Custard protein cream

With a mixer, lightly beat the proteins, add granulated sugar, vanillin and citric acid. We put it on a water bath so that the water is already boiling and beat it with a mixer for 10-15 minutes (it may take more time). The mass will turn out snow-white and lush. When traces of the whisk appear on the cream (the cream begins to turn on the whisk), then remove the saucepan and whisk for another 3-4 minutes. We wait for it to cool down, add dyes and create.