Cream for cupcakes that keeps its shape - recipes with photos. Basic cupcake recipe: perfect cream and tender muffins

Hi all. Today I will share with you the recipe of the most tender cupcakes. After trying them once, I decided that I would not even experiment with new recipes. In my opinion, the ideal has been found. If you are also in search of the best taste, then this article is for you.

I consider myself lucky. Before this recipe, I only made vanilla cupcakes once. They turned out to be rather dry and did not impress me at all (that is, in practice, there is only one unsuccessful recipe for vanilla cupcakes, which cannot but rejoice).

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

After reviewing my blog, I realized that the basics were missing - after all, the vanilla version is the most frequently ordered. It is quite possible to present it as a gift to both adults and children. Since the recipe does not contain dyes, chocolate, cocoa and a large amount of butter. Which, of course, is a big allergen for many.

The next recipe I decided to try turned out to be successful in every way. The cupcakes themselves are so tender that they just melt in your mouth. Hats always turn out perfectly even, well, the taste is beyond words. This must be tried.

In order 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 they can be baked without molds)
scales. With the help of 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, for sale is an indicator of the cleanliness of the confectioner. For homemade dough, capsules can also be laid out with a spoon.

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

Ingredients for 12-14 pieces:

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

Cooking:

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

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

Whisking constantly, add the 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 dry ingredients - flour, baking powder and salt.

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

Then, a third of loose.

Then the rest of the milk.

And we finish again with bulk ingredients.

As soon as the mixture has become homogeneous, without lumps, stop the mixer. In principle, all the ingredients can be mixed by hand, using a silicone spatula. It is more convenient for me to do this in a stationary mixer.

The dough according to this recipe is incredibly tender, fragrant, and what a taste! I always pull myself up so as not to eat a couple of spoons).

We transfer our dough into a pastry bag.

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

Put to bake in a preheated oven. Top-down mode. Not convection! Remember that the convection mode does not bake cupcakes! Caps in this mode do not turn out even, but swell up with bumps and cracks appear on the surface.

We bake for 20 minutes. At a temperature of 180 °. The main thing here is not to overdo it in the oven, otherwise the cupcakes will turn out dry. We put 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 cling film and stored in the refrigerator in an airtight container. Cream should be decorated immediately before serving, so our cakes will retain the most beautiful appearance.

These are some pretty cupcakes from this recipe.

They can be stuffed with your favorite flavors by cutting out the middle with a knife or with such a special device.

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

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

I decorate all my cupcakes with my favorite (the recipe is available here). Decorated with cream, they can be stored in the refrigerator for up to 3 days. Before serving, it is better to take the cupcakes out of the refrigerator in advance so that they come to 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. All of them are incredibly tasty, you can choose at your discretion. Look for all recipes in the Cupcakes section.

Enjoy your meal.

In recent years, cupcakes have become quite popular, they are often used as an exquisite and tasty decoration on the festive table. However, if you do not have a properly prepared cream, you will have to forget about the appetizing festive look and unforgettably delicate taste of the products.

So let's figure out together all the subtleties that you need to know in order to prepare a really tasty, airy cream for delicate cupcakes. Join the amazingly fast and easy process of making various creams for any occasion.

Cupcake Cream Cheese Recipe

Kitchenware: fine sieve, bowls of various diameters and depths, measuring cup, food processor.

Ingredients

Step by step cooking

Cupcake Cream Cheese Video Recipe

Check out the video from the above recipe to learn how to make cupcake cream that holds its shape perfectly.

Cream must be at least 33% fat, and preferably 35-36%.
Powdered sugar must first be sifted, because during its storage it gains moisture, which provokes the appearance of lumps. If you pour the product with lumps into cream cheese, then you will need more time to beat the cream blank. In addition, during this time, the cheese can "go astray" and spoil your efforts. Having passed the powdered sugar through a sieve in advance, you will get rid of the smallest lumps, and the creamy mass will turn out to be uniform and airy.
It is very important that all ingredients are cold, otherwise the cream may separate, settle or leak during application to pastries.
Do not miss the moment when the mass acquires a thick consistency. If you "kill" the cream, it will become thinner and thinner and eventually become unusable.

Cream cheese cupcake recipe

Time for preparing: 15-18 minutes.
Servings: for 8-10 cupcakes.
Calories (100 g): 210-223 kcal.
Kitchenware: food processor, dishes of different diameters and depths, measuring cup, rubber spatula, cling film or plastic bag.

Ingredients

Step by step cooking

We shift 185-190 ml of thick sour cream into the bowl of the combine.
We turn on the device and after a couple of minutes of whipping add 12 g of vanilla sugar there.
After some time, pour 70-80 g of granulated sugar into the bowl to the rest of the products.
Beat the resulting mass at low speed, waiting for the sugar crystals to completely dissolve. In the process of whipping, we clean the walls of the bowl of the device with a rubber spatula to avoid inhomogeneous kneading of the cream.
After the sugar has dissolved, increase the speed of the combine and beat a homogeneous mass for about five minutes.
Without turning off the combine, add 500 g of cottage cheese in small portions. For convenience, cut the cottage cheese into medium-sized squares.
After the cottage cheese, pour in 50-85 ml of milk and beat the mixture for 3-4 minutes.
Spread 135-140 ml of condensed milk in a thin stream.
Beat the resulting mass until visible splendor, do not forget to clean the walls of the bowl.
We shift the finished cream into a deep bowl, cover with cling film and send it to the refrigerator for 5-10 minutes.
Did you know? The cream can be stored for up to five days at a temperature of 2-4 degrees. The mass is light, airy, and it can be used to decorate cakes, pastries, or served as an independent dessert with fresh berries and fruits.

Cupcake cream cheese video recipe

Watch the proposed video, and you will learn about all the intricacies of the correct preparation of light and airy cream for cupcakes.

Vanillin sugar can be replaced with 2 g of vanillin, the taste will in no way suffer from this.
Also, if you don’t have condensed milk on hand, use the same amount of granulated sugar or powdered sugar instead. However, add them at the initial stage of kneading - pour into sour cream.
Choose the amount of milk at your discretion: the more milk, the less thick and more delicate the consistency of the cream will be.

Chocolate Butter Cupcake Recipe

Time for preparing: 15-17 minutes.
Servings: for 6-9 cupcakes.
Calories (100 g): 530-532 kcal.
Kitchenware: a small saucepan for a water bath, an iron deep bowl, measuring utensils, a fine sieve, a mixer or a blender.

Ingredients

Step by step cooking

Chocolate cream for cupcakes video

Recipe for protein cream for cupcakes

Time for preparing: 17-20 minutes.
Servings: for 10-13 cupcakes.
Calories (100 g): 387-390 kcal.
Kitchenware: large heat-resistant bowl, mixer, small saucepan, measuring utensils, pastry bag or syringe.

Ingredients

large chicken egg	3 pcs.
granulated sugar	120 g

Step by step cooking

Video recipe for protein cream for cupcakes

The video shows the entire process of making protein cream, which is perfect as a decoration for cakes, pastries, cupcakes and will be an ideal filler for baskets, straws, and so on.

It is very important that the whisk and utensils are dry and free of grease. Otherwise, the proteins will not whip.
In no case do not let the finished cream infuse, use it immediately for its intended purpose. I advise you to first prepare the pastries, and then engage in the preparation of the protein mass.
Do not apply decoration on hot cupcakes, as such contact can cause the cream to melt and flow.
After applying the decoration to the pastry, send it to the refrigerator for 15-25 minutes, during which time the cream will “grab” well with the surface of the product.

Cupcake cream cheese recipe

Time for preparing: 15-17 minutes.
Servings: for 7-10 cupcakes.
Calories (100 g): 430-436 kcal.
Kitchenware: mixer or food processor, measuring utensils, deep bowl, wooden or rubber spatula.

Ingredients

Step by step cooking

Cupcake Cream Cheese Video Recipe

Check out the video below, and making cupcake cream cheese cream will no longer be an insurmountable difficulty for you.

The ingredients used must be cold, pay special attention to the curd cheese.
I advise you to leave the butter in a warm place for a couple of hours before whipping the products.
In order to significantly reduce the amount of time it takes to beat, I recommend sifting the powdered sugar through the finest sieve or passing through cheesecloth.

Mascarpone cream recipe for cupcakes

Time for preparing: 12-17 minutes.
Servings: for 8-12 cupcakes.
Calories (100 g): 286-290 kcal.
Kitchenware: food processor, small utensils, rubber or wooden spatula, plastic bag or cling film, measuring cup.

Ingredients

Step by step cooking

Video recipe for mascarpone cream for cupcakes

The video below shows a step-by-step process for making cupcake cream, the main ingredient of which is mascarpone cheese. Please note that here the preparation is even simpler, since it is proposed to mix mascarpone and cream immediately, and then beat with the addition of powder and fixer.

What creams for cupcakes exist, we have already discussed. I can not resist and offer you the basic one. In my opinion, homemade cupcakes are much tastier than store-bought ones - check it out for yourself and I assure you you won't be disappointed! Delicate in taste, amazing in appearance, delicacies will delight both children and adults. Even picky sweet tooth will be satisfied and will appreciate your culinary skills.

You may be familiar with other cream recipes that are ideal for cupcakes, describe them in the comments, I will be very grateful to you! Could you share information on how you usually create decorations so that they are not inferior in their design to store-bought culinary masterpieces? Tell us what components you combine so that the preparation of the cream does not take much time and is not very laborious and difficult. Write about everything and do not forget to leave your feedback on the above recipes! Thanks in advance and eat healthy!

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

How to make cream for cupcakes

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

cheesy

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

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

Cooking:

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

Protein

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

chicken eggs - 3 pcs;
clean drinking water - 50 ml;
granulated sugar - 100 g;
citric acid - 1/4 tsp;
butter - 155 g;
fruit puree - 2 tbsp. l.

Cooking:

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

Creamy

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

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

Cooking:

Chill the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
With a mixer on medium speed, beat the cream with icing sugar and vanilla until it begins to thicken.
Enter food coloring, which is easy to replace with berry juice in the same volume, mix the creamy mass with a spatula, start laying out on cupcakes.

With mascarpone

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

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

Cooking:

It is recommended to whip the cream with a whisk, not a mixer. Put the mascarpone into a large bowl and mix with a spatula until it becomes a soft creamy mass.
Combine the cheese and cream, with a mixer at the lowest speed, bringing them to a thickening, pour in the amaretto in the process. If you don't want to use alcohol, use vanilla essence or add a pinch of vanilla sugar.
You can immediately decorate the cupcakes with the resulting cream, but after that you need to send them to the refrigerator so that the elegant hat freezes.

Chocolate filling for cupcakes

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

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

Cooking:

Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
Pour in the milk and put in the soft butter. Heat the mixture and mix gently - you should get a homogeneous, not too thick consistency.
Cool it to 40 degrees and fill the cupcakes through the hole on the side: this is most conveniently done with a regular medical syringe for 3 cubes.

lemon cream

Delightful fresh sourness, amazing aroma are the main reasons for the popularity of this cream. If desired, it can be added not only to cupcakes, but also to any other baked goods: for example, pancakes. The product keeps well in the refrigerator if placed in a glass container with a tight-fitting lid, but professionals still recommend preparing lemon cream clearly for one use. The ingredients listed below are for 10 cupcakes.

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

Cooking:

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

Cupcakes with custard

One of the most difficult recipes, the result of which can also be used as a filling for cupcakes, and not just a top coating. The finished mass will be dense, tender, very oily, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and accuracy. However, this cupcake cream recipe requires special care and accuracy.

fresh milk - 400 ml;
granulated sugar - 110 g;
butter - 55 g;
egg yolks - 1 pc.;
potato starch - 35 g.

Cooking:

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

Video: cream for cupcakes without butter

How to decorate small cupcakes under the buzzword cupcakes? Of course, cream! After all, "cupcake" means a small cake or cake for a fairy! The cream must be tasty, but besides that, it must keep its shape if it is left on the table for a long time at room temperature.

One of the most popular creams is oil. For such a cream, you need to take the best oil with a fat content of 82.5%, no less. This oil is perfectly whipped, and the cream will have a smooth, uniform texture. But butter tends to melt, you say. True, but to prevent this from happening, add chocolate to the cream, also only of the best quality and from a good manufacturer. I suggest making cream with white chocolate, but if you wish, you can do it with dark chocolate, this is up to you.

So, to prepare a cream that keeps its shape at room temperature, we will prepare the products according to the list. We will take the butter out of the refrigerator in advance so that it is at room temperature, we will do the same with condensed milk.

Pour the chocolate into a bowl and put it in the microwave to melt. By the way, if there is no microwave, then you can do it even in the oven, the main thing is to set a low temperature, about 80 degrees.

In the meantime, the chocolate is melting, transfer the softened butter to a bowl and begin to beat it with a mixer. The oil should clear up.

Now add the condensed milk to the butter.

We also mix everything with a mixer until smooth. We watch all the time how our white chocolate melts. I take it out even when visually it has retained its original form. It will seem that it has not yet melted, but it is not. When you start stirring it with a spoon, it turns into a homogeneous smooth mass.

Mix it up and add it to the butter mixture.

Once again, beat everything well, you get such a creamy consistency. Butter cream with white chocolate is ready. Now you can put it in the refrigerator for a short time, 15 minutes is enough. It will become denser, and it can be applied to cupcakes. And thanks to chocolate, the cream will hold its shape well. I advise you not to keep such a ready-made cream in the refrigerator for too long, as it can thicken very much, which makes it difficult to apply it to cupcakes.

Cream for cupcakes, which keeps its shape even at room temperature, is ready.

Now you can start making cupcakes. We will prepare all the products.

Beat the softened butter with sugar, then add one egg at a time, a pinch of salt and also beat.

After we introduce milk, flour with baking powder in parts, whisking.

We lay out the finished dough in molds at 2/3 of their height. Bake in an oven preheated to 180 degrees for about 20 minutes. I baked in 2 passes.

Transfer the finished cupcakes to a plate or plate and let cool.

Now cupcakes can be decorated with cream. Transfer the cream to a pastry bag with a nozzle.

We put the cream on each cupcake.

On top of the cream, you can decorate with chocolate pearls or colored sprinkles for Easter cakes, depending on what you have available.

Cupcakes are ready. We arrange them on a large dish and put them on the table. Thanks to the chocolate contained in the cream, the cream will keep its shape well even at room temperature. We make tea or coffee and enjoy dessert.

On the eve of any family celebration or a bright holiday with the arrival of long-awaited guests in the house, it is good to prepare a very beautiful, unusual dessert - cupcakes. With a fun or pastel-coloured airy cream topping, these little cupcakes are garnished with chocolate, nuts, ripe berries and fruit pieces.

It is no coincidence that small cakes have recently gained their popularity. Fans of homemade cakes love to cook them: they can always surprise relatives and friends.

And cupcakes are also appreciated by sweet tooth - aesthetes, looking at these always exquisitely decorated treats, pleases the eye. The base of the cakes is cupcake, and they are decorated with a delicate, literally melting cream, which can be prepared in many ways.

Protein cream for cupcakes that holds its shape

In order for cupcakes to turn out delicious and their caps to keep their shape for a long time, culinary specialists use products that are difficult to find in the store.

Protein cream is prepared from ingredients that any housewife has. Such a filling is simple in taste, there is little sophistication and unusualness in it, but despite this, a light airy cream is usually liked by all those who try it.

To prepare it, pour warm water into a small ladle and add sugar. Put the ladle on a well-heated hob and prepare the syrup.

Add citric acid to sweet water, stir the contents of the ladle constantly, cook for 7 minutes. Separate the whites from the yolks in a glass bowl.

Using a mixer, beat the whites until an elegant foam forms. Carefully pour sweet water into a container with whipped proteins, combine the resulting components with a mixer.

The mass is whipped for at least 7 minutes.

Cream "Cheese" with cream

cream 33% - 100 ml;
powdered sugar - 80 g;
curd cheese - 450 g;
a pinch of vanilla.

Cooking time: 30 min.

The cream prepared with curd cheese and high-fat cream does not lose its shape for a long time.

Cupcakes decorated with such a cream can lie on a beautiful dish at room temperature for several days, and at the same time retain the beautiful shape of their hats. Cream must be refrigerated for at least 2 hours before cooking.

Whip the cream first, it should become even thicker. Then put the cheese into a glass bowl for whipping and cover the components with powder. The ingredients are whipped until completely combined.

Light, slightly salty cheese flavor will add an unforgettable zest to the delicacy. This cream will definitely be appreciated.

Buttercream recipe with citrus notes

sugar - 100 g;
eggs - 2 pcs;
lemon - 1 pc;
orange - 1 pc;
butter - 30 g.

Cooking time: 45 min.

You can decorate not only cupcakes with this cream, but also any other cakes and fruits. Subtle citrus accords will give baked goods a slight sourness that leaves behind an exquisite aftertaste.

The zest is removed from the lemon, which must be finely chopped. Juice survives from orange and lemon pulp.

Eggs are beaten with a fork, citrus juice is poured into them.

The mixture should be infused for 30 minutes. When the specified time has elapsed, it must be filtered. Pour the mass into a small ladle and place on a heated hob.

Add oil to the components, stir constantly and cook for 15 minutes until thickened. Cool the mixture and decorate the baked muffins with it.

Mascarpone chocolate cream recipe

mascarpone cheese - 350 g;
cream 33% - 200 ml;
chocolate - 1 bar;
powdered sugar - 150 g.

Cooking time: 45 min.

Calorie content in one piece: 60 kcal.

To prepare a gentle melting cream with light chocolate notes, dark chocolate with a cocoa content of at least 70% is well suited.

Beat powdered sugar and cream and pour the resulting mass into a container with mascarpone. A bar of chocolate breaks into slices, which are laid out in a ladle and placed in a water bath.

Chocolate should not be hot, but only slightly warm. When it starts to melt, pour it into the resulting mass of cream, cheese and powder. Whip the ingredients until completely combined.

Curd cream for cupcakes: recipe step by step

powdered sugar - 50 g;
cottage cheese of low fat content - 180 g;
butter - 70 g;
a pinch of vanilla.

Cooking time: 35 min.

Calorie content in one piece: 70 kcal.

This cream is liked by both children and adults. Very light, juicy and airy, this amazing delicacy is a real find for a good housewife. Cottage cheese must be cooled in advance and grind through a fine sieve. Soften the butter in a water bath and add to the curd. Whisk the ingredients in a deep glass bowl until smooth. Powder is poured into the mass and a pinch of vanilla is added. The mixture is beaten to a dense consistency. The cream is ready for decoration.

English custard

sugar - 120 g;
milk - 0.4 l;
butter - 60 g;
egg - 1 pc;
a pinch of vanillin;
starch - 1 tablespoon.

Cooking time: 45 min.

Calorie content in one piece: 70 kcal.

This recipe is considered one of the most difficult to prepare. But the results of the work are sure to please: the cream turns out so tender that it is simply impossible to tear yourself away from it.

With this cream, you can also make custard eclairs or soak the layers of the Napoleon cake with it. To begin with, the yolk is combined with sugar and starch, the components are heated in a water bath.

When heated, stir gently. Then the milk is poured in little by little, it should be very fresh and cool. If the milk curdles, then the cream will not work.

The mass must be heated to a boil, when the surface is covered with bubbles, the pan must be removed from the water bath. Add soft butter to the mixture, stir all the ingredients slowly.

A delicious butter-based custard is ready.

Cheese cream for dessert

powdered sugar - 130 g;
curd cheese - 340 g;
butter - 120 g;
a pinch of vanilla.

Cooking time: 40 min.

Calorie content in one piece: 70 kcal.

Cheese cream cupcake caps look very appetizing and attractive. Thanks to their creamy-cheese base, they keep their shape well. After buying curd cheese for cream in the store, you need to cool it well for several hours.

And the butter needed for the recipe is good to keep warm so that it acquires the desired softness. If you follow these subtleties of preparation, you can get a soft melting texture of the cream, exactly the way it should be.

Butter and powder are whipped for 5 minutes until a thick consistency is obtained. Vanilla and tender curd cheese are added to the resulting mixture.

All ingredients are thoroughly mixed, and a delicious cheese decoration for mini cupcakes is ready.

banana recipe

condensed milk - 90 g;
bananas - 2 pcs;
butter - 90 g.

Cooking time: 30 min.

Calorie content in one piece: 75 kcal.

Chocolate muffins go very well with banana cream. If the hostess decides to make banana cream, she should know that compared to other recipes, this cupcake decoration has a liquid texture.

It is impossible to put such a cream on a cupcake, because it will gradually drain down the sides. They are usually smeared with the tops of the cake, and on top it is decorated with a ripe berry.

To make the cream thicker, you can replace condensed milk with powder or use fewer bananas. But the taste of the cream in this case will be changed, and it will turn out not so tender and tasty.

To prepare a banana treat, the butter should be kept warm for an hour. Then put the condensed milk in a glass container, add soft butter to it.

The mass should become homogeneous after beating, but care must be taken that it does not start to exfoliate. In a separate container, grind the bananas until they turn into a soft pulp.

Mix all the ingredients and beat them well with a mixer.

As you know, banana cream holds its shape quite poorly due to its liquid texture. To make the cream more dense and thick, after its preparation, it can be placed in the cold for half an hour. Every 10 minutes, the mass is recommended to stir lightly.
When preparing banana cream in advance, the container with the finished mass should be covered with a special film. After all, when in contact with air, a banana darkens.
Desserts decorated with cheese soaking retain their attractive appearance for a very long time. Such treats should be prepared for future use, because they will not dry out and will not deteriorate for several days.
For the preparation of cheese caps, you can use both cream cheese and cottage cheese. But it is better to give preference to cottage cheese: its structure is ideal for such sweet decorations.
To get the right "cheese", you need to use soft butter and well-chilled cheese. Only under these conditions, the cream will turn out to be lush and retain its desired shape well.
It is quite possible to use pre-prepared cheese cream. In a special film, such a cream is well stored in the refrigerator. The cheese mass will not deteriorate within 5 days.
If cupcakes are decorated with frozen berries and fruits, then these products must be well defrosted in advance. Otherwise, they can spoil both the appearance and the taste of this beautiful treat.
If the cream is prepared for lovers of sweets, then the amount of powdered sugar should be increased compared to the portion indicated in the recipes.
Almost all recipes are prepared very quickly. Cooking takes 15-20 minutes, so the cream can be made right before serving the treat.

Together with delicious cupcakes, decorated with elegant hats made of delicate airy cream, a feeling of a holiday appears in every home. Bake cupcakes with your favorite cream, and happy smiles of dear people will be the best gratitude.