Cream for capkake, which keeps the form: from cottage cheese, chocolate, cream

Cupcakes look like small cupcakes. They are baked from air dough in special molds made from corrugated paper. Before serving, the dessert is decorated with butter, curd or protein cream. It is he who makes this delicacy similar to miniature cakes. After reading today's article, you will learn how to prepare a capkake cream that keeps the shape.

Option with cottage cheese

This recipe is known to cooks for a long time. For many years, it was modified and adjusted, trying to achieve a harmonious combination of all ingredients. The result of these experiments was a light cream capkeek, which keeps the shape and has a delicate creamy taste, combined with delicate cottage cheese notes. To create it, you will need:

• 120 grams of butter.
• Vanilla extract.
• 180 grams of cottage cheese.
• 50 milliliters of fatty cream.
• 150 grams of powdered sugar.

To ensure that the result has exceeded all your expectations, you should use pre-cooled products. Only in this way you can make a gentle, airy and homogeneous cream for capcas, the recipe of which is presented in this publication.

Process description

Cottage cheese is taken from the refrigerator, combined with half the cream available and beaten well with a mixer until a lush and maximally uniform mass forms. After that, a few drops of vanilla extract are added there, mixed well and cleaned to the side.

In another bowl, spread the crushed butter and powdered sugar. All this is whipped with a mixer for eight minutes. Then, the resultant mass is gradually introduced into the cream-curd mixture. It is important to continue working as a mixer. The finished curd cream for the capcasks, which keeps the form, briefly sent to the refrigerator.

Option with proteins

This recipe is so simple that even an inexperienced mistress who has never before made such dishes will master it without problems. This tasty white cream is able to decorate any pastry. For its preparation you will need:

• A pair of egg whites.
• 150 grams of sugar.
• 45 milliliters of drinking water.

To make your capkake cream (the prescription with the photo in front of you) did not turn out to be too cloying, it is recommended to add the above list to a pinch of salt or a few drops of freshly squeezed lemon juice.

Algorithm of actions

Separated from yolks proteins are removed for a couple of minutes in the freezer. Immediately after that, they are combined with salt or lemon juice and beaten with a mixer. When stable peaks appear on the surface of the bowl, a couple of tablespoons of granulated sugar are introduced into the mass. At the same time continue to whisk until the grains disappear completely.

In a separate small saucepan, connect the drinking water and the remains of granulated sugar, and then boil at minimum heat for a minute from the boiling point of the liquid. The resulting syrup, the temperature of which is about 116 degrees, is poured into the protein mass with a thin trickle, whilst whipping it with a mixer until a uniform consistency is obtained. After that, the fully prepared capkake cream, which holds the form, is used for its intended purpose.

Option with chocolate

To prepare this delicious cream you will need a small set of ingredients. And most of the necessary products are almost always in every house. This time you should have at your fingertips:

• 200 grams of black bitter chocolate.
• 250 milliliters of cream of high fat content.
• 50 grams of natural liquid honey.

To ensure that you get a really delicious chocolate cream for the capkake, which keeps the shape, you need to clearly maintain the recommended ratio of components. In a suitable small saucepan, combine the cream and the liquid honey and bring to a boil. In the hot mass, gradually add slices of chocolate and mix well. Ready homogeneous cream is sent to the refrigerator. After he completely stiffens, they decorate the capkake.

Option with mascarpone

On this simple recipe, you can quickly and without much trouble prepare a delicate cream for capkake, which keeps the shape. It has a pleasant nut-coconut flavor. Before proceeding to the process, be sure to go to the nearest supermarket to purchase all the necessary components. This time you will need:

• 250 grams of mascarpone.
• 4 tablespoons of soft butter.
• 4 cups of powdered sugar.
• ½ teaspoon of salt.
• Half a glass of grated coconut and chopped nuts.
• A teaspoon of vanillin.

Step-by-step instruction

In a deep volumetric bowl combine softened butter, mascarpone, table salt and vanillin. All this is well beaten with a mixer for about four minutes. In the resulting mass, gradually pour the powdered sugar and mix until the smallest lumps disappear completely.

If the cream is too thick, dilute it with a small amount of milk or cream. In an excessively liquid mass pour a little more sugar powder. Finally, coconut shavings and chopped nuts are added to the almost ready cream of mascarpone for the capcasks.

Option with condensed milk

This recipe is remarkable for its simplicity, therefore it enjoys well-deserved popularity among many modern housewives. It is also important that it implies the use of affordable affordable products, which can be purchased at any store. Before you start preparing the cream, be sure to check whether you have at your disposal:

• 200 grams of sour cream.
• Bank of condensed milk.
• A pack of butter.
• 300 grams of chopped walnuts.

In one container, condensed milk and soft butter are combined. Everyone is whisked thoroughly with a mixer, working at medium revs. To the received weight add sour cream and chopped nuts and once again beat, trying to achieve the most homogeneous consistence. Completely ready-made capkake cream, which keeps the form (the recipe is useful to every hostess), cleaned in a refrigerator and after a couple of hours used to decorate a freshly baked dessert.

Option with butter

This cream for capkake is made from very simple budget products, which are always in the reserves of each landlady. To prepare it you will need:

• A packet of butter is not less than 82% fat.
• 50 milliliters of milk.
• 4 full tablespoons of powdered sugar.
• Vanillin or cinnamon.

First of all, you should take care of the oil. It is slightly softened and whipped. Gradually add sugar powder, vanillin or ground cinnamon to it. In the resulting mass poured chilled milk and again whipped with a mixer, operating at maximum speed. The result is a lush and airy cream, which is briefly placed in the refrigerator, and only after it has completely cooled, it is used to decorate freshly baked capkey.

Option with cocoa

Chocolate cream, prepared with this technology, is incredibly delicious. Thanks to it, freshly baked capkeys acquire an unusual aroma. To pamper your loved ones, check in advance whether you have everything you need in your fridge. In this case, you will need:

• Half a cup of fatty sour cream.
• A whole bunch of butter.
• ¾ cup of powdered cocoa.
• A couple of cups of powdered sugar.

To prepare a delicious chocolate cream for capkake in one dish combine sour cream and butter. All the beaten up well with a mixer. In the resulting fluffy mass gradually poured powdered cocoa and gently mixed with a special spatula.

Then sugar powder is added in the same capacity in small portions. At the same time, you need to constantly mix the contents of the dishes. In order to avoid the formation of the smallest lumps at the final stage, almost ready chocolate capkake cream is beaten with a mixer for a minute and used to decorate a freshly baked dessert.

Option with milk

This recipe is interesting in that it involves the use of a small amount of wheat flour. On it, you can relatively quickly make an unusual custard cream, which keeps the shape. Before you go to the stove, be sure to double-check whether you have at your disposal:

• A couple tablespoons of fresh milk.
• 20 grams of butter.
• A full tablespoon of granulated sugar.
• Pair of chicken eggs.
• 3 tablespoons of wheat flour.

In a deep container connect the eggs and a tablespoon of milk. Wheat flour is also poured there. In a separate saucepan mix the granulated sugar and the remaining milk, send to the fire, bring to a boil and gradually pour the first part of the cream into it. The contents of the dishes are thoroughly mixed and cooked until thickening for about seven minutes.

After that, remove the container from the plate, add butter to it and cool to room temperature. Then the cream is briefly sent to the fridge and used to decorate the capkake.