Cupcakes are a fairly new phenomenon among desserts... A cupcake is essentially a regular muffin or cupcake that is baked in special small molds and then decorated with a large cap of cream. And the more cream on the cupcake, the “cooler” it is, literally and figuratively! The cream for this “coolness” can be different, but it must have one main property - to keep its shape!

The best cream for cupcakes that keeps its shape is prepared on the basis of frosting. Frosting is a base for creams, created according to a special recipe, which provides the cream with the ability to keep its shape when making various decorations for cakes and pastries in the form of waves, curls, turrets, roses, etc. And, of course, decorating cupcakes with such a cream will allow you to easily to achieve a beautiful and tall hat of cream, which in size can even be larger than the size of a muffin (dough base) for a cupcake!

In addition, the use of frosting (vanilla or chocolate) will make your cupcake cream thicker and more delicious!

The most commonly used frosting cream recipes for cupcakes are:

Butter Cream for Cupcakes

The easiest cream for decorating cupcakes, a kind of classic pastry decor. It's very easy to prepare. Beat 250 gr. softened butter for 2 minutes. Gradually add the Vanilla Frosting mixture to it, continuing to beat. A couple more minutes - and the buttercream is ready. You can add color if you like. Remember that the oil must be of high quality and high in fat.

Cream Cheese for Cupcakes (Cream Cheese or Cheese Cream))

Compared to butter, cheese cream for cupcakes is lighter and slightly salty in taste. It resembles the popular cheesecake dessert. The original Cream Cheese recipe contains Philadelphia cream cheese. The preparation of the cream also begins with whipping very soft butter (170 gr.) With frosting (100 gr.). Next, add 1 tbsp. l. milk and 180 gr. "Philadelphia". Gently mix all the ingredients by hand.

Curd Cream for Cupcakes

This cream is also made from cheese, only cottage cheese. Look for the words “cottage cheese” or “curd creamy” in the name, such cheese is similar in texture to grated cottage cheese. Before starting cooking, the cheese should lie down for several hours in the refrigerator, and the butter in the room to soften. 100 gr. "Vanilla Frosting" and 115 gr. butter with a mixer for 5-7 minutes, then add the cheese and beat for a few more minutes until the mass becomes homogeneous and airy.

Cream for Mascarpone and Ricotta Cupcakes

Mascarpone and Ricotta cheeses differ from Philadelphia in a slightly more bland taste. Ricotta is sweet and usually made from skimmed milk. Therefore, this cream cheese is great for making low-calorie cream. To decorate cupcakes you will need 250 gr. cheese, 300 gr. fat cream, 200 gr. frosting. Mix cheese and frosting. In a separate bowl, whisk the cream with a whisk. Carefully add the cheese mixture to the cream, already with the help of a mixer.

Cream Cupcake Cream

For butter cream, we take heavy cream 33% and above. Beat about 400-450 ml of cream until soft peaks, then add 100 gr. frosting. Beat for 2 more minutes and you are ready to decorate the cupcakes.

Chocolate Cream for Cupcakes

You can make chocolate cream from both butter and cream. First, dilute the chocolate frosting with water to dissolve the cocoa. To do this, add to the frosting 2-3 tbsp. l. boiling water, stir and refrigerate. In a separate bowl, we begin to beat the butter (250 gr.) Or cold cream 33% fat (450 ml). The butter should acquire a lush, homogeneous consistency, and if cream is used, beat until thick. Mix the resulting mass and prepared frosting, then beat with a mixer for another 2 minutes.

With the use of sets of confectionery nozzles for decorating cupcake creams, they can become real masterpieces in decorating, as in these photos, which will add many delicious and joyful minutes to you and your loved ones!

Good afternoon, comrades! Winter is the best time for cupcakes, right? When you go outside less and less, and the oven not only bakes, but also warms your soul and body. In winter, there is always more time to play around in the kitchen with a pastry bag and cream. At other times of the year, you are content with simple muffins at best.

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

Cupcake Genius

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this ingenious invention. If cupcakes are mistaken for cakes, then These are the easiest and fastest cakes I have ever seen., well, except for the no less ingenious "potato", of course. And all why? First, because cupcake batter is prepared very quickly and usually by mixing dry and wet mixes. Secondly, these cakes are already individual in advance and do not require any special serving, slicing, etc. Well, the cream for cupcakes is the most pleasant part, because here you can fantasize endlessly ...

How to learn how to work with a pastry bag?

When I learned to work with a pastry bag, I took one cupcake and put a cap of cream on it, then removed this cream with a spatula and put it again, and again, and again. Until a certain pattern came out.

By the way, if you think you don't know how to work with a pastry bag, I advise you to change your mind. The only way to learn how to decorate cupcakes beautifully- Practice and practice again. From the first time, no one has yet succeeded in making a bouquet of roses on a cake.

When I first came to work as a pastry chef's assistant, I was assigned to make lemon tartlets. Then I understood that it was absolutely impossible for my fragile hand to plant even neat hats from Italian meringue, and even burn them with a burner. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes practice this). In short, after a few messed up and burnt meringues, everything went like clockwork, in the truest sense of the word.

This is all to the fact that, in addition to how to properly hold the bag in your hands, no one will help you with anything. It only takes time to adjust.

Here you can see the main nozzles with which I decorate cupcakes: open star , french pipe , straight tube , closed star .

Yes, and avoid plastic nozzles. The drawing from them turns out to be tin what dumb.

I prefer pastry bags disposable. You can buy these here .

In general, after such a verbose introduction, you can do cupcakes. I'll start with the simplest but no less delicious than the others.

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

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. And why don't we decorate them with fashionable cupcakes today?

To do this, we need only 2 ingredients:

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

Cooking:

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

Butter cream with condensed milk is an emulsion, that is, it is fat mixed with water. And since fat doesn't mix with water, we need to properly oxygenate the oil so that the water particles have something to cling to. So very important beat the butter well and add the condensed milk gradually!

We put 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 the previous recipe for all the nuances of preparing this cream ⇑

1. Beat soft butter with a mixer until an airy mass forms (about 5 minutes).
2. Add condensed milk one tablespoon at a time, beating well after each serving.
3. After the condensed milk is over, add one tablespoon of cocoa powder, beating again after each spoon.
4. Fill a pastry bag with cream and decorate 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 asset of Soviet culinary. The most beloved and most unique taste from childhood.

Ingredients:

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

Cooking method:

1. Beat the butter with a mixer until an airy mass forms (about 5 minutes)
2. Continuing to beat, we introduce one spoonful of boiled condensed milk, each time whisking until smooth.
3. If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with cottage cheese or cream cheese

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

For cream, take:

• butter, softened - 150 gr.
• powdered sugar - 150 gr.
• vanilla seeds - ½ pod or vanilla extract - 1 tsp
• cream or curd cheese - 300 gr. (perfect for hochland )

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

We prepare the cream as follows:

1. Put the butter, icing sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
2. Add cream or curd cheese, if desired - fruit and berry puree, and beat until a homogeneous mass is formed.
3. Then add lemon juice and beat again until smooth. (*If we make without fruit puree, do not add lemon).
4. Food coloring can be added to the finished cream and applied to cupcakes using a pastry bag.

5. Cheese cream with white chocolate

The combination of cream cheese and white chocolate is simply incredible.

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 extract - 1 tsp (optional)

Preparing the cream:

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

6. Chocolate cream with mascarpone and condensed milk

This is a cream that holds its shape well due to the presence of gelatin. Therefore, it must be cooked before baking cupcakes so that it has time to harden.

And I will tell you a secret, this is one of the most delicious creams that I have ever tried.

Required products:

• sheet gelatin - 10 gr. (can find here )
• dark chocolate - 100 gr.
• cream - 50 gr.
• condensed milk - 100 gr.
• mascarpone cheese - 500 gr. (For example, Bonfesto 78% )

How we cook:

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

7. Banana cream with mascarpone

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

Grocery list:

• fat cream, from 33%, cold - 250 ml (you can buy here )
• mascarpone cheese - 125 gr.
• sugar - 60 gr.
• vanilla extract - 1 tsp or vanilla sugar with natural vanilla
• banana, ripe and small - 1 pc.

Cooking:

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

8. Air cream with white chocolate

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 extract - 2 tsp

Cooking process:

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

9. Protein cream on Swiss meringue

In this recipe, we pasteurize the proteins in a water bath, so this cream can not be afraid.

For the recipe, let's prepare:

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

Recipe Execution:

1. In a heat-resistant bowl, put the proteins, sugar, vanilla and place in a water bath (the bottom of the bowl should not touch the water).
2. Whisking constantly, heat the whites until the sugar is completely dissolved (about 5 minutes).
   Rub the proteins between your fingers - grains of sugar should not be felt.
3. Only after the sugar has completely dissolved, remove the whites from the bath and beat with an electric mixer into a stable meringue until the bowl has cooled to room temperature.
4. We immediately decorate our cupcakes with ready-made cream.

10. Silky chocolate ganache

Perhaps one of the most beautiful and silky cream for cupcakes. It should be well brewed, so cook it the day before.

Compound:

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

Recipe:

1. Bring the cream, honey and instant coffee to a boil over moderate heat (no need to boil).
2. We put finely chopped chocolate, butter into cubes in a bowl and pour them with hot cream in two approaches: pour half - mix thoroughly with a whisk, pour the second half - mix again until smooth.
3. Cover the bowl with cling film and leave to cool overnight. at room temperature.
4. The next day, the chocolate ganache is ready to use.

This list can be continued indefinitely, but for the first time I think that's enough. You can browse the website for cupcake recipes and see other ideas. For example, I will give you and.

All delicious and beautiful cupcakes!

Good luck, love and patience.

Is the world divided into spirit and matter, and if so, what is spirit and what is matter? Is the spirit subordinate to matter, or does it have independent faculties? Is the universe evolving towards some goal? ... These and other eternal questions have tormented the great minds of mankind for many hundreds of years. People no less exalted than philosophers, but more close to simple joys - lovers and professionals of the confectionery art, are worried about their "eternal questions". Questions of sweet life. How to assemble a perfectly even cake? How to absolutely beat the egg white? How to make the perfect cream for cupcakes?
Let's take a closer look at the last important and basic question.
5 working recipes for perfect cream hats.

Cream based on mascarpone:

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

An indecently simple cream that can be used on its own or as a basis for experiments. All ingredients must be cold. Just mix and beat with a mixer until a stable shape. Any extract, flavor, dye can be added to this cream. In principle, you can even add berry puree. The only caveat: when adding the latter: the puree should be dense and thick, and the cream should be taken a little less than in the basic version. Cream on mascarpone is great for almost any kind of cupcakes. Our perfect pairing: Vanilla cupcake with cream topped with a few drops of vanilla flavor.

Cream Cheese Cream:

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

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

Ganache:

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

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

For white ganache, take:

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

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

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

If you love flavor combinations from your childhood, or want to try something new, Swiss meringue is the perfect solution. Why Swiss? Unlike the French meringue (white whipped dry with sugar), this meringue is more stable, unlike the Italian one (protein brewed with sugar syrup), it does not require shamanic dances with syrup and a thermometer. Take two proteins, add sugar, a pinch of citric acid and place it all in a steam bath. It is important that the bottom of the bowl does not touch the boiling water. Turn on the fire and start beating at a slow speed. When the mass reaches 65 degrees and the sugar dissolves, increase the speed and continue to beat until a steady state, without removing from heat. After that, remove the bowl from the steam bath and beat for about a minute until cool. An additional plus of the Swiss meringue: you can burn it with a burner and feel a bit like the hero of the movie "Toast".

Swiss meringue cream:

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

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

What cream to choose?!

When choosing a cream for cupcakes, first of all, you should pay attention to taste compatibility. Caesar's to Caesar, chocolate to chocolate, creamy to creamy. A rich chocolate cupcake with Swiss meringue cream, or a lavender cupcake with chocolate ganache will look extremely strange. On the other hand, no one forbids experimenting. After all, each of the basic cream recipes is just a blank slate for a future culinary masterpiece. Perhaps it is you who will discover a new, original combination that will be imitated by all subsequent generations. And no longer you, but others will ask a new eternal question: “What is added to this perfect cream hat ?!”

With love, Tortomaster team and Maria Sukhomlina.

Cupcakes - small cakes, which are also called fairy cakes, entered our lives relatively recently, but have already managed to fall in love with all the sweet tooth without exception. Cupcake cream is not the last thing in this pastry, because 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 of powdered sugar.

Cooking sequence:

1. Combine soft butter with powdered sugar and beat until fluffy.
2. Then gradually adding cream cheese, beat the cream until smooth for another five minutes.

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

Mascarpone step by step recipe

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

• 250 g mascarpone;
• 100 g of condensed milk.

How to do:

1. Put the chilled cheese and condensed milk in one container and beat with a mixer until a fluffy and uniform creamy consistency.
2. To give the cream a caramel note of taste, part of the condensed milk or its entire amount can be replaced with boiled condensed milk (“toffee”).

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

chocolate ganache

To prepare chocolate ganache for upsetting hats on 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%;
• 200 g dark or 300 g milk or white chocolate.

How to cook:

1. Put the cream on the fire, bring to a boil and remove from heat. Finely chop the chocolate, add to the hot cream and stir with a dry silicone spatula. Then return the mass to the fire again and heat until the chocolate is completely dissolved.
2. After that, cool the ganache a little, cover with cling film in contact and leave overnight to stabilize. Before decorating the cupcakes, the cream should be warmed up a little in the microwave.

Cupcakes are small, adorable cakes. A dessert that will not leave anyone indifferent, will give an extravaganza of taste and colors. Any cake, no matter how beautiful and tasty it is, will be on your plate only a small piece of the whole, and a cupcake will be a cake just for you. If you are interested in this amazing delicacy, then on our website you will find. These desserts are decorated with confectionery powder, toppers, marzipan, and filled with various jams. A true artist and creator has a place to roam. But a mandatory attribute of any cupcake is a cream that will give it uniqueness and beauty, airiness and lightness. There are many different recipes for cupcake creams, we offer you a few to choose from. So, how to make a cream for cupcakes with your own hands.

The simplest recipe for curd cream for cupcakes

A pastry bag is enough to decorate cupcakes with cream, but you must admit that when you have a choice of form, the process of cooking a dish turns into an exciting adventure. A confectionery syringe with different confectionery nozzles will help you with this. But whatever you use, you'll need a cupcake creamer recipe that holds its shape. Here are instructions for how to prepare it, and don't be fooled by its simplicity.

Ingredients:

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

Recipe for making a simple cream

The scheme for making cream at home:

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

In this recipe, cottage cheese can be replaced with and then you get a butter cream for cupcakes.

Butter cream for cupcakes - a time-tested classic

Composition of products:

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

buttercream recipe

How to make butter cream for cupcakes yourself:

1. As in the previous recipe for this dish, the butter must be taken out of the refrigerator in advance and kept at room temperature until it acquires a soft texture.
2. Milk is also preheated to 27-30 degrees.
3. Now mix butter and icing sugar with a mixer. Sometimes it is advised to pre-grind the mixture before whipping and only then beat. We'll leave that up to you.
4. After the butter and powder are beaten, add milk. Remember, it must be warm. And beat until smooth. Vanilla essence can be added while frothing milk.

This option also applies to cupcake creams that keep their shape, but the oil must be high in fat.

Mascarpone cupcake cream step by step recipe

Before we start cooking this sweet, let's figure out what mascarpone is.

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

We need the following list of products:

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

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

The process of making mascarpone cream

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

1. As in all recipes for making cream for cupcakes, first of all, cheese (mascarpone) and powdered sugar are mixed.
2. Separately whip milk cream, which should be at room temperature. To do this, use a whisk.
3. Now it's the turn to add the mascarpone and icing mixture to the cream. In this process, we use a mixer, but we choose the minimum speed and introduce mascarpone in small doses.

Hooray! Sweetness is ready. And you can proceed to the most creative part - decoration.

Cream Cheese for Cupcakes (Cream Cheese)

The preparation of this dish is based on any cream cheese, for example, such as or. Please don't confuse cream cheese with cottage cheese. Cream cheese resembles in consistency, and curd cheese - ground cottage cheese.

Thus, recipes for making buttercream for cupcakes or cream for mascarpone cupcakes can already be attributed to this category. But since these cheeses are very expensive, we suggest you make your own cream cheese for cupcakes and subsequently use it in any recipe we present. For this you will need:

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

Cream Cheese Cooking Scheme

A step-by-step diagram for making delicious cream cheese for cupcakes:

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

Video: Cooking Buttercream for Cupcakes