White cream icing for a cake – a detailed recipe cooking. 
Photo of the dish: Леви БраунTime: 20 minutes Difficulty: easy. Quantity: Approx. 2 tbsp. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large egg squirrels
- 3/4 Art. Sahara
- A pinch of salt
- 240 gr. butter, room temperature
Recipe preparation:
- Mix egg whites, sugar and salt in a heat-resistant bowl. Put in a water bath and beat until sugar is not dissolve. Remove the bowl from the water bath and cool slightly.
- Beat the egg mixture with a mixer at high speed until thick consistency for 12-15 minutes. Add butter and continue to whisk until smooth. Use white cream-glaze for decorating the surface of the cake or as interlayers.
