Cream on white chocolate for decorating cupcakes. Cream Cream for Capps Recipe

Simple I. delicious recipes Cream Cream: Oil, Sourmit, chocolate Ganash., as well as the preparation of mastic with your own hands.

How to give a part of your soul to your favorite people and please them with your attention? One way to demonstrate its feelings is cooking. In this field you can own hands Implement any fantasies that will be reserved aesthetic view for the eyes and a fantastic variety of tastes for the stomach! This article for lovers of desserts.

Did you hear what a cupcakes? These are cakes consisting of a biscuit base, decorated with creamy hats, giving them special taste qualities. Considering how the popularity of these baby cakes are gaining popularity, which is due to their unique tenderness, many mistresses are wondering - how to make cream for caps?

Based on its own culinary experience, I'll tell you about it, as well as what tools should be used, I will cut the secrets that make it easier for cooking. The primary detail of the whole composition is a delicious decoration. So, to its creation, we should take much responsibility and thoroughness if you want it to not lose attractiveness and immediately seduced by his flawless look.

And do not be discouraged if the molds are not perfect for the first time, firstly, you just learn, and secondly, the main thing is that it is insanely tasty, it was done with love and consists of natural products that you know well.

So, I use several methods of preparation in my culinary experiments. Alternating them, so that the home does not bother, and the most interesting to do something new, try original ideas.

I offer several options for your choice. Try - and perhaps some of them will be your beloved!

Recipe for oil cream for decoration of caps

Prepare:

Oil - 250 g;
Powder - 575 g;
Milk - a quarter of a glass;
Vanilla extract - 1 g;
Food dye (optional).

The cooking process is next. Sugar powder before use is desirable to sift. The specified amount in grams is approximately four and a half cups, if you do not want to measure so exactly each time.

So how to cook cream for caps. First, melt the oil. For this, I take it out of the cold for half an hour before you start cooking. Already melted put it in the container (quite large to accommodate all the components and with the convenience of working in it with a whisk).

Whip oil, gradually adding vanilla. Do not rapt all right away! First you need to add about half of the total volume. After that, we turn to other components: We introduce milk and vanillin. While getting a little bit and add the residue of the powdered sugar. Next, beat to a pleasant consistency. Mass should be fluffy. This will happen quite quickly.

Chocolate Ganash.

This is a completely steady cream for caps, based on chocolate. So it is perfect for sweet tooths. I tried this recipe first, as it is not too complicated, and my households simply adore chocolate yokes. After I successfully succeeded to decorate small cakes with chocolate hat, I began to other confectionery experiments.

So, you need a minimum of ingredients:

Chocolate - 250 g;
Honey - 40 g;
30% cream - 270 g

Place the cream in a saucepan you need to put on fire. Add honey to it and give the mixtures to boil. Chocolate finely chop the knife. From how fine it will be cut, simplicity and uniform mixing will depend. Add it to the already heated honey paste. Still neatly confectionery blades to uniformity.

The resulting essence put in the refrigerator and cooled until the mass grabs so that it can hold the form. The presence of honey and chocolate gives sufficient viscosity and density, so it is very convenient to decorate.

How to make cream for caps from sour cream

Sour cream - a product that is almost always in the house. And as a result, it turns out very cool, gently and nice. Due to the simplicity of all components, you can begin cooking at any time, even without leaving the house to the store.

We will need:

Sour cream (it is better to take with 20% fatness) - 360 g;
Oil - 130 g;
Flour - 3 spoons;
Vanilla extract;
Sugar - 110g;
Egg.

For this option, I use completely lowering the oil, pull out for this from the refrigerator a couple of hours before the start of cooking.

We will prepare on the steam bath. Therefore, you need two saucepans or bowls, both resistant to high temperatures: one for water, the other for components. Pick them up to each other in size for one fit into another. In our first container will boil liquid. We recruit water, but do not completely fill, so that the container is not "drowned." We put on fire and, while water boils, go to mix ingredients.

In a separate container mix one egg with sour cream. I take 20%, but it is not particularly fundamental. It only affects the fat content of the finished product. In the resulting mixture, sugar, vanillin and flour. Vanillina will fit 1 gram (as a rule, this is one packaged bag), no longer worth it - bitterness will appear.

When the water in the first saucepan boils, we put the second on it. Constantly stirring so that no lumps are formed, but a uniform consistency and turned out best cream For cupcakes. Five minutes usually grabs so that everything thickens. But in order not to make a mistake, it is better to check for readiness. For this I spend a spoon on the surface of the mixture. If it does not count back to the resulting furrow - ready.

The resulting mixture after removing from the fire, cover the film and send it to the refrigerator.

To bring to the final state, we whip the oil and add it gradually into the cooled composition. Do not stop working with a mixer. This will add ease, airiness and softness of taste. In my opinion, this is one of the best delicacies, so some labor intensity of cooking is fully justified.

Merenga - Cream for caps, which keeps the form, recipe with photos

This option is suitable for those who will not regret spending time delicious dessert And makes some effort to this. But as a result, you can get the perfect decor: diverse and original. This decoration will like everyone. This is one of the most favorite variations of my family, because with it you can experiment as you like.

To decorate 12 cupcakes, you will need:

Chicken Egg - 3 pcs;
Water is a quarter of a glass;
Sugar - 1 cup;
Lemon acid;
Butter creamy - 170g;
Vanilla extract;
Food dye (optional).

Eggs are needed room temperature, so we pull them out in advance from the refrigerator, like butter (30 minutes). From eggs separate only protein.

I put it in a deep container. Do not forget to check that it is completely clean and dry to prepare correctly delicious cream For cupcakes.

A quarter of a glass of water pour into a small saucepan and fall asleep sugar there. We put the container on the middle fire and bring to about 120 degrees. Do not forget to sometimes stir so that the mixture is not burned. Sugar as a result completely dissolve, without leaving lumps and grains.

Proteins are pretty sweep, adding a pinch of citric acid in them. There, we also pour ready-made syrup and beat too. It is necessary to do it for a long time, while the composition does not cool. It takes it a little less than half an hour.

After cooling, we add little oil and beat again. At the same time, the volume will begin to decrease and fall, but after the beating will return homogeneity and smoothness. If this does not happen - it does not matter. In this case I put a mass in the refrigerator. After a ten-minute holding in the cold, everything turns out perfectly.

When a uniform consistency turned out, put one gram of vanillina, dye, if you wish to make a color mixture, and any flavor fillers or additives. At the same time, the dessert retains the form perfectly. So I suggest try it to everyone who loves cooking and sweet delicacies!

Cream for caps Simple recipe with mascarpone

You will need:

Cream - 250 ml;
Banana - 1 pc;
Maskarpone cheese - 130 g;
Sugar - 65 g;
Vanilla extract.

For the manufacture of such a dessert, I prefer 33% cream, I recommend to all that. Banana take medium or small size and rather ripe.

In this recipe there is one trick: the components and even the dishes that will be applied, cool in advance. Then the process will go much better and faster.

So, pour the cream and cheese into the container, top with sugar, a little vanillina. We begin the mixture to beat the mixer. And at first we turn on the minimum speed, gradually it can be increased. Mass will soon become magnificent. There gradually knead the softened fruit and beat. At the end, a homogeneous consistency will be.

Using mastic

For decoration, you can attract not only cupcake creams. One of the wonderful techniques that allow you to play your imagination is a mastic.

It is preparing from the most ordinary ingredients and does not require special culinary skills, so be boldly experiment.

You will need:

Candies from Marshmallow - 100 g;
Lemon juice - one spoon;
Sugar powder - one or a half cups (it will be understood in the cooking process);

Multicolored food dyes.

To begin with, fill the marshmallow candies with citrus juice and send to the microwave for 10-20 seconds. You can warm up instead of a couple. As a result, the product will increase significantly in the amount.

In this recipe, as a rule, food paint is used, since the variety of all sorts of colors is one of the charms of mastic. We introduce the coloring substance in the marshmallow and mix very carefully so that the color becomes uniform.

Continuing to stir, add a little sugar powder. At some point, the mass will be difficult to mix in the tank. At this stage, start to mix like the dough. The table, as if flour, sprinkle sugar powderAnd when I wash, we continue to pour powder. When the sweet "dough" stops sticking, wrap in a film without gaps and send it to the refrigerator.

Half an hour cool and ready!

Tools for cooking

During the cooking, especially if you do confectionery, it is impossible to do without the use of a special inventory that will facilitate the whole process. And sometimes without the right special tool, it will not be exactly what I wanted.

If you ask how to properly decorate a cupcake cream, I will answer that the best way Do this - with a special confectionery bag. And I purchased a bag and nozzles on the site. Also be sure to the blade, various vessels and spoons. It is all simple to decorate the cupcake with a beautiful cream cap.

For the preparation of the biscuit itself will also use molds for baking. And if you want to sculpt from mastic, stencils will not interfere.

Beautiful feed

When everything is ready to eat for more joy Households remain only interesting to issue everything we have prepared. There is a lot of tips on how it is necessary to execute the feeding of cupcakes. I believe that this is a personal matter of every mistress, because only you know well that most pleases your family. There is only a pair of universal tricks for all options.

To properly apply a cupcakes, set them down on a dish in such a quantity so that they do not hurt each other with caps, otherwise they can spoil their shape. The cream tops themselves, regardless of the chosen formulation, you can pour chocolate or coconut chips, powdered sugar, decorate with different berries, candy and cookie. You can also use edible confectionery decorations, which can be found in the online store or make yourself from the same mastic.

In any case decorating confectionery, show fantasy and experiment. Regardless of whether you chose a simple cream for kapers or complicated, decided to decorate it or leave it classic, cute laid decorated top will not only make a cupcake attractive outwardly, but also give him uniquely gentle and original tasteFor which these delicious little cakes are so much appreciated.

Delicate CES CHES for caps can be prepared on the basis of cottage cheese, on kefir, with powdered sugar and cream - Choose!

CIZ cream is preparing based on cream cheese (it happens different), but with one of two ingredients, to choose butter or cream.

This cheese cream is suitable for the filling in the cake (), for alignment (but not under mastic), to fill the cakes or decorating the caps (attractive hats).

cold cream cheese (in my version "Philadelphia") - 250 gr. .
cold cream, high fatty - 100 ml.,
ovened sugar powder - 90 gr.

In the bowl of the mixer I send the cheese "Philadelphia".

And I sifted with sugar powder.

I beat first on small speeds of the mixer, then we gradually increase them. You can first beat the creamy cheese and then add powder. I did not notice the difference. Cheese with powdered sugar is whipped for a few minutes.

Then pour cold cream.

After whipping, the cheese cream is light and gentle. I repeat once: the density of the cream can be controlled by cream. The smaller the cream, the more denser the cream turns out.

Creamy cheese is made snow-white.

He is ideal for decorating cupcakes! You can not argue about taste, because it is excellent! By the way, mastic on such cream feels great. Nothing flows!

Recipe 2, step-by-step: CHIZ cream on kefir for caps

This option "CES" cream is adapted to recipes for caps, however, you can use such a filler in other baking: for example, for puff cakes or eclairs.

500 ml of fatty kefir;
500 ml of oily prostitutes;
250 ml of sour cream from 20%;
10 ml lemon juice;
7 g salts.

Kefir, sour cream and lemon juice mix with a whisk.

We add prostroprious and salt, actively interfer the components of each other.

Then we put a colander on another bowl and cover it with gauze. Pour the dairy mass on the gauze and fool well.

To make your cream gentle and at the same time quite strong and did not flow later, pull out the water, but not all - there should be enough liquid in the filler so that it is frozen uniformly.

Then we collect a lot of gauze, we shift into another bowl.

We put in a cold place for approximately 3 hours. Then we remove the gauze and use the cream to destination.

Such a delicate filler is perfect for classic canopy without raisins or other similar components. Try to endure baking stupid by such cream in the refrigerator, and it will surely please you. You can also add a slightly crushed to the state of the flour of the nut. Focus on your taste preferences.

Recipe 3: Cream CHIZ from cottage cheese for caps

Butter cream (room temperature) - 100 g
Sugar powder (adjust on your preference) - 100 g
Cheese cottage cheese (I take Hochland or Almete) - 350 g

Room temperature oil whipped to pomp, add sugar powder and cheese. We whip everything well. And decorate already completely cooled cupcakes. And decorated at will.

Recipe 4: Cream Clamp Curd for Cappoxies (with photos)

So, I present to your attention cream made of cream cheese or, how to call it, cream CHES. It is very gentle, tasty, unusually pleasant consistency. Special notch gives the fact that he is a little bravery at the expense of cheese.

Cream cheese is cottage cheese Almete, Hochland, it is cottage cheese cream, of course. You can do with a mascarpone, but it will not be exactly that. This cream is universal - you can add to cakes, in cupcakes, decorate cupcakes, apply to the surface of the cakes.

200 gr Oil
2 Cheese jars at 140 gr.
150 gr sah. powders.
vanilla

Oil + powder mix the mixer at high speed to dissolution.

A little challenge the creamy cheese in a small speed, just that he was stated and lost his shape, which was in a jar.

Now in the cream number 1 laying on 1 tbsp. Spoon of cream number 2, stirring with a mixer.

You can add vanillin and even slightly cinnamon.

That's all. Put in the cold for an hour and go ahead!

Recipe 5: CIZ CHIZ for cupcakes with berry puree

Very simple and fast in preparation, you only need to mix all the ingredients in the bowl and that's it. But because of the curd cheese, the cream can have a slightly salty taste that not everyone likes. But the cream has an excellent texture and wonderfully behaves, so that it can be easily used for cakes. You can add various berry and fruit purees to it, it will give him extra taste and color, no dyes will be needed.

340 g of cottage cheese (it will be better if the cheese is before using at least stay in the refrigerator and add cold)
115 GG of butter room temperature, very soft
100 gr sugar powder
2 tsp vanilla extract or 1 tsp. Vanilla sugar

All ingredients folded in a bowl.

And beat the mixer to a homogeneous state.

You can add berry or fruit puree. But doing it is better in a little bit, i.e. adding 1 tablespoon puree to get good taste and color. Here I used a blueberry puree and added it 3 tablespoons.

Bon Appetit!

Recipe 6, Simple: Snow White Cream CHES for Cappoxies

At home, you can also cook cream CHIZ. And make it quite simple from kefir. Some preparation - and vua, you get a decent analogue of an expensive shopping cream chiz. To taste it with light sourness, in texture - gentle, without grains, uniform. And then you can fantasize, supplement the recipe at your discretion. I suggest to prepare classic sweet cream CHIZ for cake and cupcakes.

Kefir - 900 ml;
Sugar powder - 1 tbsp. l.

The most important thing in this recipe is to freeze kefir. Therefore, put it in the evening in freezing Camera And forget about him until the morning.

Frozen kefir carefully free from the package. It's not easy, the main thing is not to damage your hands! I cut off the film gradually small pieces. And it should be said that in the kefir box it is more difficult to clean. Now, when they dealt with the package, lay out the ice mall, folded in a few layers, and put it in a colander inserted into a bowl or a pan. We will separate serum.

When Kefir knows a little and crumple, it's better to make a gauze bag somewhere over the mission. I hang on the crane in the sink. Serum is so better separated. And do not be afraid, but this process will take approximately 12 hours. A little will have to suffer! Get your business!

After time, when the liquid does not drop, expand the bag of gauze. Everything worked out!

Place the resulting cream from gauze to the bowl. Dig out it with a fork and add sugar powder. Just mix. Such a cream does not even require whipping, so delicate texture. With the help of a confectionery syringe, you can decorate a cake or cupcakes or simply misting the cakes.

From one packet of kefir, 600 ml of serum leaves (it can be used in other recipes) and approximately 300 g of cream chiz.

Be sure to try to cook cream CHES for a cake and cupcakes, you will not regret! And if you wish, instead of powdered sugar, you can add salt and spices and get very tasty and fragrant mixture For sandwiches!

I hope you helped you step by step, and the recipe turned out.

Recipe 7: Chesew Czech Chesome for Cappoxies (step-by-step photos)

Recently, the cakes have come to change the cupcakes with usual for us. For their preparation, the hostess is often used by the biscuit base. But how to cook cream-cheiz for them? The recipe for caps is very simple. By the way, it can be used for impregnation of the cake. Traditionally cream CHES is made from soft cream varieties of cheese, for example, "mascarpone" or "Almety". If you have the opportunity to purchase Mascarpone cheese, then prepare the described cream based on it.

250 g of "Mascarpone" cheese;
200 g powder sugar;
0.3 l cream with fat concentration of at least 32%.

In a deep pile, laying the "Mascarpone" cheese. Add sugar powder and thoroughly whipped with a mixer or blender. Please note that the velocity of the veins must be minimal.

, https://prokefir.ru, http://lucky-girl.ru

All recipes are carefully selected by the site culinary club.

How to cook a simple cream recipe for caps - a complete description of cooking so that the dish is very tasty and original.

Capkeeys - small cakes, which are also called fay cakes, entered our lives relatively recently, but they have already managed to love everyone without exception to sweet kits. In this baking, the cream for drips is not the last value, because combining even the same version of the cake test can be obtained every time a new dessert.

Table of contents [show]

Cream CHiz for Cappoxies

The easiest cooking cream CHIZ for decoration of caps is made from the following ingredients:

300 g of cream cheese;
100 g of soft butter;
80 g of sugar powder.

Cooking sequence:

Soft creamy oil to connect with sugar powder and beat to puff.
Then gradually adding cream cheese, beat the cream until uniforms for another five minutes.

At first glance, it may seem that cream-CES is not suitable for capsification of caps on cupcakes, but after an hour spent in the refrigerator, it will acquire the necessary stability and density, so stabilization in the cold - a mandatory cooking process.

Step-by-step recipe from mascarpone

For a very simple, but amazingly tender cream made of Mascarpone cheese, you will need only:

250 g Maskarpone;
100 g of condensed milk.

How to do:

Chilled cheese and condensed milk put in one container and beat the mixer to a lush and homogeneous cream consistency.
To give the cream caramel notch taste, some of the condensed milk or its entire amount can be replaced with boiled condensed milk ("Irisk").

By such a recipe you can cook curd crey For caps, taking the basis of any other creamy cheese (for example, Philadelphia).

Chocolate Ganash.

For the preparation of a chocolate ganasha to sewage caps on the cupcakes, dark, milk and white chocolate. Only the proportions of chocolate and cream will change.

One portion will need to take:

100 g of juicy cream from 33%;
200 g of dark or 300 g of milk or white chocolate.

How to cook:

Cream put on fire, bring to a boil and remove from the fire. Chocolate is finely chop, put it on hot cream and stir dry silicone spatula. Then the mass is back to fire and warm up to completely dissolve chocolate.
After that, cool Ganash slightly, cover the food film into contact and leave for the night to stabilize. Before decorating the caps, the cream costs a little warm in the microwave.

From cottage cheese or cream cheese

Claimer cream prepares in the following proportions of ingredients:

450 g of cottage cheese;
100 ml of oily cream (33%);
80 g of small grinding sugar.

Preparing step by step:

Cold cream pour into the cooled container and beat the mixer to stable peaks. To make cream scamped without problems, you need to put the whiskers of the mixer in the freezing chamber for a quarter of an hour.
Then put cheese and sugar powder to cream, beat the cream for another time until all components connect.

Sour cream option

Cream cream - it is steady sour cream option Not only for glorifying and aligning cakes, but also the ability to decorate the caps with beautiful happiers of a delicious cream.

To do this, take:

350 g sour cream 20% fat;
1 egg;
110 g of sugar sand;
90 g flour;
2 g of vanilina;
120 g of soft butter.

Separation of cooking processes:

In a saucepan of suitable litter to connect together all the components of the cream and respect it on a water bath (so that the mixture is not burned) to the state, when the groove from a spoon on the cream will not disappear.
Custard sour cream base Cool up to 30-40 degrees, put into it sliced \u200b\u200bwith small cubes soft butter and beat into a homogeneous magnificent mass. The cream is so thick (it has a spoon) that you can start working without cooling it in the refrigerator.

Protein cream for caps, which keeps the form

For a solid, well-holding protein cream, it will take:

3 protein of chicken eggs;
200 g of sugar sand;
50 ml of drinking water;
180 g of butter;
3 g of citric acid;
2 g Vanilina.

Cooking:

Sugar and water to peel on medium heat until the sugar is completely dissolved.
Proteins with lemon acid beat to stable foam.
Syrup introduce a thin flowing into proteins, continuing to beat. Following the syrup in small pieces in the cream to send very soft oil and vanillin.
Beat cream to complete cooling approximately a quarter of an hour. At the end of the beating, you can add food dyes, without fearing that the mass will fall, because it is a protein-oil cream that keeps the shape.

Oil cream with citrus flavor

For fragrant orange oil cream, you must prepare:

250 g of soft, creamy oil consistency;
200 g of sugar powder;
2 medium oranges.

Cooking method:

First need to rinse in cold water And cook oranges. For this, citrus, after boiling, boil five minutes, drained the water, poured a new one and boiled 10 minutes after boiling. Again drained water and boil for another 15 minutes in a new liquid.
The cooled fruits are cut into parts, remove the bones and twisted through the meat grinder, or break through a blender. This orange mashed potatoes are mixed with a hayline powder.
Soft butter whipped into a lush white mass with the remaining powder. Then continuing to beat with small portions introduce a sweet orange mass. After a short stabilization in the cold cream is ready to use.

Banana delicacy for dessert decoration

To make cream caps for caps with banana taste, you can take the basis of a cream from mascarpone, for which you need:

250 ml of juicy cream from 33%;
125 g of cheese mascarpone;
60 g of white small-crystalline sugar;
5 g of vanilla sugar;
1 medium ripe banana.

Work algorithm:

In the cooled bowl, lay cream, mascarpone, vanilla and ordinary sugar. These products start hit at the minimum speed with cold chickens of the mixer, gradually increasing the speed to the maximum.
When the consistency of the cream becomes the same as the whipped cream add a puree from the pulp of one banana to it and carefully so that the mass does not break the spatula. Instead of a banana, you can take 100 g of any berry or fruit puree.

Good afternoon, comrades!

Winter - the most best time For kapers, right? When you leave on the street more and less often, and the oven is not only a bake, but also warms the soul and body. In winter, it is always more time to play in the kitchen with a confectionery bag or a syringe. At other times of the year they are pleased at best of the simple Madfins.

And even on the calendar, only on October 17, we can assume that winter entered into force for two reasons: first, in Moscow for several days, as snow fell, secondly, in Athens, the temperature today fell to 20º degrees today. And this means that winter came. Because in Greece there is no autumn, nor spring, there is only summer and winter. That's just yesterday with girls drank coffee on the street in a cafe in T-shirts and discussed who like this year will dress up a Christmas tree (And it is started to dress here since the beginning of November). And today everything is already changing the shorts to the pants, it means that winter.

Beckery geniomy

So what am I here? Yes, about drips. I can not imagine how our mothers lived without this ingenious invention. If you take the cupcakes for pastries, then these are the simplest and fast cupcakes from all I knowWell, with the exception of no less brilliant "potatoes", of course. And why? First, because the cake dough for caps is prepared very quickly and, as a rule, by mixing dry and wet mixtures. Secondly, these cakes are already in advance individual and do not require any particular feed, cutting, etc. Well, and the cream for kapers is the most pleasant part, for here you can fantasize indefinitely ...

How to learn to work with a confectionery bag?

When I learned to work with a pastry bag, I took one cupcake and set off a hat from the cream on him, then I removed this cream with a spatula and restned it again, and again, and again. As long as the pattern did not go out.

By the way, if you think that you do not know how to work with a pastry bag, I advise you to change your mind. The only way to learn to beautifully decorate the cupcakes - practicing and practicing again. From the first time it has not yet managed to make a bouquet of roses on the cake.

When I just came to work as an assistant pasta, I was put on lemon tartlets. Then I understood that leans smooth neat hats from italian MerengiYes, and also burn their burner, the challenge for my rapid hand is absolutely impossible. On my call for help, the chef sent me to a distant journey (confectioners sometimes practiced this). In short, after several accumulated and burnt meringues, everything went like oil, in the literal sense of the word.

This is all to the fact that, in addition, how to keep the bag in your hands, no one will help you. You only need timeto adapt.

Here you can watch the main nozzles that I decorate the Cappoxies: an open star, a French tube, a smooth tube, a closed star.

In general, after such a verbal entry, you can also go to the cupcakes. I'll start with the most simpleBut no less delicious than the rest.

Do not forget that the cream needs to decorate only fully cooled cupcakes.

1. Oil Cream with condensed milk

Perhaps this is the most common cream used in classical Soviet desserts. And why don't we decorate the fashionable Cappoxies today?

To do this, we will need only 2 ingredients:

condensed milk - 200 gr.
vanilla essence or fragrant alcohol - 1 tsp. (optional)

Cooking:

The most important thing in this recipe is to bring the creamy oil to the desired temperature: the perfect temperature for whipping the oil is 20 ° C. This is a little cold room temperature.
Now you need to beat the creamy oil well (it must be good quality). Oil whipped with a mixer to lush, air condition. It will take 5 minutes.
Only after the oil became air, we begin gradually, on one spoon, to introduce condensed milk, whipping the mass to a homogeneous state after each portion of condensed milk.

Oil cream With condensed milk is an emulsion, that is, it is fat mixed with water. And since the fat with water is not mixed, we need to fill the oil with oxygen, so that water particles have been caught. therefore very important Beat the oil well and add condensed milk gradually!

The finished cream is placed in a pastry bag and decorate the cupcakes.

If you have hot and the cream does not hold the form, put it for a few minutes in the refrigerator so that the oil is slightly frozen.

2. Chocolate Cream with condensed milk

Here the principle is the same as in the previous recipe, just at the end is added cocoa powder.

We will need:

creamy oil, softened - 200 gr.
condensed milk - 200 gr.
cocoa powder - 3 tbsp.

Cooking method:

All nuances of cooking this cream are looking in the previous recipe ⇑

The mixer whipping soft oil to the formation of air mass (about 5 minutes).
On one tablespoon, add condensed milk, whipping well after each portion.
After the condensed milk is over, add cocoa powder on one tablespoon, beating again after each spoon.
Finished cream fill the confectionery bag and decorate the cupcakes. If necessary, the cream can be changed a little to keep the form better.

3. Oil cream with boiled condensed milk

Another heritage of Soviet cooking. The most beloved and most unique taste of childhood.

Ingredients:

creamy oil, softened - 200 gr.
boiled condensed milk - 320 gr.

Method of preparation:

Creamy oil is whipped with a mixer to the formation of air mass (about 5 minutes)
Continuing to beat, introduce one spoon boiled condensedume, beat up to a homogeneous state every time.
Ready cream, if necessary, cool and you can decorate the cooled cupcakes.

4. Cream with cottage cheese or cream cheese

And now go to more interesting options. Let's start with cream cheese.

For cream, take:

creamy oil, softened - 150 gr.
sugar powder - 150 gr.
creamy or cottage cheese - 300 gr.

* Optionally, you can add 115 gr. Berry or fruit puree - for taste and colors with juice ½ lemon.

We prepare cream as follows:

Butter, sugar powder and vanilla put in the bowl of the mixer and thoroughly beat to the air condition (5 minutes).
We add creamy or curd cheese, if you wish, a fruit-berry puree, and beat up to the formation of a homogeneous mass.
Then we enter lemon juice and beat again to a homogeneous state. (* If we do without fruit puree, we do not add lemon).
You can add to finished cream food coloring and apply on a cupcake with a confectionery bag.

5. Cheese cream with white chocolate

The combination of cream cheese with white chocolate is just incredible.

Take the following products:

white chocolate - 200 gr.
creamy oil, softened - 200 gr.
sugar powder - 150 gr.
creamy or cottage cheese - 250 gr.
vanilla seeds - ½ pod or vanilla essence - 1 tsp. (optional)

Cooking cream:

First, there is a white chocolate in the water bath, breakdown to pieces and leave until a complete cooling.
The softened oil is whipped to a fluffy state (5 minutes), then add all the other ingredients (chocolate must be cooled to room temperature!) And beat up to a homogeneous consistency.
If necessary, a little cool cream and decorate our cupcakes.

6. Chocolate cream with mascarpone and condensed milk

This is a cream that keeps the form well due to the presence of gelatin. Therefore, it needs to be prepared before bakeing a cupcake, so that he can frost.

Required products:

listed gelatin - 10 gr.
black chocolate - 100 gr.
cream - 50 gr.
condensed milk - 100 gr.
maskarpone Cheese - 500 gr.

As you prepare:

In cold water soaked gelatin leaves for 10 minutes.
In the meantime, we melt in the water bath broken into pieces of chocolate, stirring regularly.
Cream is brought almost to a boil, remove from the fire and wept in it swelling gelatin, pre-withdrawing it. Mix to completely dissolve gelatin.
We introduce cream into a melted chocolate and mix to a homogeneous state.
Then add condensed milk and mix again with chocolate.
In a separate bowl, we lay out the mascarpone and overflow chocolate into it, mix the wedge before the formation of a homogeneous cream.
We cover a bowl with a cream of food film and put in the refrigerator for 2 hours.
After 2 hours, the confectionery bag filled with cream and decorate the cupcakes.

7. Banana cream with mascarpone

Instead of a banana, you can add 100 grams of any berry or fruit puree.

Grocery list:

fat cream, from 33%, cold - 250 ml
muskarpone Cheese - 125 gr.
sugar - 60 gr.
vanilla essence - 1 tsp.
banana, ripe and small - 1 pc.

Cooking:

Bearing cream should always be cold, and preferably cool and beeps for whipping. So the process will go faster.
In the bowl for the mixer, we put cream, mascarpone, sugar and vanilla essence, and begin to beat the mixer on small turns, gradually increasing the speed.
After the cream acquires the consistency of whipped cream, we introduce a well-softened banana and gently mix to a homogeneous consistency.
The cream is ready. We can decorate them cooled cupcakes.

8. Air cream with white chocolate

Very simple but very air cream For fans of white chocolate

List of ingredients:

white chocolate - 200 gr.
creamy oil, softened - 230 gr.
sugar powder - 210 gr.
vanilla Essence - 2 ppm

Cooking process:

White chocolate lying on pieces and melts on a water bath, stirring from time to time. Then remove the chocolate from the bath and leave cool.
Soft butter put in a bowl of the mixer with powdered sugar and whipping well to the state of the lush cream (5 minutes).
We add a whole cool white chocolate in the oil cream and beat a couple more minutes.
Last but I introduce a vanilla essence and beat again to the formation of a homogeneous air cream.

9. Sloves Cream on Swiss Merenge

In this recipe, we pasteurize in the water bath, so this cream can not be afraid.

For the recipe you will prepare:

egg proteins - 2 pcs.
sugar - 150 gr.
vanilla seeds - ½ pod or vanilla essence - 1 tsp.
food dye - optional

Recipe performance:

In the heat-resistant bowl, put squirrels, sugar, vanilla and put on water bath (The bottom of the bowl should not touch water).
Constantly stirring the wedge, heating the proteins until the sugar is completely dissolved (about 5 minutes).
Distribute proteins between fingers - Sugar grains should not be felt.
Only after the sugar is completely dissolved, remove the proteins from the bath and whip it with an electrical mixer to a persistent dimension until the bowl cools to room temperature.
Finished cream immediately decorate our caps.

10. Silky Chocolate Ganash

Perhaps one of the most beautiful and silky creams for caps. It must be good, so cook it on the eve.

Structure:

fat cream, from 33% - 250 ml
liquid honey - 50 gr. (if there is no liquid, melt on a water bath or in microwave)
instant coffee - 1 tbsp.
black chocolate, from 60% - 200 gr.
creamy oil - 75 gr.

Recipe:

On moderate fire, we bring to boiling cream, honey and soluble coffee (no need to boil).
We put in a bowl of finely chocolate, oil with cubes and pour them with hot creams in two approaches: we pour half - we are thoroughly mixed by a wedge, we pour the second half - we mix again before smoothness.
Cover the bowl of the food film and leave cool down at room temperature.
The next day, chocolate ganash is ready to use.

This list can be continued to infinity, but I think for the first time. You can wander according to the recipes of the caps on the site and see other ideas. For example, you will give you chocolate cupcakes with chocolate icing and coffee-walnut cupcakes with cream made of mascarpone.

All delicious and beautiful caps!

Good luck to you, love and patience.

Everything. Until. Until.

Cream for kapecakes

Little cupcakes with a coffee cup quickly won the whole world, but if biscuit dough Make a beginner hostess, then the cream for caps - a task more comprehensive. What should it be and what options according to professionals are the most successful?

How to make cream for caps

The correct mass for jewelry of cupcakes should be dense - otherwise it will impregnate baking, make it wet. Most fast cream - Ordinary whipped cream in the canister, retaining after cooling. However, they are not always available, and the composition of the store product makes you think several times. Professionals recommend cooking cupcakes independently by choosing one of traditional recipes. All options discussed below require cooling before feed. In some cases, the refrigerator sends not the cream itself, but already decorated with the dessert.

Ideal for connoisseurs of American cuisine: CHIZ cream for caps, if desired, can be used as a filler for cheesecake. After 5-6 hours, after the placement in the refrigerator, it becomes dense, perfectly holds the specified form. Creamy cheese, which is the main ingredient, is difficult to replace - except for the classic Philadelphia, nothing will give a traditional taste. With his absence, it is better to find another recipe for a cream to kckers.

cheese "Philadelphia" - 185 g;
sugar powder - 110 g;
creamy oil - 45 g;
vanilla essence - 1/4 h.

Remove the "Philadelphia" from the refrigerator, heat up to room temperature so that the beating process is easier and faster.
Mixer nozzles - Plastic blades: they do not scratch the mass, but will leave her air. At medium speed, sweep the cheese and soft oil, enter the vanilla essence, carefully sump sugar powder.
When the consistency becomes homogeneous, cool it and put it in a pastry bag to squeeze on a cupcake.

If this cream is sent to a hot oven for a few minutes, you will have a meringue or meringue - air crispy cakes. In non-treated thermally form, it is rarely used, since the base of the cream is raw egg whites. In order to reduce the likely of their infection of Salmonella professionals, it is recommended to warm the mass in the process of beating. So you get a custard protein cream.

chicken eggs - 3 pcs;
water clean drinking - 50 ml;
sugar sand - 100 g;
citric acid - 1/4 h.;
butter creamy - 155 g;
fruit puree - 2 tbsp. l.

Spread the eggs and separate the squirrels in a dry cold bowl, put it in a large bowl with water. Whip using a mixer to a dense foam when water under the proteins is heated.
Gradually plug sugar and citric acid, continuing to work with a mixer. There, add soft butter with pieces, pour water and no longer beat, but stir.
When sugar is dissolved, remove the bowl from the stove. Cool the mixture and carefully take care to get a thick and perfectly smooth mass. Enter the fruit puree, mix again and decorate cupcakes.

If you most like the traditional cap of whipped cream, you can cook them yourself. The only drawback of such a cream is the inability to keep the specified form, so they will have to eat very quickly. Store more than a day Even in the refrigerator a cupcake with cream from whipped cream is undesirable: they will become wet, quickly ruin.

fatty (33-35%) Fresh cream - 300 ml;
vanillin - 1/4 hp;
sugar powder - 1 tbsp. l.;
liquid food dye - 1 tsp.

Cool cream before you beat. Do the same with the Misa, but it is desirable to put it in the freezer.
Mixer at medium speed whipping cream with powdered and vanilla, until the thickening starts.
Enter the food dye, which is easy to replace with berry juice in the same volume, mix the cream mass with a spatula, start laying on the cupcakes.

C Muscarpone

Creamy cheese, which is the main famous italian dessert "Tiramisu" gives very delicate tastenot requiring sweeteners, dense consistency. In the classic version, cream made of mascarpone for capsicles consists of only the creamy cheese and oily cream. In order to reduce calorieness take curd cheese instead of mascarpone. For a more interesting taste in the mixture, you can pour an amaretto or any liquor.

muskarpone cheese - 280 g;
cream 33% - 210 ml;
amaretto or creamy liquor - 1 tsp.

Cream is recommended to beat the wedge, not a mixer. Maskarpone lay out in a large bowl and mix the spatula, turning into a soft cream mass.
Connect the cheese and cream, a mixer at the lowest speed bringing them to thickening, pour in the Amaretto process. If you do not want to use alcohol, take a vanilla essence or put a pinch of vanilla sugar.
You can decorate the cupcakes with the resulting cream immediately, but after that you need to send them to the fridge so that the elegant hat is frozen.

Chocolate filling for caps

The mass prepared on this recipe is multifunction: it can be used as a classic outer cream and as a filler. In the latter case, it will remain soft even after cooling, and in its composition it is allowed slightly more than milk - in the volume that is listed below. If you want the finished mass of cupcakes to cover, and not fill, reduce the share of milk by 30-35%. Chocolate cream You can cook with cocoa from cocoa in the same quantity, and it is better to take pure chocolate for the filling.

milk Fresh - 95 ml;
butter creamy - 30 g;
dark chocolate - 110 g

Grind the chocolate with a knife, snatch into a large bowl and put it on a water bath.
Pour milk and put soft butter. Heat the mixture and gently mix - there should be homogeneous not too thick consistency.
Cool it up to 40 degrees and fill the cupcakes through the hole on the side: it is the most convenientness to make an ordinary medical syringe on 3 cubes.

Lemon cream

Delicious fresh sourness, stunning fragrance - the main reasons for the popularity of this cream. If you wish, it can be added not only to kapes, but also to any other baking: for example, pancakes. The product is well stored in the refrigerator, if it is placed in a glass container with a tightly closing lid, but professionals are still recommended to prepare lemon cream clearly to one application. The amount of ingredients indicated below is designed for 10 cupcakes.

honey - 2 tbsp. l.;
lemon - 2 pcs.;
butter creamy - 30 g;
egg chicken - 1 pc.

Collect the zest from lemons, connect it with liquid honey. There we also drain the juice obtained from their pulp.
After an hour, the fluid appear, add a whipped egg and butter, tapping until the moment when the mixture begins thick.

Cabinet with custard

One of the most complex recipes, Which one, too, can also be used as a filling for drips, and not just the upper coating. The finished mass will be dense, tender, very fat, oil. It is preparing a "Napoleon" and eclairs cake, but it requires special care and accuracy. However, this recipe for cupcakes requires special care and accuracy.

milk Fresh - 400 ml;
sugar sand - 110 g;
creamy butter - 55 g;
yolkie eggs - 1 pc.;
potato starch - 35

Connect in a bowl of yolks, sugar and starch, gently mix, not whipping, start heating on a water bath. The power of the burner is average.
Pour milk with tablespoons: the success of the entire operation will depend on the freshness of this product. If it starts to turn around, it is better to give up from trying to cook cream.
Bring the mass to boiling and active appearance of bubbles on the surface. Calculate 120 seconds, then remove the bowl from the fire.
Enter the soft oil, mix and cool the cream. Decorate the cupcakes very simple: move the mass into a confectionery bag or a bag with a cut angle, squeeze on a cupcake, giving it any shape.

Video: Cream for caps without oil

Great cream cream for delicious cupcakes

Creamy cream for caps make a dessert perfect, disappearing from the table in seconds.

Kappaiki - delicious delicacy, but the stunning taste of the dessert is not always the result of a long and painstaking work. The secret lies in the recipe for a cream cream for caps, cook which can each

Cream Cream Based Cream Cheese

Start your acquaintance with the magic world of cream creams and cakes can be with the simplest, but not less delicious option Based on cream cheese. For its preparation, neither special knowledge in cooking, nor any rare products. All that will need is butter, cheese and sugar powder.

The main secret lies in the preparation of products: oil must be soft and warm, and cheese, on the contrary, solid and very cold. Before you start cooking, get the first from the refrigerator, and leave the second in it. Products must lie so a few hours, better - night. Compliance with these conditions will allow to achieve a dense, but delicate consistency of butterfly in combination with an amazing melting taste. The finished cream is quite dense and perfectly holds the shape of the caps on the cupcakes.

The cooking process is simple to the impossibility: all the ingredients are placed in a deep bowl and beat with a mixer for about 5 minutes before receiving a homogeneous consistency. Making such a cream flavored or color is necessary at the stage of mixing ingredients. You can add cocoa, fruit or berry puree, vanilla essence, jam - anything. The longer to beat, the homogeneous color will turn out. If the cream is needed pure-white, then the oil with sugar is at first (5-10 minutes at maximum speed), and only then cheese is introduced into the mixture.

To decorate the cupcakes of the finished mass, it should be shifted into the confectionery bag and gently squeeze the desired amount on top of the dessert.

Cream for cupcakes based on cream and curd cheese

In fact, this is a variant of the previous recipe, but such butter cream For caps, it turns out more gentle and easier - instead of oil cream uses.

Approximate consumption of products:

Cream (fatty at least 33%) - 100 gr.
Cheese cottage cheese - 500 gr.
Sugar powder - 90 gr.

Cooking method:

Cream before whipping should be cooled. A bowl and a whisk for whipping and is recommended for several minutes to remove in the freezer. Fight cream need long, at maximum speed, before the appearance of stable peaks, after which add curd cheese and powder. Continue to beat the ingredients before receiving a homogeneous mass. Curd cheese has a barely cauldly taste, which not only does not spoil the dessert, but will still make it less dormant. Instead of cottage cheese, any creamy cheese can be used, for example, mascarpone or philadelphia.

So that the creamy mass becomes more elastic, it should be removed for 1-2 hours in the refrigerator.

The finished product has a snow-white shade and amazingly delicate taste. The proportions of the ingredients can be varied depending on personal preferences, slightly changing the consistency of the cream. Creamy decoration for caps can be diversified with all sorts of additives, for example, vanilla.

Creamy cream prepared by the aforementioned recipes, holds for quite a long time, is not good for decorating cupcakes. Even at room temperature, ready-made pastry products can chase a few days.

Decorate the cup cakes, so sometimes called the cupcakes, you can with the help of Ganasha. This option will appeal to all chocolate lovers. Ganash is a mixture of greasy cream and melted chocolate.

To prepare a chocolate cream jewelry, you will need:

Fat cream (at least 33%) - 110 ml.
Creamy oil (unsolved) - 40 grams.
Chocolate (can be taken any) - 100 grams.
Sugar - 2 tbsp. Spoons with a slide.

Cooking method:

To prepare such a cream, you need to pour cream into a saucepan, adding sugar, stir, bring to a boil and remove from the fire. Sugar can be replaced with honey, the taste will turn out much more interesting.

Chocolate chop in advance to small pieces, shifting into a bowl and pour the hot creamy mixture. Mass without stirring leave for a couple of minutes. After that, carefully with the help of a whisk stir ingredients, add butter, mix again.

Ganash Kappaika needs to be decorated immediately after cooking, when cooled, the mass will lose its shine. In chocolate mass you can add chopped nuts, all kinds of flavors, as well as liqueurs. With the help of these additives, you can achieve a stunning taste of cream for caps.

Whipped cream

Well, the simplest decoration for the caps will serve ... right, whipped cream. This air cream is suitable for those sweet toes that do not want to spend time on cooking. Treatment is preparing quickly and simple.

Cooking for whipping to hold for several minutes in the freezer, after which they pour chilled fatty cream in them. Becut at high speed before thickening (about 5 minutes), after which there is a sugar powder on a tablespoon, stirring every time a whisk. Beat the mixture finally before stable peaks.

Because of the cream needed for quite a long time, but only until the moment they acquire elasticity. Too long whipping will turn them into oil. When decorating cupcakes and cakes, it is important to remember that in contrast to other creams, the cream is poorly held by the form, settling over time. Apply a creamy hat on a cupcakes shortly before the delivery of the dessert.

Print version "

Cream for caps that keeps the form

Maskarpone Cheese - 500 g
Creamy oil - 150-200 g
Sugar powder - 100 -150 g

How to cook:

Sugar powder - 70 g
Creamy cheese - 500 g

Milk condensed - 200 g
Cocoa powder - 3 tbsp. l.

As you prepare:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

5. Sufflery

Sugar sand - 1 st
Eggs -2 pcs
Vanilla extract - 1 tsp.
Creamy oil - 125 g

Cooking method

White chocolate - 200 g
Sugar Powder -150 g
Vanilla extract - 1 tsp.

Cooking process

7.Collar Ganash

Coffee soluble - 1 tbsp. l.
Creamy butter - 75 g

Egg proteins - 2 pcs.
Sugar sand - 150 g
Vanilla extract - 1 tsp.

9.phrute cream mousse

Sheet Listed - 3 pcs.
Sugar - 150 g
Egg proteins - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

Sources:

I can not believe, but I finally did it: I gathered all your favorite recipes for cupcakers in one place. Cappoxies are neat and beautiful if the cream holds the form well. Another condition for beautiful hats on cakes is a good work skill with a confectionery bag. This requires practice, a lot of practice.

You can fill the bag with cream, put a number of a free bowl and start training. Squeeze a small amount of cream on a cupcake, then remove the cream in a bowl using a blade and squeeze a new portion to the same cake. And so as long as the result does not suit you. The decorated cream can be shocking again into the confectionery bag and repeat the experiment on decorating.

Let the neat hats do not get immediately, this is a matter of practice, do not worry. Despite the clumsy caps, delicious cake, homemade, from those ingredients that you know.

1. Creamy butter

Maskarpone Cheese - 500 g
Creamy oil - 150-200 g
Sugar powder - 100 -150 g
Vanilla extract - 1 tsp. (optional)

How to cook:

Very easy to cook cream, even a beginner will cope. Give cream oil to warm up, and the mascarpone cool down (it is better to keep cheese in the refrigerator until the cream is added to the cream).

Using a mixer, take the creamy oil with a powder to puff and light condition. Cold cheese add to cream only after the powder with butter is well whipped, so that it does not have the feeling that the powder creaks on the teeth. With the help of a manual mixer, the beat will need 8-10 minutes, if you have a planetary (stationary mixer) - 5-6 minutes, no more.

In the warm oil, the powder will quickly dissolve, then gently mix the mascarpone into the cream mass and take a little more to homogeneity.

In a confectionery bag, such cream can be stored within 5 days, while all its properties and structure are preserved. Too tender cream Also you can't call - all the same curd cheese and powder in the Union very well hold the form. Even at room temperature (approximately 17-20 degrees), a cake or cupcakes will be able to simultane a couple of days without losing the form.

Such cream can be made chocolate, adding 2 tbsp. Spoons of high quality cocoa. To get a colored cream, for example, pink, you can mix a bit of raspberry puree.

To prepare mashed potatoes, defrost berries (you can use fresh), grind in a blender. Two tablespoons of a berry puree add to cream and mix.

2. Covered cheese and cream

The variety of previous cream, only instead of creamy oil used whipped cream.

Fat cream (no more than 33%) - 100 g
Sugar powder - 70 g
Creamy cheese - 500 g

First, take the cooled cream (100 g). Juicy cream less than 33% will not suit this recipe.

Before hit cream, cool not only the cream themselves, but also a bowl in which you beat, as well as the whites of a mixer. I put in a bowl of the whiskers of a mixer and a pack of cream and remove everything in the freezer for 10 minutes.

So, at the maximum speed, beat the cream, even if it seems that nothing happens and they remain liquid anyway. Starting from the fifth minute, stopping more and more often to raise cream on a crown and check whether they hold the form. Otherwise, cream will turn into the oil.

If you accidentally taught cream - this is not a tragedy of a universal scale. Just add 1 tbsp. Spoon of cold cream and mix again. The cream will return to its former structure.

3. Oil cream made of oil and condensed milk

On the site is step-by-step recipe Cream cream with condensed milk, you can see a detailed description.

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

Prepare the following ingredients:

Softened butter - 200 g
Milk condensed - 200 g
Cocoa powder - 3 tbsp. l.

As you prepare:

First, we beat the soft oil to the puff and breath.
We pour a condensed milk with a spoon, each time whipping up to homogeneity.
When the condensed milk is spent, add cocoa powder on a tablespoon, sometimes thoroughly whipping.
Ready cream use for decorating cupcakes.
If the cream does not hold the form - cool.

4. Male cream with boiled condensed milk

We will need:

Softened butter - 200 g
Boiled condensed milk - 320 g

How to cook:

Beat the mixer butter to the air cream condition (it will take about 5 minutes).

Add condensed milk along one spoon, beat every time to a homogeneous state.

Ready cream must be cooled and then you can decorate a cupcake or cake.

5. Sufflery

Failure cottage cheese or cottage cheese - 500 g
Sugar sand - 1 st
Eggs - 2 pcs
Vanilla extract - 1 tsp.
Gelatin - 25 g
Creamy oil - 125 g

Cooking method

Beat yolks (2 pcs) with 0.5 tbsp. Sugar and vanilla extract.
Add softened butter. Beat thoroughly using a mixer.
Spill gelatin hot water (Almost boiling water), soak for 10 minutes, stirring periodically.
Eggs whipped with sugar to sustainable peaks. If you use a recipe homemade cottage cheese, wipe it through a metal sieve so that there are no grains. In the cottage cheese, we add the yolk-oil mixture, whipping well.

After that, in cottage cheese, we pour warm gelatin, without stopping the mixer.

Then with small portions add whipped proteins and gently mix. If you want to get colored cream, add a small amount of berry or cherry puree.

Since the cream thickens very quickly, lay out on a cake without slowing down.

6. Summary cream with white chocolate

Wonderful combination of white chocolate flavors and cream cheese.

White chocolate - 200 g
Creamy oil softened - 200 g
Sugar Powder -150 g
Curd cream cheese - 250 g
Vanilla extract - 1 tsp.

Cooking process

Clear chocolate familiar to you. I do it in a water bath, describe in detail here:

How to melt chocolate on a water bath

Soft oil whipping 5 minutes using a mixer to a lush state, then we enter the remaining ingredients (pre-cooling the chocolate to room temperature), whipping to a homogeneous state.

To make the cream better to hold the shape on the cupcakes, it is recommended to cool it.

7.Collar Ganash

The silky cream structure is perfectly suitable for gentle cupcakes. The cream is required to cool well and give it to be broken, so prepare it in advance. I usually cook in the evening, leave for the night at room temperature, and in the morning decorating the cupcakes.

Breased cream from 33% -250 ml
Liquid honey - 50 g (if you have thick or sugar, melt it in microwave oven or on a water bath).
Coffee soluble - 1 tbsp. l.
Dark chocolate (Cocoa content of at least 60%) - 200 g
Creamy butter - 75 g

Step-by-step cooking process

On a small fire, we bring to boil honey, instant coffee and cream (not required to boil).

In a bowl, ruby \u200b\u200bchocolate, we cut the oil with cubes, pour hot creams in two approaches: first pour half, mix with the help of a whisk, then pour the second half - mix again before smoothness.

A bowl is tightened with the food film, leave it to the night (no need to clean it in the refrigerator).

The next day, Ganash can be started: decorated cupcakes and cakes.

8. Cream cream (at the Swiss Merenge)

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

The following ingredients will be needed:

Egg proteins - 2 pcs.
Sugar sand - 150 g
Vanilla extract - 1 tsp.
Food dye - at will

How to make protein cream for caps:

In a bowl of heat-resistant material we connect proteins, sugar, vanilla extract. We install on a water bath in such a way that the bottom of the cup does not concern boiling water.

Permanently working a wedge, bring proteins to such a state so that sugar completely dissolved. You can take a small amount of protein mass and wipe between your fingers - the grains should not be felt.

After complete dissolution of sugar, we remove the protein mixture from the water bath and take into the hands of an electric mixer. We whip into a persistent dimension until the bowl cools to room temperature.

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

9.phrute cream mousse

This cream can be used not only to decorate the caps, but also as an independent dessert. Choose berries that you like - and for business!

Fruit puree - 250 g (can be prepared from fresh or frozen berries)
Sheet Listed - 3 pcs.
Sugar - 150 g
Egg proteins - 3 pcs.
Cream - 33% and above - 250 g

What do we have to do:

Gelatin sheets are soaked with cold water and let it swell. If you do not have at hand gelatin in plates, you can use powder, but choose a quality, such as Dr.Oetker, it dissolves very well, you do not need to wait two hours.
With the help of a mixer, sweat the proteins in the magnificent foam, gradually slugging sugar sand.
Cream While in a lush mass.
Wake-up gelatin warp on a water bath until the grains is completely dissolved.
Carefully interfate whipped protein mass, cream and fruit mashed potatoes.
Add the gelatin to the general mixture, poured a thin jet, without stopping the stirring.

This cream needs to be given as it should be in the refrigerator (at least 3 hours).
I wish you magnificent desserts, be sure to write what cakes and pastries you prepared with the use of creams, which one you liked more!

Cappoxies are American cupcakes that are decorated with thick multicolored cream. These desserts are baked and served in paper molds for cupcakes. If you decipher literally, then the cupcake is a cake in a cup.

There are many varieties of cream creams for caps, but their main feature is a density, they should keep the form well. I picked up the best of the best proven recipes that can safely prepare for parties, children's holidays or a picnic. Some decorate the kitchen rooms with fruit, and now it has become a fashionable and original way to emphasize the mood of the interior with colorful cupcakes.

Recipe Chesis CHES for Cappoxies

Cream Czez for caps are prepared from cream cheeses (not cottage cheese), such as mascarpone, or Philadelphia. However, such cheeses are not cheap, so I propose a recipe for the preparation of the most delicious cream for caps of simple inexpensive products. Prepare cream cream for caps on a checked person in person personally and surprise your close delicious and inexpensive desserts.

Time for preparing home cheese: 1 day.
Number of portions: 20.
Kitchen appliances and dishes: Two bowls, colander, march, mixer.

Ingredients

Cooking cream cheese from simple ingredients

The finished cream cheese should be slightly less than half a kilogram (450 g).

Cooking Chesis Ches.

In order for your cream to be thick whipped them into dry and clean dishes.

Apply neatly cream with a confectionery bag or a syringe and decorated at the request of nuts, berries, or confectionery powder at the baked and cooled muffins.

See also a step-by-step recipe with a photo of the caps, which describes the type varieties and the modes of its baking.

VideoBept

If you have questions about cooking, then watch detailed video:

Curd Cream for Cappoxies

I want to recommend a simple and aircraft from cottage cheese to decorate the caps.
And in order to make each Cupcake individually, use different powders, dyes for cream and confectionery nozzles to create original wavy cream curls.

Time for preparing: 3 minutes.
Number of portions: 10.
Kitchen appliances and dishes: bowl, mixer, confectionary syringe (or bag).

Ingredients

Cooking cream for cupcakes from cottage cheese

To create an ideal thick and lush consistency of the cheese cream for caps, you need to remove the oil for the night, and keep at room temperature, and the cottage cheese is on the contrary to refrigerate, at least for the same period.

If you want to make your caps of multi-colored, you can add natural dyes (2 drops of beet juice, carrot juice or spinach, etc.) or add ½ h. Cocoa powder.
Decorated on top of a multi-colored sprinkler either in the center there are dessert cherry.

Maskarpone Cappoxic Cream

This cream for caps is prepared from cream cheese Mascarpone. Honors in preparation from other types of cheeses is to use wine vinegar Or lemon juice instead of lactic acid crops. For its preparation use only juicy cream in 25%.
This cheese is not cheap, but has a soft original creamy taste. Cappoxies using cream from mascarpone will be amazing.

Time for preparing: 3 minutes.
Number of portions: 10.
Kitchen appliances and dishes: Mixer, deep bowl, coin, confectionery syringe (or bag with nozzles), food dyes (optional).

Ingredients

Creamping

If you wish, you can split cream into several parts and add different dyes in each of them. Beautifully decorated, colorful caps will raise your mood and your guests.

Capkeeper oil cream

This is a classic oil cream with a familiar whole taste from childhood. We offer a recipe for the oil cream for caps, which keeps the shape.

Time for preparing: 2 minutes.
Number of portions: 10.
Kitchen appliances and dishes: Mixer, deep bowl, bunny, 3 digesters, syringe or pastry bag with nozzles.

Ingredients

Creamping

VideoBept

If you want to visually see all the stages of cooking cream, watch the video:

Chocolate Cream for Capps

Even a schoolboy can cook such a cream. This cream will get lush and thick. Just we need so much to give the beautiful form to our caps.

Time for preparing: 5 minutes.
Number of portions: 10.
Kitchen appliances and dishes: Mixer, confectionery syringe, deep bowl, pan with thick bottom, whisk.

Ingredients

Creamping

Black chocolate divide into pieces and calm on a water bath. We give melted chocolate cool.
Soft room temperature oil is whipped with a mixer at maximum speed.
In the oil, without stopping the mixer, we enter the cocoa and sugar powder across the tablespoon and continue to beat.
We pour gradually with warm chocolate, add coffee and thoroughly mix all the cream to a homogeneous consistency.
Before using the cream, it is necessary to put it in half an hour in the refrigerator, covering the food film.

This delicious cupcake cream is obtained by dark chocolate colors. After the design of cupcakes cream, you can add a few large peas of light or silver confectionery powder, or on top to put the raspberry berry (cherry).

VideoBept

Watch a detailed video for the preparation of this delicious chocolate cream for caps:

Protein Cream for Capps

Time for preparing: 3 minutes.
Number of portions: 10.
Kitchen appliances and dishes: bowl deep, mixer, confectionery syringe.

Ingredients

Creamping

So that our protein cream has been able, dishes and a mixer whisk must be completely dry. Use only cold eggs. Several minutes to beat the protein with a pinch of salt to the formation of foam and white color, then gradually enter sugar and continue to beat to a lush cool consistency.

Our cream is ready. It is possible to cut it with food dyes or natural from vegetables or fruits (for example, several drops of pomegranate juice, mulberry juice or blueberries, carrot juice, etc.)

Choose the best cream for you for a cupcake and email your impressions about these bright and delicious desserts.

Pancakes on milk lush without yeast recipe

Little cupcakes with a coffee cup quickly won the whole world, but if the biscuit dough can make a beginner hostess, then the cream for caps - the task is more comprehensive. What should it be and what options according to professionals are the most successful?

How to make cream for caps

The correct mass for jewelry of cupcakes should be dense - otherwise it will impregnate baking, make it wet. The fastest cream is the usual whipped cream in the canister, retaining after cooling. However, they are not always available, and the composition of the store product makes you think several times. Professionals recommend cooking cupcakes independently by choosing one of the traditional recipes. All options discussed below require cooling before feed. In some cases, the refrigerator sends not the cream itself, but already decorated with the dessert.

Step-by-step video recipe

cheese "Philadelphia" - 185 g;
sugar powder - 110 g;
creamy oil - 45 g;
vanilla essence - 1/4 h.

Remove the "Philadelphia" from the refrigerator, heat up to room temperature so that the beating process is easier and faster.
Mixer nozzles - Plastic blades: they do not scratch the mass, but will leave her air. At medium speed, sweep the cheese and soft oil, enter the vanilla essence, carefully sump sugar powder.
When the consistency becomes homogeneous, cool it and put it in a pastry bag to squeeze on a cupcake.

chicken eggs - 3 pcs;
water clean drinking - 50 ml;
sugar sand - 100 g;
citric acid - 1/4 h.;
butter creamy - 155 g;
fruit puree - 2 tbsp. l.

Spread the eggs and separate the squirrels in a dry cold bowl, put it in a large bowl with water. Whip using a mixer to a dense foam when water under the proteins is heated.
Gradually plug sugar and citric acid, continuing to work with a mixer. There, add soft butter with pieces, pour water and no longer beat, but stir.
When sugar is dissolved, remove the bowl from the stove. Cool the mixture and carefully take care to get a thick and perfectly smooth mass. Enter the fruit puree, mix again and decorate cupcakes.

fatty (33-35%) Fresh cream - 300 ml;
vanillin - 1/4 hp;
sugar powder - 1 tbsp. l.;
liquid food dye - 1 tsp.

Cool cream before you beat. Do the same with the Misa, but it is desirable to put it in the freezer.
Mixer at medium speed whipping cream with powdered and vanilla, until the thickening starts.
Enter the food dye, which is easy to replace with berry juice in the same volume, mix the cream mass with a spatula, start laying on the cupcakes.

C Muscarpone

Creamy cheese, which is the main famous Italian dessert "Tiramisu", gives a very gentle taste that does not require sweeteners, dense consistency. In the classic version, cream made of mascarpone for capsicles consists of only the creamy cheese and oily cream. In order to reduce calorieness take curd cheese instead of mascarpone. For a more interesting taste in the mixture, you can pour an amaretto or any liquor.

muskarpone cheese - 280 g;
cream 33% - 210 ml;
amaretto or creamy liquor - 1 tsp.

Cream is recommended to beat the wedge, not a mixer. Maskarpone lay out in a large bowl and mix the spatula, turning into a soft cream mass.
Connect the cheese and cream, a mixer at the lowest speed bringing them to thickening, pour in the Amaretto process. If you do not want to use alcohol, take a vanilla essence or put a pinch of vanilla sugar.
You can decorate the cupcakes with the resulting cream immediately, but after that you need to send them to the fridge so that the elegant hat is frozen.

Chocolate filling for caps

The mass prepared on this recipe is multifunction: it can be used as a classic outer cream and as a filler. In the latter case, it will remain soft even after cooling, and in its composition it is allowed slightly more than milk - in the volume that is listed below. If you want the finished mass of cupcakes to cover, and not fill, reduce the share of milk by 30-35%. Chocolate cream for caps can be prepared with cocoa in the same quantity, and it is better to take pure chocolate for the filling.

milk Fresh - 95 ml;
butter creamy - 30 g;
dark chocolate - 110 g

Grind the chocolate with a knife, snatch into a large bowl and put it on a water bath.
Pour milk and put soft butter. Heat the mixture and gently mix - there should be homogeneous not too thick consistency.
Cool it up to 40 degrees and fill the cupcakes through the hole on the side: it is the most convenientness to make an ordinary medical syringe on 3 cubes.

Lemon cream

honey - 2 tbsp. l.;
lemon - 2 pcs.;
butter creamy - 30 g;
egg chicken - 1 pc.

Collect the zest from lemons, connect it with liquid honey. There we also drain the juice obtained from their pulp.
After an hour, the fluid appear, add a whipped egg and butter, tapping until the moment when the mixture begins thick.

Cabinet with custard

One of the most complex recipes, the result of which can also be used as a filling for drips, and not just the top coating. The finished mass will be dense, tender, very fat, oil. It is preparing a "Napoleon" and eclairs cake, but it requires special care and accuracy. However, this recipe for cupcakes requires special care and accuracy.

How to decorate little cupcakes under the fashionable word Capps? Of course, cream! After all, the "capkeeper" means little cake Or cake for fairies! The cream must be delicious, but besides this, he must keep the form if there is a long time on the table at room temperature.

One of the most popular creams is oil. For such a cream you need to take the most good oil Breased 82.5%, no less. Such oil is perfectly whipped, and the cream will be a smooth homogeneous texture. But the oil has a property of melting, you will say. True, but that this does not happen, add chocolate to cream, also only the best quality and from good manufacturer. I suggest make cream with white chocolate, but if you wish, you can do with dark, it is already at your discretion.

So, to prepare a cream that keeps the form at room temperature, prepare products on the list. In advance, light the oil from the refrigerator so that it is room temperature, just accepted with condensed milk.

Chocolate smeared into the container and put in the microwave so that he melted. By the way, if there is no microwave, then you can do it even in the oven, most importantly, put a small temperature, about 80 degrees.

In the meantime, chocolate melts, we shift the softened oil in a bowl and begin to beat it with a mixer. Oil must be brushed.

Now add condensed milk to oil.

Also mix everything with a mixer to a homogeneous state. Watch all the time on how our white chocolate melts. I get it, even when visually he retained his form in its original form. It will seem that he has not yet melted, but it is not. When you start to interfere with a spoon, it turns into a homogeneous smooth mass.

We mix it and pour into the oil mixture.

Once again everyone is whipped, it will be such a consistency of the cream. White chocolate oil cream is ready. Now it can be placed on a refrigerator, 15 minutes is enough. It will become more dense, and it can be applied to the capike. And thanks to chocolate, the cream will keep the form well. I advise you to keep such a finished cream in the refrigerator for too long, as it can thicken very much, which makes it difficult to apply it to the cupcakes.

Cream for caps, which keeps the shape even at room temperature, ready.

Now you can cook the caps. Prepare all products.

We whipitate the softened oil with sugar, then we introduce one eggs, pinch the salt and also beat.

After we enter milk, flour with a bundle of parts, whipping.

The finished dough is expanding on the molds on 2/3 of their heights. We bake in the oven preheated to 180 degrees for about 20 minutes. I was baked in 2 clips.

Captains are shifted on the table or a plate and let them cool.

Now the cupcakes can be decorated with cream. Put the cream in a confectionery bag with a nozzle.

We sit down the cream on every cupcake.

From above, cream can be decorated with chocolate pearls or colored painting for kulukhai, depending on what you have in stock.

Capps are ready. We put them on a big dish and put on the table. Thanks to the chocolate contained in the cream, the cream will be good to keep the shape and at room temperature. Brew tea or coffee and enjoy the dessert.