Curd buttercream for cupcakes. Cupcake cream - a delicious decoration

Hi all!
In this post, in my opinion, I will answer the most popular questions on my Instagram, as soon as I post a photo of cupcakes. I prepared this material for the winter issue of Russian Foodie and I was kindly allowed to post this article here, on the pages of my website.

Despite the apparent simplicity of cupcakes, many, when preparing them for the first time, are faced with a number of questions and difficulties. Most of all, of course, there are questions about the cream. What is the most faithful and, dare I say it, ideal cream recipe? So that it keeps its shape, lies flat and doesn’t let you down at the most crucial moment? Which attachment is best to use? How to use it? And many other questions to which today I will try to give comprehensive answers.

Let's start with the most basic thing, without which our cupcake would not exist. No cupcake base. Below is the most basic recipe for vanilla cupcakes. It is very versatile and you can make some substitutions and you will end up with a different recipe every time. For example, add lemon zest and blueberries for lemon blueberry cupcakes. Or replace a couple of tablespoons of flour with the same number of tablespoons of cocoa. Add nuts, berries or fruits. Space for your imagination.

I would be grateful for the mark #website when publishing your photos on social networks.

Ingredients

Ingredients: for 12 pcs.

Cupcakes:

• 100 g sugar
• 2 eggs
• 1 tsp vanilla sugar (or extract)
• 100 g sifted flour
• 1 tsp baking powder
• 75 g heavy cream (33-35%)

Ingredients for cream:

• 100 g butter at room temperature
• 120 g powdered sugar
• 80 g cream cheese
• ½ tsp vanilla extract
• a couple of drops of gel dye

Recipe

Preparing the cupcake base:

1. Beat butter at room temperature with sugar for several minutes (depending on the power of your mixer) until the sugar has dissolved as much as possible.
2. Add two eggs and vanilla sugar one at a time. Beat thoroughly.
3. Sift the flour with baking powder and add to the dough. Mix.
4. Add cream, mix again and place the finished dough into a muffin tin. For convenience, put paper capsules in the mold, and put the dough in it to fill 2/3 of the mold.
5. Place the cupcake base in an oven preheated to 180C for 20-25 minutes and bake until done. Check readiness with a wooden skewer or toothpick. Ready-made cupcakes should be allowed to cool completely before decorating them with frosting.

Preparation of cream:

Now let's move on to the most interesting part. To the cream. I am convinced that the best cream for cupcakes, which will lie beautifully and evenly and will withstand any travel and temperature, will contain butter! I know that many are trying to avoid butter in cream recipes, guided by childhood memories of Soviet butter roses on cakes. But here everything is completely different. First, we will add cream cheese to the butter, which will hide the obvious taste of the butter. And, secondly, we will choose the best oil that is sold in your store. Perhaps the quality of the oil is the guarantee that everything will turn out great! It should be greasy and should not separate when at room temperature. Before preparing the cream, it is better to remove the cream cheese and butter from the refrigerator at the same time so that they are at approximately the same temperature.

1. Beat the butter at high speed with a mixer for several minutes. During this time, the oil should become lighter and fluffier.
2. Sift the powder thoroughly and add it all at once to the oil. And beat for 3-4 minutes at maximum mixer speed. As soon as we add the powder, the butter will gather into lumps, but literally after a few seconds all the lumps will be visible and will be whipped into cream. The longer you beat the powder and butter, the lighter your cream will be. It is very important to take your time so that your cream does not have a yellowish tint.
3. Add vanilla extract and cream cheese and beat again, but this time not for so long. Just until the mixture is well mixed.
4. The cream is ready. Now you need to transfer it to a pastry bag with a nozzle and decorate the cupcakes.

In recent years, cupcakes have become quite popular; they are often used as an elegant and tasty decoration on the holiday table. However, if you do not have properly prepared cream, you will have to forget about the appetizing festive appearance and unforgettably delicate taste of the products.

So let's figure out together all the subtleties that you need to know in order to prepare a truly delicious, airy cream for delicate cupcakes. Join the incredibly fast and easy process of preparing various creams for any occasion.

Cream cheese recipe for cupcakes

Kitchenware: fine sieve, bowls of various diameters and depths, measuring cup, food processor.

Ingredients

Step-by-step preparation

Video recipe for cream cheese for cupcakes

Check out the video for the recipe above to learn how to make cupcake cream that holds its shape perfectly.

• Cream must have at least 33% fat content, and preferably 35-36%.
• Powdered sugar must be sifted first, because during storage it accumulates moisture, which causes lumps to appear. If you pour a product with lumps into cream cheese, you will need more time to whip the cream mixture. In addition, during this time the cheese may “go astray” and ruin your efforts. By passing the powdered sugar through a sieve in advance, you will get rid of the smallest lumps, and the creamy mass will be uniform and airy.
• It is very important that all ingredients are cold, otherwise the cream may separate, settle or leak during application to the baked goods.
• Don't miss the moment when the mass acquires a thick consistency. If you overbeat the cream, it will become thinner and thinner and eventually become unusable.

Recipe for curd cream for cupcakes

Cooking time: 15-18 minutes.
Number of servings: for 8-10 cupcakes.
Calories (100 g): 210-223 kcal.
Kitchenware: food processor, utensils of different diameters and depths, measuring cup, rubber spatula, cling film or plastic bag.

Ingredients

Step-by-step preparation

1. Place 185-190 ml of thick sour cream into the combine bowl.
   
   
2. Turn on the device and after a couple of minutes of beating, add 12 g of vanilla sugar.
   
   
3. After some more time, add 70-80 g of granulated sugar into the bowl with the rest of the products.
   
   
4. Beat the resulting mass at low speed, waiting for the sugar crystals to completely dissolve. During the whipping process, clean the walls of the bowl of the device using a rubber spatula to avoid uneven kneading of the cream.
   
   
5. After the sugar has dissolved, increase the speed of the processor and beat the homogeneous mass for about five minutes.
   
   
6. Without turning off the processor, add 500 g of cottage cheese in small portions. For convenience, cut the cottage cheese into medium-sized squares.
   
   
7. After the cottage cheese, pour in 50-85 ml of milk and beat the mixture for 3-4 minutes.
   
   
8. Spread 135-140 ml of condensed milk in a thin stream.
   
   
9. Beat the resulting mass until it becomes visibly fluffy, and don’t forget to clean the sides of the bowl.
   
   
10. Place the finished cream in a deep bowl, cover with cling film and place in the refrigerator for 5-10 minutes.
    

    Did you know? The cream can be stored for up to five days at a temperature of 2-4 degrees. The mass turns out light and airy, and it can be used to decorate cakes, pastries, or served as an independent dessert with fresh berries and fruits.

    
    
    

Video recipe for cottage cheese cream for cupcakes

Watch the video below and you will learn about all the intricacies of properly preparing light and airy cupcake cream.

• Vanilla sugar can be replaced with 2 g of vanillin, the taste will not suffer in any way.
• Also, if you don’t have condensed milk on hand, use the same amount of granulated sugar or powdered sugar instead. However, add them at the initial stage of kneading - add them to the sour cream.
• Choose the amount of milk at your discretion: the more milk, the less thick and more delicate the consistency of the cream.

Chocolate Buttercream Cupcake Recipe

Cooking time: 15-17 minutes.
Number of servings: for 6-9 cupcakes.
Calories (100 g): 530-532 kcal.
Kitchenware: a small saucepan for a water bath, a deep iron bowl, a measuring cup, a fine sieve, a mixer or blender.

Ingredients

Step-by-step preparation

Video recipe for chocolate cream for cupcakes

Protein cream recipe for cupcakes

Cooking time: 17-20 minutes.
Number of servings: for 10-13 cupcakes.
Calories (100 g): 387-390 kcal.
Kitchenware: large heatproof bowl, mixer, small saucepan, measuring utensils, pastry bag or syringe.

Ingredients

large chicken egg	3 pcs.
granulated sugar	120 g

Step-by-step preparation

Video recipe for protein cream for cupcakes

The video shows the entire process of preparing protein cream, which is perfect as a decoration for cakes, pastries, cupcakes and will be an ideal filler for baskets, tubes, and so on.

• It is very important that the whisk and mixing utensils are dry and grease-free. Otherwise, the whites will not beat.
• Under no circumstances allow the finished cream to infuse; use it immediately for its intended purpose. I advise you to prepare the baked goods first, and then prepare the protein mass.
• Do not apply decorations to hot cupcakes, as such contact may cause the frosting to melt and drip.
• After applying the decoration to the baked goods, place it in the refrigerator for 15-25 minutes, during which time the cream will “grab” well on the surface of the product.

Recipe for cheese cream for cupcakes

Cooking time: 15-17 minutes.
Number of servings: for 7-10 cupcakes.
Calories (100 g): 430-436 kcal.
Kitchenware: mixer or food processor, measuring cup, deep bowl, wooden or rubber spatula.

Ingredients

Step-by-step preparation

Video recipe for curd cheese cream for cupcakes

Check out the video below and making cream cheese frosting for cupcakes will no longer be an insurmountable difficulty for you.

• The ingredients used must be cold, pay special attention to curd cheese.
• I advise you to leave the butter in a warm place for a couple of hours before whipping the products.
• In order to significantly reduce the amount of time it takes to beat, I recommend sifting the powdered sugar through the finest sieve or passing it through cheesecloth.

Mascarpone cream recipe for cupcakes

Cooking time: 12-17 minutes.
Number of servings: for 8-12 cupcakes.
Calories (100 g): 286-290 kcal.
Kitchenware: food processor, small utensils, rubber or wooden spatula, plastic bag or cling film, measuring cup.

Ingredients

Step-by-step preparation

Video recipe for mascarpone cream for cupcakes

The video below shows a step-by-step process for preparing cupcake cream, the main ingredient of which is mascarpone cheese. Please note that the preparation here is even simpler, since it is suggested to mix the mascarpone and cream immediately, and then beat it with the addition of powder and fixative.

We have already discussed what creams for cupcakes exist. I can’t resist offering you a basic one. In my opinion, homemade cupcakes are much tastier than store-bought cupcakes - check it out for yourself, and I assure you, you will not be disappointed! Delicate in taste, amazing in appearance, the delicacies will delight both children and adults. Even picky sweet tooths will be satisfied and will appreciate your culinary abilities.

You may be familiar with other cream recipes that are ideal for cupcakes, describe them in the comments, I will be very grateful to you! Please share information about how you usually create decorations so that they are not inferior in their design to store-bought culinary masterpieces? Tell us what components you combine so that preparing the cream does not take much time and is not very labor-intensive and difficult. Write about everything and don’t forget to leave your feedback on the above recipes! Thanks in advance and eat healthy!

Cupcake cream simultaneously serves as both a delicious ingredient in the dish and its decoration. These little cupcakes must be beautifully decorated, because they are an important part of any tea party. This means that the cream must hold its shape well and not spread, otherwise it will be difficult to achieve the desired effect.

There are quite a lot of recipes on how to make cream for cupcakes. They can differ radically in the set of ingredients, their cost and taste. To choose your favorite option, you will have to try at least several different creams. In addition, it is better to match them with cupcake dough to get a whole dessert.

The most popular among confectioners is cupcake cream based on cream cheese or mascarpone. This ingredient is also often replaced with cottage cheese. As a result, you get a dense airy mass that perfectly complements the cupcakes and allows you to create beautiful “caps” for them.

Modern housewives also use cupcake creams with the addition of butter, cream, milk, eggs, etc. For taste and aroma, they add melted chocolate, cocoa, fruits and berries, syrups, juices, citric acid, vanilla, wines and cognacs. Of course, the cupcake cream should be sweet. However, sugar is rarely used for its preparation. More often it is replaced with powdered sugar, which allows you to achieve a more delicate cream consistency.

Cupcakes are decorated with cream immediately after cooking, and then the dessert is left in the refrigerator for a while so that the decoration hardens and retains its shape longer.

Many cupcake creams require some exquisite ingredients for their preparation, which are expensive and, at the same time, are not sold in every store. The same recipe will allow you to make a delicious decoration for cupcakes from affordable products that can be found right in your refrigerator. Perhaps the taste of the cream will be simple, but with it you can easily make beautiful tops for cupcakes that will definitely not crumble or flow.

Ingredients:

• 1 glass of sugar;
• 1/3 glass of water;
• 3 eggs;
• 1/3 tsp. citric acid.

Cooking method:

1. Pour water into a saucepan and add sugar.
2. Place the syrup over high heat and wait until large bubbles appear on the surface.
3. Add citric acid to the saucepan and stir quickly for 40 seconds.
4. Stir less intensely for another 5 minutes, then remove the syrup from the heat.
5. Separate the whites from the yolks and beat them until fluffy white foam.
6. Pour sugar syrup into the whites in a thin stream, stirring the cream constantly.
7. Beat the cream at medium speed for another 10 minutes.

Interesting from the network

Mascarpone cupcake cream is considered traditional and is most often used by experienced confectioners. Its delicate texture, density, and taste speak in its favor. If you consider yourself a true fan of cupcakes, you should at least once try to make just such a cream, without worrying about the high cost of the products. You need to use heavy cream (required!).

Ingredients:

• 250 g mascarpone;
• 200 g powdered sugar;
• 300 ml cream.

Cooking method:

1. Mix millet powder with mascarpone cheese through a sieve.
2. In a separate bowl, thoroughly beat the cream with a whisk.
3. Gradually (small spoon at a time) add mascarpone and powder to the cream.
4. Constantly stir the mixture using a mixer at the slowest speed.
5. When all the cheese is mixed with cream, you can start decorating the cupcakes.

Curd cream gives cupcakes a very interesting flavor, making them more “fresh” and aromatic. Especially if you add a little wine and vanilla sugar to the composition. In this case, the wine can be replaced with the same amount of cognac. Depending on what you have on hand and what flavor you prefer.

Ingredients:

• 300 g cottage cheese;
• 100 g powdered sugar;
• 1 tbsp. l. dessert wine;
• 60 g condensed milk;
• 1 packet of vanilla sugar;
• 150 g butter.

Cooking method:

1. Soften the butter, add vanilla sugar and powdered sugar.
2. Beat butter and sugar until white.
3. Continuing to beat the cream at maximum speed, gradually add condensed milk to it.
4. Pour cognac into the resulting mass, stir until smooth.
5. Rub the cottage cheese well through a sieve or grind in a blender.
6. Add cottage cheese to the remaining ingredients and beat everything again with a mixer.

Many people consider buttercream too fatty and unreasonably high in calories, but in taste there is little that compares to this delicacy. It is not difficult to prepare, but in order to maintain its shape, you need to beat the mass with a blender for a long time. Be sure to melt the chocolate in advance and let it cool a little, otherwise the butter will begin to melt and you will not be able to achieve the desired cream consistency.

Ingredients:

• 120 g powdered sugar;
• 80 g dark chocolate;
• 100 g butter.

Cooking method:

1. Melt the chocolate and heat the butter to room temperature.
2. Place the butter in a deep bowl and beat until it turns into a fluffy mass.
3. Sift the powdered sugar and add to the butter, mix and beat for another 5 minutes.
4. Pour melted chocolate into the resulting mass and beat the cream at low mixer speed.
5. Once the cream is smooth, transfer it to a pastry bag and apply to the cupcakes.

Buttercream is rightfully considered one of the best options for decorating cupcakes. It turns out very gentle and light, and does not flow or fall off after applying to the cupcake. Approximately the same cream is prepared on the basis of mascarpone, but regular cream cheese is perfect for this. At the same time, such a replacement will be a pleasant financial saving. You need to take heavy cream - at least 33%.

Ingredients:

• 100 g cream;
• 500 g cream cheese;
• 70 g powdered sugar.

Cooking method:

1. Place the cream in a bowl and beat until sharp peaks form.
2. Add sifted powdered sugar to the cream and stir.
3. Add cream cheese to the remaining ingredients and beat everything thoroughly again.
4. Place the cream in the refrigerator for 1 hour.

This cupcake custard recipe is relatively simple and suitable for beginner cooks. It will turn out tender and fragrant, and it will not take much time. If desired, you can replace the sugar with powdered sugar. Vanilla essence can be used as desired. You can replace it with other flavorings, for example, liqueur or cognac.

Ingredients:

• 4 tbsp. l. Sahara;
• 200 g butter;
• 6 tbsp. l. milk;
• 2 eggs;
• 2 drops vanilla essence.

Cooking method:

1. Boil milk and dissolve sugar in it, add vanilla.
2. In a separate bowl, beat the eggs (a little), pour hot milk into them in a thin stream.
3. Return the cream to the stove and, stirring constantly, heat it well (do not boil).
4. Beat the butter with a mixer into a fluffy foam, add to it the slightly cooled mixture of milk and eggs.
5. Beat the resulting mixture again and decorate the cupcakes with it.

Now you know how to prepare cupcake cream according to the recipe with photo. Bon appetit!

Cupcake cream is an integral part of delicious and beautiful cupcakes that will ideally complement any tea party, coffee break, buffet table, etc. With its help, the dessert is given a finished look, turning ordinary cakes into real works of art. If you want to surprise guests or family members with an interesting sweet treat, you definitely need to learn how to prepare cream for cupcakes. The following recommendations will help with this:

• If you choose buttercream for cupcakes, take the time to beat it thoroughly. You can achieve the ideal consistency in about 5-7 minutes with the mixer;
• For the cream, be sure to sift the powdered sugar. This will make it even more tender and airy;
• If you add cream to the cream, you need to whip it into a fluffy mass and stop. If you continue to beat this product for too long, the butter and cream will no longer be able to separate from it;
• For the cream, you need to use cold cream, and it is also recommended to cool the container in which you will whip it;
• For a cream based on proteins, it is very important to properly separate them from the yolks. You need to make sure that even a small drop of yolk does not get into the protein mass, otherwise you will have to start cooking all over again.

Modern confectionery products are distinguished not only by a wealth of flavor combinations, but also by a variety of decor, which sometimes simply amazes the imagination. This is not surprising, because dessert should not only be tasty, but also beautiful!

Cupcakes are a delicacy that has become especially popular lately! The main difference between a cupcake and a regular cupcake is the presence of a beautiful cream cap.

At first glance, it may seem that such decor can only be done by a professional pastry chef, but this is not at all the case. It's actually not that difficult, all you need is a pastry bag, pastry tips and a little patience!

Before you get down to business, you can read about pastry tips in general in the article “The whole truth about pastry tips: an inspiring guide from elle-craft” and gain basic knowledge about pastry tips.

So, today I, Olya Pavlenko @olenkabox, will show you several options for decorating cupcakes with cream.

Before we start decorating, let's prepare the confectionery equipment.

Using this attachment you can make a cap of cream on a cupcake in the shape of a beautiful rose. The holes of this pastry nozzle are located at an angle.

I squeeze out the cream, making a spiral movement from the center of the cupcake to the edges.

Please note: we hold the pastry nozzle strictly with its “nose” down.

With a confident movement we move the pastry bag in a circle.

Make one or two cream swirls along the top of the cupcake.

The result was a beautiful creamy decorative rose.

With this pastry tip you can create a very realistic cream rose.

To make working with this pastry tip easier, I use a special pastry nail to create creamy flowers.

Gently, evenly squeeze out the cream, forming the petals of our future cream rose in a circle.

Please note: each new petal of the cream flower slightly overlaps the previous one.

The splendor of a cream rose can be adjusted: make a small semi-closed bud, or a beautiful open cream flower. The final result depends on how many petals you make.

All petals of a cream rose should be the same in height - then the finished cream flower will be beautiful and realistic.

When the rose is ready, using a special spatula or pastry scissors, carefully transfer the finished cream flower onto the cupcake. If you have neither one nor the other, use a regular knife.

Carefully remove the spatula. A cream rose, very similar to a real flower, is ready.

Nozzle No. 3 - closed star

The holes in this pastry nozzle are not at an angle, but straight. We use this pastry tip to create a tall, creamy ruffle top on our cupcake.

The movement of the pastry bag must begin from the edge of the cupcake, gradually moving towards the center in a spiral.

Don't forget to hold the piping bag with its nose down.

I usually create 2-3 cream curls.

Each subsequent cream curl lies on top of the previous one. Thus, the height of the future cream cap is formed.

I finish the movement of the pastry bag in the center of the cupcake.

The hat with beautiful cream flounces is ready.

Using this pastry attachment we make a creamy grass clearing.

To make the grass “stick” to the cupcake better, I recommend applying a thin layer of cream to it first.

Using light jerky movements, squeeze out the cream and form a clearing.

The empty spaces on the cupcake can be sprinkled with crushed biscuit crumbs, imitating sand.

The finished cream meadow looks like this.

Nozzle No. 5

An unusual attachment for creating fluffy cream chrysanthemums.

We form the petals of our cream chrysanthemum, moving in a circle. Try to ensure that the petals of each level are the same in length, then the chrysanthemum will look especially neat.

Small cupcakes the size of a coffee cup quickly conquered the whole world, but if a novice housewife can make sponge dough, then cream for cupcakes is a more difficult task. What should it be and what options, according to professionals, are the most successful?

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.

Cheesy

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.

Preparation:

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

Protein

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.

Preparation:

1. 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.
2. 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.
3. 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.

Creamy

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.

Preparation:

1. Cool the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
2. With a mixer on medium speed, beat the cream with powdered sugar and vanilla until it begins to thicken.
3. 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 calorie content, take 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.

Preparation:

1. 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.
2. 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 a pinch of vanilla sugar.
3. 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.

Preparation:

1. Chop the chocolate with a knife, pour into a large bowl and place it in a water bath.
2. Pour in the milk and add soft butter. Heat the mixture and stir gently - you should get a homogeneous, not too thick consistency.
3. 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 specifically for one use. The ingredients below are for 10 cupcakes.

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

Preparation:

• 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 simmer 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.

Preparation:

1. Combine the yolks, sugar and starch in a bowl, mix gently without whisking, start heating in a water bath. Burner power is medium.
2. 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.
3. Bring the mixture to a boil and bubbles appear on the surface. Count 120 seconds, then remove the bowl from the heat.
4. 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