Low-fat cream for cupcakes. Recipes for making cupcake cream

Cupcakes look like small cupcakes. They are baked from airy dough in special molds made of corrugated paper. Before serving, the dessert is decorated with butter, curd or protein cream. It is he who makes this delicacy look like miniature cakes. After reading today's article, you will learn how to make cupcake cream that holds its shape.

Option with cottage cheese

This recipe has been known to chefs for quite some time. Over the years, it has been modified and adjusted, trying to achieve a harmonious combination of all ingredients. The result of these experiments was a light cream for cupcakes that holds its shape and has a delicate creamy taste, combined with delicate curd notes. To create it you will need:

• 120 grams of butter.
• Vanilla extract.
• 180 grams of cottage cheese.
• 50 milliliters of heavy cream.
• 150 grams of powdered sugar.

To ensure the result exceeds all your expectations, you should use pre-chilled products. This is the only way you can make a delicate, airy and homogeneous cream for cupcakes, the recipe for which is presented in this publication.

Process description

The cottage cheese is taken out of the refrigerator, combined with half of the available cream and thoroughly beaten with a mixer until a fluffy and as homogeneous mass is formed. After this, add a few drops, mix well and put aside.

Place crushed butter and powdered sugar in another bowl. Beat all this with a mixer for eight minutes. Then the creamy curd mixture is gradually introduced into the resulting mass. It is important to continue working with the mixer. Ready for cupcakes that hold their shape, put them in the refrigerator for a short time.

Option with proteins

This recipe is so simple that even an inexperienced housewife who has never made such dishes before can easily master it. This delicious snow-white cream can decorate any baked goods. To prepare it you will need:

• A couple of egg whites.
• 150 grams of sugar.
• 45 milliliters of drinking water.

To prevent the cupcake cream you prepared (recipe with photo in front of you) from being too cloying, it is recommended to supplement the above list with a pinch of salt or a few drops of freshly squeezed lemon juice.

Algorithm of actions

The whites separated from the yolks are placed in the freezer for a couple of minutes. Immediately after this, they are combined with salt or lemon juice and beaten with a mixer. When stable peaks appear on the surface of the bowl, add a couple of tablespoons of granulated sugar into the mass. At the same time, continue to beat until the grains completely disappear.

In a separate small saucepan, combine drinking water and the remaining granulated sugar, and then boil over low heat for a minute from the moment the liquid boils. The resulting syrup, the temperature of which is about 116 degrees, is poured into the protein mass in a thin stream, while beating it with a mixer until smooth. After this, the fully prepared protein cream for cupcakes, which holds its shape, is used for its intended purpose.

Option with chocolate

To prepare this delicious cream you will need a limited set of ingredients. Moreover, the main part of the necessary products is almost always available in every home. This time you should have at hand:

• 200 grams of dark dark chocolate.
• 250 milliliters of high fat cream.
• 50 grams of natural liquid honey.

In order for you to get a truly delicious cupcake that holds its shape, you need to strictly adhere to the recommended ratio of components. In a suitable small saucepan, combine the cream and liquid honey and bring to a boil. Pieces of chocolate are gradually added to the hot mass and mixed thoroughly. The finished homogeneous cream is sent to the refrigerator. After it has completely hardened, cupcakes are decorated with it.

Option with mascarpone

Using this simple recipe, you can quickly and without much hassle prepare a delicate cream for cupcakes that holds its shape. It has a pleasant nut-coconut aroma. Before you begin the process, be sure to go to the nearest supermarket to purchase all the necessary components. This time you will need:

• 250 grams of mascarpone.
• 4 tablespoons soft butter.
• 4 cups powdered sugar.
• ½ teaspoon salt.
• Half a glass of grated coconut and chopped nuts.
• A teaspoon of vanilla.

Step-by-step instruction

In a deep, volumetric bowl, combine softened butter, mascarpone, table salt and vanillin. Beat all this thoroughly with a mixer for about four minutes. Powdered sugar is gradually poured into the resulting mass and mixed until the smallest lumps completely disappear.

If the cream is too thick, dilute it with a small amount of milk or cream. Add a little more powdered sugar to the excessively liquid mass. Lastly, coconut flakes and chopped nuts are added to the almost finished mascarpone cream for cupcakes.

Option with condensed milk

This recipe is strikingly simple, which is why it is deservedly popular with many modern housewives. It is also important that it involves the use of readily available inexpensive products that can be purchased at any store. Before you start preparing the cream, be sure to double-check whether you have at your disposal:

• 200 grams of sour cream.
• A can of condensed milk.
• A stick of butter.
• 300 grams of chopped walnuts.

Combine condensed milk and soft butter in one container. Beat everything thoroughly with a mixer running at medium speed. Add sour cream and chopped nuts to the resulting mass and beat again, trying to achieve the most homogeneous consistency. The fully prepared cupcake cream, which holds its shape (the recipe will be useful to every housewife), is put in the refrigerator and after a couple of hours used to decorate a freshly baked dessert.

Option with butter

This cupcake cream is made from very simple budget products that every housewife always has in stock. To prepare it you will need:

• A stick of butter with a fat content of at least 82%.
• 50 milliliters of milk.
• 4 full tablespoons of powdered sugar.
• Vanillin or cinnamon.

The first thing to do is deal with the oil. It is slightly softened and beaten. Gradually add powdered sugar, vanillin or ground cinnamon. Cooled milk is poured into the resulting mass and whipped again using a mixer operating at maximum speed. The result is a fluffy and airy cream, which is placed in the refrigerator for a short time, and only after it has completely cooled down, it is used to decorate freshly baked cupcakes.

Option with cocoa

Chocolate cream prepared using this technology turns out incredibly tasty. Thanks to it, freshly baked cupcakes acquire an extraordinary aroma. To pamper your loved ones, double-check in advance that your refrigerator has everything you need. In this case you will need:

• Half a glass of full-fat sour cream.
• A whole stick of butter.
• ¾ cup cocoa powder.
• A couple cups of powdered sugar.

To prepare delicious chocolate cream for cupcakes, combine sour cream and butter in one bowl. Beat everything well with a mixer. Powdered cocoa is gradually added to the resulting fluffy mass and gently mixed with a special spatula.

Then add powdered sugar in small portions to the same container. In this case, you need to constantly stir the contents of the dishes. To avoid the formation of tiny lumps at the final stage, almost ready-made chocolate cream for cupcakes is whipped for a minute using a mixer and used to decorate a freshly baked dessert.

Option with milk

This recipe is interesting because it involves using a small amount of wheat flour. Using it you can relatively quickly make an unusual custard for cupcakes that holds its shape. Before approaching the stove, be sure to double-check whether you have at your disposal:

• A couple of tablespoons of fresh milk.
• 20 grams of butter.
• A full tablespoon of granulated sugar.
• A pair of chicken eggs.
• 3 tablespoons of wheat flour.

Combine eggs and a tablespoon of milk in a deep container. Wheat flour is also added there. In a separate saucepan, mix granulated sugar and the remaining milk, put it on the fire, bring to a boil and gradually pour the first part of the cream into it. The contents of the dish are thoroughly mixed and cooked until thickened for about seven minutes.

After this, remove the container from the stove, add butter to it and cool to room temperature. Then the cream is briefly put into the refrigerator and used to decorate cupcakes.

How to prepare cupcake cream that holds its shape - a recipe - a complete description of the preparation so that the dish turns out very tasty and original.

An ordinary cupcake will sparkle with new flavors and look decent thanks to the decoration made of cream called a cupcake. To make an impression with your appearance, as well as to raise the culture of everyday life, you need to properly prepare a cream for cupcakes that holds its shape. The result depends on sustainability. We offer the simplest and most successful options for creative inspiration that will help make your holiday unforgettable.

Ingredients:

• vanilla – 0.5 pod;
• egg white – 2 pcs.;
• food coloring as needed;
• sugar – 160 g.

Preparation:

1. Prepare a bowl that can withstand high temperatures. Place the whites. Add sugar. Add vanilla. Place in a container with water. The bottom of the bowl should not come into contact with the liquid.
2. Take a whisk and stir constantly. The mass should be heated until the sugar crystals are completely dissolved. This process will take about seven minutes. Check with your fingers. If, when ground, the mass is homogeneous without crystals, then you can proceed to the next step.
3. Remove from the bathhouse. Turn on the mixer. Beat. The mass should become fluffy and cool completely. Decorate with this cream immediately. Add dye if necessary.

Step-by-step mascarpone recipe

Delicious, airy cream with banana flavor. Banana can be replaced with any fruit puree.

Ingredients:

• cream 33% for whipping – 250 ml;
• banana – 1 pc. small ripe;
• cheese – 130 g mascarpone;
• vanilla essence – 1 teaspoon;
• sugar – 65 g.

Preparation:

1. To make the process go faster, use only chilled cream. Also, keep the container in which you are going to prepare the cream cold in advance.
2. Pour cream into the bowl. Place cheese. Sprinkle with sugar. Add essence. Turn on the mixer. First, the minimum speed is required, then gradually increase it.
3. When the mass turns into fluffy foam, mash the banana and add in parts. Mix. You should get a homogeneous consistency. Decorate cupcakes only when they are cooled, otherwise the cream will leak.

Chocolate ganache

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

Ingredients:

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

Preparation:

1. Place honey or molasses into the cream. Boil.
2. Chop the chocolate. Pour in hot mixture. Stir carefully using a spatula.
3. Refrigerate. Cool to such a temperature that the mass can hold its shape.

Sour cream cooking option

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

Ingredients:

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

Preparation:

1. Keep the oil in a warm room. It needs to be softened. This will take two hours.
2. Place the container on the stove. Pour in water. Place more dishes on top. In the upper container, mix the egg with sour cream. Add sugar. Add vanilla. Add flour. To prevent the cream from becoming bitter, you should not add too much vanilla.
3. When the liquid in the first container begins to bubble, place the second one on top. Stir the mixture constantly until it becomes thick. It will take about five minutes.
4. Check the mixture for readiness. If you run a spoon over the surface and the mixture does not flow back, then the cream is ready.
5. Cover with film. Place in the refrigerator.
6. Beat the butter. Take a spoon and add the cooked mass in portions. Whisk constantly during the process. The cream should be dense and stable.

Curd or cream cheese cream

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

Ingredients:

• powdered sugar – 130 g;
• vanilla essence – 0.5 teaspoon;
• butter – 120 g;
• cream (curd) cheese – 230 g.

Preparation:

1. Leave the butter out of the refrigerator for several hours, until it becomes soft.
2. Mix butter and cheese. Beat until smooth and fluffy.
3. Add powder in small portions, the amount of which can be adjusted according to taste preferences.
4. Add vanilla. Mix.

Custard method with condensed milk

Thanks to this cream, the dessert will turn out much tastier and more appetizing.

Ingredients:

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

Preparation:

1. Add flour to milk. Sprinkle with sugar. Stir. Boil constantly stirring until thickened. Turn on the mixer. Cook, whisking constantly. The mass should become thick and without lumps. Remove from stove. Cool.
2. Pour in condensed milk. Add softened butter. Turn on the mixer. Minimum revolutions are required. Beat.

Cream cheese for cupcakes that holds its shape

This option will produce the perfect cream that will not separate.

Ingredients:

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

Preparation:

1. Place food in container. To prepare, use a mixer with a spiral attachment. Turn on the mixer. Set the minimum speed. Beat. The process will take no more than a minute.
2. If different colors of cream are needed for decoration, divide it into parts and add the desired dye. Place each shade in a separate pastry bag and let it cool. If you use white color, then immediately place it in a bag and cool it.

Banana treat for dessert decoration

It turns out very tender. To ensure that the cream holds its shape perfectly, use unripe fruits.

Ingredients:

• powdered sugar - 3 mugs;
• butter – 50 g;
• banana puree – 0.5 cups;
• vanilla – 0.5 teaspoon;
• lemon juice – 0.5 teaspoon.

Preparation:

1. Get the oil in advance.
2. Mash the bananas to the required volume.
3. Pour in the juice. Lemon is necessary to prevent the banana puree from darkening.
4. Add vanilla. Mix.
5. When the butter is soft, turn on the mixer. Beat. It will take five minutes. The mass will become light and fluffy. Alternating, add powder and puree in small batches. Continuing to beat.
6. Cool the finished mass.

Buttercream with citrus flavor

This variation with an airy consistency and amazing aroma will delight everyone.

Ingredients:

• butter – 260 g, softened;
• powdered sugar – 220 g;
• orange – 2 pcs.

Preparation:

1. Rinse the oranges. To fill with water. Place on the stove. Boil, boil. It will take five minutes.
2. Drain the water. Fill with a new batch. Cook for eight minutes. Drain the water. Boil. Now it will take a quarter of an hour. Cool. Cut. Select the seeds.
3. Grind in a meat grinder.
4. Cover the puree with powder. Place oil. Beat with a mixer until fluffy.
5. Place in the refrigerator. Use as soon as it thickens.

Cream with marzipan that holds its shape

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

Ingredients:

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

Preparation:

1. Melt the chocolate. You can use any method convenient for you, the main thing is that the chocolate melts, but does not boil. Cool; the mixture should be at room temperature.
2. Place oil in a bowl. Turn on the mixer. Beat at medium speed. The mass should become fluffy. Pour in the chocolate. Add cheese. Add vanilla powder. The mixer must be constantly running while adding ingredients.
3. To ensure that the cream does not slide off the cupcakes, the mixture should be kept in the cold.
4. Form decorations from marzipan and place them on the finished cupcakes.

• To prevent the finished product from separating, all ingredients must be at the same temperature.
• Each new product must be added to the mass only when the previous one is completely mixed. Add ingredients only in small portions.
• If you want to get a cream with a light nutty aroma, you should add a spoonful of cognac.
• Heavy cream can be replaced with natural yogurt. Use only the thick component, otherwise the cream will run.

Good afternoon, comrades!

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

The genius of cupcakes

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this brilliant invention. If cupcakes are mistaken for cakes, then These are the simplest and fastest cakes I have ever known., well, with the exception of the no less brilliant “potato”, of course. And why all? Firstly, because cupcake batter is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, cutting, etc. Well, the cream for the cupcakes is the most enjoyable part, because here you can fantasize endlessly...

How to learn to work with a pastry bag?

When I was learning to work with a pastry bag, I took one cupcake and deposited a cap of cream on it, then removed this cream with a spatula and deposited it again, and again, and again. Until a certain pattern emerged.

By the way, if you think that you don’t know how to work with a pastry bag, I advise you to reconsider. The only way to learn how to decorate cupcakes beautifully- practice and practice again. No one has ever managed to make a bouquet of roses on a cake the first time.

When I first started working as a pastry chef’s assistant, I was assigned to make lemon tartlets. Then I understood that making smooth, neat caps from Italian meringue, and even burning them with a torch, was an absolutely impossible task for my weak hand. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes do this). In short, after several mangled and burnt meringues, everything went like clockwork, in the literal sense of the word.

This is all to say that, apart from how to properly hold the bag in your hands, no one will help you with anything. It just takes time to adapt.

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

In general, after such a long-winded introduction, you can start making cupcakes. I'll start with the simplest ones, but no less tasty than the rest.

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

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. Why don’t we use them to decorate the now fashionable cupcakes?

For this we need only 2 ingredients:

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

Preparation:

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

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

Place 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 all the nuances of preparing this cream in the previous recipe ⇑

1. Using a mixer, beat the soft butter until fluffy (about 5 minutes).
2. Add condensed milk one tablespoon at a time, whisking well after each serving.
3. After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
4. Fill a pastry bag with the finished cream and decorate the 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 treasure of Soviet cooking. The most favorite and most unique taste from childhood.

Ingredients:

• butter, softened - 200 gr.
• boiled condensed milk - 320 gr.

Cooking method:

1. Beat the butter with a mixer until fluffy (about 5 minutes)
2. Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
3. If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with curd or cream cheese

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

For the cream we take:

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

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

Prepare the cream as follows:

1. Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
2. Add cream or cottage cheese, if desired, fruit and berry puree, and beat until a homogeneous mass is formed.
3. Then add lemon juice and beat again until smooth. (*If we make without fruit puree, we do not add lemon).
4. You can add food coloring to the finished cream and apply it to the cupcakes using a pastry bag.

5. Cream cheese with white chocolate

The combination of cream cheese and white chocolate is incredible.

Let's 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:

1. First, melt the white chocolate, broken into pieces, in a water bath and leave until it cools completely.
2. 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.
3. 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 needs to be prepared before baking the cupcakes so that it has time to set.

Required Products:

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

How to prepare:

1. Soak the gelatin leaves in cold water for 10 minutes.
2. Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
3. Bring the cream almost to a boil, remove from heat and dissolve the swollen gelatin in it, after squeezing it out. Stir until the gelatin is completely dissolved.
4. Add cream to melted chocolate and stir until smooth.
5. Then add condensed milk and mix with chocolate again.
6. Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
7. Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
8. After 2 hours, fill a pastry bag with cream and decorate the cupcakes.

7. Banana cream with mascarpone

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

Grocery list:

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

Preparation:

1. Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
2. Place the cream, mascarpone, sugar and vanilla essence into a mixer bowl and begin beating with the mixer at low speed, gradually increasing the speed.
3. After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
4. The cream is ready. We can decorate cooled cupcakes with it.

8. Airy cream with white chocolate

A 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:

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

9. Protein cream on Swiss meringue

In this recipe we pasteurize the whites in a water bath, so you don’t have to worry about this cream.

For the recipe we will prepare:

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

Execution of the recipe:

1. Place egg whites, sugar, and vanilla in a heatproof bowl and place in a water bath (the bottom of the bowl should not touch the water).
2. Stirring constantly with a whisk, heat the whites until the sugar is completely dissolved (about 5 minutes).
   Rub the whites between your fingers - you shouldn't be able to feel the sugar grains.
3. 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.
4. We immediately decorate our cupcakes with the finished cream.

10. Silky chocolate ganache

Perhaps one of the most beautiful and silky creams for cupcakes. It needs to sit well, so prepare 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:

1. Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
2. Place finely chopped chocolate and cubed butter in a bowl and pour hot cream in two steps: pour half - mix thoroughly with a whisk, pour the other half - mix again until smooth.
3. Cover the bowl with cling film and leave to cool overnight at room temperature.
4. The next day, the chocolate ganache is ready to use.

This list can be continued indefinitely, but for the first time I think it’s enough. You can browse the cupcake recipes on the site and see other ideas. As an example, I will give you chocolate cupcakes with chocolate frosting and coffee-nut cupcakes with mascarpone cream.

Delicious and beautiful cupcakes to everyone!

Good luck, love and patience.

All. Bye. Bye.

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. Squeeze a small amount of cream onto the cupcake, then use a spatula to remove the cream 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 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 in the freezer for 10 minutes.

So, beat the cream at maximum speed, even if it seems like nothing is happening and it remains liquid, still beat it. 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 a step-by-step recipe for 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

We will need:

• 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.
• Gelatin - 25 g
• 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 hot water (almost boiling water) over the gelatin and soak for 10 minutes, stirring occasionally.
4. Beat egg whites with sugar until stiff peaks form. If you use homemade cottage cheese in the recipe, 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:

How to melt chocolate in a double boiler

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, instant coffee and cream to a boil over low heat (no boiling required).

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 the gelatin leaves in cold water and let them 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.

This cream should be allowed to sit properly in the refrigerator (at least 3 hours).
I wish you wonderful desserts, be sure to write what cakes and pastries you made using creams, which one did you like best!

Simple and delicious recipes for cupcake cream: 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 way to demonstrate your feelings is through cooking. In this area, you can realize any fantasies with your own hands, which will be remembered for its aesthetic appearance for the eyes and a fantastic variety of tastes for the stomach! This article is for dessert lovers.

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

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

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

So, I use several cooking methods in my culinary experiments. I alternate them so that my family doesn’t get bored, and I’m also interested in doing something new, trying out 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 decorating cupcakes

Prepare:

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

The cooking process is as follows. 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 each time.

So, how to make cupcake cream. First melt the butter. To do this, I take it out of the cold half an hour before I start cooking. Once melted, place it in a container (large enough to hold all the ingredients and easily handle with a whisk).

Beat the butter, adding vanilla little by little. Don't pour it all at once! First you need to add about half of the total volume. After this, we move on to other ingredients: add milk and vanillin. Beat a little more and add the rest of the powdered sugar. Next, beat until you have 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 because it’s not too complicated and my family just loves chocolate goodies. After I successfully managed to decorate small cakes with chocolate hats, I began 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. The ease and uniformity of mixing will depend on how finely it is cut. Add it to the already heated honey paste. Stir gently with a pastry spatula until evenly combined.

Place the resulting essence in the refrigerator and cool until the mass sets 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 available in the house. And the result is very cool, gentle and pleasant. Due to the simplicity of all components, you can start cooking at any time, even without leaving home to go to the store.

We will need:

• Sour cream (it is better to take it with 20% fat content) – 360 g;
• Butter – 130 g;
• Flour – 3 spoons;
• Vanilla extract;
• Sugar – 110g;
• Egg.

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

We will cook in a steam bath. So you'll need two saucepans or bowls, both heat-resistant: one for the water and one for the ingredients. Match them 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 it on the fire and, while the water is boiling, 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. Add sugar, vanillin and flour to the resulting mixture. 1 gram of vanillin will do (usually one packaged bag), if you don’t need more, it will cause bitterness.

When the water in the first saucepan boils, place the second one on it. Stir constantly so that no lumps form, but a uniform consistency and you get the best cream for cupcakes. Five minutes is usually enough for everything to thicken. But to avoid mistakes, 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’s done.

After removing from heat, cover the resulting mixture with film and place in the refrigerator.

To bring it to its final state, beat the butter and add it gradually to the cooled mixture. 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 of the labor involved in preparing it is completely justified.

Meringue - cream for cupcakes that holds 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 like this decoration. This is one of my family's favorite variations because you can experiment with it as you please.

To decorate 12 cupcakes you will need:

• Chicken egg – 3 pcs;
• Water – a quarter glass;
• Sugar – 1 glass;
• Lemon acid;
• Butter – 170g;
• Vanilla extract;
• Food coloring (optional).

The eggs need to be at room temperature, so take them out of the refrigerator in advance, just like the butter (about 30 minutes before). We separate only the whites from the eggs.

We place it in a deep container. Don't forget to check that it is completely clean and dry so that the most delicious cupcake frosting can be prepared correctly.

Pour a quarter glass of water into a small saucepan and add sugar there. Place the container on medium heat and bring it to about 120 degrees. Remember to stir occasionally to prevent the mixture from burning. As a result, the sugar will completely dissolve, leaving no lumps or grains.

Beat the whites thoroughly, adding a pinch of citric acid. Pour in the prepared syrup and beat too. This needs to be done for a long time until the composition cools down. It takes me a little less than half an hour.

After cooling, add butter little by little 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, it doesn’t matter. In this case, I put the mixture in the refrigerator. After ten minutes in the cold, everything turns out great.

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

A simple recipe for cupcake cream with mascarpone

You will need:

• Cream – 250 ml;
• Banana – 1 piece;
• Mascarpone cheese – 130 g;
• Sugar – 65 g;
• Vanilla extract.

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

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

So, pour cream and cheese into a container, sugar on top, and a little vanilla. Start beating the mixture with a mixer. Moreover, at first we turn on the minimum speed, gradually it can be increased. The mass will soon become lush. Gradually add the mashed fruit into it and beat. At the end you will get a homogeneous consistency.

Using mastic

For decoration, you can use not only cupcake creams. One of the wonderful techniques that allows 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 candies – 100 g;
• Lemon juice – one spoon;
• Powdered sugar - one or one and a half glasses (it will become clear during the cooking process);

Multi-colored food colors.

To begin, fill the marshmallow candies with citrus juice and microwave for 10-20 seconds. You can reheat by steaming instead. As a result, the product will noticeably increase in volume.

This recipe usually uses food coloring, since the variety of different colors is one of the delights of mastic. Add the coloring agent to the marshmallows and mix very thoroughly to ensure an even color.

Continuing to stir, add powdered sugar little by little. At some point, the mixture will become difficult to mix in the container. At this point, start kneading like dough. Sprinkle the table with powdered sugar as if it were flour, and when kneading, continue adding powder. When the sweet “dough” stops sticking, wrap it in film without gaps and put it in the refrigerator.

Cool for half an hour and you're done!

Cooking tools

When cooking, especially when making confectionery, you cannot do without using 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.

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. I purchased both the bag and the attachments for it on the website. Also, a spatula, various vessels and spoons will definitely come in handy. All this is simply necessary to decorate the cupcake with a beautiful cream top.

Baking molds are also useful for preparing the sponge cake itself. And if you want to sculpt from mastic, then stencils will not hurt.

Beautiful presentation

When everything is ready for use, for the greater joy of the household, all that remains is to arrange everything that we have prepared in an interesting way. There are a lot of tips on how exactly to serve cupcakes. I believe that this is a personal matter for each housewife, because only you know well what will please your family most. There are only a couple of universal tricks for all options.

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

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

How to make cream for cupcakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

How to make cupcake cream

The correct mixture for decorating cupcakes should be dense - otherwise it will saturate the baked goods and make them wet. The fastest cream is regular whipped cream in a can, which retains its shape after cooling. However, they are not always available, and the composition of a store-bought product makes you think twice about it. Professionals recommend making your own cupcake cream by choosing one of the traditional recipes. All of the options discussed below require refrigeration before serving. In some cases, it is not the cream itself that is sent to the refrigerator, but the dessert already decorated with it.

An ideal option for connoisseurs of American cuisine: cream cheese for cupcakes can also be used as a cheesecake filling if desired. After 5-6 hours after placing in the refrigerator, it becomes dense and holds its given shape perfectly. Cream cheese, which is the main ingredient, is difficult to replace - except for the classic Philadelphia, nothing will give the traditional taste. If you don’t have it, it’s better to find another recipe for cupcake cream.

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

1. Remove the Philadelphia from the refrigerator and warm to room temperature to make the beating process easier and faster.
2. The mixer attachments are plastic paddles: they will not clog the mass, but will leave it airy. At medium speed, beat the cheese and soft butter, add vanilla essence, and carefully add powdered sugar.
3. Once the consistency is smooth, cool and place in a piping bag to pipe onto cupcakes.

If you put this cream in a hot oven for a few minutes, you will get meringues or meringues - airy, crispy cakes. It is rarely used in its unheated form, since the base of the cream is raw egg whites. In order to reduce the likelihood of salmonella contamination, professionals recommend heating the mass during the beating process. This will give you 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.

1. Crack the eggs and separate the whites into a cold, dry bowl and place it in a large bowl of water. Beat with a mixer until thick foam, when the water under the whites heats up.
2. Gradually add sugar and citric acid while continuing to mix. Add soft butter there in pieces, pour in water and do not beat, but stir.
3. When the sugar has dissolved, remove the bowl from the stove. Cool the mixture and whisk gently to obtain a thick and perfectly smooth mass. Add the fruit puree, mix again and decorate the cupcakes.

If a traditional whipped cream topping is your favorite, you can make your own. The only drawback of such a cream is its inability to hold a given shape, so you will have to eat them very quickly. It is not advisable to store cupcakes with whipped cream frosting for more than a day, even in the refrigerator: they will become wet and quickly spoil.

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

1. Cool the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
2. With a mixer on medium speed, beat the cream with powdered sugar and vanilla until it begins to thicken.
3. Add food coloring, which can easily be replaced with berry juice in the same volume, mix the creamy mixture with a spatula, and begin placing it on the cupcakes.

With mascarpone

Cream cheese, which is the main ingredient of the famous Italian dessert Tiramisu, gives a very delicate taste that does not require sweeteners and a dense consistency. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese and heavy cream. In order to reduce calories, use cottage cheese instead of mascarpone. For a more interesting taste, you can add amaretto or any liqueur to the mixture.

• mascarpone cheese – 280 g;
• cream 33% – 210 ml;
• amaretto or cream liqueur – 1 tsp.

1. It is recommended to beat the cream with a whisk, not a mixer. Place the mascarpone in a large bowl and stir with a spatula until it forms a soft, creamy mass.
2. Combine the cheese and cream, using a mixer at the lowest speed until they thicken, 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.
3. You can decorate the cupcakes with the resulting cream immediately, but after that you need to put them in the refrigerator so that the elegant cap hardens.

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 cakes with the prepared mixture rather than fill them, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, but for the filling it is better to use pure chocolate.

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

1. Chop the chocolate with a knife, pour into a large bowl and place it in a water bath.
2. Pour in the milk and add soft butter. Heat the mixture and stir gently - you should get a homogeneous, not too thick consistency.
3. Cool it to 40 degrees and fill the cupcakes through the hole on the side: this is most conveniently done with a regular 3-cube medical syringe.

Lemon cream

Delicious fresh sourness and 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 is stored well in the refrigerator if placed in a glass container with a tight-fitting lid, but professionals still recommend preparing lemon cream for one use only. The ingredients 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 and combine it with liquid honey. Drain the juice obtained from their pulp there.
• After an hour, strain the liquid, add a beaten egg and butter, and simmer until the mixture begins to thicken.

Cupcakes with custard

One of the most complex 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 fatty, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and precision. However, this cupcake frosting recipe requires special care and precision.

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

1. Combine the yolks, sugar and starch in a bowl, mix gently without whisking, start heating in a water bath. Burner power is medium.
2. Pour in tablespoons of milk: the success of the entire operation will depend on the freshness of this product. If it starts to curl, it is better to stop trying to prepare the cream.
3. Bring the mixture to a boil and bubbles appear on the surface. Count 120 seconds, then remove the bowl from the heat.
4. Add soft butter, stir and cool the cream. Decorating cupcakes with it is very simple: transfer the mixture into a pastry bag or bag with a cut corner, squeeze it onto the cupcake, giving it any shape.

Video: butter-free cupcake cream

The most delicate buttercream for delicious cupcakes

Cupcake buttercream will make the dessert perfect, disappearing from the table in seconds.

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

Cupcake cream based on cream cheese

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

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

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

To decorate cupcakes with the finished mixture, place it in a pastry bag and carefully squeeze the required amount over the dessert.

Cream for cupcakes based on cream and curd cheese

Essentially, this is a variation of the previous recipe, but this cupcake cream is softer and lighter - cream is used instead of butter.

Approximate product consumption:

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

Cooking method:

The cream must be cooled thoroughly before whipping. It is recommended to put the bowl and whisk in the freezer for a few minutes. Beat the cream for a long time, at maximum speed, until stable peaks appear, then add the curd cheese and powder. Continue whisking the ingredients until smooth. Curd cheese has a subtle salty taste, which not only will not spoil the dessert, but will also make it less cloying. Instead of cottage cheese, you can use any cream cheese, such as mascarpone or Philadelphia.

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

The finished product has a snow-white hue and a surprisingly delicate taste. The proportions of 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 holds its shape for quite a long time; it is not without reason that it is excellent for decorating cupcakes. Even at room temperature, finished confectionery products can last for several days.

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

To prepare the chocolate cream decoration you will need:

• Heavy cream (at least 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 into small pieces in advance, place in a bowl and pour over the hot creamy mixture. Leave the mixture for a couple of minutes without stirring. After this, carefully stir the ingredients using a whisk, add butter, and mix again.

Cupcakes should be decorated with ganache immediately after cooking, as the mixture will lose its shine as it cools. You can add chopped nuts, all kinds of flavorings, and liqueurs to the chocolate mass. Using these additives you can achieve an amazing taste of cupcake cream.

Whipped cream

Well, the simplest decoration for cupcakes is... That's right, whipped cream. This airy cream is suitable for those sweet tooths who do not want to waste time on cooking. The delicacy is prepared quickly and easily.

Place the whipping bowl in the freezer for a few minutes, then pour the cooled heavy cream into it. Beat at high speed until thick (about 5 minutes), then add powdered sugar a tablespoon at a time, stirring with a whisk each time. Beat the mixture until stiff peaks form.

You need to whip the cream for quite a long time, but only until it becomes elastic. Beating them 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 the creamy cap on the cupcakes shortly before serving the dessert.

Print version "

Cupcake cream that holds its shape

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. Squeeze a small amount of cream onto the cupcake, then use a spatula to remove the cream 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 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 in the freezer for 10 minutes.

So, beat the cream at maximum speed, even if it seems like nothing is happening and it remains liquid, still beat it. 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 a step-by-step recipe for 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 hot water (almost boiling water) over the gelatin and soak for 10 minutes, stirring occasionally.
4. Beat egg whites with sugar until stiff peaks form. If you use homemade cottage cheese in the recipe, 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, instant coffee and cream to a boil over low heat (no boiling required).

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 the gelatin leaves in cold water and let them 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.

Sources:

An ordinary cupcake will sparkle with new flavors and look decent thanks to the decoration made of cream called a cupcake. To make an impression with your appearance, as well as to raise the culture of everyday life, you need to properly prepare a cream for cupcakes that holds its shape. The result depends on sustainability. We offer the simplest and most successful options for creative inspiration that will help make your holiday unforgettable.

Protein cream for cupcakes that holds its shape

Many people are wary of preparing cream from proteins, but in this version they are pasteurized in a water bath, so there will be no harm to health. Protein cream is suitable for the shape of any type of cupcakes.

Ingredients:

• vanilla – 0.5 pod;
• egg white – 2 pcs.;
• food coloring as needed;
• sugar – 160 g.

Preparation:

1. Prepare a bowl that can withstand high temperatures. Place the whites. Add sugar. Add vanilla. Place in a container with water. The bottom of the bowl should not come into contact with the liquid.
2. Take a whisk and stir constantly. The mass should be heated until the sugar crystals are completely dissolved. This process will take about seven minutes. Check with your fingers. If, when ground, the mass is homogeneous without crystals, then you can proceed to the next step.
3. Remove from the bathhouse. Turn on the mixer. Beat. The mass should become fluffy and cool completely. Decorate with this cream immediately. Add dye if necessary.

Step-by-step mascarpone recipe

Delicious, airy cream with banana flavor. Banana can be replaced with any fruit puree.

Ingredients:

• cream 33% for whipping – 250 ml;
• banana – 1 pc. small ripe;
• cheese – 130 g mascarpone;
• vanilla essence – 1 teaspoon;
• sugar – 65 g.

Preparation:

1. To make the process go faster, use only chilled cream. Also, keep the container in which you are going to prepare the cream cold in advance.
2. Pour cream into the bowl. Place cheese. Sprinkle with sugar. Add essence. Turn on the mixer. First, the minimum speed is required, then gradually increase it.
3. When the mass turns into fluffy foam, mash the banana and add in parts. Mix. You should get a homogeneous consistency. Decorate cupcakes only when they are cooled, otherwise the cream will leak.

Chocolate ganache

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

Ingredients:

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

Preparation:

1. Place honey or molasses into the cream. Boil.
2. Chop the chocolate. Pour in hot mixture. Stir carefully using a spatula.
3. Refrigerate. Cool to such a temperature that the mass can hold its shape.

Sour cream cooking option

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

Ingredients:

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

Preparation:

1. Keep the oil in a warm room. It needs to be softened. This will take two hours.
2. Place the container on the stove. Pour in water. Place more dishes on top. In the upper container, mix the egg with sour cream. Add sugar. Add vanilla. Add flour. To prevent the cream from becoming bitter, you should not add too much vanilla.
3. When the liquid in the first container begins to bubble, place the second one on top. Stir the mixture constantly until it becomes thick. It will take about five minutes.
4. Check the mixture for readiness. If you run a spoon over the surface and the mixture does not flow back, then the cream is ready.
5. Cover with film. Place in the refrigerator.
6. Beat the butter. Take a spoon and add the cooked mass in portions. Whisk constantly during the process. The cream should be dense and stable.

Curd or cream cheese cream

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

Ingredients:

• powdered sugar – 130 g;
• vanilla essence – 0.5 teaspoon;
• butter – 120 g;
• cream (curd) cheese – 230 g.

Preparation:

1. Leave the butter out of the refrigerator for several hours, until it becomes soft.
2. Mix butter and cheese. Beat until smooth and fluffy.
3. Add powder in small portions, the amount of which can be adjusted according to taste preferences.
4. Add vanilla. Mix.

Custard method with condensed milk

Thanks to this cream, the dessert will turn out much tastier and more appetizing.

Ingredients:

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

Preparation:

1. Add flour to milk. Sprinkle with sugar. Stir. Boil constantly stirring until thickened. Turn on the mixer. Cook, whisking constantly. The mass should become thick and without lumps. Remove from stove. Cool.
2. Pour in condensed milk. Add softened butter. Turn on the mixer. Minimum revolutions are required. Beat.

Cream cheese for cupcakes that holds its shape

This option will produce the perfect cream that will not separate.

Ingredients:

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

Preparation:

1. Place food in container. To prepare, use a mixer with a spiral attachment. Turn on the mixer. Set the minimum speed. Beat. The process will take no more than a minute.
2. If different colors of cream are needed for decoration, divide it into parts and add the desired dye. Place each shade in a separate pastry bag and let it cool. If you use white color, then immediately place it in a bag and cool it.

Banana treat for dessert decoration

It turns out very tender. To ensure that the cream holds its shape perfectly, use unripe fruits.

Ingredients:

• powdered sugar - 3 mugs;
• butter – 50 g;
• banana puree – 0.5 cups;
• vanilla – 0.5 teaspoon;
• lemon juice – 0.5 teaspoon.

Preparation:

1. Get the oil in advance.
2. Mash the bananas to the required volume.
3. Pour in the juice. Lemon is necessary to prevent the banana puree from darkening.
4. Add vanilla. Mix.
5. When the butter is soft, turn on the mixer. Beat. It will take five minutes. The mass will become light and fluffy. Alternating, add powder and puree in small batches. Continuing to beat.
6. Cool the finished mass.

Buttercream with citrus flavor

This variation with an airy consistency and amazing aroma will delight everyone.

Ingredients:

• butter – 260 g, softened;
• powdered sugar – 220 g;
• orange – 2 pcs.

Preparation:

1. Rinse the oranges. To fill with water. Place on the stove. Boil, boil. It will take five minutes.
2. Drain the water. Fill with a new batch. Cook for eight minutes. Drain the water. Boil. Now it will take a quarter of an hour. Cool. Cut. Select the seeds.
3. Grind in a meat grinder.
4. Cover the puree with powder. Place oil. Beat with a mixer until fluffy.
5. Place in the refrigerator. Use as soon as it thickens.

Cream with marzipan that holds its shape

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

Ingredients:

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

Preparation:

1. Melt the chocolate. You can use any method convenient for you, the main thing is that the chocolate melts, but does not boil. Cool; the mixture should be at room temperature.
2. Place oil in a bowl. Turn on the mixer. Beat at medium speed. The mass should become fluffy. Pour in the chocolate. Add cheese. Add vanilla powder. The mixer must be constantly running while adding ingredients.
3. To ensure that the cream does not slide off the cupcakes, the mixture should be kept in the cold.
4. Form decorations from marzipan and place them on the finished cupcakes.

• To prevent the finished product from separating, all ingredients must be at the same temperature.
• Each new product must be added to the mass only when the previous one is completely mixed. Add ingredients only in small portions.
• If you want to get a cream with a light nutty aroma, you should add a spoonful of cognac.
• Heavy cream can be replaced with natural yogurt. Use only the thick component, otherwise the cream will run.

Good afternoon, comrades!

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

The genius of cupcakes

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this brilliant invention. If cupcakes are mistaken for cakes, then These are the simplest and fastest cakes I have ever known., well, with the exception of the no less brilliant “potato”, of course. And why all? Firstly, because cupcake batter is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, cutting, etc. Well, the cream for the cupcakes is the most enjoyable part, because here you can fantasize endlessly...

How to learn to work with a pastry bag?

When I was learning to work with a pastry bag, I took one cupcake and deposited a cap of cream on it, then removed this cream with a spatula and deposited it again, and again, and again. Until a certain pattern emerged.

By the way, if you think that you don’t know how to work with a pastry bag, I advise you to reconsider. The only way to learn how to decorate cupcakes beautifully- practice and practice again. No one has ever managed to make a bouquet of roses on a cake the first time.

When I first started working as a pastry chef’s assistant, I was assigned to make lemon tartlets. Then I understood that making smooth, neat caps from Italian meringue, and even burning them with a torch, was an absolutely impossible task for my weak hand. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes do this). In short, after several mangled and burnt meringues, everything went like clockwork, in the literal sense of the word.

This is all to say that, apart from how to properly hold the bag in your hands, no one will help you with anything. It just takes time to adapt.

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

In general, after such a long-winded introduction, you can start making cupcakes. I'll start with the simplest ones, but no less tasty than the rest.

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

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. Why don’t we use them to decorate the now fashionable cupcakes?

For this we need only 2 ingredients:

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

Preparation:

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

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

Place 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 all the nuances of preparing this cream in the previous recipe ⇑

1. Using a mixer, beat the soft butter until fluffy (about 5 minutes).
2. Add condensed milk one tablespoon at a time, whisking well after each serving.
3. After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
4. Fill a pastry bag with the finished cream and decorate the 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 treasure of Soviet cooking. The most favorite and most unique taste from childhood.

Ingredients:

• butter, softened - 200 gr.
• boiled condensed milk - 320 gr.

Cooking method:

1. Beat the butter with a mixer until fluffy (about 5 minutes)
2. Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
3. If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with curd or cream cheese

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

For the cream we take:

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

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

Prepare the cream as follows:

1. Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
2. Add cream or cottage cheese, if desired, fruit and berry puree, and beat until a homogeneous mass is formed.
3. Then add lemon juice and beat again until smooth. (*If we make without fruit puree, we do not add lemon).
4. You can add food coloring to the finished cream and apply it to the cupcakes using a pastry bag.

5. Cream cheese with white chocolate

The combination of cream cheese and white chocolate is incredible.

Let's 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:

1. First, melt the white chocolate, broken into pieces, in a water bath and leave until it cools completely.
2. 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.
3. 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 needs to be prepared before baking the cupcakes so that it has time to set.

Required Products:

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

How to prepare:

1. Soak the gelatin leaves in cold water for 10 minutes.
2. Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
3. Bring the cream almost to a boil, remove from heat and dissolve the swollen gelatin in it, after squeezing it out. Stir until the gelatin is completely dissolved.
4. Add cream to melted chocolate and stir until smooth.
5. Then add condensed milk and mix with chocolate again.
6. Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
7. Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
8. After 2 hours, fill a pastry bag with cream and decorate the cupcakes.

7. Banana cream with mascarpone

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

Grocery list:

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

Preparation:

1. Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
2. Place the cream, mascarpone, sugar and vanilla essence into a mixer bowl and begin beating with the mixer at low speed, gradually increasing the speed.
3. After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
4. The cream is ready. We can decorate cooled cupcakes with it.

8. Airy cream with white chocolate

A 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:

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

9. Protein cream on Swiss meringue

In this recipe we pasteurize the whites in a water bath, so you don’t have to worry about this cream.

For the recipe we will prepare:

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

Execution of the recipe:

1. Place egg whites, sugar, and vanilla in a heatproof bowl and place in a water bath (the bottom of the bowl should not touch the water).
2. Stirring constantly with a whisk, heat the whites until the sugar is completely dissolved (about 5 minutes).
   Rub the whites between your fingers - you shouldn't be able to feel the sugar grains.
3. 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.
4. We immediately decorate our cupcakes with the finished cream.

10. Silky chocolate ganache

Perhaps one of the most beautiful and silky creams for cupcakes. It needs to sit well, so prepare 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:

1. Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
2. Place finely chopped chocolate and cubed butter in a bowl and pour hot cream in two steps: pour half - mix thoroughly with a whisk, pour the other half - mix again until smooth.
3. Cover the bowl with cling film and leave to cool overnight at room temperature.
4. The next day, the chocolate ganache is ready to use.

This list can be continued indefinitely, but for the first time I think it’s enough. You can browse the cupcake recipes on the site and see other ideas. As an example, I will give you chocolate cupcakes with chocolate frosting and coffee-nut cupcakes with mascarpone cream.

Delicious and beautiful cupcakes to everyone!

Good luck, love and patience.

All. Bye. Bye.

Delicate cream cheese for cupcakes can be prepared using curd cheese, kefir, powdered sugar and cream - take your pick!

Recipe 1: buttercream cheese for cupcakes (step by step)

Cream cheese is prepared on the basis of cream cheese (it can be different), but with one of two ingredients, your choice - butter or cream.

This cheese cream is suitable for cake filling (red velvet cake), for lining (but not fondant), for filling cakes or decorating cupcakes (attractive toppers).

• cold cream cheese (in my version “Philadelphia”) - 250 gr. ,
• cold cream, high fat content - 100 ml.,
• sifted powdered sugar - 90 gr.

Place Philadelphia cheese in a mixer bowl.

And I sift powdered sugar onto it.

I beat at first at low mixer speeds, then gradually increase them. You can whip the cream cheese first and then add the powder. I didn't notice any difference. Beat the cheese and powdered sugar for a few minutes.

Then I pour in cold cream.

After whipping, the cheese cream turns out light and tender. I repeat once again: the density of the cream can be controlled with cream. The less cream, the denser the cream.

The cream cheese turns out snow-white.

It's perfect for decorating cupcakes! There is no need to argue about the taste, because it is excellent! By the way, mastic feels great on this cream. Nothing is leaking!

Recipe 2, step by step: kefir cream cheese for cupcakes

This version of the “Cheese” cream is adapted to recipes for cupcakes, but you can use this filling in other baked goods: for example, for layer cakes or eclairs.

• 500 ml fat kefir;
• 500 ml fatty yogurt;
• 250 ml sour cream from 20%;
• 10 ml lemon juice;
• 7 g salt.

Mix kefir, sour cream and lemon juice with a whisk.

Add yogurt and salt, actively mix the ingredients into each other.

Then place a colander on another bowl and cover it with gauze. Pour the milk mixture onto cheesecloth and strain well.

To make your cream soft and at the same time quite strong and not leak out later, squeeze out the water, but not all of it - there should be enough liquid left in the filler so that it hardens evenly.

Then we collect the mass in cheesecloth and transfer it to another bowl.

Place in a cool place for approximately 3 hours. Then remove the gauze and use the cream as intended.

This delicate filling is perfect for classic cupcakes without raisins or other similar ingredients. Try to properly keep the baked goods filled with such cream in the refrigerator, and they will definitely please you later. You can also add a little ground nut to the cream. Focus on your taste preferences.

Recipe 3: Cream cheese cream cheese for cupcakes

• Butter (Room temperature) - 100 g
• Powdered Sugar (Adjust as per your preference) - 100g
• Curd cheese (I use Hochland or Almette) - 350 g

Beat butter at room temperature until fluffy, add powdered sugar and cheese. Beat everything well. And decorate the now completely cooled cupcakes. And decorate as desired.

Recipe 4: cream cheese curd for cupcakes (with photo)

So, I present to your attention cream cheese cream or, as it is commonly called, cream cheese. It is very tender, tasty, and has an unusually pleasant consistency. What gives it a special note is that it is a little salty due to the cheese.

Cream cheese is Almette, Hochland curd cheese, exactly creamy curd cheese, of course. You can do it with mascarpone, but it won’t be quite the same. This cream is universal - you can add it to cakes, cupcakes, decorate cupcakes, apply to the surface of cakes.

• 200 g butter
• 2 jars of cheese, 140 gr.
• 150 g sugar powders.
• vanilla

Mix the oil + powder with a mixer at high speed until dissolved.

Beat the cream cheese a little at low speed, just so that it mixes and loses the shape it had in the jar.

Now add 1 tbsp to cream number 1. spoon of cream number 2, stirring with a mixer.

You can add vanillin and even a little cinnamon.

That's all. Refrigerate for an hour and off you go!

Recipe 5: cream cheese for cupcakes with berry puree

Very simple and quick to prepare, you just need to mix all the ingredients in a bowl and that's it. But because of the cream cheese, the cream may have a slightly salty taste, which not everyone likes. But the cream has an excellent texture and behaves wonderfully, so it can easily be used for cakes. You can add various berry and fruit purees to it, this will give it additional taste and color; no dyes are needed.

• 340 grams of curd cheese (it will be better if the cheese is kept in the refrigerator for at least a day before use and added cold)
• 115g butter, room temperature, very soft
• 100 g powdered sugar
• 2 tsp vanilla extract or 1 tsp. vanilla sugar

Place all ingredients in a bowl.

And beat with a mixer until smooth.

You can add berry or fruit puree to the cream. But it’s better to do this a little at a time, i.e. adding 1 tablespoon of puree at a time to get a good taste and color. Here I used blueberry puree and added 3 tablespoons of it.

Bon appetit!

Recipe 6, simple: snow-white cream cheese for cupcakes

You can also make cream cheese at home. And it’s quite easy to make it from kefir. A little preparation - and voila, you get a worthy analogue of expensive store-bought cream cheese. It has a slight sour taste, and the texture is tender, without grains, and homogeneous. And then you can fantasize and add to the recipe at your own discretion. I suggest making classic sweet cream cheese for cakes and cupcakes.

• Kefir - 900 ml;
• Powdered sugar - 1 tbsp. l.

The most important thing in this recipe is to freeze the kefir. Therefore, put it in the freezer in the evening and forget about it until the morning.

Carefully remove the frozen kefir from the bag. It’s not easy to do, the main thing is not to hurt your hands! I cut the film gradually into small pieces. And it should be said that it is more difficult to clean kefir in a box. Now that you have dealt with the bag, place the ice cube in gauze, folded in several layers, and place it in a colander inserted into a bowl or pan. We will separate the whey.

When the kefir defrosts a little and becomes limp, it is better, of course, to hang the gauze bag somewhere above the bowl. I hang it on the sink faucet. The whey is separated better this way. And don't be alarmed, but this process will take approximately 12 hours. You'll have to be patient a little! Mind your own business!

After time has passed, when the liquid no longer drips, unfold the gauze bag. Everything worked out!

Transfer the resulting cheesecloth cream into a bowl. Mash it with a fork and add powdered sugar. Just stir. This cream doesn’t even require whipping, the texture is so delicate. Using a pastry syringe, you can decorate a cake or cupcakes or simply frost the cake layers.

One package of kefir yields 600 ml of whey (it can be used in other recipes) and approximately 300 g of cream cheese.

Be sure to try making cream cheese for cakes and cupcakes, you won’t regret it! And if you wish, instead of powdered sugar you can add salt and spices and get a very tasty and aromatic mixture for sandwiches!

I hope the step-by-step photos helped you and the recipe turned out great.

Recipe 7: cheese cream for cupcakes (step-by-step photos)

Recently, cupcakes have replaced our usual cupcakes. To prepare them, housewives often use a biscuit base. How can you make cream cheese for them? The recipe for cupcakes is very simple. By the way, it can also be used to soak a cake. Traditionally, cream cheese is made from soft, creamy cheeses, such as Mascarpone or Almette. If you have the opportunity to purchase Mascarpone cheese, then prepare the described cream based on it.

• 250 g Mascarpone cheese;
• 200 g powdered sugar;
• 0.3 liters of cream with a fat concentration of at least 32%.

Place Mascarpone cheese in a deep bowl. Add powdered sugar and beat everything thoroughly with a mixer or blender. Please note that the speed of movement of the beaters should be minimal.

In a separate bowl, whip the cream in the same way.

Fluffy milk pancakes without yeast recipe

Cupcake Recipes

See family recipes for delicious cupcake creams with detailed photos and videos: curd and protein, chocolate and butter, cream cheese and cheese cream.

600 g

20 minutes

325 kcal

4.67/5 (3)

Airy, delicate cupcakes are loved by both children and adults. There are an incredible variety of options for such products, but they are all baked on the basis of dough. But the cream for filling or decorating cupcakes can be very diverse. It can be prepared from classic ingredients such as mascarpone, curd cheese, cream or cream cheese, or from other equally tasty ingredients that very quickly turn into a delicate creamy mass and hold their shape well. For example, you can make excellent custard or sour cream. Proven recipes take into account that such a filling should harden and not leak out immediately after cooking.
Today we will focus on several of the best and most delicious options for cupcake cream: chocolate, cheese, curd, butter, cream cheese with mascarpone and just protein. And then you can choose the one that suits your needs.

Did you know? It is not surprising that cupcakes with various types of creams have become a favorite delicacy not only of ordinary citizens of the world, but also of the royal family of England! Such small “cakes” are tender and look very appetizing, and also amaze with the splendor of their range of flavors. Try this wonderful dish, celebrated by real kings!

Kitchen appliances

Prepare the utensils necessary for preparing any type of cream:

• several deep bowls with a volume of 400-900 ml;
• a saucepan with a volume of 800 ml;
• wooden spatula;
• grater;
• teaspoons and tablespoons;
• a piece of gauze;

• colander;
• kitchen scales or measuring utensils;
• towels (preferably cotton, but linen can also be used);
• sharp knife;
• whisk

Among other things, it is best to whip the cream using a mixer or blender, so make sure that the equipment is in full readiness.

Important! Be sure to ensure that kitchen utensils and other utensils prepared for preparing cupcake creams are washed very well using non-greasy detergents and dried with a towel. The exquisite filling does not tolerate old fat, so if you do not want to eat bitter cupcakes, be sure to follow all the necessary procedures.

Chocolate cream for cupcakes

You will need

Did you know? Honey can be replaced with fresh molasses. However, do not try to compensate for the lack of honey with sugar or powdered sugar - the cream will not harden well and will be too cloying.

That's all! Agree, it was very easy, but after filling the finished cupcakes with such cream, the effect will be truly amazing. For a more impressive design, you can use a two-color cream. To decorate your small cakes, sprinkle them with confectionery powder on top (like Easter cakes) and you can start drinking tea.

Video about chocolate cream for cupcakes

This video shows how to successfully make chocolate cream for cupcakes. The video contains useful tips for preparing this beautiful and tasty cream.

However, back to the kitchen, to the next recipe.

Cream cheese for cupcakes

Cooking time: 15-25 minutes.
Number of servings: for 500-700 g cupcakes.
Calorie content per 100 g: 250-350 kcal.

You will need

• 500 ml fat kefir;
• 500 ml fatty yogurt;
• 250 ml sour cream from 20%;
• 10 ml lemon juice;
• 7 g salt.

Did you know? This version of the “Cheese” cream is adapted to recipes for cupcakes, but you can use this filling in other baked goods: for example, for layer cakes or eclairs.

Cooking sequence

Ready! This delicate filling is perfect for classic cupcakes without raisins or other similar ingredients. Try to properly keep the baked goods filled with such cream in the refrigerator, and they will definitely please you later. You can also add a little ground nut to the cream. Focus on your taste preferences.

Stick around to watch the video recipe for Cheese Cream for Cakes and Cupcakes. This is a great step-by-step recipe that shows how easy it really is to make the popular cream cheese.

But it’s not time for you and me to rest yet: there’s another cream on the way.

Curd cream for cupcakes

Cooking time: 25-30 minutes.
Number of servings: for 500-600 g of finished cupcakes.
Calorie content per 100 g: 250-350 kcal.

You will need

• 300-350 g of cottage cheese;
• 120 g butter;
• 100 g powdered sugar;
• 15 g vanilla or vanilla sugar.

Did you know? Choose cottage cheese with a high fat content, because it, as a base, acts as a “cement” for the cream and prevents it from spreading even in the summer heat.

Cooking sequence

Great! Fill your cupcakes with it and let them set for an hour or two. The taste of curd products is difficult to beat, so decorate them with everything that comes to mind, but don’t overdo it: you need to make your cupcakes beautiful, but not tasteless in appearance. When my friend prepares baked goods with cottage cheese, she decorates it only with raisins and powdered sugar - it turns out incredibly pleasant and appetizing.

Important! This sweet, delicate cream can be made multi-colored: to do this, add a tablespoon of cocoa or some colored fruit puree to the mixture (it is better not to use dyes). Then stir and apply to baked goods.

Video recipe for curd cream for cupcakes

You will be taught how to make excellent curd cream for cupcakes in this video. Please take the time to view it.

Let's leave our loved ones to enjoy cupcakes, and we ourselves will return to the kitchen.

Butter cream for cupcakes

Cooking time: 25-30 minutes.
Number of servings: for 400-600 g of finished cupcakes.
Calorie content per 100 g: 350 kcal.

You will need

• 100 ml milk;
• 200 g butter;
• 150 g powdered sugar;
• 7 g vanilla.

Cooking sequence

The cream is ready! I'm sure you noticed that this filling didn't take too much time to prepare. The butter cream holds its shape perfectly without additional aging, and the products filled with it are decorated with candies or nuts.

Watch the video recipe for buttercream for cupcakes

The video shows in detail the complete process of making buttercream for cupcakes. With these instructions, even a beginner can prepare it.

However, don’t rush to relax – we have the next cream in line!

Cheese cream with Mascarpone for cupcakes

Cooking time: 25-35 minutes.
Number of servings: for 600 g of finished cupcakes.
Calorie content per 100 g: 350-450 kcal.

You will need

• 300 ml cream with a fat content of more than 30%;
• 250 g Mascarpone cheese;
• 200 g of powdered sugar.

Important! Be sure to choose the cheese above. Mascarpone filling is one of my favorites. I make it more often than others because of its delicate texture and aroma. On its basis and according to the same recipe, various cheese or butter creams for cupcakes are made, so it is truly universal.

Cooking sequence

Like this! Agree that this filling is probably the most unusual, because “Mascarpone” in combination with cream gives literally any dish a truly unique taste. Try not to spoil it with unnecessary additives such as dyes or confectionery powders. But still, sometimes I decorate ready-made cupcakes with cream cheese cream with slices of not too sweet marmalade (you can find this in our markets in the morning) and finely ground candied fruits, so choose for yourself.

Watch the recipe for cream cheese cream on video

Step-by-step preparation of cream cheese cream for cupcakes can be seen in the video.
https://youtu.be/VzWrh80-BYo
Finally, we'll take a few minutes to step into the kitchen to prepare the last of the most famous versions of cupcake cream - protein.

Protein cream for cupcakes

Cooking time: 15-20 minutes.
Number of servings: for 400-600 g of ready-made cupcakes;
Calorie content per 100 g: 200-300 kcal.

You will need

• 150 g sugar;
• 40 ml boiled cold water;
• 5 g salt;
• 2 egg whites;
• 5 ml lemon juice.

Did you know? Separate the whites from the yolks and place them in the refrigerator close to the wall or in the freezer for a few minutes - this will help the whites whip better and become more airy.

Cooking sequence

All! Now you know all the answers to the question of how to make cream for cupcakes without wasting time and effort. Our protein cream turned out to be very delicate, so use it with caution so as not to damage the delicate structure. Nuts, marmalade or fresh fruit cut into slices are great as decoration for products made from protein cream. And sometimes I also sprinkle them with confectionery dust or colored powdered sugar on top. It's up to you to choose your own option or tell me about your signature option!

Watch the video recipe for protein cream for cupcakes

Please pay attention to how to properly whip egg white cream for cupcakes. This is demonstrated very well in the video.

Now that you have prepared all imaginable variations of cupcake filling, I suggest you familiarize yourself with a detailed and well-tested one, which talks about the classic version of these wonderful products. Try it with any of the creams presented above, and you definitely won’t regret it! Imagine that today you are a pastry chef and start creating!

Thank you for your attention! I look forward to your comments on the above guides, as well as your options for recipes for cupcake creams. Bon appetit!

Is the world divided into spirit and matter, and if so, what is spirit and what is matter? Is the spirit subject to matter or does it have independent powers? Is the universe evolving towards some goal? ... These and other eternal questions have tormented the great minds of mankind for many hundreds of years. People no less exalted than philosophers, but closer to simple joys - amateurs and professionals of the art of confectionery - are concerned about their “eternal questions.” Questions of sweet life. How to assemble a perfectly smooth cake? How to beat egg whites absolutely correctly? How to make the perfect cupcake cream?
Let’s look at the last important and basic question in more detail.
5 working recipes for perfect creamy hats.

Mascarpone based cream:

• 200 gr. mascarpone;
• 70 gr. cream fat content 33-36%;
• 70 gr. powdered sugar.

An indecently simple cream that can be used independently or as a basis for experiments. All ingredients must be cold. Just mix and beat with a mixer until stable. You can add any extract, flavoring, or dye to this cream. In principle, you can even add berry puree. The only caveat: when adding the latter: the puree should be dense and thick, and you should take a little less cream than in the basic version. Mascarpone cream is great for almost any type of cupcake. Our ideal combination: vanilla cupcake with cream, to which a few drops of vanilla flavoring has been added.

Cream cheese cream:

• 70 gr. butter;
• 200 gr. cream cheese;
• 70 gr. powdered sugar.

Everything is as simple as in the previous version: mix and beat with a mixer until smooth. The only important point is that the butter should be at room temperature and the cream cheese should be cold. Also, you should not try to replace cream cheese with mascarpone, since mascarpone is absolutely not friendly with butter and your cream will break up into flakes. This cream is very versatile, you can add nut butter or vanilla to it. Our ideal combination: carrot or lemon cupcake with cream, to which hazelnut paste has been added or (for the second option) a little lemon juice.

Ganache:

• 100 gr. dark chocolate;
• 100 gr. cream fat content 33-36%.

Bring the cream to a boil, cut the chocolate into small pieces and mix with hot cream. It is important to mix the ganache thoroughly so that all the chocolate pieces are dispersed. The finished ganache should be smooth and shiny. Leave the cream until it hardens, after which you can beat it with a mixer. In principle, ganache can be used in its original form, but whipped - a more airy and interesting option for cupcakes. You can also make ganache using white or milk chocolate. In this case, the proportion of cream to chocolate changes slightly.

For white ganache, take:

• 200 gr. white chocolate;
• 30 gr. butter;

For dairy:

• 150 gr. milk chocolate;
• 100 gr. cream fat content 33-36%;
• 30 gr. butter.

Swiss meringue:

• 2 squirrels;
• 100 gr. Sahara;
• a pinch of citric acid.

Whether you love flavor combinations from your childhood or want to try something new, Swiss meringue is the perfect solution. Why Swiss?! Unlike the French one (dry whipped egg white with sugar), this meringue is more stable, and unlike the Italian one (egg white brewed with sugar syrup) it does not require shamanic dances with syrup and a thermometer. Let's take two whites, add sugar, a pinch of citric acid and place it all in a steam bath. It is important that the bottom of the bowl does not touch the boiling water. Turn on the heat and start beating at low speed. When the mass reaches 65 degrees and the sugar has dissolved, increase the speed and continue beating until stable, without removing from the heat. After this, remove the bowl from the steam bath and beat for about another minute until it cools. An additional advantage of Swiss meringue: you can burn it with a torch and feel a little like the hero of the movie “Toast”.

Swiss meringue cream:

• 2 squirrels;
• 100 gr. Sahara;
• 90 gr. butter.

The cooking technology is similar to the standard Swiss meringue from the previous recipe. After the meringue is ready, add small pieces of butter at room temperature and beat thoroughly and vigorously. You really should add the oil in small, tiny portions, otherwise the cream may become runny and not textured. This cream turns out very airy (due to protein) and at the same time creamy (due to butter). It holds its shape well and keeps well for several days in the refrigerator.

Which cream to choose?!

When choosing cream for cupcakes, first of all you should pay attention to taste compatibility. Caesar to Caesar, chocolate to chocolate, cream to cream. A rich chocolate cupcake with Swiss meringue cream, or a lavender cupcake with chocolate ganache would look extremely strange. On the other hand, no one forbids experimenting. After all, each of the basic cream recipes is just a blank slate for a future culinary masterpiece. Perhaps it is you who will discover a new, original combination that will be imitated by all subsequent generations. And it’s not you, but others who will be asking a new eternal question: “What’s added to this perfect creamy cap?!”

With love, Tortomaster team and Maria Sukhomlina.