What coloring to use for cupcake cream. Cupcake and cake decorating schedule. What is a cupcake

How to make cream for cupcakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

How to make cupcake cream

The correct mixture for decorating cupcakes should be dense - otherwise it will saturate the baked goods and make them wet. The fastest cream is regular whipped cream in a can, which retains its shape after cooling. However, they are not always available, and the composition of a store-bought product makes you think twice about it. Professionals recommend making your own cupcake cream by choosing one of the traditional recipes. All of the options discussed below require refrigeration before serving. In some cases, it is not the cream itself that is sent to the refrigerator, but the dessert already decorated with it.

An ideal option for connoisseurs of American cuisine: cream cheese for cupcakes can also be used as a cheesecake filling if desired. After 5-6 hours after placing in the refrigerator, it becomes dense and holds its given shape perfectly. Cream cheese, which is the main ingredient, is difficult to replace - except for the classic Philadelphia, nothing will give the traditional taste. If you don’t have it, it’s better to find another recipe for cupcake cream.

Philadelphia cheese – 185 g;
powdered sugar – 110 g;
butter – 45 g;
vanilla essence – 1/4 tsp.

Remove the Philadelphia from the refrigerator and warm to room temperature to make the beating process easier and faster.
The mixer attachments are plastic paddles: they will not clog the mixture, but will leave it airy. At medium speed, beat the cheese and soft butter, add vanilla essence, and carefully add powdered sugar.
Once the consistency is smooth, cool and place in a piping bag to pipe onto cupcakes.

If you put this cream in a hot oven for a few minutes, you will get meringues or meringues - airy, crispy cakes. It is rarely used in its unheated form, since the base of the cream is raw egg whites. In order to reduce the likelihood of salmonella contamination, professionals recommend heating the mass during the beating process. This will give you a custard protein cream.

chicken eggs – 3 pcs;
clean drinking water – 50 ml;
granulated sugar – 100 g;
citric acid – 1/4 tsp;
butter – 155 g;
fruit puree – 2 tbsp. l.

Crack the eggs and separate the whites into a cold, dry bowl and place it in a large bowl of water. Beat with a mixer until thick foam, when the water under the whites heats up.
Gradually add sugar and citric acid while continuing to mix. Add soft butter there in pieces, pour in water and do not beat, but stir.
When the sugar has dissolved, remove the bowl from the stove. Cool the mixture and whisk gently to obtain a thick and perfectly smooth mass. Add the fruit puree, mix again and decorate the cupcakes.

If a traditional whipped cream topping is your favorite, you can make your own. The only drawback of such a cream is its inability to hold a given shape, so you will have to eat them very quickly. It is not advisable to store cupcakes with whipped cream frosting for more than a day, even in the refrigerator: they will become wet and quickly spoil.

heavy (33-35%) fresh cream – 300 ml;
vanillin – 1/4 tsp;
powdered sugar – 1 tbsp. l.;
liquid food coloring – 1 tsp.

Cool the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
With a mixer on medium speed, beat the cream with powdered sugar and vanilla until it begins to thicken.
Add food coloring, which can easily be replaced with berry juice in the same volume, mix the creamy mixture with a spatula, and begin placing it on the cupcakes.

With mascarpone

Cream cheese, which is the main ingredient of the famous Italian dessert Tiramisu, gives a very delicate taste that does not require sweeteners and a dense consistency. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese and heavy cream. In order to reduce calories, use cottage cheese instead of mascarpone. For a more interesting taste, you can add amaretto or any liqueur to the mixture.

mascarpone cheese – 280 g;
cream 33% – 210 ml;
amaretto or cream liqueur – 1 tsp.

It is recommended to beat the cream with a whisk, not a mixer. Place the mascarpone in a large bowl and stir with a spatula until it forms a soft, creamy mass.
Combine the cheese and cream, using a mixer at the lowest speed until they thicken, pour in the amaretto in the process. If you don't want to use alcohol, use vanilla essence or add a pinch of vanilla sugar.
You can decorate the cupcakes with the resulting cream immediately, but after that you need to put them in the refrigerator so that the elegant cap hardens.

Chocolate filling for cupcakes

The mass prepared according to this recipe is multifunctional: it can be used as a classic external cream and as a filler. In the latter case, it will remain soft even after cooling, and a little more milk is allowed in its composition - in the volume indicated below. If you want to cover the cakes with the prepared mixture rather than fill them, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, but for the filling it is better to use pure chocolate.

fresh milk – 95 ml;
butter – 30 g;
dark chocolate – 110 g.

Chop the chocolate with a knife, pour into a large bowl and place it in a water bath.
Pour in the milk and add soft butter. Heat the mixture and stir gently - you should get a homogeneous, not too thick consistency.
Cool it to 40 degrees and fill the cupcakes through the hole on the side: this is most conveniently done with a regular 3-cube medical syringe.

Lemon cream

Delicious fresh sourness and amazing aroma are the main reasons for the popularity of this cream. If desired, it can be added not only to cupcakes, but also to any other baked goods: for example, pancakes. The product is stored well in the refrigerator if placed in a glass container with a tight-fitting lid, but professionals still recommend preparing lemon cream for one use only. The ingredients below are for 10 cupcakes.

honey - 2 tbsp. l.;
lemon – 2 pcs.;
butter – 30 g;
chicken egg – 1 pc.

Collect the zest from the lemons and combine it with liquid honey. Drain the juice obtained from their pulp there.
After an hour, strain the liquid, add a beaten egg and butter, and cook until the mixture begins to thicken.

Cupcakes with custard

One of the most complex recipes, the result of which can also be used as a filling for cupcakes, and not just a top coating. The finished mass will be dense, tender, very fatty, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and precision. However, this cupcake frosting recipe requires special care and precision.

fresh milk – 400 ml;
granulated sugar – 110 g;
butter – 55 g;
egg yolks – 1 pc.;
potato starch – 35 g.

Combine the yolks, sugar and starch in a bowl, mix gently without whisking, start heating in a water bath. Burner power is medium.
Pour in tablespoons of milk: the success of the entire operation will depend on the freshness of this product. If it starts to curl, it is better to stop trying to prepare the cream.
Bring the mixture to a boil and bubbles appear on the surface. Count 120 seconds, then remove the bowl from the heat.
Add soft butter, stir and cool the cream. Decorating cupcakes with it is very simple: transfer the mixture into a pastry bag or bag with a cut corner, squeeze it onto the cupcake, giving it any shape.

Video: butter-free cupcake cream

The most delicate buttercream for delicious cupcakes

Cupcake buttercream will make the dessert perfect, disappearing from the table in seconds.

Cupcakes are a delicious delicacy, but the amazing taste of the dessert is not always the result of long and painstaking work. The secret lies in the cupcake buttercream recipe that anyone can make.

Cupcake cream based on cream cheese

You can start your acquaintance with the magical world of creams for cupcakes and cakes with the simplest, but no less tasty option based on cream cheese. To prepare it you will not need any special knowledge of cooking or any rare products. All you need is butter, cheese and powdered sugar.

The main secret lies in the preparation of the products: the butter should be soft and warm, and the cheese, on the contrary, should be hard and very cold. Before you start cooking, remove the first one from the refrigerator and leave the second one in it. The products should sit like this for several hours, preferably overnight. Compliance with these conditions will allow you to achieve a dense but delicate consistency of a creamy delicacy combined with an amazing melting taste. The finished cream turns out to be quite dense and perfectly holds the shape of the caps on the cupcakes.

The preparation process is incredibly simple: place all the ingredients in a deep bowl and beat with a mixer for about 5 minutes until a homogeneous consistency is obtained. Making such a cream flavored or colored is necessary at the stage of mixing the ingredients. You can add cocoa, fruit or berry puree, vanilla essence, jam - whatever you like. The longer you beat, the more uniform the color will be. If you need pure white cream, then first beat the butter and sugar (5-10 minutes at maximum speed), and only then add cheese to the mixture.

To decorate cupcakes with the finished mixture, place it in a pastry bag and carefully squeeze the required amount over the dessert.

Cream for cupcakes based on cream and curd cheese

Essentially, this is a variation of the previous recipe, but this cupcake cream is softer and lighter - cream is used instead of butter.

Approximate product consumption:

Cream (fat content not less than 33%) - 100 gr.
Curd cheese – 500 gr.
Powdered sugar – 90 gr.

Cooking method:

The cream must be cooled thoroughly before whipping. It is recommended to put the bowl and whisk in the freezer for a few minutes. Beat the cream for a long time, at maximum speed, until stable peaks appear, then add the curd cheese and powder. Continue whisking the ingredients until smooth. Curd cheese has a subtle salty taste, which not only will not spoil the dessert, but will also make it less cloying. Instead of cottage cheese, you can use any cream cheese, such as mascarpone or Philadelphia.

To make the creamy mass more elastic, you should put it in the refrigerator for 1-2 hours.

The finished product has a snow-white hue and a surprisingly delicate taste. The proportions of ingredients can be varied depending on personal preferences, slightly changing the consistency of the cream. Creamy decoration for cupcakes can be varied with all kinds of additives, for example, vanilla.

Buttercream prepared according to the above recipes holds its shape for quite a long time; it is not without reason that it is excellent for decorating cupcakes. Even at room temperature, finished confectionery products can last for several days.

You can decorate cup cakes, as cupcakes are sometimes called, using ganache. This option will appeal to all chocolate lovers. Ganache is a mixture of heavy cream and melted chocolate.

To prepare the chocolate cream decoration you will need:

Heavy cream (at least 33%) – 110 ml.
Butter (unsalted) – 40 grams.
Chocolate (you can take any) – 100 grams.
Sugar – 2 tbsp. heaped spoons.

Cooking method:

To prepare such a cream, you need to pour the cream into a saucepan, add sugar, stir, bring to a boil and remove from heat. Sugar can be replaced with honey, the taste will be much more interesting.

Chop the chocolate into small pieces in advance, place in a bowl and pour over the hot creamy mixture. Leave the mixture for a couple of minutes without stirring. After this, carefully stir the ingredients using a whisk, add butter, and mix again.

Cupcakes should be decorated with ganache immediately after cooking, as the mixture will lose its shine as it cools. You can add chopped nuts, all kinds of flavorings, and liqueurs to the chocolate mass. Using these additives you can achieve an amazing taste of cupcake cream.

Whipped cream

Well, the simplest decoration for cupcakes is... That's right, whipped cream. This airy cream is suitable for those sweet tooths who do not want to waste time on cooking. The delicacy is prepared quickly and easily.

Place the whipping bowl in the freezer for a few minutes, then pour the cooled heavy cream into it. Beat at high speed until thick (about 5 minutes), then add powdered sugar a tablespoon at a time, stirring with a whisk each time. Beat the mixture until stiff peaks form.

You need to whip the cream for quite a long time, but only until it becomes elastic. Beating them too long will turn them into butter. When decorating cupcakes and cakes, it is important to remember that, unlike other creams, cream does not hold its shape well, settling over time. You need to apply the creamy cap on the cupcakes shortly before serving the dessert.

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Cupcake cream that holds its shape

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 holds its shape well. Another condition for beautiful caps on cakes is good skill in working with a pastry bag. It takes practice, a lot of practice.

You can fill the bag with cream, place a free bowl next to it and start training. Squeeze a small amount of cream onto the cupcake, then use a spatula to remove the cream 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 put back into a pastry bag and the decorating experiment can be repeated.

It may not be possible to get neat hats right away, this is a matter of practice, don’t worry. Despite the awkward hats, the cakes are delicious, homemade, and made with ingredients you know.

1.Curd with butter

Mascarpone cheese - 500 g
Butter - 150-200 g
Powdered sugar - 100 -150 g
Vanilla extract - 1 tsp. (optional)

How to cook:

The cream is very easy to prepare, even a beginner can handle it. Allow the butter to warm up and the mascarpone to cool (it’s best to keep the cheese in the refrigerator until you add it to the cream).

Using a mixer, beat the butter and powder until fluffy and light in color. Add cold cheese to the cream only after the powder and butter are well beaten, so that later you don’t have the feeling that the powder is squeaking 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 quickly dissolve in the warm oil, then carefully stir the mascarpone into the creamy mixture and beat a little more until smooth.

This cream can be stored in a pastry bag for 5 days, while all its properties and structure are preserved. The cream cannot be called too delicate either - after all, the curd cheese and powder together keep their shape very well. Even at room temperature (about 17-20 degrees), the cake or cupcakes will be able to stand for a couple of days without losing their shape.

This cream can be made chocolate by adding 2 tbsp. spoons of quality cocoa. To get a colored cream, for example pink, you can mix in a little raspberry puree.

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

2.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

First, whip the chilled cream (100 g). Cream with less than 33% fat content is not suitable for this recipe.

Before whipping the cream, cool 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, beat the cream at maximum speed, even if it seems like nothing is happening and it remains liquid, still beat it. Starting from the fifth minute, stop more and more often to lift the cream on the whisk and check if it holds its shape. Otherwise the cream will turn into butter.

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

3.Chocolate cream made from butter and condensed milk

The website has a step-by-step recipe for butter cream with condensed milk, you can see the detailed description.

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

Prepare the following ingredients:

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

How to prepare:

First, beat the soft butter until fluffy and light in color.
Pour in the condensed milk with a spoon, whisking until smooth each time.
When the condensed milk is used up, add cocoa powder a tablespoon at a time, whisking thoroughly each time.
We use the finished cream to decorate cupcakes.
If the cream does not hold its shape well, refrigerate.

4.Butter cream with boiled condensed milk

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until fluffy and creamy (takes about 5 minutes).

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

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

5.Curd soufflé

Unsweetened curd mass or cottage cheese - 500 g
Granulated sugar - 1 tbsp
Eggs -2 pcs
Vanilla extract - 1 tsp.
Butter - 125 g

Cooking method

Beat the yolks (2 pcs) with 0.5 tbsp. sugar and vanilla extract.
Add softened butter. Beat thoroughly with a mixer.
Pour hot water (almost boiling water) over the gelatin and soak for 10 minutes, stirring occasionally.
Beat egg whites with sugar until stiff peaks form. If you use homemade cottage cheese in the recipe, rub it through a metal sieve so that there are no grains. Add the yolk-butter mixture to the curd mass and beat well.

After this, pour warm gelatin into the cottage cheese, continuously whisking with a mixer.

Then add the whipped 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, spread it onto the cake without delay.

6.Cream cheese with white chocolate

A wonderful combination of white chocolate and cream cheese flavors.

White chocolate - 200 g
Softened butter - 200 g
Powdered sugar -150 g
Curd cream cheese - 250 g
Vanilla extract - 1 tsp.

Cooking process

Melt the chocolate in your usual way. I do this in a water bath, I describe it in detail here:

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

To ensure that the cream holds its shape better on the 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 allowed to brew, so prepare it in advance. I usually make it in the evening, leave it at room temperature overnight, and decorate the cupcakes in the morning.

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

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

Cover the bowl with cling film and leave to steep overnight (no need to put it in the refrigerator).

The next day, you can use the ganache to decorate cupcakes and cakes.

8.Protein cream (on Swiss meringue)

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

You will need the following ingredients:

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

How to make protein cream for cupcakes:

In a heat-resistant bowl, combine the whites, sugar, and vanilla extract. Place in a water bath so that the bottom of the cup does not touch the boiling water.

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

After the sugar has completely dissolved, remove the protein mixture from the water bath and pick up an electric mixer. Beat into a stiff meringue until the bowl cools to room temperature.

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

9.Fruit cream mousse

This cream can be used not only to decorate cupcakes, but also as an independent dessert. Choose the berries you like - and get to work!

Fruit puree - 250 g (can be prepared from 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:

Soak the gelatin leaves in cold water and let them swell. If you don’t have gelatin in plates on hand, you can use powdered one, but choose a high-quality one, for example, from Dr. Oetker, it dissolves very well, you don’t need to wait two hours.
Using a mixer, beat the whites into a fluffy foam, gradually adding granulated sugar.
Whip the cream into a fluffy mass.
Heat the swollen gelatin in a water bath until the grains are completely dissolved.
Gently fold in the whipped egg whites, cream and fruit puree.
Add gelatin to the general mixture, pouring in a thin stream, without stopping stirring.

Sources:

An ordinary cupcake will sparkle with new flavors and look decent thanks to the decoration made of cream called a cupcake. To make an impression with your appearance, as well as to raise the culture of everyday life, you need to properly prepare a cream for cupcakes that holds its shape. The result depends on sustainability. We offer the simplest and most successful options for creative inspiration that will help make your holiday unforgettable.

Protein cream for cupcakes that holds its shape

Many people are wary of preparing cream from proteins, but in this version they are pasteurized in a water bath, so there will be no harm to health. Protein cream is suitable for the shape of any type of cupcakes.

Ingredients:

vanilla – 0.5 pod;
egg white – 2 pcs.;
food coloring as needed;
sugar – 160 g.

Preparation:

Prepare a bowl that can withstand high temperatures. Place the whites. Add sugar. Add vanilla. Place in a container with water. The bottom of the bowl should not come into contact with the liquid.
Take a whisk and stir constantly. The mass should be heated until the sugar crystals are completely dissolved. This process will take about seven minutes. Check with your fingers. If, when ground, the mass is homogeneous without crystals, then you can proceed to the next step.
Remove from the bathhouse. Turn on the mixer. Beat. The mass should become fluffy and cool completely. Decorate with this cream immediately. Add dye if necessary.

Step-by-step mascarpone recipe

Delicious, airy cream with banana flavor. Banana can be replaced with any fruit puree.

Ingredients:

cream 33% for whipping – 250 ml;
banana – 1 pc. small ripe;
cheese – 130 g mascarpone;
vanilla essence – 1 teaspoon;
sugar – 65 g.

Preparation:

To make the process go faster, use only chilled cream. Also, keep the container in which you are going to prepare the cream cold in advance.
Pour cream into the bowl. Place cheese. Sprinkle with sugar. Add essence. Turn on the mixer. First, the minimum speed is required, then gradually increase it.
When the mass turns into fluffy foam, mash the banana and add in parts. Mix. You should get a homogeneous consistency. Decorate cupcakes only when they are cooled, otherwise the cream will leak.

Chocolate ganache

You can prepare this cream of any density. To obtain a thick mass, you need to add more chocolate, which should contain 70% cocoa.

Ingredients:

chocolate – 225 g;
honey or molasses – 40 g;
cream – 270 g (30%).

Preparation:

Place honey or molasses into the cream. Boil.
Chop the chocolate. Pour in the hot mixture. Stir carefully using a spatula.
Refrigerate. Cool to such a temperature that the mass can hold its shape.

Sour cream cooking option

A universal option that is gaining more and more popularity every day.

Ingredients:

sour cream 20% – 360 g;
butter – 130 g;
flour - 3 tbsp. spoons;
vanillin – 1 g;
sugar – 110 g;
egg – 1 pc.

Preparation:

Keep the oil in a warm room. It needs to be softened. This will take two hours.
Place the container on the stove. Pour in water. Place more dishes on top. In the upper container, mix the egg with sour cream. Add sugar. Add vanilla. Add flour. To prevent the cream from becoming bitter, you should not add too much vanilla.
When the liquid in the first container begins to bubble, place the second one on top. Stir the mixture constantly until it becomes thick. It will take about five minutes.
Check the mixture for readiness. If you run a spoon over the surface and the mixture does not flow back, then the cream is ready.
Cover with film. Place in the refrigerator.
Beat the butter. Take a spoon and add the cooked mass in portions. Whisk constantly during the process. The cream should be dense and stable.

Curd or cream cheese cream

Curd cream for cupcakes or a creamy version is easy to prepare. The mass turns out delicious and holds its shape perfectly. For cooking, use only high-quality cheese.

Ingredients:

powdered sugar – 130 g;
vanilla essence – 0.5 teaspoon;
butter – 120 g;
cream (curd) cheese – 230 g.

Preparation:

Leave the butter out of the refrigerator for several hours, until it becomes soft.
Mix butter and cheese. Beat until smooth and fluffy.
Add powder in small portions, the amount of which can be adjusted according to taste preferences.
Add vanilla. Mix.

Custard method with condensed milk

Thanks to this cream, the dessert will turn out much tastier and more appetizing.

Ingredients:

condensed milk – 200 ml;
flour – 2 tbsp. spoons;
butter – 100 g;
sugar – 1.5 tbsp. spoons;
milk – 240 ml.

Preparation:

Add flour to milk. Sprinkle with sugar. Stir. Boil constantly stirring until thickened. Turn on the mixer. Cook, whisking constantly. The mass should become thick and without lumps. Remove from stove. Cool.
Pour in condensed milk. Add softened butter. Turn on the mixer. Minimum revolutions are required. Beat.

Cream cheese for cupcakes that holds its shape

This option will produce the perfect cream that will not separate.

Ingredients:

powder – 100 g;
butter – 115 g softened;
Violetta cheese – 350 g chilled.

Preparation:

Place food in container. To prepare, use a mixer with a spiral attachment. Turn on the mixer. Set the minimum speed. Beat. The process will take no more than a minute.
If different colors of cream are needed for decoration, divide it into parts and add the desired dye. Place each shade in a separate pastry bag and let it cool. If you use white color, then immediately place it in a bag and cool it.

Banana treat for dessert decoration

It turns out very tender. To ensure that the cream holds its shape perfectly, use unripe fruits.

Ingredients:

powdered sugar - 3 mugs;
butter – 50 g;
banana puree – 0.5 cups;
vanilla – 0.5 teaspoon;
lemon juice – 0.5 teaspoon.

Preparation:

Get the oil in advance.
Mash the bananas to the required volume.
Pour in the juice. Lemon is necessary to prevent the banana puree from darkening.
Add vanilla. Mix.
When the butter is soft, turn on the mixer. Beat. It will take five minutes. The mass will become light and fluffy. Alternating, add powder and puree in small batches. Continuing to beat.
Cool the finished mass.

Buttercream with citrus flavor

This variation with an airy consistency and amazing aroma will delight everyone.

Ingredients:

butter – 260 g, softened;
powdered sugar – 220 g;
orange – 2 pcs.

Preparation:

Rinse the oranges. To fill with water. Place on the stove. Boil, boil. It will take five minutes.
Drain the water. Fill with a new batch. Cook for eight minutes. Drain the water. Boil. Now it will take a quarter of an hour. Cool. Cut. Select the seeds.
Grind in a meat grinder.
Cover the puree with powder. Place oil. Beat with a mixer until fluffy.
Place in the refrigerator. Use as soon as it thickens.

Cream with marzipan that holds its shape

To make the dessert delight with its exquisite taste, complement the cream curls with decor made from marzipan. The proposed option holds its shape well.

Ingredients:

vanilla – 1 teaspoon;
curd cream cheese – 260 g;
butter – 210 g;
white chocolate – 210 g;
marzipan of different colors – 70 g;
powdered sugar - 160 g.

Preparation:

Melt the chocolate. You can use any method convenient for you, the main thing is that the chocolate melts, but does not boil. Cool; the mixture should be at room temperature.
Place oil in a bowl. Turn on the mixer. Beat at medium speed. The mass should become fluffy. Pour in the chocolate. Add cheese. Add vanilla powder. The mixer must be constantly running while adding ingredients.
To ensure that the cream does not slide off the cupcakes, the mixture should be kept in the cold.
Form decorations from marzipan and place them on the finished cupcakes.

To prevent the finished product from separating, all ingredients must be at the same temperature.
Each new product must be added to the mass only when the previous one is completely mixed. Add ingredients only in small portions.
If you want to get a cream with a light nutty aroma, you should add a spoonful of cognac.
Heavy cream can be replaced with natural yogurt. Use only the thick component, otherwise the cream will run.

Good afternoon, comrades!

Winter is the best time for cupcakes, isn't it? 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 in the kitchen with a pastry bag or syringe. At other times of the year, you are content with simple muffins at best.

And even though the calendar only says October 17, we can assume that winter has come into effect for two reasons: firstly, snow has fallen in Moscow for several days, and secondly, in Athens the temperature today has dropped to 20º degrees. And this means that winter has come. Because in Greece there is neither autumn nor spring, there is only summer and winter. Just yesterday the girls and I were drinking coffee on the street in a cafe in T-shirts and discussing who will decorate the Christmas tree this year?(and they start dressing up here from the beginning of November). And today that’s it, we change our shorts into pants, which means it’s winter.

The genius of cupcakes

So what am I talking about here? Yes, about cupcakes. I can’t imagine how our mothers lived without this brilliant invention. If cupcakes are mistaken for cakes, then These are the simplest and fastest cakes I have ever known., well, with the exception of the no less brilliant “potato”, of course. And why all? Firstly, because cupcake batter is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already individual in advance and do not require any special serving, cutting, etc. Well, the cream for the cupcakes is the most enjoyable part, because here you can fantasize endlessly...

How to learn to work with a pastry bag?

When I was learning to work with a pastry bag, I took one cupcake and deposited a cap of cream on it, then removed this cream with a spatula and deposited it again, and again, and again. Until a certain pattern emerged.

By the way, if you think that you don’t know how to work with a pastry bag, I advise you to reconsider. The only way to learn how to decorate cupcakes beautifully- practice and practice again. No one has ever managed to make a bouquet of roses on a cake the first time.

When I first started working as a pastry chef’s assistant, I was assigned to make lemon tartlets. Then I understood that making smooth, neat caps from Italian meringue, and even burning them with a torch, was an absolutely impossible task for my weak hand. In response to my call for help, the chef sent me on a long journey (pastry chefs sometimes do this). In short, after a few mangled and burnt meringues, everything went like clockwork, in the literal sense of the word.

This is all to say that, apart from how to properly hold the bag in your hands, no one will help you with anything. It just takes time to adapt.

Here you can see the main attachments I use to decorate cupcakes: open star, French tube, straight tube, closed star.

In general, after such a long-winded introduction, you can start making cupcakes. I'll start with the simplest ones, but no less tasty than the rest.

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

1. Butter cream with condensed milk

Perhaps this is the most common cream used in classic Soviet desserts. Why don’t we use them to decorate the now fashionable cupcakes?

For this we need only 2 ingredients:

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

Preparation:

The most important thing in this recipe is to bring the butter to the right temperature: the ideal temperature for creaming butter is 20 °C. It's a little colder than room temperature.
Now you need to beat the butter well (it must be of good quality). Beat the butter with a mixer until fluffy and fluffy. This will take about 5 minutes.
Only after the butter has become airy, do we begin to gradually, one spoon at a time, add condensed milk, beating the mass until smooth after each portion of condensed milk.

Butter cream with condensed milk is an emulsion, that is, it is fat mixed with water. And since fat does not mix with water, we need to properly fill the oil with oxygen so that the water particles have something to cling to. That's why very important Beat the butter well and add condensed milk gradually!

Place 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.