Rainbow cream for decorating cupcakes. Making cream for cupcakes

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, it needs to be cooled 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.

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.
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.
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.
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.
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.
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.
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.
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.
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.

Simple and delicious cupcake cream recipes: butter, sour cream, chocolate ganache, as well as making your own mastic.

How to give your loved ones a piece of your soul and please them with your attention? One of the ways to show your feelings is cooking. In this area, you can realize with your own hands any fantasies that will be remembered by an aesthetic view for the eyes and a fantastic variety of tastes for the stomach! This article is for dessert lovers.

Have you heard of cupcakes? These are cakes consisting of a biscuit base, decorated with cream caps that give them a special taste. Considering how quickly these little cakes are gaining popularity, what happens due to their unique tenderness, many housewives are wondering - how to make cream for cupcakes?

Based on my own culinary experience, I will talk about this, as well as what tools to use, and reveal the secrets that make cooking easier. The primary detail of the whole composition is a delicious decoration. So, treat its creation with special responsibility and care, if you want it not to lose its attractiveness and immediately seduce with its impeccable appearance.

And don’t be upset if the molds don’t turn out perfect the first time, firstly, you are just learning, and secondly, the main thing is that it is insanely delicious, made with love and consists of natural products, the composition of which you know well.

So, in my culinary experiments I use several cooking methods. I alternate them so that my family does not get bored, and it’s most interesting to do something new, try original ideas.

I offer several options for you to choose from. Try it and maybe one of them will become your favorite!

buttercream recipe for cupcakes

Prepare:

Butter - 250 g;
Powder - 575 g;
Milk - a quarter of a glass;
Vanilla extract - 1 g;
Food coloring (optional)

The cooking process is the following. It is advisable to sift the powdered sugar before use. The indicated amount in grams is approximately four and a half glasses, if you do not want to measure so accurately every time.

So, how to make cream for cupcakes. Melt the butter first. To do this, I take it out of the cold for half an hour before I start cooking. Already melted, put it in a container (large enough to accommodate all the components and comfortably work in it with a whisk).

Beat the butter, adding vanilla little by little. Do not pour all at once! First you need to add about half of the total volume. After that, we move on to other components: we introduce milk and vanillin. Beat a little more and add the rest of the powdered sugar. Next, beat until a pleasant consistency. The mass should become fluffy. This will happen pretty quickly.

chocolate ganache

This is a completely stable cream for cupcakes, based on chocolate. So it's perfect for those with a sweet tooth. I tried this recipe first, as it is not too complicated, and my family just loves chocolate goodies. After I successfully managed to decorate small cakes with chocolate caps, I proceeded to other confectionery experiments.

So, you need a minimum of ingredients:

Chocolate - 250 g;
Honey - 40 g;
30% cream - 270 g.

Place the cream in a saucepan that needs to be put on fire. Add honey to it and let the mixture boil. Finely chop the chocolate with a knife. How finely it is cut will determine the ease and uniformity of mixing. Add it to the already warmed honey paste. Stir gently with a spatula until evenly combined.

We put the resulting essence in the refrigerator and cool until the mass seizes so that it can hold its shape. The presence of honey and chocolate gives sufficient viscosity and density, so it is very convenient to decorate.

How to make cream for cupcakes from sour cream

Sour cream is a product that is almost always in the house. And the result is very cool, gentle and pleasant. Due to the simplicity of all the components, you can start cooking at any time, without even leaving your home to go to the store.

We will need:

Sour cream (it is better to take with 20% fat content) - 360 g;
Butter - 130 g;
Flour - 3 tablespoons;
vanilla extract;
Sugar - 110g;
Egg.

For this option, I use completely melted butter, I take it out of the refrigerator for this a couple of hours before cooking.

We will cook on a steam bath. Therefore, you will need two saucepans or bowls, both resistant to heat: one for water, the other for ingredients. Match them to each other in size so that one fits inside the other. In our first container, the liquid will boil. We collect water, but do not fill it completely so that the container placed on top does not “drown”. We put on fire and, while the water boils, we proceed to mixing the ingredients.

In a separate container, mix one chicken egg with sour cream. I take 20%, but this is not particularly important. This only affects the fat content of the finished product. Pour sugar, vanillin and flour into the resulting mixture. Vanillin will fit 1 gram (as a rule, this is one packaged bag), it is no longer worth it - bitterness will appear.

When the water in the first pot boils, put the second one on it. Stir constantly so that not lumps form, but a uniform consistency and you get the best cream for cupcakes. Five minutes is usually enough to thicken everything. But in order not to be mistaken, it is better to check for readiness. To do this, I run a spoon over the surface of the mixture. If it does not flow back into the formed furrow, it is ready.

After removing from heat, cover the resulting mixture with a film and send it to the refrigerator.

To bring to the final state, beat the butter and add it gradually to the chilled composition. We do not stop working with the mixer. This will add lightness, airiness and softness of taste. In my opinion, this is one of the best delicacies, so some laborious preparation is fully justified.

Meringue - cupcake cream that keeps its shape, recipe with photo

This option is suitable for those who will not regret spending time preparing a delicious dessert and putting some effort into it. But as a result, you can get the perfect decor: varied and original. Everyone will love this decoration. This is one of my family's favorite variations, because you can experiment with it as you like.

To decorate 12 cupcakes you will need:

Chicken egg - 3 pcs;
Water - a quarter of a glass;
Sugar - 1 cup;
Lemon acid;
Butter - 170g;
vanilla extract;
Food coloring (optional)

Eggs are needed at room temperature, so we take them out of the refrigerator in advance, like butter (30 minutes). We separate only the protein from the eggs.

We place it in a deep container. Be sure to check that it is completely clean and dry so that the most delicious cupcake cream is prepared correctly.

Pour a quarter cup of water into a small saucepan and pour sugar into it. We put the container on medium heat and bring it to about 120 degrees. Remember to stir occasionally so the mixture doesn't burn. As a result, sugar will completely dissolve, leaving no lumps and grains.

Beat the whites well, adding a pinch of citric acid to them. Pour the already prepared syrup there and beat it too. You need to do this for a long time until the composition cools down. It takes me a little less than half an hour.

After cooling, add a little oil and beat again. At the same time, the volume will begin to decrease and fall off, but after whipping, uniformity and smoothness will return. If this doesn't happen, no problem. In this case, I put the mass in the refrigerator. After ten minutes of keeping in the cold, everything turns out perfectly.

When you get a uniform consistency, put one gram of vanillin, dye, if you want to make the mixture colored, and any flavors or additives. At the same time, the dessert perfectly retains its shape. So I suggest trying it to everyone who loves cooking and sweet treats!

Cream for cupcakes a simple recipe with mascarpone

You will need:

Cream - 250 ml;
Banana - 1 pc;
Mascarpone cheese - 130 g;
Sugar - 65 g;
Vanilla extract.

To make such a dessert, I prefer 33% cream, I recommend it to everyone. We take a banana of medium or small size and quite ripe.

There is one trick in this recipe: cool the components and even the dishes that you will use in advance. Then the process will go much better and faster.

So, pour cream and cheese into a container, sugar, a little vanillin on top. We begin to beat the mixture with a mixer. And at first we turn on the minimum speed, gradually it can be increased. The mass will soon become lush. There gradually knead the mashed fruit and beat. In the end, you will get a homogeneous consistency.

Use of mastic

For decoration, you can involve not only creams for cupcakes. One of the wonderful techniques that allow your imagination to run wild is mastic.

It is prepared from the most common ingredients and does not require special culinary skills, so feel free to experiment.

You will need:

Marshmallow sweets - 100 g;
Lemon juice - one spoon;
Powdered sugar - one or one and a half glasses (it will be clear during the cooking process);

Multi-colored food dyes.

To get started, pour marshmallows with citrus juice and microwave for 10-20 seconds. You can steam instead. As a result, the product will noticeably increase in volume.

In this recipe, as a rule, food coloring is used, since the variety of various colors is one of the charms of mastic. We introduce the coloring matter into the marshmallow and mix very carefully so that the color is uniform.

Continuing to stir, add a little powdered sugar. At some point, the mass will become difficult to mix in the container. At this point, start kneading like dough. Sprinkle the table, as if with flour, with powdered sugar, and when kneading, continue to pour the powder. When the sweet "dough" stops sticking, wrap it in a film without gaps and send it to the refrigerator.

Cool for half an hour and you're done!

cooking tools

During cooking, especially if you are engaged in confectionery, you can’t do without the use of special equipment that will make the whole process easier for you. And sometimes, without the right special tool, you won’t get exactly what you wanted at all.

If you ask how to properly decorate cupcakes with cream, I will answer that the best way to do this is with a special pastry bag. And I purchased the bag and nozzles for it on the site. A spatula, various vessels and spoons will also come in handy. All this is simply necessary to decorate the cupcake with a beautiful cream hat.

For the preparation of the actual biscuit, baking molds are also useful. And if you want to sculpt from mastic, then stencils will not interfere.

Beautiful presentation

When everything is ready for use, for the greater joy of the household, it remains only to interestingly arrange everything that we have prepared. There is a plethora of advice on exactly how to serve cupcakes. I believe that this is a personal matter for every housewife, because only you know very well what will please your family the most. There are only a couple of universal tricks for all options.

To serve cupcakes well, put them on a dish in such a quantity that they do not touch each other with caps, otherwise their shape may deteriorate. The cream tops themselves, regardless of the recipe chosen, can be sprinkled with chocolate or coconut chips, powdered sugar, decorated with various berries, sweets and cookies. You can also use edible confectionery decorations for decoration, which can be found in the online store or made independently from the same mastic.

In any case, when decorating confectionery, show your imagination and experiment. Regardless of whether you chose a simple cupcake cream or a complex one, whether you decide to decorate it difficultly or leave it in a classic way, the cutely laid out decorated top will not only make the cupcake attractive in appearance, but also give it a uniquely delicate and original taste, which is so much appreciated. these delicious little cakes.

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 size, 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 keep a given shape, so they will have to be eaten very quickly. It is undesirable to store cupcakes with whipped cream even in the refrigerator for more than a day: they will become wet and spoil quickly.

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

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 light.
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.
Pour gelatin with 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

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

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

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

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

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

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

Ingredients:

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

Cooking method:

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

Interesting from the network

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Cream for cupcakes is an integral part of delicious and beautiful cupcakes that will perfectly complement any tea party, coffee break, buffet table, etc. With its help, the dessert is given a finished look, turning ordinary cakes into real works of art. If you want to surprise your guests or family with an interesting sweet treat, you definitely need to learn how to make cream for cupcakes. The following recommendations will help with this:
If you have chosen butter cream for cupcakes, do not be lazy to beat it well. You can achieve the perfect consistency in about 5-7 minutes with a mixer;

For the cream, be sure to sift the powdered sugar. This will make it even more tender and airy;

If you add cream to the cream, you need to beat them into a fluffy mass, and stop. If you continue to whip this product for too long, the oil will separate from it and the cream will no longer work;

For the cream, you need to use cold cream, and it is also recommended to cool the bowl in which you will beat them;

For a cream based on proteins, it is very important to properly separate them from the yolks. It is necessary to make sure that even a small drop of yolk does not get into the protein mass, otherwise you will have to start cooking again.

creamy cottage cheese fat - 150 g
cream from 20% fat - 50 ml
butter - 120 g
powdered sugar - 150 g
vanilla essence

To make the mass tender and have a rich taste, use ingredients at room temperature.

Cooking method

To prepare the curd cream for cupcakes, the first step is to beat the creamy cottage cheese with half the cream.
Butter cream for cupcakes
During whipping, watch the mass - it must certainly be lush and have a uniform consistency. This means that you have added enough cream. Add vanilla essence to curd mixture.
We prepare the second part of the cream: for convenience, cut the butter into pieces, beat with powdered sugar to make a lush mass. Time - 5-6 minutes. It is better to add sugar in several doses.
< Что нужно сделать, чтобы крем для капкеек загустел, фото
Without turning off the mixer, add the cottage cheese part to the butter and sugar in small portions. You should get a homogeneous and lush mass.
We send in the refrigerator for 20 minutes the finished mass. Decorate cupcakes with a piping bag.

Butter cream for cupcakes
Required Ingredients:
- chilled fat cream at least 30% - 1 tbsp.
- vanilla sugar - 10 g
- powdered sugar - 3 tbsp. l.
Cooking method

Decorating cupcakes is best just before serving. After decorating, you can immediately send the cupcakes to the refrigerator so that the cream does not float.

Colored cream for cupcakes
Required Ingredients:
- cream prepared according to one of the recipes above
- food colorings
Cooking method
To prepare colored creams, you can use natural ingredients, for example, cocoa for brown, lemon zest for yellow, spinach for a green tint, juice of red and purple berries, and so on. The process of preparing several colors in this case is very long, so today we will prepare a colored cream for cupcakes using ordinary food coloring. You can also replace dyes with a very thick jam in a small amount that will not disturb the consistency of the finished cream.