Cupcake cream

Cupcake cream is an important component of this popular modern dessert. There are a number of requirements for it: stability, shape stability outside the refrigerator, lightness and glossy appearance. Few products can meet these conditions, so the most common ingredients for cream are cream or cottage cheese and whipped egg whites. Other ingredients are added according to the selected recipe.

Cupcake cream that holds its shape

The classic and most popular version of this cream is a recipe for preparing it based on three ingredients: butter, cream cheese and powdered sugar.

1. 
   How to make cupcake cream that holds its shape? The butter, softened at room temperature, is placed in a bowl for whipping the cream.
2. 
   Beat the butter a little with a mixer at low speed.
3. 
   Add the required amount of powdered sugar to the whipped butter.
4. 
   For 3 minutes, beat the butter and powder into a homogeneous mass.
5. 
   Then add the amount of cold cream cheese indicated in the recipe.
6. 
   The ingredients are whipped for 20 seconds.
7. 
   When the mixture has a homogeneous consistency, the mixer turns off.
8. 
   The whipped cream will be silky and tender.
9. 
   When decorating cupcakes, this cream retains stability perfectly and for a long time.
10. 
    If desired, the cream can be supplemented with any dyes.
11. 
    The prepared cream is transferred to a pastry bag.
12. 
    Cupcakes are decorated to suit the taste of each housewife. Delicious and successful baking!

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Cream for cupcakes made from curd cheese

Cream based on curd cheese is a good and most popular option for creating elegant cupcake tops. In addition to stability and splendor, it is distinguished by its excellent taste and friendship with chocolate, berries and nuts. Important points in preparing such a cream: cold curd cheese with cream and softened butter, the correct proportion of ingredients and the use of powdered sugar.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 14 pcs.

Ingredients:

• Curd and cream cheese – 300 gr.
• Butter 82.5% – 120 gr.
• Powdered sugar – 130 gr.
• Cream 33% – 50 ml.

Cooking process:

Step 1. First of all, measure out the exact amount of ingredients for the cream indicated in the recipe on a kitchen scale.

Step 2. Softened butter is transferred into a bowl for whipping cream and powdered sugar is poured.

Step 3. Using a mixer and at medium speed, beat these ingredients well.

Step 4. The whipped mass should have a uniform and fluffy texture.

Step 5. Then cold curd cheese is added to this mass.

Step 6. Mix the cheese and butter mixture well with a silicone spatula.

Step 7Then the mass is whipped with a mixer at low speed.

Step 8. Without stopping whipping, chilled cream is poured into the mixture in a thin stream, and the cream is whipped for several minutes.

Step 9. The cream for the cream cheese cupcakes is ready.

Step 10. It is mixed again with a spatula to remove air bubbles and the mass becomes homogeneous.

Step 11. The cream is transferred to a pastry bag and applied to cupcakes as decoration to the hostess’s taste. Happy and delicious baking!

How to make cream cheese frosting for cupcakes

Cupcake cream based on cream cheese differs from other types in lower calorie content, richness of taste, stability and ease of preparation. In this recipe we prepare Mascarpone cream cheese cream with cream and powdered sugar. The cream can be supplemented with any flavorings and food colorings, but it is delicious on its own.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 10 pcs.

Ingredients:

• Cream cheese “Mascarpone” – 250 gr.
• Powdered sugar – 70 gr.
• Cream 33% – 80 ml.

Cooking process:

Step 1. First of all, prepare the ingredients for the cream indicated in the recipe. Cream and Mascarpone should be cold.

Step 2. Chilled cream cheese is transferred from the packaging into a bowl for whipping cream.

Step 3. Add 70 grams of powdered sugar to it.

Step 4. Using a mixer at minimum speed, beat the Mascarpone with powder into a homogeneous mass.

Step 5. Cold cream in the required amount is poured into the whipped mass, and the cream is whipped for several minutes at medium mixer speed.

Step 6. Place the whipped cream in the refrigerator for half an hour to make it more stable.

Step 7After this time, the cooled cream cheese cream is transferred into a pastry bag and cupcakes are made with it.

Step 8. The cream is complemented with fresh berries, with which it goes well. Bon appetit!

Cream for cupcakes with cream and curd cheese

Cream with cream cheese, otherwise known as cream cheese for decorating cupcakes, should be quite stable. Cream and curd or creamy curd cheese for it are taken cold, but the cheese mass is kept at room temperature for 15 minutes before whipping, then it will combine faster and better with the total mass of the cream. In this recipe we will add a light citrus flavor to the cream.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 12 pcs.

Ingredients:

• Curd and cream cheese – 250 gr.
• Powdered sugar – 150 gr.
• Cream 33% – 150 ml.
• Lemon zest – 1 pc.
• Lemon juice – 1 tsp.

Cooking process:

Step 1. The ingredients for the cream are measured according to the recipe, because their correct proportion is important.

Step 2. Place pre-chilled cream cheese into a bowl for whipping cream.

Step 3. Chilled cream is also poured into the cheese.

Step 4. Then add 150 grams of powdered sugar.

Step 5. Using a mixer at low speed, these ingredients are first mixed and then beaten at medium speed into a fluffy, homogeneous mass.

Step 6. Rub the zest of one lemon onto the whipped mass on a fine grater.

Step 7. Then squeeze the lemon juice out of it with your hand.

Step 8. Cream with citrus additive is whipped again.

Step 9. The prepared cream cheese cream is transferred to a pastry bag.

Step 10. Cupcakes are decorated with cream to the hostess’s taste. Bon appetit!

Chocolate cream for cupcake tops

Chocolate cream will perfectly complement and decorate sponge cupcakes. Its basis is chocolate ganache in a creamy state, which is prepared from heavy cream and dark chocolate at a certain temperature and proportion. The ganache is prepared in advance and infused for at least 8 hours to achieve the desired consistency. Then the ganache is whipped with a mixer, and the cream is stable and with a rich chocolate taste.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 12 pcs.

Ingredients:

• Cream 33% – 250 ml.
• Dark chocolate – 100 gr.

Cooking process:

Step 1. First of all, measure out the required amount of cream and chocolate.

Step 2. The cream is brought to a boil in a water bath or using a microwave. Then crushed chocolate is poured over them and left for a couple of minutes so that the chocolate melts a little.

Step 3. Mix the chocolate and cream well with a spatula.

Step 4. Using an immersion blender, beat these ingredients into a homogeneous mass. This is chocolate ganache.

Step 5. The ganache is poured into a separate clean bowl.

Step 6. Then it is tightly covered with a piece of film and placed in the refrigerator for 8 hours, or better yet, overnight.

Step 7. After the infusion time has passed, the cooled ganache is transferred to a bowl for whipping cream or a mixer bowl.

Step 8. Then use a mixer to beat the chocolate ganache into a stable creamy mass.

Step 9. The prepared cream is transferred to a pastry bag.

Step 10. Apply chocolate cream to the cupcakes in the form of a pattern according to the personal taste of the hostess. Happy cooking!

Protein custard for decorating cupcakes

The recipe for protein custard, or Italian meringue in other words, for decorating cupcakes is the most inexpensive and fastest, but subject to proper preparation. This cream is distinguished by its airiness, shiny smooth texture, stability and complete absence of fat. For a rainbow variety of dessert, you can add any food coloring to the cream.

Cooking time: 25 minutes.

Cooking time: 25 minutes.

Portions: 25 pcs.

Ingredients:

• Egg white – 150 gr.
• Sugar – 200 gr.
• Water – 70 gr.
• Lemon juice – 2 drops.
• Salt – 1 pinch.

Cooking process:

Step 1. First of all, prepare the exact amount of ingredients specified in the recipe.

Step 2. Chilled chicken eggs are carefully and carefully separated into yolks and whites, because even a drop of yolk will not allow the cream to be whipped. The whites are weighed and poured into a bowl for whipping cream.

Step 3. Add a pinch of salt and two drops of lemon juice.

Step 4. Sugar is poured into a saucepan, clean water is poured, and these ingredients are mixed well.

Step 5. The saucepan is placed on medium heat and the syrup is brought to 110°C, that is, to a boil.

Step 6. At the same time, using a regular or planetary mixer, beat the whites into a fluffy foam, starting at minimum speed and gradually increasing it to maximum.

Step 7. When the temperature of the boiling syrup rises to 118°C, it is poured into the whipped whites in a thin stream, without stopping the whipping process.

Step 8. Whip the protein-custard cream at maximum speed until it has a glossy and dense consistency. The finished cream is immediately transferred to a pastry bag and the cupcakes are decorated with it. Happy cooking!

Cream for cupcakes with condensed milk at home

The version of cream for cupcakes with condensed milk is known to many as a classic Soviet-era dessert, but it is also well suited for modern fashionable cupcakes. The cream is prepared on the basis of two ingredients and has stability and a delicate creamy caramel taste. The butter for the cream is taken with a fat content of 82.5% and high-quality condensed milk. In this recipe we prepare cream with boiled condensed milk.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 12 pcs.

Ingredients:

• Boiled condensed milk – 240 gr.
• Butter – 200 gr.
• Milk – 25 ml.

Cooking process:

Step 1. The ingredients for the cream are measured in the quantities specified in the recipe. The butter is softened in advance at room temperature.

Step 2. Place the butter in a bowl for whipping cream or a mixer bowl.

Step 3. Then beat it a little at medium mixer speed.

Step 4. Boiled condensed milk is added to the whipped butter in portions.

Step 5. After each portion of condensed milk, the cream is well whipped.

Step 6. The whipped cream should have a dense, uniform texture.

Step 7. Then 25 ml of milk is poured into the whipped mass, but not cold.

Step 8. The butter mixture is whipped again with milk into a homogeneous mass.

Step 9. The prepared cream with condensed milk is beautifully deposited onto the cupcakes through a pastry bag. Bon appetit!

Delicious ricotta cream for cupcakes

Italian Ricotta cheese is known to many as a tasty addition to salads, pizza and pasta, but it makes a good cream for decorating cupcakes. Cheese, along with its low calorie content, has a neutral taste, so in the cream it is supplemented with cream, powdered sugar and flavorings. Ricotta-based cream goes well with chocolate, spices and berries.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 12 pcs.

Ingredients:

• Ricotta cheese – 300 gr.
• Cream 33% – 150 ml.
• Powdered sugar – 120 gr.
• Vanillin - to taste.

Cooking process:

Step 1. First, prepare the ingredients for the cream in the quantities specified in the recipe. Cheese and cream are used only cold.

Step 2. Chilled cheese is transferred into a bowl for whipping cream and powdered sugar and vanilla are poured through a sieve. With a mixer at maximum speed, these ingredients are quickly whipped into a homogeneous mass so that the cheese does not separate into whey and butter.

Step 3. Then chilled heavy cream is poured into the whipped cheese. The amount of cream determines the texture of the cream, so you can change it to your taste.

Step 4. The cheese mass with cream is whipped again at medium speed until the cream becomes thick.

Step 5. Place the prepared cream with Ricotta cheese in the refrigerator for 40 minutes. After this time, the cream is transferred to a pastry bag and placed on the cupcakes. Happy and delicious baking!

Sour cream for cupcakes

Due to its taste, sour cream is very suitable for decorating cupcakes, but it must be thick, which is not always possible. Various thickeners are added to the cream: flour, starch, gelatin, butter and a special thickener for sour cream. In this recipe, we make the cream using a thick method without third-party ingredients and by weighing out sour cream, but it is taken taking into account twice as much separated whey.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 12 pcs.

Ingredients:

• Sour cream 20% or more – 600 gr.
• Sugar – 100 gr.
• Vanillin - to taste.

Cooking process:

Step 1.The above simple set of products for the cream is immediately prepared.

Step 2. To make the cream thick, weigh out the sour cream 5 hours before cooking, or it is better to do it overnight. The sieve is covered with thick cloth or gauze folded in 4 layers. 600 grams are transferred onto it. fat sour cream.

Step 3. The edges of the fabric are tied in a knot.

Step 4. Then a sieve with sour cream is placed over any container, any weight is placed on top of the sour cream knot, and this structure is placed in a cold place for at least 5 hours. You can hang this bag of sour cream over the pan and put it in the cold for the same amount of time. The more whey drains, the thicker the sour cream and, accordingly, the cream will be.

Step 5. After the time for plumbing the sour cream has passed, the resulting sour cream mass is transferred to the mixer bowl. Sugar is poured into it, or better yet powdered sugar in the same amount, and vanillin is added to taste.

Step 6. Then whip the sour cream and sugar at low speed for 5 minutes until soft peaks form. The speed and time of whipping do not increase, as this will result in butter.

Step 7. The sour cream for decorating cupcakes is ready. It holds its shape steadily and is easy to use.

Step 8. The cream is transferred to a pastry bag and deposited on cupcakes. It is also good for layering any sponge cake. Bon appetit!

Buttercream for decorating cupcakes

Among the most famous recipes for frosting for decorating cupcakes, buttercream is the most popular, and it is recognized as a classic. The cream is prepared using high-quality butter and powdered sugar with the addition of any flavorings.The cream has a rich creamy taste due to prolonged whipping, holds its shape well after cooling and is quite sweet.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 12 pcs.

Ingredients:

• Butter – 200 gr.
• Powdered sugar – 300 gr.
• Vanillin – 2 gr.
• Milk – 2 tbsp.

Cooking process:

Step 1. Immediately measure out the above quantity of products for the cream. The butter is softened in advance at room temperature.

Step 2. Then the softened butter is cut into pieces and transferred to a bowl for whipping cream or a mixer bowl.

Step 3. Beat the butter at medium speed for 5-7 minutes until the cream lightens in color and soft peaks appear.

Step 4. Powdered sugar along with vanilla is poured through a sieve into the whipped butter mass in portions, and after each portion the cream is well beaten.

Step 5. Lastly, add two tablespoons of milk to the cream, and beat it at high speed for another 5 minutes until the texture is uniform.

Step 6. The buttercream is ready to work with the dessert.

Step 7. The cream is beautifully deposited through a pastry bag onto the cupcakes and these products are kept for some time in the refrigerator before serving. Bon appetit!