Lenten cream for cupcakes. Cream cheese, aka cheese cream for cupcakes, smoothing and layering (in oil)

Cupcakes attract not only taste, but also appearance. After all, it is difficult for a sweet tooth to pass by such cakes. If you are planning to make these desserts at home, then you will be interested in learning how to make cheese cream for cupcakes. Now let's look at a few recipes.

Exquisite cream with mascarpone

This is an incredibly delicious cream. And yes, it is very easy to prepare. After manufacturing, it must immediately be applied to baked goods. In order for the cupcakes, the recipe of which we describe, you will need:

two hundred grams of powdered sugar;
three hundred grams of cream (fat content over 32%);
250 grams of mascarpone.

Making cream at home looks like this:

First, mix with the mascarpone sugar.
Then whip the cream with a whisk.
Then add the cheese mass to the cream. Add spoon by spoon, constantly mixing with a mixer at low speed.
So the cheese cream for cupcakes is ready. Now all you have to do is decorate them!

Cream with curd cheese

Now we will tell you how to cook it. The recipe is quite simple. Such a cheese cream for cupcakes turns out to be airy, light, with a delicate texture.

340 grams of curd cheese;
powdered sugar (100 grams will be enough);
115 grams of butter.

The preparation of a delicious tender cream looks like this:

First prepare the ingredients. To do this, let the butter melt so that it becomes soft. But cottage cheese, on the contrary, should be very cold. Therefore, do not take it out of the refrigerator in advance.
Now take a bowl. Add butter, then cheese. Then add powdered sugar.
Beat the ingredients with a mixer until smooth (this will take about 6-7 minutes).
If you want to make cupcakes more bright and colorful, then add some dyes. For example, for this purpose, you can use berry puree (raspberry, cherry) or cocoa.
After adding the dye, mix the mass again. The cream is ready. The easiest way to apply it is with a pastry bag.

Delicious blueberry cream

The cooking process will not take much time. Such a cream can be made in a hurry.

For cooking you will need:

350 grams of cottage cheese or soft cottage cheese;
2 teaspoons vanilla extract;
1 teaspoon vanilla sugar;
100 grams of powdered sugar;
a glass of blueberries;
120 grams of butter.

Step by step recipe for making blueberry cream for cupcakes:

First, take a deep bowl. Put all the ingredients in it, except blueberries. Then whisk until a mixture with a homogeneous consistency is obtained.
Now rub the blueberries through a sieve. Pass the berry puree through cheesecloth to remove the pomace.
Next, add three tablespoons of blueberry puree to the curd-creamy mass. Stir. Cream is ready!

Cheese cream with cocoa

This mixture has a pleasant chocolate note. Cream can decorate cupcakes, as well as cakes. After cooking, it can be stored in the refrigerator for up to three days, but it is better to put it there in a closed container.

To make Cream Cheese Cupcakes, you will need:

320 grams of sugar;
360 ml cream (fat);
three st. spoons of cocoa;
a pinch of salt;
230 grams of cream cheese (for example, "Philadelphia");
a teaspoon of vanilla extract;
a pinch of salt.

Step-by-step recipe for making delicious cream:

First, mix the cocoa with the cream in a large bowl (you only need to add a couple of tablespoons). You should end up with a creamy paste.
Then put it in the refrigerator for five minutes.
Next, add chilled cheese and cocoa to the cream. Beat the mass with a mixer for thirty seconds. Now add sugar, vanilla and salt. Beat until a homogeneous mixture is obtained.
Then start pouring the rest of the cream down the wall. In the process, continue to beat the mass. Do not turn off the mixer until the cream becomes homogeneous. It can be used immediately after preparation. It can also be stored in the refrigerator for several days.

Curd cheese version

Such a curd-cheese cream for cupcakes tastes like. It is delicate, airy, light in texture. We can say that such a cream just melts in your mouth. In addition, it is not as high-calorie as, for example, oil.

To prepare this cream, the hostess will need:

a sachet of vanillin;
a sachet of thickener;
three hundred grams of curd cream cheese (for example, Almette);
200 ml whipping cream (fat content 38%);
100 grams of powdered sugar.

The process of making cream at home:

Cool the cream first, then pour it into a bowl. Then add the thickener and start beating with a mixer: first do it at low speed, gradually increasing the speed.
Whip the cream for 5-7 minutes until a fluffy thick foam forms.
After that, put the cream cheese in another container. Pour in vanilla and sugar. Beat on low speed for about 60 seconds.
Now add the cream to the cheese and gently mix the mass. Everything, the cream is ready. It goes well with berries and fruits, so you can decorate cupcakes with them.

Chocolate cream for sweet tooth

It will appeal to those who love chocolate. Note that to prepare such a cream, you need to purchase cream in advance, since they must stand in the refrigerator for at least eight hours.

For cooking you will need:

500 ml cream;
two hundred grams of chocolate (you can use mint);
100 grams of powdered sugar;
three hundred grams of curd cheese.

The preparation of chocolate cream is as follows:

Pour 450 ml of cream into a separate container. Start beating them with a mixer at medium speed. Gradually increase the power while beating. The whole process will take approximately 6-8 minutes.
After that, add powdered sugar and mix the mass again with a mixer.
Then add curd cheese, beat the composition again with a mixer.
Then chop the chocolate into a separate bowl.
Then take a clean cup, pour the remaining fifty milliliters of cream into it. Boil them in the microwave.
Pour hot cream over chocolate. Let it stand for two or three minutes. Then mix the cream with chocolate until a homogeneous thick liquid is obtained.
Now add the resulting composition to the whipped cream. Then mix the mass until smooth. Here is the chocolate cheese cream for cupcakes. If you don't have mint chocolate, then use plain milk chocolate without any additives. You can add grated mint (a few leaves) to the mixture.

Cupcakes with cheese

Now consider the recipe for cupcakes with cream cheese. These products will not be sweet, but will appeal to those who love cheese. Preparing cupcakes with such a cream is quite simple. These salty mini-cakes will decorate any table - both festive and everyday.

For cooking you will need:

cream and hard cheeses (150 grams each);
two eggs;
two tablespoons of sour cream (medium fat);
50 ml of vegetable oil and milk;
two cloves of garlic;
half a teaspoon of baking powder for dough;
150 grams of flour;
ten grams of parsley;
¼ teaspoon of salt.

We prepare cupcakes according to the following scheme:

First of all, mix sunflower oil and eggs with milk. Whisk the mixture with a whisk.
Next, in another container, mix the dry ingredients - salt, flour and baking powder.
Now combine both mixtures and mix thoroughly.
Then grate the cheese on a grater (large). Add it to the dough, not forgetting to mix everything thoroughly again.
Spoon the batter into the molds. Bake in preheated oven for about thirty minutes. Check the readiness of products with a match.
During this time, you can prepare cheese cream for cupcakes. Take a bowl, put finely chopped greens, sour cream, cream cheese and chopped garlic into it.
Now use a blender and mix the mass thoroughly, beat until creamy. Then decorate them with products that have been baked during this time.

The most common, affordable and low-fat cupcake cream recipe that will hold its shape and create beautiful sharp lines is cheese cream, in culinary jargon it is called "cheese cream".

For the base of such a thick cream, mascarpone or Philadelphia cheese can be used, but this is an expensive version of the cream. And from the available analogues of such cheese - ordinary, not salty, soft curd cheese, which is in the store. There are many producers of such cheese: Almette, President, Hochland, etc.

From the indicated quantities of products, it will turn out to decorate about 10-12 cupcakes.

And if you want to make cream for decorating cupcakes and cakes without butter, this cream cheese cream recipe is for you.

Ingredients

Curd cheese - 170 g
Powdered sugar - 50 g
Butter - 50 g

Cooking process

Butter and cheese should be at room temperature, do not melt the butter with heat treatment, otherwise the cream will turn out to be too liquid. Also, make sure that there are no drops of condensation water in the box of cream cheese, this can spoil the cream.

Beat the butter until fluffy with powdered sugar, beat for 2-3 minutes, depending on how many servings of the cream you are preparing. Immediately add cheese and continue beating.

Add dye if needed. It is best to use gel dye for creams and liquid substances, but I also had to use dry, though I used it to give a shade in places, but it quickly and effortlessly dissolved. When using natural dyes, you need to experiment based on what you add. If you add juice or pomace, then the cream will be watery, you will have to take moisture with an additional amount of powdered sugar, if it is absorbent dyes, such as cocoa or turmeric, you may get a loose structure, you will have to add quite a bit of heavy cream, but achieve bright colors and an impeccable texture only works with food coloring.

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

How to make cream for cupcakes

The right mass for decorating cupcakes should be dense - otherwise it will soak the pastry, make it wet. The fastest cream is ordinary whipped cream in a can that retains its shape after cooling. However, they are not always available, and the composition of the store product makes you think several times. Professionals recommend making your own cream for cupcakes by choosing one of the traditional recipes. All of the options below require refrigeration before serving. In some cases, not the cream itself is sent to the refrigerator, but the dessert already decorated with it.

Step by step video recipe

Ideal for connoisseurs of American cuisine: cream cheese for cupcakes, if desired, can also be used as a filler for cheesecake. After 5-6 hours after being placed in the refrigerator, it becomes dense, perfectly holds the given shape. Cream cheese, which is the main ingredient, is difficult to replace - apart from the classic Philadelphia, nothing will give a traditional taste. In its absence, it is better to find another recipe for cream for cupcakes.

Philadelphia cheese - 185 g;
powdered sugar - 110 g;
butter - 45 g;
vanilla essence - 1/4 tsp

Remove the Philadelphia from the refrigerator, warm to room temperature to make the whipping process easier and faster.
The mixer nozzles are plastic spatulas: they will not clog the mass, but leave it airy. Beat cheese and soft butter on medium speed, add vanilla essence, carefully add powdered sugar.
When the consistency is smooth, refrigerate and place in a piping bag to squeeze onto cupcakes.

If this cream is put in a hot oven for a few minutes, you will get meringues or meringues - airy crispy cakes. In a non-thermally processed form, it is rarely used, since the basis of the cream is raw egg whites. In order to reduce the likelihood of Salmonella contamination, professionals recommend warming up the mass during whipping. So you get 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.

Break the eggs and separate the whites into a dry cold bowl, put it in a large bowl of water. Beat with a mixer until a dense foam, when the water under the proteins is heated.
Gradually add sugar and citric acid, continuing to work with a mixer. Add soft butter in pieces there, pour in water and do not beat, but stir.
When the sugar dissolves, remove the bowl from the stove. Let the mixture cool and beat gently to get a thick and perfectly smooth mass. Enter the fruit puree, mix again and decorate the cupcakes.

If you like the traditional top of whipped cream the most, you can make your own. The only drawback of such a cream is the inability to keep a given shape, so they will have to be eaten very quickly. It is undesirable to store cupcakes with whipped cream even in the refrigerator for more than a day: they will become wet and spoil quickly.

fatty (33-35%) fresh cream - 300 ml;
vanillin - 1/4 tsp;
powdered sugar - 1 tbsp. l.;
liquid food coloring - 1 tsp.

Chill the cream before whipping. Do the same with the bowl, but it is advisable to place it in the freezer.
With a mixer on medium speed, beat the cream with icing sugar and vanilla until it begins to thicken.
Enter food coloring, which is easy to replace with berry juice in the same volume, mix the creamy mass with a spatula, start laying out on cupcakes.

With mascarpone

Cream cheese, which is the basis of the famous Italian dessert "Tiramisu", gives a very delicate taste that does not require sweeteners, a dense texture. In the classic version, mascarpone cream for cupcakes consists of only the cream cheese itself and heavy cream. In order to reduce calories, take curd cheese instead of mascarpone. For a more interesting taste, you can pour amaretto or any liquor into the mixture.

mascarpone cheese - 280 g;
cream 33% - 210 ml;
amaretto or cream liqueur - 1 tsp

It is recommended to whip the cream with a whisk, not a mixer. Put the mascarpone into a large bowl and mix with a spatula until it becomes a soft creamy mass.
Combine the cheese and cream, with a mixer at the lowest speed, bringing them to a thickening, 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.
You can immediately decorate the cupcakes with the resulting cream, but after that you need to send them to the refrigerator so that the elegant hat freezes.

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 cupcakes with the finished mass, and not fill it, reduce the proportion of milk by 30-35%. Chocolate cream for cupcakes can be prepared with cocoa in the same amount, and it is better to take pure chocolate for the filling.

fresh milk - 95 ml;
butter - 30 g;
dark chocolate - 110 g.

Grind the chocolate with a knife, pour into a large bowl and put it in a water bath.
Pour in the milk and put in the soft butter. Heat the mixture and mix gently - you should get a homogeneous, not too thick consistency.
Cool it to 40 degrees and fill the cupcakes through the hole on the side: this is most conveniently done with a regular medical syringe for 3 cubes.

lemon cream

Delightful fresh sourness, 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 keeps 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. The ingredients listed 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, combine it with liquid honey. Drain the juice obtained from their pulp there.
After an hour, strain the liquid, add the beaten egg and butter to it, boil until the mixture begins to thicken.

Cupcakes with custard

One of the most difficult 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 oily, oily. Napoleon cake and eclairs are prepared with it, but it requires special care and accuracy. However, this cupcake cream recipe requires special care and accuracy.

fresh milk - 400 ml;
granulated sugar - 110 g;
butter - 55 g;
egg yolks - 1 pc.;
potato starch - 35 g.

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

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

So, to prepare a cream that keeps its shape at room temperature, we will prepare the products according to the list. We will take 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 bowl 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 a low temperature, 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 clear up.

Now add the condensed milk to the butter.

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

Mix it up and add it to the butter mixture.

Once again, beat everything well, you get such a creamy consistency. Butter cream with white chocolate is ready. Now you can put it in the refrigerator for a short time, 15 minutes is enough. It will become denser, and it can be applied to cupcakes. And thanks to chocolate, the cream will hold 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 makes it difficult to apply it to cupcakes.

Cream for cupcakes, which keeps 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 one egg at a time, a pinch of salt and also beat.

After we introduce milk, flour with baking powder in parts, whisking.

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

Transfer the finished cupcakes to a plate or plate and let cool.

Now cupcakes can be decorated with cream. Transfer the cream to a pastry bag with a nozzle.

We put the cream on each cupcake.

On top of the cream, you can decorate with chocolate pearls or colored sprinkles for Easter cakes, depending on what you have available.

Cupcakes are ready. We arrange them on a large dish and put them on the table. Thanks to the chocolate contained in the cream, the cream will keep its shape well even at room temperature. We make tea or coffee and enjoy dessert.

cupcake recipes

See family recipes for delicious cupcake creams with detailed photos and videos: cottage cheese and protein, chocolate and butter, cream cheese and cheese cream.

600 g

20 minutes

325 kcal

4.67/5 (3)

Airy, delicate cupcakes are very fond of both children and adults. And there are an incredible variety of options for such products, but they are all baked on the basis of dough. But the cream for filling or decorating cupcakes can be very diverse. It can be prepared step by step both from classic ingredients such as mascarpone, curd cheese, cream or cream cheese, as well as from other equally tasty ingredients that very quickly turn into a delicate creamy mass and keep their shape well. For example, you can make an excellent custard or sour cream. Often they make a simple thick and stable butter cream - it can be used both as a filling and applied on top as a decoration. Proven recipes take into account the fact that such a filling should harden, and not flow out immediately after cooking. In general, how many people - so many opinions, each housewife has her own favorite taste and cream.
Today we will focus on some of the best and most delicious options for cupcake cream: chocolate, cheese, cottage cheese, butter, cream cheese with mascarpone and just protein. And then you can choose the one that suits your needs.

Did you know? No wonder that cupcakes with various types of creams have become a favorite treat not only for ordinary citizens of the world, but also for the royal family of England! Such small “cakes” are tender and look very appetizing, and also amaze with the splendor of the range of flavors. Try and you a wonderful dish marked by real kings!

Kitchen appliances

Prepare the dishes needed to prepare any kind of cream:

several deep bowls with a volume of 400-900 ml;
a saucepan with a volume of 800 ml;
wooden spatula;
grater;
teaspoons and tablespoons;
piece of gauze;

colander;
kitchen scales or measuring utensils;
towels (preferably cotton, but you can also take linen);
sharp knife;
whisk.

Among other things, the cream is best whipped with a mixer or blender, so make sure that the equipment is in full readiness.

Important! Be sure to make sure that kitchen utensils and other utensils prepared for making cupcake creams are washed very well with degreasing detergents and dried with a towel. The exquisite filler does not tolerate old fat, so if you do not want to eat bitter cupcakes, be sure to follow all the necessary procedures.

Chocolate cream for cupcakes

You will need

Did you know? Honey can be replaced with fresh molasses. However, do not try to compensate for the lack of honey with sugar or powdered sugar - the cream will harden poorly and be too cloying.

Pour the cream into a saucepan, put on a slow fire.
Add honey, stir with a whisk.
Cook until bubbles appear, remove from stove.
Three chocolate on a grater or finely cut with a knife.
We put it in a bowl, pour hot cream.
Stir with a wooden spatula until the chocolate melts.
We remove the finished cream in a cold place to solidify.

That's all! Agree, it was very easy, but after filling ready-made cupcakes with such a cream, the effect will turn out to be truly amazing. For a more effective design, you can use a two-color cream. To decorate your little cakes, sprinkle them on top with confectionery powder (like Easter cakes) and you can start drinking tea.

Video about chocolate cream for cupcakes

This video will show you how to successfully make chocolate cupcake cream. The video contains useful tips for preparing this beautiful and delicious cream.

But back to the kitchen for the next recipe.

Cream cheese for cupcakes

Time for preparing: 15-25 minutes.
Servings: for 500-700 g cupcakes.
Calories per 100 g: 250-350 kcal.

You will need

500 ml of fatty kefir;
500 ml of fatty yogurt;
250 ml of sour cream from 20%;
10 ml lemon juice;
7 g salt.

Did you know? This version of the Cheese cream is adapted to recipes for cupcakes, however, you can use such a filler in other baked goods: for example, for puff cakes or eclairs.

Cooking sequence

Mix kefir, sour cream and lemon juice with a whisk.
Add yogurt and salt, actively mix the components into each other.
Then put a colander on another bowl and cover it with cheesecloth.
Pour the milk mass onto cheesecloth and strain well.

Important! To make your cream tender and at the same time quite strong and not leak later, squeeze out the water, but not all of it - enough liquid should remain in the filler so that it freezes evenly.
Then we collect the mass in cheesecloth, transfer to another bowl.
We put in a cold place for about 3 hours.
Then we remove the gauze and use the cream for its intended purpose.

Ready! Such a delicate filling is perfect for classic cupcakes without raisins or other similar components. Try to keep pastries stuffed with such a cream in the refrigerator properly, and it will definitely please you later. You can also add a little crushed nut to the state of flour in the cream. Focus on your taste preferences.

Pause to watch the video recipe for Cheese cream for cakes and cupcakes. This is a great step-by-step recipe that shows how easy it really is to make the popular cream cheese.

But it’s not time for us to rest yet: another cream is next in line.

Curd cream for cupcakes

Time for preparing: 25-30 minutes.
Servings: for 500-600 g of ready-made cupcakes.
Calories per 100 g: 250-350 kcal.

You will need

300-350 g of cottage cheese;
120 g butter;
100 g of powdered sugar;
15 g vanilla or vanilla sugar.

Did you know? Choose cottage cheese with a high fat content, because, as a base, it performs the function of “cementing” the cream and prevents it from spreading even in summer heat.

Cooking sequence

Free the cottage cheese from the packaging.
Butter cut into pieces.
Transfer both ingredients to one bowl.
Leave the bowl in the cold for an hour or more.
Then sprinkle with powdered sugar and mix with a whisk.
Then add vanilla and beat.
Beat the cream at low speed and send it back to a cold place.
Stir again after 15 minutes - the cream is ready! You can put it on cupcakes using a pastry bag.

Excellent! Stuff your cupcakes with it and let it set for an hour or two. The taste of cottage cheese products is hard to beat, so decorate them with whatever comes to mind, but do not overdo it: you need to make your cupcakes beautiful, but not tasteless in appearance. My friend, when she cooks pastries with cottage cheese, decorates it only with raisins and powdered sugar - it turns out incredibly pleasant and appetizing.

Important! Such a sweet delicate cream can be made multi-colored: for this, put a tablespoon of cocoa or some colored fruit puree into the mass (it is better not to use dyes). Then stir and apply to pastries.

Cupcake cream cheese video recipe

An excellent curd cream for cupcakes will teach you how to cook in this video. Take the time to review it.

Let's leave our loved ones to feast on cupcakes, and we ourselves will return to the kitchen.

Butter cream for cupcakes

Time for preparing: 25-30 minutes.
Servings: for 400-600 g of ready-made cupcakes.
Calories per 100 g: 350 kcal.

You will need

100 ml of milk;
200 g butter;
150 g of powdered sugar;
7 g vanilla.

Cooking sequence

Sprinkle the butter with powdered sugar in a deep bowl.
Beat with a blender for about a minute.
Add milk and vanilla and continue beating for 2 minutes.
We put the finished cream in the refrigerator for 30 minutes.

Cream is ready! I'm sure you noticed that for such a filler it did not take too long to cook. Butter cream keeps its shape perfectly without additional aging, and products filled with it are decorated with sweets or nuts.

Watch the video recipe for butter cream for cupcakes

The video shows in detail the complete process of making buttercream for cupcakes. With these instructions, even a beginner can cook it.

However, do not rush to relax - we have the next cream in line!

Cheese cream with Mascarpone for cupcakes

Time for preparing: 25-35 minutes.
Servings: for 600 g of ready-made cupcakes.
Calories per 100 g: 350-450 kcal.

You will need

300 ml cream with a fat content of more than 30%;
250 g of Mascarpone cheese;
200 g of powdered sugar.

Important! Be sure to select the above cheese. Mascarpone filler is one of my favorites. I cook it more often than others because of its delicate texture and flavor. Based on it and according to the same recipe, various cheese or butter creams for cupcakes are made, so it is truly universal.

Cooking sequence

Like this! Agree that such a filler is probably the most unusual, because "Mascarpone" in combination with cream gives literally any dish a truly unique taste. Try not to spoil it with unnecessary additives such as dyes or confectionery powders. But still, sometimes I decorate ready-made cupcakes with cream cheese cream with slices of not too sweet marmalade (we can find this in the markets in the morning) and finely ground candied fruit, so take your pick.

Watch the cream cheese recipe on video

Step by step cooking cream cheese cream for cupcakes can be seen in the video.
https://youtu.be/VzWrh80-BYo
Finally, we take another look at the kitchen for a few minutes to prepare the last of the most famous options for cupcake cream - protein.

Protein cream for cupcakes

Time for preparing: 15-20 minutes.
Servings: for 400-600 g of ready-made cupcakes;
Calories per 100 g: 200-300 kcal.

You will need

150 g of sugar;
40 ml of boiled cold water;
5 g salt;
2 egg whites;
5 ml lemon juice.

Did you know? Separate the whites from the yolks and place in the refrigerator closer to the wall or in the freezer for a few minutes - this way the whites beat better and become more airy.

Cool slightly, then use for cupcakes.

All! Now you know all the answers to the question of how to make cream for cupcakes without wasting time and effort. Our protein cream turned out to be very gentle, so use it with care so as not to damage the delicate structure. As a decoration for protein cream products, nuts, marmalade or fresh fruit cut into slices are great. And sometimes I sprinkle them on top with confectionery dust or colored powdered sugar. It's up to you to choose your own variant or tell me about your signature variant!

Watch the video recipe for protein cream for cupcakes

Pay your attention to how to properly whip the protein cream for cupcakes. This is very well demonstrated in the video.

Now that you have prepared every conceivable variation of cupcake filling, I suggest that you familiarize yourself with a detailed and well-tested one that talks about the classic version of these wonderful products. Try it with any of the creams above and you won't regret it! Imagine that today you are a pastry chef and start creating!

Thank you for your attention! I look forward to your comments on the above guidelines, as well as your options for recipes for cupcake creams. Enjoy your meal!