Basic cupcake recipe: perfect cream and tender cupcakes. Cupcake cream recipe

Cupcakes - individual small cakes designed for one person, appeared in America back in the 18th century. In our country they gained popularity relatively recently, but they fell in love immediately and forever. Recipe This miniature pastry has one indispensable condition: it must be crowned with an intricate cap, which is formed by cupcake cream.

It can be creamy or chocolate, curd or cheese (for example, with Mascarpone or Philadelphia). Flavoring additives can include berries and fruits, nuts and chocolate. Sometimes French meringues are used as a mandatory decoration - egg whites thoroughly beaten with sugar in a water bath.

This article will help you find the cream recipe that best suits your tastes and preferences. So, take your pick!

The most delicate creamy mascarpone cheese is a wonderful base for creating an airy cream. The simplest and fastest recipe for its preparation is to beat 100 grams of condensed milk (or 50 g of powdered sugar) with 250 grams of mascarpone cheese with a mixer at low speed. The result is an amazingly delicate and tasty coating that is easily applied to baked cupcakes using a pastry syringe.

The next option provides a slightly different set of ingredients:

100 ml cream 35% fat;
50 g powdered sugar;
200 g mascarpone.

First of all, you need to beat the cream well - what is called “until stable peaks”. Then add powdered sugar and mascarpone to the cream. Mix everything, reducing the mixer speed. There is no need to stir for a long time - the cream may separate. That's all: the surprisingly light and delicate cover for cupcakes is ready.

Inspired by tiramisu

Another recipe will delight fans of the famous dessert “Tiramisu”. The cream prepared using it turns out to be exceptionally tender and aromatic. However, there is one feature worth considering: it is not too thick. In order to create the Italian version of the cream at home, you will need to stock up on:

two egg yolks;
two tablespoons of powdered sugar;
a teaspoon of cocoa powder;
a tablespoon of coffee liqueur;
200 g mascarpone cheese.

Preparing the Italian version is not difficult at all:

First you need to thoroughly grind the yolks with powdered sugar - achieving a white color. Then pour coffee liqueur into them and add cocoa. Mascarpone is added last and the mixture is whipped until smooth. You can slightly improve this version: add a little dark chocolate grated on the finest grater into the finished cream.

Oil version

This recipe encourages you to lightly “heighten” the light cheese consistency with butter. This option is thicker and holds its shape better, which is especially valuable when decorating cupcakes. To do it, you will need:

100 g butter (unsalted) – room temperature;
250 g mascarpone cheese;
1 cup powdered sugar;
½ tsp. vanilla extract.

Making recipe:

Beat soft butter with a mixer at medium speed. Continuing to beat, gradually add all the powdered sugar.
Before the final phase of cream formation, the recipe recommends reducing the mixer speed to minimum and only then adding mascarpone and vanilla. You should not stir for a long time - to avoid separation of the cream.

Curd option

The cream can be made without mascarpone. Moreover, this cheese, with all its undeniably wonderful qualities, is still quite expensive. Of course, you can always replace it with any other curd cheese. You can also prepare cream based on cottage cheese for cupcakes. It is no less tasty, airy and tender.

The recipe for preparing curd cream requires the presence of:

fat cottage cheese – 150 g;
cream (33 – 35% fat) – 50 ml;
butter – 150 g (of course, at room temperature);
powdered sugar – 150 g;
a couple of drops of vanilla essence.

Cooking begins with whipping the cottage cheese. It is convenient to make it with a blender. During the process, the recipe recommends adding half the cream to the cottage cheese. Perhaps this amount will be enough: if the mass has become fluffy and homogeneous, there is no need to add more cream. But you need to introduce vanilla essence.

Separately, beat the butter, gradually adding powdered sugar to it. To make the mass fluffy (enrich it with oxygen), you will have to work with the mixer for about five minutes.

Finally, you need to combine the curd and butter mixtures at low mixer speeds. It is recommended to keep the finished curd cream in the refrigerator for 20 minutes before applying.

Now all that remains is to decorate the cupcakes with cream. Berries will help bring the decoration to perfection. The recipe suggests using raspberries, currants, blueberries, cranberries or strawberry pieces for this.

Bon appetit!

Video recipe for making buttercream for cupcakes

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.

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.

Remove the Philadelphia from the refrigerator and warm to room temperature to make the beating process easier and faster.
The mixer attachments are plastic paddles: they will not clog the mixture, but will leave it airy. At medium speed, beat the cheese and soft butter, add vanilla essence, and carefully add powdered sugar.
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.

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.
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.
When the sugar has dissolved, remove the bowl from the stove. Cool the mixture and whisk gently to obtain a thick and perfectly smooth mass. Add the fruit puree, mix again and decorate the cupcakes.

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

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

Cool the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
With a mixer on medium speed, beat the cream with powdered sugar and vanilla until it begins to thicken.
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.

It is recommended to beat the cream with a whisk, not a mixer. Place the mascarpone in a large bowl and stir with a spatula until it forms a soft, creamy mass.
Combine the cheese and cream, using a mixer at the lowest speed until they thicken, pour in the amaretto in the process. If you don't want to use alcohol, use vanilla essence or add a pinch of vanilla sugar.
You can decorate the cupcakes with the resulting cream immediately, but after that you need to put them in the refrigerator so that the elegant cap hardens.

Chocolate filling for cupcakes

The mass prepared according to this recipe is multifunctional: it can be used as a classic external cream and as a filler. In the latter case, it will remain soft even after cooling, and a little more milk is allowed in its composition - in the volume indicated below. If you want to cover the cakes with the prepared mixture rather than fill them, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, but for the filling it is better to use pure chocolate.

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

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

Lemon cream

Delicious fresh sourness and amazing aroma are the main reasons for the popularity of this cream. If desired, it can be added not only to cupcakes, but also to any other baked goods: for example, pancakes. The product is stored well in the refrigerator if placed in a glass container with a tight-fitting lid, but professionals still recommend preparing lemon cream for one use only. The ingredients below are for 10 cupcakes.

honey - 2 tbsp. l.;
lemon – 2 pcs.;
butter – 30 g;
chicken egg – 1 pc.

Collect the zest from the lemons and combine it with liquid honey. Drain the juice obtained from their pulp there.
After an hour, strain the liquid, add a beaten egg and butter, and cook until the mixture begins to thicken.

Cupcakes with custard

One of the most complex recipes, the result of which can also be used as a filling for cupcakes, and not just a top coating. The finished mass will be dense, tender, very fatty, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and precision. However, this cupcake frosting recipe requires special care and precision.

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

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

Ingredients:

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

Preparation:

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.
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.
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:

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.
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.
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 thickness. 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:

Place honey or molasses into the cream. Boil.
Chop the chocolate. Pour in the hot mixture. Stir carefully using a spatula.
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:

Keep the oil in a warm room. It needs to be softened. This will take two hours.
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.
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.
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.
Cover with film. Place in the refrigerator.
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:

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

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.
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:

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.
If different colors of cream are needed for decoration, divide it into parts and add the desired dye. Place each shade in a separate pastry bag and let it cool. If you use white color, then immediately place it in a bag and cool it.

Banana treat for dessert decoration

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

Ingredients:

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

Preparation:

Get the oil in advance.
Mash the bananas to the required volume.
Pour in the juice. Lemon is necessary to prevent the banana puree from darkening.
Add vanilla. Mix.
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.
Cool the finished mass.

Buttercream with citrus flavor

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

Ingredients:

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

Preparation:

Rinse the oranges. To fill with water. Place on the stove. Boil, boil. It will take five minutes.
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.
Grind in a meat grinder.
Cover the puree with powder. Place oil. Beat with a mixer until fluffy.
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:

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.
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.
To ensure that the cream does not slide off the cupcakes, the mixture should be kept in the cold.
Form decorations from marzipan and place them on the finished cupcakes.

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

Good afternoon, comrades!

Winter is the best time for cupcakes, isn't it? When you go outside less and less, and the oven not only bakes, but also warms your soul and body. In winter, there is always more time to play in the kitchen with a pastry bag or syringe. At other times of the year, you are content with simple muffins at best.

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

The genius of cupcakes

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

How to learn to work with a pastry bag?

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

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

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

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

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

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

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

1. Butter cream with condensed milk

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

For this we need only 2 ingredients:

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

Preparation:

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.
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.
Only after the butter has become airy, do we begin to gradually, one spoon at a time, add condensed milk, beating the mass until smooth after each portion of condensed milk.

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

Place the finished cream in a pastry bag and decorate the cupcakes.

If your house is hot and the cream does not hold its shape well, put it in the refrigerator for a few minutes so that the butter hardens slightly.

2. Chocolate cream with condensed milk

Here the principle is the same as in the previous recipe, only cocoa powder is added at the end.

We will need:

butter, softened - 200 gr.
condensed milk - 200 gr.
cocoa powder - 3 tbsp.

Cooking method:

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

Using a mixer, beat the soft butter until fluffy (about 5 minutes).
Add condensed milk one tablespoon at a time, whisking well after each serving.
After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
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:

Beat the butter with a mixer until fluffy (about 5 minutes)
Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
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:

Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
Add cream or cottage cheese, if desired, fruit and berry puree, and beat until a homogeneous mass is formed.
Then add lemon juice and beat again until smooth. (*If we make without fruit puree, we do not add lemon).
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:

First, melt the white chocolate, broken into pieces, in a water bath and leave until it cools completely.
Beat the softened butter until fluffy (5 minutes), then add all the other ingredients (the chocolate must certainly cool to room temperature!) and beat until smooth.
If necessary, cool the cream a little and decorate our cupcakes.

6. Chocolate cream with mascarpone and condensed milk

This is a cream that holds its shape well due to the presence of gelatin. Therefore, it 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:

Soak the gelatin leaves in cold water for 10 minutes.
Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
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.
Add cream to melted chocolate and stir until smooth.
Then add condensed milk and mix with chocolate again.
Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
After 2 hours, fill a pastry bag with cream and decorate the cupcakes.

7. Banana cream with mascarpone

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

Grocery list:

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

Preparation:

Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
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.
After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
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:

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.
Place soft butter in a mixer bowl along with powdered sugar and beat well until fluffy cream (5 minutes).
Add completely cooled white chocolate to the buttercream and beat for a couple more minutes.
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:

Place egg whites, sugar, and vanilla in a heatproof bowl and place in a water bath (the bottom of the bowl should not touch the water).
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.
Only after the sugar has completely dissolved, remove the whites from the bath and beat with an electric mixer into a stable meringue until the bowl has cooled to room temperature.
We immediately decorate our cupcakes with the finished cream.

10. Silky chocolate ganache

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

Compound:

heavy cream, from 33% – 250 ml
liquid honey - 50 gr. (if there is no liquid, melt in a water bath or microwave)
instant coffee - 1 tbsp.
dark chocolate, from 60% – 200 gr.
butter - 75 gr.

Recipe:

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

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

Delicious and beautiful cupcakes to everyone!

Good luck, love and patience.

All. Bye. Bye.

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

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

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

1.Curd with butter

Mascarpone cheese - 500 g
Butter - 150-200 g
Powdered sugar - 100 -150 g
Vanilla extract - 1 tsp. (optional)

How to cook:

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

Using a mixer, beat the butter and powder until fluffy and light in color. Add cold cheese to the cream only after the powder and butter are well beaten, so that later you don’t have the feeling that the powder is squeaking on your teeth. Using a hand mixer, it will take 8-10 minutes to beat, if you have a planetary (stationary mixer) - 5-6 minutes, no more.

The powder will quickly dissolve in the warm oil, then carefully stir the mascarpone into the creamy mixture and beat a little more until smooth.

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

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

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

2.Curd cheese and cream

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

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

First, whip the chilled cream (100 g). Cream with less than 33% fat content is not suitable for this recipe.

Before whipping the cream, cool not only the cream itself, but also the bowl in which you will whip, as well as the mixer beaters. I put the mixer beaters and a packet of cream in a bowl and put everything in the freezer for 10 minutes.

So, beat the cream at maximum speed, even if it seems like nothing is happening and it remains liquid, still beat it. Starting from the fifth minute, stop more and more often to lift the cream on the whisk and check if it holds its shape. Otherwise the cream will turn into butter.

If you accidentally over-whip the cream, this is not a tragedy on a universal scale. Just add 1 tbsp. spoon of cold cream and stir again. The cream will return to its previous structure.

3.Chocolate cream made from butter and condensed milk

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

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

Prepare the following ingredients:

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

How to prepare:

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

4.Butter cream with boiled condensed milk

We will need:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until 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

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

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

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

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

6.Cream cheese with white chocolate

A wonderful combination of white chocolate and cream cheese flavors.

White chocolate - 200 g
Softened butter - 200 g
Powdered sugar -150 g
Curd cream cheese - 250 g
Vanilla extract - 1 tsp.

Cooking process

Melt the chocolate in your usual way. I do this in a water bath, I describe it in detail here:

How to melt chocolate in a double boiler

Beat the soft butter for 5 minutes with a mixer until fluffy, then add the remaining ingredients (after cooling the chocolate to room temperature), beat until smooth.

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

7.Chocolate ganache

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

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

Step-by-step cooking process

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

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

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

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

8.Protein cream (on Swiss meringue)

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

You will need the following ingredients:

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

How to make protein cream for cupcakes:

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

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

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

The finished cream can be immediately used to decorate cupcakes and cakes.

9.Fruit cream mousse

This cream can be used not only to decorate cupcakes, but also as an independent dessert. Choose the berries you like - and get to work!

Fruit puree - 250 g (can be prepared from fresh or frozen berries)
Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

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.
Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
Whip the cream into a fluffy mass.
Heat the swollen gelatin in a water bath until the grains are completely dissolved.
Gently fold in the whipped egg whites, cream and fruit puree.
Add gelatin to the general mixture, pouring in a thin stream, without stopping stirring.

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

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

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

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

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

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

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

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

Buttercream recipe for decorating cupcakes

Prepare:

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

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

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

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

Chocolate ganache

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

So, you need a minimum of ingredients:

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

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

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

How to make cream for cupcakes from sour cream

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

We will need:

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

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

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

In a separate container, mix one chicken egg with sour cream. I take 20%, but this is not particularly important. This only affects the fat content of the finished product. Add sugar, vanillin and flour to the resulting mixture. 1 gram of vanillin will do (usually one packaged bag), if you don’t need more, it will cause bitterness.

When the water in the first saucepan boils, place the second one on it. Stir constantly so that no lumps form, but a uniform consistency and you get the best cream for cupcakes. Five minutes is usually enough for everything to thicken. But to avoid mistakes, it is better to check for readiness. To do this, I run a spoon over the surface of the mixture. If it does not flow back into the formed furrow, it’s done.

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

To bring it to its final state, beat the butter and add it gradually to the cooled mixture. We do not stop working with the mixer. This will add lightness, airiness and softness of taste. In my opinion, this is one of the best delicacies, so some of the labor involved in preparing it is completely justified.

Meringue - cream for cupcakes that holds its shape, recipe with photo

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

To decorate 12 cupcakes you will need:

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

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

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

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

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

After cooling, add butter little by little and beat again. At the same time, the volume will begin to decrease and fall off, but after whipping, uniformity and smoothness will return. If this doesn’t happen, it doesn’t matter. In this case, I put the mixture in the refrigerator. After ten minutes in the cold, everything turns out great.

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

A simple recipe for cupcake cream with mascarpone

You will need:

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

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

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

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

Using mastic

For decoration, you can use not only cupcake creams. One of the wonderful techniques that allows your imagination to run wild is mastic.

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

You will need:

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

Multi-colored food colors.

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

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

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

Cool for half an hour and you're done!

Cooking tools

When cooking, especially when making confectionery, you 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 the best way to do this is with a special pastry bag. I purchased both the bag and the attachments for it on the website. Also, a spatula, various vessels and spoons will definitely come in handy. All this is simply necessary to decorate the cupcake with a beautiful cream top.

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

Beautiful presentation

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

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

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

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 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 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.

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.

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:

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

4.Butter cream with boiled condensed milk

We will need:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until 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

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

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

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

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

6.Cream cheese with white chocolate

A wonderful combination of white chocolate and cream cheese flavors.

White chocolate - 200 g
Softened butter - 200 g
Powdered sugar -150 g
Curd cream cheese - 250 g
Vanilla extract - 1 tsp.

Cooking process

Melt the chocolate in your usual way. I do this in a water bath, I describe it in detail here:

Beat the soft butter for 5 minutes with a mixer until fluffy, then add the remaining ingredients (after cooling the chocolate to room temperature), beat until smooth.

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

7.Chocolate ganache

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 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)

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.

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

The finished cream can be immediately used to decorate cupcakes and cakes.

9.Fruit cream mousse

This cream can be used not only to decorate cupcakes, but also as an independent dessert. Choose the berries you like - and get to work!

Fruit puree - 250 g (can be prepared from fresh or frozen berries)
Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

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.
Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
Whip the cream into a fluffy mass.
Heat the swollen gelatin in a water bath until the grains are completely dissolved.
Gently fold in the whipped egg whites, cream and fruit puree.
Add gelatin to the general mixture, pouring in a thin stream, without stopping stirring.

In contact with

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

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

This cheese cream is suitable for filling in a cake (), for leveling (but not under fondant), for filling cakes or decorating cupcakes (attractive toppers).

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

Place Philadelphia cheese in a mixer bowl.

And I sift powdered sugar onto it.

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

Then I pour in cold cream.

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

The cream cheese turns out snow-white.

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

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

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

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

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

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

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

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

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

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

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

Recipe 3: Cream cheese cream cheese for cupcakes

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

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

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

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

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

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

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

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

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

You can add vanillin and even a little cinnamon.

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

Recipe 5: cream cheese for cupcakes with berry puree

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

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

Place all ingredients in a bowl.

And beat with a mixer until smooth.

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

Bon appetit!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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