Protein Cake Cream

Surely many people are interested in how to properly prepare protein cream for such food as cakes and pastries. Now I will tell you a detailed recipe for this cream. We begin the preparation of protein cream for confectionery with the fact that we take 100 milliliters of water and dissolve 200 grams of granulated sugar in them, put on medium heat and cook over medium heat until viscosity. The viscosity is considered good if a drop of syrup does not spread on the palm of your hand or on any flat surface. After that, we separate the egg whites from the yolks (we won't need the yolks, they can be used for other purposes). Now beat the separated egg whites with a mixer or just a whisk into a strong foam foam. In order for the egg whites to beat better, add a small amount of table salt to them (approximately at the tip of the knife). After that, pour hot sugar syrup into the beaten egg whites little by little, in a very thin trickle, and beat the whole mass well until smooth. This way we get protein cream for tori and cakes. You can use it for its intended purpose in your recipes.