Protein buttercream for cupcakes. Cheese cream for dessert

Cream for cupcakes serves as both a delicious ingredient in the dish and its decoration. These little cupcakes must be beautifully decorated as they are an important part of any tea party. This means that the cream must keep its shape well and not spread, otherwise it will be difficult to achieve the desired effect.

There are a lot of recipes for how to make cream for cupcakes. They can radically differ in the set of ingredients, their cost and taste. To choose your favorite option, you will have to try at least a few different creams. In addition, it is better to pick them up under the cupcake dough to get a whole dessert.

The most popular among confectioners is cream for cupcakes based on cream cheese or mascarpone. Also, this ingredient is often replaced with cottage cheese. As a result, a dense air mass is obtained, which perfectly complements the cupcakes and allows you to create beautiful “hats” for them.

Also, modern housewives use cupcake creams with the addition of butter, cream, milk, eggs, etc. For taste and aroma, they put melted chocolate, cocoa, fruits and berries, syrups, juices, citric acid, vanilla, wines and cognacs. Of course, the cream for cupcakes should be sweet. However, sugar is rarely used for its preparation. More often it is replaced with powdered sugar, which allows you to achieve a more delicate texture of the cream.

Cupcakes are decorated with cream immediately after cooking, and then the dessert is left for a while in the refrigerator so that the decoration freezes and retains its shape longer.

Many cupcake creams require some exquisite ingredients for their preparation, which are expensive and are not sold in every store. The same recipe will allow you to make a delicious decoration for cupcakes from affordable products that can be found right in your refrigerator. Perhaps the taste of the cream will be rustic, but with it you can easily make beautiful tops for cupcakes, which definitely will not crumble and will not flow.

Ingredients:

• 1 cup of sugar;
• 1/3 cup of water;
• 3 eggs;
• 1/3 tsp citric acid.

Cooking method:

1. Pour water into a saucepan and add sugar to it.
2. Put the syrup on a high heat and wait for large bubbles on the surface.
3. Add citric acid to the saucepan, stir quickly for 40 seconds.
4. Stir less intensively for another 5 minutes, then remove the syrup from the heat.
5. Separate the whites from the yolks and beat them until a fluffy white foam.
6. Pour sugar syrup into the proteins in a thin stream, constantly stirring the cream.
7. Beat the cream at medium speed for another 10 minutes.

Interesting from the network

Cream for mascarpone cupcakes is considered traditional and is most often used by experienced confectioners. In his favor speaks and delicate texture, and density, and taste. If you consider yourself a real fan of cupcakes, you should at least once try to make just such a cream, without drawing attention to the high cost of products. Cream must be taken fatty (required!).

Ingredients:

• 250 g mascarpone;
• 200 g of powdered sugar;
• 300 ml cream.

Cooking method:

1. Mix millet powder through a sieve with mascarpone cheese.
2. In a separate bowl, beat the cream well with a whisk.
3. Gradually (in a small spoon) add mascarpone with powder to the cream.
4. Constantly mix the mass with a mixer at the slowest speed.
5. When all the cheese is mixed with cream, you can start decorating the cupcakes.

Curd cream gives cupcakes a very interesting flavor, makes them more "fresh" and fragrant. Especially if you add a little wine and vanilla sugar to the composition. Wine can be replaced with the same amount of cognac. Depending on what is at hand, and which flavor you prefer.

Ingredients:

• 300 g of cottage cheese;
• 100 g of powdered sugar;
• 1 st. l. dessert wine;
• 60 g of condensed milk;
• 1 sachet of vanilla sugar;
• 150 g butter.

Cooking method:

1. Soften the butter, add vanilla sugar and powdered sugar to it.
2. Beat butter with sugar until white.
3. Continuing to beat the cream at maximum speed, gradually add condensed milk to it.
4. Pour cognac into the resulting mass, mix until smooth.
5. Rub the cottage cheese well through a sieve or chop in a blender.
6. Add cottage cheese to the rest of the ingredients and beat everything again with a mixer.

Many consider oil cream to be too fat and unnecessarily high-calorie, but in terms of taste, there is little that can be compared with this delicacy. It is easy to prepare, but in order to keep its shape, you need to beat the mass for a long time with a blender. Be sure to melt the chocolate in advance and let it cool a little, otherwise the butter will start to melt and you will not be able to achieve the desired cream consistency.

Ingredients:

• 120 g of powdered sugar;
• 80 g dark chocolate;
• 100 g butter.

Cooking method:

1. Melt chocolate, heat butter to room temperature.
2. Put the butter in a deep bowl and beat until it turns into a fluffy mass.
3. Sift the powdered sugar and add to the butter, mix and beat for another 5 minutes.
4. Pour the melted chocolate into the resulting mass and beat the cream at a low mixer speed.
5. As soon as the cream becomes homogeneous, transfer it to a pastry bag and apply to cupcakes.

Butter cream is considered to be one of the best options for decorating cupcakes. It turns out to be very tender and light, while it does not flow down and does not fall off after being applied to the cake. Approximately the same cream is prepared on the basis of mascarpone, but regular cream cheese is perfect for this. At the same time, such a replacement will be a pleasant financial savings. Cream must be taken with fat - at least 33%.

Ingredients:

• 100 g cream;
• 500 g cream cheese;
• 70 g of powdered sugar.

Cooking method:

1. Pour the cream into a bowl and beat until sharp peaks form.
2. Pour the sifted powdered sugar into the cream, mix.
3. Add the cream cheese to the rest of the ingredients and beat well again.
4. Place the cream in the refrigerator for 1 hour.

This cupcake custard recipe is relatively simple and perfect for beginner cooks. It will turn out tender and fragrant, and it will not take much time. If desired, sugar can be replaced with powdered sugar. Vanilla essence is optional. You can replace it with other flavors, such as liquor or cognac.

Ingredients:

• 4 tbsp. l. Sahara;
• 200 g butter;
• 6 art. l. milk;
• 2 eggs;
• 2 drops vanilla essence.

Cooking method:

1. Boil milk and dissolve sugar in it, add vanilla.
2. In a separate bowl, beat the eggs (a little), pour hot milk into them in a thin stream.
3. Return the cream to the stove and, stirring constantly, heat it well (do not boil).
4. Beat the butter with a mixer in a lush foam, add a slightly cooled mixture of milk and eggs to it.
5. Beat the resulting mass again, decorate cupcakes with it.

Now you know how to make cream for cupcakes according to the recipe with a photo. Bon appetit!

Cream for cupcakes is an integral part of delicious and beautiful cupcakes that will perfectly complement any tea party, coffee break, buffet table, etc. With its help, the dessert is given a finished look, turning ordinary cakes into real works of art. If you want to surprise your guests or family with an interesting sweet treat, you definitely need to learn how to make cream for cupcakes. The following recommendations will help with this:

• If you have chosen butter cream for cupcakes, do not be lazy to beat it well. You can achieve the perfect consistency in about 5-7 minutes with a mixer;
• For the cream, be sure to sift the powdered sugar. This will make it even more tender and airy;
• If you add cream to the cream, you need to beat them into a fluffy mass, and stop. If you continue to whip this product for too long, the oil will separate from it and the cream will no longer work;
• For the cream, you need to use cold cream, and it is also recommended to cool the bowl in which you will beat them;
• For a cream based on proteins, it is very important to properly separate them from the yolks. It is necessary to make sure that even a small drop of yolk does not get into the protein mass, otherwise you will have to start cooking again.

Cupcakes attract not only taste, but also appearance. After all, it is difficult for a sweet tooth to pass by such cakes. If you are planning to make these desserts at home, then you will be interested in learning how to make cheese cream for cupcakes. Now let's look at a few recipes.

Exquisite cream with mascarpone

This is an incredibly delicious cream. And yes, it is very easy to prepare. After manufacturing, it must immediately be applied to baked goods. In order for the cupcakes, the recipe of which we describe, you will need:

• two hundred grams of powdered sugar;
• three hundred grams of cream (fat content over 32%);
• 250 grams of mascarpone.

Making cream at home looks like this:

1. First, mix with the mascarpone sugar.
2. Then whip the cream with a whisk.
3. Then add the cheese mass to the cream. Add spoon by spoon, constantly mixing with a mixer at low speed.
4. So the cheese cream for cupcakes is ready. Now all you have to do is decorate them!

Cream with curd cheese

Now we will tell you how to cook it. The recipe is quite simple. Such a cheese cream for cupcakes turns out to be airy, light, with a delicate texture.

• 340 grams of curd cheese;
• powdered sugar (100 grams will be enough);
• 115 grams of butter.

The preparation of a delicious tender cream looks like this:

1. First prepare the ingredients. To do this, let the butter melt so that it becomes soft. But cottage cheese, on the contrary, should be very cold. Therefore, do not take it out of the refrigerator in advance.
2. Now take a bowl. Add butter, then cheese. Then add powdered sugar.
3. Beat the ingredients with a mixer until smooth (this will take about 6-7 minutes).
4. If you want to make cupcakes more bright and colorful, then add some dyes. For example, for this purpose, you can use berry puree (raspberry, cherry) or cocoa.
5. After adding the dye, mix the mass again. The cream is ready. The easiest way to apply it is with a pastry bag.

Delicious blueberry cream

The cooking process will not take much time. Such a cream can be made in a hurry.

For cooking you will need:

• 350 grams of cottage cheese or soft cottage cheese;
• 2 teaspoons vanilla extract;
• 1 teaspoon vanilla sugar;
• 100 grams of powdered sugar;
• a glass of blueberries;
• 120 grams of butter.

Step by step recipe for making blueberry cream for cupcakes:

1. First, take a deep bowl. Put all the ingredients in it, except blueberries. Then whisk until a mixture with a homogeneous consistency is obtained.
2. Now grind the blueberries through a sieve. Pass the berry puree through cheesecloth to remove the pomace.
3. Next, add three tablespoons of blueberry puree to the curd-creamy mass. Stir. Cream is ready!

Cheese cream with cocoa

This mixture has a pleasant chocolate note. Cream can decorate cupcakes, as well as cakes. After cooking, it can be stored in the refrigerator for up to three days, but it is better to put it there in a closed container.

To make Cream Cheese Cupcakes, you will need:

• 320 grams of sugar;
• 360 ml cream (fat);
• three st. spoons of cocoa;
• a pinch of salt;
• 230 grams of cream cheese (for example, "Philadelphia");
• a teaspoon of vanilla extract;
• a pinch of salt.

Step-by-step recipe for making delicious cream:

1. First, mix the cocoa with the cream in a large bowl (you only need to add a couple of tablespoons). You should end up with a creamy paste.
2. Then put it in the refrigerator for five minutes.
3. Next, add chilled cheese and cocoa to the cream. Beat the mass with a mixer for thirty seconds. Now add sugar, vanilla and salt. Beat until a homogeneous mixture is obtained.
4. Then start pouring the rest of the cream down the wall. In the process, continue to beat the mass. Do not turn off the mixer until the cream becomes homogeneous. It can be used immediately after preparation. It can also be stored in the refrigerator for several days.

Curd cheese version

Such a curd-cheese cream for cupcakes tastes like. It is delicate, airy, light in texture. We can say that such a cream just melts in your mouth. In addition, it is not as high-calorie as, for example, oil.

To prepare this cream, the hostess will need:

• a sachet of vanillin;
• a sachet of thickener;
• three hundred grams of curd cream cheese (for example, Almette);
• 200 ml whipping cream (fat content 38%);
• 100 grams of powdered sugar.

The process of making cream at home:

1. Cool the cream first, then pour it into a bowl. Then add the thickener and start beating with a mixer: first do it at low speed, gradually increasing the speed.
2. Whip the cream for 5-7 minutes until a fluffy thick foam forms.
3. After that, put the cream cheese in another container. Pour vanilla and sugar into it. Beat on low speed for about 60 seconds.
4. Now add the cream to the cheese and gently mix the mass. Everything, the cream is ready. It goes well with berries and fruits, so you can decorate cupcakes with them.

Chocolate cream for sweet tooth

It will appeal to those who love chocolate. Note that to prepare such a cream, you need to purchase cream in advance, since they must stand in the refrigerator for at least eight hours.

For cooking you will need:

• 500 ml cream;
• two hundred grams of chocolate (you can use mint);
• 100 grams of powdered sugar;
• three hundred grams of curd cheese.

The preparation of chocolate cream is as follows:

1. Pour 450 ml of cream into a separate container. Start beating them with a mixer at medium speed. Gradually increase the power while beating. The whole process will take approximately 6-8 minutes.
2. After that, add powdered sugar and mix the mass again with a mixer.
3. Then add curd cheese, beat the composition again with a mixer.
4. Then chop the chocolate into a separate bowl.
5. Then take a clean cup, pour the remaining fifty milliliters of cream into it. Boil them in the microwave.
6. Pour hot cream over chocolate. Let it stand for two or three minutes. Then mix the cream with chocolate until a homogeneous thick liquid is obtained.
7. Now add the resulting composition to the whipped cream. Then mix the mass until smooth. Here is the chocolate cheese cream for cupcakes. If you don't have mint chocolate, then use plain milk chocolate without any additives. You can add grated mint (a few leaves) to the mixture.

Cupcakes with cheese

Now consider the recipe for cupcakes with cream cheese. These products will not be sweet, but will appeal to those who love cheese. Preparing cupcakes with such a cream is quite simple. These salty mini-cakes will decorate any table - both festive and everyday.

For cooking you will need:

• cream and hard cheeses (150 grams each);
• two eggs;
• two tablespoons of sour cream (medium fat);
• 50 ml of vegetable oil and milk;
• two cloves of garlic;
• half a teaspoon of baking powder for dough;
• 150 grams of flour;
• ten grams of parsley;
• ¼ teaspoon of salt.

We prepare cupcakes according to the following scheme:

1. First of all, mix sunflower oil and eggs with milk. Whisk the mixture with a whisk.
2. Next, in another container, mix the dry ingredients - salt, flour and baking powder.
3. Now combine both mixtures and mix thoroughly.
4. Then grate the cheese on a grater (large). Add it to the dough, not forgetting to mix everything thoroughly again.
5. Spoon the batter into the molds. Bake in preheated oven for about thirty minutes. Check the readiness of products with a match.
6. During this time, you can prepare cheese cream for cupcakes. Take a bowl, put finely chopped greens, sour cream, cream cheese and chopped garlic into it.
7. Now use a blender and mix the mass thoroughly, beat until creamy. Then decorate them with products that have been baked during this time.

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

How to make cream for cupcakes

The right mass for decorating cupcakes should be dense - otherwise it will soak the pastry, make it wet. The fastest cream is ordinary whipped cream in a can that retains its shape after cooling. However, they are not always available, and the composition of the store product makes you think several times. Professionals recommend making your own cream for cupcakes by choosing one of the traditional recipes. All of the options below require refrigeration before serving. In some cases, not the cream itself is sent to the refrigerator, but the dessert already decorated with it.

cheesy

Ideal for connoisseurs of American cuisine: cream cheese for cupcakes, if desired, can also be used as a filler for cheesecake. After 5-6 hours after being placed in the refrigerator, it becomes dense, perfectly holds the given shape. Cream cheese, which is the main ingredient, is difficult to replace - apart from the classic Philadelphia, nothing will give a traditional taste. In its absence, it is better to find another recipe for cream for cupcakes.

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

Cooking:

1. Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
2. The mixer nozzles are plastic spatulas: they will not clog the mass, but leave it airy. Beat cheese and soft butter on medium speed, add vanilla essence, carefully add powdered sugar.
3. When the consistency is smooth, refrigerate and place in a piping bag to squeeze onto cupcakes.

Protein

If this cream is put in a hot oven for a few minutes, you will get meringues or meringues - airy crispy cakes. In a non-thermally processed form, it is rarely used, since the basis of the cream is raw egg whites. In order to reduce the likelihood of Salmonella contamination, professionals recommend warming up the mass during whipping. So you get 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.

Cooking:

1. Break the eggs and separate the whites into a dry cold bowl, put it in a large bowl of water. Beat with a mixer until a dense foam, when the water under the proteins is heated.
2. Gradually add sugar and citric acid, continuing to work with a mixer. Add soft butter in pieces there, pour in water and do not beat, but stir.
3. When the sugar dissolves, remove the bowl from the stove. Let the mixture cool and beat gently to get a thick and perfectly smooth mass. Enter the fruit puree, mix again and decorate the cupcakes.

Creamy

If you like the traditional top of whipped cream the most, you can make your own. The only drawback of such a cream is the inability to keep a given shape, so they will have to be eaten very quickly. It is undesirable to store cupcakes with whipped cream even in the refrigerator for more than a day: they will become wet and spoil quickly.

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

Cooking:

1. Chill the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
2. With a mixer on medium speed, beat the cream with icing sugar and vanilla until it begins to thicken.
3. Enter food coloring, which is easy to replace with berry juice in the same volume, mix the creamy mass with a spatula, start laying out on cupcakes.

With mascarpone

Cream cheese, which is the basis of the famous Italian dessert "Tiramisu", gives a very delicate taste that does not require sweeteners, a dense texture. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese itself and heavy cream. In order to reduce calories, take curd cheese instead of mascarpone. For a more interesting taste, you can pour amaretto or any liquor into the mixture.

• mascarpone cheese - 280 g;
• cream 33% - 210 ml;
• amaretto or cream liqueur - 1 tsp

Cooking:

1. It is recommended to whip the cream with a whisk, not a mixer. Put the mascarpone into a large bowl and mix with a spatula until it becomes a soft creamy mass.
2. Combine the cheese and cream, with a mixer at the lowest speed, bringing them to a thickening, 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.
3. You can immediately decorate the cupcakes with the resulting cream, but after that you need to send them to the refrigerator so that the elegant hat freezes.

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 cupcakes with the finished mass, and not fill it, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, and it is better to take pure chocolate for the filling.

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

Cooking:

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

lemon cream

Delightful fresh sourness, 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 keeps well in the refrigerator if placed in a glass container with a tight-fitting lid, but professionals still recommend preparing lemon cream clearly for one use. The ingredients listed below are for 10 cupcakes.

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

Cooking:

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

Cupcakes with custard

One of the most difficult 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 oily, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and accuracy. However, this cupcake cream recipe requires special care and accuracy.

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

Cooking:

1. Combine the yolks, sugar and starch in a bowl, mix gently without beating, start heating in a water bath. Burner power is medium.
2. Pour milk in tablespoons: the success of the entire operation will depend on the freshness of this product. If it begins to curdle, it is better to refuse attempts to prepare a cream.
3. Bring the mass to a boil and the active appearance of bubbles on the surface. Calculate 120 seconds, then remove the bowl from the fire.
4. Enter soft butter, mix and cool the cream. Decorating cupcakes with it is very simple: transfer the mass into a pastry bag or bag with a cut corner, squeeze it onto a cupcake, giving it any shape.

Video: cream for cupcakes without butter

Cupcake recipes with easy step by step photo instructions

cream for cupcakes

400 g

30 minutes

480 kcal

5 /5 (1 )

• Inventory and kitchen appliances: heat-resistant bowl, bain-marie pot, mixer, stove, mixer bowl, spoon, silicone stirring spatula.

Required products

To make Buttercream for Cupcakes, you will need:

Features of product selection

Before you make cream for cupcakes, take care of the butter. It should be of good quality and low in calories. The quality of your meringue will depend on this.

Oil lasts longer if you wrap it with a cabbage leaf.

How to make protein-butter cream for cupcakes at home

To prepare cream for cupcakes, you can use my recipe with a photo step by step.

Stage 1.

Separate the whites from the yolks and place them in a clean and dry bowl. Pour water into a saucepan and bring it to a boil. Then we put the container on the pan so that the bottom does not touch the liquid.

Stage 2.

We send the pan to the stove and add all the sugar to the bowl with the proteins. Leave on medium heat and take the mixer. Without removing the bowl from the water bath, we begin to beat the mixture at minimum speed. You need to mix the ingredients for about 8-10 minutes and warm the mixture to a temperature of about 60 ° C. The sugar should completely dissolve.

All utensils, including the mixer, must be dry and fat-free, otherwise the proteins will not whip.

Stage 3.

Remove the bowl from the water bath and continue to mix with a mixer until the mixture cools.

Stage 4.

If you have a stand mixer, then pour the cooled mixture into the bowl and turn on the low speed. If there is none, you can use a regular mixer, you just need someone's help.

Gradually (by a teaspoon) we begin to add butter. It must be cut into cubes in advance so that it is more convenient to take it with a spoon.

The butter should be at room temperature, as the mixture may separate and clump.

The next portion of the oil is added when the previous one is completely dissolved in the mixture.

Stage 5.

Continue to mix and add a little flavoring.
Whisk again. If desired, it can be dyed any color with food coloring.

Thick cream for cupcakes is ready.

After cooking, you need to apply the meringue to the cake or cupcake, as it has a shelf life of 72 hours.

Unfortunately, protein-oil cream cannot be put on a jelly base, as sweet decorations will “slide”.

You can try to make meringue with any other flavor. For example, you can buy lime or lemon extract and add it during cooking. Or use melted chocolate to make chocolate meringue for cupcakes.

In any case, which cream is best to use for cupcakes is up to you.

You can apply sweetness to the cake using a pastry envelope. For a harmonious combination, the meringue is applied to a butter biscuit or coconut dough.

The meringue will not melt, so you can immediately apply it on a biscuit or cake after cooking. You can also make meringue flowers, put them in the freezer for an hour and get a universal decoration for cakes.

An ordinary cupcake will sparkle with new flavors and will look worthy thanks to a cream decoration called a cupcake. To impress with the appearance, as well as to raise the culture of everyday life, it is necessary to properly prepare the cream for cupcakes, which keeps its shape. The result depends on stability. We offer the simplest and most successful options for creative inspiration that will help make your holiday unforgettable.

Protein cream for cupcakes that holds its shape

Many people are wary of making cream from proteins, but in this version they are pasteurized in a water bath, so there will be no harm to health. Suitable protein cream for the shape of any kind of cupcakes.

Ingredients:

• vanilla - 0.5 pod;
• egg white - 2 pcs.;
• food coloring as needed
• sugar - 160 g.

Cooking:

1. Prepare a bowl that can withstand high temperatures. Place whites. Sprinkle with sugar. Add vanilla. Place in a container with water. The bottom of the bowl should not come into contact with the liquid.
2. Take a whisk and stir constantly. The mass should be heated until the sugar crystals are completely dissolved. This process will take about seven minutes. Check with your fingers. If, when rubbing, the mass is homogeneous without crystals, then you can proceed to the next step.
3. Remove from bath. Turn on the mixer. Whisk. The mass should become lush and completely cool. Decorate with this cream immediately. Add dye if necessary.

Mascarpone step by step recipe

Delicious, airy cream with a banana flavor. Banana can be replaced with any fruit puree.

Ingredients:

• cream 33% for whipping - 250 ml;
• banana - 1 pc. small ripe;
• cheese - 130 g mascarpone;
• vanilla essence - 1 teaspoon;
• sugar - 65 g.

Cooking:

1. To speed up the process, use only chilled cream. Also, hold the dishes in which you are going to prepare the cream in the cold in advance.
2. Pour cream into bowl. Place cheese. Sprinkle with sugar. Add essence. Turn on the mixer. First you need a minimum speed, then gradually increase it.
3. When the mass turns into a lush foam, mash the banana and introduce in parts. Mix. You should get a uniform consistency. Decorate cupcakes only chilled, otherwise the cream will flow.