Sugar is dissolved in 150 ml of boiling water, add citric acid and cook over low heat to a lazy bubble (when the syrup just begins to boil but do not boil!) At the same time, beat egg whites in resistant foam (better to do this using a standing mixer, hands-free you still need) without ceasing to whisk the egg whites, pour a thin trickle of finished syrup and then stir for about 15 minutes. The cream becomes fluffy and really holds its shape well.

Now the cream is ready, make your favorite cake and decorate delicious cream. The cream is very similar to the protein cream with the purchase of cakes ready! This recipe shared with me Svetlana on the site "Classmates", for which I am very grateful!!!