Cream for capkee

The capcake , in English, means "cupcake the size of a cup." Its distinctive feature is the cream cap, which can be of different colors and patterns. The taste of the capkake is amazingly good, as well as in appearance: they have a deliciously delicate texture and they literally melt in the mouth. Do not believe me? Then try to make this dessert, and you will see for yourself. And today we offer to your attention a few original and delicious recipes for the preparation of a cream for capcasks, and you choose the one that you like most!

Butter Cream for Cappeycakes

Ingredients:

Preparation

We mix the softened butter into a mixer, gradually pour in powdered sugar and various aromatic additives to taste. Then pour the chilled milk and again for a while whip the cream to the air state.

Cream Cheese Curd Cream

Ingredients:

Preparation

Butter is combined with the curd mass and beaten with a mixer to a homogeneous consistency, gradually pouring powdered sugar and vanilla pudding. Ready to clean the cream for a while in the fridge, after which decorate them with capkakes, decorating them at will with small berries - cranberries, raspberries, strawberries or currants.

Chocolate cream for capkake

Ingredients:

Preparation

Mix the cream with liquid honey and bring it to the boil. Gradually add the pieces of chocolate to the hot mixture and mix until a homogeneous mass without lumps. Ready-made cream-glaze is placed to solidify in the refrigerator, and then decorate them with capca.

Cream cream capkake cream

Ingredients:

Preparation

So, the cream, pre-chilled in the freezer, whisk to a full thickening, gradually pouring sugar and powder. We draw your attention to the fact that whipped cream is very unstable to the form, so we decorate the creamy cream capsules immediately before serving.

Maskarpone cream capkake

Ingredients:

Preparation

Cream well beat until stable peaks. Then add the powdered sugar and soft cheese, mix and whisk at medium speed, but not too long, so that the cheese does not begin to separate and the water does not separate. As a result, you should get a light cheese cream for the capkake.

Creamy capkick cream

Ingredients:

Preparation

To make a protein cream, take the chicken eggs, carefully separate the proteins from the yolks and whisk the proteins well with sugar. Then put on a water bath and mix thoroughly for 3 minutes until the sugar crystals dissolve completely. Next, shift the resulting mixture into another bowl, pour in lemon juice and beat it with a mixer until a firm, thick foam forms.

Do not stop whipping, add softened creamy oil and put any food coloring at your discretion. The resulting cream is removed for about an hour in the refrigerator to freeze. At the end of the time, we decorate the ready-made capca with protein cream and decorate them at will with flowers or other powder from sugar glaze.