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.

Step-by-step video recipe

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.

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 mixture, 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.

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.

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.

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.

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 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.

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 add 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.

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 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.

Cupcakes are cakes small size. Recently they have gained great popularity in the confectionery world. Most often, biscuit dough is used for their base, to which vanilla, cocoa, ground almonds, pieces of fruit or marmalade are added to taste. . The top of the mini-cake is beautifully decorated with cream using a special pastry syringe. Cream for cupcakes can be different. The main thing is that it goes well with the biscuit itself.

Cupcakes with cream. Swiss butter meringue

This famous cream can be prepared at home. Roses from it turn out beautiful and retain their shape remarkably for a long time. It requires the simplest products.

Required ingredients:

• proteins (chicken) – 3 pieces;
• butter (butter, soft) – 250 g;
• regular sugar – 85 g;
• salt (table salt) – a pinch.

Preparation:

Lightly beat chicken whites and regular sugar in a water bath. As soon as the sugar dissolves and the mass becomes homogeneous, remove from the stove. Add salt and beat well with a mixer. Whipped whites should be stiff. In a separate bowl, beat soft butter until fluffy. Add vanilla sugar and beat again. Then literally add the whipped butter one teaspoon at a time to the egg mixture, beating each time with a mixer. The finished product can be stored in the refrigerator for a maximum of 72 hours.

Citrus curd

Citrus curd is excellent for any cake, this onerecipenot only forcupcakes with cream. At first glance, it seems that it is difficult to cook, but it is not so. The basis of Kurd is citrus juice, most often lemon. Less commonly used are oranges, tangerines or grapefruits. Thanks to the acid contained in citrus fruits, eggs do not curdle. The amount of sugar must be adjusted based on the acidity level of the fruit. The recipe also contains butter, it must be of excellent quality, without a margarine aftertaste.

Required ingredients:

• lemons (medium size) – 2 pieces;
• eggs (chicken) – 2 pieces;
• sugar (regular white) – 100 g;
• butter (butter) – 1 full tablespoon.

Preparation:

Carefully remove the zest from one lemon. Squeeze lemon juice from both fruits. Mix zest, juice and sugar. Separately, beat the eggs using a regular fork.

Mix beaten eggs and lemon juice, leave for 30 minutes, then strain. Add butter to the resulting mixture and place on the stove. Cook over low heat until the curd thickens, stirring occasionally with a wooden spatula.

Simple recipes for cupcake creams

Oil cream

The simplest and fastest recipe. This cupcake cream holds its shape perfectly and produces beautiful and neat roses. But there are also disadvantages - he loves the cold, so the finished cakes must be stored in the refrigerator.

Required ingredients:

• butter (butter) – 150 g;
• powdered sugar - 6 tablespoons.

For this recipe, be sure to use good quality butter. Otherwise, the taste of margarine may ruin the taste of the cakes. You can make your own powdered sugar by grinding regular granulated sugar in a coffee grinder.

Preparation:

Beat soft butter with a mixer with a small amount of powdered sugar. Then, without stopping whisking, gradually add the remaining powdered sugar. After this, beat with a mixer for 5-10 minutes until an air mass forms. Place the resulting mass in the refrigerator.

Curd cream cheese

Making your own cream cheese is easy and quite quick. This cupcake recipe will appeal to all cream cheese lovers. The cream turns out thick. It is ideal for decorating pastries and cakes.

Required ingredients:

• curd cheese (chilled) – 500 g;
• powdered sugar – 150 g;
• butter (butter, room temperature) – 180 g.

Preparation:

Using a mixer, beat the butter and powdered sugar. Then add curd cheese and beat again. The cream should be homogeneous.

If you don't have cream cheese, you can also use cream cheese.

Custard

A traditional recipe made with eggs, milk and no wheat flour. It is easy to prepare, the cakes with it turn out very tasty, with a pleasant aroma of vanilla.

Required ingredients:

• milk (fat content 2.5%) – 150 ml;
• butter (butter) – 200 g;
• vanilla sugar – 1 teaspoon;
• regular sugar - 4 tablespoons;
• eggs (chicken) – 2 pieces.

Preparation:

Pour the milk into a bowl, put it on the stove, and bring to a boil. Add regular sugar to the milk and mix. In another bowl, beat the eggs with a whisk. Pour hot milk into the egg mixture in a thin stream, whisking continuously. Place the egg-milk mixture on the stove, stirring constantly with a wooden spatula, and bring to a boil. Immediately turn off the stove and cool the mixture slightly. Beat soft butter with a mixer, add vanilla sugar at the end. Then pour in the slightly cooled milk mixture and beat again with a mixer until a thick cream is obtained.

Recipes for making cupcake cream was last modified: May 19th, 2016 by MaximB

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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.

On the eve of the holidays, many housewives begin to think about making their own beautiful and tasty, and even unusual-looking desserts.

A serving of cupcakes with cream meets all these requirements. Small cupcakes with cream can add a special mood to the holiday.

You can make the cream composition cheerful and bright or in a pastel tone. You can decorate the top of the cupcakes with chocolate, ripe berries, nuts or fruits.

Small cupcakes can lift your spirits and add variety to your holiday table. They are prepared from a biscuit base covered with a cloud of cream on top, resulting in a very beautiful dessert, as in the photo.

Thanks to this serving of the dish, there is absolutely no need to cut the cake into portions, because everyone will take their own portion of the cake in the form of cupcakes.

Baking cupcakes with cream is a really good idea. Each guest will be able to enjoy a delicious dish, and sometimes even several servings of dessert at once.

You can make different creams for cupcakes. For example, a chocolate composition that includes real dark chocolate.

Recipes are becoming more and more varied every day, and therefore, being fully prepared, you can perfectly prepare for the holidays.

Read my article, make bookmarks, prepare delicious desserts with inspiration and love for your family and guests. Small homemade muffins will be appreciated by those with a sweet tooth and gourmets.

Protein cream for cupcakes

This protein-sugar composition is distinguished by the fact that it holds its shape remarkably well. Prepare a creamy mixture from simple ingredients that can easily be purchased at your local grocery store.

It will be tasty, refined and at the same time unusual. Many people like the light, airy protein composition.

And if you try it at least once, you will become a fan of cupcakes with protein cream, which will become your favorite.

Components:

200 gr. Sahara; 120 ml water (you need to take it warm); 5 pieces. chickens eggs; 2.5 gr. citric acid.

Cooking algorithm:

1. I pour warm water into the ladle and add sugar. I put it on the stove and make syrup.
2. I add citric acid to the sweet water and stir constantly. 7 minutes will be enough. In a glass bottom bowl, separate the whites and yolks. I use only whites; the yolks can be put in the refrigerator.
3. I beat the egg whites with a mixer until they form a large foam. I add sweet water into a bowl with whipped egg whites. I mix the products with a mixer.
4. The mixture must be beaten for 7 minutes. That's all, the cream for the cupcakes is ready, it holds its shape well, and therefore you can make voluminous caps for a dessert that you prepare with your own hands.

“Cheese” with cream for cupcakes

You can prepare Cheese cream in just half an hour. It will perfectly hold its given shape, tender and airy.

A portion of cupcakes will turn out very beautiful and will keep well at room temperature even for a couple of days.

I advise you to put the cream in the refrigerator for 2 hours before using it to prepare the cheese cream.

Components:

100 ml cream with a fat content of 33%; 80 gr. sah. powders; 450 gr. curd cheese; a little vanilla.

Cooking algorithm:

1. I whip the cream, it will be thick.
2. I transfer the cheese into them and sprinkle with sugar. powder. Whisk until all ingredients are thoroughly mixed.

The salty cheesy taste of the delicacy will be appreciated by everyone who loves desserts.

Oily citrus cream

Buttercream with citrus aroma can be used for cakes and fruits. Subtle notes of citrus will add a special sourness to baked goods. This cream flavor will appeal to all sweet tooths.

Components:

1 piece each orange and lemon; 2 pcs. chickens eggs; 100 gr. Sahara; 30 gr. sl. oils

The cooking algorithm is described step by step:

1. I remove the zest from the lemon. I chop as finely as possible. The orange is needed to make juice, and you also need to squeeze it out of the lemon pulp.
2. I'm whipping chickens. eggs, add citrus juice to them.
3. I let the mixture sit for 30 minutes. I filter. I pour it into a ladle and leave it to cook.
4. I add sl. to the mass. oil, stir constantly and cook for 15 minutes. The composition needs to thicken. I let the mixture cool and decorate the tops of the cupcakes at my own discretion.

The oil composition must be prepared on the basis of high-quality slurry. butter!

Chocolate cream with mascarpone

It is better to use dark chocolate with a cocoa content of 70%.

Components:

200 ml cream with a fat content of 33%; 350 gr. mascarpone cheese; 1 chocolate bar; 150 gr. sah. powders.

Cooking algorithm:

1. Sah. I mix the powder and add cream. Beat and add mascarpone to the resulting mass.
2. I break the chocolate into pieces, put it in a ladle and send it to a water bath.
3. I melt warm, but not hot chocolate, and pour it into a mixture based on cheese, cream and sugar. powders. I mix all the components together so that they become a single homogeneous mass.

Curd butter cream

The composition of the cream is light, airy, juicy. This delicacy is a true find for all those who want to prepare a very tasty dessert.

The recipe indicates that the cottage cheese should be ground through a fine sieve and allowed to cool. Sl. Butter, on the contrary, must be used soft.

Components:

70 gr. sl. oils; 180 gr. cottage cheese (less fat content); 50 gr. sah. powders; vanillin.

Cooking algorithm:

1. Sl. I send the oil to a water bath.
2. I add cottage cheese to the mixture.
3. Whisk the ingredients until they are homogeneous.
4. I add sugar. powder and a pinch of vanilla. I stir the mixture until it becomes dense in consistency. The cream can be used to decorate dessert.

Custard: English recipe

The recipe is not easy to prepare. But with some effort, you can prepare a delicate cream, and your efforts will be appreciated.

This is a very tasty composition, you can make cupcakes or eclairs with it, even layer cakes for homemade Napoleon.

Components:

400 ml milk; 120 gr. Sahara; 60 gr. sl. oils; 1 PC. chickens egg; vanillin and 1 tbsp. starch.

Cooking algorithm:

1. Chicken Mix the yolk with starch and sugar. The components need to be heated in a water bath. You need to constantly stir the composition.
2. I pour in the milk, it is important that the product is fresh and cool. During heating, the milk will curdle, and therefore it will not be possible to make cream.
3. I heat until it boils, when the mass is covered with bubbles, the saucepan must be removed from the bath. You need to add soft slurry to the mass. butter, stir slowly. You will get a tasty filling.

Cheese cream

Cupcakes with cheese cream look very impressive, see the photo.

You should buy cheese in the store, then let it stand in the refrigerator for a couple of hours so that the mass cools thoroughly before cooking.

Components:

120 gr. sl. oils; 340 gr. TV cheese; 130 gr. sah. powders; vanillin.

Cooking algorithm:

1. Sl. The butter needs to soften at room temperature. Take the product out a few hours before cooking.
2. I beat the sugar. powder etc. butter together for 5 minutes. The mass will have a thick consistency. I put TV into it. cheese and vanilla.
3. I mix the ingredients. That's all, the cream is ready for making mini cupcakes for the holiday. Enjoy your meal!

Banana cream with condensed milk

Chocolate sponge cake goes perfectly with this creamy composition. If you decide to make cream, I advise you to take note of this recipe.

The decoration will have a liquid base, it looks great!

Components:

2 pcs. bananas; 90 gr. sl. oils and condensed milk.

Cooking algorithm:

1. The cream can be made thicker by replacing condensed milk with sugar. powder or add less bananas. Warm word I put the oil on the table for 1 hour at room temperature.
2. Condensed milk etc. I put the butter in a bowl. I beat with a mixer. The mass should not flake.
3. Mix the bananas in a bowl until the mixture becomes a soft paste.
4. I beat it with a mixer. That's it, the cream is ready to be applied to the cupcakes.

• Banana cream may not hold its shape well due to its liquid texture. I advise you to make it thick and dense by placing it in the refrigerator for 30 minutes. You need to stir the cream every 10 minutes.
• Be sure to cover the mass with banana cream with special food. film. This is due to the fact that bananas turn black when exposed to air.
• Cupcakes with cheese cream retain their appearance well, and therefore this treat can be prepared for future use. It will not dry out or deteriorate for several days.
• To make cheese caps for cupcakes, you should take sl. cheese, but you can use curd composition. It is better to give preference to cottage cheese, as it has the ideal structure for sweet desserts.
• To make a cream portion of Cheese, you should use sl. the butter is of a soft consistency, but the cheese needs to be allowed to cool thoroughly in the refrigerator. By observing these conditions, it will be possible to make a lush cream that retains its shape remarkably well.
• The creamy cheese composition stores well in the refrigerator. The mass will not deteriorate within 5 days.
• You need to decorate cupcakes with fruits or frozen berries. Products should be defrosted in advance. Otherwise, the appearance will be spoiled. The taste may also suffer, so it is better to follow my advice.
• A creamy layer for a sweet tooth should be prepared with a double portion of sugar. powders. The recipe allows you to change the proportions of sugar.
• All types of creams are prepared quickly, with the exception of the custard method. Cooking takes up to 20 minutes. You can make the cream mixture before serving the cupcakes.
• As a decoration, you can take coconut shavings, grated chocolate or a cherry. Show your imagination by creating a real culinary masterpiece in your own kitchen!

Bake this dessert for your loved ones, make different creams, and in return receive the happy smiles of your dear guests. Is there even better gratitude than their happy faces?

Read other recipes on my website. I am sure that you will discover new desserts that are not at all difficult to prepare at home, even without much culinary experience behind you! Good luck!

My video recipe

Cupcakes are small cupcakes from America that have become widespread in our country quite recently.

Their peculiarity is the characteristic cream “rose” crowning them on top.

The cream is made according to different recipes and using a wide variety of ingredients:

from the most sophisticated to the most simple.

In this article we will tell you how to make cream for such cupcakes.

Recipe with cream

Ingredients:

• Butter – 200 grams;
• 0.5 cups heavy cream;
• Chicken eggs (yolks) – 2 pcs;
• Granulated sugar – 140 grams;
• Gelatin – packaging;
• Vanillin - to taste (optional).

Cooking method:

• 1. Beat the eggs. In a medium saucepan, stir and beat the egg yolks with sugar and vanilla. Then gradually add the cream, remembering to stir the mixture. Finally, add the heated gelatin - follow the instructions on the package to dissolve it.
• 2. Place in a water bath. Place the pan over boiling water in a steam bath and keep it there, stirring the contents of the pan in a circular motion. After a few minutes, reduce the heat. When the egg mixture has completely thickened, remove the pan from the heat and cool. Congratulations—you've made egg fondant, the main component of yolk custard. All that remains is to finish the creamy mass itself.
• 3. Mix the cream. The frozen butter from the refrigerator must be heated and softened with a fork so that it is the same consistency as the egg fudge. These two different components then need to be transformed into a single, dense, and very fluffy homogeneous mass. To do this, transfer the oil to a separate container (with high walls) and work with it with a fork. Then, using a spoon, add a little egg fondant into the container, and then connect the mixer. A few minutes of productive work - and part of the cream is ready. Then add a little more fudge and beat the cream again with a mixer. And so on until the end.

Recipe with cottage cheese

Ingredients:

• Cottage cheese (fat) – 150 grams;
• Slightly melted butter - 150 grams;
• Powdered sugar - 150 grams;
• 250 ml milk;
• Vanilla essence - a drop or two is enough.

Cooking time: 15;

Number of servings: 5-6;

Number of calories: 280 kcal per 100 grams.

Cooking method:

• 1. Beat the cottage cheese. Preparing the cream begins with kneading the cottage cheese and turning it into a semi-homogeneous mass. This process is most conveniently carried out using a blender or mixer, but you can also use a regular kitchen whisk, although in this case the process will take 10-15 minutes. While whipping the curd mass, pour 25 ml of milk into it and continue whisking the mass, monitoring its consistency. If the curd mass has become fluffy and homogeneous, then add a couple of drops of essence and stir the curd a little more with a spoon.
• 2. Beat the butter. Set the container with the fluffy curd mass aside and take out the butter, which should be stored at room temperature, and therefore slightly softened and melted. Mix the butter with powdered sugar in a separate bowl and beat it with a mixer until it “swells” and becomes foamy.
• 3. Mix butter and cottage cheese. Finally, as a final chord, we need to combine these two components, which make up our main ingredient for the creamy mass. The fluffy butter and curd masses should be mixed and gently beaten at medium speed, and then refrigerated for twenty minutes.

Recipe with chocolate

The peculiarity of this recipe is radically different from the previous two, as well as the taste characteristics of this cream, since this characteristic is chocolate.

Cooking time: 70 minutes;
Number of servings: (approximately) 6 servings;
Number of calories: 340 kcal (per 100 grams).

Ingredients:

• Chicken eggs (whites) – 4 pcs;
• Real dark chocolate – 200 g;
• Granulated sugar – 100 gr.

Preparation:

• 1. Prepare the ingredients. Before you start cooking, you need to properly prepare all the ingredients. First of all, break the chocolate bar into pieces and melt it in the microwave. Cool the eggs in the refrigerator, and then separate the whites from the yolk, and then place them in a separate container.
• 2. Prepare the egg mixture. Beat the chilled egg whites in a blender for 10 minutes until smooth and viscous. Then add granulated sugar to this mass and beat for some more time. The finished protein mass will resemble fresh sour cream in its density and thickness, and there should be no pieces of sugar - it should all dissolve in the protein.
• 3. Add chocolate. Let the melted chocolate cool slightly, and then gradually begin pouring it into the whipped egg white mixture, while making circular movements with the spoon. Beautiful chocolate stains will remain - this does not bother us at all.
• 4. Start baking the cream. This type of cream can be considered as an independent dish, so you can experiment, for example, try pouring a little cream into silicone molds and putting them in the oven, baking for an hour at a temperature of 130 degrees. The result will be something like chocolate marshmallows, but much more tender and pliable.

Cooking time: 30 minutes;
Number of servings: 1 serving;
Number of calories: 300-350 kcal (per 100 grams);

Ingredients:

• Butter – 200 g;
• Chicken eggs (yolks) – 2 pcs;
• Granulated sugar – 140 g;
• 0.5 glasses of milk;
• A tablespoon of cocoa.

This custard recipe is also known as “creme charlotte” - it is often used in expensive cakes in many Western European countries, and has a whole bunch of variations, mainly due to its malleability and compatibility with almost any decent ingredient, for example with aromatic alcoholic drinks such as rum or amaretto, or with fruit essences.

In this case, we use only one tablespoon of cocoa as an additional ingredient to add flavor.

How to prepare cream cocoa? Everything is more than simple, because this recipe is just a slightly modified previous recipe we described for a cream based on egg yolks, only instead of packing gelatin and vanilla sugar, you need to throw a spoonful of cocoa into thoroughly beaten egg fondant.

That's all the changes. At the same time, the dessert completely changes (and not for the worse) its architecture, aromatic properties, and taste. By this, the author of the recipe only wants to show that the scope for experimenting with this type of custard, in contrast to the more demanding protein cream, is practically unlimited. Feel free to experiment and create your own creamy masterpieces.

Recipe with egg whites

Cooking time: 30 minutes;
Number of servings: 1 serving;
Number of calories: 194 kcal (per 100 grams).

Ingredients needed for cooking:

• Egg whites – 3-4 pieces (if the eggs are small, then 5 pieces);
• Granulated sugar – 100 grams;
• Vanillin or vanilla sugar - one sachet;
• Citric acid - on the tip of a table knife.

Step by step cooking method:

• 1. Prepare the egg white. The eggs must be broken very carefully and the whites separated from the yolks, placing them in a fairly deep container - preferably in a saucepan, because the volume of the mixture will increase significantly during the cooking process. In this case, it is best to prepare the proteins for use one day in advance, leaving them to cool in the refrigerator overnight so that the protein mixture acquires the necessary elasticity and beats easily. The total mass of the protein should be approximately 120 g. Beat the cooled protein using a mixer, blender, or a regular whisk until it reaches homogeneity and the surface of the mass is covered with thick foam.
• 2. Add other ingredients. Pour the sugar into the protein mass, press and mix the contents of the bowl with a fork, then add vanillin and citric acid, stir again. You should have a thick and homogeneous mixture. This is the cream in its original state, now it needs to be given a more appropriate consistency.
• 3. Place the cream in a steam bath. The container with the cream mass, which is still far from being used in the culinary business, must be placed in a steam bath with boiling water, while the boiling water should “breathe into the back” of the bottom of the container with the cream, framing it with clouds of steam. As soon as the water begins to boil, immediately use a mixer and beat the cream mass very thoroughly for about eight minutes, watching how the remaining sugar and vanillin dissolve into a thick, homogeneous mass. Then remove the dishes from the boiling pan and stir the same amount. The cream will thicken and change consistency before your eyes.

Whip the mixture until it thickens to a marshmallow-like consistency. Ideally, the cream should not even fall off the tablespoon when tilted - it is so thick and dense.

In fact, that's all. Usually, finished creams in confectionery are colored with food coloring, and various flavorings are often added to them, but in our classic method of preparing creams, a pure protein confectionery decoration is obtained. muffins

Different types of cupcake creams

Historical reference

Cupcake (i.e. literally cup and cake - cake in a cup) is a product of American culture, a traditional American delicacy, the first mention of which dates back to 1796, in the cookbook of Amelia Simmons.

Half a century later, another American, Eliza Lasley, popularized this dessert dish in her cookbook, while creating a fashion for small cakes in America, which in the future resulted in the creation of cupcakes with their signature cream top.

Around the same time, the now classic recipe for baking cupcake dough was invented, which can include many components, but must contain four ingredients: flour, sugar, butter and eggs. Around the same time period, the approximate dimensions of the delicacy were formed: this is a dessert, one serving of which is designed for one person and on average is about 60 grams and 5-6 centimeters in volume.

Although the average person is more interested not in the size of the cakes, but in their nutritional value. And for good reason: despite its small size, the cupcake, like any sponge cake, is quite high in calories, and that’s even if you don’t take into account the cream.

On average, the calorie content of cupcakes is about 350 kcal, although there are recipes for low-calorie cupcakes, and even low-calorie cream for cupcakes, but they cannot be classified as “sweets” or even “confectionery”, so nothing of the kind was given in this article.

It is unknown who actually invented cupcakes, but it definitely happened in the USA. It’s safe to say that at that glorious time in the early 19th century, the good old baked goods we know were created, and modern Americans, honoring traditions and still remembering its unwritten rules, came up with modern cupcakes with the signature “rose” on her.