Want to share a recipe of cream, with which I decorate some of my cakes, namely, doing mostly roses. I have already asked the question what cream I use, so I decided to publish the recipe, anyone else suddenly interested. It's a Swiss buttercream, colloquially, "MERENGUE". I have it work the first time, I'm easy to work with and holds shape well. The cream has an ultra-silky, stable texture. After the fridge the cake should be kept at room temperature for 30 minutes, then it will be easy to cut. In addition, quietly tolerate the heat is not flowing.