Cream for muffins: cooking recipes

Today, more and more popular desserts are called muffins. They are small cupcakes with a variety of fillings. Some housewives serve them on the table, only taking them out of the oven and slightly cooling, but most prefer to decorate these desserts. Most often, a cream is used for these purposes. For muffins, it is possible to use different varieties of it. How to cook the most delicious and simple, we'll talk further.

Oily cream for muffins: a recipe with a photo

This option is most popular. After all, to make such a cream is not at all difficult, but the taste of it will appeal to anyone. By the way, it is considered a traditional decoration not only for muffins and capkakes, but also for full-sized cakes and other desserts. As for the taste, it can be described as very sweet and rich. Cream cream for muffins is prepared very simply and perfectly keeps the shape.

To make it, you will need the following ingredients: butter (250 g), about four and a half glasses of pre-sifted powdered sugar, a quarter of a glass of milk and a teaspoon of vanillin. Also, if desired, you can use food coloring. From the specified quantity of products the cream on 12 muffins will turn out.

Instructions

Approximately half an hour before the start of cooking, it is necessary to remove the oil from the refrigerator so that it softens slightly. After that, beat it with a mixer, gradually adding the powdered sugar. Enter the milk and vanillin. Continue to beat until you have a light and airy mass. In the course of the process, if desired, you can add a dye. The finished cream will be left in the confectioner's bag and decorated with muffins.

Cream for muffins: recipe based on cream cheese

This option is suitable for cheesecake fans, because its taste reminds this traditional American dessert. The cream of cream cheese also keeps the shape perfectly, but it is not difficult to make it. This will require the following products (based on 12 cakes): cream cheese - 170 grams, butter - 50 grams, one and a half teaspoons of vanillin, two and a half glasses of powdered sugar.

Cooking process

Oil and cheese, as in the first version, must be removed from the refrigerator in advance. Already in a softened form, these products should be beaten with a mixer until a uniform mass is formed. Then add vanillin and gradually start to enter the powder. The finished cream should be cooled, after which you can proceed to decorating the dessert.

Cream-Meringue

This option is not as easy to prepare as for the previous ones. However, such a cream for muffins can be called universal, because it can add a variety of ingredients - chocolate, nuts, various flavors, etc. Moreover, it keeps the shape perfectly.

For the preparation of meringue, we need ingredients such as three egg whites (they should be room temperature), a glass of sugar, a quarter of a glass of water, a pinch of citric acid, butter - 170 grams, 0.5 teaspoons vanillin, or a few drops of vanilla essence.

We now turn to the preparation of the cream. Pour the proteins into a deep bowl. In a small saucepan, add sugar, add water and cook over a low heat until the sugar dissolves completely. In parallel, you can start whipping the proteins. Add citric acid and whisk until firm peaks. Pour the prepared syrup to the proteins without turning off the mixer. Continue to beat until the mixture has cooled (this can take up to half an hour). After that, enter butter, vanillin and, if desired, a dye or some additives. The finished cream will be left in the confectioner's bag and decorated with muffins.

Ganache

If you like chocolate, then this cream for muffins will certainly have to your liking. It can be prepared from the following products: chocolate (cocoa content 70%) - 225 g, cream 30% - 270 g, honey - 40 g. Also, if desired, you can use a variety of flavors, liqueurs or nuts. To begin with, cream and honey should be combined in a small saucepan and placed on a small fire. The mixture is brought to a boil. Chocolate finely chopped, spread on a dish and pour hot mass of honey and cream. Melted chocolate is then followed by a spatula to mix until uniform. The resulting ganache should be briefly put in the refrigerator, after which it can be used to decorate cupcakes.