Cream for rose petals on cake
Description
The cream for rosettes on a cake is quite simple to prepare. First, beat the egg whites with a mixer, then prepare a sugar syrup, adding a little citric acid to it. Next, gradually pour the syrup into the egg whites and continue beating with the mixer for about 7 minutes. The cream will become firm and perfect for creating decorative rosettes on a cake. To make the cake more colorful, don't forget to use food coloring in the most vibrant shades. And to make your rosettes as beautiful as those in the finest pastry shops, be sure to buy special tips for pastry bags. Good luck and enjoy!
Instructions
- 1
Step 1
Beat the egg whites with a mixer.
- 2
Step 2
At the same time, place the sugar with hot water over medium heat and cook until bubbles form, stirring continuously. At the end of cooking, add the citric acid.
- 3
Step 3
Gradually pour the syrup into the egg whites, add vanilla sugar, and beat with a mixer for another 5–7 minutes until you get a firm, airy white mass that does not fall off the spoon.
- 4
Step 4
Then divide the cream into small bowls and add food coloring. The rose cream is ready!