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Cupcake cream that holds its shape - recipes with photos. Protein cream for cupcakes. Cupcake cream: recipes

18.10.2019

How to make a simple recipe for cupcake cream - full description preparation so that the dish turns out very tasty and original.

Cupcakes - small cakes, which are also called fairy cakes, entered our lives relatively recently, but have already managed to fall in love with all those with a sweet tooth. In this baking, cupcake cream is of no small importance, since by combining even the same version of the cupcake dough, you can get a new dessert every time.

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Cream cheese for cupcakes

The easiest to prepare cream cheese for decorating cupcakes is made from the following ingredients:

300 g cream cheese;
100 g soft butter;
80 g powdered sugar.

Cooking sequence:

Combine soft butter with powdered sugar and beat until fluffy.
Then add cream cheese little by little and beat the cream until smooth for another five minutes.

At first glance, it may seem that cream cheese is not suitable for putting caps on cupcakes, but after spending an hour in the refrigerator, it will acquire the necessary stability and density, so stabilization in the cold is a mandatory cooking process.

Step-by-step mascarpone recipe

For a very simple but amazingly delicate mascarpone cheese cream you will only need:

250 g mascarpone;
100 g condensed milk.

How to do:

Place the chilled cheese and condensed milk in one container and beat with a mixer until a fluffy and homogeneous creamy consistency.
To give the cream a caramel note of flavor, some or all of the condensed milk can be replaced with boiled condensed milk (“toffee”).

Using this recipe, you can prepare curd cream for cupcakes using any other cream cheese (for example, Philadelphia) as a base.

Chocolate ganache

To prepare chocolate ganache for frosting cupcakes, dark, milk and white chocolate are suitable. Only the proportions of chocolate and cream will change.

For one serving you will need to take:

100 g cream with a fat content of 33% or more;
200 g dark or 300 g milk or white chocolate.

How to cook:

Place the cream on the fire, bring to a boil and remove from the heat. Finely chop the chocolate, add to the hot cream and stir with a dry silicone spatula. Then return the mixture to the heat and heat until the chocolate is completely dissolved.
After this, cool the ganache slightly, cover with cling film in contact and leave overnight to stabilize. Before decorating the cupcakes, warm the cream a little in the microwave.

From cottage cheese or cream cheese

Curd cheese cream is prepared according to the following proportions of ingredients:

450 g curd cheese;
100 ml heavy cream (33%);
80 g finely ground powdered sugar.

Cooking step by step:

Pour the cold cream into a chilled container and beat with a mixer until stiff peaks form. To whip the cream without problems, you need to put the mixer beaters in the freezer for a quarter of an hour.
Then add cheese and powdered sugar to the cream, beat the cream for some more time until all components are completely combined.

Sour cream version

Cream Ice Cream is a stable sour cream option not only for layering and leveling cakes, but also an opportunity to decorate cupcakes with beautiful caps of delicious cream.

To do this you need to take:

350 g sour cream 20% fat;
1 egg;
110 g granulated sugar;
90 g flour;
2 g vanillin;
120 g soft butter.

Sequence of cooking processes:

In a saucepan of suitable capacity, combine all the ingredients of the cream and boil it in a water bath (so that the mixture does not burn) until the groove from the spoon on the cream disappears.
Cool the custard sour cream base to 30-40 degrees, add soft butter cut into small cubes into it and beat into a homogeneous fluffy mass. The cream turns out so thick (it costs a spoon) that you can start working without cooling it in the refrigerator.

Protein cream for cupcakes that holds its shape

For a durable protein cream that holds its shape well, you will need:

3 chicken egg whites;
200 g granulated sugar;
50 ml of drinking water;
180 g butter;
3 g citric acid;
2 g vanillin.

Preparation:

Boil sugar and water over medium heat until the sugar is completely dissolved.
Beat the whites with citric acid until stable foam.
Add the syrup in a thin stream to the whites, continuing to beat. Following the syrup, add very soft butter and vanillin into the cream in small pieces.
Beat the cream until completely cooled, about a quarter of an hour. At the end of whipping, you can add food coloring without fear that the mass will fall off, since it is protein-based. butter cream, which keeps its shape.

Buttercream with citrus flavor

For the aromatic orange buttercream you need to prepare:

250 g of soft, creamy butter;
200 g powdered sugar;
2 medium oranges.

Cooking method:

First you need to rinse the oranges in cold water and boil them. To do this, boil the citrus fruits for five minutes after boiling, drain the water, add new water and cook for another 10 minutes after boiling. Drain the water again and cook for another 15 minutes in new liquid.
The cooled fruits are cut into pieces, the seeds are removed and twisted through a meat grinder, or punched with a blender. This orange puree is mixed with half of the powdered sugar.
Soft butter is whipped into a fluffy white mass with the remaining powder. Then, continuing to beat, add the sweet orange mass in small portions. After a short stabilization in the cold, the cream is ready for use.

Banana treat for dessert decoration

To make cream caps for banana-flavored cupcakes, you can use mascarpone cream as a base, for which you will need:

250 ml cream with fat content from 33%;
125 g mascarpone cheese;
60 g white fine crystalline sugar;
5 g vanilla sugar;
1 medium ripe banana.

Work algorithm:

Place cream, mascarpone, vanilla and regular sugar in a chilled bowl. Start beating these products at minimum speed with the cold beaters of the mixer, gradually increasing the speed to maximum.
When the consistency of the cream becomes the same as that of whipped cream, add puree from the pulp of one banana and carefully, so that the mass does not fall, mix with a spatula. Instead of a banana, you can take 100 g of any berry or fruit puree.

Good afternoon, comrades!

Winter is the most best time for cupcakes, right? When you go outside less and less, and the oven not only bakes, but also warms your soul and body. In winter, there is always more time to play in the kitchen with a pastry bag or syringe. At other times of the year you are content with best case scenario simple muffins.

And even though the calendar only says October 17, we can assume that winter has come into effect for two reasons: firstly, snow has fallen in Moscow for several days, and secondly, in Athens the temperature today has dropped to 20º degrees. And this means that winter has come. Because in Greece there is neither autumn nor spring, there is only summer and winter. Just yesterday the girls and I were drinking coffee on the street in a cafe in T-shirts and discussing who will decorate the Christmas tree this year?(and they start dressing up here from the beginning of November). And today that’s it, we change our shorts into pants, which means it’s winter.

The genius of cupcakes

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this brilliant invention. If cupcakes are mistaken for cakes, then These are the simplest and fastest cakes I have ever known., well, with the exception of the no less brilliant “potato”, of course. And why all? Firstly, because cupcake batter is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, cutting, etc. Well, the cream for the cupcakes is the most enjoyable part, because here you can fantasize endlessly...

How to learn to work with a pastry bag?

When I was learning to work with a pastry bag, I took one cupcake and deposited a cap of cream on it, then removed this cream with a spatula and deposited it again, and again, and again. Until a certain pattern emerged.

By the way, if you think that you don’t know how to work with a pastry bag, I advise you to reconsider. The only way to learn how to decorate cupcakes beautifully- practice and practice again. No one has ever managed to make a bouquet of roses on a cake the first time.

When I first started working as a pastry chef’s assistant, I was assigned to make lemon tartlets. Then I understood that making smooth, neat caps from Italian meringue, and even burning them with a torch, was an absolutely impossible task for my weak hand. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes do this). In short, after several mangled and burnt meringues, everything went like clockwork, in the literal sense of the word.

This is all to say that, apart from how to properly hold the bag in your hands, no one will help you with anything. It just takes time to adapt.

Here you can see the main attachments I use to decorate cupcakes: open star, French tube, straight tube, closed star.

In general, after such a long-winded introduction, you can start making cupcakes. I'll start with the simplest ones, but no less tasty than the rest.

Don't forget to decorate with cream Only completely cooled cupcakes.

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. Why don’t we use them to decorate the now fashionable cupcakes?

For this we need only 2 ingredients:

condensed milk - 200 gr.
vanilla essence or aromatic alcohol - 1 tsp. (optional)

Preparation:

The most important thing in this recipe is to bring the butter to the right temperature: the ideal temperature for creaming butter is 20 °C. It's a little colder than room temperature.
Now you need to beat the butter well (it should be good quality). Beat the butter with a mixer until fluffy and fluffy. This will take about 5 minutes.
Only after the butter has become airy, do we begin to gradually add condensed milk, one spoon at a time, beating the mixture until smooth after each portion of condensed milk.

Butter cream with condensed milk is an emulsion, i.e. it is fat mixed with water. And since fat does not mix with water, we need to properly fill the oil with oxygen so that the water particles have something to cling to. That's why very important Beat the butter well and add condensed milk gradually!

Place the finished cream in a pastry bag and decorate the cupcakes.

If your house is hot and the cream does not hold its shape well, put it in the refrigerator for a few minutes so that the butter hardens slightly.

2. Chocolate cream with condensed milk

Here the principle is the same as in the previous recipe, only cocoa powder is added at the end.

We will need:

butter, softened - 200 gr.
condensed milk - 200 gr.
cocoa powder - 3 tbsp.

Cooking method:

See all the nuances of preparing this cream in the previous recipe ⇑

Using a mixer, beat the soft butter until fluffy (about 5 minutes).
Add condensed milk one tablespoon at a time, whisking well after each serving.
After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
Fill a pastry bag with the finished cream and decorate the cupcakes. If necessary, the cream can be cooled a little so that it holds its shape better.

3. Butter cream with boiled condensed milk

Another treasure of Soviet cooking. The most favorite and most unique taste from childhood.

Ingredients:

butter, softened - 200 gr.
boiled condensed milk - 320 gr.

Cooking method:

Beat the butter with a mixer until fluffy (about 5 minutes)
Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with curd or cream cheese

Now let's move on to more interesting options. Let's start with cream cheese.

For the cream we take:

butter, softened - 150 gr.
powdered sugar - 150 gr.
cream or curd cheese - 300 gr.

*If desired, you can add 115 gr. berry or fruit puree - for taste and color with the juice of ½ lemon.

Prepare the cream as follows:

Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
Add cream or cottage cheese, if desired, fruit and berry puree, and beat until a homogeneous mass is formed.
Then add lemon juice and beat again until smooth. (*If we make without fruit puree, we do not add lemon).
You can add food coloring to the finished cream and apply it to the cupcakes using a pastry bag.

5. Cream cheese with white chocolate

The combination of cream cheese and white chocolate is incredible.

Let's take the following products:

white chocolate - 200 gr.
butter, softened - 200 gr.
powdered sugar - 150 gr.
cream or curd cheese - 250 gr.
vanilla seeds - ½ pod or vanilla essence - 1 tsp. (optional)

Preparing the cream:

First, melt the white chocolate, broken into pieces, in a water bath and leave until it cools completely.
Beat the softened butter until fluffy (5 minutes), then add all the other ingredients (the chocolate must certainly cool to room temperature!) and beat until smooth.
If necessary, cool the cream a little and decorate our cupcakes.

6. Chocolate cream with mascarpone and condensed milk

This is a cream that holds its shape well due to the presence of gelatin. Therefore, it needs to be prepared before baking the cupcakes so that it has time to set.

Required Products:

leaf gelatin - 10 gr.
dark chocolate - 100 gr.
cream - 50 gr.
condensed milk - 100 gr.
mascarpone cheese - 500 gr.

How to prepare:

Soak the gelatin leaves in cold water for 10 minutes.
Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
Bring the cream almost to a boil, remove from the heat and dissolve the swollen gelatin in it, after squeezing it out. Stir until the gelatin is completely dissolved.
Add cream to melted chocolate and stir until smooth.
Then add condensed milk and mix with chocolate again.
Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
After 2 hours, fill a pastry bag with cream and decorate the cupcakes.

7. Banana cream with mascarpone

Instead of a banana, you can add 100 grams of any berry or fruit puree.

Product List:

heavy cream, from 33%, cold - 250 ml
mascarpone cheese - 125 gr.
sugar - 60 gr.
vanilla essence - 1 tsp.
banana, ripe and small - 1 pc.

Preparation:

Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
Place the cream, mascarpone, sugar and vanilla essence into a mixer bowl and begin beating with the mixer at low speed, gradually increasing the speed.
After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
The cream is ready. We can decorate cooled cupcakes with it.

8. Airy cream with white chocolate

A very simple but very airy cream for white chocolate lovers

List of ingredients:

white chocolate - 200 gr.
butter, softened - 230 gr.
powdered sugar - 210 gr.
vanilla essence - 2 tsp.

Cooking process:

Break the white chocolate into pieces and melt in a water bath, stirring from time to time. Then remove the chocolate from the bath and leave to cool.
Place soft butter in a mixer bowl along with powdered sugar and beat well until fluffy cream (5 minutes).
Add completely cooled white chocolate to the buttercream and beat for a couple more minutes.
Lastly, add vanilla essence and beat again until a homogeneous airy cream is formed.

9. Protein cream on Swiss meringue

In this recipe we pasteurize the whites in a water bath, so you don’t have to worry about this cream.

For the recipe we will prepare:

egg whites - 2 pcs.
sugar - 150 gr.
vanilla seeds - ½ pod or vanilla essence - 1 tsp.
food coloring - optional

Execution of the recipe:

Place egg whites, sugar, and vanilla in a heat-resistant bowl and place in a water bath (the bottom of the bowl should not touch the water).
Stirring constantly with a whisk, heat the whites until the sugar is completely dissolved (about 5 minutes).
Rub the whites between your fingers - you shouldn't be able to feel the grains of sugar.
Only after the sugar has completely dissolved, remove the whites from the bath and beat with an electric mixer into a stable meringue until the bowl has cooled to room temperature.
We immediately decorate our cupcakes with the finished cream.

10. Silky chocolate ganache

Perhaps one of the most beautiful and silky creams for cupcakes. It needs to sit well, so prepare it the day before.

Compound:

heavy cream, from 33% – 250 ml
liquid honey - 50 gr. (if there is no liquid, melt in a water bath or in the microwave)
instant coffee- 1 tbsp.
dark chocolate, from 60% – 200 gr.
butter - 75 gr.

Recipe:

Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
Place finely chopped chocolate and cubed butter in a bowl and pour hot cream in two steps: pour half - mix thoroughly with a whisk, pour the other half - mix again until smooth.
Cover the bowl with cling film and leave to cool overnight at room temperature.
The next day, the chocolate ganache is ready to use.

This list can be continued indefinitely, but for the first time I think it’s enough. You can browse the cupcake recipes on the site and see other ideas. As an example, I will give you chocolate cupcakes with chocolate frosting and coffee-nut cupcakes with mascarpone cream.

Delicious and beautiful cupcakes to everyone!

Good luck, love and patience.

All. Bye. Bye.

Cupcake cream

Small cupcakes the size of a coffee cup quickly conquered the whole world, but if... biscuit dough Even a novice housewife can do it, but cream for cupcakes is a more difficult task. What should it be and what options, according to professionals, are the most successful?

How to make cupcake cream

The correct mixture for decorating cupcakes should be dense - otherwise it will saturate the baked goods and make them wet. The fastest cream is regular whipped cream in a can, which retains its shape after cooling. However, they are not always available, and the composition of a store-bought product makes you think twice about it. Professionals recommend making your own cupcake cream by choosing one of the traditional recipes. All of the options discussed below require refrigeration before serving. In some cases, it is not the cream itself that is sent to the refrigerator, but the dessert already decorated with it.

An ideal option for connoisseurs of American cuisine: cream cheese for cupcakes can also be used as a cheesecake filling if desired. 5-6 hours after placing it in the refrigerator it becomes dense and holds its given shape perfectly. Cream cheese, which is the main ingredient, is difficult to replace - except for the classic Philadelphia, nothing will give the traditional taste. If you don’t have it, it’s better to find another recipe for cupcake cream.

Philadelphia cheese – 185 g;
powdered sugar – 110 g;
butter – 45 g;
vanilla essence – 1/4 tsp.

Remove the Philadelphia from the refrigerator and warm to room temperature to make the beating process easier and faster.
The mixer attachments are plastic paddles: they will not clog the mass, but will leave it airy. On average speed beat the cheese and soft butter, add vanilla essence, carefully add powdered sugar.
Once the consistency is smooth, cool and place in a piping bag to pipe onto cupcakes.

If you put this cream in a hot oven for a few minutes, you will get meringues or meringues - airy, crispy cakes. It is rarely used in its unheated form, since the base of the cream is raw egg whites. In order to reduce the likelihood of salmonella contamination, professionals recommend heating the mass during the beating process. This will give you a custard protein cream.

chicken eggs – 3 pcs;
clean drinking water – 50 ml;
granulated sugar – 100 g;
citric acid – 1/4 tsp;
butter – 155 g;
fruit puree – 2 tbsp. l.

Crack the eggs and separate the whites into a cold, dry bowl and place it in a large bowl of water. Beat with a mixer until thick foam, when the water under the whites heats up.
Gradually add sugar and citric acid while continuing to mix. Add soft butter there in pieces, pour in water and do not beat, but stir.
When the sugar has dissolved, remove the bowl from the stove. Cool the mixture and whisk gently to obtain a thick and perfectly smooth mass. Add the fruit puree, mix again and decorate the cupcakes.

If a traditional whipped cream topping is your favorite, you can make your own. The only drawback of such a cream is its inability to hold a given shape, so you will have to eat them very quickly. It is not advisable to store cupcakes with whipped cream frosting for more than a day, even in the refrigerator: they will become wet and quickly spoil.

heavy (33-35%) fresh cream – 300 ml;
vanillin – 1/4 tsp;
powdered sugar – 1 tbsp. l.;
liquid food coloring – 1 tsp.

Cool the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
With a mixer on medium speed, beat the cream with powdered sugar and vanilla until it begins to thicken.
Add food coloring, which can easily be replaced with berry juice in the same volume, mix the creamy mixture with a spatula, and begin placing it on the cupcakes.

With mascarpone

Cream cheese, which is the main ingredient of the famous Italian dessert Tiramisu, gives a very delicate taste that does not require sweeteners and a dense consistency. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese and heavy cream. In order to reduce calories, use cottage cheese instead of mascarpone. For a more interesting taste, you can add amaretto or any liqueur to the mixture.

mascarpone cheese – 280 g;
cream 33% – 210 ml;
amaretto or cream liqueur – 1 tsp.

It is recommended to beat the cream with a whisk, not a mixer. Place the mascarpone in a large bowl and stir with a spatula until it forms a soft, creamy mass.
Combine the cheese and cream, using a mixer at the lowest speed until they thicken, pour in the amaretto in the process. If you don't want to use alcohol, use vanilla essence or add a pinch of vanilla sugar.
You can decorate the cupcakes with the resulting cream immediately, but after that you need to put them in the refrigerator so that the elegant cap hardens.

Chocolate filling for cupcakes

The mass prepared according to this recipe is multifunctional: it can be used as a classic external cream and as a filler. IN the latter case it will remain soft even after cooling, and a little more milk is allowed in its composition - in the volume indicated below. If you want to cover the cakes with the prepared mixture rather than fill them, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, but for the filling it is better to use pure chocolate.

fresh milk – 95 ml;
butter – 30 g;
dark chocolate – 110 g.

Chop the chocolate with a knife, pour into a large bowl and place it in a water bath.
Pour in the milk and add soft butter. Heat the mixture and stir gently - you should get a homogeneous, not too thick consistency.
Cool it to 40 degrees and fill the cupcakes through the hole on the side: this is most conveniently done with a regular 3-cube medical syringe.

Lemon cream

Delicious fresh sourness and amazing aroma are the main reasons for the popularity of this cream. If desired, it can be added not only to cupcakes, but also to any other baked goods: for example, pancakes. The product is stored well in the refrigerator if placed in a glass container with a tight-fitting lid, but professionals still recommend preparing lemon cream for one use only. The ingredients below are for 10 cupcakes.

honey - 2 tbsp. l.;
lemon – 2 pcs.;
butter – 30 g;
chicken egg – 1 pc.

Collect the zest from the lemons and combine it with liquid honey. Drain the juice obtained from their pulp there.
After an hour, strain the liquid, add a beaten egg and butter, and simmer until the mixture begins to thicken.

Cupcakes with custard

One of the most complex recipes, the result of which can also be used as a filling for cupcakes, and not just a top coating. The finished mass will be dense, tender, very fatty, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and accuracy. However, this cupcake frosting recipe requires special care and precision.

fresh milk – 400 ml;
granulated sugar – 110 g;
butter – 55 g;
egg yolks – 1 pc.;
potato starch – 35 g.

Combine the yolks, sugar and starch in a bowl, mix gently without whisking, start heating in a water bath. Burner power is medium.
Pour in tablespoons of milk: the success of the entire operation will depend on the freshness of this product. If it starts to curl, it is better to stop trying to prepare the cream.
Bring the mixture to a boil and bubbles appear on the surface. Count 120 seconds, then remove the bowl from the heat.
Add soft butter, stir and cool the cream. Decorating cupcakes with it is very simple: transfer the mixture into a pastry bag or bag with a cut corner, squeeze it onto the cupcake, giving it any shape.

Video: butter-free cupcake cream

The most delicate buttercream for delicious cupcakes

Cupcake buttercream will make the dessert perfect, disappearing from the table in seconds.

Cupcakes are a delicious delicacy, but the amazing taste of the dessert is not always the result of long and painstaking work. The secret lies in the cupcake buttercream recipe that anyone can make.

Cupcake cream based on cream cheese

Start your acquaintance with magical world creams for cupcakes and cakes can be made from a simple, but no less tasty option based on cream cheese. To prepare it you will not need any special knowledge of cooking or any rare products. All you need is butter, cheese and powdered sugar.

The main secret lies in the preparation of the products: the butter should be soft and warm, and the cheese, on the contrary, should be hard and very cold. Before you start cooking, remove the first one from the refrigerator and leave the second one in it. The products should sit like this for several hours, preferably overnight. Compliance with these conditions will allow you to achieve a dense but delicate consistency of a creamy delicacy combined with an amazing melting taste. The finished cream turns out to be quite dense and perfectly holds the shape of the caps on the cupcakes.

The preparation process is incredibly simple: place all the ingredients in a deep bowl and beat with a mixer for about 5 minutes until a homogeneous consistency is obtained. Making such a cream flavored or colored is necessary at the stage of mixing the ingredients. You can add cocoa, fruit or berry puree, vanilla essence, jam - whatever you like. The longer you beat, the more uniform the color will be. If you need pure white cream, then first beat the butter and sugar (5-10 minutes at maximum speed), and only then add cheese to the mixture.

To decorate cupcakes with the finished mixture, place it in a pastry bag and carefully squeeze the required amount over the dessert.

Cream for cupcakes based on cream and curd cheese

Essentially, this is a variation of the previous recipe, but this cupcake cream is softer and lighter - cream is used instead of butter.

Approximate product consumption:

Cream (fat content not less than 33%) - 100 gr.
Curd cheese – 500 gr.
Powdered sugar – 90 gr.

Cooking method:

The cream must be cooled thoroughly before whipping. It is recommended to put the bowl and whisk in the freezer for a few minutes. Beat the cream for a long time, at maximum speed, until stable peaks appear, then add the curd cheese and powder. Continue whisking the ingredients until smooth. Curd cheese has a subtle salty taste, which not only will not spoil the dessert, but will also make it less cloying. Instead of cottage cheese, you can use any cream cheese, such as mascarpone or Philadelphia.

To make the creamy mass more elastic, you should put it in the refrigerator for 1-2 hours.

The finished product has a snow-white hue and a surprisingly delicate taste. The proportions of ingredients can be varied depending on personal preferences, slightly changing the consistency of the cream. Creamy decoration for cupcakes can be varied with all kinds of additives, for example, vanilla.

Buttercream prepared according to the above recipes holds its shape for quite a long time; it is not without reason that it is excellent for decorating cupcakes. Ready even at room temperature confectionery may last for several days.

You can decorate cup cakes, as cupcakes are sometimes called, using ganache. This option will appeal to all chocolate lovers. Ganache is a mixture of heavy cream and melted chocolate.

To prepare the chocolate cream decoration you will need:

Heavy cream (at least 33%) – 110 ml.
Butter (unsalted) – 40 grams.
Chocolate (you can take any) – 100 grams.
Sugar – 2 tbsp. heaped spoons.

Cooking method:

To prepare such a cream, you need to pour the cream into a saucepan, add sugar, stir, bring to a boil and remove from heat. Sugar can be replaced with honey, the taste will be much more interesting.

Chop the chocolate into small pieces in advance, place in a bowl and pour over the hot creamy mixture. Leave the mixture for a couple of minutes without stirring. After this, carefully stir the ingredients using a whisk, add butter, and mix again.

Cupcakes should be decorated with ganache immediately after cooking, as the mixture will lose its shine as it cools. You can add chopped nuts, all kinds of flavorings, and liqueurs to the chocolate mass. Using these additives you can achieve an amazing taste of cupcake cream.

Whipped cream

Well, the simplest decoration for cupcakes is... That's right, whipped cream. This airy cream is suitable for those with a sweet tooth who do not want to waste time on cooking. The delicacy is prepared quickly and easily.

Place the whipping bowl in the freezer for a few minutes, then pour the cooled heavy cream into it. Beat at high speed until thick (about 5 minutes), then add powdered sugar a tablespoon at a time, stirring with a whisk each time. Beat the mixture until stiff peaks form.

You need to whip the cream for quite a long time, but only until it becomes elastic. Beating them too long will turn them into butter. When decorating cupcakes and cakes, it is important to remember that, unlike other creams, cream does not hold its shape well, settling over time. You need to apply the creamy cap on the cupcakes shortly before serving the dessert.

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Cupcake cream that holds its shape

Mascarpone cheese - 500 g
Butter - 150-200 g
Powdered sugar - 100 -150 g

How to cook:

Powdered sugar - 70 g
Cream cheese - 500 g

Condensed milk - 200 g
Cocoa powder - 3 tbsp. l.

How to prepare:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

5.Curd soufflé

Granulated sugar - 1 tbsp
Eggs -2 pcs
Vanilla extract - 1 tsp.
Butter - 125 g

Cooking method

White chocolate - 200 g
Powdered sugar -150 g
Vanilla extract - 1 tsp.

Cooking process

7.Chocolate ganache

Instant coffee - 1 tbsp. l.
Butter - 75 g

Egg whites - 2 pcs.
Granulated sugar - 150 g
Vanilla extract - 1 tsp.

9.Fruit cream mousse

Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What to do:

Sources:

I can’t believe it, but I finally did it: I collected all my favorite recipes for cupcake creams in one place. Cupcakes turn out neat and beautiful if the cream holds its shape well. Another condition for beautiful caps on cakes is good skill in working with a pastry bag. It takes practice, a lot of practice.

You can fill the bag with cream, place a free bowl next to it and start training. Squeeze a small amount of cream onto the cupcake, then use a spatula to remove the cream into a bowl and squeeze a new portion onto the same cake. And so on until the result suits you. The deposited cream can be put back into a pastry bag and the decorating experiment can be repeated.

It may not be possible to get neat hats right away, this is a matter of practice, don’t worry. Despite the awkward hats, the cakes are delicious, homemade, and made with ingredients you know.

1.Curd with butter

Mascarpone cheese - 500 g
Butter - 150-200 g
Powdered sugar - 100 -150 g
Vanilla extract - 1 tsp. (optional)

How to cook:

The cream is very easy to prepare, even a beginner can handle it. Allow the butter to warm up and the mascarpone to cool (it’s best to keep the cheese in the refrigerator until you add it to the cream).

Using a mixer, beat the butter and powder until fluffy and light in color. Add cold cheese to the cream only after the powder and butter are well beaten, so that later you don’t have the feeling that the powder is squeaking on your teeth. Using a hand mixer, it will take 8-10 minutes to beat, if you have a planetary (stationary mixer) - 5-6 minutes, no more.

The powder will quickly dissolve in the warm oil, then carefully stir the mascarpone into the creamy mixture and beat a little more until smooth.

This cream can be stored in a pastry bag for 5 days, while all its properties and structure are preserved. The cream cannot be called too delicate either - after all, the curd cheese and powder together keep their shape very well. Even at room temperature (about 17-20 degrees), the cake or cupcakes will be able to stand for a couple of days without losing their shape.

This cream can be made chocolate by adding 2 tbsp. spoons of quality cocoa. To get a colored cream, for example pink, you can mix in a little raspberry puree.

To prepare the puree, defrost the berries (you can use fresh ones) and grind them in a blender. Add two tablespoons of berry puree to the cream and stir.

2.Curd cheese and cream

A variation of the previous cream, only whipped cream is used instead of butter.

Heavy cream (no more than 33%) - 100 g
Powdered sugar - 70 g
Cream cheese - 500 g

First, whip the chilled cream (100 g). Cream with less than 33% fat content is not suitable for this recipe.

Before whipping the cream, cool not only the cream itself, but also the bowl in which you will whip, as well as the mixer beaters. I put the mixer beaters and a packet of cream in a bowl and put everything in the freezer for 10 minutes.

So, beat the cream at maximum speed, even if it seems like nothing is happening and it remains liquid, still beat it. Starting from the fifth minute, stop more and more often to lift the cream on the whisk and check if it holds its shape. Otherwise the cream will turn into butter.

If you accidentally over-whip the cream, this is not a tragedy on a universal scale. Just add 1 tbsp. spoon of cold cream and stir again. The cream will return to its previous structure.

3.Chocolate cream made from butter and condensed milk

The website has step by step recipe butter cream with condensed milk, you can see the detailed description.

This cream is made in a similar way, but cocoa powder is added at the end of the process. The photo shows the cream after cooling in the refrigerator.

Prepare the following ingredients:

Softened butter - 200 g
Condensed milk - 200 g
Cocoa powder - 3 tbsp. l.

How to prepare:

First, beat the soft butter until fluffy and light in color.
Pour in the condensed milk with a spoon, whisking until smooth each time.
When the condensed milk is used up, add cocoa powder a tablespoon at a time, whisking thoroughly each time.
We use the finished cream to decorate cupcakes.
If the cream does not hold its shape well, refrigerate.

4.Butter cream with boiled condensed milk

We will need:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until fluffy and creamy (takes about 5 minutes).

Add condensed milk one spoon at a time, whisking until smooth each time.

The finished cream needs to be cooled and then you can decorate cupcakes or a cake.

5.Curd soufflé

Unsweetened curd mass or cottage cheese - 500 g
Granulated sugar - 1 tbsp
Eggs - 2 pcs
Vanilla extract - 1 tsp.
Gelatin - 25 g
Butter - 125 g

Cooking method

Beat the yolks (2 pcs) with 0.5 tbsp. sugar and vanilla extract.
Add softened butter. Beat thoroughly with a mixer.
Pour hot water (almost boiling water) over the gelatin and soak for 10 minutes, stirring occasionally.
Beat egg whites with sugar until stiff peaks form. If you are using in a recipe homemade cottage cheese, rub it through a metal sieve so that there are no grains. Add the yolk-butter mixture to the curd mass and beat well.

After this, pour warm gelatin into the cottage cheese, continuously whisking with a mixer.

Then add the whipped whites in small portions and mix gently. If you want a colored cream, add a small amount of berry or cherry puree.

Since the cream thickens very quickly, spread it onto the cake without delay.

6.Cream cheese with white chocolate

A wonderful combination of white chocolate and cream cheese flavors.

White chocolate - 200 g
Softened butter - 200 g
Powdered sugar -150 g
Curd cream cheese - 250 g
Vanilla extract - 1 tsp.

Cooking process

Melt the chocolate in your usual way. I do this in a water bath, I describe it in detail here:

How to melt chocolate in a double boiler

Beat the soft butter for 5 minutes with a mixer until fluffy, then add the remaining ingredients (after cooling the chocolate to room temperature), beat until smooth.

To ensure that the cream holds its shape better on the cupcakes, it is recommended to refrigerate it.

7.Chocolate ganache

The silky texture of the cream is perfect for delicate cupcakes. The cream needs to be cooled well and allowed to brew, so prepare it in advance. I usually make it in the evening, leave it at room temperature overnight, and decorate the cupcakes in the morning.

Cream with fat content from 33% -250 ml
Liquid honey - 50 g (if yours is thick or candied, melt it in the microwave or in a water bath).
Instant coffee - 1 tbsp. l.
Dark chocolate (cocoa content at least 60%) - 200 g
Butter - 75 g

Step-by-step cooking process

Bring honey, instant coffee and cream to a boil over low heat (no boiling required).

Chop the chocolate into a bowl, cut the butter into cubes, pour in hot cream in two steps: first pour out half, mix with a whisk, then pour in the second half - mix again until smooth.

Cover the bowl with cling film and leave to steep overnight (no need to put it in the refrigerator).

The next day, you can use the ganache to decorate cupcakes and cakes.

8.Protein cream (on Swiss meringue)

Many people are afraid to use protein cream because of the risk of contracting salmonellosis. In this recipe, the proteins are brewed in a water bath, so the risk of infection is virtually eliminated.

You will need the following ingredients:

Egg whites - 2 pcs.
Granulated sugar - 150 g
Vanilla extract - 1 tsp.
Food coloring - optional

How to make protein cream for cupcakes:

In a heat-resistant bowl, combine the whites, sugar, and vanilla extract. Place in a water bath so that the bottom of the cup does not touch the boiling water.

Constantly working with a whisk, bring the whites to such a state that the sugar is completely dissolved. You can take a small amount of the protein mass and rub it between your fingers - the grains should not be felt.

After the sugar has completely dissolved, remove the protein mixture from the water bath and pick up an electric mixer. Beat into a stiff meringue until the bowl cools to room temperature.

The finished cream can be immediately used to decorate cupcakes and cakes.

9.Fruit cream mousse

This cream can be used not only to decorate cupcakes, but also as an independent dessert. Choose the berries you like - and get to work!

Fruit puree - 250 g (can be prepared from fresh or frozen berries)
Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What to do:

Soak gelatin leaves cold water and let it swell. If you don’t have gelatin in plates on hand, you can use powdered one, but choose a high-quality one, for example, from Dr. Oetker, it dissolves very well, you don’t need to wait two hours.
Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
Whip the cream into a fluffy mass.
Heat the swollen gelatin in a water bath until the grains are completely dissolved.
Gently fold in the whipped egg whites, cream and fruit puree.
Add gelatin to the general mixture, pouring in a thin stream, without stopping stirring.

This cream should be allowed to sit properly in the refrigerator (at least 3 hours).
I wish you wonderful desserts, be sure to write what cakes and pastries you made using creams, which one did you like best!

Cupcakes are American cupcakes, which are decorated with thick multi-colored cream on top. These desserts are baked and served in paper cupcake tins. If we decipher it literally, then a cupcake is a cake in a cup.

There are many types of cupcake creams, but their main feature is thickness; they must hold their shape well. I have selected the best of the best, proven recipes that you can safely prepare for parties, children's parties or a picnic. Some people decorate their kitchens with fruits, but now it has become fashionable in an original way emphasize the mood of the interior with colorful cupcakes.

Cream cheese recipe for cupcakes

Cream cheese for cupcakes is made from cream cheeses (not cottage cheese), such as Mascarpone or Philadelphia. However, such cheeses are not cheap, so I offer a recipe for making the most delicious cupcake cream from simple, inexpensive ingredients. Prepare buttercream for cupcakes according to the recipe I personally tested and surprise your loved ones with a delicious and inexpensive dessert.

Homemade cheese preparation time: 1 day.
Number of servings: 20.
Kitchen appliances and utensils: two bowls, colander, gauze, mixer.

Ingredients

Making Cream Cheese with Simple Ingredients

The finished cream cheese should be a little less than half a kilogram (450 g).

Preparing cream cheese

To make your cream thick, whip it in a dry and clean container.

Gently apply the cream onto the baked and cooled cupcakes using a pastry bag or syringe and decorate with nuts, berries, or confectionery powder if desired.

See also the step-by-step recipe with photos of cupcakes, which describes the types of dough and baking modes.

Video recipe

If you still have questions about cooking, then watch the detailed video:

Curd cream for cupcakes

I would like to recommend a simple and airy cottage cheese cream for decorating cupcakes.
And in order to make each cake individual, use different sprinkles, cream dyes and pastry syringe attachments to create original wavy curls of cream.

Cooking time: 3 minutes.
Number of servings: 10.
Kitchen appliances and utensils: bowl, mixer, pastry syringe (or bag).

Ingredients

Making cream for cupcakes from cream cheese

To create the ideal thick and fluffy consistency of cheese cream for cupcakes, you need to remove the butter overnight and store it at room temperature, and put the cottage cheese in the refrigerator for at least the same period.

If you want to make your cupcakes colorful, you can add natural dyes (2 drops of beet juice, carrot or spinach juice, etc.) or add ½ tsp. cocoa powder.
Decorate the top with multi-colored sprinkles or place a dessert cherry in the center.

Mascarpone cupcake cream

This cupcake frosting is made with Mascarpone cream cheese. The difference in preparation from other types of cheeses is the use of wine vinegar or lemon juice instead of lactic acid cultures. For its preparation, only cream with a fat content of 25% is used.
This cheese is not cheap, but has a soft original creamy taste. Cupcakes using Mascarpone cream will be simply amazing.

Cooking time: 3 minutes.
Number of servings: 10.
Kitchen appliances and utensils: mixer, deep bowl, whisk, pastry syringe (or bag with nozzles), food coloring (optional).

Ingredients

Preparing the cream

If desired, you can divide the cream into several parts and add dyes of different colors to each of them. Beautifully decorated colorful cupcakes will lift the spirits of you and your guests.

Butter cream for cupcakes

This is a classic buttercream with a familiar taste from childhood. We offer a recipe for buttercream for cupcakes that holds its shape.

Cooking time: 2 minutes.
Number of servings: 10.
Kitchen appliances and utensils: mixer, deep bowl, whisk, 3 bowls, syringe or pastry bag with nozzles.

Ingredients

Preparing the cream

Video recipe

If you want to clearly see all the stages of preparing the cream, watch the video:

Chocolate cream for cupcakes

Even a schoolchild can prepare such a cream. This cream will turn out fluffy and thick. This is exactly what we need to give a beautiful shape to our cupcakes.

Cooking time: 5 minutes.
Number of servings: 10.
Kitchen appliances and utensils: mixer, pastry syringe, deep bowl, thick-bottomed pan, whisk.

Ingredients

Preparing the cream

Divide the dark chocolate into pieces and melt in a water bath. Let the melted chocolate cool.
Beat soft butter at room temperature with a mixer at maximum speed.
Without stopping the mixer, add a tablespoon of cocoa and powdered sugar into the butter and continue beating.
Gradually pour in lukewarm chocolate, add coffee and mix everything thoroughly until the cream has a homogeneous consistency.
Before using the cream, it should be placed in the refrigerator for half an hour, covered with cling film.

This delicious cream for cupcakes it turns out the color of dark chocolate. After decorating the cupcakes with cream, you can add a few large peas of light or silver confectionery powder, or put a raspberry (cherry) on top.

Video recipe

Watch a detailed video on how to make this delicious chocolate frosting for cupcakes:

Protein cream for cupcakes

Cooking time: 3 minutes.
Number of servings: 10.
Kitchen appliances and utensils: deep bowl, mixer, pastry syringe.

Ingredients

Preparing the cream

For our protein cream to be successful, the dishes and mixer whisk must be completely dry. Only cold eggs should be used. Beat the egg whites with a pinch of salt for a few minutes until foam forms and turns white, then gradually add sugar and continue beating until thick and fluffy.

Our cream is ready. You can tint it with food colors or natural ones from vegetables or fruits (for example, a few drops of pomegranate juice, mulberry or blueberry juice, carrot juice, etc.)

Choose the best cupcake cream for you and write your impressions about these bright and delicious desserts.

Fluffy milk pancakes without yeast recipe

fatty cream cottage cheese – 150 g
cream from 20% fat - 50 ml
butter – 120 g
powdered sugar – 150 g
vanilla essence

To make the mixture tender and have a rich taste, use ingredients at room temperature.

Cooking method

To prepare the cream cheese frosting for cupcakes, first of all you need to beat the cream cheese curd with half the cream.
Buttercream for cupcakes
While whipping, watch the mass - it must certainly be fluffy and have a uniform consistency. This means you have added enough cream. Add vanilla essence to the curd mass.
Prepare the second part of the cream: for convenience, cut the butter into pieces, beat with powdered sugar to make a fluffy mass. Time – 5-6 minutes. It is better to add sugar in several stages.
< Что нужно сделать, чтобы крем для капкеек загустел, фото
Without turning off the mixer, add the curd part to the butter and sugar in small portions. You should get a homogeneous and fluffy mass.
Place the prepared mixture in the refrigerator for 20 minutes. Decorate the cupcakes using a piping bag.

Buttercream for cupcakes
Required ingredients:
- chilled heavy cream, at least 30% – 1 tbsp.
- vanilla sugar – 10 g
- powdered sugar – 3 tbsp. l.
Cooking method

It is better to decorate cupcakes immediately before serving. After decorating, you can immediately put the cupcakes in the refrigerator so that the cream does not float.

Colored cream for cupcakes
Required ingredients:
- cream prepared according to one of the recipes above
- food coloring
Cooking method
To prepare colored creams, you can use natural ingredients, for example, cocoa for brown, lemon zest for yellow, spinach for green, juice of red and purple berries, and so on. The process of preparing several colors in this case is very long, so today we will prepare colored cream for cupcakes using ordinary food coloring. You can also replace dyes very thick jam in a small amount that will not disturb the consistency of the finished cream.

Cupcake buttercream will make the dessert perfect, disappearing from the table in seconds.

Cupcakes are a delicious delicacy, but the amazing taste of the dessert is not always the result of long and painstaking work. The secret lies in the cupcake buttercream recipe that anyone can make.

Cupcake cream based on cream cheese

You can start your acquaintance with the magical world of creams for cupcakes and cakes with the simplest, but no less tasty option based on cream cheese. To prepare it you will not need any special knowledge of cooking or any rare products. All you need is butter, cheese and powdered sugar.

To decorate cupcakes with the finished mixture, place it in a pastry bag and carefully squeeze the required amount over the dessert.

Cream for cupcakes based on cream and curd cheese

Essentially, this is a variation of the previous recipe, but this cupcake cream is softer and lighter - cream is used instead of butter.

Approximate product consumption:

Cream (fat content not less than 33%) - 100 gr.
Curd cheese – 500 gr.
Powdered sugar – 90 gr.

Cooking method:

To make the creamy mass more elastic, you should put it in the refrigerator for 1-2 hours.

Buttercream prepared according to the above recipes holds its shape for quite a long time; it is not without reason that it is excellent for decorating cupcakes. Even at room temperature, finished confectionery products can last for several days.

Ganache

You can decorate cup cakes, as cupcakes are sometimes called, using ganache. This option will appeal to all chocolate lovers. Ganache is a mixture of heavy cream and melted chocolate.

To prepare the chocolate cream decoration you will need:

Heavy cream (at least 33%) – 110 ml.
Butter (unsalted) – 40 grams.
Chocolate (you can take any) – 100 grams.
Sugar – 2 tbsp. heaped spoons.

Cooking method:

To prepare such a cream, you need to pour the cream into a saucepan, add sugar, stir, bring to a boil and remove from heat. Sugar can be replaced with honey, the taste will be much more interesting.

Whipped cream

Cupcakes - individual small cakes designed for one person, appeared in America back in the 18th century. In our country they gained popularity relatively recently, but they fell in love immediately and forever. Recipe This miniature pastry has one indispensable condition: it must be crowned with an intricate cap, which is formed by cupcake cream.

It can be creamy or chocolate, curd or cheese (for example, with Mascarpone or Philadelphia). Flavoring additives can include berries and fruits, nuts and chocolate. Sometimes French meringues are used as a mandatory decoration - egg whites thoroughly beaten with sugar in a water bath.

This article will help you find the cream recipe that best suits your tastes and preferences. So, take your pick!

The most delicate creamy mascarpone cheese is a wonderful base for creating an airy cream. The simplest and fastest recipe for its preparation is to beat 100 grams of condensed milk (or 50 g of powdered sugar) with 250 grams of mascarpone cheese with a mixer at low speed. The result is an amazingly delicate and tasty coating that is easily applied to baked cupcakes using a pastry syringe.

The next option provides a slightly different set of ingredients:

100 ml cream 35% fat;
50 g powdered sugar;
200 g mascarpone.

First of all, you need to whip the cream well - what is called “until stable peaks”. Then add powdered sugar and mascarpone to the cream. Mix everything, reducing the mixer speed. There is no need to stir for a long time - the cream may separate. That's all: the surprisingly light and delicate cover for cupcakes is ready.

Inspired by tiramisu

Another recipe will delight fans of the famous dessert “Tiramisu”. The cream prepared using it turns out to be exceptionally tender and aromatic. However, there is one feature worth considering: it is not too thick. In order to create the Italian version of the cream at home, you will need to stock up on:

two egg yolks;
two tablespoons of powdered sugar;
a teaspoon of cocoa powder;
a tablespoon of coffee liqueur;
200 g mascarpone cheese.

Preparing the Italian version is not difficult at all:

First you need to thoroughly grind the yolks with powdered sugar - achieving white. Then pour coffee liqueur into them and add cocoa. Mascarpone is added last and the mixture is whipped until smooth. You can slightly improve this version: add a little dark chocolate grated on the finest grater into the finished cream.

Oil version

This recipe encourages you to lightly “heighten” the light cheese consistency with butter. This option is thicker and holds its shape better, which is especially valuable when decorating cupcakes. To do it, you will need:

100 g butter (unsalted) – room temperature;
250 g mascarpone cheese;
1 cup powdered sugar;
½ tsp. vanilla extract.

Making recipe:

Beat soft butter with a mixer at medium speed. Continuing to beat, gradually add all the powdered sugar.
Before the final phase of cream formation, the recipe recommends reducing the mixer speed to minimum and only then adding the mascarpone and vanilla. You should not stir for a long time - to avoid separation of the cream.

Curd option

The cream can be made without mascarpone. Moreover, this cheese, with all its undeniably wonderful qualities, is still quite expensive. Of course, you can always replace it with any other curd cheese. You can also prepare cream based on cottage cheese for cupcakes. It is no less tasty, airy and tender.

The recipe for preparing curd cream requires the presence of:

fat cottage cheese – 150 g;
cream (33 – 35% fat) – 50 ml;
butter – 150 g (of course, at room temperature);
powdered sugar – 150 g;
a couple of drops of vanilla essence.

Cooking begins with whipping the cottage cheese. It is convenient to make it with a blender. During the process, the recipe recommends adding half the cream to the cottage cheese. Perhaps this amount will be enough: if the mass has become fluffy and homogeneous, there is no need to add more cream. But you need to introduce vanilla essence.

Separately, beat the butter, gradually adding powdered sugar to it. To make the mass fluffy (enrich it with oxygen), you will have to work with the mixer for about five minutes.

Finally, you need to combine the curd and butter mixtures at low mixer speeds. It is recommended to keep the finished curd cream in the refrigerator for 20 minutes before applying.

Now all that remains is to decorate the cupcakes with cream. Berries will help bring the decoration to perfection. The recipe suggests using raspberries, currants, blueberries, cranberries or strawberry pieces for this.

Bon appetit!

Video recipe for making buttercream for cupcakes

Cupcakes, beautifully decorated with all kinds of berries and cherries, thoroughly flavored with a good portion of cream, are appropriate not only for festive table. No person will remain indifferent to this delicious delicacy. And if there should be no questions about the cupcake bases of mini-cakes: they are all prepared according to traditional recipes, then choosing a cream for cupcakes is sometimes problematic.

Showing the flight of creative thought

The process of decorating cupcakes is as exciting as the process of making cream can be tedious. Before choosing a cream, we need to decide what we want in at the moment. For lovers of classics and academicism, the traditional version with butter decoration is quite suitable, cheesecake fans vote with both hands for mascarpone cream for cupcakes, and lovers of their time will certainly use whipped cream decoration. Each has its own recipe.

Curd cream

To prepare, take the following ingredients:

A packet of vanilla pudding.
Butter - 50 g.
Curd mass or fatty cottage cheese - 150 g.
Powdered sugar - 150 g.

Curd cream for cupcakes will be highly appreciated by lovers delicate taste. First, combine the butter and cottage cheese. We will beat the components with a mixer until a homogeneous thick mass is formed. You shouldn’t skimp on the quality of the oil: the quality of the cream depends on it. Continuing to beat, gradually add powdered sugar to the cream, and then add delicate vanilla pudding. Make sure the cream is thick enough and put it in the refrigerator to cool. Nothing bad will happen if you place the finished cream in the freezer for 15-20 minutes. Then we take a culinary syringe and build a beautiful corrugated hat on each finished cupcake. Additionally, we decorate with small berries - cranberries, blueberries, raspberries or currants. Strawberry pieces also work well with curd cream.

Mascarpone cupcake cream: easy to prepare

To prepare a cream based on soft cheese you will need only two ingredients:

Mascarpone cheese - 500 g.
Powdered sugar - 100 g.

The only difficulty in preparing this unusually simple cream will be placing the whipping vessel and, in fact, the mixer attachment in the freezer an hour before performing the manipulations. When whipping, powdered sugar must be sifted evenly onto the surface of the cheese mass. Sometimes the manipulations done seem not enough, and housewives complicate the process by adding vanilla sugar to the cream for flavor, as well as food coloring for a particularly elegant look. appearance. It must be remembered that cupcake cream can lose visual appeal and unique taste qualities, if natural ingredients are used as dyes. Thus, blueberry jam, beetroot or carrot juice can ruin the dessert. If liquid accumulates in the cheese while whipping the cream, it should be immediately drained using gauze. Before decorating the cupcakes, we’ll use the refrigerator again: put the finished cream there for 10 minutes. There are variations in the preparation of cheese cream. So, cream cheese for cupcakes can be made from any soft cream cheese.

Protein cream

To prepare a classic protein cream, in addition to angelic patience, we will need:

Whites of four chicken eggs.
Butter - 200 g.
Powdered sugar - 200 g.
Lemon juice - 1 tbsp. spoon.

Thick protein cream for cupcakes is quite difficult to make. The final result depends on the quality and freshness of the eggs and the professionalism of the housewife. Sometimes, having suffered a painful failure in her first preparation of protein cream, the housewife refuses to carry out a similar experiment in the future. But in vain. After all, only through repeated repetitions and your own observations can you discover the path that will lead to the final goal. And this goal is classic cream for cupcakes, the recipe for which we are now mastering.

The most responsible process

Separate the whites from the yolks. Remove the yolks and pour the whites into a mixing bowl. Pour powdered sugar into a bowl and beat together with the egg whites until a fluffy, homogeneous mass is formed. Now we need a water bath to help us. Bring a saucepan with water to a boil, place our vessel with cream in it and tirelessly stir the mass with a whisk. Total time heating in a water bath should be at least three minutes. After this, visually we should not detect the slightest hint of grains of sugar.

It's time to add lemon juice to the cream and use the mixer again, whipping the contents of the bowl until thick foam. The oil that we put into the bowl next should be soft. To do this, take it out of the refrigerator several hours before the manipulations. We continue to whip our cream. If the bowl has not yet cooled after the water bath, the cream will not be considered ready. The readiness of the protein cream is determined by its coolness and the ability not to fall out of the container when upside down. As soon as all the conditions are met, put the finished cream in the freezer for 1 hour. After this time, we arm ourselves with a culinary syringe and build beautiful white hats on the cupcakes. If desired, the cupcake cream in this case can be sprinkled with chocolate chips on top. You can also use marmalade and candied fruits.

Cupcake cream: a quick recipe

Not every housewife is ready to sacrifice two hours of free time to prepare protein cream. What to do if guests are about to arrive and you want to please them with delicious pastries. In this case, we recommend turning your attention to whipped cream. However, it is not recommended to decorate cupcakes with them ahead of time, since whipped cream can quickly lose its structure. While the guests are sitting at the table, it's time to start decorating. To do this, place the stainless steel vessel in the freezer for 5 minutes. After this we will whip the cream until it is perfectly thick. Add 2-3 tbsp. tablespoons of powdered sugar, but not all at once, but in portions, not forgetting to whisk the cream all the time. It is better to start whipping with the minimum speed of the mixer, gradually increasing the speed. The soft peaks formed by the cream on the surface of the cream will signal that the whipping process has stopped. We will put the finished buttercream for cupcakes in a pastry bag and decorate the cooled cupcakes with it. Additionally, cupcakes can be decorated with multi-colored confectionery icing.

Preparing chocolate cream

2 bars of dark dark chocolate.
Cream - 250 ml.
Honey - 50 g.

Chocolate cream for cupcakes is prepared hot. First, pour the cream into a saucepan, mix with honey and bring the resulting mass to a boil. Break the chocolate into pieces, gradually adding to the cream and honey. When the last chocolate slice is melted, stir the hot cream and make sure that there are no lumps in the composition. The finished cream can be described as a glaze rather than an airy mass, because we did not use a mixer in preparation. Place the finished chocolate mixture in the refrigerator to harden, then pour over the cupcakes.

For lovers of not too sweet desserts

Meringue cream for cupcakes is quite thick in consistency, not too sweet and very similar to protein cream. It is performed using a similar technology, but with the addition of a small amount of water to the syrup. You can make this cream with or without butter. We will need the following ingredients:

Whites of two chicken eggs.
Sugar - 170 g.
Water - 2 tbsp. spoons.
Corn syrup - 3 tbsp. spoons.
Lemon juice - ½ teaspoon.
Cream of tartar.
Vanilla extract and strawberry puree as coloring (optional).

Pour the egg whites into a deep, clean and dry bowl. Take a saucepan and mix the specified amount of sugar with water, put it on fire. We will cook the syrup over medium heat, stirring occasionally and preventing it from darkening. The sugar should completely dissolve. To do this, you will need a temperature not exceeding 120 degrees. While the sugar dissolves in the saucepan, you can begin the process of whipping the whites. Add a crystal of cream of tartar to the whites and beat until stable peaks form on the surface.

Forward to culinary heights

Now we will pour the syrup into the protein mass and beat again until the syrup cools. This process is quite long and can take up to half an hour. However, it is precisely because of this technology that the cream for decorating cupcakes can easily hold its shape even at room temperature for up to 2 days in a row.

As soon as the mass triples its volume, add lemon juice and corn syrup; if you decide to use dyes, then add them to the composition. Let's work with the mixer a little more and send the mixture to cool. The same can be recommended if you can’t immediately whip the cream to the state of confident waves. When the cream has cooled completely, you can decorate our wonderful cupcakes and serve.

Oil cream

As ingredients we will need:

Butter - 200 g.
Milk - 50 ml.
Powdered sugar - 300 g.

You can also add fruit extracts, cinnamon or vanilla to your cupcake buttercream to taste. According to the method of preparation, the oil composition is similar to curd cream. We prepare as follows. We begin to beat the softened butter with a mixer and gradually add powdered sugar and (if desired) various flavorings. All that remains is to pour the milk into the mixture and bring the mixture back to a thick, fluffy consistency. Cool and decorate our cupcakes.

Buttercream, despite its high calorie content and sweetness, remains perhaps the most classic and favorite for decorating mini-cupcakes. The crumbly sandy base of the cupcake is framed by a delicate, melt-in-your-mouth buttercream. This option is most similar to the idea of an ideal mini-cake.

For lovers of experiments

Creative people, especially if there are children nearby, will be happy to prepare mastic cream. This culinary product helps to evenly cover cupcakes, as well as to build colorful compositions on them with animal faces, funny faces, natural phenomena and entire cities. Fantasy in creating masterpieces of culinary decoration has no limits. To create the mastic cream, you only need marshmallow candies, a microwave oven, water, lemon juice and powdered sugar.

Open the package of candies, place them in a bowl and add one tablespoon of lemon juice. We will heat the sweets in the microwave for exactly 20 seconds so that the sweets increase in volume. You can also use a water bath to heat the base of the future mastic. If desired, you can add food coloring to the mixture. In this case, the mass is thoroughly mixed until the granules are completely dissolved. Now it’s time to add powdered sugar into the resulting multi-colored mass. We already know that powder is poured into cream in small portions. Don't forget to stir the mixture all the time.

Fantasy without limits

The mastic will form when it feels like the sweet mixture is being mixed with great difficulty. It's time to put our mastic on a table sprinkled with powdered sugar and start kneading a kind of sweet dough. Only powdered sugar will act as flour here. The moment when the mastic stops sticking to your hands serves as a signal that it is ready to realize your creative ideas. It remains to wrap the mastic in cling film, having previously expelled all the air from inside, so that in the future it could not interfere with our culinary experiments. Place the bag in the refrigerator for half an hour. After this, you can safely sculpt a variety of funny and delicious figures for cupcakes.

Conclusion

We hope that from the entire variety of cupcake creams presented, you can easily choose the most delicious and most delicious one for yourself. original recipe. And tea cup-sized cupcakes with a ruffled cream top will become a favorite treat for the whole family. Enjoy your tea!