Cheese cream for cupcakes: the best recipes, cooking features and reviews. Cream for cupcakes from curd cheese What kind of cheese is needed for cupcakes

Cupcakes used to be baked in small cups, hence the name of these cupcakes. Confectioners often decorate them with cream, icing or mastic, less often with sprinkles and other decor. We offer several easy and quick options chocolate cream to decorate cupcakes.

chocolate cream for cupcakes based on ganache

The recipe for chocolate ganache is taken as the basis for chocolate cream for cupcakes. Cupcakes are decorated with it, it fits well under the mastic and is wonderful as a filling.

• 200 g (or 300 g for milk cream);
• 100 g cream with a fat content of more than 33%.

For dark chocolate cream for cupcakes, dark chocolate is used in a ratio of 2: 1 to cream, if white (milk) ganache is needed, then we take the corresponding light chocolate and cream in a 3: 1 ratio. In the heat, it is recommended to increase the amount of chocolate used by 0.5-1 part (50-100 g) to maintain a stable consistency.

So, chop the chocolate very finely.

Heat the cream over medium heat, remove from heat, wait 1 minute and add chocolate to the cream. Shake the container with cream a little so that the chocolate is completely immersed in them and let it melt.

Put our container on the smallest light and gently stir the resulting mass with a dry whisk, trying not to create bubbles, until the last pieces of chocolate have melted.

Without letting the creamy chocolate mass cool, pour it into another container, which can then be put in the microwave. cover cling film and let stand overnight on the kitchen table.

Before using the cream, warm it up a little in the microwave at minimum power.

How to make chocolate buttercream cupcakes that hold their shape

If you need a creamy cupcake decoration to keep its shape throughout the holiday, then you should pay attention to this recipe, in which the chocolate cupcake cream keeps its shape. Its density is provided by the oil in the composition and, despite the fat content of the cream, its taste is simply delicious.

• 230 g butter;
• 2 gr.st. powdered sugar;
• 1/3 gr.st. cocoa powder;
• 170 g;
• 1/4 gr.st. cream 35% fat;
• 1 tsp vanilla extract;
• 1 chip. salt.

Remove the butter from the refrigerator and keep a couple of hours at room temperature. Carefully, in two steps, sift the powdered sugar and cocoa.

Beat soft butter with a mixer at medium speed for about 2 minutes. Add the icing sugar to the butter and beat for another 2 minutes. Now add cocoa and beat again (4 minutes) until smooth cream.

Melt the chocolate, add it, vanilla extract and salt to the cream and, little by little, at the minimum speed of the mixer, mix. After the chocolate is evenly distributed, gradually introduce the cream into the chocolate mixture, continuing to mix until the desired lightness, and gradually increase the number of revolutions of the mixer.

The finished cream is enough for 24 small cupcakes.

Chocolate cream cheese cupcake recipe

If you are a big fan of cheesecakes and variations on their theme, then you will be interested to know how to make chocolate cream for cupcakes. This gentle cream also holds its shape, but is less greasy and has a richer and more interesting taste, reminiscent of a cheesecake. Such chocolate cream cheese is suitable for cupcakes, biscuit cakes or desserts, you can also serve it solo by putting it in dessert dishes and decorating with a mint leaf.

• 500 ml cream;
• 300 g curd cheese;
• 180 g of chocolate;
• 100 g of powdered sugar.

Beat 450 ml of very cold cream with a mixer for 7 minutes, gradually speeding up. Place the sugar in the cream and mix them with a mixer, then the curd cheese and mix again.

Heat 50 ml of cream, pour the chopped chocolate with cream and continue heating until all the chocolate has melted. Pour it into the whipped cream cheese and beat them together with a mixer until fluffy.

Ready!

How to make chocolate cheese cream for cupcakes

The second version of chocolate cheese cream for cupcakes is based on classic recipe cream cheese cream for cake. The combination of rich cheese flavor and creamy chocolate tenderness in it is ideal for any dessert.

• 300 g soft cheese;
• 2 eggs;
• 100 g cream;
• 100 g of powdered sugar;
• 100 g chocolate icing or cocoa powder
• 0.25 tsp vanilla.

The photo of the recipe for chocolate cream for cupcakes shows the process of kneading cheese, powdered sugar, vanilla and cocoa - uniformity in this matter is very important, make sure that the cream is obtained without lumps. AT homogeneous mass gradually, stirring, add the cream, followed by the beaten eggs separately. Beat the mass until smooth and use as directed.

If you used dry cocoa and the cream is not sweet enough for your taste, you can increase the amount of powdered sugar by carefully mixing it with a mixer into the finished product.

Read also:

Recipe for Chocolate Chip Cookies
Mandarin slices in chocolate: recipes with photos
Chocolate recipes on sour cream at home
Creamy white chocolate ganache for cake topping
Recipe for chocolate cupcakes
Recipe " coconut flakes in Apple pie order"

On the eve of any family celebration or a bright holiday with the arrival of long-awaited guests in the house, it is good to prepare a very beautiful, unusual dessert - cupcakes. These small cupcakes with a cheerful or pastel-colored airy-cream cap, they are decorated with chocolate, nuts, ripe berries and pieces of fruit.

It is no coincidence that small cakes have recently gained their popularity. lovers home baking they love to cook them: they can always surprise relatives and friends.

And cupcakes are also appreciated by sweet tooth - aesthetes, looking at these always exquisitely decorated treats, pleases the eye. The base of the cakes is cupcake, and they are decorated with a delicate, literally melting cream, which can be prepared in many ways.

Protein cream for cupcakes that hold their shape

In order for cupcakes to turn out delicious and their hats to keep their shape for a long time, culinary specialists use products that are difficult to find in the store.

Protein cream is prepared from ingredients that any housewife has. Such a filling is simple in taste, there is little sophistication and unusualness in it, but, despite this, it is light air cream usually liked by all those who try it.

To prepare it, pour into a small ladle warm water and add sugar. Put the ladle on a well-heated hob and prepare the syrup.

Add to sweet water citric acid, the contents of the ladle constantly stir, cook for 7 minutes. Separate the whites from the yolks in a glass bowl.

Using a mixer, beat the whites until an elegant foam forms. Carefully pour sweet water into a container with whipped proteins, combine the resulting components with a mixer.

The mass is whipped for at least 7 minutes.

Cream "Cheese" with cream

• cream 33% - 100 ml;
• powdered sugar - 80 g;
• curd cheese - 450 g;
• a pinch of vanilla.

Cooking time: 30 min.

The cream prepared with curd cheese and high-fat cream does not lose its shape for a long time.

Cupcakes decorated with such a cream can lie on beautiful dish at room temperature for several days, and at the same time keep the beautiful shape of your hats. Cream must be refrigerated for at least 2 hours before cooking.

Whip the cream first, it should become even thicker. Then put the cheese into a glass bowl for whipping and cover the components with powder. The ingredients are whipped until completely combined.

Light, slightly salty cheese flavor will add an unforgettable zest to the delicacy. This cream will definitely be appreciated.

Buttercream recipe with citrus notes

• sugar - 100 g;
• eggs - 2 pcs;
• lemon - 1 pc;
• orange - 1 pc;
• butter- 30 y.

Cooking time: 45 min.

You can decorate not only cupcakes with this cream, but also any other cakes and fruits. Subtle citrus accords will give baked goods a slight sourness that leaves behind an exquisite aftertaste.

The zest is removed from the lemon, which must be finely chopped. Juice survives from orange and lemon pulp.

Eggs are beaten with a fork, citrus juice is poured into them.

The mixture should be infused for 30 minutes. When the specified time has elapsed, it must be filtered. Pour the mass into a small ladle and place on a heated hob.

Add oil to the components, stir constantly and cook for 15 minutes until thickened. Cool the mixture and decorate the baked muffins with it.

Mascarpone chocolate cream recipe

• mascarpone cheese - 350 g;
• cream 33% - 200 ml;
• chocolate - 1 bar;
• powdered sugar - 150 g.

Cooking time: 45 min.

Calorie content in one piece: 60 kcal.

To prepare a gentle melting cream with light chocolate notes, dark chocolate with a cocoa content of at least 70% is well suited.

Beat powdered sugar and cream and pour the resulting mass into a container with mascarpone. A bar of chocolate breaks into slices, which are laid out in a ladle and placed on water bath.

Chocolate should not be hot, but only slightly warm. When it starts to melt, pour it into the resulting mass of cream, cheese and powder. Whip the ingredients until completely combined.

Curd cream for cupcakes: recipe step by step

• powdered sugar - 50 g;
• cottage cheese of low fat content - 180 g;
• butter - 70 g;
• a pinch of vanilla.

Cooking time: 35 min.

Calorie content in one piece: 70 kcal.

This cream is liked by both children and adults. Very light, juicy and airy, this amazing delicacy is a real find for a good housewife. Cottage cheese must be cooled in advance and grind through a fine sieve. Soften the butter in a water bath and add to the curd. Whisk the ingredients in a deep glass bowl until smooth. Powder is poured into the mass and a pinch of vanilla is added. The mixture is beaten to a dense consistency. The cream is ready for decoration.

English custard

• sugar - 120 g;
• milk - 0.4 l;
• butter - 60 g;
• egg - 1 pc;
• a pinch of vanillin;
• starch - 1 tablespoon.

Cooking time: 45 min.

Calorie content in one piece: 70 kcal.

This recipe is considered one of the most difficult to prepare. But the results of the work are sure to please: the cream turns out so tender that it is simply impossible to tear yourself away from it.

With this cream, you can also make custard eclairs or soak the layers of the Napoleon cake with it. To begin with, the yolk is combined with sugar and starch, the components are heated in a water bath.

When heated, stir gently. Then the milk is poured in little by little, it should be very fresh and cool. If the milk curdles, then the cream will not work.

The mass must be heated to a boil, when the surface is covered with bubbles, the pan must be removed from the water bath. Add soft butter to the mixture, stir all the ingredients slowly.

A delicious butter-based custard is ready.

Cheese cream for dessert

• powdered sugar - 130 g;
• curd cheese - 340 g;
• butter - 120 g;
• a pinch of vanilla.

Cooking time: 40 min.

Calorie content in one piece: 70 kcal.

Cheese cream cupcake caps look very appetizing and attractive. Thanks to their creamy-cheese base, they keep their shape well. After buying curd cheese for cream in the store, you need to cool it well for several hours.

And the butter needed for the recipe is good to keep warm so that it acquires the desired softness. If you follow these subtleties of preparation, you can get a soft melting texture of the cream, exactly the way it should be.

Butter and powder are whipped for 5 minutes until a thick consistency is obtained. Vanilla and tender curd cheese are added to the resulting mixture.

All ingredients are thoroughly mixed, and a delicious cheese decoration for mini cupcakes is ready.

banana recipe

• condensed milk - 90 g;
• bananas - 2 pcs;
• butter - 90 g.

Cooking time: 30 min.

Calorie content in one piece: 75 kcal.

Pairs well with banana cream. chocolate cupcakes. If the hostess decided to make banana cream, she should know that compared to other recipes, this cupcake decoration has a liquid texture.

It is impossible to put such a cream on a cupcake, because it will gradually drain down the sides. They are usually smeared with the tops of the cake, and on top it is decorated with a ripe berry.

To make the cream thicker, you can replace condensed milk with powder or use fewer bananas. But the taste of the cream in this case will be changed, and it will turn out not so tender and tasty.

To prepare a banana treat, the butter should be kept warm for an hour. Then put the condensed milk in a glass container, add soft butter to it.

The mass should become homogeneous after beating, but care must be taken that it does not start to exfoliate. In a separate container, grind the bananas until they turn into a soft pulp.

Mix all the ingredients and beat them well with a mixer.

1. As you know, banana cream holds its shape quite poorly due to its liquid texture. To make the cream more dense and thick, after its preparation, it can be placed in the cold for half an hour. Every 10 minutes, the mass is recommended to stir lightly.
2. When preparing banana cream in advance, the container with the finished mass should be covered with a special film. After all, when in contact with air, a banana darkens.
3. Desserts decorated with cheese soaking retain their attractive taste for a very long time. appearance. Such treats should be prepared for future use, because they will not dry out and will not deteriorate for several days.
4. For the preparation of cheese caps, you can use both cream cheese and cottage cheese. But it is better to give preference to cottage cheese: its structure is ideal for such sweet decorations.
5. To get the right "cheese", you need to use soft butter and well-chilled cheese. Only under these conditions, the cream will turn out to be lush and retain its desired shape well.
6. It is quite possible to use pre-prepared cheese cream. In a special film, such a cream is well stored in the refrigerator. The cheese mass will not deteriorate within 5 days.
7. If cupcakes are decorated with frozen berries and fruits, then these products must be well defrosted in advance. Otherwise, they can spoil both the appearance and taste qualities this beautiful treat.
8. If the cream is prepared for lovers of sweets, then the amount of powdered sugar should be increased compared to the portion indicated in the recipes.
9. Almost all recipes are prepared very quickly. Cooking takes 15-20 minutes, so the cream can be made right before serving the treat.

Together with delicious cupcakes, decorated with elegant hats made of delicate airy cream, a feeling of a holiday appears in every home. Bake cupcakes with your favorite cream, and happy smiles of dear people will be the best gratitude.

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

The indicated 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 gr butter room temperature, very soft
• 100 gr powdered sugar
• 2 tsp vanilla extract or 1 tsp. vanilla sugar

Place all ingredients in a bowl.

And beat with a mixer until smooth.

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

Good afternoon, comrades! Today I tear from my heart and publish one of my most useful articles about cupcake cream and offer the most accessible, simple and quick recipes. Winter is the most best time for cupcakes, right? 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.

Cupcake Genius

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this ingenious invention. If cupcakes are mistaken for cakes, then These are the easiest and fastest cakes I have ever seen., well, except for the no less ingenious "potato", of course. And all why? First, because cupcake batter is prepared very quickly and usually by mixing dry and wet mixes. Secondly, these cakes are already individual in advance and do not require any special serving, slicing, etc. Well, the cream for such cupcakes is the most pleasant part, because here you can fantasize ad infinitum...

How to learn to decorate cupcakes with cream?

When I learned to work with a pastry bag, I took one cupcake and put a cap of cream on it, then removed this cream with a spatula and put it again, and again, and again. Until a certain pattern came out.

By the way, if you think you don't know how to work with a pastry bag, I advise you to change your mind. The only way to learn how to decorate cupcakes beautifully- Practice and practice again. From the first time, no one has yet succeeded in making a bouquet of roses on a cake.

When I first came to work as a pastry chef's assistant, I was assigned to make lemon tartlets. Then I understood that it was absolutely impossible for my fragile hand to plant even neat hats from Italian meringue, and even burn them with a burner. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes practice this). In short, after a few messed up and burnt meringues, everything went like clockwork, in the truest sense of the word.

This is all to the fact that, in addition to how to properly hold the bag in your hands, no one will help you with anything. It only takes time to adjust.

Here you can see the main nozzles with which I decorate cupcakes: open star , french pipe , straight tube , closed star .

Yes, and avoid plastic nozzles. The drawing from them turns out to be tin what dumb.

I prefer pastry bags disposable. You can buy these here .

In general, after such a verbose introduction, you can do cupcakes. I'll start with the simplest but no less delicious than the others.

Do not forget that you need to decorate with cream completely cooled cupcakes.

1. Cream with condensed milk for cupcakes

Perhaps this is the most common cream used in classic Soviet desserts. And why don't we decorate them with fashionable cupcakes today?

To do this, we need only 2 ingredients:

• condensed milk - 200 gr.
• vanilla extract or aromatic alcohol - 1 tsp (optional)

Cooking:

1. The most important thing in this recipe is to bring the butter to desired temperature: The ideal temperature for whipping butter is 20°C. It's a little colder than room temperature.
2. Now you need to beat the butter well (it should be of good quality). Beat the butter with a mixer until fluffy, airy. It will take 5 minutes.
3. Only after the oil has become airy, we begin to gradually, one spoon at a time, introduce condensed milk, beating the mass until smooth after each serving of condensed milk.

Butter cream with condensed milk is an emulsion, i.e. it is fat mixed with water. And since fat doesn't mix with water, we need to properly oxygenate the oil so that the water particles have something to cling to. That's why very important beat the butter well and add the condensed milk gradually!

We put 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 the previous recipe for all the nuances of preparing this cream ⇑

1. Beat soft butter with a mixer until an airy mass forms (about 5 minutes).
2. Add condensed milk one tablespoon at a time, beating well after each serving.
3. After the condensed milk is over, add one tablespoon of cocoa powder, beating again after each spoon.
4. Fill a pastry bag with cream and decorate 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 asset of Soviet culinary. 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 an airy mass forms (about 5 minutes)
2. Continuing to beat, we introduce one spoonful of boiled condensed milk, each time whisking until smooth.
3. If necessary, cool the finished cream and you can decorate the cooled cupcakes.

4. Cream with cottage cheese or cream cheese

Now let's move on to more interesting options. Let's start with cream cheese.

For cream, 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 for hochland )

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

We prepare the cream as follows:

1. Put the butter, icing sugar and vanilla in a mixer bowl and beat thoroughly until fluffy (5 minutes).
2. Add cream or curd 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, do not add lemon).
4. You can add to the finished cream food coloring and apply to cupcakes with a piping bag.

5. Cheese cream with white chocolate

The combination of cream cheese and white chocolate is simply incredible.

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 to cool completely.
2. Beat the softened butter until fluffy (5 minutes), then add all the other ingredients ( chocolate must be cooled 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 must be cooked before baking cupcakes so that it has time to harden.

And I will tell you a secret, this is one of the most delicious creams that I have ever tried.

Required products:

• sheet gelatin - 10 gr. (can find here )
• dark chocolate - 100 gr.
• cream - 50 gr.
• condensed milk, room temperature - 100 gr.
• mascarpone cheese, room temperature - 500 gr. (for example, Bonfesto 78% )

How we cook:

1. AT cold water soak the gelatin leaves for 10 minutes.
2. In the meantime, melt the chocolate broken into pieces in a water bath, stirring regularly.
3. Bring the cream almost to a boil, remove from heat and dilute the swollen gelatin in it, after squeezing it out. Stir until the gelatin is completely dissolved.
4. Pour cream into melted chocolate and stir until smooth.
5. Then add condensed milk and mix again with chocolate.
6. Put the mascarpone in a separate bowl, mix with a whisk until smooth and pour chocolate into it, mix with a whisk until a homogeneous cream is formed.
7. Cover bowl with cling film and refrigerate for 2 hours.
8. After 2 hours, fill a pastry bag with cream and decorate cupcakes.

7. Banana cream with mascarpone

Instead of a banana, you can add 100 grams of any berry or fruit puree.

Grocery list:

• fat 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.

Cooking:

1. Whipping cream should always be cold, and it is advisable to cool the whipping bowl as well. So the process will go faster.
2. Put the cream, mascarpone, sugar and vanilla essence into the mixer bowl, and start beating with the mixer at low speed, gradually increasing the speed.
3. After the cream acquires the consistency of whipped cream, introduce a well-mashed banana and gently mix until smooth.
4. The cream is ready. We can decorate them with cooled cupcakes.

8. Air cream with white chocolate

Very simple but very airy cream for white chocolate lovers

List of ingredients:

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

Cooking process:

1. Break white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove the chocolate from the bath and leave to cool.
2. Place the softened butter into the mixing bowl along with powdered sugar and beat well until a fluffy cream (about 5 minutes).
3. AT oil cream Add completely cooled white chocolate and beat for a couple more minutes.
4. Lastly, add the vanilla essence and beat again until a homogeneous airy cream is formed.

9. Protein cream on Swiss meringue

In this recipe, we pasteurize the proteins in a water bath, so this cream can not be afraid.

For the recipe, let's prepare:

• egg whites - 2 pcs.
• sugar - 150 gr.
• vanilla seeds - ½ pod or vanilla extract - 1 tsp
• food coloring - optional order here )

Recipe Execution:

1. In a heat-resistant bowl, put the proteins, sugar, vanilla and place in a water bath (the bottom of the bowl should not touch the water).
2. Whisking constantly, heat the whites until the sugar is completely dissolved (about 5 minutes).
   Rub the proteins between your fingers - grains of sugar should not be felt.
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 ready-made cream.

10. Silky chocolate cupcake ganache

Perhaps one of the most beautiful and silky cream for cupcakes. It should be well brewed, so cook 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. Bring the cream, honey and instant coffee to a boil over moderate heat (no need to boil).
2. We put finely chopped chocolate, butter into cubes in a bowl and pour them with hot cream in two approaches: pour half - mix thoroughly with a whisk, pour the second 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 that's enough. You can browse the website for cupcake recipes and see other ideas. For example, I will give you and.

All delicious and beautiful cupcakes!

Good luck, love and patience.