Cupcakes - small cakes, which are also called fairy cakes, entered our lives relatively recently, but have already managed to fall in love with all those with a sweet tooth. In this baking, cupcake cream is of no small importance, since by combining even the same version of the cupcake dough, you can get a new dessert every time.

Cream cheese for cupcakes

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

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

Cooking sequence:

1. Combine soft butter with powdered sugar and beat until fluffy.
2. Then add cream cheese little by little and beat the cream until smooth for another five minutes.

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

Step-by-step mascarpone recipe

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

• 250 g mascarpone;
• 100 g condensed milk.

How to do:

1. Place the chilled cheese and condensed milk in one container and beat with a mixer until a fluffy and homogeneous creamy consistency.
2. To give the cream a caramel note of flavor, some or all of the condensed milk can be replaced with boiled condensed milk (“toffee”).

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

Chocolate ganache

To prepare chocolate ganache for frosting cupcakes, dark, milk and white chocolate are suitable. Only the proportions of chocolate and cream will change.

For one serving you will need to take:

• 100 g cream with a fat content of 33% or more;
• 200 g dark or 300 g milk or white chocolate.

How to cook:

1. Place the cream on the fire, bring to a boil and remove from the heat. Finely chop the chocolate, add to the hot cream and stir with a dry silicone spatula. Then return the mixture to the heat and heat until the chocolate is completely dissolved.
2. After this, cool the ganache a little, cover cling film into contact and leave overnight to stabilize. Before decorating the cupcakes, warm the cream a little in the microwave.

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

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

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

The following frosting cream recipes are most often used for cupcakes:

Butter Cream for Cupcakes

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

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

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

Curd Cream for Cupcakes

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

Mascarpone and Ricotta Cupcake Cream

Mascarpone and Ricotta cheeses differ from Philadelphia cheeses by having a slightly blander taste. Ricotta is sweetish and is usually made from skim milk. Therefore, this cream cheese is great for making low-calorie cream. To decorate cupcakes you will need 250 gr. cheese, 300 gr. heavy cream, 200 gr. frosting. Mix cheese and frosting. In a separate bowl, beat the cream with a whisk. Carefully add the cheese mixture to the cream using a mixer.

Cream for cupcakes

For buttercream, use heavy cream 33% or higher. Beat approximately 400-450 ml of cream until soft peaks form, then add 100 g. frosting. Beat for another 2 minutes and you are ready to decorate the cupcakes.

Chocolate cream for cupcakes

You can make chocolate cream from either butter or cream. First, dilute the chocolate frosting with water to dissolve the cocoa. To do this, add 2-3 tbsp to the frosting. l. boiling water, stir and cool. In a separate bowl, start whipping butter (250 g) or cold cream 33% fat (450 ml). The butter should acquire a fluffy, uniform consistency, and if cream is used, beat until thick. Mix the resulting mass and the prepared frosting, then beat with a mixer for another 2 minutes.

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

Preparation:

Remove the cheese from the refrigerator 15 minutes before starting work.

Beat the butter and powder for 3-4 minutes until it becomes a white, airy mass.

Add cheese and beat for another 5 minutes.

The result is an airy, delicate cream. You don’t need to whip the cream for a very long time either, but it is important to whip the cream!

Mix the cream with a spatula, as if smoothing the texture. Use immediately! The cream can sit for 10 minutes maximum. I don’t recommend re-cooling/heating!

This amount of cream is enough for 12-14 cupcakes, it all depends on the size of the cap.

With this amount of cream you can level a cake with a diameter of 16-18 cm. For a professional, 20 cm is enough.

To level the cake, you need to transfer the cream into a pastry bag, cut off the tip, apply the cream in a spiral to the side of the cake, and apply the rest in a spiral to the top of the cake. Carefully level the side with a spatula (preferably metal, but plastic can also be used), level the top with a long spatula, level the side again and put the cake in the refrigerator for 20-30 minutes, then smooth the edge of the cake with a hot, dry metal spatula towards the center and level the top. The side can also be leveled with a hot, dry metal spatula, if required.

This cream can be easily colored with gel food coloring such as Americolor or liquid food coloring from Top Product, etc. They can be used to make space cakes, colored strokes, colored stripes, etc. You can paint on it with dyes.

I will attach a photo different types cakes with this cream.

I use cream cheese in the layer, not butter, but butter is also possible. This amount is enough for 2 layers in a cake with a diameter of 18 cm.

The mastic on this cream melts! Only modeling mastic feels good - princess, model paste, etc. Regular mastic melts or gives off color (for example, blue cubes on a green background), to use mastic, the figures must be completely dried in advance and the joint must be insulated with either melted butter or melted white chocolate! You can place the signs on the cupcakes like this, but you need to let them dry completely for 2-3 days!

I also want to draw your attention to the fact that the sugar beads on this cream most often melt at the place of attachment! Especially with high humidity or if the cake was in cold-warm-cold-warm - due to temperature changes they will also melt, and the paint may peel off from silver/gold ones.

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

Option with cottage cheese

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

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

To ensure the result exceeds all your expectations, you should use pre-chilled products. This is the only way you can make a delicate, airy and homogeneous cream for cupcakes, the recipe for which is presented in this publication.

Process description

The cottage cheese is taken out of the refrigerator, combined with half of the available cream and thoroughly beaten with a mixer until a fluffy and as homogeneous mass is formed. After this, add a few drops, mix well and put aside.

Place crushed butter and powdered sugar in another bowl. Beat all this with a mixer for eight minutes. Then the creamy curd mixture is gradually introduced into the resulting mass. It is important to continue working with the mixer. Ready for cupcakes that hold their shape, put them in the refrigerator for a short time.

Option with proteins

This recipe is so simple that even an inexperienced housewife who has never made such dishes before can easily master it. This delicious snow-white cream can decorate any baked goods. To prepare it you will need:

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

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

Algorithm of actions

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

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

Option with chocolate

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

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

In order for you to get a truly delicious cupcake that holds its shape, you need to strictly adhere to the recommended ratio of components. In a suitable small saucepan, combine the cream and liquid honey and bring to a boil. Pieces of chocolate are gradually added to the hot mass and mixed thoroughly. The finished homogeneous cream is sent to the refrigerator. After it has completely hardened, cupcakes are decorated with it.

Option with mascarpone

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

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

Step-by-step instruction

In a deep, volumetric bowl, combine softened butter, mascarpone, table salt and vanillin. Beat all this thoroughly with a mixer for about four minutes. Powdered sugar is gradually poured into the resulting mass and mixed until the smallest lumps completely disappear.

If the cream is too thick, dilute it with a small amount of milk or cream. Add a little more powdered sugar to the excessively liquid mass. IN last resort Coconut flakes and chopped nuts are added to the almost finished mascarpone cream for cupcakes.

Option with condensed milk

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

• 200 grams of sour cream.
• A can of condensed milk.
• A stick of butter.
• 300 grams of chopped walnuts.

Combine condensed milk and soft butter in one container. Beat everything thoroughly with a mixer running at medium speed. Add sour cream and chopped nuts to the resulting mass and beat again, trying to achieve the most homogeneous consistency. The fully prepared cupcake cream, which holds its shape (the recipe will be useful to every housewife), is put in the refrigerator and after a couple of hours used to decorate a freshly baked dessert.

Option with butter

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

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

The first thing to do is deal with the oil. It is slightly softened and beaten. Gradually add powdered sugar, vanillin or ground cinnamon. Cooled milk is poured into the resulting mass and whipped again using a mixer operating at maximum speed. The result is a fluffy and airy cream, which is placed in the refrigerator for a short time, and only after it has completely cooled down, it is used to decorate freshly baked cupcakes.

Option with cocoa

Chocolate cream prepared using this technology turns out incredibly tasty. Thanks to it, freshly baked cupcakes acquire an extraordinary aroma. To pamper your loved ones, double-check in advance that your refrigerator has everything you need. In this case you will need:

• Half a glass of full-fat sour cream.
• A whole stick of butter.
• ¾ cup cocoa powder.
• A couple cups of powdered sugar.

To prepare delicious chocolate cream for cupcakes, combine sour cream and butter in one bowl. Beat everything well with a mixer. Powdered cocoa is gradually added to the resulting fluffy mass and gently mixed with a special spatula.

Then add powdered sugar in small portions to the same container. In this case, you need to constantly stir the contents of the dishes. To avoid the formation of tiny lumps at the final stage, almost ready-made chocolate cream for cupcakes is whipped for a minute using a mixer and used to decorate a freshly baked dessert.

Option with milk

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

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

Combine eggs and a tablespoon of milk in a deep container. Wheat flour is also added there. In a separate saucepan, mix granulated sugar and the remaining milk, put it on the fire, bring to a boil and gradually pour the first part of the cream into it. The contents of the dish are thoroughly mixed and cooked until thickened for about seven minutes.

After this, remove the container from the stove, add butter to it and cool to room temperature. Then the cream is briefly put into the refrigerator and used to decorate cupcakes.

Cupcakes are small, adorable cakes. A dessert that will leave no one indifferent and will give you an extravaganza of taste and color. Any cake, no matter how beautiful and tasty it is, will end up on your plate as only a small piece of the whole, and a cupcake will be a cake just for you. If you are interested in this amazing delicacy, then you will find it on our website. These desserts are decorated with confectionery powder, toppers, marzipan, and filled with various jams. A true artist and creator has somewhere to roam. But a mandatory attribute of any cupcake is cream, which will give it uniqueness and beauty, airiness and lightness. There are many different recipes for cupcake creams; we offer you several to choose from. So, how to make cupcake cream with your own hands.

The simplest recipe for curd cream for cupcakes

To decorate cupcakes with cream, a pastry bag is enough, but agree, when you have a choice of shapes, the process of preparing a dish turns into an exciting adventure. It will help you with this cream injector with different pastry attachments. But no matter what you use, you'll need a recipe for cupcake frosting that holds its shape. Below are instructions for preparing exactly this, and don’t let its simplicity fool you.

Ingredients:

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

Simple cream recipe

Scheme for preparing the cream at home:

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

In this recipe, you can replace cottage cheese with curd and then you will get buttercream for cupcakes.

Buttercream for cupcakes – a time-tested classic

Product composition:

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

Buttercream recipe

How to make your own cupcake buttercream:

1. As in the previous recipe for this dish, the butter must be removed from the refrigerator in advance and kept at room temperature until it acquires a soft texture.
2. Milk is also preheated to 27-30 degrees.
3. Now mix the butter and powdered sugar with a mixer. Sometimes it is advised to first grind the mixture before whipping and only then beat it. We'll leave that up to your discretion.
4. After the butter and powder are whipped, add milk. We remind you that it must be warm. And beat until smooth. While frothing the milk, you can add vanilla essence.

This option also applies to cupcake creams that hold their shape, but the oil must be of high fat content.

Step-by-step recipe for mascarpone cupcake cream

Before we start preparing this sweetness, let's figure out what mascarpone is.

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

We will need the following list of products:

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

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

The process of preparing mascarpone cream

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

1. As with all recipes for preparing cupcake cream, first of all, mix cheese (mascarpone) and powdered sugar.
2. Separately whip the milk cream, which should be at room temperature. A whisk is used for this.
3. Now it’s time to add the mascarpone and powder mixture to the cream. In this process we use a mixer, but we select the minimum speed and introduce mascarpone in small doses.

Hooray! The sweetness is ready. And you can start the most creative part - decoration.

Cream cheese for cupcakes

The basis for preparing this dish is any cream cheese, for example, or. Please do not confuse cream cheese with cottage cheese. Cream cheese the consistency resembles, and curd - ground cottage cheese.

Thus, recipes for making cupcake buttercream or mascarpone cupcake cream can already be classified in this category. But since these cheeses are very expensive, we suggest you make cream cheese for cupcakes yourself and subsequently use it in any recipe we present. To do this you will need:

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

Cream cheese preparation recipe

Step-by-step diagram for preparing delicious cream cheese for cupcakes:

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

Video: Making buttercream for cupcakes