Cream for cupcakes from condensed milk. Making cream for cupcakes

09.08.2019 Macaroni, pasta, dumplings

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

How to make cream for cupcakes

The right mass for decorating cupcakes should be dense - otherwise it will soak the pastry, make it wet. The fastest cream is ordinary whipped cream in a can that retains its shape after cooling. However, they are not always available, and the composition of the store product makes you think several times. Professionals recommend making your own cream for cupcakes by choosing one of the traditional recipes. All of the options below require refrigeration before serving. In some cases, not the cream itself is sent to the refrigerator, but the dessert already decorated with it.

Step by step video recipe

Ideal for connoisseurs of American cuisine: cream cheese for cupcakes, if desired, can also be used as a filler for cheesecake. After 5-6 hours after being placed in the refrigerator, it becomes dense, perfectly holds the given shape. Cream cheese, which is the main ingredient, is difficult to replace - apart from the classic Philadelphia, nothing will give a traditional taste. In its absence, it is better to find another recipe for cream for cupcakes.

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

Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
The mixer nozzles are plastic spatulas: they will not clog the mass, but leave it airy. Beat cheese and soft butter on medium speed, add vanilla essence, carefully add powdered sugar.
When the consistency is smooth, refrigerate and place in a piping bag to squeeze onto cupcakes.

If this cream is put in a hot oven for a few minutes, you will get meringues or meringues - airy crispy cakes. In a non-thermally processed form, it is rarely used, since the basis of the cream is raw egg whites. In order to reduce the likelihood of Salmonella contamination, professionals recommend warming up the mass during whipping. So you get 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.

Break the eggs and separate the whites into a dry cold bowl, put it in a large bowl of water. Beat with a mixer until a dense foam, when the water under the proteins is heated.
Gradually add sugar and citric acid, continuing to work with a mixer. Add soft butter in pieces there, pour in water and do not beat, but stir.
When the sugar dissolves, remove the bowl from the stove. Let the mixture cool and beat gently to get a thick and perfectly smooth mass. Enter the fruit puree, mix again and decorate the cupcakes.

If you like the traditional top of whipped cream the most, you can make your own. The only drawback of such a cream is the inability to keep a given shape, so they will have to be eaten very quickly. It is undesirable to store cupcakes with whipped cream even in the refrigerator for more than a day: they will become wet and spoil quickly.

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

Chill 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 icing sugar and vanilla until it begins to thicken.
Introduce food coloring, which is easy to replace with berry juice in the same volume, mix the creamy mass with a spatula, start laying out on cupcakes.

With mascarpone

Cream cheese, which is the basis of the famous Italian dessert "Tiramisu", gives a very delicate taste that does not require sweeteners, a dense texture. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese itself and heavy cream. In order to reduce calories, take curd cheese instead of mascarpone. For a more interesting taste, you can pour amaretto or any liquor into the mixture.

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

It is recommended to whip the cream with a whisk, not a mixer. Put the mascarpone into a large bowl and mix with a spatula until it becomes a soft creamy mass.
Combine the cheese and cream, with a mixer at the lowest speed, bringing them to a thickening, 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 immediately decorate the cupcakes with the resulting cream, but after that you need to send them to the refrigerator so that the elegant hat freezes.

Chocolate filling for cupcakes

The mass prepared according to this recipe is multifunctional: it can be used as a classic external cream and as a filler. In the latter case, it will remain soft even after cooling, and a little more milk is allowed in its composition - in the volume indicated below. If you want to cover the cupcakes with the finished mass, and not fill it, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, and it is better to take pure chocolate for the filling.

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

Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
Pour in the milk and put in the soft butter. Heat the mixture and mix 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 medical syringe for 3 cubes.

lemon cream

Delightful fresh sourness, 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 keeps 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. The ingredients listed 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, combine it with liquid honey. Drain the juice obtained from their pulp there.
After an hour, strain the liquid, add the beaten egg and butter to it, boil until the mixture begins to thicken.

Cupcakes with custard

One of the most difficult 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 oily, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and accuracy. However, this cupcake cream recipe requires special care and accuracy.

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

Cupcakes - small cakes, which are also called fairy cakes, entered our lives relatively recently, but have already managed to fall in love with all 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.

Table of contents [Show]

Cream cheese for cupcakes

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

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

Cooking sequence:

Combine soft butter with powdered sugar and beat until fluffy.
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 hats on muffins, but after an hour spent in the refrigerator, it will acquire the necessary stability and density, so cold stabilization 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:

Put the chilled cheese and condensed milk in one container and beat with a mixer until a fluffy and uniform creamy consistency.
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:

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.
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.

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 icing sugar.

Cooking step by step:

Pour the cold cream into a chilled container and beat with a mixer until stable peaks. In order for the cream to whip without problems, you need to put the whisks of the mixer 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 the components are completely combined.

Sour cream option

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

For this you need to take:

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

The sequence of preparation processes:

In a saucepan of a suitable size, combine all the components of the cream together 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, put soft butter cut into small cubes into it and beat into a homogeneous lush mass. The cream is so thick (there is a spoon in it) that you can get to work without cooling it in the refrigerator.

Protein cream for cupcakes that holds its shape

For a durable, well-kept protein cream, you will need:

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

Cooking:

Boil sugar and water over medium heat until the sugar is completely dissolved.
Beat egg whites with citric acid until stiff.
Pour the syrup into the egg whites in a thin stream while continuing to beat. Following the syrup, send very soft butter and vanillin in small pieces into the cream.
Beat the cream until completely cooled for 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-oil cream that holds its shape.

Butter cream with citrus flavor

For fragrant orange oil cream, you need to prepare:

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

Cooking method:

First you need to rinse in cold water and boil the oranges. To do this, after boiling, citrus fruits are boiled for five minutes, the water is drained, a new one is poured and boiled for another 10 minutes after boiling. Drain the water again and cook for another 15 minutes in a new liquid.
The cooled fruits are cut into pieces, the bones 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 in small portions, sweet orange mass is introduced. After a short stabilization in the cold, the cream is ready for use.

Banana treat for dessert decoration

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

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

Work algorithm:

Put the cream, mascarpone, vanilla and regular sugar into a chilled bowl. Start beating these products at minimum speed with 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 gently mix with a spatula so that the mass does not fall off. Instead of a banana, you can take 100 g of any berry or fruit puree.

Good afternoon, comrades!

Winter is the best time for cupcakes, 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 or syringe. 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 that I use to decorate cupcakes: open star, French tube, straight tube, closed star.

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 essence or aromatic alcohol - 1 tsp (optional)

Cooking:

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.
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.
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 ⇑

Beat soft butter with a mixer until an airy mass forms (about 5 minutes).
Add condensed milk one tablespoon at a time, beating well after each serving.
After the condensed milk is over, add one tablespoon of cocoa powder, beating again after each spoon.
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:

Beat the butter with a mixer until an airy mass forms (about 5 minutes)
Continuing to beat, we introduce one spoonful of boiled condensed milk, each time whisking until smooth.
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.
cream or curd cheese - 300 gr.

* 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:

Put the butter, icing sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
Add cream or curd cheese, if desired - fruit and berry puree, and beat until a homogeneous mass is formed.
Then add lemon juice and beat again until smooth. (*If we make without fruit puree, do not add lemon).
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 essence - 1 tsp (optional)

Preparing the cream:

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

6. Chocolate cream with mascarpone and condensed milk

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

Required products:

sheet gelatin - 10 gr.
dark chocolate - 100 gr.
cream - 50 gr.
condensed milk - 100 gr.
mascarpone cheese - 500 gr.

How we cook:

Soak the gelatin leaves in cold water for 10 minutes.
In the meantime, melt the chocolate broken into pieces in a water bath, stirring regularly.
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.
Pour cream into melted chocolate and stir until smooth.
Then add condensed milk and mix again with chocolate.
Put the mascarpone in a separate bowl and pour the chocolate into it, mix with a whisk until a homogeneous cream is formed.
Cover bowl with cling film and refrigerate for 2 hours.
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
mascarpone cheese - 125 gr.
sugar - 60 gr.
vanilla essence - 1 tsp
banana, ripe and small - 1 pc.

Cooking:

Whipping cream should always be cold, and it is advisable to cool the whipping bowl as well. So the process will go faster.
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.
After the cream acquires the consistency of whipped cream, introduce a well-mashed banana and gently mix until smooth.
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 essence - 2 tsp

Cooking process:

Break white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove the chocolate from the bath and leave to cool.
Put soft butter in a mixer bowl along with powdered sugar and beat well until a fluffy cream (about 5 minutes).
Add the completely cooled white chocolate to the butter cream and beat for a couple more minutes.
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 essence - 1 tsp
food coloring - optional

Recipe Execution:

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).
Whisking constantly, heat the whites until the sugar is completely dissolved (about 5 minutes).
Rub the whites between your fingers - grains of sugar should not be felt.
Only after the sugar has completely dissolved, remove the whites from the bath and beat with an electric mixer into a stable meringue until the bowl has cooled to room temperature.
We immediately decorate our cupcakes with 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:

Bring the cream, honey and instant coffee to a boil over moderate heat (no need to boil).
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.
Cover the bowl with cling film and leave to cool overnight at room temperature.
The next day, the chocolate ganache is ready to use.

This list can be continued indefinitely, but for the first time I think that's enough. You can browse the website for cupcake recipes and see other ideas. For example, I will give you chocolate cupcakes with chocolate icing and coffee-nut cupcakes with mascarpone cream.

All delicious and beautiful cupcakes!

Good luck, love and patience.

Everything. Till. Till.

Cream for cupcakes

How to make cream for cupcakes

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

Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
The mixer nozzles are plastic spatulas: they will not clog the mass, but leave it airy. Beat cheese and soft butter on medium speed, add vanilla essence, carefully add powdered sugar.
When the consistency is smooth, refrigerate and place in a piping bag to squeeze onto cupcakes.

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.

Break the eggs and separate the whites into a dry cold bowl, put it in a large bowl of water. Beat with a mixer until a dense foam, when the water under the proteins is heated.
Gradually add sugar and citric acid, continuing to work with a mixer. Add soft butter in pieces there, pour in water and do not beat, but stir.
When the sugar dissolves, remove the bowl from the stove. Let the mixture cool and beat gently to get a thick and perfectly smooth mass. Enter the fruit puree, mix again and decorate the cupcakes.

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

Chill 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 icing sugar and vanilla until it begins to thicken.
Introduce food coloring, which is easy to replace with berry juice in the same volume, mix the creamy mass with a spatula, start laying out on cupcakes.

With mascarpone

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

It is recommended to whip the cream with a whisk, not a mixer. Put the mascarpone into a large bowl and mix with a spatula until it becomes a soft creamy mass.
Combine the cheese and cream, with a mixer at the lowest speed, bringing them to a thickening, 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 immediately decorate the cupcakes with the resulting cream, but after that you need to send them to the refrigerator so that the elegant hat freezes.

Chocolate filling for cupcakes

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

Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
Pour in the milk and put in the soft butter. Heat the mixture and mix 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 medical syringe for 3 cubes.

lemon cream

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

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

Combine the yolks, sugar and starch in a bowl, mix gently without beating, start heating in a water bath. Burner power is medium.
Pour milk in tablespoons: the success of the entire operation will depend on the freshness of this product. If it begins to curdle, it is better to refuse attempts to prepare a cream.
Bring the mass to a boil and the active appearance of bubbles on the surface. Calculate 120 seconds, then remove the bowl from the fire.
Enter soft butter, mix and cool the cream. Decorating cupcakes with it is very simple: transfer the mass into a pastry bag or bag with a cut corner, squeeze it onto a cupcake, giving it any shape.

Video: cream for cupcakes without butter

Delicate buttercream for delicious cupcakes

Buttercream for cupcakes will make the dessert perfect, disappearing from the table in seconds.

Cupcakes are a delicious treat, but the amazing taste of a dessert is not always the result of long and painstaking work. The secret lies in the cupcake buttercream recipe that anyone can make.

Cream cheese cupcake cream

You can start your acquaintance with the magical world of creams for cupcakes and cakes with the simplest, but no less tasty option based on cream cheese. To prepare it, you will not need any special knowledge in cooking, or any rare products. All you need is butter, cheese and powdered sugar.

The main secret lies in the preparation of products: the butter should be soft and warm, and the cheese, on the contrary, hard and very cold. Before you start cooking, remove the first from the refrigerator, and leave the second in it. Products should lie down like this for several hours, preferably overnight. Compliance with these conditions will allow you to achieve a dense, but delicate texture of a creamy delicacy, combined with an amazing melting taste. The finished cream turns out to be quite dense and perfectly holds the shape of caps on cupcakes.

The cooking process is incredibly simple: place all the ingredients in a deep bowl and beat with a mixer for about 5 minutes until a homogeneous consistency is obtained. It is necessary to make such a cream flavored or colored at the stage of mixing the ingredients. You can add cocoa, fruit or berry puree, vanilla essence, jam - anything you like. The longer you beat, the more uniform the color will be. If you need a pure white cream, then butter and sugar are first whipped (5-10 minutes at maximum speed), and only then cheese is introduced into the mixture.

To decorate the cupcakes with the finished mass, it should be transferred to a pastry bag and carefully squeeze the right amount over the dessert.

Cream for cupcakes based on cream and curd cheese

In fact, this is a variant of the previous recipe, but such a butter cream for cupcakes turns out to be softer and lighter - cream is used instead of butter.

Approximate consumption of products:

Cream (fat content not less than 33%) - 100 gr.
Curd cheese - 500 gr.
Powdered sugar - 90 gr.

Cooking method:

Cream must be chilled before whipping. It is recommended to put the bowl and whisk for whipping in the freezer for a few minutes. Whip the cream for a long time, at maximum speed, until stable peaks appear, then add curd cheese and powder. Continue whisking the ingredients until a homogeneous mass is obtained. Curd cheese has a subtle salty taste, which not only does not spoil the dessert, but also makes it less sugary. Instead of cottage cheese, you can use any cream cheese, such as mascarpone or Philadelphia.

To make the creamy mass more elastic, you should remove it for 1-2 hours in the refrigerator.

The finished product has a snow-white shade and a surprisingly delicate taste. The proportions of the ingredients can be varied depending on personal preferences, slightly changing the consistency of the cream. Creamy decoration for cupcakes can be varied with all kinds of additives, for example, vanilla.

Buttercream, prepared according to the above recipes, keeps its shape for quite a long time, for good reason it is great for decorating cupcakes. Even at room temperature, finished confectionery can stand for several days.

You can decorate cup cakes, as cupcakes are sometimes called, with ganache. This option will appeal to all chocolate lovers. Ganache is a mixture of heavy cream and melted chocolate.

To make chocolate buttercream decoration you will need:

Fatty cream (not less than 33%) - 110 ml.
Butter (unsalted) - 40 grams.
Chocolate (you can take any) - 100 grams.
Sugar - 2 tbsp. heaped spoons.

Cooking method:

To prepare such a cream, you need to pour the cream into a saucepan, add sugar, stir, bring to a boil and remove from heat. Sugar can be replaced with honey, the taste will be much more interesting.

Chop the chocolate in advance into small pieces, transfer to a bowl and pour over the hot creamy mixture. Leave the mass without stirring for a couple of minutes. After that, gently stir the ingredients with a whisk, add the butter, mix again.

Cupcakes should be decorated with ganache immediately after cooking; when cooled, the mass will lose its luster. Chopped nuts, all kinds of flavors, as well as liqueurs can be added to the chocolate mass. With the help of these additives, you can achieve an amazing taste of cupcake cream.

Whipped cream

Well, the simplest decoration for cupcakes will be ... That's right, whipped cream. This airy cream is suitable for those sweet tooth who do not want to spend time cooking. The delicacy is prepared quickly and simply.

Hold the bowl for whipping for a few minutes in the freezer, then pour chilled heavy cream into them. Beat on high speed until thickened (about 5 minutes), then add powdered sugar a tablespoon at a time, stirring with a whisk each time. Whisk the mixture until firm peaks form.

You need to whip the cream for quite some time, but only until they become elastic. Beating too long will turn them into butter. When decorating cupcakes and cakes, it is important to remember that, unlike other creams, cream does not hold its shape well, settling over time. You need to apply a cream cap on cupcakes shortly before serving dessert.

Print version "

Cupcake cream that keeps its shape

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

How to cook:

Powdered sugar - 70 g
Cream cheese - 500 g

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

How we cook:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

5. Curd soufflé

Sugar sand - 1 tbsp
Eggs -2 pcs
Vanilla extract - 1 tsp
Butter - 125 g

Cooking method

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

Cooking process

7. Chocolate ganache

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

Egg whites - 2 pcs.
Sugar - 150 g
Vanilla extract - 1 tsp

9. Fruit cream mousse

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

What do we have to do:

Sources:

It’s hard to believe, but I finally did it: I collected all my favorite cupcake cream recipes in one place. Cupcakes turn out neat and beautiful if the cream keeps its shape well. Another condition for beautiful caps on cakes is a good skill in working with a pastry bag. It takes practice, a lot of practice.

You can fill the bag with cream, put a free bowl next to it and start exercising. Squeeze a small amount of cream onto the cupcake, then remove the cream with a spatula 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 transferred back to the pastry bag and the decoration experiment repeated.

Let neat hats not turn out right away, this is a matter of practice, do not worry. Despite the clumsy hats, the cakes are delicious, homemade, from the 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:

Very easy to prepare cream, even a beginner can handle it. Allow the butter to warm up and the mascarpone to cool (it is best to keep the cheese in the refrigerator until it is added to the cream).

Using a mixer, beat the butter with the powder until fluffy and light. Add cold cheese to the cream only after the powder and butter are well whipped, so that later there is no feeling that the powder creaks on the 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 warm butter will dissolve the powder quickly, then gently fold the mascarpone into the creamy mass and beat a little more until smooth.

In a pastry bag, such a cream can be stored for 5 days, while maintaining all its properties and structure. You can’t call the cream too tender either - after all, curd cheese and powder in union keep their shape very well. Even at room temperature (about 17-20 degrees), a cake or cupcakes can stand for a couple of days without losing their shape.

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

To make puree, defrost the berries (you can use fresh ones), chop in a blender. Add two tablespoons of berry puree to the cream and mix.

2. From curd cheese and cream

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

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

First, whip the chilled cream (100 g). Cream with a fat content of less than 33% will not work 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 whisks of the mixer. I put the beaters of the mixer and a pack of cream in a bowl and put everything in the freezer for 10 minutes.

So, whip the cream at maximum speed, even if it seems that nothing is happening and it remains liquid, still whip. Starting in 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-whipped the cream, this is not a universal tragedy. Just add 1 tbsp. a spoonful of cold cream and mix again. The cream will return to its original structure.

3. Chocolate cream made from butter and condensed milk

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

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

Prepare the following ingredients:

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

How we cook:

First, beat soft butter until fluffy and light.
Pour in the condensed milk with a spoon, whisking each time until smooth.
When the condensed milk is spent, add cocoa powder a tablespoon at a time, beating 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 light and creamy (it will take about 5 minutes).

Add condensed milk one tablespoon at a time, whisking each time until smooth.

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
Sugar sand - 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.
Gelatin pour hot water (almost boiling water), soak for 10 minutes, stirring occasionally.
Beat egg whites with sugar until stiff peaks. If you use homemade cottage cheese in the recipe, wipe it through a metal sieve so that there are no grains. Add the yolk-butter mixture to the curd mass, beat well.

After that, pour warm gelatin into the cottage cheese, without stopping whisking with a mixer.

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

Since the cream thickens very quickly, spread it on the cake without slowing down.

6.Cheese cream 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 the usual way for you. I do it in a water bath, I describe it in detail here:

How to melt chocolate in a water bath

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.

In order for the cream to keep its shape better on cupcakes, it is recommended to cool it.

7. Chocolate ganache

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

Cream with fat content from 33% -250 ml
Liquid honey - 50 g (if you have thick or candied honey, melt it in a microwave or in a water bath).
Instant coffee - 1 tbsp. l.
Dark chocolate (cacao content not less than 60%) - 200 g
Butter - 75 g

Step by step cooking process

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

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

We tighten the bowl with cling film, leave to infuse overnight (no need to put it in the refrigerator).

The next day, ganache can be used to decorate cupcakes and cakes.

8. Protein cream (on Swiss meringue)

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

You will need the following ingredients:

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

How to make protein cream for cupcakes:

In a bowl of heat-resistant material, combine proteins, sugar, vanilla extract. We set it in a water bath so that the bottom of the cup does not touch the boiling water.

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

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

Ready cream can be used immediately 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 made 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 gelatin, but choose a quality one, for example, from Dr. Oetker, it dissolves very well, you don’t have 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 brew properly in the refrigerator (at least 3 hours).
I wish you great desserts, be sure to write which cakes and pastries you made using creams, which one you liked more!

Cupcakes are American cupcakes that are topped with thick multi-colored cream. These desserts are baked and served in paper cupcake liners. Literally, a cupcake is a cake in a cup.

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

cream cheese recipe for cupcakes

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

Cooking time for homemade cheese: 1 day.
Servings: 20.
Kitchen appliances and utensils: two bowls, colander, gauze, mixer.

Ingredients

Making Cream Cheese with Simple Ingredients

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

Preparation of cream cheese

To make your cream thick, beat it in a dry and clean bowl.

Gently apply the cream on baked and chilled cupcakes using a pastry bag or syringe and decorate as desired with nuts, berries, or confectionery powder.

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

video recipe

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

Curd cream for cupcakes

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

Time for preparing: 3 minutes.
Servings: 10.
Kitchen appliances and utensils: bowl, mixer, pastry syringe (or bag).

Ingredients

Making cream cheese cupcakes

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

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

Mascarpone cream for cupcakes

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

Time for preparing: 3 minutes.
Servings: 10.
Kitchen appliances and utensils: mixer, deep bowl, whisk, confectionery syringe (or a bag with nozzles), food coloring (optional).

Ingredients

Cream preparation

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

Butter cream for cupcakes

This is a classic butter cream with a taste familiar to everyone from childhood. We offer a recipe for butter cream for cupcakes that holds its shape.

Time for preparing: 2 minutes.
Servings: 10.
Kitchen appliances and utensils: a mixer, a deep bowl, a whisk, 3 bowls, a syringe or a pastry bag with nozzles.

Ingredients

Cream preparation

video recipe

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

Chocolate cream for cupcakes

Even a schoolboy can prepare such a cream. This cream will be fluffy and thick. Just such we need to give a beautiful shape to our cupcakes.

Time for preparing: 5 minutes.
Servings: 10.
Kitchen appliances and utensils: mixer, pastry syringe, deep bowl, saucepan with a thick bottom, whisk.

Ingredients

Cream preparation

Dark chocolate is divided into pieces and melted in a water bath. Let the melted chocolate cool down.
Beat soft butter at room temperature with a mixer at maximum speed.
In the oil, without stopping the mixer, add a tablespoon of cocoa and powdered sugar and continue to beat.
Gradually pour in barely warm chocolate, add coffee and mix everything thoroughly until a homogeneous cream consistency.
Before using the cream, it must be put in the refrigerator for half an hour, covered with cling film.

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

video recipe

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

Protein cream for cupcakes

Time for preparing: 3 minutes.
Servings: 10.
Kitchen appliances and utensils: deep bowl, mixer, confectionery syringe.

Ingredients

Cream preparation

In order for our protein cream to work, the bowl and whisk of the mixer must be completely dry. Use only cold eggs. Beat the protein with a pinch of salt for several minutes until foamy and white in color, then gradually introduce sugar and continue to beat until a fluffy steep consistency.

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

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

Lush milk pancakes without yeast recipe

Cupcake recipes with easy step by step photo instructions

cream for cupcakes

400 g

30 minutes

480 kcal

5 /5 (1 )

Inventory and kitchen appliances: heat-resistant bowl, bain-marie pot, mixer, stove, mixer bowl, spoon, silicone stirring spatula.

Required products

To make Buttercream for Cupcakes, you will need:

Features of product selection

Before you make cream for cupcakes, take care of the butter. It should be of good quality and low in calories. The quality of your meringue will depend on this.

Oil lasts longer if you wrap it with a cabbage leaf.

How to make protein-butter cream for cupcakes at home

To prepare cream for cupcakes, you can use my recipe with a photo step by step.

Stage 1.

Separate the whites from the yolks and place them in a clean and dry bowl. Pour water into a saucepan and bring it to a boil. Then we put the container on the pan so that the bottom does not touch the liquid.

Stage 2.

We send the pan to the stove and add all the sugar to the bowl with the proteins. Leave on medium heat and take the mixer. Without removing the bowl from the water bath, we begin to beat the mixture at minimum speed. You need to mix the ingredients for about 8-10 minutes and warm the mixture to a temperature of about 60 ° C. The sugar should completely dissolve.

All utensils, including the mixer, must be dry and fat-free, otherwise the proteins will not whip.

Stage 3.

Remove the bowl from the water bath and continue to mix with a mixer until the mixture cools.

Stage 4.

If you have a stand mixer, then pour the cooled mixture into the bowl and turn on the low speed. If there is none, you can use a regular mixer, you just need someone's help.

Gradually (by a teaspoon) we begin to add butter. It must be cut into cubes in advance so that it is more convenient to take it with a spoon.

The butter should be at room temperature, as the mixture may separate and clump.

The next portion of the oil is added when the previous one is completely dissolved in the mixture.

Stage 5.

Continue to mix and add a little flavoring.
Whisk again. If desired, it can be dyed any color with food coloring.

Thick cream for cupcakes is ready.

After cooking, you need to apply the meringue to the cake or cupcake, as it has a shelf life of 72 hours.

Unfortunately, protein-oil cream cannot be put on a jelly base, as sweet decorations will “slide”.

You can try to make meringue with any other flavor. For example, you can buy lime or lemon extract and add it during cooking. Or use melted chocolate to make chocolate meringue for cupcakes.

In any case, which cream is best to use for cupcakes is up to you.

You can apply sweetness to the cake using a pastry envelope. For a harmonious combination, the meringue is applied to a butter biscuit or coconut dough.

The meringue will not melt, so you can immediately apply it on a biscuit or cake after cooking. You can also make meringue flowers, put them in the freezer for an hour and get a universal decoration for cakes.

cookingclassy.com

This is a universal cream, suitable for layering biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of butter roses and flowers in the Malaysian technique, as well as for covering the cake under mastic. Afraid of heat.

Ingredients:

100 gr butter;
4 tablespoons of powdered sugar.

Instruction:
For such a cream, you need to take high-quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start whipping the butter, adding powdered sugar in small portions. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times, it was the most popular cake cream. Another variety of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.

#2 Butter cream Charlotte

Flour-free custard, good for layering and decorating cakes, for caps on cupcakes.

Ingredients:

200 gr butter;
6 tablespoons of milk;
4 tablespoons of sugar;
2 eggs.

Instruction:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour hot milk with sugar here in a thin stream. Stirring constantly, bring the mixture almost to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white mass. In the process of whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard is ideally combined with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.

Ingredients:

500 ml milk
150 g sugar
4 yolks
50 g flour
1 vanilla pod.

Instruction:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife, put them in the milk. Bring milk and vanilla to a boil. Reduce fire to low. Gradually add the egg-flour mixture in small portions, stirring constantly. Continue stirring until the cream thickens. Cool the cream. To prevent a dense crust from forming on top, cover the surface of the cake directly with cling film.

#4 Cream Patisser

This is a kind of custard, used for a layer of cakes, eclairs, tartlets, can be served with pancakes and crepes. Unlike the classic English cream, starch is used instead of flour in Patissier cream, it is thanks to it that the cream never curdles on fire.

Ingredients:

2 eggs;
30 g of starch;
100 g of sugar;
500 ml of milk;
50 g butter;
1 vanilla pod.

Instruction:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, cornstarch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring constantly. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream cake.

#5 Cream Muslin

Add whipped cream to Paticière cream (100 ml of cream per 300 g of cream) and you will get Muslin cream. This cream is well suited for Millefeuil and Napoleon.

#6 Swiss butter meringue

Worldwide known as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Holds its shape well and looks very nice. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

3 proteins;
90 grams of sugar;
250 gr butter;
a pinch of salt;
vanillin.

Instruction:

Place egg whites and sugar in a saucepan. Build a water bath, while the pan with proteins should be steamed, i.e. must not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, grind a little mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins over, they should remain motionless.

Take softened butter, the butter must be of high quality, this is important for the taste and texture of the cream. Whip until fluffy white.

Then add the whipped butter to the protein mass by a teaspoon, and here is a very important point, you need to beat the mass after each portion of the oil so that the oil is completely dispersed in the proteins. Add vanillin, dyes to the finished cream.

This cream is well suited for flowers in the Malaysian technique.

#7 Cheese cream or cream cheese

Another extremely popular cream. The easiest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, it makes beautiful caps for cupcakes, it is also used to layer and decorate cakes and pastries. The perfect cake topper.

Ingredients:

Cream 33% - 100 gr
Cream cheese - 500 gr
Powdered sugar - 70 gr

Instruction:

Whip cream to sharp peaks. Be careful not to over beat the cream, otherwise the butter will separate. Cream must be cold! You can also chill the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.

There is another popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.

Ingredients:

Cottage cheese or cream cheese - 500 gr;
Butter 82.5% fat - 180 gr;
Powdered sugar - 150 gr.

Instruction:

The main condition is cold cheese, butter at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

2 egg whites at room temperature
40 ml water
120 gr sugar
a pinch of salt

Instruction:

Beat egg whites with a pinch of salt until stiff peaks.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and boil for 5 minutes. While the syrup is cooking, beat the whites with a pinch of salt until sharp peaks. Continuing to beat the whites, pour the syrup in a thin stream. After pouring all the syrup, beat for another 3-4 minutes. The cream is ready to go.

#9 Chocolate ganache

It is ideal for covering a cake with fondant, it can also be used to decorate cakes and cupcakes, to make toppings for desserts.

Ingredients:

high quality chocolate
cream with a fat content of at least 33%

For a dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and 1 part cream with at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For a milk ganache (30% cocoa content), you will need 3 parts milk chocolate and 1 part cream with at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache, you need to take 3 parts of white chocolate and one part of cream with at least 33% fat. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you are a beginner, it is better to start with a dark or milky ganache.

Instruction:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and pour in the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently stir the mass until smooth with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the saucepan over a VERY low heat and stir until all the chocolate pieces are completely dispersed, the mass should be glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, heat in the microwave at the lowest power.

#10 Lemon Kurd

This amazingly delicious cream is used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs do not curl.

Ingredients:

2 eggs
2 lemons
100 gr sugar
30 gr butter

Instruction:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, dip the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the refrigerator. The cream turns out to be so tasty that you can immediately increase the proportions of the cream multiple times and cook a larger amount of it.

cupcake recipes

See family recipes for delicious cupcake creams with detailed photos and videos: cottage cheese and protein, chocolate and butter, cream cheese and cheese cream.

600 g

20 minutes

325 kcal

4.67/5 (3)

Airy, delicate cupcakes are very fond of both children and adults. And there are an incredible variety of options for such products, but they are all baked on the basis of dough. But the cream for filling or decorating cupcakes can be very diverse. It can be prepared from classic ingredients such as mascarpone, curd cheese, cream or cream cheese, or from other equally delicious ingredients that quickly turn into a delicate creamy mass and keep their shape well. Proven recipes take into account the fact that such a filling should harden, and not flow out immediately after cooking.
Today we will focus on some of the best and most delicious options for cupcake cream: chocolate, cheese, cottage cheese, butter, cream cheese with mascarpone and just protein. And then you can choose the one that suits your needs.

Did you know? No wonder that cupcakes with various types of creams have become a favorite treat not only for ordinary citizens of the world, but also for the royal family of England! Such small “cakes” are tender and look very appetizing, and also amaze with the splendor of the range of flavors. Try and you a wonderful dish marked by real kings!

Kitchen appliances

Prepare the dishes needed to prepare any kind of cream:

several deep bowls with a volume of 400-900 ml;
a saucepan with a volume of 800 ml;
wooden spatula;
grater;
teaspoons and tablespoons;
piece of gauze;

colander;
kitchen scales or measuring utensils;
towels (preferably cotton, but you can also take linen);
sharp knife;
whisk.

Among other things, the cream is best whipped with a mixer or blender, so make sure that the equipment is in full readiness.

Important! Be sure to make sure that kitchen utensils and other utensils prepared for making cupcake creams are washed very well with degreasing detergents and dried with a towel. The exquisite filler does not tolerate old fat, so if you do not want to eat bitter cupcakes, be sure to follow all the necessary procedures.

Chocolate cream for cupcakes

You will need

Did you know? Honey can be replaced with fresh molasses. However, do not try to compensate for the lack of honey with sugar or powdered sugar - the cream will harden poorly and be too cloying.

That's all! Agree, it was very easy, but after filling ready-made cupcakes with such a cream, the effect will be truly amazing. To decorate your little cakes, sprinkle them on top with confectionery powder (like Easter cakes) and you can start drinking tea.

Video about chocolate cream for cupcakes

This video will show you how to successfully make chocolate cupcake cream. The video contains useful tips for preparing this beautiful and delicious cream.

But back to the kitchen for the next recipe.

Cream cheese for cupcakes

Time for preparing: 15-25 minutes.
Servings: for 500-700 g cupcakes.
Calories per 100 g: 250-350 kcal.

You will need

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

Did you know? This version of the Cheese cream is adapted to recipes for cupcakes, however, you can use such a filler in other baked goods: for example, for puff cakes or eclairs.

Cooking sequence

Ready! Such a delicate filling is perfect for classic cupcakes without raisins or other similar components. Try to keep pastries stuffed with such a cream in the refrigerator properly, and it will definitely please you later. You can also add a little crushed nut to the state of flour in the cream. Focus on your taste preferences.

Take a moment to watch the video recipe for Cheese cream for cakes and cupcakes. This is a great step-by-step recipe that shows how easy it really is to make the popular cream cheese.

But it’s not time for us to rest yet: another cream is next in line.

Curd cream for cupcakes

Time for preparing: 25-30 minutes.
Servings: for 500-600 g of ready-made cupcakes.
Calories per 100 g: 250-350 kcal.

You will need

300-350 g of cottage cheese;
120 g butter;
100 g of powdered sugar;
15 g vanilla or vanilla sugar.

Did you know? Choose cottage cheese with a high fat content, because, as a base, it performs the function of “cementing” the cream and prevents it from spreading even in summer heat.

Cooking sequence

Fine! Stuff your cupcakes with it and let it set for an hour or two. The taste of cottage cheese products is hard to beat, so decorate them with whatever comes to mind, but do not overdo it: you need to make your cupcakes beautiful, but not tasteless in appearance. My friend, when she cooks pastries with cottage cheese, decorates it only with raisins and powdered sugar - it turns out incredibly pleasant and appetizing.

Important! Such a sweet delicate cream can be made multi-colored: for this, put a tablespoon of cocoa or some colored fruit puree into the mass (it is better not to use dyes). Then stir and apply to pastries.

Cupcake cream cheese video recipe

An excellent curd cream for cupcakes will teach you how to cook in this video. Take the time to review it.

Let's leave our loved ones to feast on cupcakes, and we ourselves will return to the kitchen.

Butter cream for cupcakes

Time for preparing: 25-30 minutes.
Servings: for 400-600 g of ready-made cupcakes.
Calories per 100 g: 350 kcal.

You will need

100 ml of milk;
200 g butter;
150 g of powdered sugar;
7 g vanilla.

Cooking sequence

Cream is ready! I'm sure you noticed that for such a filler it did not take too long to cook. Butter cream perfectly keeps its shape without additional aging, and products filled with it are decorated with sweets or nuts.

Watch the video recipe for butter cream for cupcakes

The video shows in detail the complete process of making buttercream for cupcakes. With these instructions, even a beginner can cook it.

However, do not rush to relax - we have the next cream in line!

Cheese cream with Mascarpone for cupcakes

Time for preparing: 25-35 minutes.
Servings: for 600 g of ready-made cupcakes.
Calories per 100 g: 350-450 kcal.

You will need

300 ml cream with a fat content of more than 30%;
250 g of Mascarpone cheese;
200 g of powdered sugar.

Important! Be sure to select the above cheese. Mascarpone filler is one of my favorites. I cook it more often than others because of its delicate texture and flavor. Based on it and according to the same recipe, various cheese or butter creams for cupcakes are made, so it is truly universal.

Cooking sequence

Like this! Agree that such a filler is probably the most unusual, because "Mascarpone" in combination with cream gives literally any dish a truly unique taste. Try not to spoil it with unnecessary additives such as dyes or confectionery powders. But still, sometimes I decorate ready-made cupcakes with cream cheese cream with slices of not too sweet marmalade (we can find this in the markets in the morning) and finely ground candied fruit, so take your pick.

Watch the cream cheese recipe on video

Step by step cooking cream cheese cream for cupcakes can be seen in the video.
https://youtu.be/VzWrh80-BYo
Finally, we take another look at the kitchen for a few minutes to prepare the last of the most famous options for cupcake cream - protein.

Protein cream for cupcakes

Time for preparing: 15-20 minutes.
Servings: for 400-600 g of ready-made cupcakes;
Calories per 100 g: 200-300 kcal.

You will need

150 g of sugar;
40 ml of boiled cold water;
5 g salt;
2 egg whites;
5 ml lemon juice.

Did you know? Separate the whites from the yolks and place in the refrigerator closer to the wall or in the freezer for a few minutes - this way the whites beat better and become more airy.

Cooking sequence

All! Now you know all the answers to the question of how to make cream for cupcakes without wasting time and effort. Our protein cream turned out to be very gentle, so use it with care so as not to damage the delicate structure. As a decoration for protein cream products, nuts, marmalade or fresh fruit cut into slices are great. And sometimes I sprinkle them on top with confectionery dust or colored powdered sugar. It's up to you to choose your own variant or tell me about your signature variant!