Ingredients

- 150g fresh egg whites (experiments with pasteurized egg whites and albumen didn’t give any decent results).
- 400g sugar.
- 1/3 teaspoon (1-2g) citric acid.
- 70g water.

Process:
1. Combine sugar, citric acid and water in a saucepan and put it on the stove.

2. Put egg whites into a clean bowl. If you used this bowl for buttercream previously, wash it twice and wipe it clean with vodka to make sure it’s not oily(wash again after vodka).

3. When the syrup heats up to 120C (248F) – start whipping egg whites on high speed until you get firm peaks.

4. When the syrup heats up to 130C (266F) – start pouring the syrup into the egg whites in a THIN trickle, still whipping. It takes me 10 degrees (from 120C to 130C) to whip egg whites perfectly well before the syrup is ready. It may take you more or less time depending on your equipment. ⠀When you make the cream for the first time, you can do the following: first heat the syrup to 130C, then start whipping egg whites. When egg whites are ready – quickly heat syrup up to 130C again and start pouring it in.

5. And the key part: after you add the syrup, whip for no longer than 10-15 more seconds (just count) and turn the mixer off.

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