Cream for roses on the cake

To prepare the cream, we will use exactly the proportions as given in the composition. If you need more cream, just increase the amount of ingredients 2-3 times.
So...
Take cold fresh eggs and separate the whites from the yolks. We won't need yolks. We will work with proteins.

Add the cooled proteins to a dry, clean and fat-free whipping dish. Beat them at high speed of the mixer to dense stable peaks.

Combine water and sugar separately at the same time. Put it on the fire and heat it. Bring to a boil and continue to cook the syrup until it reaches a temperature of 120 degrees. During cooking, add a little citric acid to the syrup. At the same time, the cream will not be sickly sweet and will not be candied. Citric acid serves as a preservative in the cream, thanks to which the shelf life of the protein cream increases.

Then slowly, in a thin trickle, inject the hot syrup into the whipped whites. At the same time, do not stop whipping. Whisk the whole cream for a few more minutes. The mass will become glossy, lush and shiny. At the same time, the cream will cool down.
When the cream began to leave clear contours, you can stop whipping.

Cake decorating cream is ready! Use it to decorate the cake with flowers, leaves, waves and other various patterns. If desired, the cream can be colored with any food dyes. To do this, add a few drops of dye to the cream and whisk a little cream so that the colors are evenly distributed and the cream becomes evenly colored.