Cream cupcakes. A cream for cupcakes that keeps its shape: from cottage cheese, chocolate, cream

How to decorate small cupcakes under the buzzword cupcakes? Cream, of course! After all, "cupcake" means a little cake or a cake for a fairy! The cream must necessarily be tasty, but besides that, it must keep its shape if it will be on the table for a long time at room temperature.

One of the most popular creams is oil. For such a cream, it is necessary to take the best oil with a fat content of 82.5%, no less. This butter will be perfectly whipped, and the cream will have a smooth, uniform texture. But oil has a tendency to melt, you say. True, but to prevent this from happening, we will add chocolate to the cream, also only of the best quality and from a good manufacturer. I suggest making a cream with white chocolate, but if you wish, you can do it with dark chocolate, this is at your discretion.

So, in order to prepare a cream that holds its shape at room temperature, let's prepare the products according to the list. Let's get the butter out of the refrigerator in advance so that it is at room temperature, we will do the same with condensed milk.

Pour the chocolate into a container and put it in the microwave to melt. By the way, if there is no microwave, then you can do it even in the oven, the main thing is to set the temperature to a low, about 80 degrees.

In the meantime, the chocolate is melting, transfer the softened butter to a bowl and begin to beat it with a mixer. The oil should lighten.

Now add the condensed milk to the butter.

We also mix everything with a mixer until smooth. We follow all the time how our white chocolate melts. I take it out even when visually it has retained its original form. It will seem like it hasn't melted yet, but it isn't. When you start stirring it with a spoon, it turns into a homogeneous smooth mass.

Mix it and pour it into the oil mixture.

Beat everything well again, you get this cream consistency. Butter cream with white chocolate is ready. Now it can be put in the refrigerator for a short time, 15 minutes is enough. It will become denser and can be applied to cupcakes. And thanks to the chocolate, the cream will keep its shape well. I advise you not to keep such a ready-made cream in the refrigerator for too long, as it can thicken very much, which will make it difficult to apply it to cupcakes.

A cupcake cream that holds its shape even at room temperature is ready.

Now you can start making cupcakes. We will prepare all the products.

Beat the softened butter with sugar, then add eggs, a pinch of salt, and beat as well.

Then add milk, flour with baking powder in parts, whisking.

We lay out the finished dough in tins for 2/3 of their height. We bake in an oven preheated to 180 degrees for about 20 minutes. I baked in 2 passes.

Put the finished cupcakes on a table or plate and let them cool.

The cupcakes can now be decorated with cream. We transfer the cream to a pastry bag with a nozzle.

We put the cream on each cupcake.

The top of the cream can be decorated with chocolate pearls or colored cake sprinkles, whichever you have in stock.

The cupcakes are ready. We place them on a large platter and place them on the table. Thanks to the chocolate contained in the cream, the cream will keep its shape well at room temperature. We make tea or coffee and enjoy dessert.

Hello everyone. Today we will prepare a super cream, which is suitable for interlayers of biscuit cakes, for leveling cakes, and for creating delicious caps for cupcakes. Yes, yes, it's all about him, about the so-called cream - cheese. Just 3 ingredients, 10 minutes and it's ready.

If you've read my previous articles, you already know that this is my favorite. The first time I met him was about half a year ago. And this is by far the best combination.

There are two versions of this cream: butter or. Since there is some kind of trouble with cream in my city, I most often do it with butter. For a lighter version, you should still choose cream.

As I wrote above, this cream requires only 3 ingredients - cream cheese, butter (or cream from 33%), and powdered sugar. There are also 3 rules for a great result.

Firstly, these very ingredients must be of good quality, that is, it must be just curd cream cheese, not melted in any way! I use Hochland, Violetta or Almette cheese. Fortunately, now you will definitely find one of the options I have listed on the shelf of any store. I will show you the photographs of the packages so that you know what to hunt for.

There is also such an option, it comes in packages of 2 kg., I take it by weight in a confectionery store.

Recently, the Magnet network found such a cheese - Violetta, it was scary to take a previously unknown product, but there was no other cheese there. My fears were not justified, the cheese is quite suitable both for cream and for baking cheesecakes. The jar in the picture weighs 400 grams. It turns out very economically, it costs about 200 rubles.

But most often I take Almette, probably because you can always find him on the store shelf.

The next obligatory item - butter should be at room temperature, but the cheese, on the contrary, should be well chilled! Regarding the oil, one more important point, if you want a snow-white cream, then look for an oil of the same color, because if the oil has a yellowish tint, then the cream will come out the same. For me, this is often not important, but for the Red Velvet I still take white oil, but this is purely for a brighter contrast.

Well, the third point is powder. Granulated sugar is not suitable here, it will not dissolve in our cream. I also add vanilla sugar. I want to note right away that if you choose good vanilla sugar, the one that natural vanilla contains - Dr. Oetker, for example, there will be small particles in the finished cream - black dots. If you don't want this, take another.

So, how to cook cream cheese cream (cream cheese) at home, step by step recipe with photos.

Ingredients:

cream cheese - 300 gr.
butter - 100 gr.
icing sugar -60 - 80 gr.

Preparation:

Place butter at room temperature in the mixer bowl. Beat it on medium mixer speed for 1-2 minutes.

Next, add powdered sugar to the butter, beat until whitening and increase the mass. At the same stage, add vanilla sugar, vanilla extract, if you like. It will take 7-9 minutes to whisk, depending on the power of your mixer.

The finished cream may seem too soft to you, I assure you it is not. Place it in the refrigerator for a couple of hours and you will see how dense it is and how well it holds its shape.

I warn you, you do not need to beat the cheese for a long time, if you have a spatula attachment, then you can simply stir it into the beaten butter. If you beat it for a long time, the cream will exfoliate.

This is how it looks on the cupcake tops. See the yellowish hat here? This is all because of the oil, try to choose a good 82.5% oil and the whitest of all. Well, it is necessary to whip the butter for a long time, until it whitens.

If your cream has gone in lumps, then you either overwhelmed the mass, or the cheese storage technology has been violated. It cannot be frozen, and if it suddenly freezes in the store, then there will definitely be lumps. Then such cheese must be punch through with a submersible blender until smooth.

On cream, the cream turns out to be snow-white and lighter.

You can experiment with the amount of powdered sugar. I add a little less.

Yes, and one more thing. You can add both food dyes and berry puree to this cream to give an interesting shade. I like the blueberry version. Strawberries, cherries, black currants, blackberries are also suitable.

I will add photos for example. Coating the cakes with this cream, colored with the food gel dyes Amerikolor and Top-product.

I hope I didn't scare you with such a long article. In fact, this cream is done very quickly.

As you can see, if you choose a good oil, then the cream will be relatively white, well, maybe only slightly with a creamy shade.

Here, a cake with a layer of such a cream. This is new (the recipe is available from the link, just click on the name).

I smooth almost all my cakes with this cream, I like it in my work, and it does not flow in the heat.

This amount of cream is enough for me to flatten a cake with a diameter of 18, a height of 8-10 cm.

If you want to decorate cupcakes with it, then one cupcake takes 30-50 grams of cream, depending on how high you are going to make a hat.

All the necessary tools for the job can be purchased at the Bakerstore. I recommend it to everyone, because personally, in my city, the prices in confectionery stores for all components are several times more expensive. And by the way, when ordering, you can write a promo code maribela, according to which you will have a 5% discount from the very first purchase.

Before decorating a cake or cupcakes, you need to get the cream out of the refrigerator in 15 minutes in order for it to warm up a little, otherwise it is inconvenient to work with the cream and the edges of the roses will tear when placed on the cake.

Also, during leveling, the cake should be periodically sent to the refrigerator so that the layer hardens a little.

This cream cheese can be frozen, and even covered with mousse cakes, used under mastic or filled with colored glaze. Since it contains butter, almost nothing happens to the cream.

By the way, in one of the following articles I will describe the process of making the legendary. Do not miss!

I can't believe it, but I finally did it: I collected all my favorite recipes for cupcake creams in one place. Cupcakes turn out neat and beautiful if the cream keeps its shape well. Another prerequisite for pretty cake hats is good pastry bag skill. It takes practice, a lot of practice.

You can fill a bag with cream, place an empty bowl next to it, and start exercising. Squeeze a small amount of cream onto the cupcake, then remove the cream with a spatula into a bowl and squeeze a new portion onto the same cake. And so on until the result suits you. The deposited cream can be transferred back to the pastry bag and the decorating experiment repeated.

Let the neat hats not come out right away, this is a matter of practice, do not worry. Despite the clumsy hats, the cakes are delicious, homemade, from the ingredients you know.

1.Cottage cheese with butter

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

How to cook:

A very simple cream to prepare, even a beginner can handle it. Allow the butter to warm and the mascarpone to cool (it is best to keep the cheese in the refrigerator until added to the cream).

Using a mixer, beat the butter and powder until fluffy and light. Add cold cheese to the cream only after the powder and butter have been well beaten, so that later you do not get the feeling that the powder is creaking on your teeth. Using a hand mixer, it will take 8-10 minutes to beat, if you have a planetary (stationary mixer) - 5-6 minutes, no more.

The powder will quickly dissolve in warm oil, then gently mix the mascarpone into the creamy mass and beat a little more until smooth.

In a pastry bag, such a cream can be stored for 5 days, while maintaining all its properties and structure. You can't call the cream too delicate - after all, curd cheese and powder in the union keep their shape very well. Even at room temperature (about 17-20 degrees), cake or cupcakes can stand for a couple of days without losing their shape.

Such a cream can be made chocolate by adding 2 tbsp. spoons of quality cocoa. For a colored cream like pink, you can stir in a little raspberry puree.

To make mashed potatoes, defrost the berries (you can use fresh ones), chop in a blender. Add two tablespoons of berry puree to the cream and stir.

2.Made of curd cheese and cream

A variation of the previous cream, only whipped cream is used instead of butter.

Heavy cream (no more than 33%) - 100 g
Powdered sugar - 70 g
Cream cheese - 500 g

Whisk in chilled cream (100 g) first. Cream less than 33% fat will not work for this recipe.

Before whipping the cream, refrigerate not only the cream itself, but also the bowl in which you will whip, as well as the mixer beaters. I put the mixer beaters and a packet of cream in a bowl and put everything in the freezer for 10 minutes.

So, whip the cream at maximum speed, even if it seems that nothing is happening and it remains liquid, whip it anyway. From the fifth minute on, stop more and more to lift the cream on the whisk and check if it holds its shape. Otherwise, the cream will turn to butter.

If you accidentally peppered the cream, this is not a universal tragedy. Just add 1 tbsp. spoonful of cold cream and stir again. The cream will return to its previous structure.

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

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

Prepare the following ingredients:

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

How we cook:

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

4.Oil cream with boiled condensed milk

We will need:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until fluffy (it will take about 5 minutes).

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

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

5 curd soufflé

Unsweetened curd mass or cottage cheese - 500 g
Granulated sugar - 1 tbsp
Eggs - 2 pieces
Vanilla extract - 1 tsp
Gelatin - 25 g
Butter - 125 g

Cooking method

Beat the yolks (2 pcs) with 0.5 tbsp. sugar and vanilla extract.
Add softened butter. Beat thoroughly with a mixer.
Pour gelatin with hot water (not higher than 60 C), see the amount of water on the package, soak for 10 minutes, stirring occasionally.
Beat egg whites with sugar until firm peaks. If you are using homemade cottage cheese in the recipe, rub it through a metal sieve so that there are no grains. Add the yolk-oil mixture to the curd mass, beat well.

After that, pour warm gelatin into the cottage cheese, without stopping to beat with a mixer.

Then add the whipped egg whites in small portions and mix gently. If you want a colored cream, add a small amount of berry or cherry puree.

Since the cream thickens very quickly, place on the cake without slowing down.

6 white chocolate cheese cream

A wonderful combination of white chocolate and cream cheese flavors.

White chocolate - 200 g
Softened butter - 200 g
Powdered sugar -150 g
Cream cheese curd - 250 g
Vanilla extract - 1 tsp

Cooking process

We melt the chocolate in the way you are used to. I do it on a water bath, I describe it in detail here:

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

To help the cream hold its shape better on cupcakes, it is recommended to refrigerate it.

7 chocolate ganache

The silky texture of the cream is perfect for delicate cupcakes. The cream needs to be cooled well and let it brew, so prepare it in advance. I usually cook in the evening, leave it at room temperature overnight, and decorate the cupcakes in the morning.

Cream with a fat content of 33% -250 ml
Liquid honey - 50 g (if yours is thick or candied, melt it in the microwave or in a water bath).
Instant coffee - 1 tbsp. l.
Dark chocolate (cocoa content at least 60%) - 200 g
Butter - 75 g

Step by step cooking process

Bring honey, instant coffee and cream to a boil over low heat (no need to boil).

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

We tighten the bowl with cling film, leave it to infuse overnight (you do not need to put it in the refrigerator).

The next day, ganache can be used to decorate cupcakes and cakes.

8 protein cream (Swiss meringue)

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

You will need the following ingredients:

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

How to make a protein cream for cupcakes:

In a bowl made of heat-resistant material, combine proteins, sugar, vanilla extract. Place on a water bath so that the bottom of the cup does not touch the boiling water.

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

After the sugar is completely dissolved, remove the protein mixture from the water bath and pick up an electric mixer. Whisk in a persistent meringue until the bowl has cooled to room temperature.

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

9 fruit cream mousse

This cream can be used not only for decorating cupcakes, but also as an independent dessert. Choose the berries that you like - and get started!

Fruit puree - 250 g (can be made with fresh or frozen berries)
Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

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

This cream should be allowed to sit properly in the refrigerator (at least 3 hours).
I wish you great desserts, be sure to write which cakes and pastries you have prepared using creams, which one you liked the most!

I have a video recipe on my YouTube channel with a selection of 5 proven recipes that work great as cupcake creams:

In contact with

Cupcakes - individual small cakes designed for one person, appeared in America in the 18th century. In our country, they gained popularity relatively recently, but they fell in love immediately and forever. Recipe This miniature baking provides one indispensable condition: it must be crowned with an intricate cap, which is formed by a cream for cupcakes.

It can be creamy or chocolate, curd or cheese (for example, with "Mascarpone" or "Philadelphia"). Berries and fruits, nuts and chocolate can serve as flavoring additives. Sometimes French meringues are used as a mandatory decoration - squirrels thoroughly whipped with sugar in a water bath.

This article will help you find the cream recipe that best suits your tastes and preferences. So, take your pick!

The most delicate mascarpone cream cheese is a wonderful base for creating an airy cream. The easiest and fastest recipe for its preparation is to beat with a mixer at low speed 100 grams of condensed milk (or 50 g of powdered sugar) with 250 grams of mascarpone cheese. The result is an amazingly delicate and tasty coating that can be easily applied to baked cupcakes using a pastry syringe.

The next option provides a slightly different set of ingredients:

100 ml cream 35% fat;
50 g icing sugar;
200 g mascarpone.

The first step is to whip the cream well - what is called "to steady peaks." Then add the icing sugar and mascarpone to the cream. Mix everything by reducing the speed of the mixer. You do not need to stir for a long time - the cream may exfoliate. That's it: the surprisingly light and delicate cupcake cover is ready.

Based on tiramisu

Another recipe will delight fans of the famous Tiramisu dessert. The cream prepared with it turns out to be extremely delicate and fragrant. However, there is one thing to consider: it is not too thick. In order to create an Italian version of the cream at home, you will need to stock up on:

two egg yolks;
two tablespoons of powdered sugar;
a teaspoon of cocoa powder;
a tablespoon of coffee liqueur;
200 g mascarpone cheese.

Cooking the Italian version is not difficult at all:

First, you need to thoroughly grind the yolks with powdered sugar - achieving white color. Then add coffee liqueur to them and add cocoa. The mascarpone is introduced last, and the mass is whipped until smooth. You can slightly improve this version: add a little dark chocolate grated on the finest grater into the finished cream.

Oil version

This recipe suggests adding a bit of butter to a light cheese consistency. This option turns out to be thicker and holds its shape better, which is especially valuable when decorating cupcakes. To do it, you will need:

100 g butter (unsalted) - room temperature;
250 g mascarpone cheese;
1 cup powdered sugar
½ tsp vanilla extract.

Crafting recipe:

Beat soft butter with a mixer at medium speed. Continuing to beat, gradually add all the powdered sugar to it.
Before the final phase of cream formation, the recipe recommends reducing the mixer speed to a minimum and only after that add the mascarpone and vanilla. Do not stir for a long time - in order to avoid stratification of the cream.

Curd option

The cream can be made without mascarpone. Moreover, this cheese, for all its undeniably wonderful qualities, is still quite expensive. Of course, you can always replace it with any other curd cheese. And you can prepare cottage cheese-based cream for cupcakes. It is no less tasty, airy and delicate.

The recipe according to which the curd cream is prepared provides for the presence of:

fat cottage cheese - 150 g;
cream (33 - 35% fat) - 50 ml;
butter - 150 g (of course, at room temperature);
powdered sugar - 150 g;
a couple of drops of vanilla essence.

Cooking begins with whipping the curd. It is convenient to make it with a blender. In the process, the recipe recommends adding half the cream to the curd. Perhaps this amount will be enough: if the mass has become fluffy and homogeneous, it is no longer worth adding cream. But you need to introduce vanilla essence.

Beat the butter separately, gradually adding powdered sugar to it. To make the mass lush (to enrich it with oxygen) with a mixer, you will have to work for five minutes.

In conclusion, you need to combine the curd and oil mixture at low mixer speeds. It is recommended to keep the finished curd cream in the refrigerator for 20 minutes before applying.

Now all that remains is to decorate the cupcakes with cream. Berries will help to bring the decoration to perfection. The recipe suggests using raspberries, currants, blueberries, cranberries, or strawberry slices for this.

Bon Appetit!

Video recipe for making buttercream for cupcakes

Let the neat hats not come out right away, this is a matter of practice, do not worry. Despite the clumsy hats, the cakes are delicious, homemade, from the ingredients you know.

1.Cottage cheese with butter

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

How to cook:

A very simple cream to prepare, even a beginner can handle it. Allow the butter to warm and the mascarpone to cool (it is best to keep the cheese in the refrigerator until added to the cream).

The powder will quickly dissolve in warm oil, then gently mix the mascarpone into the creamy mass and beat a little more until smooth.

Such a cream can be made chocolate by adding 2 tbsp. spoons of quality cocoa. For a colored cream like pink, you can stir in a little raspberry puree.

To make mashed potatoes, defrost the berries (you can use fresh ones), chop in a blender. Add two tablespoons of berry puree to the cream and stir.

2.Made of curd cheese and cream

A variation of the previous cream, only whipped cream is used instead of butter.

Heavy cream (no more than 33%) - 100 g
Powdered sugar - 70 g
Cream cheese - 500 g

Whisk in chilled cream (100 g) first. Cream less than 33% fat will not work for this recipe.

Before whipping the cream, refrigerate not only the cream itself, but also the bowl in which you will whip, as well as the mixer beaters. I put the mixer beaters and a packet of cream in a bowl and put everything in the freezer for 10 minutes.

If you accidentally peppered the cream, this is not a universal tragedy. Just add 1 tbsp. spoonful of cold cream and stir again. The cream will return to its previous structure.

3.Chocolate cream made from butter and condensed milk

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

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

Prepare the following ingredients:

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

How we cook:

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

4.Oil cream with boiled condensed milk

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the butter with a mixer until fluffy (it will take about 5 minutes).

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

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

5 curd soufflé

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

Cooking method

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

After that, pour warm gelatin into the cottage cheese, without stopping to beat with a mixer.

Then add the whipped egg whites in small portions and mix gently. If you want a colored cream, add a small amount of berry or cherry puree.

Since the cream thickens very quickly, place on the cake without slowing down.

6 white chocolate cheese cream

A wonderful combination of white chocolate and cream cheese flavors.

White chocolate - 200 g
Softened butter - 200 g
Powdered sugar -150 g
Cream cheese curd - 250 g
Vanilla extract - 1 tsp

Cooking process

We melt the chocolate in the way you are used to. I do it on a water bath, I describe it in detail here:

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

To help the cream hold its shape better on cupcakes, it is recommended to refrigerate it.

7 chocolate ganache

Cream with a fat content of 33% -250 ml
Liquid honey - 50 g (if yours is thick or candied, melt it in the microwave or in a water bath).
Instant coffee - 1 tbsp. l.
Dark chocolate (cocoa content at least 60%) - 200 g
Butter - 75 g

Step by step cooking process

Bring honey, instant coffee and cream to a boil over low heat (no need to boil).

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

We tighten the bowl with cling film, leave it to infuse overnight (you do not need to put it in the refrigerator).

The next day, ganache can be used to decorate cupcakes and cakes.

8 protein cream (Swiss meringue)

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

You will need the following ingredients:

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

How to make a protein cream for cupcakes:

In a bowl made of heat-resistant material, combine proteins, sugar, vanilla extract. Place on a water bath so that the bottom of the cup does not touch the boiling water.

After the sugar is completely dissolved, remove the protein mixture from the water bath and pick up an electric mixer. Whisk in a persistent meringue until the bowl has cooled to room temperature.

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

9 fruit cream mousse

This cream can be used not only for decorating cupcakes, but also as an independent dessert. Choose the berries that you like - and get started!

Fruit puree - 250 g (can be made with fresh or frozen berries)
Leaf gelatin - 3 pcs.
Sugar - 150 g
Egg whites - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

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