Protein cream for cupcakes. Cupcake cream: recipes

How to make cupcake cream that holds its shape recipe - full description 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 impress appearance, and also to raise the culture of everyday life, it is necessary to properly prepare 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 the 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 allow time to 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 mixture.

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. 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 should 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 most best time for cupcakes, right? When you go outside less and less, and the oven not only bakes, but also warms your soul and body. In winter, there is always more time to play 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, introduce condensed milk, beating the mass until smooth after each portion of condensed milk.

Butter cream with condensed milk is an emulsion, i.e. 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. IN cold water soak the gelatin leaves 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.

Product 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, vanilla in a heatproof bowl and place on 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 in the 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 butter cubes in a bowl and pour hot cream into them in two batches: 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’ll 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 gelatin hot water(almost boiling water), 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, constantly 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 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 cream for cupcakes: 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 accommodate all the ingredients and be easy to work 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;
• Chicken 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. Therefore, you will need two saucepans or bowls, both resistant to high temperature: one for water, the other for components. 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 be enough (as a rule, this is one packaged sachet), if you don’t need more, it will become bitter.

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 love this decoration. This is one of my family's favorite variations, because you can experiment with it as you like.

To decorate 12 cupcakes you will need:

• Chicken egg – 3 pcs;
• Water – a quarter glass;
• Sugar – 1 glass;
• Citric 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. Be sure to check that it is completely clean and dry so that the most delicious cream for cupcakes.

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 can’t 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 best way This can be done using 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.

Small cupcakes the size of a coffee cup quickly conquered the whole world, but if a novice housewife can make sponge dough, then cream for cupcakes is a more difficult task. What should it be and what options, according to professionals, are the most successful?

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 store product makes you think a few times. 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.

Step-by-step video recipe

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 traditional whipped cream 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, turning it into 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 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 cupcakes with the prepared mixture rather than fill it, 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 specifically for one use. 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 accuracy. 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.

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

Cupcakes - small cakes, which are also called fairy cakes, entered our lives relatively recently, but have already managed to fall in love with all those with a sweet tooth. In this baking, cupcake cream is of no small importance, since by combining even the same version of the cupcake dough, you can get a new dessert every time.

Contents [Show]

Cream cheese for cupcakes

The easiest to prepare cream cheese for decorating cupcakes is made from the following ingredients:

• 300 g cream cheese;
• 100 g soft butter;
• 80 g powdered sugar.

Cooking sequence:

1. Combine soft butter with powdered sugar and beat until fluffy.
2. Then add cream cheese little by little and beat the cream until smooth for another five minutes.

At first glance, it may seem that cream cheese is not suitable for putting caps on cupcakes, but after spending an hour in the refrigerator, it will acquire the necessary stability and density, so stabilization in the cold is a mandatory cooking process.

Step-by-step mascarpone recipe

For a very simple but amazingly delicate mascarpone cheese cream you will only need:

• 250 g mascarpone;
• 100 g condensed milk.

How to do:

1. Place the chilled cheese and condensed milk in one container and beat with a mixer until a fluffy and homogeneous creamy consistency.
2. To give the cream a caramel note of flavor, part or all of the condensed milk can be replaced with boiled condensed milk (“toffee”).

Using this recipe, you can prepare curd cream for cupcakes using any other cream cheese (for example, Philadelphia) as a base.

Chocolate ganache

To prepare chocolate ganache for frosting cupcakes, dark, milk and white chocolate are suitable. Only the proportions of chocolate and cream will change.

For one serving you will need to take:

• 100 g cream with fat content from 33%;
• 200 g dark or 300 g milk or white chocolate.

How to cook:

1. Place the cream on the fire, bring to a boil and remove from the heat. Finely chop the chocolate, add to the hot cream and stir with a dry silicone spatula. Then return the mixture to the heat and heat until the chocolate is completely dissolved.
2. After this, cool the ganache slightly, cover with cling film in contact and leave overnight to stabilize. Before decorating the cupcakes, warm the cream a little in the microwave.

From cottage cheese or cream cheese

Curd cheese cream is prepared according to the following proportions of ingredients:

• 450 g curd cheese;
• 100 ml heavy cream (33%);
• 80 g finely ground powdered sugar.

Cooking step by step:

1. Pour the cold cream into a chilled container and beat with a mixer until stiff peaks form. To whip the cream without problems, you need to put the mixer beaters in the freezer for a quarter of an hour.
2. Then add cheese and powdered sugar to the cream, beat the cream for some more time until all components are completely combined.

Sour cream version

Cream Ice Cream is a stable sour cream option not only for layering and leveling cakes, but also an opportunity to decorate cupcakes with beautiful caps of delicious cream.

To do this you need to take:

• 350 g sour cream 20% fat;
• 1 egg;
• 110 g granulated sugar;
• 90 g flour;
• 2 g vanillin;
• 120 g soft butter.

Sequence of cooking processes:

1. In a saucepan of suitable capacity, combine all the ingredients of the cream and boil it in a water bath (so that the mixture does not burn) until the groove from the spoon on the cream disappears.
2. Cool the custard sour cream base to 30-40 degrees, add soft butter cut into small cubes into it and beat into a homogeneous fluffy mass. The cream turns out so thick (it costs a spoon) that you can start working without cooling it in the refrigerator.

Protein cream for cupcakes that holds its shape

For a durable protein cream that holds its shape well, you will need:

• 3 chicken egg whites;
• 200 g granulated sugar;
• 50 ml of drinking water;
• 180 g butter;
• 3 g citric acid;
• 2 g vanillin.

Preparation:

1. Boil sugar and water over medium heat until the sugar is completely dissolved.
2. Beat the whites with citric acid until stable foam.
3. Add the syrup in a thin stream to the whites, continuing to beat. Following the syrup, add very soft butter and vanillin into the cream in small pieces.
4. Beat the cream until completely cooled, about a quarter of an hour. At the end of whipping, you can add food coloring without fear that the mass will fall off, since it is a protein-butter cream that holds its shape.

Buttercream with citrus flavor

For the aromatic orange buttercream you need to prepare:

• 250 g of soft, creamy butter;
• 200 g powdered sugar;
• 2 medium oranges.

Cooking method:

1. First you need to rinse the oranges in cold water and boil them. To do this, boil the citrus fruits for five minutes after boiling, drain the water, add new water and cook for another 10 minutes after boiling. Drain the water again and cook for another 15 minutes in new liquid.
2. The cooled fruits are cut into pieces, the seeds are removed and twisted through a meat grinder, or punched with a blender. This orange puree is mixed with half of the powdered sugar.
3. Soft butter is whipped into a fluffy white mass with the remaining powder. Then, continuing to beat, add the sweet orange mass in small portions. After a short stabilization in the cold, the cream is ready for use.

Banana treat for dessert decoration

To make cream caps for banana-flavored cupcakes, you can use mascarpone cream as a base, for which you will need:

• 250 ml cream with fat content from 33%;
• 125 g mascarpone cheese;
• 60 g white fine crystalline sugar;
• 5 g vanilla sugar;
• 1 medium ripe banana.

Work algorithm:

1. Place cream, mascarpone, vanilla and regular sugar. Start beating these products at minimum speed with the cold beaters of the mixer, gradually increasing the speed to maximum.
2. When the consistency of the cream becomes the same as that of whipped cream, add puree from the pulp of one banana to it and carefully, so that the mass does not fall, mix with a spatula. Instead of a banana, you can take 100 g of any berry or fruit puree.

Good afternoon, comrades!

Winter is the best time for cupcakes, 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, introduce condensed milk, beating the mass until smooth after each portion of condensed milk.

Butter cream with condensed milk is an emulsion, i.e. 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.

Product 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 heat-resistant 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 in the 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 butter cubes in a bowl and pour hot cream into them in two batches: 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’ll 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.

Cupcake cream

Small cupcakes the size of a coffee cup quickly conquered the whole world, but if a novice housewife can make sponge dough, then cream for cupcakes is a more difficult task. What should it be and what options, according to professionals, are the most successful?

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 traditional whipped cream 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, turning it into 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 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 cupcakes with the prepared mixture rather than fill it, 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 specifically for one use. 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 accuracy. 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 average.
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

Start your acquaintance with magical world creams for cupcakes and cakes can be made from 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 top of the dessert.

Cream for cupcakes based on cream and curd cheese

Essentially, this is a variation of the previous recipe, but this butter cream for cupcakes it turns out more tender 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, for example, 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 with a sweet tooth 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 cream cap on the cupcakes shortly before serving the dessert.

Print version »

Cupcake cream that holds its shape

• Mascarpone cheese - 500 g
• Butter - 150-200 g
• Powdered sugar - 100 -150 g

How to cook:

• Powdered sugar - 70 g
• Cream cheese - 500 g

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

How to prepare:

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

How to cook:

5.Curd soufflé

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

Cooking method

• White chocolate - 200 g
• Powdered sugar -150 g
• Vanilla extract - 1 tsp.

Cooking process

7.Chocolate ganache

• Instant coffee - 1 tbsp. l.
• Butter - 75 g

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

9.Fruit cream mousse

• Leaf gelatin - 3 pcs.
• Sugar - 150 g
• Egg whites - 3 pcs.
• Cream - 33% and above - 250 g

What to do:

Sources:

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:

• Softened butter - 200 g
• 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, constantly 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 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!

Cupcakes are American cupcakes, which are decorated with thick multi-colored cream on top. These desserts are baked and served in paper cupcake tins. If we decipher it literally, then a cupcake is a cake in a cup.

There are many varieties of cupcake creams, but their main feature is thickness; they must hold their shape well. I have selected the best of the best, proven recipes that you can safely prepare for parties, children's parties or a picnic. Some people decorate their kitchens with fruits, and now it has become a fashionable and original way to highlight the mood of the interior with colorful cupcakes.

Cheese cream recipe for cupcakes

Cream cheese for cupcakes is made from cream cheeses (not cottage cheese), such as Mascarpone or Philadelphia. However, such cheeses are not cheap, so I offer a recipe for making the most delicious cupcake cream from simple, inexpensive ingredients. Prepare buttercream for cupcakes according to the recipe I personally tested and surprise your loved ones with a delicious and inexpensive dessert.

• Homemade cheese preparation time: 1 day.
• Number of servings: 20.
• Kitchen appliances and utensils: two bowls, colander, gauze, mixer.

Ingredients

Making Cream Cheese with Simple Ingredients

The finished cream cheese should be a little less than half a kilogram (450 g).

Preparing cream cheese

To make your cream thick, whip it in a dry and clean container.

Gently apply the cream onto the baked and cooled cupcakes using a pastry bag or syringe and decorate with nuts, berries, or confectionery powder if desired.

See also the step-by-step recipe with photos of cupcakes, which describes the types of dough and baking modes.

Video recipe

If you still have questions about cooking, then watch the detailed video:

Curd cream for cupcakes

I would like to recommend a simple and airy cottage cheese cream for decorating cupcakes.
And in order to make each cake individual, use different sprinkles, cream dyes and pastry syringe attachments to create original wavy curls of cream.

• Cooking time: 3 minutes.
• Number of servings: 10.
• Kitchen appliances and utensils: bowl, mixer, pastry syringe (or bag).

Ingredients

Making cream for cupcakes from cream cheese

To create the ideal thick and fluffy consistency of cheese cream for cupcakes, you need to remove the butter overnight and store it at room temperature, and put the cottage cheese in the refrigerator for at least the same period.

If you want to make your cupcakes colorful, you can add natural dyes (2 drops of beet juice, carrot or spinach juice, etc.) or add ½ tsp. cocoa powder.
Decorate the top with multi-colored sprinkles or place a dessert cherry in the center.

Mascarpone cupcake cream

This cupcake frosting is made with Mascarpone cream cheese. The difference in preparation from other types of cheeses is the use of wine vinegar or lemon juice instead of lactic acid cultures. For its preparation, only cream with a fat content of 25% is used.
This cheese is not cheap, but has a soft original creamy taste. Cupcakes using Mascarpone cream will be simply amazing.

• Cooking time: 3 minutes.
• Number of servings: 10.
• Kitchen appliances and utensils: mixer, deep bowl, whisk, pastry syringe (or bag with nozzles), food coloring (optional).

Ingredients

Preparing the cream

If desired, you can divide the cream into several parts and add dyes of different colors to each of them. Beautifully decorated colorful cupcakes will lift the spirits of you and your guests.

Butter cream for cupcakes

This is a classic buttercream with a familiar taste from childhood. We offer a recipe for buttercream for cupcakes that holds its shape.

• Cooking time: 2 minutes.
• Number of servings: 10.
• Kitchen appliances and utensils: mixer, deep bowl, whisk, 3 bowls, syringe or pastry bag with nozzles.

Ingredients

Preparing the cream

Video recipe

If you want to clearly see all the stages of preparing the cream, watch the video:

Chocolate cream for cupcakes

Even a schoolchild can prepare such a cream. This cream will turn out fluffy and thick. This is exactly what we need to give a beautiful shape to our cupcakes.

• Cooking time: 5 minutes.
• Number of servings: 10.
• Kitchen appliances and utensils: mixer, pastry syringe, deep bowl, thick-bottomed pan, whisk.

Ingredients

Preparing the cream

1. Divide the dark chocolate into pieces and melt in a water bath. Let the melted chocolate cool.
2. Beat soft butter at room temperature with a mixer at maximum speed.
3. Without stopping the mixer, add a tablespoon of cocoa and powdered sugar into the butter and continue beating.
4. Gradually pour in lukewarm chocolate, add coffee and mix everything thoroughly until the cream has a homogeneous consistency.
5. Before using the cream, it should be placed in the refrigerator for half an hour, covered with cling film.

This delicious cupcake cream is the color of dark chocolate. After decorating the cupcakes with cream, you can add a few large peas of light or silver confectionery powder, or put a raspberry (cherry) on top.

Video recipe

Watch a detailed video on how to make this delicious chocolate frosting for cupcakes:

Protein cream for cupcakes

• Cooking time: 3 minutes.
• Number of servings: 10.
• Kitchen appliances and utensils: deep bowl, mixer, pastry syringe.

Ingredients

Preparing the cream

For our protein cream to be successful, the dishes and mixer whisk must be completely dry. Only cold eggs should be used. Beat the egg whites with a pinch of salt for a few minutes until foam forms and turns white, then gradually add sugar and continue beating until thick and fluffy.

Our cream is ready. You can tint it with food colors or natural ones from vegetables or fruits (for example, a few drops of pomegranate juice, mulberry or blueberry juice, carrot juice, etc.)

Choose the best cupcake cream for you and write your impressions about these bright and delicious desserts.

Fluffy milk pancakes without yeast recipe

In recent years, cupcakes have become quite popular; they are often used as an elegant and delicious decoration for festive table. However, if you do not have properly prepared cream, you will have to forget about the appetizing festive appearance and unforgettably delicate taste of the products.

So let's figure out together all the subtleties that you need to know in order to prepare a truly delicious, airy cream for delicate cupcakes. Join the incredibly fast and easy process of preparing various creams for any occasion.

Cream cheese recipe for cupcakes

Kitchenware: fine sieve, bowls of various diameters and depths, measuring cup, food processor.

Ingredients

Step-by-step preparation

Video recipe for cream cheese for cupcakes

Check out the video for the recipe above to learn how to make cupcake cream that holds its shape perfectly.

• Cream must have at least 33% fat content, and preferably 35-36%.
• Powdered sugar must be sifted first, because during storage it accumulates moisture, which causes lumps to appear. If you pour a product with lumps into cream cheese, you will need more time to whip the cream mixture. In addition, during this time the cheese may “go astray” and ruin your efforts. By passing the powdered sugar through a sieve in advance, you will get rid of the smallest lumps, and the creamy mass will be uniform and airy.
• It is very important that all ingredients are cold, otherwise the cream may separate, settle or leak during application to the baked goods.
• Don't miss the moment when the mass acquires a thick consistency. If you overbeat the cream, it will become thinner and thinner and eventually become unusable.

Recipe for curd cream for cupcakes

Cooking time: 15-18 minutes.
Number of servings: for 8-10 cupcakes.
Calories (100 g): 210-223 kcal.
Kitchenware: food processor, utensils of different diameters and depths, measuring cup, rubber spatula, cling film or plastic bag.

Ingredients

Step-by-step preparation

1. Place 185-190 ml of thick sour cream into the combine bowl.
   
   
2. Turn on the device and after a couple of minutes of beating, add 12 g of vanilla sugar.
   
   
3. After some time, add 70-80 g of granulated sugar into the bowl with the rest of the products.
   
   
4. Beat the resulting mass at low speed, waiting for the sugar crystals to completely dissolve. During the whipping process, clean the walls of the bowl of the device using a rubber spatula to avoid uneven kneading of the cream.
   
   
5. After the sugar has dissolved, increase the speed of the processor and beat the homogeneous mass for about five minutes.
   
   
6. Without turning off the processor, add 500 g of cottage cheese in small portions. For convenience, cut the cottage cheese into medium-sized squares.
   
   
7. After the cottage cheese, pour in 50-85 ml of milk and beat the mixture for 3-4 minutes.
   
   
8. Spread 135-140 ml of condensed milk in a thin stream.
   
   
9. Beat the resulting mass until it becomes visibly fluffy, and don’t forget to clean the sides of the bowl.
   
   
10. Place the finished cream in a deep bowl, cover with cling film and place in the refrigerator for 5-10 minutes.
    

    Did you know? The cream can be stored for up to five days at a temperature of 2-4 degrees. The mass turns out light and airy, and it can be used to decorate cakes, pastries, or served as an independent dessert with fresh berries and fruits.

    
    
    

Video recipe for cottage cheese cream for cupcakes

Watch the video below and you will learn about all the intricacies of properly preparing light and airy cupcake cream.

• Vanilla sugar can be replaced with 2 g of vanillin, the taste will not suffer in any way.
• Also, if you don’t have condensed milk on hand, use the same amount of granulated sugar or powdered sugar instead. However, add them to initial stage knead - pour into sour cream.
• Choose the amount of milk at your discretion: the more milk, the less thick and more delicate the consistency of the cream.

Chocolate Buttercream Cupcake Recipe

Cooking time: 15-17 minutes.
Number of servings: for 6-9 cupcakes.
Calories (100 g): 530-532 kcal.
Kitchenware: a small saucepan for a water bath, a deep iron bowl, a measuring cup, a fine sieve, a mixer or blender.

Ingredients

Step-by-step preparation

Video recipe for chocolate cream for cupcakes

Protein cream recipe for cupcakes

Cooking time: 17-20 minutes.
Number of servings: for 10-13 cupcakes.
Calories (100 g): 387-390 kcal.
Kitchenware: large heatproof bowl, mixer, small saucepan, measuring utensils, pastry bag or syringe.

Ingredients

large chicken egg	3 pcs.
granulated sugar	120 g

Step-by-step preparation

Video recipe for protein cream for cupcakes

The video shows the entire process of preparing protein cream, which is perfect as a decoration for cakes, pastries, cupcakes and will be an ideal filler for baskets, tubes, and so on.

• It is very important that the whisk and mixing utensils are dry and grease-free. Otherwise, the whites will not beat.
• Under no circumstances allow the finished cream to infuse; use it immediately for its intended purpose. I advise you to prepare the baked goods first, and then prepare the protein mass.
• Do not apply decorations to hot cupcakes, as such contact may cause the frosting to melt and drip.
• After applying the decoration to the baked goods, place it in the refrigerator for 15-25 minutes, during which time the cream will “grab” well on the surface of the product.

Recipe for cheese cream for cupcakes

Cooking time: 15-17 minutes.
Number of servings: for 7-10 cupcakes.
Calories (100 g): 430-436 kcal.
Kitchenware: mixer or food processor, measuring cup, deep bowl, wooden or rubber spatula.

Ingredients

Step-by-step preparation

Video recipe for curd cheese cream for cupcakes

Check out the video below and making cream cheese frosting for cupcakes will no longer be an insurmountable difficulty for you.

• The ingredients used must be cold, pay special attention to curd cheese.
• I advise you to leave the butter in a warm place for a couple of hours before whipping the products.
• In order to significantly reduce the amount of time it takes to beat, I recommend sifting the powdered sugar through the finest sieve or passing it through cheesecloth.

Mascarpone cream recipe for cupcakes

Cooking time: 12-17 minutes.
Number of servings: for 8-12 cupcakes.
Calories (100 g): 286-290 kcal.
Kitchenware: food processor, small utensils, rubber or wooden spatula, plastic bag or cling film, measuring cup.

Ingredients

Step-by-step preparation

1. Pour 200 ml of well-chilled cream into the bowl of the device and beat it, gradually increasing the speed of the whisk movements.
   
   
2. Without turning off the device, add 8 g of vanilla sugar and 8 g of fixing powder to the whipped cream.
   
   
3. Whip the resulting mixture until the cream turns into a thick foam. Transfer the whipped cream to another bowl and put it in the refrigerator.
   
   
4. Place 250 g of mascarpone cheese into the bowl of the device and add 150-160 g of sugar.
   
   
5. Turn on the device and stir the mixture until the sugar grains dissolve.
   
   
6. Remove the cold cream from the refrigerator and add it in small portions to the cheese mixture, each time gently but thoroughly stirring the mixture with a rubber spatula.
   
   
7. Transfer the finished cream from the bowl into a small bowl, cover with cling film and put it in the refrigerator for a couple of hours, and then use it for its intended purpose.
   
   

Video recipe for mascarpone cream for cupcakes

The video below shows step by step process preparing cupcake cream, the main ingredient of which is mascarpone cheese. Please note that here the preparation is even simpler, since it is suggested to mix the mascarpone and cream immediately, and then beat it with the addition of powder and fixative.

We have already discussed what creams for cupcakes exist. I can’t resist offering you a basic one. In my opinion, homemade cupcakes are much tastier than store-bought cupcakes - check it out for yourself, and I assure you, you will not be disappointed! Delicate in taste, amazing in appearance, the delicacies will delight both children and adults. Even picky sweet tooths will be satisfied and will appreciate your culinary skills.

You may be familiar with other cream recipes that are ideal for cupcakes, describe them in the comments, I will be very grateful to you! Please share information about how you usually create decorations so that they are not inferior in their design to store-bought culinary masterpieces? Tell us what components you combine so that preparing the cream does not take much time and is not very labor-intensive and difficult. Write about everything and don’t forget to leave your feedback on the above recipes! Thanks in advance and eat healthy!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Classic cream cheese for airy cupcakes and other light desserts is prepared from cold curd cheese and soft butter, which is dominated by heavy cream. The creamy mass that melts on the tongue is used both as a filling and for decoration. The surface and sides of wedding cakes are covered with cream, fancy curly patterns are drawn, and tall “caps” are formed on muffins, sponge cakes, and casseroles. The main thing is to choose quality ingredients and find the perfect recipe.

What is cream cheese

Smooth, moderately sweet cream cheese is not a fashionable whim of modern confectioners and is far from a novelty in world cooking. A unique product with a distinct creamy taste and delicate texture was mentioned in French sources more than 300 years ago, and the French, as they know, will not give bad advice. Original cream cheese cream is traditionally used in popular desserts, appetizers and even some main dishes - it all depends on the creativity of the cook.

How to make cream cheese

Light cream cheese for cupcakes, gingerbread cookies or cheesecake can be made in a matter of minutes by combining the main ingredients - cottage cheese, butter, powdered sugar and a little vanilla. The cheese should be almost icy, and the butter, on the contrary, softened. Therefore, the day before cooking, the curd mass should spend the night in the refrigerator, and not at room temperature. It is advisable to store the finished cream for no more than 5 days in a pastry bag.

Cheese for cream

The basis of the correct cream is high-quality cheeses made from cow's milk and heavy cream. These include Alpine “Almette”, Italian cream cheese “Mascarpone”, “Violette”, “Philadelphia” originally from the USA and “Hochland”, the production of which has been established in Germany since 1927. This is the base, but if desired, incredibly expensive imported products from the store can be replaced with cheese made at home.

Curd cheese cream

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.

To make a real dessert, you need to follow the recipe to the gram - only in this case it will turn out homogeneous, not too cloying and retains its shape well, unlike analogues with condensed milk. It is used to level the surface of finished desserts and cover so-called “naked cakes”, in which only the space between the cake layers is smeared with mousse or sweet sauce. This cake can be stored for several days in the refrigerator or even in a regular room if the room temperature does not exceed 17 degrees.

Ingredients:

• curd cheese – 340 g;
• butter – 115 g;
• powdered sugar – 100 g;
• vanilla extract – 2 tsp.

Cooking method:

1. Place homemade or store-bought curd cheese in the refrigerator overnight so that it becomes as hard as possible, but does not become icy.
2. Leave the oil at room temperature. It must be high-quality, creamy, with a fat content of more than 80%, so that the cream does not acquire an unpleasant oily aftertaste.
3. Beat butter with sour cream and powder for 5-7 minutes until smooth.
4. Add vanilla extract and beat again.

Chocolate cream cheese

• Cooking time: 8 hours 20 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 331 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty of preparation: easy.

Chocolate cream cheese with cream is a delicacy that you can often pamper yourself and your loved ones with. It is recommended to use curd cheese, and not processed or hard varieties, otherwise the consistency will not be ideal. As for salt, a small amount in the cheese will not affect the taste ready-made dish, and will further reveal the magnetic chocolate notes - it’s not for nothing that some desserts are specially added. Whisk very carefully so as not to damage the airy texture.

Ingredients:

• cream (33%) – 500 ml;
• curd cheese – 300 g;
• powdered sugar – 100 g;
• chocolate – 200 g.

Cooking method:

1. Leave the cream on the refrigerator shelf for about 8 hours.
2. After 8 hours, remove from the refrigerator and pour 50 ml into a separate container.
3. Beat the cream for 6-8 minutes, first at medium, and then at maximum mixer speed.
4. Gradually add powdered sugar.
5. Add curd cheese, stir.
6. Chop the chocolate bar by hand or with a knife. You can use chocolate with additives, such as mint.
7. Boil the remaining 50 ml of cream and pour over the chocolate. Leave for a couple of minutes until it begins to melt. Mix.
8. Add melted chocolate to buttercream, beat with a mixer. If necessary, add a little more powdered sugar.

From sour cream

• Cooking time: 24 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 206 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty of preparation: easy.

A cake with cheese cream based on rich sour cream not only has a fantastic taste, but also looks luxurious on the holiday table. Traditional, exotic, unobtrusive pastel or any other desired shade can be easily added to the dessert using food coloring, for example, gel, which is in great demand among chefs due to its special texture. No less beautiful color and appetizing aroma will be provided by cocoa, puree from fresh or frozen fruits and berries. It is important not to overdo it with pigments, adding them gradually and carefully mixing with a tablespoon.

Ingredients:

• sour cream (20%) – 400 ml;
• powdered sugar - optional.

Cooking method:

1. Place sour cream with a fat content of at least 20% into cheesecloth, folded in four.
2. Place the gauze bag in a colander and secure in a deep bowl. Leave for 24 hours.
3. After a day, drain the excess liquid. If desired, mix the cream with powdered sugar to make the mixture thicker and sweeter.

From kefir

• Cooking time: 24 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 49 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty of preparation: easy.

Thick cream cheese for a crispy cake shortbread cookies or a low-calorie dessert with fresh berries can be prepared from fermented milk products with a maximum fat concentration. Kefir, fermented baked milk or sour cream are pre-frozen, placed in a piece of gauze and be sure to hang it so that all excess liquid drips off. This is the most affordable and profitable option, the preparation of which does not even require an electric mixer - all components are mixed by hand.

Ingredients:

• kefir – 900 ml;
• powdered sugar – 30 g.

Cooking method:

1. Place kefir in the freezer and freeze.
2. Remove from packaging. Place in a frozen gauze bag.
3. Fix it over a deep container. The serum will drain for up to 12 hours or more.
4. Transfer the mixture from the gauze to a bowl and gently mash with a fork.
5. Gradually add powdered sugar and mix the kefir cream.

With cream

• Cooking time: 70 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 248 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty of preparation: easy.

Thick cream made from cream cheese and heavy cream is ideal for decorating pastries, cakes, and other desserts. With its help, it is easy to hide baking errors such as uneven edges, cracks, and breaks. In order to have enough mass for the entire cake, you need to calculate in advance how many ingredients will be needed to implement the idea. The more cream you use to coat the cakes, the smoother and better the result will be. The first layer should be very thin; it “catches” the crumbs so that they do not subsequently spread throughout the product. The next layer can be applied after cooling.

Ingredients:

• cream cheese – 500 g;
• cream (33%) – 100 g;
• powdered sugar – 70 g.

Cooking method:

1. Cool the cream well and beat until stiff. Be careful not to turn them into oil.
2. Add powdered sugar in small portions.
3. Add cream cheese, beat until smooth.
4. Place the cream in the refrigerator for about an hour.

No oil

• Cooking time: 48 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 195 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty of preparation: easy.

The era of cakes with “creepy roses” is gradually fading into oblivion. Sugar butter patterns that melt at room temperature are being replaced by elegant European desserts with refreshing cream cheese. Completely covered with cream top part and sides of the cake, then level it with a pastry spatula or a regular tablespoon - the more careless the design, the more impressive, textured and creative it will look. It is only important to follow the recommendations step by step, carefully study the photos of each stage and not be afraid of such unexpected ingredients as vinegar and salt.

Ingredients:

• milk – 500 ml;
• cream – 250 ml;
• sour cream – 200 ml;
• powdered sugar – 190 g.

Cooking method:

1. Place all ingredients on the kitchen counter so that they reach the same temperature.
2. Mix cream with sour cream.
3. Gradually add milk, stirring with a whisk until smooth.
4. Cover the bowl with a towel and keep warm. Do not touch for 4-7 hours until the mixture hardens slightly. When the mixture starts to come away or slightly crack at the edge when you turn the bowl slightly, you can continue.
5. Build a steam bath. Heat the mixture until the whey separates without stirring.
6. Remove from heat, wrap and leave for 8-10 hours.
7. Place on a thick cloth and hang over a container to drain excess liquid for 3-4 hours. You should get approximately 500 g of cream and 550 ml of serum.
8. Mix with powdered sugar.

Pistachio cream cheese

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 783 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty of preparation: easy.

The less decoration on the cake, the more interesting the color of the cream itself should be. It all depends on the technique and ingredients. If you mix the buttercream with a small amount of currant or raspberry puree with seeds for a minute, you will get a beautiful marble pattern with thin veins and streaks. A uniform lilac-pink color is achieved by long-term mixing with dyes. But desserts with a greenish pistachio tint look even more fresh and unusual.

Ingredients:

• cream (33%) – 220 ml;
• white chocolate – 100 g;
• butter – 50 g;
• pistachio paste – 50 g.

Cooking method:

1. Mix cream with pistachio paste.
2. Heat the mixture over low heat and stir until smooth.
3. Break the white chocolate bar into small pieces and add to the pistachio-cream mixture.
4. Stir, remove from heat.
5. When the mixture has cooled slightly, beat with a whisk by hand. If necessary, you can use a mixer, but in this case it is important not to beat the cream.

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How to properly prepare cream cheese at home - step by step recipes with photo