Cheese cream cupcakes
- 250 g cheese "Ricotta" cheese or any other soft type;
- 4 tablespoons of powdered sugar.
To prepare cream cheese for cupcakes is very simple – just whisk the cheese together with the icing sugar until thick and fluffy. Ready cream put in a piping bag and decorate them with freshly baked cupcakes. On top of the cupcakes, you can pour caramel syrup or just insert a cherry in the center of the cap.
Cream cupcakes with mascarpone
- 500 g cheese mascarpone;
- 100 g of powdered sugar.
One hour before cooking remove the cheese cream dish and whisk in the fridge. At the expiration of this time put in a bowl the mascarpone and whisk, gradually adding the pre-sifted powdered sugar. If you want cream, you can add a small amount of vanilla sugar.
The resulting mixture should be thick and strong, otherwise it will not hold the desired shape on the cupcake. If you noticed in the cheese liquid, it is necessary to Express with the help of a gauze fabric.
Ready cream put into the fridge for 10 minutes, then immediately proceed to the decoration of the dessert.
Butter cream for cupcakes
- 200 g of butter with fat content of not less than 82%;
- 4 tablespoons of powdered sugar;
- 50 ml of milk;
- cinnamon, vanilla as desired.
Slightly softened butter beat with a mixer, gradually adding powdered sugar in small portions. If you want the taste of cream, you can diversify by adding a pinch of cinnamon or vanilla. In the resulting mass pour in the chilled milk and whip the mixture until fluffy and airy setting for this mixer at the maximum possible speed. Ready cream put into the fridge for 10 minutes, then decorate cupcakes.
Protein cream cupcakes
- 4 eggs;
- 200 g of butter;
- 1 tbsp lemon juice.
First we need to separate the whites from the yolks, then the whites should be whipped together with powdered sugar. Beaten egg whites put in a water bath and thoroughly mixed until then, until you dissolve the sugar. The resulting mixture was added freshly squeezed lemon juice and mix the mass to education lush and thick foam. Then add the butter and again beat all ingredients.
The willingness of the cream you can test by simply turning over the dishes. If the proteins keep their shape firmly and does not fall out, then you did everything right. Before you begin to decorate cupcakes, the cream must be pre-cooled by placing it in the refrigerator for 1 hour.