Powdered sugar cupcake cream. #3 English custard

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:

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.
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.
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:

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.
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.
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.

chocolate ganache

You can prepare this cream of any density. To obtain a thick mass, you need to add more chocolate, which should contain 70% cocoa.

Ingredients:

chocolate - 225 g;
honey or molasses - 40 g;
cream - 270 g (30%).

Cooking:

Put honey or molasses into the cream. Boil.
Chop chocolate. Fill with hot mass. Stir gently using a spatula.
Put away in the cold. Cool to such a temperature that the mass can hold its shape.

Sour cream cooking option

A versatile option that is gaining more and more popularity every day.

Ingredients:

sour cream 20% - 360 g;
butter - 130 g;
flour - 3 tbsp. spoons;
vanillin - 1 g;
sugar - 110 g;
egg - 1 pc.

Cooking:

Keep the oil in a warm room. It needs to be softened. This will take two hours.
Place the container on the stove. Pour in water. Place more dishes on top. In the upper bowl, mix the egg with sour cream. Sprinkle with sugar. Pour in vanillin. Add flour. To prevent the cream from becoming bitter, you can not add a lot of vanilla.
When the liquid in the first container boils, place the second one on top. Stir constantly until the mixture thickens. It will take about five minutes.
Check the mass for readiness. If you run a spoon over the surface and the mass does not flow back, then the cream is ready.
Cover with foil. Place in the cold.
Whip the oil. Take a spoon and add the cooked mass in portions. Whisk constantly in the process. The cream should be thick and firm.

Cream cheese or cream cheese

Curd cream for cupcakes or a creamy version is easy to prepare. The mass turns out delicious, keeps its shape perfectly. For cooking, use only high-quality cheese.

Ingredients:

powdered sugar - 130 g;
vanilla essence - 0.5 tsp;
butter - 120 g;
cream (cottage cheese) cheese - 230 g.

Cooking:

Keep the butter out of the refrigerator for several hours, bring to a soft state.
Mix butter and cheese. Beat until smooth and fluffy.
Pour powder in small parts, the amount of which can be adjusted according to taste preferences.
Fall asleep vanilla. Mix.

Custard method with condensed milk

Dessert thanks to this cream will turn out much tastier and more appetizing.

Ingredients:

condensed milk - 200 ml;
flour - 2 tbsp. spoons;
butter - 100 g;
sugar - 1.5 tbsp. spoons;
milk - 240 ml.

Cooking:

Pour flour into milk. Sprinkle with sugar. Stir. Stirring constantly, boil until thickened. Turn on the mixer. Cook while whisking constantly. The mass should become thick and without lumps. Remove from stove. Cool down.
Pour in the condensed milk. Add softened butter. Turn on the mixer. The turnover will be minimal. Whisk.

Cupcake cream cheese that holds its shape

According to this option, you get the perfect cream that will not exfoliate.

Ingredients:

powder - 100 g;
butter - 115 g softened;
Violetta cheese - 350 g chilled.

Cooking:

Place food in container. To prepare, use a mixer with a spiral attachment. Turn on the mixer. Set the minimum rpm. Whisk. The process will take no more than a minute.
If you need different colors of cream for decoration, divide it into parts and add the desired dye. Place each shade in a separate pastry bag and let cool. If white is used, immediately place in a bag and refrigerate.

Banana treat for dessert decoration

It turns out very gentle. To keep the cream perfectly in shape, use unripe fruits.

Ingredients:

powdered sugar - 3 cups;
butter - 50 g;
banana puree - 0.5 cups;
vanilla - 0.5 tsp;
lemon juice - 0.5 tsp.

Cooking:

Get oil ahead of time.
Mash bananas to desired size.
Pour in the juice. The lemon is needed to keep the banana puree from turning brown.
Add vanilla. Mix.
When the butter is soft, turn on the mixer. Whisk. It will take five minutes. The mass will become light and lush. Alternating, pour powder and puree in small batches. Continuing to beat.
Cool the prepared mass.

Butter cream with citrus flavor

With an airy texture and amazing aroma, this variation will delight everyone.

Ingredients:

butter - 260 g softened;
powdered sugar - 220 g;
orange - 2 pcs.

Cooking:

Rinse oranges. To fill with water. Place on the stove. Boil, boil. It will take five minutes.
Drain the water. Fill with new batch. Boil eight minutes. Drain the water. Boil. Now it will take a quarter of an hour. Cool down. Cut. Select bones.
Grind in a meat grinder.
Sprinkle puree with powder. Place oil. Beat with a mixer until fluffy.
Remove to refrigerator. Use as it thickens.

Cream with marzipan that keeps its shape

To delight the dessert with an exquisite taste, complement the cream curls with marzipan decor. The proposed option holds its shape well.

Ingredients:

vanilla - 1 teaspoon;
curd cream cheese - 260 g;
butter - 210 g;
white chocolate - 210 g;
marzipan of different colors - 70 g;
powder - 160 g of sugar.

Cooking:

Melt chocolate. You can use any method convenient for you, the main thing is that the chocolate melts, but does not boil. Cool, the mass should be at room temperature.
Place oil in a bowl. Turn on the mixer. Beat at medium speed. The mass should become lush. Pour in chocolate. Add cheese. Pour in vanilla powder. In the process of adding ingredients, the mixer must be constantly running.
In order for the cream not to slip off the cupcakes, the mass should be kept in the cold.
Form decorations from marzipan by placing on ready-made cupcakes.

In order for the finished product not to delaminate, all ingredients must have the same temperature.
Each new product must be added to the mass only when the previous one is completely mixed. Add ingredients only in small portions.
If you want to get a cream with a light nutty flavor, you should add a spoonful of cognac.
Heavy cream can be replaced with natural yogurt. Use only a thick component, otherwise the cream will flow.

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:

First, mix with the mascarpone sugar.
Then whip the cream with a whisk.
Then add the cheese mass to the cream. Add spoon by spoon, constantly mixing with a mixer at low speed.
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:

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.
Now take a bowl. Add butter, then cheese. Then add powdered sugar.
Beat the ingredients with a mixer until smooth (this will take about 6-7 minutes).
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.
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:

First, take a deep bowl. Put all the ingredients in it, except blueberries. Then whisk until a mixture with a homogeneous consistency is obtained.
Now grind the blueberries through a sieve. Pass the berry puree through cheesecloth to remove the pomace.
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:

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.
Then put it in the refrigerator for five minutes.
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.
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:

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.
Whip the cream for 5-7 minutes until a fluffy thick foam forms.
After that, put the cream cheese in another container. Pour vanilla and sugar into it. Beat on low speed for about 60 seconds.
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:

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.
After that, add powdered sugar and mix the mass again with a mixer.
Then add curd cheese, beat the composition again with a mixer.
Then chop the chocolate into a separate bowl.
Then take a clean cup, pour the remaining fifty milliliters of cream into it. Boil them in the microwave.
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.
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:

First of all, mix sunflower oil and eggs with milk. Whisk the mixture with a whisk.
Next, in another container, mix the dry ingredients - salt, flour and baking powder.
Now combine both mixtures and mix thoroughly.
Then grate the cheese on a grater (large). Add it to the dough, not forgetting to mix everything thoroughly again.
Spoon the batter into the molds. Bake in preheated oven for about thirty minutes. Check the readiness of products with a match.
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.
Now use a blender and mix the mass thoroughly, beat until creamy. Then decorate them with products that have been baked during this time.

How to cook a simple cupcake cream recipe - a complete description of the preparation so that the dish turns out to be 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 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.

Table of contents [Show]

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:

Combine soft butter with powdered sugar and beat until fluffy.
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:

Put the chilled cheese and condensed milk in one container and beat with a mixer until a fluffy and uniform creamy consistency.
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:

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.
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.

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 icing sugar.

Cooking step by step:

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

Sour cream option

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

For this you need to take:

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

The sequence of preparation processes:

In a saucepan of a suitable displacement, combine all the components of the cream together 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, put soft butter cut into small cubes into it and beat into a homogeneous lush mass. The cream is so thick (there is a spoon in it) that you can get to work without cooling it in the refrigerator.

Protein cream for cupcakes that holds its shape

For a durable, well-kept protein cream, you will need:

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

Cooking:

Boil sugar and water over medium heat until the sugar is completely dissolved.
Beat egg whites with citric acid until stiff.
Pour the syrup into the egg whites in a thin stream while continuing to beat. Following the syrup, send very soft butter and vanillin in small pieces into the cream.
Beat the cream until completely cooled for 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 a protein-oil cream that holds its shape.

Butter cream with citrus flavor

For fragrant orange oil cream, you need to prepare:

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

Cooking method:

First you need to rinse in cold water and boil the oranges. To do this, after boiling, citrus fruits are boiled for five minutes, the water is drained, a new one is poured and boiled for another 10 minutes after boiling. Drain the water again and cook for another 15 minutes in a new liquid.
The cooled fruits are cut into pieces, the bones 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 in small portions, sweet orange mass is introduced. After a short stabilization in the cold, the cream is ready for use.

Banana treat for dessert decoration

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

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

Work algorithm:

Put the cream, mascarpone, vanilla and regular sugar into a chilled bowl. Start beating these products at minimum speed with 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 to it and gently mix with a spatula so that the mass does not fall off. Instead of a banana, you can take 100 g of any berry or fruit puree.

Good afternoon, comrades!

Winter is the 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 around in the kitchen with a pastry bag or syringe. At other times of the year, you are content with simple muffins at best.

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

Cupcake Genius

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this ingenious invention. If cupcakes are mistaken for cakes, then These are the easiest and fastest cakes I have ever seen., well, except for the no less ingenious "potato", of course. And all why? First, because cupcake batter is prepared very quickly and usually by mixing dry and wet mixes. Secondly, these cakes are already individual in advance and do not require any special serving, slicing, etc. Well, the cream for cupcakes is the most pleasant part, because here you can fantasize endlessly ...

How to learn how to work with a pastry bag?

When I learned to work with a pastry bag, I took one cupcake and put a cap of cream on it, then removed this cream with a spatula and put it again, and again, and again. Until a certain pattern came out.

By the way, if you think you don't know how to work with a pastry bag, I advise you to change your mind. The only way to learn how to decorate cupcakes beautifully- practice and practice again. From the first time, no one has yet succeeded in making a bouquet of roses on a cake.

When I first came to work as a pastry chef's assistant, I was assigned to make lemon tartlets. Then I understood that it was absolutely impossible for my fragile hand to plant even neat hats from Italian meringue, and even burn them with a burner. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes practice this). In short, after a few messed up and burnt meringues, everything went like clockwork, in the truest sense of the word.

This is all to the fact that, in addition to how to properly hold the bag in your hands, no one will help you with anything. It only takes time to adjust.

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

In general, after such a verbose introduction, you can do cupcakes. I'll start with the simplest but no less delicious than the others.

Do not forget that you need to decorate with cream completely cooled cupcakes.

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. And why don't we decorate them with fashionable cupcakes today?

For this we need only 2 ingredients:

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

Cooking:

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

Butter cream with condensed milk is an emulsion, that is, it is fat mixed with water. And since fat doesn't mix with water, we need to properly oxygenate the oil so that the water particles have something to cling to. That's why very important beat the butter well and add the condensed milk gradually!

We put 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 the previous recipe for all the nuances of preparing this cream ⇑

Beat soft butter with a mixer until an airy mass forms (about 5 minutes).
Add condensed milk one tablespoon at a time, beating well after each serving.
After the condensed milk is over, add one tablespoon of cocoa powder, beating again after each spoon.
Fill a pastry bag with cream and decorate 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 asset of Soviet culinary. The most beloved 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 an airy mass forms (about 5 minutes)
Continuing to beat, we introduce one spoonful of boiled condensed milk, each time whisking until smooth.
If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with cottage cheese or cream cheese

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

For cream, take:

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

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

We prepare the cream as follows:

Put the butter, icing sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
Add cream or curd 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, do not add lemon).
Food coloring can be added to the finished cream and applied to cupcakes using a pastry bag.

5. Cheese cream with white chocolate

The combination of cream cheese and white chocolate is simply incredible.

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 to cool 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 must be cooked before baking cupcakes so that it has time to harden.

Required products:

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

How we cook:

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

7. Banana cream with mascarpone

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

Grocery list:

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

Cooking:

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

8. Air cream with white chocolate

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

9. Protein cream on Swiss meringue

In this recipe, we pasteurize the proteins in a water bath, so this cream can not be afraid.

For the recipe, let's prepare:

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

Recipe Execution:

In a heat-resistant bowl, put the proteins, sugar, vanilla and place in a water bath (the bottom of the bowl should not touch the water).
Whisking constantly, heat the whites until the sugar is completely dissolved (about 5 minutes).
Rub the whites between your fingers - grains of sugar should not be felt.
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 ready-made cream.

10. Silky chocolate ganache

Perhaps one of the most beautiful and silky cream for cupcakes. It should be well brewed, so cook 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 microwave)
instant coffee - 1 tbsp.
dark chocolate, from 60% - 200 gr.
butter - 75 gr.

Recipe:

Bring the cream, honey and instant coffee to a boil over moderate heat (no need to boil).
We put finely chopped chocolate, butter into cubes in a bowl and pour them with hot cream in two approaches: pour half - mix thoroughly with a whisk, pour the second 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 that's enough. You can browse the website for cupcake recipes and see other ideas. For example, I will give you chocolate cupcakes with chocolate icing and coffee-nut cupcakes with mascarpone cream.

All delicious and beautiful cupcakes!

Good luck, love and patience.

All. Bye. Bye.

Cream for cupcakes

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.

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

Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
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.
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.

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.
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.
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 hold 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.

Chill 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 icing sugar and vanilla until it begins to thicken.
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

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.
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.
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.

Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
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.
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.

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 beating, start heating in a water bath. Burner power is medium.
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.
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.
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

Delicate buttercream for delicious cupcakes

Buttercream for cupcakes will make the dessert perfect, disappearing from the table in seconds.

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

Cream cheese cupcake cream

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 in cooking, or any rare products. All you need is butter, cheese and powdered sugar.

The main secret lies in the preparation of products: the butter should be soft and warm, and the cheese, on the contrary, hard and very cold. Before you start cooking, remove the first from the refrigerator, and leave the second in it. Products should lie down like this for several hours, preferably overnight. Compliance with these conditions will allow you to achieve a dense, but delicate texture 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 caps on cupcakes.

The cooking 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. It is necessary to make such a cream flavored or colored at the stage of mixing the ingredients. You can add cocoa, fruit or berry puree, vanilla essence, jam - anything you like. The longer you beat, the more uniform the color will be. If you need a pure white cream, then butter and sugar are first whipped (5-10 minutes at maximum speed), and only then cheese is introduced into the mixture.

To decorate the cupcakes with the finished mass, it should be transferred to a pastry bag and carefully squeeze the right amount over the dessert.

Cream for cupcakes based on cream and curd cheese

In fact, this is a variant of the previous recipe, but such a buttercream for cupcakes turns out to be softer and lighter - cream is used instead of butter.

Approximate consumption of products:

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

Cooking method:

Cream must be chilled before whipping. It is recommended to put the bowl and whisk for whipping in the freezer for a few minutes. Whip the cream for a long time, at maximum speed, until stable peaks appear, then add curd cheese and powder. Continue whisking the ingredients until a homogeneous mass is obtained. Curd cheese has a subtle salty taste, which not only does not spoil the dessert, but also makes it less sugary. Instead of cottage cheese, you can use any cream cheese, such as mascarpone or Philadelphia.

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

The finished product has a snow-white shade and a surprisingly delicate taste. The proportions of the 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 keeps its shape for quite a long time, and for good reason it is great for decorating cupcakes. Even at room temperature, finished confectionery can stand for several days.

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

To make chocolate buttercream decoration you will need:

Fatty cream (not less than 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 in advance into small pieces, transfer to a bowl and pour over the hot creamy mixture. Leave the mass without stirring for a couple of minutes. After that, gently stir the ingredients with a whisk, add the butter, mix again.

Cupcakes should be decorated with ganache immediately after cooking; when cooled, the mass will lose its luster. Chopped nuts, all kinds of flavors, as well as liqueurs can be added to the chocolate mass. With the help of these additives, you can achieve an amazing taste of cupcake cream.

Whipped cream

Well, the simplest decoration for cupcakes will be ... That's right, whipped cream. This airy cream is suitable for those sweet tooth who do not want to spend time cooking. The delicacy is prepared quickly and simply.

Hold the bowl for whipping for a few minutes in the freezer, then pour chilled heavy cream into them. Beat on high speed until thickened (about 5 minutes), then add powdered sugar a tablespoon at a time, stirring with a whisk each time. Whisk the mixture until firm peaks form.

You need to whip the cream for quite some time, but only until they become elastic. Beating 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 a cream cap on cupcakes shortly before serving dessert.

Print version "

Cupcake cream that keeps 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 we cook:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

5. Curd soufflé

Sugar sand - 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.
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 do we have to do:

Sources:

It’s hard to believe, but I finally did it: I collected all my favorite cupcake cream recipes in one place. Cupcakes turn out neat and beautiful if the cream keeps its shape well. Another condition for beautiful caps on cakes is a good skill in working with a pastry bag. It takes practice, a lot of practice.

You can fill the bag with cream, put a free bowl next to it and start exercising. Squeeze a small amount of cream onto the cupcake, then remove the cream with a spatula 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 transferred back to the pastry bag and the decoration experiment repeated.

Let neat hats not turn out right away, this is a matter of practice, do not worry. Despite the clumsy hats, the cakes are delicious, homemade, from the 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:

Very easy to prepare cream, even a beginner can handle it. Allow the butter to warm up and the mascarpone to cool (it is best to keep the cheese in the refrigerator until it is added to the cream).

Using a mixer, beat the butter with the powder until fluffy and light. Add cold cheese to the cream only after the powder and butter are well whipped, so that later there is no feeling that the powder creaks on the 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 warm butter will dissolve the powder quickly, then gently fold the mascarpone into the creamy mass and beat a little more until smooth.

In a pastry bag, such a cream can be stored for 5 days, while maintaining all its properties and structure. You can’t call the cream too tender either - after all, curd cheese and powder in union keep their shape very well. Even at room temperature (about 17-20 degrees), a cake or cupcakes can stand for a couple of days without losing their shape.

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

To make puree, defrost the berries (you can use fresh ones), chop in a blender. Add two tablespoons of berry puree to the cream and mix.

2. From curd cheese and cream

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

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

First, whip the chilled cream (100 g). Cream with a fat content of less than 33% will not work 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 whisks of the mixer. I put the beaters of the mixer and a pack of cream in a bowl and put everything in the freezer for 10 minutes.

So, whip the cream at maximum speed, even if it seems that nothing is happening and it remains liquid, still whip. Starting in 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-whipped the cream, this is not a universal tragedy. Just add 1 tbsp. a spoonful of cold cream and mix again. The cream will return to its original structure.

3. Chocolate cream made from butter and condensed milk

The site has a step-by-step recipe for butter cream with condensed milk, you can see a detailed description.

This cream is made in a similar way, but cocoa powder is added at the end of the process. In the photo, 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 we cook:

First, beat soft butter until fluffy and bright.
Pour in the condensed milk with a spoon, whisking each time until smooth.
When the condensed milk is spent, add cocoa powder a tablespoon at a time, beating 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 light and creamy (it will take about 5 minutes).

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

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
Sugar sand - 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.
Gelatin pour hot water (almost boiling water), soak for 10 minutes, stirring occasionally.
Beat egg whites with sugar until stiff peaks. If you use homemade cottage cheese in the recipe, wipe it through a metal sieve so that there are no grains. Add the yolk-butter mixture to the curd mass, beat well.

After that, pour warm gelatin into the cottage cheese, without stopping whisking with a mixer.

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

Since the cream thickens very quickly, spread it on the cake without slowing down.

6.Cheese cream 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 the usual way for you. I do it in a water bath, I describe it in detail here:

How to melt chocolate in a water bath

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.

In order for the cream to keep its shape better on cupcakes, it is recommended to cool it.

7. Chocolate ganache

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

Cream with fat content from 33% -250 ml
Liquid honey - 50 g (if you have thick or candied honey, melt it in a microwave or in a water bath).
Instant coffee - 1 tbsp. l.
Dark chocolate (cacao content not less than 60%) - 200 g
Butter - 75 g

Step by step cooking process

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

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

We tighten the bowl with cling film, leave to infuse overnight (no need to put it in the refrigerator).

The next day, ganache can be used to decorate cupcakes and cakes.

8. Protein cream (on Swiss meringue)

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

You will need the following ingredients:

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

How to make protein cream for cupcakes:

In a bowl of heat-resistant material, combine proteins, sugar, vanilla extract. We set it in a water bath so that the bottom of the cup does not touch the boiling water.

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

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

Ready cream can be used immediately 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 made from fresh or frozen berries)
Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

Soak the gelatin leaves in cold water and let them swell. If you don’t have gelatin in plates on hand, you can use powdered gelatin, but choose a quality one, for example, from Dr. Oetker, it dissolves very well, you don’t have 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 brew properly in the refrigerator (at least 3 hours).
I wish you great desserts, be sure to write which cakes and pastries you made using creams, which one you liked more!

Cupcakes are American cupcakes that are topped with thick multi-colored cream. These desserts are baked and served in paper cupcake liners. Literally, a cupcake is a cake in a cup.

There are many varieties of creams for cupcakes, but their main feature is the density, they must keep 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 kitchen spaces with fruits, and now it has become a fashionable and original way to 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 products. Prepare butter cream for cupcakes according to a recipe I have personally tested and surprise your loved ones with a delicious and inexpensive dessert.

Cooking time for homemade cheese: 1 day.
Servings: 20.
Kitchen appliances and utensils: two bowls, colander, gauze, mixer.

Ingredients

Making Cream Cheese with Simple Ingredients

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

Preparation of cream cheese

To make your cream thick, beat it in a dry and clean bowl.

Gently apply the cream on baked and chilled cupcakes using a pastry bag or syringe and decorate as desired with nuts, berries, or confectionery powder.

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

video recipe

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

Curd cream for cupcakes

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

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

Ingredients

Making cream cheese cupcakes

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

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

Mascarpone cream for cupcakes

This cupcake cream 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 mild original creamy taste. Cupcakes with Mascarpone cream will be simply amazing.

Cooking time: 3 minutes.
Servings: 10.
Kitchen appliances and utensils: mixer, deep bowl, whisk, confectionery syringe (or a bag with nozzles), food coloring (optional).

Ingredients

Cream preparation

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 cheer up you and your guests.

Butter cream for cupcakes

This is a classic butter cream with a taste familiar to everyone from childhood. We offer a recipe for butter cream for cupcakes that holds its shape.

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

Ingredients

Cream preparation

video recipe

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

Chocolate cream for cupcakes

Even a schoolboy can prepare such a cream. This cream will be fluffy and thick. Just such we need to give a beautiful shape to our cupcakes.

Cooking time: 5 minutes.
Servings: 10.
Kitchen appliances and utensils: mixer, pastry syringe, deep bowl, saucepan with a thick bottom, whisk.

Ingredients

Cream preparation

Dark chocolate is divided into pieces and melted in a water bath. Let the melted chocolate cool down.
Beat soft butter at room temperature with a mixer at maximum speed.
In the oil, without stopping the mixer, add a tablespoon of cocoa and powdered sugar and continue to beat.
Gradually pour in barely warm chocolate, add coffee and mix everything thoroughly until a homogeneous cream consistency.
Before using the cream, it must be put in the refrigerator for half an hour, covered with cling film.

This delicious cupcake cream comes in 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 cream for cupcakes:

Protein cream for cupcakes

Cooking time: 3 minutes.
Servings: 10.
Kitchen appliances and utensils: deep bowl, mixer, confectionery syringe.

Ingredients

Cream preparation

In order for our protein cream to work, the bowl and whisk of the mixer must be completely dry. Use only cold eggs. Beat the protein with a pinch of salt for several minutes until foamy and white in color, then gradually introduce sugar and continue to beat until a fluffy steep consistency.

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.

Lush milk pancakes without yeast recipe

Cupcakes are small cupcakes from America that have recently become popular with us.

Their feature is a characteristic creamy "rosette" crowning them from above.

The cream is made according to different recipes and using a wide variety of ingredients:

from the most sophisticated to the most uncomplicated.

In this article we will tell you how to make cream for such cupcakes.

cream recipe

Ingredients:

Butter - 200 grams;
0.5 cups of heavy cream;
Chicken eggs (yolks) - 2 pcs;
Sugar - 140 grams;
Gelatin - packaging;
Vanillin - to taste (optional).

Cooking method:

1. Whisk the eggs. In a medium saucepan, mix and beat the egg yolks with sugar and vanilla. Then gradually introduce the cream, not forgetting to stir the mass. At the end, add warmed gelatin - follow the instructions on the package to dissolve it.
2. Place in a water bath. Put the pan on boiling water, on a steam bath and hold it like that, stirring the contents of the pan in a circular motion. Reduce the fire after a few minutes. When the egg mass is completely thickened, remove the pan from the heat and cool. Congratulations - you've made egg fondant, the main ingredient in egg yolk custard. It remains to finish the creamy mass directly.
3. Mix the cream. The frozen butter from the refrigerator must be heated and softened with a fork so that it has the same consistency as egg fudge. Then these two different components must be converted into a single, dense, and very lush homogeneous mass. To do this, move the oil into a separate container (with high walls) and work with it with a fork. Then, with a spoon, add a little egg fudge to the container, and then connect the mixer. A few minutes of productive work - and part of the cream is ready. Then add a little more fondant, beat the cream again with a mixer. And so on until the end.

Recipe with cottage cheese

Ingredients:

Cottage cheese (fatty) - 150 grams;
Slightly melted butter - 150 grams;
Powdered sugar - 150 grams;
250 ml of milk;
Vanilla essence - a drop or two is enough.

Cooking time: 15;

Servings: 5-6;

Number of calories: 280 kcal per 100 grams.

Cooking method:

1. Beat the cottage cheese. The preparation of the cream begins with kneading the curd and turning it into a semi-homogeneous mass. This process is most conveniently carried out using a blender or mixer, but you can also use a regular kitchen whisk, although in this case the process will take 10-15 minutes. Whipping the curd mass, pour 25 ml of milk to it and continue to beat the mass, tracking its consistency. If the curd mass has acquired splendor and uniformity, then add a couple of drops of essence and stir the curd a little more with a spoon.
2. Whip the butter. Set the container with the lush curd mass aside and remove the butter, which should be stored at room temperature, and therefore be slightly softened and melted. Mix the butter with powdered sugar in a separate bowl and beat it with a mixer until it “swells” and becomes foamy.
3. Mix butter and cottage cheese. Finally, as a final chord, you need to combine these two components that make up our main ingredient for a creamy mass. Lush butter and curd masses should be mixed and gently beat at medium speed, and then refrigerate for twenty minutes.

Recipe with chocolate

The peculiarity of this recipe is fundamentally different from the two previous ones, as well as the taste characteristics of this cream, since this feature is chocolate.

Cooking time: 70 minutes;
Servings: (approximately) 6 servings;
Number of calories: 340 kcal (per 100 grams).

Ingredients:

Chicken eggs (proteins) - 4 pcs;
Real dark chocolate - 200 gr;
Sugar sand - 100 gr.

Cooking:

1. Prepare the ingredients. Before you start cooking, you must properly prepare all the components. First of all, break the chocolate bar into pieces and melt it in the microwave. Cool the eggs in the refrigerator, and then separate the proteins from the yolk, and then place them in a separate container.
2. Prepare the egg mass. Beat the chilled egg whites in a blender for 10 minutes, until a homogeneous viscous consistency. Then pour sugar into this mass and whisk for some more time. The finished protein mass will resemble fresh sour cream in its density and density, while there should not be any pieces of sugar - it should all dissolve in the protein.
3. Add chocolate. Allow melted chocolate to cool slightly, and then gradually begin to pour it into the whipped protein mixture, while making circular movements with a spoon. Beautiful chocolate stains will remain - this does not bother us in any way.
4. Start baking the cream. This type of cream can be considered as an independent dish, so you can experiment, for example, try pouring some cream into silicone molds and put them in the oven, bake for an hour at a temperature of 130 degrees. You will get something like a chocolate marshmallow, but much more tender and pliable.

Cooking time: 30 minutes;
Servings: 1 portion;
Number of calories: 300-350 kcal (per 100 grams);

Ingredients:

Butter - 200 g;
Chicken eggs (yolks) - 2 pcs;
Sugar - 140 g;
0.5 cups of milk;
Tablespoon of cocoa.

This custard recipe is also known as “creme charlotte” - it is often used in expensive cakes in many Western European countries, and has a whole bunch of cooking options, mainly due to its malleability and compatibility with almost any worthy ingredient, for example with flavored alcoholic drinks like rum or amaretto, or with fruit essences.

In this case, we use only one tablespoon of cocoa as an additional ingredient to give a taste sensation.

How to cook cocoa cream? Everything is more than simple, because this recipe is just a slightly modified previous recipe for egg yolk-based cream that we described, only instead of packing gelatin and vanilla sugar, you need to throw a spoonful of cocoa into carefully beaten egg fondant.

That's all the changes. At the same time, the dessert completely changes (and not for the worse) its architecture, aromatic properties, and taste. By this, the author of the recipe only wants to show that the scope for experiments with this type of custard, unlike the more demanding protein cream, is practically unlimited. Feel free to experiment and create your own creamy masterpieces.

egg white recipe

Cooking time: 30 minutes;
Servings: 1 portion;
Number of calories: 194 kcal (per 100 grams).

Ingredients needed for cooking:

Egg whites - 3-4 pieces (if the eggs are small, then 5 pieces);
Sugar - 100 grams;
Vanillin or vanilla sugar - one sachet;
Citric acid - on the tip of a table knife.

Step by step cooking method:

1. Prepare the egg white. The eggs must be very carefully broken and the whites separated from the yolks, placing them in a sufficiently deep container - preferably in a saucepan, because the volume of the mixture will increase significantly during the cooking process. At the same time, it is best to prepare the proteins for use in one day, leaving them to cool overnight in the refrigerator so that the protein mixture acquires the necessary elasticity and easily whips. The total mass of the protein should be approximately 120 g. Beat the cooled protein with a mixer, blender, or a regular whisk until it reaches uniformity and the surface of the mass is covered with thick foam.
2. Add other components. Pour the sugar into the protein mass, squeeze and mix the contents of the bowl with a fork, then add vanillin and citric acid, stir again. You should have a thick and homogeneous mixture. This is the cream in its original state, now it needs to be given a more appropriate consistency.
3. Place the cream on the steam bath. A container with a cream mass, which is still far from the possibility of being used in culinary business, must be placed on a steam bath with boiling water, while the boiling water should “breathe into the back” of the bottom of the container with cream, framing it with clouds of steam. As soon as the water begins to boil, immediately use a mixer and beat the creamy mass very thoroughly for about eight minutes, watching how the sugar and vanillin residues dissolve into a thick homogeneous mass. Then remove the dishes from the boiling pot and stir the same amount more. The cream will thicken and change consistency before your eyes.

Beat the mass until it thickens to a marshmallow state. Ideally, the cream should not even fall off a tablespoon when tilted - it is so thick and dense.

In fact, that's all. Usually, ready-made creams in the confectionery business are colored with food colors, and various flavors are often added to them, but in our classic method of making creams, a pure protein confectionery decoration is obtained. muffins

Different types of cupcake creams

Historical reference

Cupcake (i.e. literally cup and cake - a cake in a cup) is a product of American culture, a traditional American delicacy, the first mention of which dates back to 1796 in Amelia Simmons' cookbook.

Half a century later, another American, Eliza Lesley, popularized this dessert dish in her cookbook, while creating a fashion for small cakes in America, which in the future resulted in the creation of cupcakes with their signature cream cap.

Around the same time, the now classic cupcake dough baking scheme was invented, which can include many components, but must contain four ingredients: flour, sugar, butter and eggs. Around the same time period, the approximate dimensions of the delicacy were formed: this is a dessert, one serving of which is designed for one person and, on average, is about 60 grams and 5-6 centimeters in volume.

Although the average person is more interested not in the size of the cakes, but in their nutritional value. And for good reason: despite its small size, a cupcake, like any biscuit cake, is quite high in calories, and this is even if you do not take into account the cream.

On average, the calorie content of cupcakes hangs around 350 kcal, although there are recipes for low-calorie cupcakes, and even low-calorie cream for cupcakes, but they cannot be classified as “sweets” or even “confectionery”, so nothing like that was given in this article.

It is not known who actually invented cupcakes, but it definitely happened in the USA. It is safe to say that at that glorious time at the beginning of the 19th century, the good old pastries known to us were created, and already modern Americans, honoring traditions, and still remembering its unwritten rules, came up with modern cupcakes with a branded “rose” on her.

How to make cream for cupcakes

cheesy

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

Cooking:

Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
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.
When the consistency is smooth, refrigerate and place in a piping bag to squeeze onto cupcakes.

Protein

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:

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.
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.
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

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

Cooking:

Chill 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 icing sugar and vanilla until it begins to thicken.
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

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

Cooking:

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.
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.
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

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

Cooking:

Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
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.
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

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

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

Cooking:

Combine the yolks, sugar and starch in a bowl, mix gently without beating, start heating in a water bath. Burner power is medium.
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.
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.
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.