Curd sour cream for cupcakes. Cream for cottage cheese cupcakes

Cupcakes are a fairly new phenomenon among desserts ... A cupcake is essentially an ordinary muffin or muffin, which is baked in special small forms, and then decorated with a large head of cream. And the more cream on the cupcake, the "cooler" it is, literally and figuratively! The cream for this "toughness" can be different, but it must have one main property - to keep its shape!

The best cream for cupcakes that keeps its shape is prepared on the basis of frosting. Frosting is a specially formulated cream base that provides the cream with the ability to maintain its shape during manufacture various decorations for cakes and pastries in the form of waves, curls, turrets, roses, etc. And, of course, decorating cupcakes with such cream will allow you to easily achieve a beautiful and tall cream cap, which in its size can be even larger than a muffin (dough bases ) for the cupcake!

Plus, using frosting (vanilla or chocolate) will make your cupcake cream thicker and more delicious!

Most commonly used for cupcakes following recipes frosting creams:

Butter Cupcake Cream

The simplest cream for decorating cupcakes, a kind of classic confectionery decor. It is very easy to prepare. Whisk 250 gr. softened butter within 2 minutes. Gradually add Frosting Vanilla to it while whisking. A couple more minutes and the butter cream is ready. Dye can be added if desired. Remember that the oil must be of good quality and high in fat.

Cream Cheese Cupcakes (Cream Cheese or Cheese Cream))

Compared to oil, cheese cream lighter for cupcakes and slightly salty taste. It resembles the popular dessert cheesecake... The original recipe for "Cream Cheese" contains cream cheese"Philadelphia". The preparation of the cream also begins with whipping a very soft butter (170 g) with frosting (100 g). Next, add 1 tbsp. l. milk and 180 gr. Philadelphia. Gently mix all the ingredients by hand.

Curd Cream for Cupcakes

This cream is also made from cheese, only cottage cheese. Look for the words "curd" or "curd cream" in the name, this cheese is similar in texture to grated curd. Before cooking, the cheese should lie in the refrigerator for several hours and the butter in the room to soften. 100 g "Vanilla frosting" and 115 gr. Beat butter with a mixer for 5-7 minutes, then add cheese and beat for a few more minutes, until the mixture becomes smooth and fluffy.

Mascarpone and Ricotta Cupcake Cream

Mascarpone and Ricotta cheeses differ from "Philadelphia" by a slightly more bland taste. Ricotta is sweet and usually made from skim milk. Therefore, this cream cheese is great for making a low-calorie cream. To decorate cupcakes you will need 250 gr. cheese, 300 gr. heavy cream, 200 gr. frosting. Mix cheese and frosting. Whisk the cream in a separate bowl. Gently add the cheese mixture to the cream using a mixer.

Cream Cupcake Cream

For butter cream we take heavy cream 33% or more. Whip about 400-450 ml of cream until soft peaks, then add 100 gr. frosting. Whisk for 2 more minutes and you can decorate the cupcakes.

Chocolate Cream for Cupcakes

To cook chocolate cream can be made from butter or cream. First, dilute the chocolate frosting with water to dissolve the cocoa. To do this, add 2-3 tbsp to frosting. l. boiling water, stir and refrigerate. In a separate bowl, start whipping butter (250 gr.) Or cold cream 33% fat (450 ml). The butter should acquire a lush, uniform consistency, and if cream is used, beat until thickened. Mix the resulting mass and the prepared frosting, then beat with a mixer for another 2 minutes.

With the use of sets of confectionery nozzles for decorating, cream for cupcakes can become real masterpieces in decoration, as in these photos, which will add many delicious and joyful minutes to you and your loved ones!

Cupcakes, beautifully decorated with all kinds of berries and cherries, thoroughly flavored with a good portion of cream, are appropriate not only for festive table... Not a single person will remain indifferent to this delicious delicacy. And if there should be no questions about the cupcake basics of mini-cakes: they are all prepared according to traditional recipes, - then choosing a cream for cupcakes is sometimes problematic.

We show the flight of creative thought

The process of decorating cupcakes is as fun as the tedious process of making a cream. Before choosing a cream, you need to decide what we want at the moment. Lovers of classics and academism are quite suitable for the traditional version with oil decoration, cheesecake fans vote with both hands for mascarpone cupcake cream, connoisseurs of their own time will certainly take advantage of the whipped cream decoration. Everyone has their own recipe.

Curd cream

For cooking, we take the following ingredients:

• A packet of vanilla pudding.
• Butter - 50 g.
• Curd mass or fat cottage cheese - 150 g.
• Powdered sugar - 150 g.

Cottage cheese cream for cupcakes will be appreciated by lovers extraordinarily delicate taste... First, combine the butter and cottage cheese. We will beat the components with a mixer until a homogeneous thick mass is formed. It is not worth saving on the quality of the oil: the quality of the cream also depends on it. Continuing to beat, gradually add powdered sugar to the cream, and then add delicate vanilla pudding. Make sure the cream is thick enough and put it in the refrigerator to cool. Nothing bad will happen if the finished cream is placed in the freezer for 15-20 minutes. Then we take a culinary syringe and build a beautiful corrugated hat on each ready-made cupcake. Additionally decorate with small berries - cranberries, blueberries, raspberries or currants. WITH curd cream strawberry slices will also make good friends.

Mascarpone cupcake cream: easy to prepare

To prepare a cream based on tender cheese you only need two ingredients:

• Mascarpone cheese - 500 g.
• Powdered sugar - 100 g.

The only difficulty in preparing this is extraordinary plain cream will be the placement of a bowl for beating and, in fact, the mixer nozzle in the freezer one hour before the manipulations. When whipping, the icing sugar must be evenly sieved onto the surface of the cheese mass. Sometimes the manipulations done seem to be insufficient, and the hostesses complicate the process by adding to the cream vanilla sugar for flavor as well food colorings for a particularly smart appearance... It must be remembered that cream for cupcakes can lose its visual appeal and unique taste qualities if natural ingredients are used as dyes. Thus, blueberry jam, beetroot or carrot juice can ruin the dessert. If liquid accumulates in the cheese when whipping the cream, it should be immediately decanted with gauze. Before decorating the cupcakes, use the refrigerator again: put the ready-made cream there for 10 minutes. There are variations in the preparation of cheese cream. So, cream cheese for cupcakes can be made from any soft cream cheese.

Protein cream

To prepare a classic protein cream, in addition to angelic patience, we need:

• Proteins of four chicken eggs.
• Butter - 200 g.
• Powdered sugar - 200 g.
• Lemon juice - 1 tbsp a spoon.

Thick protein cream for cupcakes is quite difficult to perform. The final result depends on the quality and freshness of the eggs and the professionalism of the hostess. Sometimes, having suffered a painful failure in her first preparation of the protein cream, the hostess refuses to carry out such an experiment in the future. But in vain. After all, only through repeated repetitions and your own observations can you discover the path that will lead to the final goal. And this goal is classic cream for cupcakes, the recipe for which we are now mastering.

The most responsible process

Separate the whites from the yolks. Remove the yolks and pour the whites into a mixing bowl. Pour the icing sugar into a bowl and beat together with the proteins until a lush homogeneous mass... Now we need helpers water bath... Bring the saucepan with water to a boil, put our bowl of cream in it and stir the mass tirelessly with a whisk. The total heating time in a water bath should be at least three minutes. After that, visually, we should not detect the slightest hint of sugar grains.

It's time to add lemon juice to the cream and arm yourself with a mixer again, whisking the contents of the bowl until dense foam. The oil that we send to the vessel next must be soft. To do this, a few hours before the performed manipulations, you need to get it out of the refrigerator. We continue to whisk our cream. If the bowl hasn't cooled yet from the water bath, the cream will not be considered ready. The readiness of the protein cream is determined by its chillingness and the ability not to fall out of the container upside down. As soon as all the conditions are met, we put the finished cream in the freezer for 1 hour. After this time, we arm ourselves with a culinary syringe and build beautiful white caps on the cupcakes. If desired, cream for cupcakes can be sprinkled on top in this case chocolate chips... You can also use marmalade and candied fruits.

Cupcake cream: a quick recipe

Not every housewife is ready to sacrifice two hours of free time for making protein cream. What to do if guests are about to come and want to please them delicious pastries... In this case, we recommend that you turn your attention to whipped cream. However, it is not recommended to decorate cupcakes with them ahead of time, as whipped cream can quickly lose its structure. While the guests are seated at the table, it's time to start decorating. To do this, we send a stainless steel dish to the freezer for 5 minutes. After that, we will whip the cream until it is perfectly thick. Add 2-3 tbsp. tablespoons of powdered sugar, but not all at once, but in portions, while not forgetting to whip the cream all the time. It is better to start whipping with the minimum revolutions of the mixer, gradually increasing the speed. The soft peaks formed by the cream on the surface of the cream will signal the termination of the whipping process. Ready butter cream for cupcakes we will put it in a pastry bag and decorate chilled cupcakes with it. Additionally, cupcakes can be decorated with multicolored confectionery glaze.

Cooking chocolate cream

• 2 bars of dark dark chocolate.
• Cream - 250 ml.
• Honey - 50 g.

Chocolate cream for cupcakes is prepared hot. First, pour the cream into a saucepan, mix with honey and bring the resulting mass to a boil. Break the chocolate into pieces, gradually adding to the cream and honey. When the last chocolate wedge is melted, stir the hot cream and make sure that there are no lumps in the composition. Ready cream can be described as a glaze rather than an airy mass, because we did not use a mixer in the preparation. We place the finished chocolate composition into the refrigerator for solidification, then pour over the cupcakes.

For lovers of not too sweet desserts

The meringue cream for cupcakes is quite dense in consistency, not too sweet and very similar to a protein cream. It is carried out according to a similar technology, but with the addition of a small amount of water to the syrup. You can make such a cream with or without butter. We need the following ingredients:

• Proteins of two chicken eggs.
• Sugar - 170 g.
• Water - 2 tbsp. spoons.
• Corn syrup - 3 tbsp spoons.
• Lemon juice - ½ teaspoon.
• Cream of tartar.
• Vanilla extract and strawberry puree as color (optional).

Pour the egg whites into a deep, clean and dry bowl. We take a saucepan and mix the specified amount of sugar with water, put on fire. We will cook the syrup over medium heat, stirring occasionally and not allowing it to darken. The sugar should be completely dissolved. This requires a temperature not exceeding 120 degrees. While the sugar dissolves in the saucepan, you can begin the process of whipping the proteins. Add a crystal of tartar to the proteins and beat until stable peaks form on the surface.

Forward to culinary heights

Now we will pour the syrup into the protein mass and beat again until the syrup cools. This process is quite long and can take up to half an hour. However, it is precisely because of this technology that the cream for decorating cupcakes can easily hold its shape even at room temperature for up to 2 days in a row.

As soon as the mass triples its volume, add lemon juice and corn syrup, if you decide to use dyes, then we send them to the composition. Let's work with a mixer a little more and send the mass to cool. The same can be recommended if you cannot immediately beat the cream to a state of confident waves. When the cream is completely cooled, you can decorate our wonderful cupcakes and serve.

Butter cream

As ingredients we need:

• Butter - 200 g.
• Milk - 50 ml.
• Powdered sugar - 300 g.

You can also add fruit extracts, cinnamon or vanilla to the buttercream cupcake to taste. In terms of the method of preparation, the oily composition is similar to curd cream. We cook as follows. We begin to beat the softened butter with a mixer and gradually add powdered sugar and (if there is such a desire) various flavors. It remains only to pour milk into the mass and again bring the composition to a thick, fluffy consistency. We cool and decorate our cupcakes.

Butter cream, despite its high calorie content and sweetness, remains perhaps the most classic and favorite for decorating mini cupcakes. The crumbly sandy base of the cupcake is framed by a delicate butter cream that melts in your mouth. This option is most similar to the idea of ​​\ u200b \ u200bthe perfect mini-cake.

For lovers of experiments

Creative people, especially if there are children nearby, will be happy to make mastic cream. This culinary product helps to evenly fit cupcakes, as well as construct colorful compositions on them with animal faces, funny faces, natural phenomena and whole cities. The imagination in creating masterpieces of culinary decoration has no boundaries. And to create mastic cream you will only need marshmallows, a microwave oven, water, lemon juice and powdered sugar.

Open the package with sweets, place them in a bowl and add one tablespoon lemon juice... We will heat the sweets in the microwave for exactly 20 seconds to expand the sweets. You can also use a water bath to heat the base of the future mastic. Food colors can be added to the mass if desired. In this case, the mass is thoroughly mixed until the granules are completely dissolved. Now it's time to add powdered sugar to the resulting multi-colored mass. We already know that powder is poured into the cream in small portions. Do not forget to stir the composition all the time.

Fantasy without borders

The mastic will form when you feel that the sweet mixture is mixed with great difficulty. It's time to put our mastic on a table sprinkled with powdered sugar and start kneading a kind of sweet dough. Powdered sugar will only act as flour here. The moment when the mastic stops sticking to the hands serves as a signal that it is ready to embody creative ideas. It remains to wrap the mastic in cling film, having previously expelled all the air from the inside, so that in the future it cannot interfere with us in culinary experiments. We put the bag in the refrigerator for half an hour. After that, you can safely sculpt a variety of funny and tasty figurines for cupcakes.

Conclusion

We hope that from all the presented variety of creams for cupcakes, you can easily choose for yourself the most delicious and the most original recipe... And cupcakes the size of a teacup with a crinkled cream cap will be a favorite treat for the whole family. Enjoy your tea!

Another lovely cream for cupcakes... Very easy and quick to prepare, you just need to mix all the ingredients in a bowl and that's it. But because of curd cheese the cream can have a slightly salty taste, which not everyone likes. But the cream has a wonderful texture and behaves wonderfully, so it can be easily used for cakes too. You can add various berry and fruit purees to it, this will give it an additional taste and color, no dyes are needed. In the photo, for example, cream on curd cheese with the addition of blueberry puree.

The specified amount of cream is enough for about 18-20 cupcakes:

• 340 g of curd cheese (it will be better if the cheese is kept in the refrigerator for at least a day before use and added cold)
• 115 g butter, room temperature, very soft
• 100 gr icing sugar
• 2 tsp vanilla extract or 1 tsp. vanilla sugar

Put all the ingredients in a bowl.

And beat with a mixer until smooth.

You can add to the cream berry or fruit puree ... But it is better to do it little by little, i.e. adding 1 tablespoon of puree to get good taste and color. Here I used blueberry puree and added 3 tablespoons of it.

Hello. Today I will share my discovery - the most delicate cream perfect for decorating cupcakes, as a cake interlayer, filling cakes and even for leveling a cake. It's all about him - about cream cheese with cream.

In one of my articles, I have already described in detail how to make cream cheese cream. But, there it was first necessary to whip the cream until soft peaks, then carefully combine with the cheese ... In general, a lot of trouble, especially, whipping the cream correctly is not an easy task, and many may not succeed (by the way, I usually some kind of failure - I didn’t beat it, then I beat it, I already began to avoid them in cooking).

Recently, in search of new recipes, I came across an article where they talked about a simplified version of this cream. I inevitably tried it, and, voila, the cream turned out to be just perfect. It is as delicate in appearance as it is strong in structure, as it may not sound paradoxical. I've tried it everywhere, and I'll tell you that I don't want cream cheese in butter anymore.

So, how to make a cream cheese cream at home, a recipe step by step with photos.

Ingredients:

1. 400 gr. cream cheese
2. 70-100 gr. cream (from 30% fat)
3. 50-60 gr. icing sugar

I buy cream Petmol or House in the village. There are no others in my city.

I have a separate post about pastry nozzles, see here -. You can order attachments and bags at this store. And a nice bonus, by writing the code word maribela in the comments when ordering, you will receive a 5% discount from the first purchase.

Preparation:

Cream cheese and cream should be well chilled, for this it is best to put them in the area of ​​your refrigerator where the temperature is coldest (ideally +2 º). The beaters and bowl can be placed in the freezer for 30 minutes before starting work.

Well, the preparation is the simplest. We send all the ingredients to the blender bowl and start whipping. To begin with, at a low speed, so that the powder does not scatter. So beat for literally a minute, until the ingredients are combined.

Then we go to a higher speed and beat until fluffy. The cream at the beginning of the process may become liquid, do not be alarmed, beat on. As the cream is whipped, it will acquire the desired consistency. My mixer is not the most powerful - only 600 watts, I always beat at the highest speed, if your machine is more powerful, then medium speed is enough for you.

Look how dense, stable it is, how firmly it adheres to the rim.

Depending on the power of your mixer, the time may vary, but it takes me about 5 minutes to prepare. You can vary its thickness by adding a little cream while whipping. I know pastry chefs who work on such a cream in a 1: 1 ratio of cheese to cream, and everything is stable for them, so experiment. The finished cream should acquire a matte finish.

That's it, our cream is ready. We transfer it to a pastry bag. You can already work with him. If you get a little torn edges when decorating cupcakes, then leave it for half an hour at room temperature, and then start planting roses.

Here are some wonderful cupcake hats made with the help of our prepared cream cheese cream.

I have already tried this cream on all desserts, it just has an unusually silky texture. I loved cream cheese before, but I always chose it before because there was a problem with whipping cream. Now, the situation is different.

For those new to this business, my advice is for leveling cakes over 2.5-3 kg. use better. If you want to work with cream, then reduce the proportions, and bring to a ratio of 10 parts of cheese to one part of cream. Then the cream turns out to be very dense and you can smooth out cakes and large weights without any problems. If you cannot work with the cream in such proportions, then, again, choose the option with oil. Over time, experience will come and it will be possible to use the creamy version for work.

From my own experience, I will write that if I use this cream as a layer in a cake, then I increase the amount of cream, so the cake is additionally impregnated. If I level the cake with them (up to 2.5 kg), then I take it for 400 gr. cheese grams 50-60 cream. I will write again - experiment, the only way you will find the consistency of the cream you need. For caps on cupcakes, I do not change the proportions, I work with exactly the same ones as in the recipe.

By the way, these creams can be used to decorate not only cupcakes. See how wonderful cream cheese roses look on Pavlov's cake and desserts in a trifle cup.

The only thing I want to add. Since the cream contains cream, in the summer heat, I, nevertheless, do not recommend them to flatten the cakes, because there is a possibility that it will flow. For such days, it is better to choose the oil option.

This portion of the cream is enough for a layer of sponge cake in the 16-18 diameter, or for leveling cakes of the same diameters. If you want to layer the cakes with this cream and use them as a filling, then you need to double the portion for a cake 16-18 cm in diameter.

If you want to decorate cupcakes with this cream, then it takes 30-50 grams of cream to decorate one cupcake, depending on your nozzle and the size of the cap, that is, about 12-14 pieces, which, in principle, is a standard portion.

Nice caps on your mouthguards and bon appetit.

The main thing in such a cream is its stability and ability to maintain its shape for a long time outside the refrigerator. The cream should not drip from baking, deform, float and dry too quickly (unless it is a special mass with whipped proteins). Not many products meet all these requirements, including cream or curd cheese. Putting it in the base of the cream, you can add others: eggs, cream, cocoa, sugar and sugar replacement sweeteners, dyes. Oil-based creams hold their volume almost as well, if you don't pay attention to their calorie content.

The five most commonly used ingredients in cupcake cream recipes on top are:

The fixer added to the cream with any of the other ingredients will also save the day. Tasty and beautiful protein, whipped with powdered sugar and citric acid- its surface is slightly ventilated, a delicate mass remains inside. Add food colors to such - you get a rainbow variety. Custard, ganache, Kurdish, cream cheese, glaze, mastic are good. The original version is with semolina porridge or boiled noodles, then whipped into a lush mixture with sugar - the taste is such that few people will say what it is made of.

A simple recipe for muffins and cupcake cream on top:

1. Take high fat oil and 15% sour cream in a ratio of 1: 2
2. Beat the butter with a mixer for 2 minutes.
3. Stir in the icing sugar.
4. Add sour cream and whisk for 3 minutes.
5. Cream of a delicate beige shade that can be dyed in any other.

Useful advice:

• if the cream will be exposed to high temperatures, make it on the basis of mastic - it does not float or melt