Cream for cupcakes with condensed milk recipe. Cheese cream with white chocolate

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

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 it 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 to plant even, neat hats from Italian meringue, and even burn them with a burner, the task for my fragile hand is absolutely impossible. 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 with which I decorate cupcakes: open star , french pipe , straight tube , closed star .

Yes, and avoid plastic nozzles. The drawing from them turns out to be tin what dumb.

I prefer pastry bags disposable. You can buy these Here .

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 extract or aromatic alcohol- 1 tsp (optional)

Cooking:

The most important thing in this recipe is to bring the butter to desired temperature: The ideal temperature for whipping butter is 20°C. It's a little colder room temperature.
Now you need to beat the butter well (it should be 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!

The finished cream is placed in pastry bag and decorate 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 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 ⇑

Whisk with a mixer soft butter until the formation of an air mass (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. 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 spoon at a time. boiled condensed milk whisking each time 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.
vanilla seeds - ½ pod or vanilla extract - 1 tsp
creamy or cottage cheese- 300 gr. (perfect for hochland )

* 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 cottage cheese, if desired - fruit and berry puree and beat until a homogeneous mass is formed.
Then add lemon juice and beat again until smooth. (*If we make without fruit puree, do not add lemon).
IN ready cream can add food coloring and apply to cupcakes with a piping 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 extract - 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 ( chocolate must be cooled 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.

And I will tell you a secret, this is one of the most delicious creams that I have ever tried.

Required products:

sheet gelatin - 10 gr. (Can find here )
dark chocolate - 100 gr.
cream - 50 gr.
condensed milk - 100 gr.
mascarpone cheese - 500 gr. (For example, Bonfesto 78% )

How we cook:

IN cold water soak the gelatin leaves 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 cream cling film and place in the refrigerator 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 (you can buy here )
mascarpone cheese - 125 gr.
sugar - 60 gr.
vanilla extract - 1 tsp or vanilla sugar with natural vanilla
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 air cream for white chocolate lovers

List of ingredients:

white chocolate - 200 gr.
butter, softened - 230 gr.
powdered sugar - 210 gr.
vanilla extract - 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.
Place the softened butter into the mixing bowl along with powdered sugar and beat well until lush cream(minutes 5).
IN oil cream Add completely cooled white chocolate 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 you can not be afraid of this cream.

For the recipe, let's prepare:

egg whites - 2 pcs.
sugar - 150 gr.
vanilla seeds - ½ pod or vanilla extract - 1 tsp
food coloring - optional order here )

Recipe Execution:

In a heat-resistant bowl, put the proteins, sugar, vanilla and place on water bath(the bottom of the bowl should not touch the water).
Whisking constantly with a whisk, heat the egg whites until the sugar is completely dissolved (about 5 minutes).
Rub the proteins 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 chocolate ganache 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 and.

All delicious and beautiful cupcakes!

Good luck, love and patience.

There are many types of pastry creams for desserts. The most common are custard, protein, cottage cheese, sour cream, butter, cream and cheese. They are complemented with chocolate, vanilla, coffee, cocoa, liqueurs, rum and berries. Especially popular recently has become a universal cheese cream based on soft cream cheese. It is easy to prepare, has a delicate cheesy taste, holds its shape well, and is great for filling, leveling and decorating desserts. It is prepared with cream, butter and condensed milk. Cheese cream with condensed milk has a special aroma and taste.

How to choose products for cheese cream

Pledge the perfect dessert are high quality and fresh food. Only cream cheeses with a delicate creamy texture and light flavor notes of cream and cheese are suitable for making real cheese cream. The most common trade marks- "Philadelphia" and "Mascarpone", they are prepared from natural cream and milk with additives that lead to clotting. Cottage cheese, processed cream cheeses and whey-based ricotta cheese are not used for manufacturing. concentrated milk with sugar in recipes, classic and boiled, made in accordance with GOST, are used.

Cheese Cream Recipes

Sweet Cheese Cream is simple and easy to make. In time, the manufacturing process takes 12-15 minutes, the components are simply whipped into certain sequence. The taste is refined and original, it goes well with any kind of pastry dough. Cheese cream is used to decorate cupcakes, cakes, topping cakes, filling tubules, eclairs and pancakes. From classic condensed milk it turns out snow-white, tender and airy, and when boiled it becomes very thick light brown. It is prepared with cream, lemon juice, berries and fruits. For color and aroma add cocoa, coffee, berry puree, walnut praline, chocolate chips and chopped nuts. Cheese cream is well cooled before use.

Classic recipe

Ingredients:

Philadelphia - 500 gr.;
Condensed milk - 200-300 gr.

Cooking:

Add all the cheese to the bowl and mash with a fork. Pour in 200 gr. condensed milk.
Beat with a mixer and add more milk until the mass becomes snow-white and lush.

cream recipe

Cream add cheese cream rich milky taste, which goes well with cheese, and vanilla extract gives a wonderful aroma.

Ingredients:

Philadelphia - 500 gr.;
Condensed milk classic - 1 can;
Cream 33% fat - 1.5 cups;
Vanilla extract - ½ tsp

Cooking:

Add all ingredients except cream and vanilla extract to bowl. Beat until fluffy for a few minutes.
Whip the cream in a separate bowl. In order for the cream to whip quickly, the product itself, the whisk and the dishes must be cold. Whip the cream at maximum speed and, as soon as the mass begins to hold its shape, turn off the mixer.
Add vanilla extract, prepared cream to the mixture and beat for a few more minutes. Do not beat too long, as soon as the mass begins to hold its shape, the cheese cream is ready.

With lemon juice

Lemon juice adds sourness, which perfectly complements the cheesy and milky taste of the mixture.

Ingredients:

Philadelphia - 500 gr.;
Classic condensed milk - ½ cup;
Vanilla extract - 1 tsp;
Lemon juice - 2 tbsp.

Cooking:

Add all prepared ingredients to the bowl.
Beat the mixture with a mixer for 2-2.5 minutes or with a whisk until the cheese cream is light and fluffy. Whisk time increases.

With cream and strawberries

Original fragrant cheese cream with the addition of fresh berries strawberries will make the taste of the cake exquisite and unique. For a soft pink color, food coloring is added. Instead of strawberries, you can add any berries you like.

Ingredients:

Condensed milk classic - 400 gr.;
Soft cheese - 250 gr.;
Cream - 1 glass;
Strawberries - 3 handfuls;
Vanilla extract - 1 tsp

Cooking:

Rinse the strawberries thoroughly, dry, remove the sepals and cut into several pieces.
In a bowl, beat cheese, condensed milk and vanilla extract with a mixer until fluffy.
In a separate bowl, whip the cream, add them to the fragrant cheese mix and stir gently.
Add prepared strawberry slices, mix gently with a spoon.

banana recipe

Banana cheese cream is perfect for cake and muffins, it keeps its shape well, it turns out fragrant and rich in taste.

Ingredients:

Mascarpone - 500 gr.;
Condensed milk classic - ½ can;
Banana - 2 pcs.

Cooking:

In a bowl, beat the cheese with condensed milk with a mixer until fluffy.
Grind bananas in a blender or rub on a grater and add to the mixture.
Whisk the mixture well until smooth.

From boiled condensed milk

An easy way with two products. Boiled condensed milk makes thick, sweet, rich cheese creams that are suitable for leveling cakes, decorating mini cupcakes () and filling.

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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 baking 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). Flavoring additives berries and fruits, nuts and chocolate can serve. Sometimes they are used as a mandatory decoration. french meringues- proteins thoroughly 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!

most tender cream cheese mascarpone is a wonderful base for creating an airy cream. The simplest and quick recipe its preparation - 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 amazingly soft and delicious 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 that will delight fans 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.

Prepare Italian version quite easy:

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 grated on the very fine grater dark chocolate.

oil version

This recipe suggests slightly "weighting" light oil cheese texture. 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:

Beat soft butter with a mixer at medium speed. While continuing to beat, gradually add all the powdered sugar to it.
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.

Recipe to be prepared curd cream, provides for:

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!

Video recipe for making buttercream for cupcakes

Hi all!
In this post, in my opinion, I will answer the most popular questions of my instagram, as soon as I post a photo of cupcakes. I prepared this material for the winter issue of Russian Foodie and I was kindly allowed to post this article here, on the pages of my website.

Despite the apparent simplicity of cupcakes, when they are first prepared, many people face a number of questions and difficulties. Most of all, of course, questions to the cream. Which is the most faithful and, I'm not afraid of this word, perfect recipe creams? So that he keeps his shape, lays down evenly and does not let him down at the most crucial moment? What nozzle is better to use? How to use it? And many other questions, to which today I will try to give exhaustive answers.

Let's start with the most basic, without which our cupcake would not exist. No cake base. Below will be the most basic recipe vanilla cupcakes. It's very versatile and you can make some substitutions and you'll get it right every time. new recipe. For example, add lemon peel and blueberries for lemon blueberry cupcakes. Or replace a couple of tablespoons of flour with the same number of tablespoons of cocoa. Add nuts, berries or fruits. Space for your imagination.

I would be grateful for the note #website when posting your photos on social networks.

Ingredients

Ingredients: for 12 pcs

Cupcakes:

100 gr sugar
2 eggs
1 member vanilla sugar(or extract)
100 gr sifted flour
1 tsp baking powder
75 gr heavy cream (33-35%)

Cream Ingredients:

100 g butter at room temperature
120 gr powdered sugar
80 gr cream cheese
½ tsp vanilla extract
a couple of drops of gel color

Recipe

Preparing the cupcake base:

Beat room temperature butter with sugar for a few minutes (depending on the power of your mixer) until the sugar dissolves as much as possible.
Add two eggs and vanilla sugar one at a time. Shake thoroughly.
Sift flour with baking powder and add to dough. We mix.
Add cream, mix again and ready dough put in a muffin tin. For convenience, put paper capsules in the form, and put the dough in it on 2/3 of the form.
We put the base for cupcakes in the oven preheated to 180C for 20-25 minutes and bake until cooked. Readiness is checked with a wooden skewer or toothpick. Allow cupcakes to cool completely before decorating with cream.

Cream preparation:

Now let's move on to the most interesting. To cream. I am convinced that best cream for cupcakes, which will lay down beautifully and evenly and withstand any travel and temperature, will contain oil! I know that many people try to get away from oil in cream recipes, guided by childhood memories of Soviet oil roses on cakes. But here everything is completely different. First, we will add cream cheese to the butter, which will hide the obvious taste of the butter. And secondly, we choose best oil what is sold in your store. Perhaps the quality of the oil is a guarantee that everything will turn out great for you! It should be oily and should not delaminate when at room temperature. Cream cheese and butter should be removed from the refrigerator at the same time before preparing the cream, so that they are approximately the same temperature.

Beat the butter at high speed with a mixer for a few minutes. During this time, the oil should become lighter and thicker.
Sift the powder well and add all at once to the oil. And beat for 3-4 minutes at maximum speed of the mixer. When we just add the powder, the oil will gather into lumps, but in just a few seconds all the lumps will be seen and will be whipped into a cream. The longer you beat the powder with the butter, the lighter your cream will be. It is very important to take your time so that your cream does not have a yellowish tint.
Add vanilla extract and cream cheese and beat again, but this time not so long. Only until the moment when the mud is well mixed.
The cream is ready. Now you need to transfer it to a pastry bag with a nozzle and decorate cupcakes.

How to make cream for cupcakes with condensed milk recipe - Full description cooking to make the dish very tasty and original.

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.

Table of contents [Show]

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 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 you can not be afraid of this cream.

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 with a whisk, heat the egg 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 and nut cupcakes with mascarpone cream.

All delicious and beautiful cupcakes!

Good luck, love and patience.

All. Bye. Bye.

Step by step recipes delicious creams for cupcakes.

Cupcakes are very delicious cupcakes with a soft cap of cream. How to make fragrant and rich in taste cream for cupcakes, we will tell and show in this photo recipe.

Photo gallery: How to make cream for cupcakes: custard, cheese and condensed milk cream - recipe with photo

Custard for cupcakes

500 g custard:

milk - 2 tbsp.
flour - 3 tbsp. l.
sugar - 1 tbsp.
eggs - 2 pcs.
butter - 20 g

Cooking method

In a deep bowl, mix 1 tbsp milk, flour and eggs.
In another bowl, mix the sugar and the second part of the milk. Put on fire, bring to a boil.
Slowly pour the first part of milk into boiling milk - with eggs and flour, cook the cream until it thickens well, stirring the mass gently so that it does not burn. Cooking time is approximately 7 minutes.
Please note: lumps in the process of boiling will disperse if you stir the mass regularly.
Remove the mass from the heat, add the butter, mix and set to cool. Then you need to send the cream to the refrigerator for solidification.

Custard from childhood for cupcakes is ready!

Cream of condensed milk for cupcakes

This rich cream for cupcakes of sour cream and condensed milk will appeal to both adults and children.

Required Ingredients:

can of condensed milk
butter - 200 g
sour cream - 200 g
chopped walnuts - 300 g

Cooking method

Cream ganache for cupcakes

Ganache is gentle cream cream and chocolate. It is prepared according to different recipes, and today we will try the simplest one - with the addition of honey.

Required Ingredients:

dark chocolate not less than 70% - 225 g or bar
cream 30% - 270 g
honey or molasses - 40 g

Cooking method

Chop the chocolate with a very sharp knife.
Pour honey into the cream and bring the mass to a boil. Pour hot cream over chocolate. Leave for one minute, then mix the mass until a homogeneous consistency.
Place the ganache in the refrigerator, stirring occasionally. Decorate cupcakes with frozen cream.

Cheese cream for cupcakes

Required Ingredients:

powdered sugar - 4 tbsp. l.
ricotta or other soft cheese - 250 g

Cooking method

Cheese cream for cupcakes without butter is easy to make: just beat the cheese with powdered sugar until fluffy, then decorate the cooled cupcakes. You can pour caramel over the finished cupcakes or insert a cherry in the center of the cap.

This sweet cupcake cream cheese can also be made with butter, nuts, or even fruit puree. You have the basis of the recipe - fantasize on holidays and just on weekends, pampering the household with delicious cupcakes with various creams!

An ordinary cupcake will sparkle with new flavors and will look worthy thanks to a cream decoration called a cupcake. To impress 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 good options creative inspiration to 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. Fits 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 becomes lush foam, mash the banana and introduce in parts. Mix. Should work 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, it is necessary 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 creamy version 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

This option will perfect cream which will not delaminate.

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 decoration is needed different colors cream, divide it into parts and add desired dye. Place each shade in a separate pastry bag and let cool. If will be used White color then 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

For dessert to please exquisite taste, complete the cream swirls with decorations made from marzipan. 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.

To finished product not stratified, all ingredients should have the same temperature.
Every New Product it is necessary to add 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 substituted natural yogurt. Use only a thick component, otherwise the cream will flow.

Cupcakes with condensed milk are a treat for both children and adults. I discovered them for myself quite recently and they struck me in the heart. My family loves these cupcakes. I experimented a lot with different fillings and biscuit recipes and I can definitely say this is the best. But such a dessert is not for those who are on a diet, its calorie content is about 450 kcal per 100 grams. If you are not afraid of such numbers, then please read the recipe.

Ingredients

For the biscuit:

Flour - 200 g.
Sugar - 150 g.
Milk - 120 ml.
Butter - 100 g (three to four tablespoons with a slide)
Egg - 2 pcs.
Baking powder - 2 tsp
Vanilla sugar - 1 pack.

For cream:

Butter - 100 g.
Boiled condensed milk - 150 g.

Cooking

Put the butter in advance to thaw, when it becomes soft enough, you can start cooking. Put butter, vanilla sugar, sugar, and a pinch of salt into a deep cup. Whisk all this gently until smooth. You can whip either by hand or in a blender. At the same time, set the oven to heat up so that you do not waste time waiting later.

Add eggs one at a time and mix thoroughly.

Sift flour through a sieve, combine with baking powder and gradually add to the resulting mixture. See that no lumps form.

Add milk. The consistency of the dough should be like sour cream.

Beat again until the dough is airy and light. If you want to get more tender biscuit, you can add the eggs not immediately, but first beat them until foamy, it all depends on how much time you have.

The dough is ready, now it must be laid out in molds. If you have them silicone, then you can immediately fill with dough, but it is better to lubricate the walls and bottom a small amount butter. But if you're cooking for holiday table, then you can purchase special paper forms, which are embedded in silicone, in this case, nothing needs to be lubricated. Please note that our dough is biscuit and it will rise during baking, so fill the molds only halfway. Put in the oven for about 25 minutes at 180 ˚.

It is better not to open the oven at all for the first 15 minutes, otherwise it may happen that the biscuit will not rise.

While the cupcakes are baking, you must prepare the cream with which you will cover finished biscuit. To do this, you take the remaining butter and beat it until it becomes fluffy. Then add 2-3 tablespoons of boiled condensed milk to it and mix. It should be like this cream. After cooking, put it in the refrigerator to make it ready.

Check your cupcakes for readiness for this, take a toothpick or a match and stick it into the biscuit, if it remains dry, then you're done. If not, wait a minute and check again. Don't forget the cupcakes. They cook very quickly, so be careful.

Let them rest for at least an hour, there is no need to rush here. When the biscuit has completely cooled, cut off the tops and remove the middle. The pulp is no longer useful to you. Put condensed milk into the resulting cavity, you can use any other cream, at your discretion.

I got it like this. Then we put the lid in place, if you want, you can not do this. We take out our cream from the refrigerator and transfer it to a pastry bag. If you do not have it, then apply the cream on the cupcakes gently, with a spoon dipped in water.

You can sprinkle cupcakes with nuts or confectionery sprinkles. Decorate them as you wish. It's ideal to put the cupcakes in the refrigerator for at least an hour, but to be honest, my patience is usually lacking. If you care about your waist or the offered cupcakes are too sweet for you, you can leave the core intact and do not add condensed milk there. You can put a little less cream on top. Play with the recipe, add variety. For me, the recipe for cupcakes with condensed milk is the best.

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