A cupcake is a small cupcake with a cap of delicate cream. There are a huge number of different recipes for making cream for this wonderful dessert, but perhaps the most popular are curd and cream creams, as their mild taste goes well with airy dough.
Pick your recipe
Curd cream for cupcakes
Essential Ingredients:
- 150 g of fatty cottage cheese;
- 50 ml cream with a fat content of 20%;
- 120 g butter;
- 150 g of powdered sugar;
- vanilla essence.
Cooking:
To begin with, beat the cottage cheese with half the cream until the mass becomes lush and reaches a homogeneous consistency. If this does not happen, then add a small amount of cream. The resulting curd mass is mixed with vanilla essence.
Next, proceed to the preparation of the second part of the cream. To do this, cut the butter into pieces and beat them with icing sugar so that a thick and lush mass is obtained. Granulated sugar is best added in small portions.
Then we mix the creamy and curd parts of the cream with a mixer until a homogeneous consistency. We remove the finished cream in the refrigerator for 20 minutes to set, then put it in a pastry bag and decorate the cupcakes.
Creamy Cupcake Cream
Essential Ingredients:
- 1 tbsp. a spoon of cream with a fat content of at least 30%;
- 10 g vanilla sugar;
- 3 tbsp. tablespoons of powdered sugar.
Cooking:
First, we cool the cream in the freezer (it is important that they are very cold, but not frozen). Then whip the chilled cream until thickened. Whipping cream is better with a regular whisk, and not with a blender, otherwise, instead of a cream, you risk getting butter.
In whipped cream, add vanilla sugar and powdered sugar in several stages, without stopping to interfere. The mass should be dense and dense, otherwise it will not keep its shape.
Decorate cupcakes with butter cream immediately before serving on the table so that the cream hat does not lose its original appearance.