Butter cream
Instructions
Collect the egg whites in a copper calderotto and mount them in firmly with snow a whisk or electric mixer, then add gradually 200 g sugar, continuing to beat the mixture.
Prepare a syrup in a saucepan with the rest of the sugar and water, let it boil until it is at a temperature of 112 degrees and embed to whipped egg whites, pouring it.
Work the butter cream into a bowl, then add, little by little, the mixture of egg whites and sugar.
You can use the simple cream or soup, seasoning to taste, for example with the addition of coffee or cocoa powder.
