Butter-egg cream

Separate the yolks from the whites and beat them thoroughly with a mixer for a long time

The yolks should turn significantly pale.

Beat the whites separately with a mixer until stable peaks

At the end of whipping, add citric acid to the proteins - this way they beat better

Simultaneously with whipping the proteins, melt the butter in the microwave until it is soft (or in a water bath)

The butter should be soft, but not completely melted

Without stopping whipping the whites, we gradually introduce butter into them

We continue to beat the whites and butter, and add the sweetener and flavor

When the sweetener is added to the cream, pour in the previously beaten yolks also gradually, without stopping whipping

Now we put it in the refrigerator for 20-30 minutes

Bon Appetit!