Small cupcakes the size of a coffee cup quickly conquered the whole world, but if the biscuit dough can be made by the beginning hostess, then the cream for the capkake is a more difficult task. What should it be and what are the most successful options in the opinion of professionals?
How to Make a Cream for Cappuccino
The correct mass for decorating cupcakes should be dense - otherwise it will impregnate the baking, make it damp. The fastest cream is the usual whipped cream in a can which 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 preparing a cream for cupcakes yourself, choosing one of the traditional recipes. All of the options discussed below require cooling before serving. In some cases, not the cream itself is sent to the refrigerator, but the dessert already decorated with it.
Cheese
Ideal for connoisseurs of American cuisine: a cappucca cheese cream, 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 - except for the classical "Philadelphia", nothing will give a traditional taste. In his absence, it is better to find another recipe for cream to drink.
Ingredients:
- "Philadelphia" cheese - 185 g;
- powdered sugar - 110 g;
- butter - 45 g;
- vanilla essence - 1/4 tsp.
Preparation:
- Remove the "Philadelphia" from the refrigerator, warm to room temperature, so that the whipping process is easier and faster.
- Nozzles mixer - plastic paddles: they do not clog the mass, but leave it airy. At medium speed, whip the cheese and soft butter, add the vanilla essence, carefully sprinkle the powdered sugar.
- When the consistency becomes uniform, cool it and put it in a confectioner's bag to squeeze into the capkake.
Protein
If this cream is sent to a hot oven for a few minutes, you will get meringues or meringues - airy crispy cakes. In a non-processed form, it is rarely used, as the base of the cream is raw egg whites. In order to reduce the likelihood of their infection with salmonella, professionals recommend warming up the mass during whipping. So you will get a custard protein cream.
Ingredients:
- chicken eggs - 3 pcs;
- pure drinking water - 50 ml;
- granulated sugar - 100 g;
- citric acid - 1/4 tsp;
- butter - 155 g;
- fruit puree - 2 tbsp.l.
Preparation:
- Beat the eggs and separate the proteins in a dry cold bowl, place it in a large bowl of water. Beat with a mixer until a thick foam, when the water is heated under the proteins.
- Gradually sprinkle sugar and citric acid, continuing to work as a mixer. Then add the soft butter slices, pour in water and do not whip, but stir.
- When the sugar dissolves, remove the bowl from the plate. Cool the mixture and gently whisk to get a thick and perfectly smooth mass. Enter the fruit sauce, stir again and decorate the muffins.
Creamy
If you prefer the traditional cap of whipped cream, you can cook them yourself. The only drawback of this cream is the inability to keep the prescribed form, so they will have to eat very quickly. Keep more than a day, even in the refrigerator, a capcake with a cream of whipped cream is undesirable: they will become wet, quickly deteriorate.
Ingredients:
- fatty( 33-35%) fresh cream - 300 ml;
- vanillin - 1/4 tsp;
- powdered sugar - 1 tbsp.l.;
- liquid food coloring - 1 tsp.
Preparation:
- Cool the cream before whipping. Do the same with the bowl, but it is desirable to place it in the freezer.
- Mix the cream at medium speed whip cream with sugar powder and vanillin until a thickening begins.
- Enter the food color, which is easy to replace with berry juice in the same volume, mix the cream with a spatula, start spreading on the capsules.
C mascarpone
Cream cheese, which is the main famous Italian dessert "Tiramisu", gives a very delicate taste that does not require sweeteners, a dense consistency. In the classic version, the mascarpone cream for the capkake consists only of cream cheese and fat cream. In order to reduce the caloric content, take the curd cheese instead of mascarpone. For a more interesting taste in the mixture you can pour amaretto or any liquor.
Ingredients:
- mascarpone cheese - 280 g;
- cream 33% - 210 ml;
- amaretto or creamy liqueur - 1 tsp.
Preparation:
- It is recommended to whip the cream with a whisk, not a mixer. Mascarpone put in a large bowl and mix with a spatula, turning into a soft creamy mass.
- Combine the cheese and cream, mix it at the lowest speed until it thickens, 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 capca with the resulting cream immediately, but after that you need to send them to the refrigerator so that the elegant cap is frozen.
Chocolate filling for cappucci
The mass prepared according to this recipe is multifunctional: it can be used as a classic outdoor cream and as a filler. In the latter case, it will remain soft even after cooling, and in its composition a little more milk is allowed, to the extent indicated below. If you want to cover the finished cupcake mass, rather than fill it, reduce the milk by 30-35%.Chocolate cream for capkake can be prepared with cocoa in the same amount, and for filling it is better to take pure chocolate.
Ingredients:
- fresh milk - 95 ml;
- butter - 30 g;
- dark chocolate - 110 g.
Preparation:
- Chop the chocolate with a knife, pour into a large bowl and put it on a water bath.
- Pour in the milk and put a soft butter. Heat the mixture and gently mix it - a homogeneous, not too thick consistency should be obtained.
- Cool it to 40 degrees and fill the cupcakes through the hole on the side: it's most convenient to make a normal 3-dice medical syringe.
Lemon Cream
Delicious fresh sour, a stunning fragrance are the main reasons for the popularity of this cream. If desired, it can be added not only to the capkake, but to any other batch: for example, pancakes. The product is stored well in the refrigerator, if placed in a glass container with a tight-fitting lid, but professionals recommend still preparing the lemon cream clearly for one application. The volume of ingredients listed below is calculated for 10 caps.
Ingredients:
- honey - 2 tbsp.l.;
- lemon - 2 pieces;
- butter - 30 g;
- egg chicken - 1 pc.
Preparation:
- Collect the zest with lemons, combine it with the liquid honey. There, drain the juice obtained from their pulp.
- After an hour, discard the liquid, add the beaten egg and butter to it, cook until the mixture begins to thicken.
Cupcakes with a custard
One of the most complex recipes, the result of which can also be used as fillings for capkakes, and not just topcoats. The finished mass will be dense, delicate, very oily, oily. With her prepare a cake "Napoleon" and eclairs, but it requires special care and accuracy. However, this recipe for capkake cream requires special care and accuracy.
Ingredients:
- fresh milk - 400 ml;
- granulated sugar - 110 g;
- butter - 55 g;Egg yolks - 1 piece;
- potato starch - 35 g.
Preparation:
- Combine yolks, sugar and starch in a bowl, gently mix without whipping, start heating in a water bath. The power of the burner is medium.
- Pour the tablespoons of milk: the freshness of this product will determine the success of the entire operation. If it starts to curl, you better refuse to try to make a cream.
- Bring the mass to a boil and the active appearance of bubbles on the surface. Calculate 120 seconds, then remove the bowl from the fire.
- Enter a soft oil, stir and cool the cream. To decorate them with a capcake is very simple: move the mass in a confectioner's bag or a packet with a cut off corner, squeeze it onto the cake, giving it any shape.