What is cupcake cream made from - step-by-step recipe with photos

Confectionery products decorated with creams delight the eye, stimulate the appetite and give wonderful taste sensations that you will remember forever.

There are not so many ingredients for their base: butter, sour cream, milk, cream, sugar, eggs.

But the centuries-old creativity of professional cooks, hardworking housewives and modern achievements in the food industry have made it possible to turn creams into real confectionery masterpieces.

Using a pastry syringe or a bag with changing attachments , combs, etc., the cream is given a variety of shapes; food coloring allows you to give them original colors. The range of bulk decorations for creams is expanding.

Natural fillers and colorings for cream do not lose their positions : chocolate, coffee, cocoa, coconut, cognac, rum, nuts, vanilla. Creams decorated with fresh berries and fruits, candied fruits and jams always look attractive.

Delicate cupcakes are simply made to be filled and decorated with delicious creamy mixture. The porous structure of the dough of this product gratefully absorbs the thick sweetness, making the delicacy even more airy and fluffy like clouds.

Attractive cream figures towering above the dessert are usually decorated with elegant cupcakes in molds. Larger products (brick cupcakes, bagel cupcakes) are usually covered with glazed fondant cream, keeping the surface of the product flat.

How to make delicious cream for cupcakes?

A favorite among confectionery lovers is cream made with butter . It holds its shape perfectly. Moreover, if you increase the amount of oil specified in the recipe, you don’t have to add eggs to the product.

Before decorating the cupcakes with butter cheese cream using a pastry knife or bag, you need to cool it in the refrigerator : it will hold its shape even better and much more reliably.

Preparation will take 30 minutes. Energy value (per 100 g) – 432.71 Kcal. Designed to serve 6 people.

You will need:

200 g butter
4 yolks
1 tablespoon natural ground coffee
300 g sugar
half a cup of powdered sugar
glass of coconut liqueur (eg Malibu)
150 g water

How to cook:

Make some coffee. Strain it and cool.
In a deep thick-walled container, grind the yolks with sugar, pour in the coffee.
Boil water in a saucepan and place a container with the prepared mixture in it. Whisk until the mass thickens.
Place the container on ice and continue whisking. The mixture should now cool down.
In a separate bowl, beat the butter with powdered sugar. Beat until foam forms.
Combine both air masses, add “Malibu” and mix gently.

Cheese cream with Mascarpone for cupcakes

Cooking time: 25-35 minutes. Number of servings: for 600 g of ready-made cupcakes. Calorie content per 100 g: 350-450 kcal.

You will need

300 ml cream with a fat content of more than 30%;
250 g Mascarpone cheese;
200 g of powdered sugar.

Important! Be sure to choose the cheese above. Mascarpone filling is one of my favorites. I make it more often than others because of its delicate texture and aroma. On its basis and according to the same recipe, various cheese or butter creams for cupcakes are made, so it is truly universal.

Cooking sequence

Remove the cream from the refrigerator and warm it slightly to room temperature.
Place the cheese in a deep bowl and add sugar.
Then we grind them with a whisk.
Let it “rest” for about 5 minutes.
In a separate bowl, thoroughly beat the cream with a whisk.
Then pour them into the cheese-sugar mixture.
Beat with a blender at the lowest speed for about a minute.
Place in the refrigerator for half an hour. The cream is ready!

Like this! Agree that this filling is probably the most unusual, because “Mascarpone” in combination with cream gives literally any dish a truly unique taste. Try not to spoil it with unnecessary additives such as dyes or confectionery powders. But still, sometimes I decorate ready-made cupcakes with cream cheese cream with slices of not too sweet marmalade (you can find this in our markets in the morning) and finely ground candied fruits, so choose for yourself.

Watch the recipe for cream cheese cream on video

Step-by-step preparation of cream cheese cream for cupcakes can be seen in the video. Finally, we'll take a few minutes to step into the kitchen to prepare the last of the most famous versions of cupcake cream - protein.

How to make baking fudge from cream cheese?

The cream, prepared on the basis of delicate soft cheese (such as Philadelphia) is lighter and less calorie than butter, but holds its shape almost as well.

A necessary condition for obtaining a high-quality delicate product is the use of very cold cheese. Leave the product in the refrigerator for ten hours. During this time it will acquire the desired temperature and consistency.

The taste of the cupcake will be wonderful if, in addition to decorating the top, you also use it to layer the product, then you will definitely surprise everyone.

Preparation will take 30 minutes. Energy value (per 100 g) – 297.57 Kcal. Designed to serve dessert to 8 or more people.

You will need:

300 g cream cheese
4 eggs
50 g dark chocolate
30 g white chocolate
50 g + 30 g heavy cream
250 g fat sour cream
dessert spoon of instant coffee
vanillin
100 g coffee liqueur (e.g. Luxardo Espresso)

How to cook:

Beat the cream cheese and sugar with a mixer, adding the eggs one at a time.
Break the chocolate, sprinkle with water and melt in a water bath. Add 30 g of cream to the hot chocolate, stir (the mass should be homogeneous and uniform). Pour into a deep container.
When the chocolate mixture has cooled slightly, beat in the cheese mixture. Add salt, sour cream, 50 g cream, Luxardo Espresso, coffee and vanilla. Mix well.
Decorate the cupcake with cream.
Break the white chocolate into pieces and drown it in the cream.

Chocolate cream for cupcakes

You will need

Cream from 30%	250-270 g
Black chocolate	250 g
Honey	50 g

Did you know? Honey can be replaced with fresh molasses. However, do not try to compensate for the lack of honey with sugar or powdered sugar - the cream will not harden well and will be too cloying.

Cooking sequence

Pour the cream into a saucepan and place on low heat.
Add honey, stir with a whisk.
Cook until bubbles appear, remove from heat.
Grate the chocolate or finely chop it with a knife.
Place it in a bowl and pour hot cream over it.
Using a wooden spatula, stir the mixture until the chocolate dissolves.
Place the finished cream in a cool place to harden.

That's all! Agree, it was very easy, but after filling the finished cupcakes with such cream, the effect will be truly amazing. For a more impressive design, you can use a two-color cream. To decorate your small cakes, sprinkle them with confectionery powder on top (like Easter cakes) and you can start drinking tea.

Video about chocolate cream for cupcakes

This video shows how to successfully make chocolate cream for cupcakes. The video contains useful tips for preparing this beautiful and tasty cream. However, back to the kitchen, to the next recipe.

Cream for sour cream cupcakes - what will you need?

This delicious cream is not as popular as butter and cream. Its disadvantage is that it does not hold its shape for long. But for cupcakes in molds, this cream is what you need. Due to their portion size, they do not stay on the dessert table for a long time.

To make the sour cream as fluffy and stable as possible, it is better to prepare it from homemade sour cream . In the store you should choose a product with high fat content ( at least 30% ).

Sour cream, of course, must be fresh, and it is better whipped with powdered sugar.

To flavor the sour cream, you can use orange and lemon zest or citrus essence, cognac, rum, liqueur, vanilla. The taste of the delicacy will be enriched by puree of fresh berries and fruits: raspberries, strawberries, wild strawberries, peaches. It is added to already whipped sour cream.

Preparation will take 30 minutes. Energy value (per 100 g) – 380.52 Kcal. Suitable for dessert for 8 people.

You will need:

300 g sour cream
150 g powdered sugar
vanilla sugar packet
a glass of nuts (walnuts, peanuts, cashews)

How to cook:

Chop the nuts not very finely with a sharp knife. Fry a little in a heated frying pan, cool.
Place a deep ceramic dish on ice and cover it with ice around it. Pour sour cream into it, add powdered sugar and vanilla sugar.
Whip until thick foam forms.
Add nuts to the sour cream, mix very carefully so that the foam does not subside .
Apply the cream to the cupcakes and serve the treat immediately.

Home baking recipes: cupcakes with cream and icing

Delicious and tender homemade cupcakes with cream or icing are the perfect complement to tea or coffee in a friendly company. Read and see how to make cupcakes with cream or frosting

Homemade baking: recipes for cupcakes with cream and icing

Vanilla cream gives the cupcakes a festive taste and a sophisticated look. I recommend preparing and serving them to your loved ones.

Recipe for cakes with vanilla cream

Ingredients for cupcakes:

125 gr. butter
125 gr. Sahara
125 gr. flour
2 eggs
1 tsp. baking powder
2 tbsp. l. milk
vanillin or vanilla essence on the tip of a knife

75 gr. butter
2 tbsp. l. milk
vanillin or essence on the tip of a knife
225 gr. powdered sugar

1. Beat soft butter with sugar into a light, fluffy mass.

2. Beat eggs separately.

3. Combine the butter and egg parts.

4. Add flour and vanillin to the mixture. Pour in a little warm milk and add baking powder.

5. Beat the dough with a blender until smooth.

6. Place the dough into silicone or paper muffin tins.

7. Bake the cupcakes at 190 degrees for about 20 minutes. Transfer the finished muffins from the baking sheet to a wire rack and leave to cool completely.

8. Prepare the cream. To do this, beat soft butter with half the powdered sugar. Pour milk into the butter and add vanillin. Continue whisking the cream, constantly adding the second part of the powder. Beat the cream until fluffy.

9. Transfer the cream into a pastry bag or syringe. Decorate cold cupcakes with vanilla cream.

If desired, you can place fresh berries, multi-colored sprinkles or shavings of grated chocolate on top of the cream.

The cream can be made multi-colored by adding cocoa, ground coffee, food coloring and berry juices.

The second cupcake recipe will be with frosting. The icing is called “Royal” icing because you can add any coloring to it and it will remain the same – smooth and dense.

Cupcakes with Royal Icing Recipe

Ingredients for the dough:

110 gr. butter
0.5 tbsp. Sahara
4 eggs
¾ tbsp. flour
0.5 tsp. soda
1 tsp. baking powder
1 p. vanilla sugar
3 tbsp. l. milk
12 pcs. muffin tins

2 egg whites
3 tbsp. powdered sugar
1 tsp. lemon juice

All ingredients for the dough should be at room temperature, then the cupcakes will turn out fluffy and airy.
Place all warm dough ingredients into blender bowl.
Beat the liquid homogeneous dough.
Divide the dough into the molds, filling them 2/3 full.
Bake the cupcakes in an oven preheated to 200 degrees for about 15-20 minutes.
Cool the cupcakes directly in the molds.
To prepare the glaze, beat cold egg whites and powdered sugar in a blender for 5 minutes.
Pour the lemon juice into the frosting and beat for another 5 seconds.
Cover the cupcakes with frosting. Decorate the cupcakes to your liking. Serve with tea.

Have fun cooking and be healthy!

Source: chtoprigotovit.ru

For example, simple cupcakes with cream or chocolate fudge on top look much more appetizing than undecorated ones, and the frosting makes them tender and juicy. It’s not difficult to prepare such an addition to your favorite pastries, and the additional costs will be more than recouped by the enthusiastic reviews of those who try them.

Cream, impregnation or fondant?

Every housewife who knows how to do more than fry potatoes and make morning omelettes has her own favorite muffin recipe “for all occasions.” Baking using it turns out harmless and tasty, but not too festive.

However, if simple cupcakes made from eggs, butter and flour are saturated with delicate fruit impregnation, poured with white chocolate fondant or decorated with “caps” of the most delicate cream, they will turn into exquisite cupcakes worthy of a royal meal. But what should you choose to decorate your favorite baked goods?

The classic version is butter cream, which is used to decorate desserts using a pastry syringe. Layered in a curly wave and topped with a cherry preserved in alcohol, it will do honor to any, even the simplest baked goods. But this addition to it contains so many calories that after enjoying cupcakes with cream, you will then have to spend long hours getting in shape in the gym.

Lovers of mild sweetness will undoubtedly want to decorate their cupcakes with meringue. This dessert decoration is made on a protein basis. There is a minimum amount of oil in it, and you can add fruits, chocolate chips, and candied fruits. If the meringue is prepared correctly, it, unlike a butter or cheese “cap,” will not lose its shape even in a stuffy room.

The fudge is made on the basis of fruit decoction and has a more liquid, delicate consistency. It is ideal not only for decorating muffins, but also cakes and biscuits.

DIY butter-chocolate cream for cupcakes

Since such a cream is more than just a decoration, products for its preparation must be selected with the GOST mark.

The amount of sweet powder can be varied based on your own preferences. Cinnamon, vanilla, almond essence can complement the cocoa aroma or become an equivalent substitute. The quantity of products is designed to decorate a standard serving of 12 muffins.

Ingredients

Butter – 250 g,
Sweet powdered sugar - about 4 cups,
Fresh cow's milk - ¼ cup,
Cocoa powder – 1-2 tbsp.

How to make delicious buttercream for cupcakes with your own hands step by step

The butter must be removed from the refrigerator an hour before cooking so that it has time to melt under natural conditions.
Place it in a deeper container and beat with a mixer until soft for several minutes, and then gradually add powder.
After adding half the powder, pour in milk (room temperature) and sprinkle in cocoa. Its quantity depends on the flavor and color saturation that we want to achieve. Beat everything thoroughly. If we are making cream with vanilla or other flavorings, they should be introduced at this stage. The same goes for food coloring.
Add the second part of the powder, adjusting the amount to taste.

Decorate the muffins with the finished cream using a pastry bag with a grooved tip. At the end, you can sprinkle the dessert with multi-colored caramel crumbs. Great idea for a children's party!

Source: tvoi-povarenok.ru

I really love various pastries, especially sweet ones. And today I want to share with you my favorite recipes for creams for decorating cupcakes. I am sure that if you arm yourself with these recipes, you will succeed at the highest level. And the cupcakes will look like mini masterpieces.

Cream cupcake cream

Ingredients

How to choose the right ingredients

Cream for decorating and complementing cupcakes should not only be tasty, but also keep its shape. To do this, you need to adhere to the rules for choosing ingredients.

Butter should be high in fat . Under no circumstances should it be margarine. Before cooking, the butter should stand at room temperature so that it becomes soft and suitable for adding to the dough. It is not advisable to melt it over a fire.
Cream must have at least 30% fat content . In some cases, they can be replaced with sour cream.

Cooking sequence

Pour 520 ml of chilled cream into the cold mixer bowl.
Add 75 g of powdered sugar and 8 g of vanilla sugar.
Beat the mixture with a mixer, first at medium and then at high speed for 4-5 minutes.
Be careful not to overbeat the cream; it should be soft, thick and stable.
When it is ready, you can add coloring to it to taste and decorate your desserts.

I usually decorate banana cake with this wonderful cream. And if you add red dye to it, it will be perfect for a cupcake with cherries.

Source: www.alizy.club

Wondering how to make a cupcake with custard inside? I, too, have been interested in this for a long time. And recently, readers asked for a recipe for a cupcake with cream. It's time to try! It turned out that making cupcakes with a surprise in the middle is not at all difficult.

Ingredients: For the dough: – 1.5 cups of flour, – 2/3 (two thirds) cup of sugar, – 3-4 tablespoons of cocoa powder, – 0.5 teaspoon of soda, – 0.5 tablespoon of vinegar or lemon juice, – 2 eggs, – 50-70 g butter,

– 5-6 tablespoons of cream or sour cream.

For the cream: – 1 egg, – ¼ cup sugar, – 1 heaped tablespoon of flour, – half a glass of milk (100 ml),

– 1 packet of vanilla sugar.

How to prepare custard for filling cupcakes:

Grind the egg with sugar with a spoon.

Add flour and grind until smooth.

Pour hot milk in a thin stream, mix well and place on the lowest heat.

Cook the cream until it thickens, stirring constantly - if you are distracted for a second, lumps will appear in the cream, and if it is for two seconds, it can also burn.

When the cream becomes like thick homemade cream, turn off the heat, beat the cream with a mixer so that there are no lumps left, and cool slightly. While it is cooling, prepare the dough.

For muffins with custard, you can use our signature muffin dough or a lighter (because there are no eggs and sour cream) muffin dough, as you prefer. I made something in between, a 2-in-1: I took the ingredients for a cupcake batter, but combined them like a muffin batter: first the dry ingredients, and then the liquid ones.

Mix flour, sugar, cocoa.

Add eggs, melted butter, sour cream, quench the soda with vinegar and mix everything well. I added a little cream and a couple of spoons of condensed milk - basically a little bit of everything - and the cupcakes turned out very fluffy!

Place 1-1.5 tablespoons of dough into muffin tins, and then 1-1.5 teaspoons of custard, pressing it slightly into the dough.

Place another tablespoon of dough on top to cover the cream.

Bake for 30-35 minutes at 200-220C, test with a wooden stick for doneness.

Let the finished cupcakes cool a little, then carefully remove them from the molds - the cupcakes with custard turned out very tender!

Source: xn—-itbab3awetda0b1dfk2a.xn--p1ai

Source: https://svarim-prosto.ru/deserty/kak-sdelat-krem-dlja-keksov.html

Preparing the easiest, fastest baking cream

If you need to prepare the cream quickly , use the following recipe.

Prepare:

10 g gelatin
2 teaspoons instant coffee
2 tbsp. spoons of condensed milk
150 ml hot water
glass of cognac
350 g cream

How to cook:

Soak the gelatin in cool water and heat it after swelling.
Dilute coffee in hot water, combine with gelatin, cognac, condensed milk.
Whip the cream and combine it with the other ingredients.

Protein cream for cupcakes

Cooking time: 15-20 minutes. Number of servings: for 400-600 g of ready-made cupcakes; Calorie content per 100 g: 200-300 kcal.

You will need

150 g sugar;
40 ml boiled cold water;
5 g salt;
2 egg whites;
5 ml lemon juice.

Did you know? Separate the whites from the yolks and place them in the refrigerator close to the wall or in the freezer for a few minutes - this will help the whites whip better and become more airy.

Cooking sequence

Remove the whites from the refrigerator and add lemon juice.
Beat at the highest speed for about two minutes.
Then add 50 g of sugar and salt, beat for another minute.
Set aside and pour water into the pan.
Pour the remaining sugar into it and stir.
Place on low heat and heat on the stove.
Cook the syrup until it boils, remove from heat.
Without letting it cool, gradually pour it into the whites, stirring constantly.
Beat until the ingredients are completely dissolved.
Cool slightly, then use for cupcakes.

All! Now you know all the answers to the question of how to make cream for cupcakes without wasting time and effort. Our protein cream turned out to be very delicate, so use it with caution so as not to damage the delicate structure. Nuts, marmalade or fresh fruit cut into slices are great as decoration for products made from protein cream. And sometimes I also sprinkle them with confectionery dust or colored powdered sugar on top. It's up to you to choose your own option or tell me about your signature option!

Watch the video recipe for protein cream for cupcakes

Pay your attention to how to properly whip egg white cream for cupcakes.
This is demonstrated very well in the video. Now that you have prepared every conceivable variation of cupcake filling, I suggest you familiarize yourself with a detailed and well-tested cupcake recipe, which tells about the classic version of these wonderful products. Try it with any of the creams presented above, and you definitely won’t regret it! Imagine that today you are a pastry chef and start creating! Thank you for your attention! I look forward to your comments on the above guides, as well as your options for recipes for cupcake creams. Bon appetit!

Other baking recipes

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What drinks will go with our dish?

Rum, cognac, liqueurs, flavored wines (such as vermouth) enrich the taste of creams. But they do not have to be added directly to the creamy mass. You can soak the surface of the product with alcohol and then decorate it with cream.

Sweet “fun” drinks should not be served with cupcakes with rich buttercream. The best companions for them are dry white wines and brut champagne .

The same drinks can be served with cupcakes decorated with cream based on sour cream and cream cheese. You can add semi-dry, dessert wines, not very thick liqueurs and the like to the assortment, it’s a matter of your taste.

The taste perception of cupcakes with cream will be revealed more fully if you wash them down with hot drinks (tea, mulled wine, grog, coffee).

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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. ( Hochland )

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

Prepare the cream as follows:

Place butter, powdered sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
Add cream or cottage cheese, if desired, fruit and berry puree, and beat until a homogeneous mass is formed.
Then add lemon juice and beat again until smooth. (*If we make without fruit puree, we do not add lemon).
You can add food coloring to the finished cream and apply it to the cupcakes using a pastry bag.

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:

Over moderate heat, bring the cream, honey and instant coffee to a boil (no need to boil).
Place finely chopped chocolate and cubed butter in a bowl and pour hot cream in two steps: pour half - mix thoroughly with a whisk, pour the other half - mix again until smooth.
Cover the bowl with cling film and leave to cool overnight at room temperature.
The next day, the chocolate ganache is ready to use.

This list can be continued indefinitely, but for the first time I think it’s enough. You can browse the cupcake recipes on the site and see other ideas. As an example, I will give you chocolate cupcakes with chocolate frosting and coffee-nut cupcakes with mascarpone cream.

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