Cream cupcakes. Approximate consumption of products

Cupcakes - small cakes, which are also called fairy cakes, entered our lives relatively recently, but have already managed to fall in love with all the sweet tooth without exception. Cupcake cream is not the last thing in this pastry, because by combining even the same version of the cupcake dough, you can get a new dessert every time.

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 of powdered sugar.

Cooking sequence:

1. Combine soft butter with powdered sugar and beat until fluffy.
2. Then gradually adding cream cheese, beat the cream until smooth for another five minutes.

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

Mascarpone step by step recipe

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

• 250 g mascarpone;
• 100 g of condensed milk.

How to do:

1. Put the chilled cheese and condensed milk in one container and beat with a mixer until a fluffy and uniform creamy consistency.
2. To give the cream a caramel note of taste, part of the condensed milk or its entire amount can be replaced with boiled condensed milk (“toffee”).

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

chocolate ganache

To prepare chocolate ganache for upsetting hats on 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%;
• 200 g dark or 300 g milk or white chocolate.

How to cook:

1. Put the cream on the fire, bring to a boil and remove from heat. Finely chop the chocolate, add to the hot cream and stir with a dry silicone spatula. Then return the mass to the fire again and heat until the chocolate is completely dissolved.
2. After that, cool the ganache a little, cover with cling film in contact and leave overnight to stabilize. Before decorating the cupcakes, the cream should be warmed up a little in the microwave.

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.

Step by step video recipe

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

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.

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.

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.

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.

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

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.

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.

• 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.

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

It can be creamy or chocolate, cottage cheese or cheese (for example, with Mascarpone or Philadelphia). Berries and fruits, nuts and chocolate can serve as flavoring additives. Sometimes French meringues are used as an obligatory decoration - whites carefully whipped with sugar in a water bath.

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

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

The next option provides a slightly different set of ingredients:

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

The first step is to whip the cream well - what is called "to stable peaks." Then add powdered sugar and mascarpone to the cream. Mix everything by reducing the speed of the mixer. It is not necessary to mix for a long time - the cream may exfoliate. That's all: a 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 according to it turns out to be exceptionally tender and fragrant. However, there is one feature that is worth considering: it is not too thick. In order to create an Italian version of the cream at home, you will need to stock up:

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

Cooking the Italian version is not difficult at all:

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

oil version

This recipe proposes to lightly "weight" the light cheesy texture with butter. This option turns out to be thicker and holds its shape better, which is especially valuable when decorating cupcakes. To make it, you will need:

• 100 g butter (unsalted) - room temperature;
• 250 g of mascarpone cheese;
• 1 glass of powdered sugar;
• ½ tsp vanilla extract.

Crafting Recipe:

1. Beat soft butter with a mixer at medium speed. While continuing to beat, gradually add all the powdered sugar to it.
2. Before the final phase of cream formation, the recipe recommends reducing the mixer speed to a minimum and only then add the mascarpone and vanilla. Do not mix for a long time - in order to avoid delamination of the cream.

Curd variant

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

The recipe for preparing curd cream provides for the presence of:

• fatty 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 cottage cheese. It is convenient to make it with a blender. In the process, the recipe recommends adding half the cream to the curd. Perhaps this amount will be enough: if the mass has become lush and homogeneous, you should no longer add cream. But you need to add vanilla essence.

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

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

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

Bon appetit!

See also cupcake recipes.

Video recipe for making buttercream for cupcakes

On the eve of the holidays, many housewives begin to think about how to cook beautiful and tasty, and even unusual desserts on their own.

A serving of cupcakes with cream meets all these requirements. Small cupcakes with cream can give the holiday a special mood.

You can make a cream composition cheerful and bright or seasoned in a pastel tone. You can decorate the top of cupcakes with chocolate, ripe berries, nuts or fruits.

Small cupcakes can cheer up and diversify the festive table. They are prepared from a biscuit base, covered with a cloud of cream on top, it turns out a very beautiful dessert, as in the photo.

Thanks to this serving of the dish, it is absolutely not worth cutting the cake into portions, because everyone will take their portion of the cake in the form of cupcakes.

Baking cream cupcakes is a really good idea. Each guest will be able to enjoy a delicious dish, and sometimes even several servings of dessert at once.

You can make different creams for cupcakes. For example, a chocolate composition that includes real dark chocolate.

Recipes are becoming more diverse every day, and therefore, being fully armed, you can perfectly prepare for the holidays.

Read my article, bookmark, cook delicious desserts with inspiration and love for family and guests. Small homemade muffins will be appreciated by sweet tooth, gourmets.

Protein cream for cupcakes

This protein-sugar composition is distinguished by the fact that it keeps its shape remarkably. Prepare a creamy mass from simple products that are not difficult to purchase at the nearest grocery store.

It will be delicious, refined and unusual at the same time. The light, airy protein composition appeals to many people.

And if you try it at least once, you will become a fan of cupcakes with protein cream, which will be your favorite stanget.

Components:

200 gr. Sahara; 120 ml of water (you need to take warm); 5 pieces. chickens. eggs; 2.5 gr. citric acid.

Cooking algorithm:

1. I pour warm water into a bucket, add sugar. I send it to the stove, I make syrup.
2. I introduce citric acid into sweet water, constantly stirring. 7 minutes will be enough. In a bowl with a glass bottom, separate the whites and yolks. I use only proteins, yolks can be put in the refrigerator.
3. I beat the whites with a mixer to get a large foam. I introduce sweet water into a bowl with whipped proteins. I mix products with a mixer.
4. The mass must be whipped for 7 minutes. That's all, the cream for cupcakes is ready, it keeps its shape well, and therefore you can make voluminous hats for a dessert that you cook with your own hands.

"Cheese" on cream for cupcakes

Cheese cream can be prepared in just half an hour. It will perfectly hold the given shape, gentle and airy.

A portion of cupcakes will turn out very beautiful, it will be perfectly preserved at room temperature even for a couple of days.

I advise you to put the cream in the refrigerator for 2 hours before using it to make Cheese cream.

Components:

100 ml cream with a fat content of 33%; 80 gr. sugar powders; 450 gr. curd cheese; some vanilla.

Cooking algorithm:

1. I whip the cream, it will be thick.
2. I shift the cheese into them and sprinkle with sah. powder. Whisk to mix all the ingredients well.

The salty cheesy taste of the delicacy will be appreciated by everyone who loves desserts.

Buttered citrus cream

Oil cream with citrus aroma can be used for cakes and fruits. Subtle notes of citrus fruits will give the pastries a special sourness. This taste of cream will appeal to all the sweet tooth.

Components:

1 pc. orange and lemon; 2 pcs. chickens. eggs; 100 gr. Sahara; 30 gr. sl. oils.

The cooking algorithm is painted step by step:

1. I take the zest off the lemon. I cut as little as possible. Orange is needed to make juice, you also need to squeeze it out of the pulp of a lemon.
2. I'm slaughtering chickens. eggs, add citrus juice to them.
3. I let the mass sit for 30 minutes. I'm filtering. I pour it into a bowl and let it boil.
4. In the mass I add sl. oil, stir constantly and cook for 15 minutes. It is necessary that the composition thickens. I let the mixture cool and decorate the cupcakes on top at my own discretion.

The oil composition must be prepared on the basis of a quality sl. oils!

Chocolate cream with mascarpone

It is better to use dark chocolate, the cocoa content of which is from 70%.

Components:

200 ml cream with a fat content of 33%; 350 gr. mascarpone cheese; 1 bar of chocolate; 150 gr. sugar powder.

Cooking algorithm:

1. Sax. I interrupt the powder and add the cream. Beat and add mascarpone to the resulting mass.
2. I break the chocolate into pieces, put it in a ladle and send it to a water bath.
3. I melt warm, but not hot chocolate, pour it into a mass based on cheese, cream and sugar. powder. I interrupt all the components among themselves so that they become a single homogeneous mass.

Curd Butter Cream

The composition of the cream is light, airy, juicy. This delicacy is a real find for all those who want to cook a very tasty dessert.

The recipe indicates that the cottage cheese must be ground through a fine sieve and allowed to cool. Sl. oil, on the contrary, should be used soft.

Components:

70 gr. sl. oils; 180 gr. cottage cheese (less fat content); 50 gr. sugar powders; vanillin.

Cooking algorithm:

1. Sl. I send the oil to a water bath.
2. I introduce cottage cheese into the mass.
3. I beat the ingredients so that they become homogeneous.
4. I add sugar. powder and a pinch of vanilla. I interrupt the mass so that it becomes dense in consistency. The cream can be used to decorate the dessert.

Custard: English Recipe

The recipe is not easy to prepare. But having tried, you can prepare a gentle cream, your efforts will be appreciated.

This is a very tasty composition, you can make cupcakes or eclair cakes with it, even layer cakes for homemade Napoleon.

Components:

400 ml of milk; 120 gr. Sahara; 60 gr. sl. oils; 1 PC. chickens. egg; vanillin and 1 tbsp. starch.

Cooking algorithm:

1. Kur. mix the yolk with starch and sugar. The components must be heated in a water bath. You need to constantly stir the composition.
2. I pour milk, it is important that the product is fresh and cool. During heating, the milk will curdle, and therefore it will not work to make a cream.
3. I heat until boiling, when the mass is covered with bubbles, the saucepan must be removed from the bath. In the mass you need to add soft sl. butter, stir slowly. Get a delicious filling.

cheese cream

Cupcakes with cheese cream look very impressive, make sure by looking at the photo.

It is worth buying cheese in the store, then let it stand in the refrigerator for a couple of hours so that the mass cools down well before cooking.

Components:

120 gr. sl. oils; 340 gr. tv. cheese; 130 gr. sugar powders; vanillin.

Cooking algorithm:

1. Sl. butter needs to soften at room temperature. Remove the product a few hours before cooking.
2. I beat sah. powder and sl. oil together for 5 minutes. The mass will be thick in consistency. I put TV in it. cheese and vanilla.
3. Components interfere. That's all, the cream is ready for making mini cupcakes for the holiday. Enjoy your meal!

Banana cream with condensed milk

With such a creamy composition, chocolate biscuit goes well. If you decide to make a cream, I advise you to take note of this recipe.

The decoration will have a liquid base, it looks great!

Components:

2 pcs. bananas; 90 gr. sl. oils and condensed milk.

Cooking algorithm:

1. The cream can be made thicker by replacing the condensed milk with sugar. powder or put smaller bananas. Warm sl. I put the oil on the table for 1 hour at room temperature.
2. Condensed and sl. I put the oil in a bowl. I beat with a mixer. The mass should not exfoliate.
3. I mix bananas in a bowl so that the mass becomes a soft gruel.
4. I interrupt with a mixer. That's all the cream is ready to be applied to cupcakes.

• Banana cream may not hold its shape well, as it has a runny texture. I advise you to make it thick and dense by sending it to the refrigerator for 30 minutes. Stir the cream every 10 minutes.
• Be sure to cover the mass with banana cream with special food. film. This is due to the fact that the banana turns black when exposed to air.
• Cupcakes with cheese cream retain their appearance well, and therefore such a treat can be prepared for the future. It will not dry out or deteriorate for several days.
• To make cheese caps for cupcakes, you should take the following. cheese, but you can use the curd composition. It is better to give preference to cottage cheese, as it has an ideal structure for sweet desserts.
• In order to make a cream portion of Cheese, it is worth using sl. the butter is of a soft consistency, but the cheese must be allowed to cool well in the refrigerator. Observing these conditions, it will be possible to make a magnificent cream that remarkably retains its shape.
• Cheese cream composition is perfectly stored in the refrigerator. The mass does not deteriorate for 5 days.
• You need to decorate cupcakes with fruits or frozen berries. Products should be defrosted in advance. Otherwise, the appearance will be spoiled. Taste may also be affected, so it's best to follow my advice.
• A creamy layer for a sweet tooth should be prepared with a double portion of sugar. powder. The recipe allows you to change the proportions of sugar.
• All types of creams are prepared quickly, except for the custard method. Cooking takes up to 20 minutes. You can make a creamy composition before serving cupcakes to the table.
• As a decoration, you can take coconut shavings, grated chocolate or a cherry. Show your imagination by creating a real culinary masterpiece in your own kitchen!

Bake this dessert for your loved ones, make different creams, getting happy smiles of dear guests in return. Is there any better gratitude than their happy faces?

Read more recipes on my website. I am sure that you will discover new desserts that are not at all difficult to prepare at home, even if you do not have much culinary experience behind you! Good luck!

My video recipe

In recent years, cupcakes have become quite popular, they are often used as an exquisite and tasty decoration on the festive table. However, if you do not have a properly prepared cream, you will have to forget about the appetizing festive look and unforgettably delicate taste of the products.

So let's figure out together all the subtleties that you need to know in order to prepare a really tasty, airy cream for delicate cupcakes. Join the amazingly fast and easy process of making various creams for any occasion.

Cupcake Cream Cheese Recipe

Kitchenware: fine sieve, bowls of various diameters and depths, measuring cup, food processor.

Ingredients

Step by step cooking

Cupcake Cream Cheese Video Recipe

Check out the video from the above recipe to learn how to make cupcake cream that holds its shape perfectly.

• Cream must be at least 33% fat, and preferably 35-36%.
• Powdered sugar must first be sifted, because during its storage it gains moisture, which provokes the appearance of lumps. If you pour the product with lumps into cream cheese, then you will need more time to beat the cream blank. In addition, during this time, the cheese can "go astray" and spoil your efforts. Having passed the powdered sugar through a sieve in advance, you will get rid of the smallest lumps, and the creamy mass will turn out to be uniform and airy.
• It is very important that all ingredients are cold, otherwise the cream may separate, settle or leak during application to pastries.
• Do not miss the moment when the mass acquires a thick consistency. If you "kill" the cream, it will become thinner and thinner and eventually become unusable.

Cream cheese cupcake recipe

Cooking time: 15-18 minutes.
Servings: for 8-10 cupcakes.
Calories (100 g): 210-223 kcal.
Kitchenware: food processor, dishes of different diameters and depths, measuring cup, rubber spatula, cling film or plastic bag.

Ingredients

Step by step cooking

1. We shift 185-190 ml of thick sour cream into the bowl of the combine.
   
   
2. We turn on the device and after a couple of minutes of whipping add 12 g of vanilla sugar there.
   
   
3. After some time, pour 70-80 g of granulated sugar into the bowl to the rest of the products.
   
   
4. Beat the resulting mass at low speed, waiting for the sugar crystals to completely dissolve. In the process of whipping, we clean the walls of the bowl of the device with a rubber spatula to avoid inhomogeneous kneading of the cream.
   
   
5. After the sugar has dissolved, increase the speed of the combine and beat a homogeneous mass for about five minutes.
   
   
6. Without turning off the combine, add 500 g of cottage cheese in small portions. For convenience, cut the cottage cheese into medium-sized squares.
   
   
7. After the cottage cheese, pour in 50-85 ml of milk and beat the mixture for 3-4 minutes.
   
   
8. Spread 135-140 ml of condensed milk in a thin stream.
   
   
9. Beat the resulting mass until visible splendor, do not forget to clean the walls of the bowl.
   
   
10. We shift the finished cream into a deep bowl, cover with cling film and send it to the refrigerator for 5-10 minutes.
    

    Did you know? The cream can be stored for up to five days at a temperature of 2-4 degrees. The mass is light, airy, and it can be used to decorate cakes, pastries, or served as an independent dessert with fresh berries and fruits.

    
    
    

Cupcake cream cheese video recipe

Watch the proposed video, and you will learn about all the intricacies of the correct preparation of light and airy cream for cupcakes.

• Vanillin sugar can be replaced with 2 g of vanillin, the taste will in no way suffer from this.
• Also, if you don’t have condensed milk on hand, use the same amount of granulated sugar or powdered sugar instead. However, add them at the initial stage of kneading - pour into sour cream.
• Choose the amount of milk at your discretion: the more milk, the less thick and more delicate the consistency of the cream will be.

Chocolate Butter Cupcake Recipe

Cooking time: 15-17 minutes.
Servings: for 6-9 cupcakes.
Calories (100 g): 530-532 kcal.
Kitchenware: a small saucepan for a water bath, an iron deep bowl, measuring utensils, a fine sieve, a mixer or a blender.

Ingredients

Step by step cooking

Chocolate cream for cupcakes video

Recipe for protein cream for cupcakes

Cooking time: 17-20 minutes.
Servings: for 10-13 cupcakes.
Calories (100 g): 387-390 kcal.
Kitchenware: large heat-resistant bowl, mixer, small saucepan, measuring utensils, pastry bag or syringe.

Ingredients

Step by step cooking

Video recipe for protein cream for cupcakes

The video shows the entire process of making protein cream, which is perfect as a decoration for cakes, pastries, cupcakes and will be an ideal filler for baskets, straws, and so on.

• It is very important that the whisk and utensils are dry and free of grease. Otherwise, the proteins will not whip.
• In no case do not let the finished cream infuse, use it immediately for its intended purpose. I advise you to first prepare the pastries, and then engage in the preparation of the protein mass.
• Do not apply decoration on hot cupcakes, as such contact can cause the cream to melt and flow.
• After applying the decoration to the pastry, send it to the refrigerator for 15-25 minutes, during which time the cream will “grab” well with the surface of the product.

Cupcake cream cheese recipe

Cooking time: 15-17 minutes.
Servings: for 7-10 cupcakes.
Calories (100 g): 430-436 kcal.
Kitchenware: mixer or food processor, measuring utensils, deep bowl, wooden or rubber spatula.

Ingredients

Step by step cooking

Cupcake Cream Cheese Video Recipe

Check out the video below, and making cupcake cream cheese cream will no longer be an insurmountable difficulty for you.

• The ingredients used must be cold, pay special attention to the curd cheese.
• I advise you to leave the butter in a warm place for a couple of hours before whipping the products.
• In order to significantly reduce the amount of time it takes to beat, I recommend sifting the powdered sugar through the finest sieve or passing through cheesecloth.

Mascarpone cream recipe for cupcakes

Cooking time: 12-17 minutes.
Servings: for 8-12 cupcakes.
Calories (100 g): 286-290 kcal.
Kitchenware: food processor, small utensils, rubber or wooden spatula, plastic bag or cling film, measuring cup.

Ingredients

Step by step cooking

Video recipe for mascarpone cream for cupcakes

The video below shows a step-by-step process for making cupcake cream, the main ingredient of which is mascarpone cheese. Please note that here the preparation is even simpler, since it is proposed to mix mascarpone and cream immediately, and then beat with the addition of powder and fixer.

What creams for cupcakes exist, we have already discussed. I can not resist and offer you the basic one. In my opinion, homemade cupcakes are much tastier than store-bought ones - check it out for yourself and I assure you you won't be disappointed! Delicate in taste, amazing in appearance, delicacies will delight both children and adults. Even picky sweet tooth will be satisfied and will appreciate your culinary skills.

You may be familiar with other cream recipes that are ideal for cupcakes, describe them in the comments, I will be very grateful to you! Could you share information on how you usually create decorations so that they are not inferior in their design to store-bought culinary masterpieces? Tell us what components you combine so that the preparation of the cream does not take much time and is not very laborious and difficult. Write about everything and do not forget to leave your feedback on the above recipes! Thanks in advance and eat healthy!