bottom).
• The finished cream is stored in the refrigerator for no more than 36 hours.

In the traditional sense, protein cream is a cream made from egg whites and sugar. However, there are many other ways to prepare it: the technology may change - for example, the cream is brewed; other ingredients are added - butter, jam or cream, etc.

Whatever recipe the hostess uses, protein cream is always tasty and even quite healthy. Use it to stuff cakes and tubes, or to decorate desserts. It can also be served as an independent dessert, garnished with fruit. But for smearing the cakes, it is better to choose a different cream, since the protein one will be too airy.