Chocolate cheese cream for cupcakes. Banana cream with condensed milk

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

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

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

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

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

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

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

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

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

Protein cream for cupcakes

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

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

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

Components:

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

Cooking algorithm:

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

"Cheese" on cream for cupcakes

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

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

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

Components:

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

Cooking algorithm:

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

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

Buttered citrus cream

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

Components:

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

The cooking algorithm is painted step by step:

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

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

Chocolate cream with mascarpone

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

Components:

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

Cooking algorithm:

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

Curd Butter Cream

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

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

Components:

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

Cooking algorithm:

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

Custard: English Recipe

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

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

Components:

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

Cooking algorithm:

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

cheese cream

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

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

Components:

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

Cooking algorithm:

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

Banana cream with condensed milk

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

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

Components:

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

Cooking algorithm:

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

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

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

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

My video recipe

On the eve of any family celebration or a bright holiday with the arrival of long-awaited guests in the house, it is good to prepare a very beautiful, unusual dessert - cupcakes. With a fun or pastel-coloured airy cream topping, these little cupcakes are garnished with chocolate, nuts, ripe berries and fruit pieces.

It is no coincidence that small cakes have recently gained their popularity. Fans of homemade cakes love to cook them: they can always surprise relatives and friends.

And cupcakes are also appreciated by sweet tooth - aesthetes, looking at these always exquisitely decorated treats, pleases the eye. The base of the cakes is cupcake, and they are decorated with a delicate, literally melting cream, which can be prepared in many ways.

Protein cream for cupcakes that holds its shape

In order for cupcakes to turn out delicious and their caps to keep their shape for a long time, culinary specialists use products that are difficult to find in the store.

Protein cream is prepared from ingredients that any housewife has. Such a filling is simple in taste, there is little sophistication and unusualness in it, but despite this, a light airy cream is usually liked by all those who try it.

To prepare it, pour warm water into a small ladle and add sugar. Put the ladle on a well-heated hob and prepare the syrup.

Add citric acid to sweet water, stir the contents of the ladle constantly, cook for 7 minutes. Separate the whites from the yolks in a glass bowl.

Using a mixer, beat the whites until an elegant foam forms. Carefully pour sweet water into a container with whipped proteins, combine the resulting components with a mixer.

The mass is whipped for at least 7 minutes.

Cream "Cheese" with cream

• cream 33% - 100 ml;
• powdered sugar - 80 g;
• curd cheese - 450 g;
• a pinch of vanilla.

Cooking time: 30 min.

The cream prepared with curd cheese and high-fat cream does not lose its shape for a long time.

Cupcakes decorated with such a cream can lie on a beautiful dish at room temperature for several days, and at the same time retain the beautiful shape of their hats. Cream must be refrigerated for at least 2 hours before cooking.

Whip the cream first, it should become even thicker. Then put the cheese into a glass bowl for whipping and cover the components with powder. The ingredients are whipped until completely combined.

Light, slightly salty cheese flavor will add an unforgettable zest to the delicacy. This cream will definitely be appreciated.

Buttercream recipe with citrus notes

• sugar - 100 g;
• eggs - 2 pcs;
• lemon - 1 pc;
• orange - 1 pc;
• butter - 30 g.

Cooking time: 45 min.

You can decorate not only cupcakes with this cream, but also any other cakes and fruits. Subtle citrus accords will give baked goods a slight sourness that leaves behind an exquisite aftertaste.

The zest is removed from the lemon, which must be finely chopped. Juice survives from orange and lemon pulp.

Eggs are beaten with a fork, citrus juice is poured into them.

The mixture should be infused for 30 minutes. When the specified time has elapsed, it must be filtered. Pour the mass into a small ladle and place on a heated hob.

Add oil to the components, stir constantly and cook for 15 minutes until thickened. Cool the mixture and decorate the baked muffins with it.

Mascarpone chocolate cream recipe

• mascarpone cheese - 350 g;
• cream 33% - 200 ml;
• chocolate - 1 bar;
• powdered sugar - 150 g.

Cooking time: 45 min.

Calorie content in one piece: 60 kcal.

To prepare a gentle melting cream with light chocolate notes, dark chocolate with a cocoa content of at least 70% is well suited.

Beat powdered sugar and cream and pour the resulting mass into a container with mascarpone. A bar of chocolate breaks into slices, which are laid out in a ladle and placed in a water bath.

Chocolate should not be hot, but only slightly warm. When it starts to melt, pour it into the resulting mass of cream, cheese and powder. Whip the ingredients until completely combined.

Curd cream for cupcakes: recipe step by step

• powdered sugar - 50 g;
• cottage cheese of low fat content - 180 g;
• butter - 70 g;
• a pinch of vanilla.

Cooking time: 35 min.

Calorie content in one piece: 70 kcal.

This cream is liked by both children and adults. Very light, juicy and airy, this amazing delicacy is a real find for a good housewife. Cottage cheese must be cooled in advance and grind through a fine sieve. Soften the butter in a water bath and add to the curd. Whisk the ingredients in a deep glass bowl until smooth. Powder is poured into the mass and a pinch of vanilla is added. The mixture is beaten to a dense consistency. The cream is ready for decoration.

English custard

• sugar - 120 g;
• milk - 0.4 l;
• butter - 60 g;
• egg - 1 pc;
• a pinch of vanillin;
• starch - 1 tablespoon.

Cooking time: 45 min.

Calorie content in one piece: 70 kcal.

This recipe is considered one of the most difficult to prepare. But the results of the work are sure to please: the cream turns out so tender that it is simply impossible to tear yourself away from it.

With this cream, you can also make custard eclairs or soak the layers of the Napoleon cake with it. To begin with, the yolk is combined with sugar and starch, the components are heated in a water bath.

When heated, stir gently. Then the milk is poured in little by little, it should be very fresh and cool. If the milk curdles, then the cream will not work.

The mass must be heated to a boil, when the surface is covered with bubbles, the pan must be removed from the water bath. Add soft butter to the mixture, stir all the ingredients slowly.

A delicious butter-based custard is ready.

Cheese cream for dessert

• powdered sugar - 130 g;
• curd cheese - 340 g;
• butter - 120 g;
• a pinch of vanilla.

Cooking time: 40 min.

Calorie content in one piece: 70 kcal.

Cheese cream cupcake caps look very appetizing and attractive. Thanks to their creamy-cheese base, they keep their shape well. After buying curd cheese for cream in the store, you need to cool it well for several hours.

And the butter needed for the recipe is good to keep warm so that it acquires the desired softness. If you follow these subtleties of preparation, you can get a soft melting texture of the cream, exactly the way it should be.

Butter and powder are whipped for 5 minutes until a thick consistency is obtained. Vanilla and tender curd cheese are added to the resulting mixture.

All ingredients are thoroughly mixed, and a delicious cheese decoration for mini cupcakes is ready.

banana recipe

• condensed milk - 90 g;
• bananas - 2 pcs;
• butter - 90 g.

Cooking time: 30 min.

Calorie content in one piece: 75 kcal.

Chocolate muffins go very well with banana cream. If the hostess decides to make banana cream, she should know that compared to other recipes, this cupcake decoration has a liquid texture.

It is impossible to put such a cream on a cupcake, because it will gradually drain down the sides. They are usually smeared with the tops of the cake, and on top it is decorated with a ripe berry.

To make the cream thicker, you can replace condensed milk with powder or use fewer bananas. But the taste of the cream in this case will be changed, and it will turn out not so tender and tasty.

To prepare a banana treat, the butter should be kept warm for an hour. Then put the condensed milk in a glass container, add soft butter to it.

The mass should become homogeneous after beating, but care must be taken that it does not start to exfoliate. In a separate container, grind the bananas until they turn into a soft pulp.

Mix all the ingredients and beat them well with a mixer.

1. As you know, banana cream holds its shape quite poorly due to its liquid texture. To make the cream more dense and thick, after its preparation, it can be placed in the cold for half an hour. Every 10 minutes, the mass is recommended to stir lightly.
2. When preparing banana cream in advance, the container with the finished mass should be covered with a special film. After all, when in contact with air, a banana darkens.
3. Desserts decorated with cheese soaking retain their attractive appearance for a very long time. Such treats should be prepared for future use, because they will not dry out and will not deteriorate for several days.
4. For the preparation of cheese caps, you can use both cream cheese and cottage cheese. But it is better to give preference to cottage cheese: its structure is ideal for such sweet decorations.
5. To get the right "cheese", you need to use soft butter and well-chilled cheese. Only under these conditions, the cream will turn out to be lush and retain its desired shape well.
6. It is quite possible to use pre-prepared cheese cream. In a special film, such a cream is well stored in the refrigerator. The cheese mass will not deteriorate within 5 days.
7. If cupcakes are decorated with frozen berries and fruits, then these products must be well defrosted in advance. Otherwise, they can spoil both the appearance and the taste of this beautiful treat.
8. If the cream is prepared for lovers of sweets, then the amount of powdered sugar should be increased compared to the portion indicated in the recipes.
9. Almost all recipes are prepared very quickly. Cooking takes 15-20 minutes, so the cream can be made right before serving the treat.

Together with delicious cupcakes, decorated with elegant hats made of delicate airy cream, a feeling of a holiday appears in every home. Bake cupcakes with your favorite cream, and happy smiles of dear people will be the best gratitude.

How to decorate small cupcakes under the buzzword cupcakes? Of course, cream! After all, "cupcake" means a small cake or cake for a fairy! The cream must be tasty, but besides that, it must keep its shape if it is left on the table for a long time at room temperature.

One of the most popular creams is oil. For such a cream, you need to take the best oil with a fat content of 82.5%, no less. This oil is perfectly whipped, and the cream will have a smooth, uniform texture. But butter tends to melt, you say. True, but to prevent this from happening, add chocolate to the cream, also only of the best quality and from a good manufacturer. I suggest making cream with white chocolate, but if you wish, you can do it with dark chocolate, this is up to you.

So, to prepare a cream that keeps its shape at room temperature, we will prepare the products according to the list. We will take the butter out of the refrigerator in advance so that it is at room temperature, we will do the same with condensed milk.

Pour the chocolate into a bowl and put it in the microwave to melt. By the way, if there is no microwave, then you can do it even in the oven, the main thing is to set a low temperature, about 80 degrees.

In the meantime, the chocolate is melting, transfer the softened butter to a bowl and begin to beat it with a mixer. The oil should clear up.

Now add the condensed milk to the butter.

We also mix everything with a mixer until smooth. We watch all the time how our white chocolate melts. I take it out even when visually it has retained its original form. It will seem that it has not yet melted, but it is not. When you start stirring it with a spoon, it turns into a homogeneous smooth mass.

Mix it up and add it to the butter mixture.

Once again, beat everything well, you get such a creamy consistency. Butter cream with white chocolate is ready. Now you can put it in the refrigerator for a short time, 15 minutes is enough. It will become denser, and it can be applied to cupcakes. And thanks to chocolate, the cream will hold its shape well. I advise you not to keep such a ready-made cream in the refrigerator for too long, as it can thicken very much, which makes it difficult to apply it to cupcakes.

Cream for cupcakes, which keeps its shape even at room temperature, is ready.

Now you can start making cupcakes. We will prepare all the products.

Beat the softened butter with sugar, then add one egg at a time, a pinch of salt and also beat.

After we introduce milk, flour with baking powder in parts, whisking.

We lay out the finished dough in molds at 2/3 of their height. Bake in an oven preheated to 180 degrees for about 20 minutes. I baked in 2 passes.

Transfer the finished cupcakes to a plate or plate and let cool.

Now cupcakes can be decorated with cream. Transfer the cream to a pastry bag with a nozzle.

We put the cream on each cupcake.

On top of the cream, you can decorate with chocolate pearls or colored sprinkles for Easter cakes, depending on what you have available.

Cupcakes are ready. We arrange them on a large dish and put them on the table. Thanks to the chocolate contained in the cream, the cream will keep its shape well even at room temperature. We make tea or coffee and enjoy dessert.

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 in 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.

Cupcakes are a fairly new phenomenon among desserts... A cupcake is essentially a regular muffin or cupcake that is baked in special small molds and then decorated with a large cap of cream. And the more cream on the cupcake, the “cooler” it is, literally and figuratively! The cream for this “coolness” can be different, but it must have one main property - to keep its shape!

The best cream for cupcakes that keeps its shape is prepared on the basis of frosting. Frosting is a base for creams, created according to a special recipe, which provides the cream with the ability to keep its shape when making various decorations for cakes and pastries in the form of waves, curls, turrets, roses, etc. And, of course, decorating cupcakes with such a cream will allow you to easily to achieve a beautiful and tall hat of cream, which in size can even be larger than the size of a muffin (dough base) for a cupcake!

In addition, the use of frosting (vanilla or chocolate) will make your cupcake cream thicker and more delicious!

The most commonly used frosting cream recipes for cupcakes are:

Butter Cream for Cupcakes

The easiest cream for decorating cupcakes, a kind of classic pastry decor. It's very easy to prepare. Beat 250 gr. softened butter for 2 minutes. Gradually add the Vanilla Frosting mixture to it, continuing to beat. A couple more minutes - and the buttercream is ready. You can add color if you like. Remember that the oil must be of high quality and high in fat.

Cream Cheese for Cupcakes (Cream Cheese Cream or Cheese Cream))

Compared to butter, cheese cream for cupcakes is lighter and slightly salty in taste. It resembles the popular cheesecake dessert. The original Cream Cheese recipe contains Philadelphia cream cheese. The preparation of the cream also begins with whipping very soft butter (170 gr.) With frosting (100 gr.). Next, add 1 tbsp. l. milk and 180 gr. "Philadelphia". Gently mix all the ingredients by hand.

Curd Cream for Cupcakes

This cream is also made from cheese, only cottage cheese. Look for the words “cottage cheese” or “curd creamy” in the name, such cheese is similar in texture to grated cottage cheese. Before starting cooking, the cheese should lie down for several hours in the refrigerator, and the butter in the room to soften. 100 gr. "Vanilla Frosting" and 115 gr. butter with a mixer for 5-7 minutes, then add the cheese and beat for a few more minutes until the mass becomes homogeneous and airy.

Cream for Mascarpone and Ricotta Cupcakes

Mascarpone and Ricotta cheeses differ from Philadelphia in a slightly more bland taste. Ricotta is sweet and usually made from skimmed milk. Therefore, this cream cheese is great for making low-calorie cream. To decorate cupcakes you will need 250 gr. cheese, 300 gr. fat cream, 200 gr. frosting. Mix cheese and frosting. In a separate bowl, whisk the cream with a whisk. Carefully add the cheese mixture to the cream, already with the help of a mixer.

Cream Cupcake Cream

For butter cream, we take heavy cream 33% and above. Beat about 400-450 ml of cream until soft peaks, then add 100 gr. frosting. Beat for 2 more minutes and you are ready to decorate the cupcakes.

Chocolate Cream for Cupcakes

You can make chocolate cream from both butter and cream. First, dilute the chocolate frosting with water to dissolve the cocoa. To do this, add to the frosting 2-3 tbsp. l. boiling water, stir and refrigerate. In a separate bowl, we begin to beat the butter (250 gr.) Or cold cream 33% fat (450 ml). The butter should acquire a lush, homogeneous consistency, and if cream is used, beat until thick. Mix the resulting mass and prepared frosting, then beat with a mixer for another 2 minutes.

Using sets of confectionery nozzles for decorating cupcake creams can become real masterpieces in decorating, as in these photos, which will add many delicious and joyful minutes to you and your loved ones!