Butter cream for decorating cupcakes. How to make chocolate cream for cupcakes: recipes with photos

The most common, affordable and low-fat cupcake cream recipe that will hold its shape and create beautiful sharp lines is cheese cream, in culinary jargon it is called "cream cheese".

Mascarpone or Philadelphia cheese can be used for the base of such a thick cream, but this is an expensive version of the cream. And from the available analogues of such cheese - ordinary, not salty, soft curd cheese, which is in the store. There are many manufacturers of such cheese: Almette, President, Hochland, etc.

From the indicated quantities of products, it will turn out to decorate about 10-12 cupcakes.

And if you want to make a cream for decorating cupcakes and cakes without butter, this recipe for curd cream with cream will suit you.

Ingredients

• Curd cheese - 170 g
• Powdered sugar - 50 g
• Butter- 50 g

Cooking process

The butter and cheese should be at room temperature, do not melt the butter with heat treatment, otherwise the cream will be too liquid. Also, make sure that no condensation water drops form in the box of cream cheese, this can ruin the cream.

Beat butter until fluffy with powdered sugar, beat for 2-3 minutes, depending on how many servings of cream you prepare. Add cheese immediately and continue whisking.

Add dye if needed. It is best to use a gel dye for creams and liquid substances, but I had to use a dry one, although I used it to give shade in places, but it dissolved quite quickly and without effort. Using natural dyes you need to experiment based on what you add. If you add juice or pomace, then the cream will be liquid, you will have to pick up moisture with an additional amount of powdered sugar, if these are absorbent dyes, such as cocoa or turmeric, you may get a loose structure, you will have to add quite a bit heavy cream, but you can only achieve bright colors and flawless texture with food coloring.

Cupcakes are small, adorable cakes. Dessert, which will leave no one indifferent, will give an extravaganza of taste and colors. Any cake, no matter how beautiful and tasty, will be on your plate only a small piece of the whole, and the cupcake will be a cake just for you. If you are interested in this amazing delicacy, then you will find it on our website. These desserts are decorated with pastry powder, toppers, marzipan, and filled with various jams. A true artist and creator has a place to roam. But an obligatory attribute of any cupcake is a cream, which will give it uniqueness and beauty, airiness and lightness. There are a variety of recipes for creams for cupcakes, we offer you several to choose from. So, how to make a cupcake cream with your own hands.

The simplest recipe for cottage cheese cream for cupcakes

A pastry bag is enough to decorate cupcakes with cream, but you must admit that when you have a choice of shape, the process of cooking turns into an exciting adventure. A confectionery syringe with different confectionery attachments will help you with this. But whatever you use, you need a cupcake cream recipe that holds its shape. Below are instructions on how to cook it, and don't be fooled by its simplicity.

Ingredients:

• 340 grams of curd cheese (consistency - crushed curd).
• 115 grams of butter without herbal additives.
• ½ cup powdered sugar.
• 2 teaspoons of vanilla.

Simple cream recipe

The scheme for making a cream at home:

1. Before you start preparing the cream, curd cheese must be put in the refrigerator for several hours, or better for the whole night. And leave the butter on the table for the same time. It should have a soft consistency. These nuances will affect the texture and taste of your cream.
2. After you have prepared the products, you need to beat the butter and powder with a mixer at maximum speed for 5-10 minutes.
3. Add cheese and vanilla essence to the resulting mass, then beat with a mixer until homogeneous mass.
4. To achieve a color, you can add various fruit purees or cocoa.

In this recipe, curd can be replaced with and then you will succeed butter cream for cupcakes.

Butter cream for cupcakes - a time-tested classic

Products composition:

• 200 grams of high fat butter, no herbal additives.
• ½ cup or 100 ml milk.
• 150 grams.
• 2 teaspoons of vanilla essence.

Butter cream recipe

How to make buttercream for cupcakes yourself:

1. As in the previous recipe for of this dish, the oil must be removed from the refrigerator in advance and held at room temperature until it acquires a soft texture.
2. Milk is also preheated to 27-30 degrees.
3. Now mix the butter and icing sugar with a mixer. Sometimes it is advised to grind the mixture before whipping and only then whisk. We will leave this to your discretion.
4. After the butter and powder have been whipped, add the milk. We remind you that it should be warm. And beat until smooth. While frothing milk, you can add vanilla essence.

This option also applies to creams for cupcakes that keep their shape, but the oil must be necessarily high in fat.

Step-by-step recipe for mascarpone cupcake cream

Before we start cooking this sweet, let's figure out what mascarpone is.

It turns out mascarpone is an Italian cream cheese native to the Lombardy region. In its production, only milk cream of 25% fat content is used, but in order for the cream to curdle, lactic acid cultures are not used in the manufacturing process, they are replaced with tartaric acid, lemon juice and white wine vinegar. Thus, mascarpone is significantly different from other types of cheese. Wondering how to make cupcake cream from this original.

We need the following list of products:

• 250 grams of Mascarpone cream cheese.
• 300 grams of milk cream 32% fat
• 200 grams of powdered sugar.

As you can see, most of the creams are based on some kind of cheese. Some experts distinguish mascarpone cream from all cheese creams for cupcakes.

The process of making mascarpone cream

So, we present to your attention the instructions for making a cream for mascarpone cupcakes at home.

1. As with all cupcake cream recipes, cheese (mascarpone) and powdered sugar are mixed first.
2. Whisk milk cream separately, which should be at room temperature. To do this, use a whisk.
3. Now it's time to add the mascarpone and powder mixture to the cream. In this process, we use a mixer, but choose the minimum speed and introduce mascarpone in small doses.

Hooray! The sweetness is ready. And you can proceed to the most creative part - decoration.

Cream Cheese

The preparation of this dish is based on any cream cheese, for example, such as or. Please do not confuse cream cheese with curd cheese. Cream cheese in consistency it resembles, and curd - crushed curd.

Thus, recipes for making buttercream for cupcakes or cream for mascarpone cupcakes can already be attributed to this category. But since these cheeses are very expensive, we suggest you make a cream cheese for cupcakes on your own and then use it in any recipe presented by us. To do this, you will need:

• ½ liter of kefir 3.2% fat.
• 250 grams of sour cream 20% fat.
• ½ liter of curdled milk 3.2-4% fat.
• 1 small spoonful of white wine vinegar or lemon juice.
• 1 small spoonful of salt.

Cooking scheme for cream cheese

A step-by-step scheme for making a delicious cream cheese for cupcakes:

1. Before the cooking process, you need to prepare the following tools: two bowls, a colander and cheesecloth.
2. Mix in a separate bowl lactic acid products: kefir, yogurt and sour cream.
3. Add 1 small spoonful of vinegar or lemon juice and 1 small spoonful of salt to the mixture. Mix everything thoroughly.
4. Place a colander in the second bowl. The colander should not touch the bottom of the bowl. Place cheesecloth in a bowl, folded several times, so that somewhere 15-20 cm hangs from the edges.
5. Pour the resulting mixture into the resulting structure. We collect the edges of the gauze and cover our mixture with them.
6. We put it in the refrigerator for a day. We need the syrovatka to go away.
7. After that, your cream cheese is ready and you can start cooking any cheese cream for cupcakes.

Video: Making Butter Cream for Cupcakes

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 keeps its shape well. Another prerequisite for beautiful cake caps is good pastry bag skill. It takes practice, a lot of practice.

You can fill a bag with cream, place an empty bowl next to it, and start exercising. Squeeze a small amount of cream onto the cupcake, then remove the cream with a spatula 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 transferred back to the pastry bag and the decoration experiment repeated.

Let the neat hats not come out right away, this is a matter of practice, do not worry. Despite the clumsy hats, the cakes are delicious, homemade, from the ingredients you know.

1.Cottage cheese with butter

• Mascarpone cheese - 500 g
• Butter - 150-200 g
• Sugar powder - 100 -150 g
• Vanilla extract - 1 tsp (optional)

How to cook:

Very easy to prepare cream, even a beginner can handle it. Allow the butter to warm and the mascarpone to cool (it is best to keep the cheese in the refrigerator until added to the cream).

Using a mixer, beat the butter and powder until fluffy and light. Cold cheese add to the cream only after the powder and butter are well whipped, so that later you do not have the feeling that the powder is creaking 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 dissolve quickly in warm oil, then gently mix the mascarpone into the creamy mass and beat a little more until smooth.

In a pastry bag, such a cream can be stored for 5 days, while maintaining all its properties and structure. Too much delicate cream you can't name it either - after all, curd cheese and powder in the union keep their shape very well. Even with room temperature(about 17-20 degrees) cake or cupcakes can stand for a couple of days without losing their shape.

Such a cream can be made chocolate by adding 2 tbsp. spoons of quality cocoa. To get a colored cream like pink, you can stir in a little raspberry puree.

To prepare mashed potatoes, defrost the berries (you can use fresh ones), chop in a blender. Add two tablespoons of berry puree to the cream and stir.

2.From 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

Whisk in chilled cream (100 g) first. Cream less than 33% fat will not work for this recipe.

Before whipping the cream, refrigerate 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 in the freezer for 10 minutes.

So, whip the cream at maximum speed, even if it seems that nothing is happening and it remains liquid, whip it anyway. From the fifth minute on, stop more and more to lift the cream on the whisk and check if it holds its shape. Otherwise, the cream will turn into butter.

If you accidentally whipped the cream, this is not a universal tragedy. Just add 1 tbsp. spoon of cold cream and stir again. The cream will return to its previous structure.

The site has step by step recipe cream of butter with condensed milk, you can see a detailed description.

This cream is made in a similar way, but cocoa powder is added at the end of the process. In the photo, the cream after cooling in the refrigerator.

Prepare the following ingredients:

• Condensed milk - 200 g
• Cocoa powder - 3 tbsp. l.

How we cook:

1. First, beat the soft butter until fluffy and luminous.
2. Pour in the condensed milk with a spoon, whisking each time until smooth.
3. When the condensed milk is spent, add a tablespoon of cocoa powder, 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.Oil 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 (it will take about 5 minutes).

Add condensed milk one spoon at a time, whisking each time until smooth.

The finished cream needs to be cooled and then you can decorate the cupcakes or cake.

5 curd soufflé

• Unsweetened curd mass or cottage cheese - 500 g
• Granulated sugar - 1 tbsp
• Eggs - 2 pieces
• 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 gelatin with hot water (almost boiling water), soak for 10 minutes, stirring occasionally.
4. Beat egg whites with sugar until firm peaks. If you use in a recipe homemade cottage cheese, rub it through a metal sieve so that there are no grains. IN curd mass add the yolk-oil mixture, beat well.

After that, pour warm gelatin into the cottage cheese, without stopping to beat with a mixer.

Then add the whipped egg 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, place on the cake without slowing down.

6 white chocolate cheese cream

A wonderful combination of flavors white chocolate and cream cheese.

• White chocolate - 200 g
• Softened butter - 200 g
• Powdered sugar -150 g
• Cream cheese curd - 250 g
• Vanilla extract - 1 tsp

Cooking process

We melt the chocolate in the way you are used to. I do it on a water bath, I describe it in detail here:

Beat the soft butter for 5 minutes using a mixer until fluffy, then add the rest of the ingredients (after cooling the chocolate to room temperature), beat until smooth.

To help the cream hold its shape better on 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 let it brew, so prepare it in advance. I usually cook in the evening, leave it at room temperature overnight, and decorate the cupcakes in the morning.

• Cream with a fat content of 33% -250 ml
• Liquid honey - 50 g (if yours is thick or candied, melt it in microwave oven 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 to a boil over low heat, instant coffee and cream (no need to boil).

Chop chocolate into a bowl, cut butter into cubes, pour hot cream in two approaches: first pour out half, stir with a whisk, then pour in the other half - mix again until smooth.

Tighten the bowl with cling film, leave it to infuse overnight (you do not need to put it in the refrigerator).

The next day, ganache can be used to decorate cupcakes and cakes.

8 protein cream (Swiss meringue)

Many people are afraid to use protein cream because of the danger of contracting salmonellosis. In this recipe, proteins are brewed in a water bath, so the risk of infection is practically excluded.

You will need the following ingredients:

• Egg whites - 2 pcs.
• Granulated sugar - 150 g
• Vanilla extract - 1 tsp
• Food coloring - optional

How to make a protein cream for cupcakes:

In a bowl made of heat-resistant material, combine proteins, sugar, vanilla extract. Install on water bath so that the bottom of the cup does not touch the boiling water.

Constantly working with a whisk, we bring the proteins to such a state that the sugar is completely dissolved. You can take a small amount of protein mass and rub it between your fingers - the grains should not be felt.

After the sugar is completely dissolved, remove the protein mixture from the water bath and pick up an electric mixer. Whisk in a persistent meringue until the bowl has cooled to room temperature.

The finished cream can be used immediately to decorate cupcakes and cakes.

9 fruit cream mousse

This cream can be used not only for decorating cupcakes, but also as an independent dessert. Choose the berries that you like - and get started!

• Fruit puree - 250 g (can be made with 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 cold water and let it swell. If you do not have gelatin on hand in the plates, you can use powder, but choose a quality one, for example, from Dr. Oetker, it dissolves very well, you do not 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. Stir in whipped protein, cream, and fruit puree with care.
6. Add gelatin to the total 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 great desserts, be sure to write which cakes and pastries you have prepared using creams, which one you liked the most!

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Recipes for making cream and other confectionery decorations

cream for cupcakes

24 hours

350 kcal

5 /5 (1 )

Cupcakes are American muffins with a thick, multi-colored cream on top. These desserts are baked and served in paper cake tins. Literally, a cupcake is a cake in a cup.

There are many varieties of cupcake creams, but their main feature is their thickness, they should keep their shape well. I have selected the best of the best proven recipes that you can safely prepare for parties, children's parties or a picnic. Some decorate kitchens with fruits, and now it has become fashionable and in an original way emphasize the mood of the interior with colorful cupcakes.

Cream cheese cupcake recipe

Cream cheese for cupcakes is made from cream cheeses (not cottage cheese), such as Mascarpone or Philadelphia. However, such cheeses are not cheap, so I propose a recipe for making the most delicious cupcake cream from simple inexpensive products. Prepare a creamy cream for cupcakes according to a recipe I personally tested and surprise your loved ones with a delicious and inexpensive dessert.

Kitchen appliances and utensils: two bowls, colander, gauze, mixer.

Ingredients

Making Cream Cheese Using Simple Ingredients

The finished cream cheese should be slightly less than half a kilogram (450 g).

Cooking cream cheese

In order for your cream to turn out thick, whip it in a dry and clean bowl.

On baked and chilled muffins, gently apply cream using a pastry bag or syringe and decorate with nuts, berries, or confectionery powder if desired.

See also, which describes the types of dough and the modes of its baking.

Video recipe

If you have any questions about cooking, then watch the detailed video:

CREAM! CREAM CHEESE! BUTTER CREAM! Cream for cake and cupcakes. Cream cheese for decoration.

https://i.ytimg.com/vi/i0c3jpxnjEk/sddefault.jpg

2016-06-02T04: 52: 51.000Z

Cottage cheese cream for cupcakes

I would like to recommend a simple and fluffy cottage cheese cream for decorating cupcakes.
And to personalize each cake, use a variety of powders, cream dyes and syringe tips to create original wavy curls of cream.

• Cooking time: 3 minutes.
• Servings: 10.
• Kitchen appliances and utensils: bowl, mixer, pastry syringe (or bag).

Ingredients

Making cream of curd cheese cupcakes

To create the ideal thick and lush consistency of cheese cream for cupcakes, you need to remove the oil overnight and store at room temperature, and, on the contrary, put the cottage cheese in the refrigerator, at least for the same period.

If you want to make your cupcakes colorful, you can add natural colors (2 drops of beet juice, carrot or spinach juice, etc.) or add ½ tsp. cocoa powder.
Decorate on top with multi-colored powder or put dessert cherries in the center.

Mascarpone Cupcake Cream

This cupcake cream is made with Mascarpone cream cheese. The difference in preparation from other types of cheeses is the use of wine vinegar or lemon juice instead of lactic acid cultures. For its preparation, only cream with a fat content of 25% is used.
This cheese is not cheap, but it has a soft original creamy taste... Mascarpone cream cupcakes will be amazing.

• Cooking time: 3 minutes.
• Servings: 10.
• Kitchen appliances and utensils: mixer, deep bowl, whisk, pastry syringe (or bag with attachments), food colorings(optional).

Ingredients

Cream preparation

If you wish, you can divide the cream into several parts and add dyes of different colors to each of them. Beautifully decorated colorful cupcakes will cheer you up and your guests up.

Butter cream for cupcakes

This is a classic butter cream with a familiar taste from childhood. We offer a recipe butter cream for cupcakes that hold its shape.

• Cooking time: 2 minutes.
• Servings: 10.
• Kitchen appliances and utensils: mixer, deep bowl, whisk, 3 bowls, syringe or pastry bag with attachments.

Ingredients

Cream preparation

Video recipe

If you want to visually see all the stages of making the cream, watch the video:

buttercream for cupcakes - handicraft formula

buttercream for cupcakes - handicraft formula. Bon Appetit everyone

https://www.youtube.com/watch?time_continue=14&v=6v8qjKlDWcA

2015-03-12T09: 24: 13.000Z

Butter Vanilla Cream for Cupcakes and Cakes NK cooking recipes

This Butter Vanilla Cream is perfect for cake decorating, for decorating cupcake caps. The cream keeps its shape perfectly, it is easy to paint it in any color. Stored oily vanilla cream in the refrigerator for up to 5 days, in the freezer for up to 1 month.

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https://youtu.be/tjIL06dPgOg

2016-08-12T15: 18: 07.000Z

Chocolate cream for cupcakes

Even a schoolboy can make such a cream. This cream will be fluffy and thick. This is exactly what we need to give beautiful shape our cupcakes.

• Cooking time: 5 minutes.
• Servings: 10.
• Kitchen appliances and utensils: mixer, pastry syringe, deep bowl, heavy-bottomed saucepan, whisk.

Ingredients

Cream preparation

This delicious cupcake cream comes in a dark chocolate color. After decorating the cupcakes with cream, you can add a few large peas of light or silver confectionery powder, or put a raspberry (cherry) berry on top.

Video recipe

Watch a detailed video on how to make this delicious chocolate cupcake cream:

Chocolate Cream Cheese 🍰 Ideal For Cupcakes Eclair Cakes 🍰 NK Cooking Recipes

Dark chocolate - 180 gr.
Cream 33% - 150 gr.
Butter - 250 gr.
Powdered sugar - 120 gr.
Cocoa - 2 tbsp. l.
Cream cheese - 500 gr.

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