How to make cream for russian piping tips / Kremadan lale yapmak için krema / Белковый заварной крем

Cream for Russian tulip nozzles Ingredients: 3 large egg whites 270 gr of sugar 88 gr. of water 1/3 tsp of citric acid powder 1 pinch of vanilla Bring sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until syrup registers 121C degrees on a candy thermometer. Meanwhile, when water will start to boil start to wisk egg whites with a mixer on low speed until foamy. Increase speed to medium, and wisk until soft peaks form, about 4 minutes. After 4 minutes of boil