Perfect cake cream for the piping bag

Ingredients for 1 servings:

• 300 g gelling sugar 2:1
• 50 g sugar
• 1 packet of vanilla sugar
• 150 ml water
• 3 egg whites

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

stable even in hot weather

Mix the gelling sugar, sugar, and vanilla sugar together in a saucepan. Add the water and mix well until the sugar has completely dissolved. Bring everything to a boil, then reduce the heat. Simmer, stirring occasionally, until it reaches a slightly syrupy consistency; this takes about 10 to 15 minutes. Remove from the heat and allow to cool slightly. In the meantime, beat the egg whites for 5 minutes until stiff peaks form. This time is very important, and you shouldn’t shorten it, even if the egg whites already appear stiff. Place the bowl with the egg whites in a cold water bath and gradually add the syrup to the egg whites, whisking in. Once the syrup is fully incorporated, continue beating until the mixture has cooled. This takes about 10 to 15 minutes. Transfer the mixture to a piping bag and decorate the cake as desired. To color the cake cream, I recommend adding the food coloring to the sugar water, otherwise the stability of the cake cream will suffer, especially if the color is liquid.