How to make protein-butter cream for cupcakes at home. Cupcake cream that holds its shape - recipes with photos

Cupcakes are small cupcakes from America that have become widespread in our country quite recently.

Their peculiarity is the characteristic cream “rose” crowning them on top.

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

from the most sophisticated to the most simple.

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

Recipe with cream

Ingredients:

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

Cooking method:

• 1. Beat the eggs. In a medium saucepan, combine and whisk egg yolks with sugar and vanilla. Then gradually add the cream, remembering to stir the mixture. Finally, add the heated gelatin - follow the instructions on the package to dissolve it.
• 2. Place in a water bath. Place the pan over boiling water in a steam bath and keep it there, stirring the contents of the pan in a circular motion. After a few minutes, reduce the heat. When the egg mixture has completely thickened, remove the pan from the heat and cool. Congratulations - you have prepared egg fudge, the main ingredient custard from the yolk. All that remains is to finish the creamy mass itself.
• 3. Mix the cream. The frozen butter from the refrigerator must be heated and softened with a fork so that it is the same consistency as the egg fondant. These two different components then need to be transformed into a single, dense, and very fluffy homogeneous mass. To do this, transfer the oil to a separate container (with high walls) and work with it with a fork. Then, using a spoon, add a little egg fondant into 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 fudge and beat the cream again with a mixer. And so on until the end.

Recipe with cottage cheese

Ingredients:

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

Cooking time: 15;

Number of servings: 5-6;

Number of calories: 280 kcal per 100 grams.

Cooking method:

• 1. Beat the cottage cheese. Preparing the cream begins with kneading the cottage cheese 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. While whipping the curd mass, pour 25 ml of milk into it and continue whisking the mass, monitoring its consistency. If the curd mass has become fluffy and homogeneous, then add a couple of drops of essence and stir the curd a little more with a spoon.
• 2. Beat the butter. Set the container with the fluffy curd mass aside and take out the butter, which should be stored in 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 final chord, you need to combine these two components, which make up our main ingredient for the creamy mass. The fluffy butter and curd masses should be mixed and gently beaten average speed, and then put it in the refrigerator for twenty minutes.

Recipe with chocolate

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

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

Ingredients:

• Chicken eggs (whites) – 4 pcs;
• Real dark chocolate – 200 g;
• Granulated sugar – 100 gr.

Preparation:

• 1. Prepare the ingredients. Before you start cooking, you need to properly prepare all the ingredients. 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 whites from the yolk, and then place them in a separate container.
• 2. Prepare the egg mixture. Beat the chilled egg whites in a blender for 10 minutes until smooth and viscous. Then pour into this mixture granulated sugar and beat for some more time. The finished protein mass will be dense and dense, reminiscent of fresh sour cream, and there should be no pieces of sugar - it should all dissolve in the protein.
• 3. Add chocolate. Let the melted chocolate cool slightly, and then gradually begin pouring it into the whipped egg white mixture, while making circular movements with the spoon. Beautiful chocolate stains will remain - this does not bother us at all.
• 4. Start baking the cream. This type of cream can be considered as an independent dish, so you can experiment, for example, try pouring a little cream into silicone molds and putting them in the oven, baking for an hour at a temperature of 130 degrees. The result will be something like chocolate marshmallows, but much more tender and pliable.

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

Ingredients:

• Butter – 200 g;
• Chicken eggs (yolks) – 2 pcs;
• Granulated sugar – 140 g;
• 0.5 glasses of milk;
• A tablespoon of cocoa.

This custard recipe is also known as “creme charlotte” - it is often used in expensive cakes in many countries Western Europe, and has a whole bunch of cooking options, mainly due to its malleability and compatibility with almost any worthy ingredient, such as aromatic 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 add flavor.

How to prepare cream cocoa? Everything is more than simple, because this recipe is just a slightly modified previous recipe we described for a cream based on egg yolks, only instead of packing gelatin and vanilla sugar, you need to throw a spoonful of cocoa into thoroughly 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 qualities. By this, the author of the recipe only wants to show that the scope for experimenting with this type of custard, in contrast to the more demanding protein cream, is practically unlimited. Feel free to experiment and create your own creamy masterpieces.

Recipe with egg whites

Cooking time: 30 minutes;
Number of servings: 1 serving;
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);
• Granulated 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 broken very carefully and the whites separated from the yolks, placing them in a fairly deep container - preferably in a saucepan, because the volume of the mixture will increase significantly during the cooking process. In this case, it is best to prepare the proteins for use one day in advance, leaving them to cool in the refrigerator overnight so that the protein mixture acquires the necessary elasticity and beats easily. total weight The protein should be approximately 120 g. Beat the cooled protein using a mixer, blender, or a regular whisk until it reaches homogeneity and the surface of the mass is covered with thick foam.
• 2. Add other ingredients. Pour the sugar into the protein mass, press 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 in a steam bath. A container with a creamy mass that is still far from being used in culinary affairs, you need to put it in a steam bath with boiling water, while the boiling water should “breathe into the back” of the bottom of the container with the cream, framing it with clouds of steam. As soon as the water begins to boil, immediately use a mixer and beat the cream mass very thoroughly for about eight minutes, watching how the remaining sugar and vanillin dissolve into a thick, homogeneous mass. Then remove the dishes from the boiling pan and stir the same amount. The cream will thicken and change consistency before your eyes.

Whip the mixture until it thickens to a marshmallow-like consistency. Ideally, the cream should not even fall off the tablespoon when tilted - it is so thick and dense.

In fact, that's all. Usually, finished creams in confectionery are colored with food coloring, and various flavorings are often added to them, but in our classic method of preparing creams, a pure protein confectionery decoration is obtained. muffins

Different types of cupcake creams

Historical reference

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

Half a century later, another American, Eliza Lasley, 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 top.

Around the same time it was invented and is now classic scheme baking dough for cupcakes, 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 ordinary person I am more interested not in the size of the cakes, but in their the nutritional value. And for good reason: despite its small size, the cupcake, like any sponge cake, is quite high in calories, and that’s even if you don’t take into account the cream.

On average, the calorie content of cupcakes is about 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 of the kind was given in this article.

It is unknown who actually invented cupcakes, but it definitely happened in the USA. It is safe to say that while glorious time At the beginning of the 19th century, the good old baked goods we know were created, and modern Americans, honoring traditions and still remembering its unwritten rules, came up with modern cupcakes with a signature “rose” on it.

cookingclassy.com

This is a universal cream, suitable for layering sponge cakes and for decorating, holds its shape well, is ideal for all kinds of butter roses and flowers using the Malaysian technique, as well as for covering cakes with mastic. Afraid of heat.

Ingredients:

• 100 g butter;
• 4 tablespoons of powdered sugar.

Instructions:
For such a cream you need to take high-quality butter; due to long whipping, the cream tastes not like butter, but creamy. The butter should be softened and have a creamy consistency; this is what happens if you leave the butter in a very hot place. hot weather. Start beating the butter, adding powdered sugar in small portions. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. IN Soviet times it was the most popular cake cream. Another variety of it is butter cream with condensed milk. To do this, you need to beat 200 grams of butter and half a can of condensed milk.

#2 Buttercream Charlotte

Flourless custard, good for layering and decorating cakes, for topping cupcakes.

Ingredients:

• 200 g butter;
• 6 tablespoons milk;
• 4 tbsp sugar;
• 2 eggs.

Instructions:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, add hot milk and sugar in a thin stream. Stirring continuously, bring the mixture to almost a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy and white. While whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard goes perfectly with custard and puff pastry. It can also be used as a filling for tartlets and profiteroles. Without this cream it is impossible to imagine Napoleon cake or eclairs.

Ingredients:

• 500 ml milk
• 150 g sugar
• 4 yolks
• 50 g flour
• 1 vanilla pod.

Instructions:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and sharp knife Scrape out the seeds and put them in milk. Bring milk and vanilla to a boil. Reduce heat to low. Gradually add the egg-flour mixture in small portions, stirring continuously. Continue stirring until the cream thickens. Cool the cream. To prevent a thick crust from forming on top, cover the surface of the cake directly. cling film.

#4 Cream Patissiere

This is a type of custard, used for layering cakes, eclairs, tartlets, and can be served with pancakes and crepes. In Patissiere cream, unlike classic English cream, starch is used instead of flour, which is why the cream never curdles over the fire.

Ingredients:

• 2 eggs;
• 30 g starch;
• 100 g sugar;
• 500 ml milk;
• 50 g butter;
• 1 vanilla pod.

Instructions:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in the milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, starch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring continuously. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool until the cream becomes thick. Very good cream for a cake.

#5 Cream Muslin

Add whipped cream to the Patissiere cream (for 300 g of cream, 100 ml of cream), and you will get Mousseline cream. This cream is good for Millefeuille and Napoleon.

#6 Swiss butter meringue

World famous as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Keeps its shape well and looks very beautiful. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

• 3 squirrels;
• 90 grams of sugar;
• 250 g butter;
• a pinch of salt;
• vanillin.

Instructions:

Place egg whites and sugar in a saucepan. Build a water bath, and the pan with the whites should be heated by steam, i.e. should not come into contact with water. Heat the mixture, stirring vigorously with a whisk. As soon as the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, rub a little of the mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer high speed to sharp peaks. The mass should be glossy and dense; if you turn the container with the whites over, they should remain motionless.

Take softened butter, the butter should be High Quality, this is important for the taste and structure of the cream. Beat until white fluffy mass.

Then add the whipped butter one teaspoon at a time to the protein mass, and then it’s very important point, you need to beat the mass after each portion of butter so that the butter is completely dispersed into the proteins. Add vanillin and dyes to the finished cream.

This cream is well suited for flowers using the Malaysian technique.

#7 Cream cheese or cream cheese

Another extremely popular cream. The simplest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, makes beautiful linings for cupcakes, and is also used to layer and decorate cakes and pastries. Ideal cream for cake.

Ingredients:

• Cream 33% - 100 gr
• Cream cheese - 500 gr
• Powdered sugar - 70 gr

Instructions:

Whip the cream to sharp peaks. You should be careful with the cream, do not overbeat it, otherwise the butter will separate. The cream must be cold! You can also refrigerate the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.

There is another popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example using the Malaysian technique.

Ingredients:

• Curd or cream cheese - 500 g;
• Butter 82.5% fat - 180 g;
• Powdered sugar - 150 gr.

Instructions:

The main condition is that the cheese is cold and the butter is at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

• 2 egg whites at room temperature
• 40 ml water
• 120 g sugar
• a pinch of salt

Instructions:

Beat the whites with a pinch of salt until sharp peaks form.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and simmer for 5 minutes. While the syrup is cooking, beat the egg whites with a pinch of salt until they form sharp peaks. Without ceasing to beat the egg whites, pour in the syrup in a thin stream. After all the syrup has been poured in, beat for another 3-4 minutes. The cream is ready for use.

#9 Chocolate ganache

Ideal for covering a cake with mastic, it can also be used to decorate cakes and cupcakes, and make fillings for desserts.

Ingredients:

• high quality chocolate
• cream with a fat content of at least 33%

For dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and one part cream with at least 33% fat content. If the temperature environment quite high, you need to take 2.5 or even 3 parts of chocolate.

For milk ganache (30% cocoa content) you will need 3 parts milk chocolate and one part cream with at least 33% fat content. IN warm weather the amount of chocolate should be increased to 3.5-4 parts.

For white ganache you need to take 3 parts white chocolate and one part cream with at least 33% fat content. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate; white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you're a beginner, it's best to start with a dark or milky ganache.

Instructions:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, place over medium heat, keep on heat until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and add the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes until the chocolate melts. Then gently stir the mass until smooth using a silicone spatula; you can use a whisk, but it must be completely dry! Place the pan over a VERY low heat and stir until all the chocolate pieces are completely broken up and the mixture is glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, warm up in the microwave at the lowest power.

#10 Lemon curd

This one is amazing delicious cream used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs will not curdle.

Ingredients:

• 2 eggs
• 2 lemons
• 100 g sugar
• 30 g butter

Instructions:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, place the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it sit for half an hour so that the zest releases its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the refrigerator. The cream turns out so tasty that you can immediately increase the proportion of the cream and cook a larger quantity.

On the eve of the holidays, many housewives begin to think about making their own beautiful and tasty, and even unusual-looking desserts.

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

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

Small cupcakes can lift your spirits and add variety festive table. They are prepared from a biscuit base covered with a cloud of cream on top, resulting in a very beautiful dessert, as in the photo.

Thanks to this serving of the dish, there is absolutely no need to cut the cake into portions, because everyone will take their own portion of the cake in the form of cupcakes.

Bake cupcakes with cream really good idea. Every guest will be able to enjoy 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 varied every day, and therefore, being fully prepared, you can perfectly prepare for the holidays.

Read my article, make bookmarks, prepare delicious desserts with inspiration and love for your family and guests. Small cupcakes homemade will be appreciated by those with a sweet tooth and gourmets.

Protein cream for cupcakes

This protein-sugar composition is distinguished by the fact that it holds its shape remarkably well. Prepare a creamy mass from simple products, which can easily be purchased at your local grocery store.

It will be tasty, refined and at the same time unusual. Many people like the light, airy protein composition.

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

Components:

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

Cooking algorithm:

1. I pour it into the ladle warm water, add sugar. I put it on the stove and make syrup.
2. I add citric acid to the sweet water and stir constantly. 7 minutes will be enough. In a glass bottom bowl, separate the whites and yolks. I use only whites; the yolks can be put in the refrigerator.
3. I beat the egg whites with a mixer until they form a large foam. I add sweet water into a bowl with whipped egg whites. I mix the products with a mixer.
4. The mixture must be beaten for 7 minutes. That's all, the cream for the cupcakes is ready, it holds its shape well, and therefore you can make voluminous caps for a dessert that you prepare with your own hands.

“Cheese” with cream for cupcakes

You can prepare Cheese cream in just half an hour. It will perfectly hold its given shape, tender and airy.

A portion of cupcakes will turn out very beautiful and will keep well 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 prepare the cheese cream.

Components:

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

Cooking algorithm:

1. I whip the cream, it will be thick.
2. I transfer the cheese into them and sprinkle with sugar. powder. Whisk until all ingredients are thoroughly mixed.

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

Oily citrus cream

Buttercream with citrus aroma can be used for cakes and fruits. Subtle notes Citrus fruits will add a special sourness to baked goods. This cream flavor will appeal to all sweet tooths.

Components:

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

The cooking algorithm is described step by step:

1. I remove the zest from the lemon. I chop as finely as possible. The orange is needed to make juice, and you also need to squeeze it out of the lemon pulp.
2. I'm whipping chickens. eggs, add citrus juice to them.
3. I let the mixture sit for 30 minutes. I strain it. I pour it into a ladle and leave it to cook.
4. I add sl. to the mass. oil, stir constantly and cook for 15 minutes. The composition needs to thicken. I let the mixture cool and decorate the tops of the cupcakes at my own discretion.

The oil composition must be prepared on the basis of high-quality slurry. butter!

Chocolate cream with mascarpone

It is better to use dark chocolate with a cocoa content of 70%.

Components:

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

Cooking algorithm:

1. Sah. I mix the powder and add 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, and pour it into a mixture based on cheese, cream and sugar. powders. I mix all the components together so that they become a single homogeneous mass.

Curd butter cream

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

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

Components:

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

Cooking algorithm:

1. Sl. I send the oil to a water bath.
2. I add cottage cheese to the mass.
3. Whisk the ingredients until they are homogeneous.
4. I add sugar. powder and a pinch of vanilla. I stir the mixture until it becomes dense in consistency. The cream can be used to decorate dessert.

Custard: English recipe

The recipe is not easy to prepare. But with some effort, you can prepare a delicate cream, and your efforts will be appreciated.

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

Components:

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

Cooking algorithm:

1. Chicken Mix the yolk with starch and sugar. The components need to be heated in a water bath. You need to constantly stir the composition.
2. I pour in the milk, it is important that the product is fresh and cool. During heating, the milk will curdle, and therefore it will not be possible to make cream.
3. I heat until it boils, when the mass is covered with bubbles, the saucepan must be removed from the bath. You need to add soft slurry to the mass. butter, stir slowly. You will get a tasty filling.

Cheese cream

Cupcakes with cheese cream look very impressive, see the photo.

You should buy cheese in the store, then let it stand in the refrigerator for a couple of hours so that the mass cools thoroughly before cooking.

Components:

120 gr. sl. oils; 340 gr. TV cheese; 130 gr. sah. powders; vanillin.

Cooking algorithm:

1. Sl. The butter needs to soften at room temperature. Take the product out a few hours before cooking.
2. I beat the sugar. powder etc. butter together for 5 minutes. The mass will have a thick consistency. I put TV into it. cheese and vanilla.
3. I mix the components. That's all, the cream is ready for making mini cupcakes for the holiday. Enjoy your meal!

Banana cream with condensed milk

Chocolate sponge cake goes perfectly with this creamy composition. If you decide to make 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 condensed milk with sugar. powder or add less bananas. Warm word I put the oil on the table for 1 hour at room temperature.
2. Condensed milk etc. I put the butter in a bowl. I beat with a mixer. The mass should not flake.
3. Mix the bananas in a bowl until the mixture becomes a soft paste.
4. I beat it with a mixer. That's it, the cream is ready to be applied to the cupcakes.

• Banana cream may not hold its shape well due to its liquid texture. I advise you to make it thick and dense by placing it in the refrigerator for 30 minutes. You need to 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 bananas turn black when exposed to air.
• Cupcakes with cheese cream keep their taste well appearance, and therefore such a treat can be prepared for future use. It will not dry out or deteriorate for several days.
• To make cheese caps for cupcakes, you should take sl. cheese, but you can use curd composition. It is better to give preference to cottage cheese, as it has the ideal structure for sweet desserts.
• To make a cream portion of Cheese, you should use sl. the butter is of a soft consistency, but the cheese needs to be allowed to cool thoroughly in the refrigerator. By observing these conditions, it will be possible to make a lush cream that retains its shape remarkably well.
• The creamy cheese composition stores well in the refrigerator. The mass will not deteriorate within 5 days.
• You need to decorate cupcakes with fruits or frozen berries. Products should be defrosted in advance. Otherwise, the appearance will be spoiled. The taste may also suffer, so it is better to follow my advice.
• A creamy layer for a sweet tooth should be prepared with a double portion of sugar. powders. The recipe allows you to change the proportions of sugar.
• All types of creams are prepared quickly, with the exception of custard method. Cooking takes up to 20 minutes. You can make the cream mixture before serving the cupcakes.
• 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, and in return receive the happy smiles of your dear guests. Is there more best thanks– rather than their happy faces?

Read other recipes on my website. I am sure that you will discover new desserts that are not at all difficult to prepare at home, even without much culinary experience behind you! Good luck!

My video recipe

Cupcakes are small, adorable cakes. A dessert that will leave no one indifferent and will give you an extravaganza of taste and color. Any cake, no matter how beautiful and tasty it is, will end up on your plate as only a small piece of the whole, and a cupcake will be a cake just for you. If you are interested in this amazing delicacy, then you will find it on our website. These desserts are decorated with confectionery powder, toppers, marzipan, and filled with various jams. A true artist and creator has somewhere to roam. But a mandatory attribute of any cupcake is cream, which will give it uniqueness and beauty, airiness and lightness. There are many different recipes for cupcake creams; we offer you several to choose from. So, how to make cupcake cream with your own hands.

The simplest recipe for curd cream for cupcakes

To decorate cupcakes with cream, a pastry bag is enough, but agree, when you have a choice of shapes, the process of preparing a dish turns into an exciting adventure. A pastry syringe with different pastry attachments will help you with this. But no matter what you use, you'll need a recipe for cupcake frosting that holds its shape. Below are instructions for preparing exactly this, and don’t let its simplicity fool you.

Ingredients:

• 340 grams of cottage cheese (consistency - ground cottage cheese).
• 115 grams of butter without vegetable additives.
• ½ cup powdered sugar.
• 2 teaspoons vanilla.

Simple cream recipe

Scheme for preparing the cream at home:

1. Before you start preparing the cream, you need to put the curd cheese in the refrigerator for several hours, or better yet overnight. Leave the butter on the table for the same amount of time. It should have a soft consistency. These nuances will affect the texture and taste of your cream.
2. After you have prepared the products, you need to beat the butter and powder with a mixer. maximum speed within 5-10 minutes.
3. Add cheese and vanilla essence to the resulting mass, then beat with a mixer until smooth.
4. To achieve some color, you can add various fruit purees or cocoa.

In this recipe, you can replace cottage cheese with curd and then you will get buttercream for cupcakes.

Buttercream for cupcakes – a time-tested classic

Product composition:

• 200 grams of high-fat butter, without vegetable additives.
• ½ cup or 100 ml milk.
• 150 grams.
• 2 teaspoons vanilla essence.

Buttercream recipe

How to make your own cupcake buttercream:

1. As in the previous recipe for this dish, the butter must be removed from the refrigerator in advance and kept at room temperature until it acquires a soft texture.
2. Milk is also preheated to 27-30 degrees.
3. Now mix the butter and powdered sugar with a mixer. Sometimes it is advised to first grind the mixture before whipping and only then beat it. We'll leave this up to your discretion.
4. After the butter and powder are whipped, add milk. We remind you that it must be warm. And beat until smooth. While frothing the milk, you can add vanilla essence.

This option also applies to cupcake creams that hold their shape, but the oil must be of high fat content.

Step-by-step recipe for mascarpone cupcake cream

Before we start preparing this sweetness, let's figure out what mascarpone is.

It turns out that mascarpone is an Italian cream cheese, whose homeland is the Lombardy region. In its production, only milk cream of 25% fat content is used, but in order for the cream to curdle, lactic acid cultures are not used in the manufacturing process; they are replaced with tartaric acid, lemon juice and white wine vinegar. Thus, mascarpone is significantly different from other types of cheese. I wonder how to make cupcake cream from this original.

We will need the following list of products:

• 250 grams of Mascarpone cream cheese.
• 300 grams of milk cream 32% fat
• 200 grams of powdered sugar.

As you noticed, most creams are based on some kind of cheese. Some experts single out mascarpone cream from all cheese creams for cupcakes.

The process of preparing mascarpone cream

So, we present to your attention instructions for preparing mascarpone cream for cupcakes at home.

1. As in all recipes for preparing cupcake cream, first of all, mix cheese (mascarpone) and powdered sugar.
2. Separately, whip the milk cream, which should be at room temperature. A whisk is used for this.
3. Now it’s time to add the mascarpone and powder mixture to the cream. In this process we use a mixer, but we select the minimum speed and introduce mascarpone in small doses.

Hooray! The sweetness is ready. And you can start the most creative part - decoration.

Cream cheese for cupcakes

The basis for preparing this dish is any cream cheese, for example, or. Please do not confuse cream cheese with cottage cheese. Cream cheese resembles the consistency, and cottage cheese resembles ground cottage cheese.

Thus, recipes for making cupcake buttercream or mascarpone cupcake cream can already be classified in this category. But since these cheeses are very expensive, we suggest you make cream cheese for cupcakes yourself and subsequently use it in any recipe we present. To do this you will need:

• ½ liter of kefir 3.2% fat.
• 250 grams of sour cream 20% fat.
• ½ liter of curdled milk 3.2-4% fat.
• 1 small spoon of white wine vinegar or lemon juice.
• 1 small spoon of salt.

Cream cheese preparation recipe

Step-by-step diagram for preparing delicious cream cheese for cupcakes:

1. Before the cooking process, you need to prepare the following tools: two bowls, a colander and cheesecloth.
2. In a separate bowl, mix lactic acid products: kefir, yogurt and sour cream.
3. Add 1 small spoon of vinegar or lemon juice and 1 small spoon of salt to the resulting mixture. Mix everything thoroughly.
4. Place a colander in the second bowl. The colander should not touch the bottom of the bowl. Place gauze in a bowl, folded several times, so that about 15-20 cm hangs over the edges.
5. Pour the resulting mixture into the resulting structure. We collect the edges of the gauze and cover our mixture with them.
6. Place in the refrigerator for a day. We need the dampness to go away.
7. After this, your cream cheese is ready and you can start preparing any cheese cream for cupcakes.

Video: Making buttercream for cupcakes

I can’t believe it, but I finally did it: I collected all my favorite recipes for cupcake creams in one place. Cupcakes turn out neat and beautiful if the cream holds its shape well. Another condition for beautiful caps on cakes is good skill in working with a pastry bag. It takes practice, a lot of practice.

You can fill the bag with cream, place a free bowl next to it and start training. Pipe onto cupcake a small amount of cream, then remove the cream into a bowl using a spatula and squeeze a new portion onto the same cake. And so on until the result suits you. The deposited cream can be put back into a pastry bag and the decorating experiment can be repeated.

It may not be possible to get neat hats right away, this is a matter of practice, don’t worry. Despite the awkward hats, the cakes are delicious, homemade, and made with 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:

The cream is very easy to prepare, even a beginner can handle it. Allow the butter to warm up and the mascarpone to cool (it’s best to keep the cheese in the refrigerator until you add it to the cream).

Using a mixer, beat the butter and powder until fluffy and light in color. Add cold cheese to the cream only after the powder and butter are well beaten, so that later you don’t have the feeling that the powder is squeaking on your 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 powder will quickly dissolve in the warm oil, then carefully stir the mascarpone into the creamy mixture and beat a little more until smooth.

This cream can be stored in a pastry bag for 5 days, while all its properties and structure are preserved. The cream cannot be called too delicate either - after all, the curd cheese and powder together keep their shape very well. Even at room temperature (about 17-20 degrees), the cake or cupcakes will be able to stand for a couple of days without losing their shape.

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

To prepare the puree, defrost the berries (you can use fresh ones) and grind them in a blender. Add two tablespoons of berry puree to the cream and stir.

2.Curd cheese and cream

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

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

First, whip the chilled cream (100 g). Cream with less than 33% fat content is not suitable 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 mixer beaters. I put the mixer beaters and a packet of cream in a bowl and put everything away 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 from 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-whip the cream, this is not a tragedy on a universal scale. Just add 1 tbsp. spoon of cold cream and stir again. The cream will return to its previous structure.

3.Chocolate cream made from butter and condensed milk

The website has step by step recipe butter cream with condensed milk, you can see the detailed description.

This cream is made in a similar way, but cocoa powder is added at the end of the process. The photo shows the cream after cooling in the refrigerator.

Prepare the following ingredients:

• Condensed milk - 200 g
• Cocoa powder - 3 tbsp. l.

How to prepare:

1. First, beat the soft butter until fluffy and light in color.
2. Pour in the condensed milk with a spoon, whisking until smooth each time.
3. When the condensed milk is used up, add cocoa powder a tablespoon at a time, whisking thoroughly each time.
4. We use the finished cream to decorate cupcakes.
5. If the cream does not hold its shape well, refrigerate.

4.Butter cream with boiled condensed milk

• Softened butter - 200 g
• Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until fluffy and creamy (takes about 5 minutes).

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

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
• Granulated sugar - 1 tbsp
• Eggs -2 pcs
• Vanilla extract - 1 tsp.
• Butter - 125 g

Cooking method

1. Beat the yolks (2 pcs) with 0.5 tbsp. sugar and vanilla extract.
2. Add softened butter. Beat thoroughly with a mixer.
3. Pour gelatin hot water(almost boiling water), soak for 10 minutes, stirring occasionally.
4. Beat egg whites with sugar until stiff peaks form. If you are using in a recipe homemade cottage cheese, rub it through a metal sieve so that there are no grains. Add the yolk-butter mixture to the curd mass and beat well.

After this, pour warm gelatin into the cottage cheese, continuously whisking with a mixer.

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

Since the cream thickens very quickly, spread it onto the cake without delay.

6.Cream cheese 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 your usual way. I do this in a water bath, I describe it in detail here:

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.

To ensure that the cream holds its shape better on the cupcakes, it is recommended to refrigerate it.

7.Chocolate ganache

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

• Cream with fat content from 33% -250 ml
• Liquid honey - 50 g (if yours is thick or candied, melt it in the microwave or in a water bath).
• Instant coffee - 1 tbsp. l.
• Dark chocolate (cocoa content at least 60%) - 200 g
• Butter - 75 g

Step-by-step cooking process

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

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

Cover the bowl with cling film and leave to steep overnight (no need to put it in the refrigerator).

The next day, you can use the ganache to decorate cupcakes and cakes.

8.Protein cream (on Swiss meringue)

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

You will need the following ingredients:

• Egg whites - 2 pcs.
• Granulated sugar - 150 g
• Vanilla extract - 1 tsp.
• Food coloring - optional

How to make protein cream for cupcakes:

In a heat-resistant bowl, combine the whites, sugar, and vanilla extract. Place in a water bath so that the bottom of the cup does not touch the boiling water.

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

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

The finished cream can be immediately used 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 prepared 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:

1. Soak gelatin leaves cold water and let it swell. If you don’t have gelatin in plates on hand, you can use powdered one, but choose a high-quality one, for example, from Dr. Oetker, it dissolves very well, you don’t need to wait two hours.
2. Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
3. Whip the cream into a fluffy mass.
4. Heat the swollen gelatin in a water bath until the grains are completely dissolved.
5. Gently fold in the whipped egg whites, cream and fruit puree.
6. Add gelatin to the general mixture, pouring in a thin stream, without stopping stirring.