Cupcakes, beautifully decorated with all kinds of berries and cherries, thoroughly flavored with a good portion of cream, are appropriate not only on the holiday table. No person will remain indifferent to this delicious delicacy. And if there should be no questions about the cupcake bases of mini-cakes: they are all prepared according to traditional recipes, then choosing a cream for cupcakes is sometimes problematic.

Showing the flight of creative thought

The process of decorating cupcakes is as exciting as the process of making cream can be tedious. Before choosing a cream, we need to decide what we want at the moment. For lovers of classics and academicism, the traditional version with butter decoration is quite suitable, cheesecake fans vote with both hands for mascarpone cream for cupcakes, and lovers of their time will certainly use whipped cream decoration. Each has its own recipe.

Curd cream

To prepare, take the following ingredients:

A packet of vanilla pudding.
Butter - 50 g.
Curd mass or fatty cottage cheese - 150 g.
Powdered sugar - 150 g.

Curd cream for cupcakes will be appreciated by lovers of its unusually delicate taste. First, combine the butter and cottage cheese. We will beat the components with a mixer until a homogeneous thick mass is formed. You shouldn’t skimp on the quality of the oil: the quality of the cream depends on it. Continuing to beat, gradually add powdered sugar to the cream, and then add delicate vanilla pudding. Make sure the cream is thick enough and put it in the refrigerator to cool. Nothing bad will happen if you place the finished cream in the freezer for 15-20 minutes. Then we take a culinary syringe and build a beautiful corrugated hat on each finished cupcake. Additionally, we decorate with small berries - cranberries, blueberries, raspberries or currants. Strawberry pieces also work well with curd cream.

Mascarpone cupcake cream: easy to prepare

To prepare a cream based on soft cheese, you will need only two ingredients:

Mascarpone cheese - 500 g.
Powdered sugar - 100 g.

The only difficulty in preparing this unusually simple cream will be placing the whipping vessel and, in fact, the mixer attachment in the freezer an hour before performing the manipulations. When whipping, powdered sugar must be sifted evenly onto the surface of the cheese mass. Sometimes the manipulations done seem not enough, and housewives complicate the process by adding vanilla sugar to the cream for flavor, as well as food coloring for a particularly elegant appearance. It must be remembered that cupcake cream can lose its visual appeal and unique taste if natural ingredients are used as coloring agents. Thus, blueberry jam, beetroot or carrot juice can ruin the dessert. If liquid accumulates in the cheese while whipping the cream, it should be immediately drained using gauze. Before decorating the cupcakes, we’ll use the refrigerator again: put the finished cream there for 10 minutes. There are variations in the preparation of cheese cream. So, cream cheese for cupcakes can be made from any soft cream cheese.

Protein cream

To prepare a classic protein cream, in addition to angelic patience, we will need:

Whites of four chicken eggs.
Butter - 200 g.
Powdered sugar - 200 g.
Lemon juice - 1 tbsp. spoon.

Thick protein cream for cupcakes is quite difficult to make. The final result depends on the quality and freshness of the eggs and the professionalism of the housewife. Sometimes, having suffered a painful failure in her first preparation of protein cream, the housewife refuses to carry out a similar experiment in the future. But in vain. After all, only through repeated repetitions and your own observations can you discover the path that will lead to the final goal. And the purpose of this is the classic cupcake cream, the recipe for which we are now mastering.

The most responsible process

Separate the whites from the yolks. Remove the yolks and pour the whites into a mixing bowl. Pour powdered sugar into a bowl and beat together with the egg whites until a fluffy, homogeneous mass is formed. Now we need a water bath to help us. Bring a saucepan with water to a boil, place our container with cream in it and tirelessly stir the mass with a whisk. The total heating time in the water bath should be at least three minutes. After this, visually we should not detect the slightest hint of grains of sugar.

It's time to add lemon juice to the cream and use the mixer again, whipping the contents of the bowl until thick foam. The oil that we put into the bowl next should be soft. To do this, take it out of the refrigerator several hours before the manipulations. We continue to whip our cream. If the bowl has not yet cooled after the water bath, the cream will not be considered ready. The readiness of the protein cream is determined by its coolness and the ability not to fall out of the container when upside down. As soon as all the conditions are met, put the finished cream in the freezer for 1 hour. After this time, we arm ourselves with a culinary syringe and build beautiful white hats on the cupcakes. If desired, the cupcake cream in this case can be sprinkled with chocolate chips on top. You can also use marmalade and candied fruits.

Cupcake cream: a quick recipe

Not every housewife is ready to sacrifice two hours of free time to prepare protein cream. What to do if guests are about to arrive and you want to please them with delicious pastries. In this case, we recommend turning your attention to whipped cream. However, it is not recommended to decorate cupcakes with them ahead of time, since whipped cream can quickly lose its structure. While the guests are sitting at the table, it's time to start decorating. To do this, place the stainless steel vessel in the freezer for 5 minutes. After this we will whip the cream until it is perfectly thick. Add 2-3 tbsp. tablespoons of powdered sugar, but not all at once, but in portions, not forgetting to whisk the cream all the time. It is better to start whipping with the minimum speed of the mixer, gradually increasing the speed. The soft peaks formed by the cream on the surface of the cream will signal that the whipping process has stopped. We will put the finished buttercream for cupcakes in a pastry bag and decorate the cooled cupcakes with it. Additionally, cupcakes can be decorated with multi-colored confectionery icing.

Preparing chocolate cream

2 bars of dark dark chocolate.
Cream - 250 ml.
Honey - 50 g.

Chocolate cream for cupcakes is prepared hot. First, pour the cream into a saucepan, mix with honey and bring the resulting mass to a boil. Break the chocolate into pieces, gradually adding to the cream and honey. When the last chocolate slice is melted, stir the hot cream and make sure that there are no lumps in the composition. The finished cream can be described as a glaze rather than an airy mass, because we did not use a mixer in preparation. Place the finished chocolate mixture in the refrigerator to harden, then pour over the cupcakes.

For lovers of not too sweet desserts

Meringue cream for cupcakes is quite thick in consistency, not too sweet and very similar to protein cream. It is performed using a similar technology, but with the addition of a small amount of water to the syrup. You can make this cream with or without butter. We will need the following ingredients:

Whites of two chicken eggs.
Sugar - 170 g.
Water - 2 tbsp. spoons.
Corn syrup - 3 tbsp. spoons.
Lemon juice - ½ teaspoon.
Cream of tartar.
Vanilla extract and strawberry puree as coloring (optional).

Pour the egg whites into a deep, clean and dry bowl. Take a saucepan and mix the specified amount of sugar with water, put it on fire. We will cook the syrup over medium heat, stirring occasionally and preventing it from darkening. The sugar should completely dissolve. To do this, you will need a temperature not exceeding 120 degrees. While the sugar dissolves in the saucepan, you can begin the process of whipping the whites. Add a crystal of cream of tartar to the whites and beat until stable peaks form on the surface.

Forward to culinary heights

Now we will pour the syrup into the protein mass and beat again until the syrup cools. This process is quite long and can take up to half an hour. However, it is precisely because of this technology that the cream for decorating cupcakes can easily hold its shape even at room temperature for up to 2 days in a row.

As soon as the mass triples its volume, add lemon juice and corn syrup; if you decide to use dyes, then add them to the composition. Let's work with the mixer a little more and send the mixture to cool. The same can be recommended if you can’t immediately whip the cream to the state of confident waves. When the cream has cooled completely, you can decorate our wonderful cupcakes and serve.

Oil cream

As ingredients we will need:

Butter - 200 g.
Milk - 50 ml.
Powdered sugar - 300 g.

You can also add fruit extracts, cinnamon or vanilla to your cupcake buttercream to taste. According to the method of preparation, the oil composition is similar to curd cream. We prepare as follows. We begin to beat the softened butter with a mixer and gradually add powdered sugar and (if desired) various flavorings. All that remains is to pour the milk into the mixture and bring the mixture back to a thick, fluffy consistency. Cool and decorate our cupcakes.

Buttercream, despite its high calorie content and sweetness, remains perhaps the most classic and favorite for decorating mini-cupcakes. The crumbly sandy base of the cupcake is framed by a delicate, melt-in-your-mouth buttercream. This option is most similar to the idea of an ideal mini-cake.

For lovers of experiments

Creative people, especially if there are children nearby, will be happy to prepare mastic cream. This culinary product helps to evenly cover cupcakes, as well as to create colorful compositions on them with animal faces, funny faces, natural phenomena and entire cities. Fantasy in creating masterpieces of culinary decoration has no limits. To create a mastic cream, you only need marshmallow candies, a microwave oven, water, lemon juice and powdered sugar.

Open the package of candies, place them in a bowl and add one tablespoon of lemon juice. We will heat the sweets in the microwave for exactly 20 seconds so that the sweets increase in volume. You can also use a water bath to heat the base of the future mastic. If desired, you can add food coloring to the mixture. In this case, the mass is thoroughly mixed until the granules are completely dissolved. Now it’s time to add powdered sugar into the resulting multi-colored mass. We already know that powder is poured into cream in small portions. Don't forget to stir the mixture all the time.

Fantasy without limits

The mastic will form when you feel that the sweet mixture is being mixed with great difficulty. It's time to put our mastic on a table sprinkled with powdered sugar and start kneading a kind of sweet dough. Only powdered sugar will act as flour here. The moment when the mastic stops sticking to your hands serves as a signal that it is ready to realize your creative ideas. All that remains is to wrap the mastic in cling film, having previously expelled all the air from the inside, so that in the future it could not interfere with our culinary experiments. Place the bag in the refrigerator for half an hour. After this, you can safely sculpt a variety of funny and delicious figures for cupcakes.

Conclusion

We hope that from the entire variety of cupcake creams presented, you can easily choose the most delicious and most original recipe for yourself. And teacup-sized cupcakes with a ruffled cream top will become a favorite treat for the whole family. Enjoy your tea!

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 on the kitchen counter overnight.

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

How to make chocolate frosting for cupcakes 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 fatty nature 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 speed 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 frosting for cupcakes

The second version of chocolate cheese cream for cupcakes is based on the classic recipe for cream cheese cream for a 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 into the finished product with a mixer.

How to prepare cupcake cream that holds its shape - a recipe - a complete description of the preparation so that the dish turns out very tasty and original.

An ordinary cupcake will sparkle with new flavors and look decent thanks to the decoration made of cream called a cupcake. To make an impression with your appearance, as well as to raise the culture of everyday life, you need to properly prepare a cream for cupcakes that holds its shape. The result depends on sustainability. We offer the simplest and most successful options for creative inspiration that will help make your holiday unforgettable.

Ingredients:

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

Preparation:

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

Step-by-step mascarpone recipe

Delicious, airy cream with banana flavor. Banana can be replaced with any fruit puree.

Ingredients:

cream 33% for whipping – 250 ml;
banana – 1 pc. small ripe;
cheese – 130 g mascarpone;
vanilla essence – 1 teaspoon;
sugar – 65 g.

Preparation:

To make the process go faster, use only chilled cream. Also, keep the container in which you are going to prepare the cream cold in advance.
Pour cream into the bowl. Place cheese. Sprinkle with sugar. Add essence. Turn on the mixer. First, the minimum speed is required, then gradually increase it.
When the mass turns into fluffy foam, mash the banana and add in parts. Mix. You should get a homogeneous consistency. Decorate cupcakes only when they are cooled, otherwise the cream will leak.

Chocolate ganache

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

Ingredients:

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

Preparation:

Place honey or molasses into the cream. Boil.
Chop the chocolate. Pour in hot mixture. Stir carefully using a spatula.
Refrigerate. Cool to such a temperature that the mass can hold its shape.

Sour cream cooking option

A universal option that is gaining more and more popularity every day.

Ingredients:

sour cream 20% – 360 g;
butter – 130 g;
flour - 3 tbsp. spoons;
vanillin – 1 g;
sugar – 110 g;
egg – 1 pc.

Preparation:

Keep the oil in a warm room. It needs to be softened. This will take two hours.
Place the container on the stove. Pour in water. Place more dishes on top. In the upper container, mix the egg with sour cream. Add sugar. Add vanilla. Add flour. To prevent the cream from becoming bitter, you should not add too much vanilla.
When the liquid in the first container begins to bubble, place the second one on top. Stir the mixture constantly until it becomes thick. It will take about five minutes.
Check the mixture for readiness. If you run a spoon over the surface and the mixture does not flow back, then the cream is ready.
Cover with film. Place in the refrigerator.
Beat the butter. Take a spoon and add the cooked mass in portions. Whisk constantly during the process. The cream should be dense and stable.

Curd or cream cheese cream

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

Ingredients:

powdered sugar – 130 g;
vanilla essence – 0.5 teaspoon;
butter – 120 g;
cream (curd) cheese – 230 g.

Preparation:

Leave the butter out of the refrigerator for several hours, until it becomes soft.
Mix butter and cheese. Beat until smooth and fluffy.
Add powder in small portions, the amount of which can be adjusted according to taste preferences.
Add vanilla. Mix.

Custard method with condensed milk

Thanks to this cream, the dessert will turn out much tastier and more appetizing.

Ingredients:

condensed milk – 200 ml;
flour – 2 tbsp. spoons;
butter – 100 g;
sugar – 1.5 tbsp. spoons;
milk – 240 ml.

Preparation:

Add flour to milk. Sprinkle with sugar. Stir. Boil constantly stirring until thickened. Turn on the mixer. Cook, whisking constantly. The mass should become thick and without lumps. Remove from stove. Cool.
Pour in condensed milk. Add softened butter. Turn on the mixer. Minimum revolutions are required. Beat.

Cream cheese for cupcakes that holds its shape

This option will produce the perfect cream that will not separate.

Ingredients:

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

Preparation:

Place food in container. To prepare, use a mixer with a spiral attachment. Turn on the mixer. Set the minimum speed. Beat. The process will take no more than a minute.
If different colors of cream are needed for decoration, divide it into parts and add the desired dye. Place each shade in a separate pastry bag and allow time to cool. If you use white color, then immediately place it in a bag and cool it.

Banana treat for dessert decoration

It turns out very tender. To ensure that the cream holds its shape perfectly, use unripe fruits.

Ingredients:

powdered sugar - 3 mugs;
butter – 50 g;
banana puree – 0.5 cups;
vanilla – 0.5 teaspoon;
lemon juice – 0.5 teaspoon.

Preparation:

Get the oil in advance.
Mash the bananas to the required volume.
Pour in the juice. Lemon is necessary to prevent the banana puree from darkening.
Add vanilla. Mix.
When the butter is soft, turn on the mixer. Beat. It will take five minutes. The mass will become light and fluffy. Alternating, add powder and puree in small batches. Continuing to beat.
Cool the finished mixture.

Buttercream with citrus flavor

This variation with an airy consistency and amazing aroma will delight everyone.

Ingredients:

butter – 260 g, softened;
powdered sugar – 220 g;
orange – 2 pcs.

Preparation:

Rinse the oranges. To fill with water. Place on the stove. Boil, boil. It will take five minutes.
Drain the water. Fill with a new batch. Cook for eight minutes. Drain the water. Boil. Now it will take a quarter of an hour. Cool. Cut. Select the seeds.
Grind in a meat grinder.
Cover the puree with powder. Place oil. Beat with a mixer until fluffy.
Place in the refrigerator. Use as soon as it thickens.

Cream with marzipan that holds its shape

To make the dessert delight with its exquisite taste, complement the cream curls with decor made from marzipan. The proposed option holds its shape well.

Ingredients:

vanilla – 1 teaspoon;
curd cream cheese – 260 g;
butter – 210 g;
white chocolate – 210 g;
marzipan of different colors – 70 g;
powdered sugar - 160 g.

Preparation:

Melt the chocolate. You can use any method convenient for you, the main thing is that the chocolate melts, but does not boil. Cool; the mixture should be at room temperature.
Place oil in a bowl. Turn on the mixer. Beat at medium speed. The mass should become fluffy. Pour in the chocolate. Add cheese. Add vanilla powder. The mixer must be constantly running while adding ingredients.
To ensure that the cream does not slide off the cupcakes, the mixture should be kept in the cold.
Form decorations from marzipan and place them on the finished cupcakes.

To prevent the finished product from separating, all ingredients must be at the same temperature.
Each new product must be added to the mass only when the previous one is completely mixed. Add ingredients only in small portions.
If you want to get a cream with a light nutty aroma, you should add a spoonful of cognac.
Heavy cream can be replaced with natural yogurt. Use only the thick component, otherwise the cream will run.

Good afternoon, comrades!

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

The genius of cupcakes

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this brilliant invention. If cupcakes are mistaken for cakes, then These are the simplest and fastest cakes I have ever known., well, with the exception of the no less brilliant “potato”, of course. And why all? Firstly, because cupcake batter is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, cutting, etc. Well, the cream for the cupcakes is the most enjoyable part, because here you can fantasize endlessly...

How to learn to work with a pastry bag?

When I was learning to work with a pastry bag, I took one cupcake and deposited a cap of cream on it, then removed this cream with a spatula and deposited it again, and again, and again. Until a certain pattern emerged.

By the way, if you think that you don’t know how to work with a pastry bag, I advise you to reconsider. The only way to learn how to decorate cupcakes beautifully- practice and practice again. No one has ever managed to make a bouquet of roses on a cake the first time.

When I first started working as a pastry chef’s assistant, I was assigned to make lemon tartlets. Then I understood that making smooth, neat caps from Italian meringue, and even burning them with a torch, was an absolutely impossible task for my weak hand. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes do this). In short, after several mangled and burnt meringues, everything went like clockwork, in the literal sense of the word.

This is all to say that, apart from how to properly hold the bag in your hands, no one will help you with anything. It just takes time to adapt.

Here you can see the main attachments I use to decorate cupcakes: open star, French tube, straight tube, closed star.

In general, after such a long-winded introduction, you can start making cupcakes. I'll start with the simplest ones, but no less tasty than the rest.

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

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. Why don’t we use them to decorate the now fashionable cupcakes?

For this we need only 2 ingredients:

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

Preparation:

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

Butter cream with condensed milk is an emulsion, that is, it is fat mixed with water. And since fat does not mix with water, we need to properly fill the oil with oxygen so that the water particles have something to cling to. That's why very important Beat the butter well and add condensed milk gradually!

Place 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 all the nuances of preparing this cream in the previous recipe ⇑

Using a mixer, beat the soft butter until fluffy (about 5 minutes).
Add condensed milk one tablespoon at a time, whisking well after each serving.
After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
Fill a pastry bag with the finished cream and decorate the 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 treasure of Soviet cooking. The most favorite 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 fluffy (about 5 minutes)
Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with curd or cream cheese

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

For the cream we take:

butter, softened - 150 gr.
powdered sugar - 150 gr.
cream or curd cheese - 300 gr.

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

Prepare the cream as follows:

Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
Add cream or cottage 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, we do not add lemon).
You can add food coloring to the finished cream and apply it to the cupcakes using a pastry bag.

5. Cream cheese with white chocolate

The combination of cream cheese and white chocolate is incredible.

Let's 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 until it cools completely.
Beat the softened butter until fluffy (5 minutes), then add all the other ingredients (the 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 needs to be prepared before baking the cupcakes so that it has time to set.

Required Products:

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

How to prepare:

Soak the gelatin leaves in cold water for 10 minutes.
Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
Bring the cream almost to a boil, remove from heat and dissolve the swollen gelatin in it, after squeezing it out. Stir until the gelatin is completely dissolved.
Add cream to melted chocolate and stir until smooth.
Then add condensed milk and mix with chocolate again.
Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
After 2 hours, fill a pastry bag with cream and decorate the cupcakes.

7. Banana cream with mascarpone

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

Grocery list:

heavy cream, from 33%, cold - 250 ml
mascarpone cheese - 125 gr.
sugar - 60 gr.
vanilla essence - 1 tsp.
banana, ripe and small - 1 pc.

Preparation:

Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
Place the cream, mascarpone, sugar and vanilla essence into a mixer bowl and begin beating with the mixer at low speed, gradually increasing the speed.
After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
The cream is ready. We can decorate cooled cupcakes with it.

8. Airy cream with white chocolate

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

9. Protein cream on Swiss meringue

In this recipe we pasteurize the whites in a water bath, so you don’t have to worry about this cream.

For the recipe we will prepare:

egg whites - 2 pcs.
sugar - 150 gr.
vanilla seeds - ½ pod or vanilla essence - 1 tsp.
food coloring - optional

Execution of the recipe:

Place egg whites, sugar, and vanilla in a heatproof bowl and place in a water bath (the bottom of the bowl should not touch the water).
Stirring constantly with a whisk, heat the whites until the sugar is completely dissolved (about 5 minutes).
Rub the whites between your fingers - you shouldn't be able to feel the grains of sugar.
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 the finished cream.

10. Silky chocolate ganache

Perhaps one of the most beautiful and silky creams for cupcakes. It needs to sit well, so prepare 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 in the microwave)
instant coffee - 1 tbsp.
dark chocolate, from 60% – 200 gr.
butter - 75 gr.

Recipe:

Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
Place finely chopped chocolate and cubed butter in a bowl and pour hot cream in two steps: pour half - mix thoroughly with a whisk, pour the other 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 it’s enough. You can browse the cupcake recipes on the site and see other ideas. As an example, I will give you chocolate cupcakes with chocolate frosting and coffee-nut cupcakes with mascarpone cream.

Delicious and beautiful cupcakes to everyone!

Good luck, love and patience.

All. Bye. Bye.

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 in the 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 a step-by-step recipe for 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

We will need:

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.
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.
Pour hot water (almost boiling water) over the gelatin and 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. Add the yolk-butter mixture to the curd mass and 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:

How to melt chocolate in a double boiler

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 the microwave 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 out 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 the gelatin leaves in cold water and let them swell. If you don’t have gelatin on hand in plates, 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.

This cream should be allowed to sit properly in the refrigerator (at least 3 hours).
I wish you wonderful desserts, be sure to write what cakes and pastries you made using creams, which one did you like best!

Simple and delicious recipes for cupcake cream: butter, sour cream, chocolate ganache, as well as making your own mastic.

How to give your loved ones a piece of your soul and please them with your attention? One way to demonstrate your feelings is through cooking. In this area, you can realize any fantasies with your own hands, which will be remembered for its aesthetic appearance for the eyes and a fantastic variety of tastes for the stomach! This article is for dessert lovers.

Have you heard what cupcakes are? These are cakes consisting of a biscuit base, decorated with cream caps, giving them a special taste. Considering how quickly these tiny cakes are gaining popularity, which is due to their unique tenderness, many housewives are wondering how to make cream for cupcakes?

Based on my own culinary experience, I’ll tell you about this, as well as what tools you should use, and I’ll reveal secrets that make cooking easier. The primary detail of the entire composition is a delicious decoration. This means that you should treat its creation with special responsibility and care if you want it not to lose its attractiveness and immediately seduce you with its impeccable appearance.

And don’t be upset if the molds don’t turn out perfect the first time, firstly, you’re just learning, and secondly, the main thing is that it’s incredibly tasty, made with love and consists of natural products, the composition of which you know well.

So, I use several cooking methods in my culinary experiments. I alternate them so that my family doesn’t get bored, and I’m also interested in doing something new, trying out original ideas.

I offer several options for you to choose from. Try it and maybe one of them will become your favorite!

Buttercream recipe for decorating cupcakes

Prepare:

Butter – 250 g;
Powder – 575 g;
Milk - a quarter glass;
Vanilla extract – 1 g;
Food coloring (optional).

The cooking process is as follows. It is advisable to sift the powdered sugar before use. The indicated amount in grams is approximately four and a half glasses, if you do not want to measure so accurately each time.

So, how to make cupcake cream. First melt the butter. To do this, I take it out of the cold half an hour before I start cooking. Once melted, place it in a container (large enough to hold all the ingredients and easily handle with a whisk).

Beat the butter, adding vanilla little by little. Don't pour it all at once! First you need to add about half of the total volume. After this, we move on to other ingredients: add milk and vanillin. Beat a little more and add the rest of the powdered sugar. Next, beat until you have a pleasant consistency. The mass should become fluffy. This will happen pretty quickly.

Chocolate ganache

This is a completely stable cream for cupcakes, based on chocolate. So it's perfect for those with a sweet tooth. I tried this recipe first because it’s not too complicated and my family just loves chocolate goodies. After I successfully managed to decorate small cakes with chocolate hats, I began other confectionery experiments.

So, you need a minimum of ingredients:

Chocolate – 250 g;
Honey – 40 g;
30% cream – 270 g.

Place the cream in a saucepan that needs to be put on fire. Add honey to it and let the mixture boil. Finely chop the chocolate with a knife. The ease and uniformity of mixing will depend on how finely it is cut. Add it to the already heated honey paste. Stir gently with a pastry spatula until evenly combined.

Place the resulting essence in the refrigerator and cool until the mass sets so that it can hold its shape. The presence of honey and chocolate gives sufficient viscosity and density, so it is very convenient to decorate.

How to make cream for cupcakes from sour cream

Sour cream is a product that is almost always available in the house. And the result is very cool, gentle and pleasant. Due to the simplicity of all components, you can start cooking at any time, without even leaving home to go to the store.

We will need:

Sour cream (it is better to take it with 20% fat content) – 360 g;
Butter – 130 g;
Flour – 3 spoons;
Vanilla extract;
Sugar – 110g;
Egg.

For this option, I use completely melted butter; I take it out of the refrigerator a couple of hours before cooking.

We will cook in a steam bath. So you'll need two saucepans or bowls, both heat-resistant: one for the water and one for the ingredients. Match them in size so that one fits inside the other. In our first container the liquid will boil. We collect water, but do not fill it completely, so that the container placed on top does not “drown.” We put it on the fire and, while the water is boiling, proceed to mixing the ingredients.

In a separate container, mix one chicken egg with sour cream. I take 20%, but this is not particularly important. This only affects the fat content of the finished product. Add sugar, vanillin and flour to the resulting mixture. 1 gram of vanillin will do (usually one packaged bag), if you don’t need more, it will cause bitterness.

When the water in the first saucepan boils, place the second one on it. Stir constantly so that no lumps form, but a uniform consistency and you get the best cream for cupcakes. Five minutes is usually enough for everything to thicken. But to avoid mistakes, it is better to check for readiness. To do this, I run a spoon over the surface of the mixture. If it does not flow back into the formed furrow, it’s done.

After removing from heat, cover the resulting mixture with film and place in the refrigerator.

To bring it to its final state, beat the butter and add it gradually to the cooled mixture. We do not stop working with the mixer. This will add lightness, airiness and softness of taste. In my opinion, this is one of the best delicacies, so some of the labor involved in preparing it is completely justified.

Meringue - cream for cupcakes that holds its shape, recipe with photo

This option is suitable for those who will not regret spending time preparing a delicious dessert and putting some effort into it. But as a result, you can get the perfect decor: varied and original. Everyone will love this decoration. This is one of my family's favorite variations because you can experiment with it as you please.

To decorate 12 cupcakes you will need:

Chicken egg – 3 pcs;
Water – a quarter glass;
Sugar – 1 glass;
Lemon acid;
Butter – 170g;
Vanilla extract;
Food coloring (optional).

The eggs need to be at room temperature, so take them out of the refrigerator in advance, just like the butter (about 30 minutes before). We separate only the whites from the eggs.

We place it in a deep container. Don't forget to check that it is completely clean and dry so that the most delicious cupcake frosting can be prepared correctly.

Pour a quarter glass of water into a small saucepan and add sugar there. Place the container on medium heat and bring it to about 120 degrees. Remember to stir occasionally to prevent the mixture from burning. As a result, the sugar will completely dissolve, leaving no lumps or grains.

Beat the whites thoroughly, adding a pinch of citric acid. Pour in the prepared syrup and beat too. This needs to be done for a long time until the composition cools down. It takes me a little less than half an hour.

After cooling, add butter little by little and beat again. At the same time, the volume will begin to decrease and fall off, but after whipping, uniformity and smoothness will return. If this doesn’t happen, it doesn’t matter. In this case, I put the mixture in the refrigerator. After ten minutes in the cold, everything turns out great.

When you have a uniform consistency, add one gram of vanillin, dye, if you want to make the mixture colored, and any flavoring fillers or additives. At the same time, the dessert retains its shape perfectly. So I suggest everyone who loves cooking and sweet treats try it!

A simple recipe for cupcake cream with mascarpone

You will need:

Cream – 250 ml;
Banana – 1 piece;
Mascarpone cheese – 130 g;
Sugar – 65 g;
Vanilla extract.

To make this dessert, I prefer 33% cream, and I recommend this to everyone. We take a banana of medium or small size and quite ripe.

There is one trick to this recipe: cool the ingredients and even the dishes you will use in advance. Then the process will go much better and faster.

So, pour cream and cheese into a container, sugar on top, and a little vanilla. Start beating the mixture with a mixer. Moreover, at first we turn on the minimum speed, gradually it can be increased. The mass will soon become lush. Gradually add the mashed fruit into it and beat. At the end you will get a homogeneous consistency.

Using mastic

For decoration, you can use not only cupcake creams. One of the wonderful techniques that allows your imagination to run wild is mastic.

It is prepared from the most common ingredients and does not require special culinary skills, so feel free to experiment.

You will need:

Marshmallow candies – 100 g;
Lemon juice – one spoon;
Powdered sugar - one or one and a half glasses (it will become clear during the cooking process);

Multi-colored food colors.

To begin, fill the marshmallow candies with citrus juice and microwave for 10-20 seconds. You can reheat by steaming instead. As a result, the product will noticeably increase in volume.

This recipe usually uses food coloring, since the variety of different colors is one of the delights of mastic. Add the coloring agent to the marshmallows and mix very thoroughly to ensure an even color.

Continuing to stir, add powdered sugar little by little. At some point, the mixture will become difficult to mix in the container. At this point, start kneading like dough. Sprinkle the table with powdered sugar as if it were flour, and when kneading, continue adding powder. When the sweet “dough” stops sticking, wrap it in film without gaps and put it in the refrigerator.

Cool for half an hour and you're done!

Cooking tools

When cooking, especially when making confectionery, you can’t do without using special equipment that will make the whole process easier for you. And sometimes, without the right special tool, you won’t get exactly what you wanted.

If you ask how to properly decorate cupcakes with cream, I will answer that the best way to do this is with a special pastry bag. I purchased both the bag and the attachments for it on the website. Also, a spatula, various vessels and spoons will definitely come in handy. All this is simply necessary to decorate the cupcake with a beautiful cream top.

Baking molds are also useful for preparing the sponge cake itself. And if you want to sculpt from mastic, then stencils will not hurt.

Beautiful presentation

When everything is ready for use, for the greater joy of the household, all that remains is to arrange everything that we have prepared in an interesting way. There are a lot of tips on how exactly to serve cupcakes. I believe that this is a personal matter for each housewife, because only you know well what will please your family most. There are only a couple of universal tricks for all options.

To serve the cupcakes well, place them on the plate in such a quantity that they do not touch each other with their caps, otherwise their shape may be ruined. The creamy tops themselves, regardless of the chosen recipe, can be sprinkled with chocolate or coconut shavings, powdered sugar, and decorated with various berries, sweets and cookies. You can also use edible confectionery decorations for decoration, which can be found in an online store or made yourself from the same mastic.

In any case, when decorating confectionery products, use your imagination and experiment. Regardless of whether you chose a simple or complex cream for cupcakes, decided to decorate it in a complex way or leave it in a classic form, a cutely laid out decorated top will not only make the cupcake attractive in appearance, but will also give it a uniquely delicate and original taste, for which it is so highly valued these delicious little cakes.

Hi all. Today I will share with you a recipe for the most delicate cupcakes. Having tried them once, I decided that I wouldn’t even experiment with new recipes anymore. In my opinion, the ideal has been found. If you are also in search of better taste, then this article is for you.

I consider myself lucky. Before this recipe, I had only made vanilla cupcakes once. They turned out to be a bit dry and didn’t impress me at all (that is, in practice there was only one unsuccessful recipe for vanilla cupcakes, which is good news).

Then, I came across a recipe that tasted great, and I always baked them.

After looking through my blog, I realized that the basics were missing - after all, the vanilla option is the most frequently ordered. It can be given as a gift to both adults and children. Since the recipe does not contain dyes, chocolate, cocoa and a large amount of butter. Which is definitely a big allergen for many.

The next recipe that I decided to try turned out to be successful in all respects. The cupcakes themselves are so tender that they simply melt in your mouth. The caps always turn out perfectly smooth, but the taste is beyond words. You have to try this.

To bake cupcakes you need the following tools:

baking molds (iron or silicone)
paper capsules for cupcakes (if the capsules are reinforced with a rim, then you can bake in them without molds)
scales. Using scales, we measure not only the necessary ingredients, but also the amount of dough that needs to be placed in the molds. For relatives, of course, you can do it by eye. But, for sale, cupcakes must be the same size.
mixer
disposable bag (you can use a zip bag). The bag is needed mainly for confectioners who bake to order. With the help of a bag, it is more convenient to put the dough into capsules, and the edges of the capsules themselves remain clean, without drops of dough, which, of course, is an indicator of the cleanliness of the confectioner for sale. For homemade dough, you can also put the dough into capsules using a spoon.

How to make delicious and simple vanilla cupcakes at home, recipe with photos step by step.

Ingredients for 12-14 pieces:

200 g flour
120 g sugar
120 grams butter
3 eggs
60 ml. milk
2 packets of vanilla sugar
1.5 tsp. baking powder
a pinch of salt

Preparation:

Since cooking is very fast, we immediately set the oven to preheat to 170º.

Place butter at room temperature and sugar in a mixer bowl. Beat at high speed for 5 minutes until light and the mass increases in volume. It is the whitening of the mass that is a good quality criterion.

Without ceasing to beat, add eggs to the butter, one at a time. Each time we wait about a minute for the previous egg to mix.

In a separate bowl, mix the bulk ingredients - flour, baking powder and salt.

Reduce the mixer speed to minimum and add a third of the dry ingredients (I sift it directly into the bowl, you can pre-sift the flour and baking powder and then add it to the butter-egg mixture). We wait until the mass becomes homogeneous.

Then, a third of the bulk.

Then the remaining half of the milk.

And we finish again with bulk ingredients.

As soon as the mixture becomes homogeneous, without lumps, stop the mixer. In principle, all ingredients can be mixed manually, using a silicone spatula. I find it easier to do this in a stand mixer.

The dough for this recipe turns out incredibly tender, aromatic, and what a taste! I always stop myself from eating a couple of spoons).

We transfer our dough into a pastry bag.

And we put it into capsules (I do it on scales). I always put 50 grams of dough in my molds. If you fill it not on the scale, then fill it a little more than half, the dough rises well.

Place in a preheated oven to bake. Top-bottom mode. Not convection! Remember that the convection mode does not bake cupcakes! In this mode, the caps do not turn out even, but swell with tubercles and cracks appear on the surface.

Bake for 20 minutes. At a temperature of 180°. The main thing here is not to overcook in the oven, otherwise the cupcakes will turn out dry. Place them on a wire rack to cool. After complete cooling, you can decorate with cream.

The cupcakes themselves can be baked the day before the event, wrapped in film and stored in the refrigerator in an airtight container. It is necessary to decorate with cream immediately before serving, so our cakes will retain the most beautiful appearance.

These are the beautiful cupcakes you get from this recipe.

They can be filled with your favorite flavors by cutting out the middle with a knife or a special device like this.

My favorite fillings are, or, strawberry and blackberry confiture, boiled condensed milk, toffee, and various berry jams. In general, you can add whatever you like most inside.

By the way, if you add lemon zest to the dough, you will get lemon cupcakes. In combination with them, they are very tasty; citrus lovers will definitely appreciate them.

I decorate all my cupcakes with my favorite ones (recipe available at the link). Decorated with cream, they can be stored in the refrigerator for up to 3 days. Before serving, it is better to remove the cupcakes from the refrigerator in advance so that they reach room temperature.

I warn you, they are so delicious that one serving may not be enough. I usually have a couple of pieces disappear without waiting for decoration.

By the way, there are other cupcake recipes on the blog. They are all incredibly tasty, you can choose at your discretion. Find all recipes in the Cupcakes section.

Enjoy your meal.

Good afternoon, comrades! Today I’m taking it from my heart and publishing one of my most useful articles about cream for cupcakes and offering the most affordable, simple and quick recipes. Winter is the best time for cupcakes, isn't it? 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 in the kitchen with a pastry bag and cream. At other times of the year, you are content with simple muffins at best.

The genius of cupcakes

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this brilliant invention. If cupcakes are mistaken for cakes, then These are the simplest and fastest cakes I have ever known., well, with the exception of the no less brilliant “potato”, of course. And why all? Firstly, because cupcake batter is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, cutting, etc. Well, the cream for such cupcakes is the most enjoyable part, because here you can fantasize endlessly...

How to learn to work with a pastry bag?

This is all to say that, apart from how to properly hold the bag in your hands, no one will help you with anything. It just takes time to adapt.

Here you can see the main attachments I use to decorate cupcakes: open star , french straw , straight tube , closed star .

Yes, and avoid plastic attachments. The drawing they make turns out to be really creepy.

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

In general, after such a long-winded introduction, you can start making cupcakes. I'll start with the simplest ones, but no less tasty than the rest.

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

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. Why don’t we use them to decorate the now fashionable cupcakes?

For this we need only 2 ingredients:

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

Preparation:

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 must be of good quality). Beat the butter with a mixer until fluffy and fluffy. This will take about 5 minutes.
Only after the butter has become airy, do we begin to gradually, one spoon at a time, add condensed milk, beating the mass until smooth after each portion of condensed milk.

Butter cream with condensed milk is an emulsion, i.e. it is fat mixed with water. And since fat does not mix with water, we need to properly fill the oil with oxygen so that the water particles have something to cling to. That's why very important Beat the butter well and add condensed milk gradually!

Place 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 all the nuances of preparing this cream in the previous recipe ⇑

Using a mixer, beat the soft butter until fluffy (about 5 minutes).
Add condensed milk one tablespoon at a time, whisking well after each serving.
After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
Fill a pastry bag with the finished cream and decorate the 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 treasure of Soviet cooking. The most favorite 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 fluffy (about 5 minutes)
Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with curd or cream cheese

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

For the cream we take:

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

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

Prepare the cream as follows:

Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
Add cream or cottage 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, we do not add lemon).
You can add food coloring to the finished cream and apply it to the cupcakes using a pastry bag.

5. Cream cheese with white chocolate

The combination of cream cheese and white chocolate is incredible.

Let's take the following products:

white chocolate - 200 gr.
butter, softened - 200 gr.
powdered sugar - 150 gr.
cream or curd cheese - 250 gr.
vanilla seeds - ½ pod or vanilla extract - 1 tsp. (optional)

Preparing the cream:

First, melt the white chocolate, broken into pieces, in a water bath and leave until it cools completely.
Beat the softened butter until fluffy (5 minutes), then add all the other ingredients ( The chocolate must 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 needs to be prepared before baking the cupcakes so that it has time to set.

And I’ll tell you a secret, this is one of the most delicious creams I’ve ever tried.

Required Products:

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

How to prepare:

Soak the gelatin leaves in cold water for 10 minutes.
Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
Bring the cream almost to a boil, remove from heat and dissolve the swollen gelatin in it, after squeezing it out. Stir until the gelatin is completely dissolved.
Add cream to melted chocolate and stir until smooth.
Then add condensed milk and mix with chocolate again.
Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
After 2 hours, fill a pastry bag with cream and decorate the cupcakes.

7. Banana cream with mascarpone

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

Grocery list:

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

Preparation:

Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
Place the cream, mascarpone, sugar and vanilla essence into a mixer bowl and begin beating with the mixer at low speed, gradually increasing the speed.
After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
The cream is ready. We can decorate cooled cupcakes with it.

8. Airy cream with white chocolate

A very simple but very airy cream for white chocolate lovers

List of ingredients:

white chocolate - 200 gr.
butter, softened - 230 gr.
powdered sugar - 210 gr.
vanilla extract - 2 tsp.

Cooking process:

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

9. Protein cream on Swiss meringue

In this recipe we pasteurize the whites in a water bath, so you don’t have to worry about this cream.

For the recipe we will prepare:

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

Execution of the recipe:

Place egg whites, sugar, and vanilla in a heatproof bowl and place in a water bath (the bottom of the bowl should not touch the water).
Stirring constantly with a whisk, heat the whites until the sugar is completely dissolved (about 5 minutes).
Rub the whites between your fingers – you shouldn’t be able to feel the sugar grains.
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 the finished cream.

10. Silky chocolate ganache

Perhaps one of the most beautiful and silky creams for cupcakes. It needs to sit well, so prepare 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 in the microwave)
instant coffee - 1 tbsp.
dark chocolate, from 60% - 200 gr.
butter - 75 gr.

Recipe:

Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
Place finely chopped chocolate and cubed butter in a bowl and pour hot cream in two steps: pour half - mix thoroughly with a whisk, pour the other 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 it’s enough. You can browse the cupcake recipes on the site and see other ideas. For example, I’ll give you and.

Delicious and beautiful cupcakes to everyone!

Good luck, love and patience.

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