Cupcakes are incredibly delicious cakes with a delicate and airy cream cap. It is the cream that gives the dessert a special appeal. Some of the most common recipes include cheese, butter and protein cream.
Cheese cream for cupcakes
Required Ingredients:
- 250 g of Ricotta cheese or any other soft type cheese;
- 4 tbsp. tablespoons of powdered sugar.
Preparation:
Making cheese cream for cupcakes is very simple - just beat the cheese together with powdered sugar until a thick and fluffy mass is formed. Put the finished cream in a pastry bag and decorate freshly baked muffins with it. Pour caramel syrup on top of the cupcakes or simply insert the cherry into the center of the cap.
Cupcake cream with mascarpone
Required Ingredients:
- 500 g macarpone cheese;
- 100 g icing sugar.
Preparation:
An hour before making the cheese cream, remove the dishes and whisk in the refrigerator. After the specified time has elapsed, place the mascarpone in a bowl and beat, gradually adding the previously sifted powdered sugar to it. If desired, you can add a small amount of vanilla sugar to the cream.
The resulting mass should be thick and strong, otherwise it will not hold the desired shape on the cake. If you notice liquid in the cheese, then it must be drained with a gauze cloth.
We put the finished cream in the refrigerator for 10 minutes, after which we immediately proceed to decorate the dessert.
Butter cream for cupcakes
Required Ingredients:
- 200 g of butter with a fat content of at least 82%;
- 4 tbsp. tablespoons of powdered sugar;
- 50 ml of milk;
- cinnamon, vanilla optional.
Preparation:
Beat the slightly softened butter with a mixer, gradually adding powdered sugar to it in small portions. If desired, the taste of the cream can be varied by adding a pinch of cinnamon or vanilla to it. Pour chilled milk into the resulting mass and beat the mixture until fluffy and airy, setting the mixer at the highest possible speed for this. Put the finished cream in the refrigerator for 10 minutes, after which we decorate the cupcakes.
Protein cream for cupcakes
Required Ingredients:
- 4 chicken eggs;
- 200 g butter;
- 1 tbsp. a spoonful of lemon juice.
Preparation:
First, you need to separate the whites from the yolks, after which the whites should be whipped together with powdered sugar. We put the whipped whites in a water bath and mix thoroughly until the sugar dissolves. Add freshly squeezed lemon juice to the resulting mixture and beat the mass until a lush and thick foam is formed. Then add the butter and beat all the ingredients again.
The readiness of the cream can be checked by simply turning the dish over. If the squirrels hold their shape tightly and do not fall out, then everything is done correctly. Before you start decorating the cupcakes, the cream must first be cooled by placing it in the refrigerator for 1 hour.
