Cupcakes - small cakes, which are also called cakes for fairies, entered our life relatively recently, but have already managed to fall in love with all, without exception, sweet tooth. In this baking, the cupcake cream is not the last value, since combining even the same version of the cupcake dough, you can get a new dessert every time.

Cupcake Cheese Cream

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

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

Cooking sequence:

  1. Combine soft butter with powdered sugar and beat until fluffy.
  2. Then gradually adding cream cheese, beat the cream until smooth for another five minutes.

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

Mascarpone recipe step by step

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

  • 250 g of mascarpone;
  • 100 g of condensed milk.

How to do:

  1. Put the chilled cheese and condensed milk in one container and beat with a mixer until a lush and uniform creamy consistency.
  2. To give the cream a caramel note of taste, part of the condensed milk or all of its quantity can be replaced with boiled condensed milk ("toffee").

According to this recipe, you can prepare curd cream for cupcakes, taking as a basis any other cream cheese (for example, Philadelphia).

Chocolate ganache

For the preparation of chocolate ganache for the upsetting of caps on cupcakes, dark, milk and white chocolate are suitable. Only proportions of chocolate and cream will change.

For one serving you will need to take:

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

How to cook:

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

From cottage cheese or cream cheese

Cream of cottage cheese is prepared according to the following proportions of ingredients:

  • 450 g of cottage cheese;
  • 100 ml of fat cream (33%);
  • 80 g of powdered sugar.

Cooking step by step:

  1. Pour cold cream into a chilled container and beat with a mixer until stable peaks. To whip the cream without any problems, you need to put the beaters of the mixer in the freezer for a quarter of an hour.
  2. Then put cheese and powdered sugar into the cream, whip the cream for some time until all the components are completely combined.

Sour cream

Cream Sundae is a stable sour cream option not only for layering and leveling cakes, but also the opportunity to decorate cupcakes with beautiful caps of a delicious cream.

To do this, take:

  • 350 g of sour cream 20% fat;
  • 1 egg
  • 110 g of granulated sugar;
  • 90 g of flour;
  • 2 g of vanillin;
  • 120 g of soft butter.

The sequence of cooking processes:

  1. In a saucepan of a suitable displacement, combine all the components of the cream together and boil it in a water bath (so that the mixture does not burn) to a state where the groove from the spoon on the cream will not disappear.
  2. Cool the custard sour cream base to 30-40 degrees, put soft butter, cut into small cubes, into it and beat in a homogeneous fluffy mass. The cream turns out so thick (there is a spoon in it) that you can start working without cooling it in the refrigerator.

A protein cupcake cream that holds its shape

For a strong, well-kept protein cream you will need:

  • 3 protein eggs;
  • 200 g of granulated sugar;
  • 50 ml of drinking water;
  • 180 g butter;
  • 3 g of citric acid;
  • 2 g of vanillin.

Cooking:

  1. Boil sugar and water over medium heat until sugar is completely dissolved.
  2. Beat proteins with citric acid until a stable foam.
  3. Introduce the syrup into a squirrel in a thin stream, continuing to whisk. Following the syrup in small pieces into the cream, send a very soft butter and vanillin.
  4. Beat the cream until completely cooled for about a quarter of an hour. At the end of the whipping, you can add food colors, without fear that the mass will fall off, because it is a protein-oil cream that holds its shape.

A similar recipe:protein cream

Citrus Flavored Oil Cream

For a fragrant orange butter cream, you must prepare:

  • 250 g soft, creamy butter;
  • 200 g of powdered sugar;
  • 2 medium oranges.

Cooking method:

  1. First you need to rinse in cold water and boil oranges. To do this, after boiling, the citrus fruits are boiled for five minutes, the water is drained, a new one is poured and another 10 minutes are boiled after boiling. Drain the water again and cook another 15 minutes in a new liquid.
  2. The cooled fruits are cut into pieces, the bones are removed and twisted through a meat grinder, or pierced with a blender. This orange puree is mixed with half the icing sugar.
  3. Soft butter is whipped into a lush white mass with the remaining powder. Then, continuing to whisk in small portions, a sweet orange mass is introduced. After a short stabilization in the cold, the cream is ready for use.

Banana Dessert To Decorate Dessert

To make cream caps for cupcakes with a banana flavor, you can take as a basis a cream from mascarpone, for which you will need:

  • 250 ml cream with a fat content of 33%;
  • 125 g of mascarpone cheese;
  • 60 g of white crystalline sugar;
  • 5 g of vanilla sugar;
  • 1 medium ripe banana.

Work algorithm:

  1. Put cream, mascarpone, vanilla and regular sugar in a chilled bowl. These products begin to whisk at minimum speed with the cold whisk of the mixer, gradually increasing the speed to maximum.
  2. When the consistency of the cream becomes the same as in whipped cream, add mashed pulp of one banana into it and gently so that the mass does not fall down, mix with a spatula. Instead of a banana, you can take 100 g of any berry or fruit puree.

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