Butter from the fridge cut into small pieces and let stand to allow the oil was room temperature. Proteins combine with sugar in heat resistant bowl. Set a pot of boiling water. Heat in a water bath, stirring constantly with a spatula or whisk. Proteins must be heated to 72°C, so use a thermometer.

I tried in the photo to show how the temperature rises. Do not forget to constantly interfere. Once the temperature has reached 72°C, immediately remove the bowl with "bath" and start whipping our proteins. Continue whisking until the mixture is fluffy and glossy, and completely cool. It takes about 10 minutes.

The switching speed of the mixer to low and start adding butter, a few tablespoons per minute, mixing well after each addition. Once all the butter has been added, add the vanilla extract (I don't, I don't like the taste). Continue whisking on low speed until all air bubbles are eliminated, about 2 minutes. The result here is a butter cream, which can be painted with food coloring to desired color. This cream can be any flavor. Add melted chocolate (for a recipe-tile 200 g) cream get the chocolate. If you RUB fresh raspberries, strawberries or any other berries (the recipe is about 120 -160 g) you will get a delicious berry cream. You can also add the liquid caramel, condensed milk, not forgetting to reduce the amount of sugar in the recipe. The cream is ready, you can decorate the cake as you wish and the ability to use different nozzles and a piping bag.