Cupcakes are small cakes. Recently, they have gained great popularity in the confectionery world. Most often, biscuit dough is used for their base, to which vanilla, cocoa, ground almonds, pieces of fruit or marmalade are added to your taste. . From above, the mini-cake is beautifully decorated with cream using a special confectionery syringe. Cream for cupcakes can be different. The main thing is that it goes well with the biscuit itself.

Cream cupcakes. swiss butter meringue

This famous cream can be prepared at home. Roses from it turn out beautiful and remarkably retain their shape for a long time. Products for it require the simplest.

Required Ingredients:

• proteins (chicken) - 3 pieces;
• butter (butter, soft) - 250 g;
• regular sugar - 85 g;
• salt (cooking) - a pinch.

Cooking:

Lightly beat the chicken proteins and regular sugar in a water bath. As soon as the sugar dissolves and the mass becomes homogeneous, remove from the stove. Add salt, beat well with a mixer. Whipped proteins should be dense. In a separate bowl, beat soft butter until fluffy. Add vanilla sugar, beat again. Then literally add the whipped butter to the egg mixture, literally by a teaspoon, each time beating with a mixer. Ready can be stored in the refrigerator for a maximum of 72 hours.

Citrus Kurd

Citrus curd is excellent for any cakes, this onerecipenot only forcupcakes with cream. At first glance, it seems that it is difficult to cook it, but it is not. The basis of the Kurd is citrus juice, most often lemon. Less commonly used are oranges, tangerines or grapefruits. Thanks to the acid contained in citrus, eggs do not curl. The amount of sugar must be adjusted based on the degree of acidity of the fruit. The recipe also contains butter, it must be of excellent quality, without a margarine flavor.

Required Ingredients:

• lemons (medium size) - 2 pieces;
• eggs (chicken) - 2 pieces;
• sugar (regular white) - 100 g;
• butter (butter) - 1 full tablespoon.

Cooking:

Carefully remove the zest from one lemon. Squeeze lemon juice from both fruits. Mix zest, juice and sugar. Separately, beat the eggs with a regular fork.

Mix beaten eggs and lemon juice, leave for 30 minutes, then strain. Add butter to the resulting mixture and put on the stove. Cook over low heat until the curd thickens, stirring occasionally with a wooden spatula.

Easy cupcake cream recipes

Butter cream

The easiest and fastest recipe. This cream for cupcakes perfectly holds its shape, beautiful and neat roses are obtained from it. But there are also disadvantages - he loves the cold, so ready-made cakes must be stored in the refrigerator.

Required Ingredients:

• butter (butter) - 150 g;
• powdered sugar - 6 tablespoons.

For this recipe, be sure to use good quality oil. Otherwise, the taste of margarine can spoil the taste of cakes. Powdered sugar can be prepared independently by grinding ordinary granulated sugar in a coffee grinder.

Cooking:

Beat soft butter with a mixer with a little powdered sugar. Then, without stopping beating, gradually add the remaining powdered sugar. After that, beat with a mixer for 5-10 minutes until an air mass is formed. Put the resulting mass in the refrigerator.

Curd cream cheese

Making your own cream cheese is easy and fairly quick. This one for cupcakes will appeal to all lovers of curd cheese. The cream is thick. It is ideal for decorating pastries and cakes.

Required Ingredients:

• curd cheese (chilled) - 500 g;
• powdered sugar - 150 g;
• butter (butter, room temperature) - 180 g.

Cooking:

Beat butter with powdered sugar with a mixer. Then add curd cheese, beat again. The cream should be homogeneous.

If you don't have cottage cheese, you can also use cream cheese.

Custard

A traditional recipe that is prepared with eggs, milk and no wheat flour. It is easy to prepare, cakes with it are very tasty, with a pleasant aroma of vanilla.

Required Ingredients:

• milk (fat content 2.5%) - 150 ml;
• butter (butter) - 200 g;
• vanilla sugar - 1 teaspoon;
• regular sugar - 4 tablespoons;
• eggs (chicken) - 2 pieces.

Cooking:

Pour milk into a bowl, put on the stove, bring to a boil. Add regular sugar to milk and stir. In another bowl, beat the eggs with a whisk. Pour the hot milk into the egg mixture in a thin stream, whisking constantly. Put the egg-milk mixture on the stove, stirring constantly with a wooden spatula, bring to a boil. Turn off the stove immediately and let the mixture cool slightly. Beat soft butter with a mixer, add vanilla sugar at the end. Then pour in the slightly cooled milk mixture and beat again with a mixer until a thick cream is obtained.

Cupcake Cream Recipes was last modified: May 19th, 2016 by MaximB

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

Option with cottage cheese

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

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

For the result to exceed all your expectations, you should use pre-chilled products. This is the only way you can make a gentle, airy and uniform cream for cupcakes, the recipe of which is presented in this publication.

Process description

The cottage cheese is taken out of the refrigerator, combined with half of the available cream and beaten well with a mixer until a fluffy and most homogeneous mass is formed. After that, a few drops are added there, mixed well and removed to the side.

Place crushed butter and icing sugar in another bowl. All this is whipped with a mixer for eight minutes. Then the cream-curd mixture is gradually introduced into the resulting mass. It is important to continue to work with the mixer. Ready for cupcakes, which keeps its shape, is briefly sent to the refrigerator.

Protein variant

This recipe is so simple that even an inexperienced hostess who has never made such dishes before will master it without any problems. This delicious snow-white cream is able to decorate any pastry. To prepare it you will need:

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

So that the cupcake cream you prepared (the recipe with the photo is in front of you) does not turn out to be too cloying, it is recommended to replenish the above list with a pinch of salt or a few drops of freshly squeezed lemon juice.

Action algorithm

Separated from the yolks, the proteins are removed for a couple of minutes in the freezer. Immediately after that, they are combined with salt or lemon juice and whipped with a mixer. When stable peaks appear on the surface of the bowl, a couple of tablespoons of granulated sugar are introduced into the mass. At the same time, continue to beat until the grains completely disappear.

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

Chocolate variant

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

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

In order for you to get a truly delicious cupcake that holds its shape, you need to clearly maintain the recommended ratio of components. In a suitable small saucepan, combine cream and liquid honey and bring to a boil. Gradually add chocolate chips to the hot mass and mix well. The finished homogeneous cream is sent to the refrigerator. After it has completely hardened, cupcakes are decorated with it.

Variant with mascarpone

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

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

Step-by-step instruction

Softened butter, mascarpone, table salt and vanillin are combined in a deep bulk bowl. All this is well beaten with a mixer for about four minutes. Powdered sugar is gradually poured into the resulting mass and mixed until the smallest lumps completely disappear.

If the cream is too thick, dilute it with a little milk or cream. In an excessively liquid mass, add a little more powdered sugar. Last but not least, coconut flakes and chopped nuts are added to the almost ready-made mascarpone cream for cupcakes.

Option with condensed milk

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

• 200 grams of sour cream.
• Bank of condensed milk.
• A pack of butter.
• 300 grams of chopped walnuts.

In one container combine condensed milk and soft butter. All beat well with a mixer running at medium speed. Sour cream and chopped nuts are added to the resulting mass and beat again, trying to achieve the most uniform consistency. A fully prepared cream for cupcakes, which keeps its shape (the recipe is useful for every housewife), is put in the refrigerator and after a couple of hours is used to decorate a freshly baked dessert.

Butter option

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

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

First of all, you should deal with oil. It is slightly softened and whipped. Gradually, powdered sugar, vanillin or ground cinnamon are added to it. Chilled milk is poured into the resulting mass and beaten again with a mixer running at maximum speed. The result is a fluffy and airy cream, which is briefly placed in the refrigerator, and only after it has completely cooled, it is used to decorate freshly baked cupcakes.

Variant with cocoa

Chocolate cream prepared using this technology is incredibly tasty. Thanks to him, freshly baked cupcakes acquire an unusual aroma. To spoil your loved ones, double-check in advance whether your refrigerator has everything you need. In this case, you will need:

• Half a cup of heavy sour cream.
• A whole bag of butter.
• ¾ cup cocoa powder.
• A couple cups of powdered sugar.

To prepare a delicious chocolate cream for cupcakes, sour cream and butter are combined in one bowl. Everything is beaten well with a mixer. Powdered cocoa is gradually poured into the resulting fluffy mass and gently mixed with a special spatula.

Then, powdered sugar is added in small portions to the same container. In this case, you need to constantly mix the contents of the dish. In order to avoid the formation of the smallest lumps at the final stage, the almost ready-made chocolate cream for cupcakes is whipped for a minute with a mixer and used to decorate a freshly baked dessert.

Option with milk

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

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

In a deep container, combine eggs and a tablespoon of milk. Wheat flour is also added there. In a separate saucepan, granulated sugar and the remaining milk are mixed, sent to the fire, brought to a boil and the first part of the cream is gradually poured into it. The contents of the dishes are thoroughly mixed and boiled until thickened for about seven minutes.

After that, the container is removed from the stove, butter is added to it and cooled to room temperature. Then the cream is briefly sent to the refrigerator and used to decorate cupcakes.

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 preparing 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

Cupcakes are small cupcakes from America that have recently become popular with us.

Their feature is a characteristic creamy "rosette" crowning them from above.

The cream is made according to different recipes and using a wide variety of ingredients:

from the most sophisticated to the most uncomplicated.

In this article we will tell you how to make cream for such cupcakes.

cream recipe

Ingredients:

• Butter - 200 grams;
• 0.5 cups of heavy cream;
• Chicken eggs (yolks) - 2 pcs;
• Sugar - 140 grams;
• Gelatin - packaging;
• Vanillin - to taste (optional).

Cooking method:

• 1. Whisk the eggs. In a medium saucepan, mix and beat the egg yolks with sugar and vanilla. Then gradually introduce the cream, not forgetting to stir the mass. At the end, add warmed gelatin - follow the instructions on the package to dissolve it.
• 2. Place in a water bath. Put the pan on boiling water, on a steam bath and hold it like that, stirring the contents of the pan in a circular motion. Reduce the fire after a few minutes. When the egg mass is completely thickened, remove the pan from the heat and cool. Congratulations - you've made egg fondant, the main ingredient in egg yolk custard. It remains to finish the creamy mass directly.
• 3. Mix the cream. The frozen butter from the refrigerator must be heated and softened with a fork so that it has the same consistency as egg fudge. Then these two different components must be converted into a single, dense, and very lush homogeneous mass. To do this, move the oil into a separate container (with high walls) and work with it with a fork. Then, with a spoon, add a little egg fudge to the container, and then connect the mixer. A few minutes of productive work - and part of the cream is ready. Then add a little more fondant, beat the cream again with a mixer. And so on until the end.

Recipe with cottage cheese

Ingredients:

• Cottage cheese (fatty) - 150 grams;
• Slightly melted butter - 150 grams;
• Powdered sugar - 150 grams;
• 250 ml of milk;
• Vanilla essence - a drop or two is enough.

Time for preparing: 15;

Servings: 5-6;

Number of calories: 280 kcal per 100 grams.

Cooking method:

• 1. Beat the cottage cheese. The preparation of the cream begins with kneading the curd and turning it into a semi-homogeneous mass. This process is most conveniently carried out using a blender or mixer, but you can also use a regular kitchen whisk, although in this case the process will take 10-15 minutes. Whipping the curd mass, pour 25 ml of milk to it and continue to beat the mass, tracking its consistency. If the curd mass has acquired splendor and uniformity, then add a couple of drops of essence and stir the curd a little more with a spoon.
• 2. Whip the butter. Set the container with the lush curd mass aside and remove the butter, which should be stored at room temperature, and therefore be slightly softened and melted. Mix the butter with powdered sugar in a separate bowl and beat it with a mixer until it “swells” and becomes foamy.
• 3. Mix butter and cottage cheese. Finally, as a final chord, you need to combine these two components that make up our main ingredient for a creamy mass. Fluffy butter and curd masses should be mixed and beat gently at medium speed, and then refrigerate for twenty minutes.

Recipe with chocolate

The peculiarity of this recipe is fundamentally different from the previous two, as well as the taste characteristics of this cream, since this feature is chocolate.

Time for preparing: 70 minutes;
Servings: (approximately) 6 servings;
Number of calories: 340 kcal (per 100 grams).

Ingredients:

• Chicken eggs (proteins) - 4 pcs;
• Real dark chocolate - 200 gr;
• Sugar sand - 100 gr.

Cooking:

• 1. Prepare the ingredients. Before you start cooking, you must properly prepare all the components. First of all, break the chocolate bar into pieces and melt it in the microwave. Cool the eggs in the refrigerator, and then separate the proteins from the yolk, and then place them in a separate container.
• 2. Prepare the egg mass. Beat the chilled egg whites in a blender for 10 minutes, until a homogeneous viscous consistency. Then pour sugar into this mass and whisk for some more time. The finished protein mass will resemble fresh sour cream in its density and density, while there should not be any pieces of sugar - it should all dissolve in the protein.
• 3. Add chocolate. Allow the melted chocolate to cool slightly, and then gradually begin to pour it into the whipped protein mixture, while making circular movements with a spoon. Beautiful chocolate stains will remain - this does not bother us in any way.
• 4. Start baking the cream. This type of cream can be considered as an independent dish, so you can experiment, for example, try pouring some cream into silicone molds and put them in the oven, bake for an hour at a temperature of 130 degrees. You will get something like a chocolate marshmallow, but much more tender and pliable.

Time for preparing: 30 minutes;
Servings: 1 portion;
Number of calories: 300-350 kcal (per 100 grams);

Ingredients:

• Butter - 200 g;
• Chicken eggs (yolks) - 2 pcs;
• Sugar - 140 g;
• 0.5 cups of milk;
• Tablespoon of cocoa.

This custard recipe is also known as “creme charlotte” - it is often used in expensive cakes in many Western European countries, and has a whole bunch of cooking options, mainly due to its malleability and compatibility with almost any worthy ingredient, for example with flavored alcoholic drinks like rum or amaretto, or with fruit essences.

In this case, we use only one tablespoon of cocoa as an additional ingredient to give a taste sensation.

How to cook cocoa cream? Everything is more than simple, because this recipe is just a slightly modified previous recipe for egg yolk-based cream that we described, only instead of packing gelatin and vanilla sugar, you need to throw a spoonful of cocoa into carefully beaten egg fondant.

That's all the changes. At the same time, the dessert completely changes (and not for the worse) its architecture, aromatic properties, and taste. By this, the author of the recipe only wants to show that the scope for experimenting with this type of custard, unlike the more demanding protein cream, is practically unlimited. Feel free to experiment and create your own creamy masterpieces.

egg white recipe

Time for preparing: 30 minutes;
Servings: 1 portion;
Number of calories: 194 kcal (per 100 grams).

Ingredients needed for cooking:

• Egg whites - 3-4 pieces (if the eggs are small, then 5 pieces);
• Sugar - 100 grams;
• Vanillin or vanilla sugar - one sachet;
• Citric acid - on the tip of a table knife.

Step by step cooking method:

• 1. Prepare the egg white. The eggs must be very carefully broken and the whites separated from the yolks, placing them in a fairly deep container - preferably in a saucepan, because the volume of the mixture will increase significantly during the cooking process. At the same time, it is best to prepare the proteins for use in one day, leaving them to cool overnight in the refrigerator so that the protein mixture acquires the necessary elasticity and whips easily. The total mass of the protein should be approximately 120 g. Beat the cooled protein with a mixer, blender, or a regular whisk until it reaches uniformity and the surface of the mass is covered with thick foam.
• 2. Add other components. Pour the sugar into the protein mass, squeeze and mix the contents of the bowl with a fork, then add vanillin and citric acid, stir again. You should have a thick and homogeneous mixture. This is the cream in its original state, now it needs to be given a more appropriate consistency.
• 3. Place the cream on the steam bath. A container with a creamy mass, which is still far from the possibility of being used in culinary business, must be placed on a steam bath with boiling water, while the boiling water should “breathe into the back” of the bottom of the container with cream, framing it with clouds of steam. As soon as the water begins to boil, immediately use a mixer and beat the creamy mass very thoroughly for about eight minutes, watching how the sugar and vanillin residues dissolve into a thick homogeneous mass. Then remove the dishes from the boiling pot and stir the same amount more. The cream will thicken and change consistency before your eyes.

Beat the mass until it thickens to a marshmallow state. Ideally, the cream should not even fall off a tablespoon when tilted - it is so thick and dense.

In fact, that's all. Usually, ready-made creams in the confectionery business are colored with food colors, and various flavors are often added to them, but in our classic method of making creams, a pure protein confectionery decoration is obtained. muffins

Different types of cupcake creams

History reference

Cupcake (i.e. literally cup and cake - a cake in a cup) is a product of American culture, a traditional American delicacy, the first mention of which dates back to 1796 in Amelia Simmons' cookbook.

Half a century later, another American, Eliza Leslie, popularized this dessert dish in her cookbook, while creating a fashion for small cakes in America, which in the future resulted in the creation of cupcakes with their signature cream cap.

Around the same time, the now classic cupcake dough baking scheme was invented, which can include many components, but must contain four ingredients: flour, sugar, butter and eggs. Around the same time period, the approximate dimensions of the delicacy were formed: this is a dessert, one serving of which is designed for one person and, on average, is about 60 grams and 5-6 centimeters in volume.

Although the average person is more interested not in the size of the cakes, but in their nutritional value. And for good reason: despite its small size, a cupcake, like any biscuit cake, is quite high in calories, and this is even if you do not take into account the cream.

On average, the calorie content of cupcakes hangs around 350 kcal, although there are recipes for low-calorie cupcakes, and even low-calorie cream for cupcakes, but they cannot be classified as “sweets” or even “confectionery”, so nothing like that was given in this article.

It is not known who actually invented cupcakes, but it definitely happened in the USA. It is safe to say that at that glorious time at the beginning of the 19th century, the good old pastries known to us were created, and already modern Americans, honoring traditions, and still remembering its unwritten rules, came up with modern cupcakes with a branded “rose” on her.

An ordinary cupcake will sparkle with new flavors and will look worthy thanks to a cream decoration called a cupcake. To impress with appearance, as well as to raise the culture of everyday life, it is necessary to properly prepare cupcake cream that keeps its shape. The result depends on stability. We offer the simplest and most successful options for creative inspiration that will help make your holiday unforgettable.

Many people are wary of making cream from proteins, but in this version they are pasteurized in a water bath, so there will be no harm to health. Suitable protein cream for the shape of any kind of cupcakes.

Ingredients:

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

Cooking:

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

Mascarpone step by step recipe

Delicious, airy cream with a 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.

Cooking:

1. To speed up the process, use only chilled cream. Also, hold the dishes in which you are going to prepare the cream in the cold in advance.
2. Pour cream into bowl. Place cheese. Sprinkle with sugar. Add essence. Turn on the mixer. First you need a minimum speed, then gradually increase it.
3. When the mass turns into a lush foam, mash the banana and introduce in parts. Mix. You should get a uniform consistency. Decorate cupcakes only chilled, otherwise the cream will flow.

chocolate ganache

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

Ingredients:

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

Cooking:

1. Put honey or molasses into the cream. Boil.
2. Chop chocolate. Fill with hot mass. Stir gently using a spatula.
3. Put away in the cold. Cool to such a temperature that the mass can hold its shape.

Sour cream cooking option

A versatile 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.

Cooking:

1. Keep the oil in a warm room. It needs to be softened. This will take two hours.
2. Place the container on the stove. Pour in water. Place more dishes on top. In the upper bowl, mix the egg with sour cream. Sprinkle with sugar. Pour in vanillin. Add flour. To prevent the cream from becoming bitter, you can not add a lot of vanilla.
3. When the liquid in the first container boils, place the second one on top. Stir constantly until the mixture thickens. It will take about five minutes.
4. Check the mass for readiness. If you run a spoon over the surface and the mass does not flow back, then the cream is ready.
5. Cover with foil. Place in the cold.
6. Whip the oil. Take a spoon and add the cooked mass in portions. Whisk constantly in the process. The cream should be thick and firm.

Cream cheese or cream cheese

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

Ingredients:

• powdered sugar - 130 g;
• vanilla essence - 0.5 tsp;
• butter - 120 g;
• cream (cottage cheese) cheese - 230 g.

Cooking:

1. Keep the butter out of the refrigerator for several hours, bring to a soft state.
2. Mix butter and cheese. Beat until smooth and fluffy.
3. Pour powder in small parts, the amount of which can be adjusted according to taste preferences.
4. Fall asleep vanilla. Mix.

Custard method with condensed milk

Dessert thanks to this cream 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.

Cooking:

1. Pour flour into milk. Sprinkle with sugar. Stir. Stirring constantly, boil until thickened. Turn on the mixer. Cook while whisking constantly. The mass should become thick and without lumps. Remove from stove. Cool down.
2. Pour in the condensed milk. Add softened butter. Turn on the mixer. The turnover will be minimal. Whisk.

Cupcake cream cheese that holds its shape

According to this option, you get the perfect cream that will not exfoliate.

Ingredients:

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

Cooking:

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

Banana treat for dessert decoration

It turns out very gentle. To keep the cream perfectly in shape, use unripe fruits.

Ingredients:

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

Cooking:

1. Get oil ahead of time.
2. Mash bananas to desired size.
3. Pour in the juice. The lemon is needed to keep the banana puree from turning brown.
4. Add vanilla. Mix.
5. When the butter is soft, turn on the mixer. Whisk. It will take five minutes. The mass will become light and lush. Alternating, pour powder and puree in small batches. Continuing to beat.
6. Cool the prepared mass.

Butter cream with citrus flavor

With an airy texture and amazing aroma, this variation will delight everyone.

Ingredients:

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

Cooking:

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

Cream with marzipan that keeps its shape

To delight the dessert with an exquisite taste, complement the cream curls with marzipan decor. 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;
• powder - 160 g of sugar.

Cooking:

1. Melt chocolate. You can use any method convenient for you, the main thing is that the chocolate melts, but does not boil. Cool, the mass should be at room temperature.
2. Place oil in a bowl. Turn on the mixer. Beat at medium speed. The mass should become lush. Pour in chocolate. Add cheese. Pour in vanilla powder. In the process of adding ingredients, the mixer must be constantly running.
3. In order for the cream not to slip off the cupcakes, the mass should be kept in the cold.
4. Form decorations from marzipan by placing on ready-made cupcakes.

• In order for the finished product not to delaminate, all ingredients must have 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 flavor, you should add a spoonful of cognac.
• Heavy cream can be replaced with natural yogurt. Use only a thick component, otherwise the cream will flow.