Cream for cupcakes that holds its shape: made from cottage cheese, chocolate, cream. Cheese cream for cupcakes: the best recipes, cooking features and reviews

Cupcakes attract not only their taste, but also their appearance. After all, it’s hard for those with a sweet tooth to pass up such cakes. If you are planning to prepare such desserts at home, then you will be interested in learning how to make cheese cream for cupcakes. Now let's look at a few recipes.

Exquisite cream with mascarpone

This is an incredibly delicious cream. And it is very easy to prepare. After production, it must be immediately applied to baked goods. In order for the cupcakes, the recipe for which we are describing, you will need:

two hundred grams of powdered sugar;
three hundred grams of cream (fat content more than 32%);
250 grams of mascarpone.

Making the cream at home looks like this:

First mix the mascarpone with powdered sugar.
Then whip the cream with a whisk.
Then add the cheese mixture to the cream. Add a spoonful at a time, constantly stirring with a mixer at low speed.
Now the cheese cream for cupcakes is ready. Now all you have to do is decorate your products with it!

Cream with curd cheese

Now we’ll tell you how to prepare it. The recipe is quite simple. This cheese cream for cupcakes turns out airy, light, with a delicate texture.

340 grams of curd cheese;
powdered sugar (100 grams will be enough);
115 grams of butter.

Preparing a delicious delicate cream looks like this:

First prepare the ingredients. To do this, let the butter melt until it becomes soft. But curd cheese, on the contrary, should be very cold. Therefore, do not take it out of the refrigerator in advance.
Now take a bowl. Add butter, then cheese. Then add powdered sugar.
Beat the ingredients with a mixer until smooth (this will take approximately 6-7 minutes).
If you want to make the cupcakes brighter and more colorful, add some coloring. For example, for this purpose you can use berry puree (raspberry, cherry) or cocoa.
After adding the dye, stir the mixture again. The cream is ready. The easiest way to apply it is with a pastry bag.

Delicious blueberry cream

The cooking process will not take much time. This cream can be made in a hurry.

For preparation you will need:

350 grams of curd cheese or soft cottage cheese;
2 teaspoons vanilla extract;
1 teaspoon vanilla sugar;
100 grams of powdered sugar;
a glass of blueberries;
120 grams of butter.

Step-by-step recipe for making blueberry cream for cupcakes:

First, take a deep bowl. Place all ingredients in it except blueberries. Then beat until the mixture has a homogeneous consistency.
Now grind the blueberries through a sieve. Pass the berry puree through cheesecloth to remove the pulp.
Next, add three tablespoons of blueberry puree to the curd and cream mixture. Stir. The cream is ready!

Cream cheese cream with cocoa

This mixture has a pleasant chocolate note. You can decorate cupcakes and cakes with cream. After cooking, it can be stored in the refrigerator for up to three days, but it is better to put it there in a closed container.

To make cream cheese frosting for cupcakes, you will need:

320 grams of sugar;
360 ml cream (heavy);
three tbsp. spoons of cocoa;
a pinch of salt;
230 grams of cream cheese (for example, Philadelphia);
a teaspoon of vanilla extract;
a pinch of salt.

Step-by-step recipe for making delicious cream:

First, mix the cocoa and cream in a large bowl (you only need to add a couple of spoons). You should end up with a creamy paste.
Then put it in the refrigerator for five minutes.
Next, add chilled cheese and cocoa to the cream. Beat the mixture with a mixer for thirty seconds. Now add sugar, vanilla and salt. Beat until a homogeneous mixture is obtained.
Then start pouring the remaining cream down the side. Continue beating the mixture during the process. Do not turn off the mixer until the cream is smooth. It can be used immediately after preparation. It can also be stored in the refrigerator for several days.

Curd and cheese option

This curd and cheese cream for cupcakes tastes like: The consistency is delicate, airy, light. We can say that this cream simply melts in your mouth. In addition, it is not as high in calories as, for example, oil.

To prepare this cream, the housewife will need:

a packet of vanillin;
thickener packet;
three hundred grams of curd cream cheese (for example, “Almette”);
200 ml whipping cream (38% fat);
100 grams of powdered sugar.

The process of making cream at home:

Pre-cool the cream, then pour it into a bowl. Then add the thickener and start beating with a mixer: first do this at low speed, gradually increasing the speed.
Whip the cream for 5-7 minutes until a fluffy, thick foam forms.
After this, place the cream cheese in another container. Add vanillin and sugar. Beat on low speed for about 60 seconds.
Now add cream to the cheese and carefully mix the mixture. That's it, the cream is ready. It goes well with berries and fruits, so you can decorate cupcakes with them.

Chocolate cream for those with a sweet tooth

It will appeal to those who love chocolate. Note that to prepare such a cream, you need to purchase the cream in advance, since it must stand in the refrigerator for at least eight hours.

For preparation you will need:

500 ml cream;
two hundred grams of chocolate (mint can be used);
100 grams of powdered sugar;
three hundred grams of curd cheese.

The preparation of chocolate cream is as follows:

Pour 450 ml of cream into a separate container. Start beating them with a mixer at medium speed. Gradually increase the power while beating. The whole process will take approximately 6-8 minutes.
After this, add powdered sugar and mix the mixture again with a mixer.
Then add curd cheese and beat the mixture again with a mixer.
Then chop the chocolate into a separate plate.
Then take a clean cup and pour the remaining fifty milliliters of cream into it. Boil them in the microwave.
Pour hot cream over chocolate. Let it sit like this for two or three minutes. Then stir the cream and chocolate until a smooth, thick liquid is obtained.
Now add the resulting composition to the whipped cream. Then stir the mixture until smooth. So the chocolate cheese cream for cupcakes is ready. If you don't have mint chocolate, use regular milk chocolate without any additives. You can add grated mint (a few leaves) to the mixture.

Cupcakes with cheese

Now let's look at the recipe for cupcakes with cheese cream. These products will not be sweet, but those who love cheese will like them. Making cupcakes with this cream is quite simple. These salty mini-cakes will decorate any table - both festive and everyday.

For preparation you will need:

cream and hard cheeses (150 grams each);
two eggs;
two tablespoons of sour cream (medium fat);
50 ml vegetable oil and milk;
two cloves of garlic;
half a teaspoon of baking powder;
150 grams of flour;
ten grams of parsley;
¼ teaspoon salt.

Prepare cupcakes according to the following scheme:

First of all, mix sunflower oil and eggs with milk. Whisk the mixture.
Next, in another container, mix the dry ingredients - salt, flour and baking powder.
Now combine both mixtures and mix thoroughly.
Then grate the cheese using a large grater. Add it to the dough, remembering to mix everything thoroughly again.
Spoon the batter into the molds. Bake in the preheated oven for about thirty minutes. Check the readiness of the products with a match.
During this time, you can prepare the cheese cream for the cupcakes. Take a bowl, put finely chopped herbs, sour cream, cream cheese and chopped garlic into it.
Now use a blender and thoroughly stir the mass, beat until creamy. Then decorate with it the products that have been baked during this time.

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.

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:

Combine soft butter with powdered sugar and beat until fluffy.
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:

Place the chilled cheese and condensed milk in one container and beat with a mixer until a fluffy and homogeneous creamy consistency.
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 a fat content of 33% or more;
200 g dark or 300 g milk or white chocolate.

How to cook:

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.
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:

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.
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:

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.
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:

Boil sugar and water over medium heat until the sugar is completely dissolved.
Beat the whites with citric acid until stable foam.
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.
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:

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.
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.
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:

Place cream, mascarpone, vanilla and regular sugar in a chilled bowl. Start beating these products at minimum speed with the cold beaters of the mixer, gradually increasing the speed to maximum.
When the consistency of the cream becomes the same as that of whipped cream, add puree from the pulp of one banana to it and 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.

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 make cupcake cream

Cheesy

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

Preparation:

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.

Protein

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.

Preparation:

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.

Creamy

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

Preparation:

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

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

Preparation:

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

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

Preparation:

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

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

Preparation:

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

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

Preparation:

Combine the yolks, sugar and starch in a bowl, mix gently without whisking, start heating in a water bath. Burner power is medium.
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.
Bring the mixture to a boil and bubbles appear on the surface. Count 120 seconds, then remove the bowl from the heat.
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

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.

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

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!

In contact with