For delicious muffins, a properly prepared base will not be enough. You need to take care of a gentle sweet cream to decorate them. Many good recipes are known. How to cook different versions of cream for cupcakes, described below.

Muffin Custard

Components:

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

Cooking:

  1. Leave the butter at room temperature until tender.
  2. Grind the contents of raw eggs with beet sugar.
  3. Bring the milk to a boil in a small saucepan. Add a sweet egg mixture to it.
  4. Boil the mass over low heat with constant stirring. Cool. Transfer oil to it.
  5. Beat the cream thoroughly. In the process, its amount should increase by about 2 times.
  6. At the end, add vanilla sugar and undigested condensed milk. Repeat whisking until smooth.

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

Based on sour cream

Components:

  • 450 g of fat sour cream;
  • 150 g of beet sugar and 10 g of vanilla;
  • 200 g of medium-fat cottage cheese.

Cooking:

  1. Put sour cream in a deep bowl. Add to it two types of sugar.
  2. First mix the ingredients with a wide spoon. Then beat them with a mixer or blender. Sweet grains should be completely dissolved in sour cream.
  3. Mix the resulting mass with cottage cheese, passing through a fine sieve.
  4. Kill the ingredients together until smooth.

Send the finished sour cream with cottage cheese to the refrigerator for at least half an hour.

Protein Cooking Option

Components:

  • 4 squirrel of large eggs;
  • 220 g beet sugar, 10 g vanilla and 60 g special gelling;
  • 100 ml of boiled cold water;
  • salt on the tip of a teaspoon.

Cooking:

  1. Pour beet and gelling sugar into a small stewpan. This component is sold either in the department with spices of large supermarkets, or in special shops for confectioners.
  2. Pour water into the container. Send her to a small fire. Bring the contents of the pan to a boil. In the process, constantly stir the base for the future cream with a wooden spatula.
  3. Beat egg whites in a separate bowl, after adding a pinch of salt to them. After 4 - 4.5 minutes add vanilla sugar. Continue whipping until strong peaks appear.
  4. When the syrup has time to boil for 8 minutes, slowly, gently and in a very thin stream, pour it into the proteins. At the same time, do not stop whipping.
  5. Continue processing the cream with a mixer or blender for another 7 minutes. During this time, the temperature of the mass should drop to room temperature.

Immediately after this, you can stop the work of the kitchen assistant and use the cream as intended.

A simple muffin cream recipe

Components:

  • 2 standard cans of undigested condensed milk;
  • 420 g butter (high fat);
  • 2 small. tablespoons of quality cocoa powder.

Cooking:

  1. Cook condensed milk in advance. Only in this case will it be possible to obtain the desired consistency of the product.
  2. Cans of condensed milk completely cover with water in a thick-walled pan. Leave to simmer for 60 minutes.
  3. Cool the dairy product.
  4. Soften the butter. Mix it with darkened condensed milk in a common bowl.
  5. Mix the ingredients with a mixer until a homogeneous, thick cream is obtained.
  6. Lastly, pour all the cocoa powder into it. Repeat stirring.

This simple muffin cream recipe can be slightly improved by adding any chopped nuts to it.

Cooking with Chocolate

Components:

  • 120 g butter;
  • a pound of powdered sugar;
  • 10 ml of vanilla extract;
  • 0.25 small. tablespoons of salt;
  • a bar of quality bitter chocolate.

Cooking:

  1. To make a cupcake cream with chocolate, the first step is to melt the chocolate bar in the microwave or in a water bath. To speed up the process, you should first break it into small pieces.
  2. Add softened butter and half the powder to the chocolate. Process the mixture with a mixer for 3 - 3.5 minutes at medium speed.
  3. Pour in salt. Pour in the vanilla extract.
  4. Stir the mass with a spoon.
  5. Continue whipping the cream, pouring powdered sugar into it in parts. You may not have to add all of the dry product. It all depends on how thick the cream is planned to be obtained.

Use the mass to decorate cupcakes without pre-cooling.

It is interesting:cupcake cream

A cream for decorating cupcakes on top that holds its shape

Components:

  • 100 g butter;
  • 70 g of undigested condensed milk;
  • 1.5 bars of white chocolate.

Cooking:

  1. Melt the chocolate in the microwave.
  2. In a separate bowl, beat the cooled oil until clear.
  3. Pour condensed milk into the oil. Repeat whipping.
  4. Combine the resulting homogeneous oil mixture with white chocolate. Stir the mixture well with a spoon and beat it for half a minute.

Before further use, such a cream for decorating muffins on top must be removed in the cold for 15 minutes.

Made of cream

Components:

  • 2 full glasses of fat cream;
  • 1 cup fat thick sour cream (you can take a homemade component);
  • 1 cup of fat milk;
  • 1 cup icing sugar.

Cooking:

  1. Remove all products from the refrigerator in advance. They should become the same room temperature.
  2. Pour all the cream into the dishes suitable for the steam bath. Add sour cream.
  3. Send to the stove. Lightly heat the mass and begin to pour a little milk into it. In the process, constantly mix the components.
  4. You should get a perfectly homogeneous smooth mixture without lumps.
  5. Wrap the container in a towel and put it in a warm place without drafts. Do not shake!
  6. After 5 to 7 hours, the mixture will become denser.
  7. Place the wire rack on the pan. Place a container with the future cream on it.
  8. Warm the mass until the serum begins to separate.
  9. Remove the container from the water bath. Wrap in a towel for another 8 - 9 hours.
  10. Tilt the contents of the container onto the gauze. Hang over a bowl.

Ready cream cheese cream remains to be mixed with powdered sugar. It is perfect for muffins for any recipe.

Vanilla Flavored

Components:

  • 300 g creamy soft cheese;
  • 150 g of powdered sugar;
  • 150 g of softened butter;
  • half a vanilla pod and 3 drops of vanilla essence.

Cooking:

  1. Put vanilla and essence in a blender bowl. Send all the icing sugar and softened butter there. Beat mixture until light.
  2. Add soft cream cheese to the mass. At this stage, if desired, you can use any fruit / berry puree in an amount of 120 g.
  3. Repeat whipping. The cream should become homogeneous with a pleasant bright vanilla aroma.

Cool the mass and use it to decorate the cupcakes.

How to decorate cupcakes with cream

To beautifully decorate cupcakes with cooked cream, you need to use a pastry bag. Any of his nozzles will do.

 

If you don’t have a professional bag for the confectioner at hand, you can replace the appliance with a regular dense bag with a cut tip. From it, the cream can also be laid out on cupcakes with bizarre curls.

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