→ What kind of cream is suitable for cupcakes? How to make chocolate cream for cupcakes: recipes with photos. Showing the flight of creative thought

What kind of cream is suitable for cupcakes? How to make chocolate cream for cupcakes: recipes with photos. Showing the flight of creative thought

In recent years, cupcakes have become quite popular; they are often used as an elegant and tasty decoration for festive table. However, if you do not have a properly prepared cream, an appetizing festive look and an unforgettable delicate taste products will have to be forgotten.

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

Cream cheese recipe for cupcakes

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

Ingredients

Step-by-step preparation

Video recipe for cream cheese for cupcakes

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

  • Cream must have at least 33% fat content, and preferably 35-36%.
  • Powdered sugar must be sifted first, because during storage it accumulates moisture, which causes lumps to appear. If you pour a product with lumps into cream cheese, then you will need more time to whip the cream mixture. In addition, during this time the cheese may “go astray” and ruin your efforts. By passing the powdered sugar through a sieve in advance, you will get rid of the smallest lumps, and the creamy mass will be uniform and airy.
  • It is very important that all ingredients are cold, otherwise the cream may separate, settle or leak when applied to the baked goods.
  • Don't miss the moment when the mass acquires a thick consistency. If you overbeat the cream, it will become thinner and thinner and eventually become unusable.

Recipe for curd cream for cupcakes

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

Ingredients

Step-by-step preparation

  1. Place 185-190 ml of thick sour cream into the combine bowl.

  2. Turn on the device and after a couple of minutes of beating, add 12 g of vanilla sugar.

  3. After some more time, add 70-80 g of granulated sugar into the bowl with the rest of the products.

  4. Beat the resulting mass at low speed, waiting for the sugar crystals to completely dissolve. During the whipping process, clean the walls of the bowl of the device using a rubber spatula to avoid uneven kneading of the cream.

  5. After the sugar has dissolved, increase the speed of the processor and beat the homogeneous mass for about five minutes.

  6. Without turning off the processor, add 500 g of cottage cheese in small portions. For convenience, cut the cottage cheese into medium-sized squares.

  7. After the cottage cheese, pour in 50-85 ml of milk and beat the mixture for 3-4 minutes.

  8. Spread 135-140 ml of condensed milk in a thin stream.

  9. Beat the resulting mass until it becomes visibly fluffy, and don’t forget to clean the sides of the bowl.

  10. Place the finished cream in a deep bowl, cover with cling film and place in 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 and airy, and can be used to decorate cakes, pastries, or serve as an independent dessert with fresh berries and fruits.



Video recipe for cottage cheese cream for cupcakes

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

  • Vanilla sugar can be replaced with 2 g of vanillin, the taste will not suffer in any way.
  • 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 - add them to the sour cream.
  • Choose the amount of milk at your discretion: the more milk, the less thick and more delicate the consistency of the cream.

Chocolate Buttercream Cupcake Recipe

Cooking time: 15-17 minutes.
Number of servings: for 6-9 cupcakes.
Calories (100 g): 530-532 kcal.
Kitchenware: a small saucepan for a water bath, a deep iron bowl, a measuring cup, a fine sieve, a mixer or blender.

Ingredients

Step-by-step preparation


Video recipe for chocolate cream for cupcakes

Protein cream recipe for cupcakes

Cooking time: 17-20 minutes.
Number of servings: for 10-13 cupcakes.
Calories (100 g): 387-390 kcal.
Kitchenware: large heatproof bowl, mixer, small saucepan, measuring utensils, pastry bag or syringe.

Ingredients

large chicken egg3 pcs.
granulated sugar120 g

Step-by-step preparation


Video recipe for protein cream for cupcakes

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

  • It is very important that the whisk and mixing utensils are dry and grease-free. Otherwise, the whites will not beat.
  • Under no circumstances allow the finished cream to infuse; use it immediately for its intended purpose. I advise you to prepare the baked goods first, and then prepare the protein mass.
  • Do not apply decorations to hot cupcakes, as such contact may cause the frosting to melt and drip.
  • After applying the decoration to the baked goods, place it in the refrigerator for 15-25 minutes, during which time the cream will “grab” well on the surface of the product.

Recipe for cheese cream for cupcakes

Cooking time: 15-17 minutes.
Number of servings: for 7-10 cupcakes.
Calories (100 g): 430-436 kcal.
Kitchenware: mixer or food processor, measuring cup, deep bowl, wooden or rubber spatula.

Ingredients

Step-by-step preparation


Video recipe for curd cheese cream for cupcakes

Check out the video below and how to prepare the cream from curd cheese cupcakes will no longer be an insurmountable challenge for you.

  • The ingredients used must be cold, pay special attention to curd cheese.
  • I advise you to leave butter in a warm place a couple of hours before beating 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 it through cheesecloth.

Mascarpone cream recipe for cupcakes

Cooking time: 12-17 minutes.
Number of 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 preparation


Video recipe for mascarpone cream for cupcakes

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

We have already discussed what creams for cupcakes exist. I can’t resist offering you a basic one. In my opinion, homemade cupcakes are much tastier than store-bought cupcakes - check it out for yourself, and I assure you, you will not be disappointed! Delicate in taste, amazing in appearance, the delicacies will delight both children and adults. Even picky sweet tooths 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! Please share information about 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 preparing the cream does not take much time and is not very labor-intensive and difficult. Write about everything and don’t forget to leave your feedback on the above recipes! Thanks in advance and eat healthy!

Cupcakes attract not only their taste, but also their appearance. After all, it’s hard for those with a sweet tooth to pass up such cakes. If you are planning to prepare such desserts at home, then you will be interested in learning how to make cheese cream for cupcakes. Now let's look at a few recipes.

Exquisite cream with mascarpone

This is an incredibly delicious cream. And it is very easy to prepare. After production, it must be immediately applied to baked goods. In order for the cupcakes, the recipe for which we are describing, you will need:

  • two hundred grams of powdered sugar;
  • three hundred grams of cream (fat content more than 32%);
  • 250 grams of mascarpone.

Making the cream at home looks like this:

  1. First mix the mascarpone with powdered sugar.
  2. Then whip the cream with a whisk.
  3. Then add the cheese mixture to the cream. Add a spoonful at a time, constantly stirring with a mixer at low speed.
  4. Now the cheese cream for cupcakes is ready. Now all you have to do is decorate your products with it!

Cream with curd cheese

Now we’ll tell you how to prepare it. The recipe is quite simple. This cheese cream for cupcakes turns out airy, light, with a delicate texture.

  • 340 grams of curd cheese;
  • powdered sugar(100 grams will be enough);
  • 115 grams of butter.

Preparing a delicious delicate cream looks like this:

  1. First prepare the ingredients. To do this, let the butter melt until it becomes soft. But curd cheese, on the contrary, should be very cold. Therefore, do not take it out of the refrigerator in advance.
  2. Now take a bowl. Add butter, then cheese. Then add powdered sugar.
  3. Beat the ingredients with a mixer until smooth (this will take approximately 6-7 minutes).
  4. If you want to make the cupcakes brighter and more colorful, add some coloring. For example, for this purpose you can use berry puree (raspberry, cherry) or cocoa.
  5. After adding the dye, stir the mixture again. The cream is ready. The easiest way to apply it is with a pastry bag.

Delicious blueberry cream

The cooking process will not take much time. This cream can be made in a hurry.

For preparation you will need:

  • 350 grams of curd cheese or soft cottage cheese;
  • 2 teaspoons vanilla extract;
  • 1 teaspoon vanilla sugar;
  • 100 grams of powdered sugar;
  • a glass of blueberries;
  • 120 grams of butter.

Step-by-step recipe for making blueberry cream for cupcakes:

  1. First, take a deep bowl. Place all ingredients in it except blueberries. Then beat until the mixture has a homogeneous consistency.
  2. Now grind the blueberries through a sieve. Pass the berry puree through cheesecloth to remove the pulp.
  3. Next, add three tablespoons of blueberry puree to the curd and cream mixture. Stir. The cream is ready!

Cream cheese cream with cocoa

This mixture has a pleasant chocolate note. You can decorate cupcakes and cakes with cream. After cooking, it can be stored in the refrigerator for up to three days, but it is better to put it there in a closed container.

To prepare cream cheese cream for cupcakes, you will need:

  • 320 grams of sugar;
  • 360 ml cream (heavy);
  • three tbsp. spoons of cocoa;
  • a pinch of salt;
  • 230 grams of cream cheese (for example, Philadelphia);
  • a teaspoon of vanilla extract;
  • a pinch of salt.

Step-by-step recipe for making delicious cream:

  1. First, mix the cocoa and cream in a large bowl (you only need to add a couple of spoons). You should end up with a creamy paste.
  2. Then put it in the refrigerator for five minutes.
  3. Next, add chilled cheese and cocoa to the cream. Beat the mixture with a mixer for thirty seconds. Now add sugar, vanilla and salt. Beat until a homogeneous mixture is obtained.
  4. Then start pouring the remaining cream down the side. Continue beating the mixture during the process. Do not turn off the mixer until the cream is smooth. It can be used immediately after preparation. It can also be stored in the refrigerator for several days.

Curd and cheese option

This curd and cheese cream for cupcakes tastes like: The consistency is delicate, airy, light. We can say that this cream simply melts in your mouth. In addition, it is not as high in calories as, for example, oil.

To prepare this cream, the housewife will need:

  • a packet of vanillin;
  • thickener packet;
  • three hundred grams of curd cream cheese (for example, “Almette”);
  • 200 ml whipping cream (38% fat);
  • 100 grams of powdered sugar.

The process of making cream at home:

  1. Pre-cool the cream, then pour it into a bowl. Then add the thickener and start beating with a mixer: first do this at low speed, gradually increasing the speed.
  2. Whip the cream for 5-7 minutes until a fluffy, thick foam forms.
  3. After this, place the cream cheese in another container. Add vanillin and sugar. Beat on low speed for about 60 seconds.
  4. Now add cream to the cheese and carefully mix the mixture. That's it, the cream is ready. It goes well with berries and fruits, so you can decorate cupcakes with them.

Chocolate cream for those with a sweet tooth

It will appeal to those who love chocolate. Note that to prepare such a cream, you need to purchase the cream in advance, since it must stand in the refrigerator for at least eight hours.

For preparation you will need:

  • 500 ml cream;
  • two hundred grams of chocolate (mint can be used);
  • 100 grams of powdered sugar;
  • three hundred grams of curd cheese.

The preparation of chocolate cream is as follows:

  1. Pour 450 ml of cream into a separate container. Start beating them with a mixer at medium speed. Gradually increase the power while beating. The whole process will take approximately 6-8 minutes.
  2. After this, add powdered sugar and mix the mixture again with a mixer.
  3. Then add curd cheese and beat the mixture again with a mixer.
  4. Then chop the chocolate into a separate plate.
  5. Then take a clean cup and pour the remaining fifty milliliters of cream into it. Boil them in microwave oven.
  6. Pour hot cream over chocolate. Let it sit like this for two or three minutes. Then stir the cream and chocolate until a smooth, thick liquid is obtained.
  7. Now add the resulting composition to the whipped cream. Then stir the mixture until smooth. So the chocolate cheese cream for cupcakes is ready. If you don't have mint chocolate, use regular milk chocolate without any additives. You can add grated mint (a few leaves) to the mixture.

Cupcakes with cheese

Now let's look at the recipe for cupcakes with cheese cream. These products will not be sweet, but those who love cheese will like them. Making cupcakes with this cream is quite simple. These salty mini-cakes will decorate any table - both festive and everyday.

For preparation you will need:

  • creamy and hard cheeses(150 grams each);
  • two eggs;
  • two tablespoons of sour cream (medium fat);
  • 50 ml vegetable oil and milk;
  • two cloves of garlic;
  • half a teaspoon of baking powder;
  • 150 grams of flour;
  • ten grams of parsley;
  • ¼ teaspoon salt.

Prepare cupcakes according to the following scheme:

  1. First mix with milk sunflower oil and eggs. Whisk the mixture.
  2. Next, in another container, mix the dry ingredients - salt, flour and baking powder.
  3. Now combine both mixtures and mix thoroughly.
  4. Then grate the cheese using a large grater. Add it to the dough, remembering to mix everything thoroughly again.
  5. Spoon the batter into the molds. Bake in the preheated oven for about thirty minutes. Check the readiness of the products with a match.
  6. During this time, you can prepare the cheese cream for the cupcakes. Take a bowl, put finely chopped herbs, sour cream, cream cheese and chopped garlic into it.
  7. Now use a blender and thoroughly stir the mass, beat until creamy. Then decorate with it the products that have been baked during this time.

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 around 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?

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 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:

  1. 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.
  2. 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.
  3. 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 ⇑

  1. Using a mixer, beat the soft butter until fluffy (about 5 minutes).
  2. Add condensed milk one tablespoon at a time, whisking well after each serving.
  3. After the condensed milk is finished, add cocoa powder one tablespoon at a time, whisking again after each spoon.
  4. 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 beloved and most unique taste from childhood.

Ingredients:

  • butter, softened - 200 gr.
  • boiled condensed milk - 320 gr.

Cooking method:

  1. Beat the butter with a mixer until fluffy (about 5 minutes)
  2. Continuing to beat, add boiled condensed milk one spoon at a time, whisking until smooth each time.
  3. 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:

  1. Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
  2. Add cream or cottage cheese, if desired, fruit and berry puree, and beat until a homogeneous mass is formed.
  3. Then add lemon juice and beat again until smooth. (*If we make without fruit puree, we do not add lemon).
  4. 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:

  1. First, melt the white chocolate, broken into pieces, in a water bath and leave until it cools completely.
  2. 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.
  3. 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:

  1. IN cold water soak the gelatin leaves for 10 minutes.
  2. Meanwhile, melt the chocolate broken into pieces in a water bath, stirring regularly.
  3. 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.
  4. Add cream to melted chocolate and stir until smooth.
  5. Then add condensed milk and mix with chocolate again.
  6. Place the mascarpone in a separate bowl and pour the chocolate into it, stir with a whisk until a homogeneous cream forms.
  7. Cover the bowl with the cream with cling film and place in the refrigerator for 2 hours.
  8. 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:

  1. Whipping cream should always be cold, and it is advisable to cool the whipping container as well. This way the process will go faster.
  2. 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.
  3. After the cream acquires the consistency of whipped cream, add a well-mashed banana and gently mix until smooth.
  4. 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 lovers white chocolate

List of ingredients:

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

Cooking process:

  1. 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.
  2. Place soft butter in a mixer bowl along with powdered sugar and beat well until fluffy cream (5 minutes).
  3. IN butter cream Add the completely cooled white chocolate and beat for a couple more minutes.
  4. 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:

  1. 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).
  2. 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.
  3. 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.
  4. 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 microwave)
  • instant coffee- 1 tbsp.
  • dark chocolate, from 60% - 200 gr.
  • butter - 75 gr.

Recipe:

  1. Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
  2. 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.
  3. Cover the bowl with cling film and leave to cool overnight at room temperature .
  4. The next day chocolate ganache 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.

  • fatty cream cottage cheese – 150 g
  • cream from 20% fat - 50 ml
  • butter – 120 g
  • powdered sugar – 150 g
  • vanilla essence

So that the mass turns out tender and has rich taste, use ingredients at room temperature.

Cooking method

  1. To prepare curd cream For cupcakes, the first step is to beat the cream cheese and half the cream.

    Butter cream for cupcakes

    While whipping, watch the mass - it must certainly be fluffy and have a uniform consistency. This means you have added enough cream. Add vanilla essence to the curd mass.

  2. Prepare the second part of the cream: for convenience, cut the butter into pieces, beat with powdered sugar to make a fluffy mass. Time – 5-6 minutes. It is better to add sugar in several stages.

    < Что нужно сделать, чтобы крем для капкеек загустел, фото

  3. Without turning off the mixer, add the curd part to the butter and sugar in small portions. You should get a homogeneous and fluffy mass.

  4. Place the prepared mixture in the refrigerator for 20 minutes. Decorate the cupcakes using a piping bag.

    Buttercream for cupcakes

    Required ingredients:

    • chilled heavy cream, at least 30% – 1 tbsp.
    • vanilla sugar – 10 g
    • powdered sugar – 3 tbsp. l.

    Cooking method


    It is better to decorate cupcakes immediately before serving. After decorating, you can immediately put the cupcakes in the refrigerator so that the cream does not float.

    Colored cream for cupcakes

    Required ingredients:

    • cream prepared according to one of the recipes above
    • food colorings

    Cooking method

    To prepare colored creams, you can use natural ingredients, for example, cocoa for brown, lemon zest for yellow, spinach for green, juice of red and purple berries, and so on. The process of preparing several colors in this case is very long, so today we will prepare colored cream for cupcakes using ordinary food coloring. You can also replace dyes with very thick jam in a small amount, which will not disturb the consistency of the finished cream.

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 away 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.

The website has step by step recipe 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:

  1. First, beat the soft butter until fluffy and light in color.
  2. Pour in the condensed milk with a spoon, whisking until smooth each time.
  3. When the condensed milk is used up, add cocoa powder a tablespoon at a time, whisking thoroughly each time.
  4. We use the finished cream to decorate cupcakes.
  5. 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

  1. Beat the yolks (2 pcs) with 0.5 tbsp. sugar and vanilla extract.
  2. Add softened butter. Beat thoroughly with a mixer.
  3. Pour hot water (almost boiling water) over the gelatin and soak for 10 minutes, stirring occasionally.
  4. Beat egg whites with sugar until stiff peaks form. If you are using in a recipe homemade cottage cheese, 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:

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 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 due to 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:

  1. Soak the gelatin leaves in cold water and let them swell. If you don’t have gelatin in plates on hand, 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.
  2. Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
  3. Whip the cream into a fluffy mass.
  4. Heat the swollen gelatin in a water bath until the grains are completely dissolved.
  5. Gently fold in the whipped egg whites, cream and fruit puree.
  6. 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!

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