Recipe for protein-butter cream
Egg whites 120 g (3 pcs)
Sugar 170 g
Butter 400 g
Heat the egg whites and sugar in a double boiler to 65-70 degrees Celsius, then remove from heat.
Whisk the egg whites and sugar until cool.
Add the butter gradually.
Whisk for another 5 minutes.
Use water-soluble food coloring.