Cupcakes look like small cupcakes. They are baked from air dough in special molds made of corrugated paper. Before serving, the dessert is decorated with butter, cottage cheese or protein cream. It is he who makes this delicacy look like miniature cakes. After reading today's article, you will learn how to prepare a cupcake cream that holds its shape.
Cottage Cheese Option
This recipe has been known to cooks for quite some time. Over the years, it has been modified and adjusted, trying to achieve a harmonious combination of all ingredients. The result of these experiments was a light cream for cupcakes, which holds its shape and has a delicate creamy taste, combined with gentle curd notes. To create it you will need:
- 120 grams of butter.
- Vanilla extract
- 180 grams of cottage cheese.
- 50 milliliters of heavy cream.
- 150 grams of powdered sugar.
In order for the result to exceed all your expectations, you should use pre-chilled products. This is the only way you can make a gentle, airy and uniform cupcake cream, the recipe of which is presented in this publication.
Process description
The cottage cheese is taken out of the refrigerator, combined with half of the cream and beat well with a mixer until a lush and maximally uniform mass is formed. After that, a few drops of vanilla extract are added there , mixed well and removed to the side.
In another bowl, spread the crushed butter and powdered sugar. All this is whipped with a mixer for eight minutes. Then the creamy-curd mixture is gradually introduced into the resulting mass. It is important to continue working as a mixer. Ready-made curd cream for cupcakes, which keeps its shape, is sent to the refrigerator for a short time.
Protein Option
This recipe is so simple that even an inexperienced housewife who has never made such dishes before will master it without problems. This delicious snow-white cream can decorate any pastries. To prepare it you will need:
- A pair of egg whites.
- 150 grams of sugar.
- 45 milliliters of drinking water.
So that the cupcake cream you prepared (the recipe with the photo is in front of you) does not turn out to be too cloying, it is recommended that you fill up the above list with a pinch of salt or a few drops of freshly squeezed lemon juice.
Action algorithm
The proteins separated from the yolks are removed for a couple of minutes in the freezer. Immediately after that they are combined with salt or lemon juice and whipped with a mixer. When steady peaks appear on the surface of the bowl, a couple of tablespoons of granulated sugar is introduced into the mass. At the same time, they continue to beat until the grains completely disappear.
In a separate small saucepan, drinking water and the rest of granulated sugar are combined, and then boiled over minimal heat for a minute from the moment of boiling of the liquid. The resulting syrup, whose temperature is about 116 degrees, is poured into a protein mass in a thin stream, whisking it with a mixer until a homogeneous consistency. After that, a completely ready-made protein cream for cupcakes, which keeps its shape, is used for its intended purpose.
Chocolate Option
To prepare this delicious cream you will need a rich set of ingredients. Moreover, the main part of the necessary products is almost always in every home. This time you should have at hand:
- 200 grams of dark chocolate.
- 250 milliliters of high fat cream.
- 50 grams of natural liquid honey.
In order for you to get a truly delicious chocolate cupcake cream that holds its shape, you must clearly adhere to the recommended ratio of the components. In a suitable small saucepan, combine the cream and liquid honey and bring to a boil. Slices of chocolate are gradually added to the hot mass and mixed well. Ready homogeneous cream is sent to the refrigerator. After it completely hardens, they decorate cupcakes.
Option with mascarpone
According to this simple recipe, you can quickly and without much hassle prepare a delicate cream for cupcakes that keeps its shape. It has a pleasant nutty coconut flavor. Before you begin the process, be sure to go to the nearest supermarket to purchase all the necessary components. This time you will need:
- 250 grams of mascarpone.
- 4 tablespoons of soft butter.
- 4 cups icing sugar.
- ½ teaspoon of salt.
- Half a cup of grated coconut and chopped nuts.
- A teaspoon of vanillin.
Step-by-step instruction
In a deep volumetric dish, softened butter, mascarpone, sodium chloride and vanillin are combined. All this is thoroughly beaten with a mixer for about four minutes. Powdered sugar is gradually poured into the resulting mass and mixed until the smallest lumps completely disappear.
If the cream is too thick, it is diluted with a small amount of milk or cream. Add a little more icing sugar to the excessively liquid mass. Last but not least, coconut flakes and chopped nuts are added to an almost ready-made mascarpone cream for cupcakes.
Condensed milk option
This recipe is remarkable for its amazing simplicity; therefore, it is deservedly popular among many modern housewives. It is also important that it implies the use of affordable affordable products that can be purchased at any store. Before you start preparing the cream, be sure to double-check whether you have at your disposal:
- 200 grams of sour cream.
- A can of condensed milk.
- A pack of butter.
- 300 grams of chopped walnuts.
Condensed milk and soft butter are combined in one container. They beat everything well with a mixer operating at medium speeds. Sour cream and chopped nuts are added to the resulting mass and beat again, trying to achieve the most uniform consistency. A completely ready-made cupcake cream that keeps in shape (a recipe is useful to every housewife) is cleaned in the refrigerator and used in a couple of hours to decorate a freshly baked dessert.
Butter Option
This cupcake cream is made from very simple budget products that every housewife always has in stock. To prepare it you will need:
- A pack of butter with a fat content of at least 82%.
- 50 milliliters of milk.
- 4 full tablespoons of powdered sugar.
- Vanillin or cinnamon.
First of all, you should do oil. It is slightly softened and whipped. Gradually add powdered sugar, vanillin or ground cinnamon to it. Chilled milk is poured into the resulting mass and whipped again using a mixer operating at maximum speed. The result is a lush and airy cream that is briefly placed in the refrigerator, and only after it has completely cooled down, it is used to decorate freshly baked cupcakes.
Cocoa Option
Chocolate cream prepared using this technology is incredibly tasty. Thanks to him, freshly baked cupcakes acquire an unusual aroma. To pamper your family, double-check in advance whether everything in your refrigerator is available. In this case, you will need:
- Half a glass of fat sour cream.
- A whole pack of butter.
- ¾ cup cocoa powder.
- A pair of cups of powdered sugar.
To prepare a delicious chocolate cream for cupcakes, sour cream and butter are combined in one bowl. All beat well with a mixer. Powdered cocoa is gradually poured into the resulting fluffy mass and gently mixed with a special spatula.
Then, powdered sugar is added in small portions to the same container. In this case, you need to constantly mix the contents of the dishes. In order to avoid the formation of the smallest lumps at the final stage, the almost finished chocolate cream for cupcakes is whipped for a minute with a mixer and used to decorate a freshly baked dessert.
Option with milk
This recipe is interesting in that it involves the use of a small amount of wheat flour. Using it, you can relatively quickly make an unusual custard for cupcakes that holds its shape. Before you approach the stove, be sure to double-check whether you have at your disposal:
- A pair of tablespoons of fresh milk.
- 20 grams of butter.
- A full tablespoon of granulated sugar.
- A pair of chicken eggs.
- 3 tablespoons of wheat flour.
In a deep container connect eggs and a tablespoon of milk. Wheat flour is poured there. In a separate saucepan, sugar and the remaining milk are mixed, sent to the fire, brought to a boil and gradually poured into it the first part of the cream. The contents of the dishes are thoroughly mixed and cooked until thickened for about seven minutes.
After that, the container is removed from the stove, add butter to it and cool to room temperature. Then the cream is sent briefly to the refrigerator and used to decorate cupcakes.