Muffin cream should not only be tasty, but also keep its shape well. Only in this case, the dessert will turn out amazingly beautiful, it will last until the right moment and bring joy. Here are the best recipes for muffin creams. Choose to your taste!
Muffin Cream - General Cooking Principles
The key to a good cream is quality products. It depends on the taste and type of dessert. Do not try to save on the caps for muffins. Let the base be better modest.
What to look for:
• The oil should be good, the fat content of at least 72%, it should quickly set in the refrigerator, but at the same time soften at room temperature. Vegetable and substandard products sin it.
• Creams for creams are also used with a high fat content of at least 30%. In some recipes you can replace them with sour cream.
• Sugar is most often replaced with powder, which can be cooked on its own using a coffee grinder.
Creams products, eggs and condensed milk may also be present in creams. Equally important are aromatic additives and dyes that improve the taste and color of the dessert. The rule when choosing one - choose the freshest and quality products. If the shelf life is coming to an end, then this ingredient is no longer valid.
Chocolate and coffee muffin cream
Recipe thick, rich cream for muffins with chocolate flavor and a hint of coffee. Coffee is used instant, cocoa powder should be taken dark without sugar.
Ingredients
• 140 g of oil;
• 30 g of cocoa;
• 0.5 tsp. coffee;
• 80 g dark chocolate;
• 80 g of powder Sakh.
Cooking
1. The oil should be cut into pieces, leave to soften at room temperature for an hour. You can put the product immediately in the bowl that will be used for beating.
2. Breaking chocolate pieces, put in a small saucepan or bowl.
3. Heat some water in another saucepan, put a bowl of chocolate on top, start to melt it. Stir regularly as soon as all the pieces dissolve, add instant coffee, stir and remove from heat. Chocolate must be melted to a warm state. 4. Powder mixed with cocoa, pound all the lumps.
5. Begin to beat the butter.
6. As soon as it becomes fluffy and white, gradually introduce cocoa powder.
7. As soon as all the powder is injected, we begin to pour in melted, slightly warm chocolate.
8. Cream is ready! We put it in a pastry bag, squeeze it on muffins, put the pastry in the fridge so that the delicious hat is frozen.
Cream Muffin Cream
Variant of the most delicate cream for muffins. If desired, some of the sugar can be reduced so that the air cap is not very sweet.
Ingredients
• 150 ml of heavy cream;
• 0.5 g vanilla;
• 80 g of powder;
• dye optional.
Cooking
1. Pour the fatty cream into the bowl, dip the mixer beaters and start to beat.
2. As soon as the cream becomes thick, it will well increase in volume, add the icing sugar in parts.
3. For the flavor throw a little vanilla. Beat to dissolve the powder.
4. If desired, you can add any dye, butter cream is easy to change color.
5. We spread the cooked delicacy in the pastry bag, decorate the cooled muffins.
Muffin cream with condensed milk
Very tasty and sweet cream that is great for decorating muffins. Boiled condensed milk itself is thick, so the mass does not flow, we harden perfectly, cream hats keep their shape for a long time.
Ingredients
• 250 g of boiled condensed milk;
• 200 g of oil of plum .;
• 2 spoons of fat sour cream;
• vanilla, essences.
Cooking
1. We soften the oil at room temperature. Immerse the mixer, begin to beat at low speed, then add the speed.
2. Beat the butter until fluffy and white.
3. Pound boiled condensed milk with fat sour cream until smooth.
4. First, add one small spoonful of the mixture of condensed milk to the butter and carefully divide, then we introduce the whole supplement.
5. In the cream put the aromatic substances, whisk the last time. Done! You can decorate pastries!
Cream for muffins with mascarpone and cream
A chic version of mascarpone cream. If necessary, you can try to replace the main ingredient with another cream cheese.
Ingredients
• 250 g mascarpone;
• 140 g Sakh. powder;
• 120 ml of cream;
• vanilla dyes.
Cooking
1. In order to succeed, the ingredients of the cream must have the same temperature. You can cool everything or keep it warm.
2. Whip the cream, which should be fatty, to a very lush foam, gradually introduce all the icing sugar. For aroma add vanilla, extracts and essences. This cream can also be colored, in this case it is better to add dyes to the cream so that they are thoroughly dissolved.
3. Mascarpone knead well and add whipped cream in a spoon. Stir well.
4. The finished cream can be cooled to make it thicker or use immediately to decorate miniature cupcakes.
Muffin cream oil with cream
Classic butter cream has long been not popular, as it turns out to be fat, it can make you sick, and the taste has become boring. But you can always cook his analogue with cream. It is much easier and more interesting to taste.
Ingredients
• 100 g of oil;
• 50 ml of cream;
• 3/4 cup powder.
Cooking
1. We divide icing sugar in half.
2. Beat the softened butter until frothy, add half the powder in portions, beat until dissolved.
3. Whip cream separately and also add half of the icing sugar.
4. Now we need to combine both air masses. It is better to enter the cream in the butter cream. Stir gently.
5. As soon as the mass becomes homogeneous, you can add vanilla or other substances for fragrance, dyes to change color.
6. Extrude the oil caps on the muffins. With the use of high-quality oil in the refrigerator, this cream quickly hardens, then it is difficult to work with it.
Custard Muffin Cream
Recipe custard for muffins, which captivates not only for its taste, but also for its value. In fact, it can be attributed to the most budget-friendly baking decoration option.
Ingredients • 200 ml of milk;
• 1 egg;
• 7 tablespoons of sugar;
• 140 g of oil;
• 20 g of flour.
Cooking
1. Pound the yolk, gradually add milk to it. Protein is not useful to us. Put the mixture on the stove, even while warming up.
2. Sugar needs to be combined with flour so that no lumps appear during the process of combining with the liquid. Pour into milk, stir.
3. Cook the cream over moderate heat. Constantly stir, especially at the moments of thickening.
4. As soon as the mass starts to gurgle in large drops, remove from heat. The brewed mixture is still thickened in the process of cooling.
5. While the brewing of milk and flour cools, put soft butter in a bowl, beat with a mixer until fluffy.
6. Combine butter with custard. They must be the same in temperature.
7. Stir, season the cream with vanilla or other aromatic substances. We put in the fridge for an hour, we use it as directed.
Honey Ganash Muffin Cream
Another option for chic decorations for homemade muffins. If you are allergic, you can use starch syrup or thick sugar syrup instead of honey; they also work great.
Ingredients
• 40 g of honey;
• 270 g of cream;
• 230 g chocolate.
Cooking
1. Cream take only fat, not less than 30%. Mix them with honey, put on the stove and bring almost to the boil.
2. Chocolate must be present with cocoa at least 70%. We chop it into pieces, dump it in a bowl.
3. Fill the chocolate with hot cream, quickly stir it with a spatula until the pieces are completely dissolved. If suddenly lumps remain (which should not be when using high-quality chocolate), you need to warm up a little in the water bath.
4. Mixed ganache cool. Watching the temperature, the cream should not be very thick.
5. Fill the syringe and squeeze it onto the cooled cupcakes. Sent in the fridge for further cooling.
Curd Muffin Cream
The recipe is not only delicious, but also a healthy cream for muffins. It is desirable to use cottage cheese fat, not dry, so that it can be pounded to a uniform consistency. Instead of cream, you can use fat sour cream, with her cream will also work. Ingredients
• 150 g of cottage cheese;
• 150 g of powder;
• 50 ml of cream;
• 150 g of oil;
• 2 drops of vanilla essence.
Cooking
1. Cottage cheese must be thoroughly ground. It is better to put the product in a bowl with cream and whip with a blender. Then add half the icing sugar and beat again.
2. We take softened butter. We spread in a bowl, whip first one, then gradually add the second part of the powder, which remained.
3. Now you need to combine the butter mixture and cottage cheese, stir until smooth.
4. Add a couple drops of vanilla for flavor. Re-mix the cream.
5. We shift in a bag with nozzles or in a pastry syringe, use for decoration.
Muffin Cream - Tips and Tricks
• If desserts are intended for adults, you can add a little liquor or brandy to the cream. The taste of delicacy will be much more interesting and noble. At 300 ml of cream enough 20 ml of alcohol-containing drink.
• If the cream turned out to be liquid, does not want to harden, then you should not try to freeze it. It will be even worse. You can add a little ground shortbread flour in the flour, it will absorb some of the moisture and make the mass thicker. Cocoa powder can also serve as a thickener.
• After cream decorating muffins, be sure to put in the refrigerator. If they are prepared in advance, that is, a couple of days before the celebration, it is best not to decorate them immediately, to prepare the cream immediately before the event, so that it is fresh.
