Curd muffins with cream - step-by-step recipe with photos

Chocolate pastries with delicate butter cream are a classic combination of flavors. Who can refuse such a delicacy? There probably aren't many people like that. In addition, if such a dessert is prepared so simply that even a child can handle it, and therefore the cooking process can be turned into a small pleasant game. Children will especially love decorating the muffins with cream and decorating them with colorful sprinkles.

The beauty of these chocolate muffins is that they require very little effort to make. So little that you won’t even notice how you prepared a delicious, aromatic dessert. The dough for the muffins themselves is prepared in just a few movements, and to prepare the cream you just need to beat together the mascarpone, cream and powdered sugar.

Muffin cream: protein custard

Kitchen tools:

a saucepan or saucepan with a non-stick coating with a volume of 3 liters or more, several towels, kitchen scales or other measuring utensils, teaspoons and tablespoons.

Also, be sure to have a blender or food processor with whipping attachments ready to ensure that the cream is uniform and smooth in appearance.

Ingredients

Muffin cream is a delicate thing and it can easily fail if you don’t choose the right ingredients.

Proteins should be fresh, transparent in appearance and not smell moldy. It’s also worth noting that if you have large eggs, you can use just one egg white to make the cream.
Lemon juice can be replaced with acid in an amount of about 5 grams. In addition, use boiled water, pre-cooled, for the recipe.

Protein custard for muffins: video

Below in the video you can familiarize yourself in detail with the rules for preparing an excellent protein cream.

Well, very tasty - Protein Custard Cream!

Protein custard for desserts, for filling and decorating cakes and pastries. We are waiting for photos of your culinary masterpieces in our group https://vk.com/familykuhnya Well, very tasty - Custard on Yolks! https://www.youtube.com/watch? v=9Ms8z7_uHoM&list=PL9BZnBiHjujz4o4z58ZX65W_OaSOofAa1&index=6 Well, very tasty - Biscuit! https://www.youtube.com/watch?v=E3lMCWuP5dk Well, very tasty - Waffle Cake! Custard with Boiled Condensed Milk! https://www.youtube.com/watch?v=cNgCXiC0uS8 Well, very tasty - Banana Pie! https://www.youtube.com/watch?v=crXivXdP9BU Well, very tasty - Napoleon Cake! https://www.youtube.com/watch?v=Frhdw0dhf1A Well, very tasty - Cookies with boiled condensed milk “in a hurry”! https://www.youtube.com/watch?v=XOl9bMWWxHA&index=47&list=PL9BZnBiHjujz4o4z58ZX65W_OaSOofAa1 Well, very tasty - Curd-Orange Cookies! https://www.youtube.com/watch?v=mM2tXQ8LB-s&list=PL9BZnBiHjujz4o4z58ZX65W_OaSOofAa1&index=35 Well, a very tasty dessert - chocolate-nut tiramisu! https://www.youtube.com/watch?v=VEgfHSyOWjI&list=PL9BZnBiHjujz4o4z58ZX65W_OaSOofAa1&index=9 Well, very tasty - Cheesecakes with Apples! https://www.youtube.com/watch?v=ePGxH7YAOaQ Well, very tasty - Puff Puffs with Pumpkin and Apple! https://www.youtube.com/watch?v=ZE8XL24g1sw Well, very tasty - Chocolate Cupcakes or Magdalenki! https://www.youtube.com/watch?v=ZR32To-Np7c OUR SITE FAMILY KITCHEN https://familykuhnya.com/ Our new channel! HappyLife Family https://www.youtube.com/channel/UCUdHxVVLBD-p9k2b7Fywarg

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2014-11-01T13:23:23.000Z

Cupcake cream on top

Today there are a lot of recipes for creams for homemade cupcakes.

It is not at all surprising that, wanting to please their loved ones with delicious homemade baked goods, it is not easy for housewives to decide which cream recipe to choose.

To help you cope with this task, I have collected in this article the best recipes for sweet creams for muffins, which are prepared as simply as possible.

Protein cream

Protein cream is not only the easiest to prepare at home, but also a dietary product.

It can be safely used to decorate muffins, and it will turn out very beautiful, as in the photo. The creamy composition retains its shape well and turns out really very tasty.

Components: 250 gr. sah. powder and 3 pcs. chickens eggs (only whites are needed).

Cooking algorithm:

I separate the whites from the yolks. I beat them at minimum speed for 2 minutes, add sugar.
After a couple of minutes, I continue to beat, but at a higher speed.

Beat until the cream is thick. Checking the readiness is very simple: you need to turn the bowl upside down, if the filling is ready, it means it won’t even budge.

Protein custard

The recipe will be a little more complicated than indicated above. But also keep in mind that the cake filling will be more plastic and have a different taste.

Components:

salt; half pack vanillin; 100 ml boiled water; 250 gr. sah. powder and 3 pcs. chickens eggs (whites only).

Cooking algorithm:

I separate the whites from the yolks. Mix with salt and whisk to form a strong foam.
I add sugar to the saucepan. powder You can also add vanillin to make the syrup more flavorful. Cook over low heat, it is important to constantly stir the mixture. When sah. powder dissolve, turning off the heat.
I beat the egg whites with a mixer and add the syrup little by little.
I beat the mixture with a mixer until it cools completely, as a rule, this takes 7 minutes.\
2 minutes before the end of cooking, you need to add dye if you want the cupcakes to shine even brighter.

bird's milk

The composition must be used immediately after preparation. In just a couple of minutes it will take the desired shape.

Bird's milk is most often used for layering cakes, but this time I suggest decorating cupcakes with it.

Components:

4 things. chickens eggs (whites only); 250 gr. sah. powders; 4.5 tsp citric acid; 1.5 tbsp. gelatin; 150 ml warm water.

Cooking algorithm with photo:

I soak the gelatin in warm boiled water for 25 minutes.
At this time I beat the whites. It’s better to mix the sugar right away. powder and citric acid. It is more comfortable.
I beat the whites with the mixture.
I send the swollen gelatin to a water bath, stir and heat.
I continue to beat the protein mixture and add gelatin little by little. I beat for another 5 minutes. I decorate the cupcakes with cream.

Chocolate cream

It will be very tasty. It will contain the following. oil. Take an exceptionally high-quality chocolate bar, as well as a good butter product, then you will really like the recipe.

Components: 100 gr. sl. butter and chocolate; 150 gr. sah. powders.

Cooking algorithm:

Sl. I soften the butter to room temperature, melt the chocolate and let it cool. It is important to observe the temperature regime, since the mass will not work out if the chocolate is very hot or cold.
Sl. I beat the butter until it becomes fluffy.
I introduce sah. powder and increase the beating speed to maximum. I beat for 7 minutes.
I gradually add melted chocolate. I beat the ingredients, the mass should be the same color, without gaps.

Fill the top of the cupcakes with chocolate cream and serve with tea. Enjoy your meal!

Vanilla buttercream

A recipe for an atypical buttercream for cupcakes will be of interest to many housewives.

Ingredients: 4.5 tbsp. sah. powders; 250 gr. sl. oils; 1 PC. vanilla pod; ¼ tbsp. milk.

Cooking algorithm:

Sl. I soften the butter and beat for a couple of minutes on high power mixer.
I add sugar. powder and reduce the speed to medium.
I add half the sugar. powder and add milk, vanilla.
I introduce sah. To make the composition airy, you need to continue whisking the powder.
I fill a pastry syringe or bag with cream. I add additional decorations on top of the cream cakes.

Butter cream

Ingredients: 2 tbsp. vanillin; 1.5 tbsp. cream with high fat content.

Cooking algorithm:

I put the mixing bowl in the freezer for 20 minutes.
The cream also needs to be refrigerated.
Whip the cream until thick and add 1 tsp. vanillin.
I beat until stiff peaks begin to form.

That's all, you can fill the cupcakes with cream, and if desired, sprinkle with grated chocolate or coconut shavings on top.

Meringue for cupcakes

Meringue is distinguished by its high density. The composition will not be very sweet.

The cooking process is a little more complicated than all of the above, but you won’t find a better way to decorate cakes.

To diversify the taste of meringue for cupcakes, I advise you to add nuts, citrus zest or grated chocolate.

Components:

3 pcs. chickens eggs (whites only); a little citric acid; half tbsp. vanilla extract; ¼ tbsp. water; 150 gr. sl. oils; 1 tbsp. sah. powders.

Cooking algorithm:

Pour the whites separated from the yolks into a clean and dry bowl.
I mix the sugar in a saucepan. powder and water. Cook over low heat until the crystals dissolve.
Beat the egg whites while the syrup cooks. I add citric acid to them to form stable peaks and beat the mixture again.
Whisk and add syrup little by little. You need to continue beating until the mass begins to cool.
I add slurry into the cooled mass. oil. I'm whipping it up.
If the cream settles, you can put it in a cool place for 10 minutes and beat again.
I add vanilla extract and mix.

That's all, now the sweetness is ready, and therefore I rush to fill the cupcakes with cream.

Curd cream

You can make not only a very delicate and tasty cream, but also a healthy one. Just keep in mind that you need to buy full-fat cottage cheese, it should not be dry.

In this case, you can grind it until smooth.

As for adding cream, I advise you to use full-fat sour cream if it is unavailable. The cream will not suffer at all from this.

Components: 150 gr. cottage cheese and sugar. powder, sl. oils; 50 ml. cream; 2 drops vanilla essence.

Cooking algorithm:

I grind the cottage cheese. I put it in a bowl with cream and beat it with a blender. I introduce half a portion of sugar. powder and beat again.
Sl. I take softened butter, put it in a bowl and beat. Then I introduce another part of the sah. powders.
I add the butter mixture and the curd mixture into one bowl and mix to get a homogeneous mixture.
I add a few drops of vanilla extract. I stir the cream again.
I fill the pastry syringe and use the cream to fill the cupcakes.

Coffee-chocolate cream

The result is a very thick and rich cream. Coffee should be instant, but take cocoa powder containing 72% chocolate and without added sugar.

Components: 30 gr. cocoa powder; 140 gr. sl. oils; half tsp coffee; 80 gr. chocolate and sugar powders.

Cooking algorithm:

Sl. I cut the butter into pieces. Leave for 1 hour until the mixture becomes soft. I put the next butter into a bowl.
I crumble the chocolate. I put it in a bowl and send it to a water bath. I stir and bring until completely dissolved.
I add the plant. coffee and remove from heat. I heat the mass until it becomes warm.
Sah. I mix the powder with cocoa and rub all the lumps.
I beat the words. oil. When the composition is white and fluffy, I add cocoa powder and powder.
Pour in warm chocolate.
I put the filling in a pastry bag, fill the cupcakes and put them in the refrigerator so that the cap hardens.

Boiled condensed milk cream for muffins

Very tasty composition of creamy mass. It's perfect for cupcakes. Condensed milk, when boiled, is very thick.

It is for this reason that the cream will not flow, will harden perfectly, and the cake caps will retain the desired shape by the confectioner.

Components: 200 gr. sl. oils; 250 gr. var. condensed milk; 2 tbsp. sour cream (take thicker); vanilla essence.

Cooking algorithm:

Sl. I soften the butter at room temperature and only then beat it with a mixer at low speeds, gradually increasing the speed.
I beat the mixture until fluffy and white.
I boil the condensed milk and grind it with sour cream to make a homogeneous mass.
I enter it into the sl. butter and beat.
I add flavorings and beat again. That's it, it's time to decorate the cupcakes!

Vanina's advice

If you fail to make the cream base, it remains liquid and does not harden, you should not freeze it. This will only make the situation worse. Add shortbread, crushed to flour. This composition perfectly absorbs moisture, and therefore the mass will become thick.
An excellent thickener for cream is cocoa powder.
It is best to let the cupcakes sit in the refrigerator for a while after cooking. Better yet, if you make muffins in advance a couple of days before the holiday, do not decorate them with cream right away. Make the cream mixture before your guests arrive. This way the cakes will stay fresh longer.

Muffin cream: chocolate

Cooking time:
from 1 to 2 hours.
Number of servings:
for 500 – 600 g of finished muffins.
Kitchen utensils:
several spacious bowls with a volume of 400 ml, a small saucepan or a saucepan with a non-stick coating with a volume of 3 liters, two or three towels, tablespoons and forks, kitchen scales or other measuring utensils, a sharp knife and a cutting board.

In addition, you will definitely need a mixer or food processor to whip the cream quickly and efficiently.

Ingredients

How to choose the right ingredients

To make the cream perfect, you need to take the choice of components for it seriously.

The cream should be at least 35% fat; a less saturated product will turn your cream into a sweet sauce. It is also very important that the cream is cold before starting the process.
If you don’t have dark chocolate, it doesn’t matter: you can use milk or white. However, remember that you will need 100 grams more milk chocolate, and 200 grams more white chocolate.

Cooking sequence

Chocolate cream for muffins: video

This video contains details of preparing a wonderful cream for muffins with chocolate.

Chocolate ganache for decorating cupcakes and layering cakes

Ganache is a chocolate cream for decorating cupcakes and layering layers. When hot cream and chocolate are combined, a delicate, creamy chocolate cream is obtained that holds its shape well and gives baked goods the most adored chocolate taste.

Recipe for muffins (cupcakes) for cupcakes: https://www.youtube.com/watch?v=brnDSPl_Yuw

Energy value: bitter (dark) chocolate ganache 1568 kcal, milk chocolate ganache 2174 kcal, white chocolate ganache 2756 kcal.

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2017-01-19T09:50:56.000Z

Delicate cream for eclairs

I happily prioritize Italian buttercream. It seems to me that it is in this version that eclairs are truly interesting. This “composition” takes me back to childhood.

Ingredients for cream:

Egg whites – 2 pcs. (large or medium eggs);
Butter – 275 gr;
Sugar – 90 gr;
Water – 30 ml.

I put sugar (50 g) and water on the fire. I make syrup. I bring the temperature of the syrup to 116 degrees (this can be easily determined using a pastry thermometer or by testing the thread. Readiness can be checked in another way. If you drop the syrup into cold water and this drop can be stretched with your fingers, then the syrup is ready and can be removed from the heat.
Beat eggs and 40 grams of sugar into a light foam.
I add the eggs to the syrup and stir constantly. At the end, I beat it into a thick, shiny foam until it forms stiff peaks.
While I'm whipping, the mixture is cooling. When it reaches room temperature, add butter in small pieces (I take the butter out of the refrigerator half an hour before preparing the cream so that it warms up and becomes soft). I whisk without stopping until all the butter is in the cream. I bring it to a homogeneous consistency.

Filling eclairs with cream

I boldly cut the eclair blanks into halves. I fill one half with cream (I first put the cream in a pastry bag, but you can also use a spoon). I cover with the other half and fasten them together.

All that remains is to prepare the glaze, which I will pour on top of the cakes. For me it will be chocolate ganache. To prepare it I will need:

Chocolate (it’s better to take bitter) – 100 g;
Cream (35%) – 110 ml.

I break the chocolate into pieces and pour the heated cream over it. Stir until the chocolate is completely dissolved. Or vice versa, I put pieces of chocolate in hot cream. By the way, this photo shows what kind of cream and chocolate I use for the ganache.

Now you can pour or dip the eclairs in ganache (after standing in the refrigerator for about an hour). Prick with a fork and dip the eclairs, or brush the top with a pastry brush.

This is exactly what I love so much. My taste! Well, now, let me show you how varied the taste of cream can be!

Muffin cream: butter cream

Cooking time:
10 – 15 minutes.
Number of servings:
for 400 – 500 g of ready-made muffins.
Kitchen utensils:
several deep, spacious bowls with a capacity of 600 ml, tablespoons and teaspoons, cotton towels, kitchen scales or measuring cup, sharp knife and whisk.

Also, be sure to use a food processor with a whisk function or a regular hand blender.

Ingredients

How to choose the right ingredients

This type of cream is quite simple, but to make it quickly and easily, you will need to select the appropriate ingredients.

Under no circumstances replace butter with spread or margarine - the cream will turn out less fluffy, grayish in appearance and not very tasty.
To implement this recipe, you can choose less fatty cream: from 30%. It is also worth noting that vanilla sugar can be replaced with vanilla essence (put one drop of solution into the cream).

2016-09-07T12:04:44.000Z

Composition and cooking secrets

The main ingredients in muffin dough are eggs, butter and sugar, and flour. Berries (raspberries, cherries, strawberries), fruits (apples, peaches), nuts, cottage cheese, chocolate, caramel, and many other products are added as filling.

While preparing the dough, knead the dry and wet components separately, so that later they can be quickly combined and not mixed. To prepare the dough, you do not need electrical auxiliary devices, because everything is kneaded with a spoon. If you knead the dough using a mixer, for example, the muffins will turn out heavy.

How can you diversify a standard recipe?

Custard

To make muffins with custard even more appetizing in appearance, sprinkle them with confectionery powder or coconut flakes on top, you can also place finely chopped candied fruits on top of the filling.

Chocolate cream

Butter will look great in chocolate cream; it should be added during the final beating. The oil will help the filler harden and allow it to better hold its shape.

Butter cream

In order to diversify the muffin cream, you can add a few drops of lemon essence or pomegranate juice.

Try to always use chilled ingredients when preparing creams: this will make the filling more airy, and it will take very little time to prepare.
To ensure that the custard is not too thick, try not to cook the syrup for too long: it is enough to achieve complete dissolution of the sugar and a slightly thickened consistency.

Experiment often with preparing different baked goods to quickly gain valuable experience. For example, any freshly prepared cream is suitable, and fillers can also be used for decoration. Among other things, chocolate cream goes well with fruit, for example, and creamy cream perfectly complements.

There are many types of simple and beautiful muffin creams; today we have introduced you to the main and most popular of them. Maybe some of the readers know how to prepare creams in a different way or use other ingredients? Share your finds in the comments! Bon appetit and successful culinary experiments!

According to one version, how to prepare muffins is a recipe that was invented in France, according to another, the British told the whole world how to prepare muffins. The popularity of muffins was facilitated by the fact that they began to be prepared in snack bars and fast foods. Many of us tried muffins

at McDonald's, which is why today many are so interested in how to make muffins like at McDonald's.
The muffin recipe can be yeast based or based on baking soda or baking powder; they allow you to make fluffy muffins. Muffin batter recipes are simple. Muffin dough is usually made with eggs, flour, butter and soda. Even with a minimum of time, you can prepare delicious muffins; a simple recipe tells us that you just need to beat eggs, flour, butter, milk and sugar into a homogeneous mass and place in molds. But there are also muffins without eggs. But then dairy products are added, as, for example, in the recipes for kefir muffins, sour cream muffins, cottage cheese muffins, milk muffins recipe. There may be no filling for muffins, but it is often used because muffin recipes with filling allow you to make juicier and tastier muffins. You can find a wide variety of muffins with filling: chocolate muffins with condensed milk, banana muffins, chocolate and blueberry muffins, orange muffins, raspberry muffins, apple muffins, blueberry muffins, cherry muffins, lemon muffins, raisin muffins. Muffins
may not be sweet, for example, muffins with cheese and ham.

Chocolate muffins are one of the most popular recipes. Chocolate is loved by many people and can be found all year round. The recipe for muffins with chocolate can be varied with other fillings - jam, nuts. Popular are chocolate muffins with liquid filling, orange muffins recipe, banana muffins recipe, banana and cinnamon muffins recipe, orange and lemon muffins.

Muffins

can be prepared in the form of small buns, but classic muffins - a recipe for muffins in tins. Recipes for muffins in silicone molds are very simple and practical: knead the dough, put it in the molds, and you don’t have to worry that the muffins in the silicone molds will burn. Of course, in addition to the oven, you can cook muffins in a slow cooker.

Even though making muffins is quite simple, it is nice to be able to see how to make the muffins. To do this, we offer you our photo recipes, these are cottage cheese muffins (recipe with photo), chocolate muffins (recipe with photo), muffins (recipe with photo step by step), muffins step by step recipe with photo, banana muffins (recipe with photo), muffins with cottage cheese ( recipe with photo), milk muffins (photo recipe), kefir muffins (recipe with photo).

cookingclassy.com

This is a universal cream, suitable for layering sponge cakes and for decorating, holds its shape well, is ideal for all kinds of butter roses and flowers using the Malaysian technique, as well as for covering cakes with mastic. Afraid of heat.

Ingredients:

100 g butter;
4 tablespoons of powdered sugar.

Instructions:

For such a cream you need to take high-quality butter; due to long whipping, the cream tastes not like butter, but creamy. The butter should have a softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start beating the butter, adding powdered sugar in small portions. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times, this was the most popular cake cream. Another variety of it is butter cream with condensed milk. To do this, you need to beat 200 grams of butter and half a can of condensed milk.

Option 1: Quick recipe for cupcake cream (butter)

The cake frosting can be prepared in minutes. How? Let's beat high-quality butter well with sifted powdered sugar to get the once most popular cream for sponge and waffle cakes.

Ingredients

105 grams of butter;
4 full spoons (tablespoons) of powdered sugar.

How to quickly prepare cake cream

Leave high-quality butter on the table a couple of hours before creating the cream for natural thawing.

Transfer the soft butter into a narrow, dry container. Whisk quickly until fluffy, which will take a couple of minutes.

Now, in batches (half a tablespoon at a time), gradually add powdered sugar.

As soon as the falling asleep process is completed, beat the cupcake cream for approximately 11-13 minutes.

Before decorating the resulting mixture, it is recommended to cool it slightly in the refrigerator.

The quality of the oil for this cream is more important than ever. Therefore, be sure to pay attention to the manufacturer and composition. As for the powdered sugar, try to make it as fine as possible, or even better, buy it ready-made.

#2 Buttercream Charlotte

Flourless custard, good for layering and decorating cakes, for topping cupcakes.

Ingredients:

200 g butter;
6 tablespoons milk;
4 tbsp sugar;
2 eggs.

Instructions:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, add hot milk and sugar in a thin stream. Stirring continuously, bring the mixture to almost a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy and white. While whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard goes perfectly with choux and puff pastry. It can also be used as a filling for tartlets and profiteroles. Without this cream it is impossible to imagine Napoleon cake or eclairs.

Ingredients:

500 ml milk
150 g sugar
4 yolks
50 g flour
1 vanilla pod.

Instructions:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife and add them to the milk. Bring milk and vanilla to a boil. Reduce heat to low. Gradually add the egg-flour mixture in small portions, stirring continuously. Continue stirring until the cream thickens. Cool the cream. To prevent a thick crust from forming on top, cover the surface of the cake directly with cling film.

Cupcake cream - 8 recipes on how to make delicious cream for filling and decorating cupcakes

For delicious muffins, a properly prepared base will not be enough. You need to take care of a delicate sweet cream to decorate them. There are many successful recipes known. How to prepare different versions of cream for cupcakes is described below.

Components:

300 g high fat butter;
1 full glass of full fat milk;
80 g beet sugar and 20 g vanilla;
2 eggs.

Preparation:

Leave the butter at room temperature until softened.
Grind the contents of raw eggs with beet sugar.
Bring milk to a boil in a small saucepan. Add the sweet egg mixture to it.
Cook the mixture over low heat with constant stirring.
Cool. Transfer the oil into it.
Beat the cream thoroughly. During the process, its amount should increase approximately 2 times.
At the end add vanilla sugar and uncooked condensed milk. Repeat beating until mixture is smooth.

The resulting amount of custard for cupcakes is enough to decorate a serving of dessert for a large company.

How to decorate cupcakes with cream

To decorate the cupcakes beautifully with the prepared cream, you need to use a pastry bag. Any of its attachments will do.

If you don’t have a professional pastry bag on hand, you can replace the device with a regular thick bag with the tip cut off. You can also use it to spread the cream onto the cupcakes in fancy curls.

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#4 Cream Patissiere

This is a type of custard, used for layering cakes, eclairs, tartlets, and can be served with pancakes and crepes. In Patissiere cream, unlike classic English cream, starch is used instead of flour, which is why the cream never curdles over the fire.

Ingredients:

2 eggs;
30 g starch;
100 g sugar;
500 ml milk;
50 g butter;
1 vanilla pod.

Instructions:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in the milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, starch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring continuously. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool until the cream becomes thick. A very good cream for a cake.

Coffee-chocolate cream

The result is a very thick and rich cream. Coffee should be instant, but take cocoa powder containing 72% chocolate and without added sugar.

Components: 30 gr. cocoa powder; 140 gr. sl. oils; half tsp coffee; 80 gr. chocolate and sugar powders.

Cooking algorithm:

Sl. I cut the butter into pieces. Leave for 1 hour until the mixture becomes soft. I put the next butter into a bowl.
I crumble the chocolate. I put it in a bowl and send it to a water bath. I stir and bring until completely dissolved.
I add the plant. coffee and remove from heat. I heat the mass until it becomes warm.
Sah. I mix the powder with cocoa and rub all the lumps.
I beat the words. oil. When the composition is white and fluffy, I add cocoa powder and powder.
Pour in warm chocolate.
I put the filling in a pastry bag, fill the cupcakes and put them in the refrigerator so that the cap hardens.

#6 Swiss butter meringue

World famous as Swiss Buttercream Meringue, a favorite of many confectioners. Great cream for decorating cakes and cupcakes! Keeps its shape well and looks very beautiful. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

3 squirrels;
90 grams of sugar;
250 g butter;
a pinch of salt;
vanillin.

Instructions:

Place egg whites and sugar in a saucepan. Build a water bath, and the pan with the whites should be heated by steam, i.e. should not come into contact with water. Heat the mixture, stirring vigorously with a whisk. As soon as the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, rub a little of the mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks form. The mass should be glossy and dense; if you turn the container with the whites over, they should remain motionless.

Take softened butter, the butter must be of high quality, this is important for the taste and structure of the cream. Beat until white fluffy mass.

Then add the whipped butter one teaspoon at a time to the protein mass, and here is a very important point: you need to beat the mass after each portion of butter so that the butter is completely dispersed into the proteins. Add vanillin and dyes to the finished cream.

This cream is well suited for flowers using the Malaysian technique.

Boiled condensed milk cream for muffins

Very tasty composition of creamy mass. It's perfect for cupcakes. Condensed milk, when boiled, is very thick.

It is for this reason that the cream will not flow, will harden perfectly, and the cake caps will retain the desired shape by the confectioner.

Components: 200 gr. sl. oils; 250 gr. var. condensed milk; 2 tbsp. sour cream (take thicker); vanilla essence.

Cooking algorithm:

Sl. I soften the butter at room temperature and only then beat it with a mixer at low speeds, gradually increasing the speed.
I beat the mixture until fluffy and white.
I boil the condensed milk and grind it with sour cream to make a homogeneous mass.
I enter it into the sl. butter and beat.
I add flavorings and beat again. That's it, it's time to decorate the cupcakes!

If you fail to make the cream base, it remains liquid and does not harden, you should not freeze it. This will only make the situation worse. Add shortbread, crushed to flour. This composition perfectly absorbs moisture, and therefore the mass will become thick.
An excellent thickener for cream is cocoa powder.
It is best to let the cupcakes sit in the refrigerator for a while after cooking. Better yet, if you make muffins in advance a couple of days before the holiday, do not decorate them with cream right away. Make the cream mixture before your guests arrive. This way the cakes will stay fresh longer.

#7 Cream cheese or cream cheese

Another extremely popular cream. The simplest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, makes beautiful linings for cupcakes, and is also used to layer and decorate cakes and pastries. Ideal cream for cake.

Ingredients:

Cream 33% – 100 g
Cream cheese – 500 gr
Powdered sugar - 70 gr

Instructions:

Whip the cream to sharp peaks. You should be careful with the cream, do not overbeat it, otherwise the butter will separate. The cream must be cold! You can also refrigerate the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.

There is another popular recipe for cream cheese made with butter.

. It has an excellent structure for decorating cupcakes and cakes, for example using the Malaysian technique.

Ingredients:

Curd or cream cheese - 500 g;
Butter 82.5% fat - 180 g;
Powdered sugar - 150 gr.

Instructions:

The main condition is that the cheese is cold and the butter is at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

Pastries “Boston Cream Pie” with cream inside

The recipes are very varied and here is one of them, which is based on the method of preparing the famous Boston Cream Pie cake in the United States of America.

It should be noted that the cream will not spread over the delicate dough, and to emphasize the delicacy of the delicacy, it is worth seasoning it with a light honey glaze.

The recipes for each component of the cupcakes are presented below, they are not difficult to make.

For the dough you will need:

150 mo of milk; 180 gr. sl. chilled oils; 3 pcs. chickens eggs; 13/4 tbsp. flour; 250 gr. Sahara; one and a half tsp. baking powder; no more than a pinch of vanilla sugar. For cream take:
3 tsp
corn starch; 30 gr. sl. oils; 50 gr. Sahara; a glass of cream with 33% fat content; 3 pcs. chickens egg yolks; 1 pack vanillin. For the glaze you need:
a hundred gram chocolate bar; 50 gr. honey; 100 ml fresh milk; half pack vanillin.

Cooking technology:

First I make the filling. To do this, I boil the cream and beat the chickens. eggs, sugar, add vanillin. Having received the foam, I add starch. While stirring the mixture, add cream. I add sl. to the cream. butter and cook on the stove until thick, but do not let the mixture boil. I put it in the refrigerator, after cooling it to room temperature.
I'm doing a test. Add all the dry ingredients to the bowl, pieces of sl. oils I grind everything with a blender, add eggs, but separately. I mix everything well one by one. Pour in the milk and stir until the mixture is homogeneous. Pour the prepared dough into molds and bake for 15 minutes. in the oven at 180 degrees.
I let the cupcakes cool, and then cut out the pulp in the center. I put the cream inside and close it with the cut off top.
I prepare the glaze by mixing all the ingredients and heating them until completely melted. Cool and cover the cupcakes. In about 30 minutes the glaze will harden thoroughly and you can eat the treat for tea.

Here are all the recipes for creams that I have collected to prepare myself. On the blog you will find many other equally useful and interesting recipes for baking and decorating.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

2 egg whites at room temperature
40 ml water
120 g sugar
a pinch of salt

Instructions:

Beat the whites with a pinch of salt until sharp peaks form. Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and simmer for 5 minutes. While the syrup is cooking, beat the egg whites with a pinch of salt until they form sharp peaks. Without ceasing to beat the egg whites, pour in the syrup in a thin stream. After all the syrup has been poured in, beat for another 3-4 minutes. The cream is ready for use.

Meringue for cupcakes

Meringue is distinguished by its high density. The composition will not be very sweet.

The cooking process is a little more complicated than all of the above, but you won’t find a better way to decorate cakes.

To diversify the taste of meringue for cupcakes, I advise you to add nuts, citrus zest or grated chocolate.

Components:

3 pcs. chickens eggs (whites only); a little citric acid; half tbsp. vanilla extract; ¼ tbsp. water; 150 gr. sl. oils; 1 tbsp. sah. powders.

Cooking algorithm:

Pour the whites separated from the yolks into a clean and dry bowl.
I mix the sugar in a saucepan. powder and water. Cook over low heat until the crystals dissolve.
Beat the egg whites while the syrup cooks. I add citric acid to them to form stable peaks and beat the mixture again.
Whisk and add syrup little by little. You need to continue beating until the mass begins to cool.
I add slurry into the cooled mass. oil. I'm whipping it up.
If the cream settles, you can put it in a cool place for 10 minutes and beat again.
I add vanilla extract and mix.

That's all, now the sweetness is ready, and therefore I rush to fill the cupcakes with cream.

#9 Chocolate ganache

Ideal for covering a cake with mastic, it can also be used to decorate cakes and cupcakes, and make fillings for desserts.

Ingredients:

high quality chocolate
cream with a fat content of at least 33%

For dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and one part cream with at least 33% fat content. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For milk ganache (30% cocoa content) you will need 3 parts milk chocolate and one part cream with at least 33% fat content. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache you need to take 3 parts white chocolate and one part cream with at least 33% fat content. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate; white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you're a beginner, it's best to start with a dark or milky ganache.

Instructions:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, place over medium heat, keep on heat until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and add the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes until the chocolate melts. Then gently stir the mass until smooth using a silicone spatula; you can use a whisk, but it must be completely dry! Place the pan over a VERY low heat and stir until all the chocolate pieces are completely broken up and the mixture is glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, warm up in the microwave at the lowest power.

Ganache

If you love chocolate, then you will definitely love this muffin cream. You can prepare it from the following products: chocolate (cocoa content 70%) - 225 g, cream 30% - 270 g, honey - 40 g. You can also use a variety of flavors, liqueurs or nuts if desired. First, combine the cream and honey in a small saucepan and place on low heat. Bring the mixture to a boil. Finely chop the chocolate, place it on a dish and pour over the hot mixture of honey and cream. The melting chocolate should then be stirred with a spatula until smooth. The resulting ganache should be put in the refrigerator for a short time, after which it can be used to decorate cupcakes.

#10 Lemon curd

This amazingly delicious cream is used for filling cakes, cupcakes, and tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs will not curdle.

Ingredients:

2 eggs
2 lemons
100 g sugar
30 g butter

Instructions:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, place the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it sit for half an hour so that the zest releases its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the refrigerator. The cream turns out so tasty that you can immediately increase the proportion of the cream and cook a larger quantity.

Cream is a decoration, an addition, after all, it is an elegance that can advantageously emphasize the taste of a dish or, conversely, ruin it. The process of preparing cream is similar to playing the flute - the more precisely the notes are chosen, the more refined the melody sounds.

To make the taste truly divine, you need to choose the right ingredients and arrange them correctly. At the same time, a good cream is a kind of discovery.

bird's milk

This recipe calls for using the mixture immediately after it is made. The cream hardens very quickly. Sometimes even a couple of minutes will be enough for this.

I recommend using it as a layer, and therefore first put “Bird's Milk” in the cold for 10 minutes, and only then start using it as a decoration.

Ingredients for preparation: 250 gr. sah. powders; 4 things. chickens eggs; 4.5 tsp citric acid; 1.5 tbsp. gelatin; 150 ml of warm water, boil it first.

Cooking process:

Soak the gelatin in warm water for 15 minutes to swell, but at this time beat the egg whites. Sah. powder and lime. The acid needs to be mixed and then added to the egg whites while beating.
During this time, the gelatin will swell, so place it in a water bath and melt, stirring.
Without stopping whisking, add gelatin into the mixture. Then beat everything again for 5 minutes.

As I already noted, the mass hardens quickly, so make a layer or apply a beautiful decoration to the cupcakes without delaying this process.

Butter vanilla cream

Kitchen tools:

mixer, deep containers, whisk.

Ingredients

Step-by-step preparation

Did you know,

that each prepared mousse has completely different flavor accords? Despite the fact that it can be prepared according to the same layout and combine the same ingredients. Let's look at several options for delicious cream, with which you can decorate and complement the taste of your cupcakes.

Video recipe

The presented buttercream recipe is one of the easiest ones, if you want to clarify some questions, watch the video.

Features of preparing a delicious butter filler

Regardless of what kind of cream you want to prepare, if it contains an ingredient such as oil, remember that it must be fresh and of high quality. Before whipping, cut the butter into sticks to warm it up a little.
It is better to beat the prepared butter in a bowl that should be placed in a bowl of cold water.
Confectionery decorations made from oil have a beautiful gloss and embossed texture. They can be processed because they are elastic.

Curd cream

You can make not only a very delicate and tasty cream, but also a healthy one. Just keep in mind that you need to buy full-fat cottage cheese, it should not be dry.

In this case, you can grind it until smooth.

As for adding cream, I advise you to use full-fat sour cream if it is unavailable. The cream will not suffer at all from this.

Components: 150 gr. cottage cheese and sugar. powder, sl. oils; 50 ml. cream; 2 drops vanilla essence.

Cooking algorithm:

I grind the cottage cheese. I put it in a bowl with cream and beat it with a blender. I introduce half a portion of sugar. powder and beat again.
Sl. I take softened butter, put it in a bowl and beat. Then I introduce another part of the sah. powders.
I add the butter mixture and the curd mixture into one bowl and mix to get a homogeneous mixture.
I add a few drops of vanilla extract. I stir the cream again.
I fill the pastry syringe and use the cream to fill the cupcakes.

Protein custard

Cooking time:

10 minutes.
Number of servings:
4.
Kitchen equipment:
mixer, deep dish, saucepan, pastry syringe, food coloring, pastry thermometer.
Calorie content of the product:
387 kcal.

Ingredients

How to make muffin cream perfectly textured and thick is a matter of practice and time. Each time you will hone your skills, pleasing the eye with a high-quality cream.

Muffins with custard will also be a great idea for a children's holiday table.

Video recipe

The recipe proposed above is quite original and requires strict adherence to the recommendations, which you can see in the video.

Butter cream for muffins

Cooking time:

10 minutes.
Number of servings:
8.
Kitchen equipment:
mixer, deep bowl, whisk, knife, pastry syringe.
Calorie content of the product:
233 kcal.

Ingredients

Step-by-step cooking recipe

Muffin cream, as a great idea for a recipe for decorating delicacies on top in the form of balloons, is very popular with kids.

Video recipe

I hope you liked this recipe, it is simple and easy to prepare, see for yourself, watch the video.

Baking custard

Don’t forget that as the cakes bake, they will become porous inside. And outside they will grow very large. Therefore, I place them at a decent distance from each other. First, I put the baking sheet with the preparations in an oven preheated to 210 degrees. At this temperature, my eclairs will bake for 10 minutes. Reduce the degrees to 180. And leave the cakes for another 25-35 minutes in the oven.

Attention! How long the eclairs will sit in the oven depends on their size. For small custards, 20 minutes is enough.

My today's “slender” eclairs took 15 minutes to prepare.

My conclusion about adding milk to the dough

If you replace water in a recipe with milk, then you need about the same amount of milk as water. Nothing changes in the preparation of the dough either. As a result, the cakes are tender and soft. I didn’t notice much difference with eclairs prepared entirely in water, but many housewives are accustomed to dough with milk - and prefer this recipe!

The only thing I wouldn’t recommend doing is replacing the water completely with milk, in which case the dough turns out a little rubbery.

I talked about the classic choux pastry. Let's move on to the cream right away.

Options for making muffins with cream

There are about 1000 types of muffins. Different in texture and taste, easy to prepare, they will definitely become one of your favorite desserts; you just need to decide on the filling.

For example, an excellent refreshing summer option would be. They are moderately sweet, with a slight sourness.
For zest lovers, this would be a good idea. You can add chocolate chips to this recipe. The perfect combination of chocolate and orange will captivate you with its sophistication, and you will want to make this delicacy again and again.
—Muffins with sour cream—they turn out moist and soft. The consistency of the dough for this type of muffin should be semi-liquid.
An option for vegetarian cuisine would be those that do not involve the use of eggs.

Today we looked at several options for preparing muffin creams, which are good in texture and shape for decorating confectionery products. Leave your feedback and wishes, I will definitely answer you.