Dietary cream for cake: recipe for low-calorie cream and glaze for Easter cakes and biscuits, custard and curd options

Eating desserts without gaining weight is the dream of everyone who is losing weight. Believe me, this is quite real. Nutritionists say that almost any treat can be made dietary. To do this, you need to replace high-calorie ingredients with similar, but less fatty and more natural.

Diet cream for cake is easy to prepare and has a pleasant taste. And the low-calorie glaze will make the taste and aroma of the dessert more rich. This sweetness contains fewer calories, more nutrients, and does not contain chemical ingredients.

Classic protein cream

This classic protein cream recipe is suitable for shortbread confectionery. It is very good for biscuits.

The mass is prepared only from raw ingredients and is not thermally processed.

It is very important to choose fresh eggs so that the egg whites rise and the dessert turns out fluffy.

The cream made from egg whites and sugar is not only delicious, but also very easy to prepare. A step-by-step recipe will help you prepare a fluffy and airy delicacy for decorating a birthday cake or sweets.

Ingredients:

sugar - 100 g;
a pinch of salt;
eggs - 2 pcs.

Preparation:

Separate the proteins as accurately as possible. Cool.
Using a mixer, beat the egg whites, gently increasing the speed.
Add sugar little by little during the process. Also add a little salt - about 2 grams.
Beat the whites until stiff and stiff peaks form.

With jam

Cooking time: 20 minutes.
Number of servings: for 10 cakes or 1 cake.
Calorie content of the dish: 210 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: medium.

This recipe is more labor-intensive than the classic one, but you will be pleased with the result. The finished product not only has an attractive appearance, but also a pleasant berry or fruit taste. You can add any jam or preserves to the protein cream, but the component must be crushed in a blender or rubbed through a coarse sieve. The finished product can be stored in the refrigerator for no longer than 36 hours.

Ingredients:

granulated sugar – 90 g;
proteins – 3 pcs.;
gelatin – 1 tsp;
any jam - 3 tbsp. l.

Cooking method:

Soak the gelatin in a small amount of water in advance.
Once the mixture has swelled, place it over low heat and heat until the gelatin has dissolved.
Heat the jam separately, rub through a sieve and dissolve the sugar in the product. Keep the ingredients on the stove for 5-6 minutes to reduce.
Add the gelatin here and mix the ingredients thoroughly.
Beat the eggs until stiff peaks form and add the jam mixture to them without stopping the beating. After 3-4 minutes, the protein filling for baking is ready.

Custard protein cream

This recipe for protein cream for a cake differs in that it is prepared in a water bath. It is most often used in desserts for children, as egg whites can be processed and are safer than raw ones.

If you are not sure about the quality of the eggs you buy, then it is better to steam the protein cream.

Custard using a steam bath turns out to be as airy as the classic one, but safer and much fluffier.

Ingredients:

egg whites – 4 pcs;
vanilla sugar – ½ tsp;
citric acid – 1/3 tsp;
sugar – 180 g.

Preparation:

Fill a saucepan or saucepan with water and place on the fire until it boils.
Beat the egg whites, gradually adding sugar in small quantities to prevent the appearance of lumps that will precipitate the mixture.
As you beat, add vanillin and citric acid.
When the cream becomes homogeneous, place the container in a water bath, continuing to beat, but at the lowest speed setting.
When the mass begins to grow and becomes fluffy enough, increase the beating speed and continue at this pace for another five minutes.
Remove the cream from the water bath and continue the whipping process for a couple more minutes. When the mass acquires the stability of protein peaks, it is ready.

Recipes for your cookbook

Classic version of protein cream

The saucepan for preparing syrup is initially thoroughly washed and scalded with boiling water. The container for whipping egg whites is wiped dry.

To prepare sugar syrup, pour 500 grams of sugar into a saucepan, add half a glass of water, and put everything on the fire. After the syrup boils, reduce the heat and cook the syrup until small bubbles appear. The readiness of the syrup can be determined visually and using a confectionery thermometer. The readiness of the syrup is checked visually using a dry object, which is dipped in syrup and then transferred to a container with cold water; the drops falling from it into the water should turn into a hard ball, which means the syrup is ready. The second option is to watch how the syrup flows from a spoon; if the consistency is similar to bee honey, then the syrup is ready. Once ready, add 1 teaspoon of citric acid to the sugar syrup and mix everything well.

At the same time, 5 pre-cooled eggs are taken and the whites are separated from the yolks. After which the whites are whipped with a mixer until a fluffy foam forms. Next, the finished syrup is slowly added to the whites in a small stream, while we do not stop the beating process.

After the sugar syrup is combined with the proteins, the container is placed in cold water and the process of beating the creamy product continues until it cools completely. After which the finished product is placed in the refrigerator for 30 minutes and the cream is ready to decorate the cake.

German version of protein cream

This recipe for protein cream is quite easy to prepare and will allow you not to lose face when you need to prepare a delicious dessert in a short time.

To prepare the cream, take 3 chilled eggs. Without fail, the whites are separated from the yolks and whipped until a stable, fluffy foam is formed.

Also, to prepare the creamy product, you will need 300 grams of gelled sugar, which is poured into a saucepan, filled with 150 milliliters of cold water, that is, in a 2:1 ratio, and placed on the fire until it boils. After which the heat is reduced and the mixture is cooked for 10 minutes. In this case, the volume of liquid should decrease by almost half. You need to be careful not to overcook the syrup, as it will taste like burnt sugar.

After that, syrup is slowly added to the pre-whipped cream in a thin stream and whipped with a mixer until the cream product cools completely. The cream according to this recipe retains its shape well and does not settle. For decoration, it is best to use a pastry bag. According to the confectioner's taste, flavorings or alcohol-free food colorings can be added to it.

Protein-butter cream

This recipe allows you to end up with a dense and creamy product. It is suitable for both filling eclairs and making sponge cakes.

To prepare it you will need 3 chilled eggs, the whites of which are separated from the yolks. The recipe uses only whites, which are whipped with a mixer until a fluffy, elastic and stable foam is formed. At the end of whipping, add 150 grams of powdered sugar and 1 bag of vanilla to the protein mass. Everything is mixed and whipped. To obtain a homogeneous mass, the powder must first be sifted.

150 grams of butter must first be softened at room temperature, chopped into pieces and added one at a time to the protein mass, without ceasing to beat. After 12 minutes of whipping, the readiness of the creamy product can be stated. After which it can be used to decorate the finished product. After this, the cake must be placed in the refrigerator for a while to set the cream.

Variant of protein cream with condensed milk

This recipe for protein cream with condensed milk allows you to get a creamy substance with a rich milky taste. Protein cream with condensed milk is optimal for layering and decorating cakes.

First, 20 grams of gelatin are soaked in 235 grams of cold water for swelling. At the same time, 600 grams of sugar are added to cold water. In this case, the proportion 4:1 must be observed. Water and sugar are brought to a boil and boiled to the consistency of thick syrup. After swelling, the gelatin mixture is placed in a steam bath and heated, stirring, until the crystals are completely dissolved. Then it is combined with sugar syrup and heated a little more in a water bath.

Take 130 grams of boiled condensed milk, add 290 grams of pre-softened butter and beat it all with a mixer until smooth and put it in the refrigerator for a while.

150 grams of fresh chilled egg whites are whipped with a mixer until fluffy foam forms. Syrup with gelatin is gradually added to it in a small stream, whipped again and cooled. Then the oil mixture is added to the protein mass, everything is whipped again until fluffy and homogeneous. To the resulting creamy mass add 3 grams of citric acid, 15 grams of cognac and 15 grams of vanilla powder. Everything gets mixed up. Cream with condensed milk must be cooled before use.

Variant of protein cream with coconut

Coconut-protein cream, which additionally uses corn syrup and coconut flakes, has become quite popular for decorating confectionery products. It is distinguished by its exquisite taste and the ability to maintain a stable shape.

Protein cream

Regular protein cream for a cake can be made even tastier by adding cream to it. The taste of this protein-butter cream is delicate, pleasant and rich.

Pay attention to the quality of the eggs, since whipped whites will require raw products that will not be further heat-treated.

Ingredients:

egg whites - 4 pcs.;
sugar - 250 g;
high fat cream (from 25%) - 200 g.

Preparation:

Beat egg whites with added sugar until fluffy.
During the process, it is necessary to pour a stream of cream into the whites. Try to keep both the whites and cream at the same temperature.
Beat the mixture until smooth and nice thick consistency. This protein-butter cream is ideal for decorating and filling fruit desserts.

5.Cream for Napoleon

Products: 1. Milk powder 1.5% - 3 tbsp. spoons 2. Corn starch - 1 tbsp. spoon 3. Milk - 200 ml. 4. Sweetener - 10 tablets

How to prepare cream for Napoleon: Grind the sweetener into powder, mix the dry ingredients. Heat the milk in the microwave. Combine both mixtures and stir. Microwave for 30 seconds. Stir for about 2 minutes until the condensed milk thickens. Cool, the cream is ready.

Cream of protein and powdered sugar

The cream made from whites with the addition of powdered sugar has a lighter and fluffier consistency, since this ingredient allows the egg whites to rise even more and achieve greater airiness.

Protein cream with powdered sugar will be an ideal option for light and airy desserts and cake decoration, since cream with sugar will still be heavier and not so fluffy.

Ingredients:

3 eggs (whites);
powdered sugar - 150 g;
lemon juice - 1/2 tsp.

Preparation:

Separate the whites from the yolks and cool. Then begin beating, gradually increasing the speed from low to high until stiff peaks form.
While whipping the protein mass, gradually sift the powdered sugar into the cream.
At the end of whipping, add lemon juice along with the last portion of powdered sugar.

What you need to know

In order to properly prepare the right protein cream for a cake, despite the simplicity of the recipes, you still need to follow some rules:

— fresh eggs must be used to prepare the cream. In this case, they must be pre-cooled. Otherwise, the whites may not whip. It is also of great importance to correctly separate the whites from the yolks, trying to ensure that not a drop of yolk gets into the whites, since this is directly related to the quality of whipping;

— when beating egg whites, you need to make sure that the dishes and the whisk are not greasy or wet;

— for the preparation of a protein cream product, it is of great importance that the syrup be on the fire for a strictly defined time. If you overcook it, then there is a chance that after adding citric acid it may turn dark brown, which makes it unsuitable for making cream;

- when combining syrup and whipped egg white, you must ensure that the syrup is added slowly, in small portions, to prevent the fact that it does not have time to dissolve and frozen caramel drops form in the protein foam, which will negatively affect the consistency of the cream;

— to prepare a cream product, you should never use food colorings containing alcohol, which negatively affects the ability of the cream to retain its shape. It is better to use dyes in the form of a gel or powder, diluted with lemon juice;

— it should also be noted that the taste of the protein cream is fully revealed only at room temperature. Therefore, before serving, a cake or dessert made from protein cream must be removed from the refrigerator two hours before serving.

Protein-butter cream

A simple recipe for cream with the addition of butter will be an excellent solution for decorating a cake. It holds its shape well and with its help it is easy to form flowers and ornaments.

This is a good option for cream under mastic. With it you can easily cover the cake with a sweet decor that definitely won’t slide off.

How to make protein cream at home so that it comes out with a uniform consistency, tasty and glossy?

A step-by-step cooking recipe will help you make the perfect protein-butter cream easily and simply in your home kitchen.

Ingredients:

powdered sugar - 150 g;
butter - 150 g;
egg whites - 3 pcs.;
lemon juice - 1/2 tsp.

Preparation:

Heat the oil to room temperature.
Mix the whites a little with a whisk, add lemon juice and beat at low speed for about five minutes. Then gradually introduce powdered sugar into the cream, gradually sifting it into the protein mass and increasing the whipping speed.
When the whites become firm and fluffy, add the butter a little at a time, beating at a lower speed.
When all the butter has been added, beat the cream for a couple more minutes.
Use a pastry syringe to form the decor or cover the surface of the cake with cream.

Diet cream for cake recipe. Diet cake recipes

All the cakes presented below are very tasty and will not harm your figure and good nutrition at all. Pick your favorite and try its low-calorie counterpart. Step-by-step simple recipes at home will help you quickly and effortlessly make the most delicious cake.

Cheese cake

Ingredients:

egg – 1 piece;
oat flakes – 100 g;
berries – 100 g;
low-fat cottage cheese – 250 g;
raisins, cinnamon, vanilla.

Preparation:

Mix oatmeal with egg and berries. Transfer the resulting dough into the mold and place in the oven for 5 minutes at 180°.

Add raisins and spices to the cottage cheese, spread the mixture onto the crust and bake for another half hour, lowering the temperature to 160°.
Cut the finished cake in half and join the halves together, forming additional layers.

carrot cake

Ingredients:

carrots – 90 g;
corn starch – 1 tbsp;
egg – 1 piece;
soft cottage cheese – 150 g;
oat bran – 2 tbsp;
baking powder – 0.5 tsp;
milk – 4 tbsp;
lemon zest – 0.5 tsp;
sahzam, cinnamon, vanilla.

Preparation:

Mix the bran ground into flour with the egg and milk. Let the mass swell.

Add starch and grated carrots to the dough, mixed with baking powder.
Transfer the dough into a silicone mold and place in the oven for 20 minutes at 180°.
Beat cottage cheese with zest, sakhzam and spices.
Cut the cooled shortcake into 4 pieces, spread with cream and fold into a cake, brushing the edges with creamy residue. Refrigerate carrot cake overnight.

Cake "Turtle"

Ingredients:

for test:
eggs - 6 pcs,
sugar - 1.5 cups,
flour - 2 cups,
cocoa - 1-2 tbsp. spoons,
baking powder - 1 teaspoon
for cream:
butter - 100 g,
sugar - to taste,
sour cream - 2 cups (30%)

Preparation:

Beat the eggs until foamy, add sugar. Gradually add flour with baking powder and cocoa.

Cover a baking sheet with parchment paper, place small shortcakes and bake at 180 degrees for 7-10 minutes.
Set aside 6 shortcakes for the head, tail and legs. And a few more to put on top like a shell.
Prepare the cream: Beat the softened butter with a mixer, gradually add sugar and beat well. Then gradually pour in sour cream and beat the cream.
Soak each shortcake in cream and place one on top of the other in the shape of a turtle. Place in the refrigerator, and after a couple of hours pour in the glaze.

Napoleon cake"

Ingredients:

milk – 0.5 l;
egg – 4 pcs;
powdered milk – 25 g
corn starch – 100 g;
sahzam, vanilla.

Preparation:

Beat eggs with half the milk and 85 g of starch, adding sugar and vanilla to taste.

Bake thin pancakes from the resulting dough. Gently spread the dough using a silicone brush. There is no need for oil here; starch will save the dough from possible burning.
Mix the second half of the milk with the dry milk and the remaining starch, add a little more sakhzam for sweetness. Choose a saucepan with a thick bottom and boil the mixture in it until thickened. During cooking, do not forget to stir it with a whisk.
Coat the pancakes with the cooled cream and place them in a tower. Coat the Napoleon on all sides with the remaining custard and put it in the refrigerator overnight.

Cake "Prague"

Ingredients:

for biscuit:
eggs - 6 pcs.,
sugar - 150 g,
butter - 30 g,
cocoa powder - 30 g,
flour - 120 g;
for cream:
water - 1 tbsp. l.,
egg yolk - 1 pc.,
condensed milk - 120 g,
butter - 200 g,
cocoa powder - 20 g,
vanillin - 1 pinch;
for glaze: chocolate - 70 g,
butter - 50 g,
apricot jam - 50 g.

Preparation:

Separate the whites from the yolks, beat the whites with a mixer, adding 75 g of sugar at the end.

Beat the yolks with 75 g of sugar until light and homogeneous. Add the whites to the yolks, stirring.
Mix flour with cocoa powder. Gently fold the flour into the egg mixture. Pour in the cooled melted butter in a thin stream and stir again.
Grease the pan with oil and place baking paper on the bottom. Bake the biscuit for 30 minutes at 200°C.
Cut the sponge cake into three layers. If it sits long enough, the cakes will not crumble.
For the cream, mix water and yolk, add condensed milk and vanillin. Boil the cream in a water bath until it thickens. Beat soft butter with a mixer until fluffy.
Pour the yolk with condensed milk into the butter and add cocoa powder, continuing to beat. Coat the first and second cake layers with cream.
Place the third cake layer on top, cover it with apricot jam and spread the jam onto the sides of the Prague. Place the cake in the refrigerator for half an hour to allow the jam to set.
Prepare the glaze by melting the chocolate and butter pieces in a water bath.
Pour the glaze over the cake, decorate with the remaining chocolate cream and refrigerate overnight.

Protein-chocolate cream

This delicacy can be prepared using either cocoa or chocolate, previously melted in a water bath. This cream looks beautiful in decoration, and tastes delicate, chocolate, with a creamy note.

Ingredients:

cocoa - 2 tsp;
sugar - 180 g;
egg whites - 4 pcs.;
water - 100 ml;
citric acid - 1/2 tsp;
salt - 2 g.

Preparation:

In a saucepan, mix cocoa, citric acid, sugar and water. Place over low heat and prepare the sugar-chocolate syrup without bringing it to a boil.
Beat the whites into strong fluffy peaks along with a pinch of salt.
Introduce the syrup into the fluffy mass of whites in a stream, whisking the cream. Continue this process for about 10 minutes until elastic.

2.Coffee cream

Ingredients: 1. Low-fat soft cottage cheese – 400 gr. 2. Sugar substitute "Fitparad" - 10 measuring spoons 3. Coffee - 2 teaspoons (ground or instant) 4. Water - 50 g.

How to prepare coffee cream: Brew coffee in 50 ml of water (pour boiling water if the coffee is instant), add Fitparad, stir and strain into a bowl with soft curd. Beat the cream with a mixer.

Protein cream with syrup

The cream made from proteins with sugar syrup turns out to be extremely tender and is essentially custard. It is important not to let the syrup boil, but only to bring the mixture to an amber color.

Ingredients:

sugar - 150 g;
water - 100 ml;
egg whites - 4 pcs;
salt - 2 g;
citric acid - 1/2 tsp.

Preparation:

Prepare syrup from water, citric acid and sugar over low heat.
Beat the egg whites until stiff and stiff, adding a little salt.
Without stopping the mixing process, add sugar syrup to the mixture and beat for about ten more minutes.
Use the cream to decorate or fill desserts.

With cocoa

Cooking time: 20 minutes.
Number of servings: for 10 cakes or 1 cake.
Calorie content of the dish: 200 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: easy.

Original taste, delicate chocolate aroma and appetizing beautiful appearance are the distinctive characteristics of this baking filling. Depending on your individual preferences, the cocoa powder in the recipe can be replaced with black, milk or white chocolate, which is first finely chopped (using a grater or a knife) and added to the other ingredients.

Ingredients:

vanillin – ½ pack;
squirrels – 4 pcs.;
powdered sugar – 100 g;
cocoa – ½ tbsp.

Cooking method:

First, the eggs are beaten with powder.
After 5-7 minutes, cocoa is sent here (it’s better to add 1 spoon at a time).
Without stopping the mixer, vanillin is added to the remaining products.
After another 5 minutes, the protein filling for cakes/eclairs will be ready.

Protein cream with mascarpone

Delicious protein cream with the addition of mascarpone cheese has a pleasant creamy taste, holds its shape well and is simply perfect as a filler for straws and waffle baskets.

This cream goes especially well with a sponge cake, which can be generously layered or made into a roll.

Ingredients:

mascarpone cheese - 800 g;
egg whites - 4 pcs.;
powdered sugar - 200 g;
high fat cream - 200 ml.

Preparation:

Cool the egg whites thoroughly and beat, stirring in the powdered sugar, until stiff peaks form.
Cool the cream and beat until thick.
When the mass becomes strong, you need to gradually add whipped cream and marscarpone to it, beat the mass at low speed until it has a nice thick consistency.
It is best to use it immediately after preparation so that the mass does not lose its shape.

Supplement Options

The protein custard recipe is basic. Many others are prepared on its basis. The main thing is to maintain consistency in its preparation.

Flavorings are often used - natural or artificial, as, indeed, in curd and butter cream.
Add butter.
Stir in condensed milk.
Confectionery alcohol is poured in.
Strengthen with agar or pectin.

Protein cream with gelatin

Preparing protein cream with the addition of gelatin is quite simple. It not only holds its shape well, but also allows you to make beautiful flowers and patterns on baked goods. You can add food coloring to the cream and give the patterns any color scheme. Protein cream with gelatin will work perfectly in decorating cakes and layering fruit desserts.

Ingredients:

gelatin - 2 tbsp;
squirrels - 5 pcs.;
citric acid - 1/2 tsp;
sugar - 250 g;
water - 5 tbsp;

Preparation:

Pour boiling water over gelatin and leave until completely cool. During this time, the gelatin will swell.
Cool the whites and beat with a mixer to stiff peaks along with citric acid and sugar.
When the whites become fluffy and stable, add gelatin, continuing to beat the mass.
After adding all the gelatin, the cream is ready for use and decoration.

Dietary icing for cakes and Easter cakes

Shiny, fragrant, delicious glaze is used to decorate any baked goods. To make it dietary, you need to replace sugar with sweeteners (or reduce its amount), and also reduce the dose of fatty components.

You can prepare the glaze in different ways:

Break 100 g of dark chocolate into pieces and melt over steam. Add 1 tbsp. l. cream, stir.
Mix 3 tbsp. l. cocoa, sugar or sweetener, milk, bring to a boil. When the mixture has cooled slightly, add 20 g of butter.
Mix 2 tbsp. l. cocoa, 3 tbsp. l. sugar or sweetener, add 3 tbsp. l. sour cream (15%). Place over low heat, stir, bring to a boil, remove from heat. Add 15 g butter.

You can prepare the glaze without oil; the thickness can be varied using flour, and refined vegetable oil adds shine. To prepare the chocolate mixture, sugar, cocoa, flour (preferably whole grain), milk are used, and it is simmered in a steam bath. If necessary, it is diluted with hot water. You can add butter to the warm glaze. The calorie content of such glaze does not exceed 115 kcal.

6.Curd and lemon cream

Ingredients: 1. Low-fat cottage cheese - 350 gr. 2. Sour cream 10% - 200 gr. 3. Juice and zest of half a lemon 4. Sugar substitute to taste 5. Vanilla

How to prepare curd-lemon cream: Beat everything with a blender until smooth. Convenient for greasing cakes. Be sure to let the cake soak by placing it in the refrigerator.

9.Cream for eclairs

Products: 1. Creamy cottage cheese 0% - 200 gr. 2. Sugar substitute 3. Instant coffee - 2 teaspoons 4. Agar-agar - 2 gr. 5. Skim milk - 50 ml.

How to prepare cream for eclairs: Mix cottage cheese, sugar substitute and instant coffee in a large bowl. Heat milk in a small saucepan, add agar-agar and bring to a boil. Remove from heat and stir thoroughly.

Main conclusions

Diet creams and cake frosting are a reality. To prepare them low-calorie, you need to follow these recommendations:

As a basis for dietary creams, use a milk base with medium fat content or fruit and berry purees.
Limit the amount of sugar or replace it with sweeteners (stevia, agave syrup, honey).
Reduce the number of eggs to 2-3 pcs. or use only whites.
Use natural products without harmful chemical additives.
Reduce the amount of butter in the recipe.

By following these recommendations, you will prepare a delicious dietary cream or glaze for filling a cake or pastries.

Share your low-calorie recipes that meet the requirements of proper nutrition in the comments.

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