Cheese cream for cupcakes: the best recipes, cooking features and reviews. How to make chocolate cream for cupcakes: recipes with photos

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This is a universal cream, suitable for layering sponge cakes and for decorating, holds its shape well, is ideal for all kinds of butter roses and flowers using the Malaysian technique, as well as for covering cakes with mastic. Afraid of heat.

Ingredients:

100 g butter;
4 tablespoons powdered sugar.

Instructions:
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. The butter should have a softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start beating 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, you need to beat 200 grams of butter and half a can of condensed milk.

#2 Buttercream Charlotte

Flourless custard, good for layering and decorating cakes, for topping cupcakes.

Ingredients:

200 g butter;
6 tablespoons milk;
4 tbsp sugar;
2 eggs.

Instructions:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, add hot milk and sugar in a thin stream. Stirring continuously, bring the mixture to almost a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy and white. While 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 goes perfectly with custard and puff pastry. It can also be used as a filling for tartlets and profiteroles. Without this cream it is impossible to imagine Napoleon cake or eclairs.

Ingredients:

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

Instructions:

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

#4 Cream Patissiere

This is a type of custard, used for layering cakes, eclairs, tartlets, and can be served with pancakes and crepes. In Patissiere cream, unlike classic English cream, starch is used instead of flour, which is why the cream never curdles over the fire.

Ingredients:

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

Instructions:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in the milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, starch 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 continuously. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool until the cream becomes thick. A very good cream for a cake.

#5 Cream Muslin

Add whipped cream to the Patissiere cream (for 300 g of cream, 100 ml of cream), and you will get Mousseline cream. This cream is good for Millefeuille and Napoleon.

#6 Swiss butter meringue

World famous as Swiss Buttercream Meringue, a favorite of many confectioners. Great cream for decorating cakes and cupcakes! Keeps its shape well and looks very beautiful. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

3 squirrels;
90 grams of sugar;
250 g butter;
a pinch of salt;
vanillin.

Instructions:

Place egg whites and sugar in a saucepan. Build a water bath, and the pan with the whites should be heated by steam, i.e. should not come into contact with water. Heat the mixture, stirring vigorously with a whisk. As soon as the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, rub a little of the 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 form. The mass should be glossy and dense; if you turn the container with the whites over, they should remain motionless.

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

Then add the whipped butter one teaspoon at a time to the protein mass, and then it’s very important point, you need to beat the mass after each portion of butter so that the butter is completely dispersed into the proteins. Add vanillin and dyes to the finished cream.

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

#7 Cream cheese or cream cheese

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

Ingredients:

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

Instructions:

Whip the cream to sharp peaks. You should be careful with the cream, do not overbeat it, otherwise the butter will separate. The cream must be cold! You can also refrigerate 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 one more popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example using the Malaysian technique.

Ingredients:

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

Instructions:

The main condition is that the cheese is cold and the butter is 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 g sugar
a pinch of salt

Instructions:

Beat the whites with a pinch of salt until sharp peaks form.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and simmer for 5 minutes. While the syrup is cooking, beat the egg whites with a pinch of salt until they form sharp peaks. Without ceasing to beat the egg whites, pour in the syrup in a thin stream. After all the syrup has been poured in, beat for another 3-4 minutes. The cream is ready for use.

#9 Chocolate ganache

Ideal for covering a cake with mastic, it can also be used to decorate cakes and cupcakes, and make fillings for desserts.

Ingredients:

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

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

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

For white ganache you need to take 3 parts white chocolate and one part cream with at least 33% fat content. 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're a beginner, it's best to start with a dark or milky ganache.

Instructions:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, place over medium heat, keep on heat until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and add the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes until the chocolate melts. Then gently stir the mass until smooth using a silicone spatula; you can use a whisk, but it must be completely dry! Place the pan over a VERY low heat and stir until all the chocolate pieces are completely broken up and the mixture is 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, warm up in the microwave at the lowest power.

#10 Lemon curd

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

Ingredients:

2 eggs
2 lemons
100 g sugar
30 g butter

Instructions:

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, place the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it sit for half an hour so that the zest releases 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 a refrigerator. The cream turns out so tasty that you can immediately increase the proportion of the cream and cook a larger quantity.

On the eve of the holidays, many housewives begin to think about making their own beautiful and tasty, and even unusual-looking desserts.

A serving of cupcakes with cream meets all these requirements. Small cupcakes with cream can add a special mood to the holiday.

You can make the cream composition cheerful and bright or in a pastel tone. You can decorate the top of the cupcakes with chocolate, ripe berries, nuts or fruits.

Small cupcakes can lift your spirits and add variety festive table. They are prepared from a biscuit base covered with a cloud of cream on top, resulting in a very beautiful dessert, as in the photo.

Thanks to this serving of the dish, there is absolutely no need to cut the cake into portions, because everyone will take their own portion of the cake in the form of cupcakes.

Bake cupcakes with cream really good idea. Every guest will be able to enjoy delicious dish, and sometimes even several servings of dessert at once.

You can make different creams for cupcakes. For example, a chocolate composition that includes real dark chocolate.

Recipes are becoming more and more varied every day, and therefore, being fully prepared, you can perfectly prepare for the holidays.

Read my article, make bookmarks, prepare delicious desserts with inspiration and love for your family and guests. Small cupcakes homemade will be appreciated by those with a sweet tooth and gourmets.

Protein cream for cupcakes

This protein-sugar composition is distinguished by the fact that it holds its shape remarkably well. Prepare a creamy mass from simple products, which can easily be purchased at your local grocery store.

It will be tasty, refined and at the same time unusual. Light airy Many people like the protein composition.

And if you try it at least once, you will become a fan of cupcakes with protein cream, which will become your favorite.

Components:

200 gr. Sahara; 120 ml water (you need to take it warm); 5 pieces. chickens eggs; 2.5 gr. citric acid.

Cooking algorithm:

I pour it into the ladle warm water, add sugar. I put it on the stove and make syrup.
I introduce it into sweet water citric acid, I constantly get in the way. 7 minutes will be enough. In a glass bottom bowl, separate the whites and yolks. I use only whites; the yolks can be put in the refrigerator.
I beat the egg whites with a mixer until they form a large foam. I add sweet water into a bowl with whipped egg whites. I mix the products with a mixer.
The mixture must be beaten for 7 minutes. That's all, the cream for the cupcakes is ready, it holds its shape well, and therefore you can make voluminous caps for dessert, which you prepare with your own hands.

“Cheese” with cream for cupcakes

You can prepare Cheese cream in just half an hour. It will perfectly hold its given shape, tender and airy.

A portion of cupcakes will turn out very beautiful and will keep well at room temperature even for a couple of days.

I advise you to put the cream in the refrigerator for 2 hours before using it to prepare the cheese cream.

Components:

100 ml cream with a fat content of 33%; 80 gr. sah. powders; 450 gr. curd cheese; a little vanilla.

Cooking algorithm:

I whip the cream, it will be thick.
I transfer the cheese into them and sprinkle with sugar. powder. Whisk until all ingredients are thoroughly mixed.

The salty cheesy taste of the delicacy will be appreciated by everyone who loves desserts.

Oily citrus cream

Buttercream with citrus aroma can be used for cakes and fruits. Subtle notes of citrus will add a special sourness to baked goods. This cream flavor will appeal to all sweet tooths.

Components:

1 piece each orange and lemon; 2 pcs. chickens eggs; 100 gr. Sahara; 30 gr. sl. oils

The cooking algorithm is described step by step:

I remove the zest from the lemon. I chop as finely as possible. The orange is needed to make juice, and you also need to squeeze it out of the lemon pulp.
I'm whipping chickens. eggs, add citrus juice to them.
I let the mixture sit for 30 minutes. I filter. I pour it into a ladle and leave it to cook.
I add sl. to the mass. oil, stir constantly and cook for 15 minutes. The composition needs to thicken. I let the mixture cool and decorate the tops of the cupcakes at my own discretion.

The oil composition must be prepared on the basis of high-quality slurry. butter!

Chocolate cream with mascarpone

It is better to use dark chocolate with a cocoa content of 70%.

Components:

200 ml cream with a fat content of 33%; 350 gr. mascarpone cheese; 1 chocolate bar; 150 gr. sah. powders.

Cooking algorithm:

Sah. I mix the powder and add cream. Beat and add mascarpone to the resulting mass.
I break the chocolate into pieces, put it in a ladle and send it to a water bath.
I melt warm, but not hot chocolate, and pour it into a mixture based on cheese, cream and sugar. powders. I mix all the components together so that they become a single homogeneous mass.

Curd butter cream

The composition of the cream is light, airy, juicy. This delicacy is a true find for all those who want to prepare a very tasty dessert.

The recipe indicates that the cottage cheese should be ground through a fine sieve and allowed to cool. Sl. Butter, on the contrary, must be used soft.

Components:

70 gr. sl. oils; 180 gr. cottage cheese (less fat content); 50 gr. sah. powders; vanillin.

Cooking algorithm:

Sl. I send the oil to a water bath.
I add cottage cheese to the mass.
Whisk the ingredients until they are homogeneous.
I add sugar. powder and a pinch of vanilla. I stir the mixture until it becomes dense in consistency. The cream can be used to decorate dessert.

Custard: English recipe

The recipe is not easy to prepare. But with some effort, you can prepare a delicate cream, and your efforts will be appreciated.

This is a very tasty composition, you can make cupcakes or eclairs with it, even layer cakes for homemade Napoleon.

Components:

400 ml milk; 120 gr. Sahara; 60 gr. sl. oils; 1 PC. chickens egg; vanillin and 1 tbsp. starch.

Cooking algorithm:

Chicken Mix the yolk with starch and sugar. The components need to be heated in a water bath. You need to constantly stir the composition.
I pour in the milk, it is important that the product is fresh and cool. During heating, the milk will curdle, and therefore it will not be possible to make cream.
I heat until it boils, when the mass is covered with bubbles, the saucepan must be removed from the bath. You need to add soft slurry to the mass. butter, stir slowly. You will get a tasty filling.

Cheese cream

Cupcakes with cheese cream look very impressive, see the photo.

You should buy cheese in the store, then let it stand in the refrigerator for a couple of hours so that the mass cools thoroughly before cooking.

Components:

120 gr. sl. oils; 340 gr. TV cheese; 130 gr. sah. powders; vanillin.

Cooking algorithm:

Sl. The butter needs to soften at room temperature. Take the product out a few hours before cooking.
I beat the sugar. powder etc. butter together for 5 minutes. The mass will have a thick consistency. I put TV into it. cheese and vanilla.
I mix the ingredients. That's all, the cream is ready for making mini cupcakes for the holiday. Enjoy your meal!

Banana cream with condensed milk

Chocolate sponge cake goes perfectly with this creamy composition. If you decide to make cream, I advise you to take note of this recipe.

The decoration will have a liquid base, it looks great!

Components:

2 pcs. bananas; 90 gr. sl. oils and condensed milk.

Cooking algorithm:

The cream can be made thicker by replacing condensed milk with sugar. powder or add less bananas. Warm word I put the oil on the table for 1 hour at room temperature.
Condensed milk etc. I put the butter in a bowl. I beat with a mixer. The mass should not flake.
Mix the bananas in a bowl until the mixture becomes a soft paste.
I beat it with a mixer. That's it, the cream is ready to be applied to the cupcakes.

Banana cream may not hold its shape well due to its liquid texture. I advise you to make it thick and dense by placing it in the refrigerator for 30 minutes. You need to stir the cream every 10 minutes.
Be sure to cover the mass with banana cream with special food. film. This is due to the fact that bananas turn black when exposed to air.
Cupcakes with cheese cream keep their taste well appearance, and therefore such a treat can be prepared for future use. It will not dry out or deteriorate for several days.
To make cheese caps for cupcakes, you should take sl. cheese, but you can use curd composition. It is better to give preference to cottage cheese, as it has the ideal structure for sweet desserts.
To make a cream portion of Cheese, you should use sl. the butter is of a soft consistency, but the cheese needs to be allowed to cool thoroughly in the refrigerator. By observing these conditions, it will be possible to make a lush cream that retains its shape remarkably well.
The creamy cheese composition stores well in the refrigerator. The mass will not deteriorate within 5 days.
You need to decorate cupcakes with fruits or frozen berries. Products should be defrosted in advance. IN otherwise the appearance will be spoiled. The taste may also suffer, so it is better to follow my advice.
A creamy layer for a sweet tooth should be prepared with a double portion of sugar. powders. The recipe allows you to change the proportions of sugar.
All types of creams are prepared quickly, with the exception of the custard method. Cooking takes up to 20 minutes. You can make the cream mixture before serving the cupcakes.
As a decoration, you can take coconut shavings, grated chocolate or a cherry. Show your imagination by creating a real one cooking masterpiece in your own kitchen!

Bake this dessert for your loved ones, make different creams, and in return receive the happy smiles of your dear guests. Is there even better gratitude than their happy faces?

Read other recipes on my website. I am sure that you will discover new desserts that are not at all difficult to prepare at home, even without much culinary experience behind you! Good luck!

My video recipe

Hi all!
In this post, in my opinion, I will answer the most popular questions on my Instagram, as soon as I post a photo of cupcakes. I prepared this material for the winter issue of Russian Foodie and I was kindly allowed to publish this article here, on the pages of my website.

Despite the apparent simplicity of cupcakes, many, when preparing them for the first time, are faced with a number of questions and difficulties. Most of all, of course, there are questions about the cream. Which is the most faithful and, I’m not afraid of this word, perfect recipe cream? So that it keeps its shape, lies flat and doesn’t let you down at the most crucial moment? Which attachment is best to use? How to use it? And many other questions to which today I will try to give comprehensive answers.

Let's start with the most basic thing, without which our cupcake would not exist. No cupcake base. Below is the most basic recipe for vanilla cupcakes. It is very versatile and you can make some substitutions and it will work every time. new recipe. For example, add lemon zest and blueberries for lemon blueberry cupcakes. Or replace a couple of tablespoons of flour with the same number of tablespoons of cocoa. Add nuts, berries or fruits. Space for your imagination.

I would be grateful for the mark #website when publishing your photos on social networks.

Ingredients

Ingredients: for 12 pcs.

Cupcakes:

100 g sugar
2 eggs
1 tsp vanilla sugar (or extract)
100 g sifted flour
1 tsp baking powder
75 g heavy cream (33-35%)

Ingredients for cream:

100 g butter at room temperature
120 g powdered sugar
80 g cream cheese
½ tsp vanilla extract
a couple of drops of gel dye

Recipe

Preparing the cupcake base:

Beat butter at room temperature with sugar for several minutes (depending on the power of your mixer) until the sugar has dissolved as much as possible.
Add two eggs and vanilla sugar one at a time. Beat thoroughly.
Sift the flour with baking powder and add to the dough. Mix.
Add cream, mix again and ready dough Place in muffin tin. For convenience, put paper capsules in the mold, and put the dough in it to fill 2/3 of the mold.
Place the cupcake base in an oven preheated to 180C for 20-25 minutes and bake until done. Check readiness with a wooden skewer or toothpick. Ready-made cupcakes should be allowed to cool completely before decorating them with frosting.

Preparation of cream:

Now let's move on to the most interesting part. To the cream. I'm convinced that best cream for cupcakes, which will lie beautifully and evenly and withstand any travel and temperature, will contain butter! I know that many are trying to avoid butter in cream recipes, guided by childhood memories of Soviet butter roses on cakes. But here everything is completely different. First, we will add cream cheese to the butter, which will hide the obvious taste of the butter. And, secondly, we will choose the best oil that is sold in your store. Perhaps the quality of the oil is the guarantee that everything will turn out great! It should be greasy and should not separate when at room temperature. Before preparing the cream, it is better to remove the cream cheese and butter from the refrigerator at the same time so that they are at approximately the same temperature.

Beat the butter at high speed with a mixer for several minutes. During this time, the oil should become lighter and fluffier.
Sift the powder thoroughly and add it all at once to the oil. And beat for 3-4 minutes at maximum mixer speed. As soon as we add the powder, the butter will gather into lumps, but literally after a few seconds all the lumps will be visible and will be whipped into cream. The longer you beat the powder and butter, the lighter your cream will be. It is very important to take your time so that your cream does not have a yellowish tint.
Add vanilla extract and cream cheese and beat again, but this time not for so long. Just until the mixture is well mixed.
The cream is ready. Now you need to transfer it into a pastry bag with a nozzle and decorate the cupcakes.

Cupcakes were previously baked in small cups, hence the name of these cupcakes. Confectioners often decorate them with cream, glaze or mastic, less often with sprinkles and other decorations. We offer several easy and quick options for chocolate cream for decorating cupcakes.

Chocolate cream for cupcakes based on ganache

The chocolate cream for cupcakes is based on a chocolate ganache recipe. They decorate cupcakes, fit well under fondant and are wonderful as a filling.

200 g (or 300 g for milk cream);
100 g cream with a fat content of more than 33%.

For dark chocolate cream for cupcakes, use dark chocolate in a 2:1 ratio to cream, but if you need white (milk) ganache, then use the appropriate light chocolate and cream in a 3:1 ratio. In hot weather, it is recommended to increase the amount of chocolate used by 0.5-1 part (50-100 g) to maintain a stable consistency.

So, chop the chocolate very finely.

Heat the cream over medium heat, remove from heat, wait 1 minute and add chocolate to the cream. Shake the container with the cream a little so that the chocolate is completely immersed in it and let it melt.

Place our container on the smallest flame and use a dry whisk to gently stir the resulting mass, trying not to create bubbles, until the last pieces of chocolate melt.

Without allowing the creamy chocolate mixture to cool, pour it into another container, which can then be put in the microwave. Cover with cling film and let sit overnight on the kitchen counter.

Before using the cream, warm it up a little in the microwave at minimum power.

How to make chocolate cupcake frosting that holds its shape

If you need the cream decoration on your cupcakes to keep its shape throughout the holiday, then you should pay attention to this recipe, in which chocolate cream for cupcakes keeps its shape. Its density is ensured by the oil in the composition and, despite the fat content of the cream, its taste is simply delicious.

230 g butter;
2 gr.st. powdered sugar;
1/3 gr.st. cocoa powder;
170 g;
1/4 gr.st. cream 35% fat;
1 tsp vanilla extract;
1 chip salt.

Remove the butter from the refrigerator and keep it at room temperature for a couple of hours. Carefully, in two steps, sift the powdered sugar and cocoa.

Beat the soft butter with a mixer at medium speed for about 2 minutes. Add powdered sugar to the butter and beat for another 2 minutes. Now add cocoa and beat again (4 minutes) until the cream is smooth and smooth.

Melt the chocolate, add it, vanilla extract and salt to the cream and, little by little, mix at minimum speed. Once the chocolate is evenly distributed, gradually add cream to the chocolate mixture, continuing to mix until desired airiness and gradually increasing the number of revolutions of the mixer.

The finished cream is enough for 24 small cupcakes.

Chocolate cream cheese recipe for cupcakes

If you are a big fan of cheesecakes and variations on their theme, then you will be interested in learning how to make chocolate cream for cupcakes. This delicate cream also holds its shape, but is less greasy and has a richer and more interesting taste, reminiscent of cheesecake. This chocolate cream cheese is suitable for cupcakes, sponge cakes or desserts; you can also serve it solo, placing it in a dessert bowl and garnishing with a mint leaf.

500 ml cream;
300 g curd cheese;
180 g chocolate;
100 g powdered sugar.

Beat 450 ml of very cold cream with a mixer for 7 minutes, gradually speeding up. Place sugar in the cream and mix it with a mixer, then add curd cheese and mix again.

Heat 50 ml of cream, pour the crushed chocolate over the cream and continue heating until all the chocolate has melted. Pour it into the whipped cream cheese cream and beat them together with a mixer until fluffy.

Ready!

How to make chocolate cheese cream for cupcakes

The second version of chocolate cheese cream for cupcakes is based on classic recipe cream cheese cream for the cake. The combination of rich cheese flavor and creamy chocolate tenderness is ideal for any dessert.

300 g soft cheese;
2 eggs;
100 g cream;
100 g powdered sugar;
100 g chocolate glaze or cocoa powder;
0.25 tsp vanilla.

The photo of the recipe for chocolate cream for cupcakes shows the process of mixing cheese, powdered sugar, vanilla and cocoa - uniformity in this matter is very important, make sure that the cream is obtained without lumps. Gradually add the cream into a homogeneous mass, stirring, followed by the separately beaten eggs. Beat the mixture until smooth and use as directed.

If you used dry cocoa and the cream is not sweet enough for your taste, you can increase the amount of powdered sugar by thoroughly mixing it with a mixer into the finished product.

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

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

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

1.Curd with butter

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

How to cook:

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

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

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

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

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

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

2.Curd cheese and cream

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

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

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

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

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

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

3.Chocolate cream made from butter and condensed milk

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

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

Prepare the following ingredients:

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

How to prepare:

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

4.Butter cream with boiled condensed milk

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until fluffy and creamy (takes about 5 minutes).

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

The finished cream needs to be cooled and then you can decorate cupcakes or a cake.

5.Curd soufflé

Unsweetened curd mass or cottage cheese - 500 g
Granulated sugar - 1 tbsp
Eggs -2 pcs
Vanilla extract - 1 tsp.
Butter - 125 g

Cooking method

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

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

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

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

6.Cream cheese with white chocolate

A wonderful combination of white chocolate and cream cheese flavors.

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

Cooking process

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

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

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

7.Chocolate ganache

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

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

Step-by-step cooking process

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

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

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

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

8.Protein cream (on Swiss meringue)

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

You will need the following ingredients:

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

How to make protein cream for cupcakes:

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

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

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

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

9.Fruit cream mousse

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

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

What do we have to do:

Soak gelatin leaves cold water and let it swell. If you don’t have gelatin in plates on hand, you can use powdered one, but choose a high-quality one, for example, from Dr. Oetker, it dissolves very well, you don’t need to wait two hours.
Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
Whip the cream into a fluffy mass.
Heat the swollen gelatin in a water bath until the grains are completely dissolved.
Gently fold in the whipped egg whites, cream and fruit puree.
Add gelatin to the general mixture, pouring in a thin stream, without stopping stirring.