Cream for capkake for every taste

Captcha called small portion desserts, especially popular in America. A delicate biscuit base and a sweet cream top perfectly combine in one dessert. In fact, the bottom of the capcake is similar to an ordinary cupcake. So the scope for experiments here is the same, the capcas may be chocolate, vanilla, fruit, you can add to the dough Dried fruits or nuts. There is no classical cream, you can use almost any taste combination, which seemed interesting to you. Have you ever tried such a dessert and do not know where to start? Bake the usual vanilla cupcakes and try to decorate them with the following cream options.

Creamy capkake cream

Very delicate and mouth-watering cream is obtained on a creamy basis. Milk flavor will suit almost any basis of a capcake. Preparing such a cream of cream for whipping, cheese and powdered sugar, everything is extremely simple. Take two hundred milliliters of cream, seventy five grams of powdered sugar, two hundred and fifty grams of cream cheese, for example, the brand "Philadelphia". All the ingredients you just need to mix and whip thoroughly. It turns out a thick enough cream, which will look very nice on cakes. If desired, you can add a little food coloring - then Cappey can be any color of the rainbow.

Cream for cappucci "Tiramisu"

This cream turns out not very dense, but if the appearance of your dessert seems to you not as important as its taste, feel free to try to cook it. You'll need two hundred grams of cream cheese, take Mascarpone, two egg yolks, two tablespoons of sugar, a teaspoon of cocoa, and a tablespoon of coffee liqueur. Pound the yolks with sugar, add the liquor, "Mascarpone" and cocoa and whisk so that the mass becomes homogeneous. Cream cream capkake cream is conveniently placed on cakes through a pastry bag with a nozzle. Like the previous one, it can be colored if desired.

Chocolate-coffee cream for capkake

Take one hundred and fifty milliliters of milk, one hundred grams of coffee, a chicken egg, two hundred grams of granulated sugar, two hundred and fifty grams of butter, vanillin or vanilla essence, a tablespoon of cognac, a couple of tablespoons of cocoa. The oil must be of high quality. Boil the milk with coffee, let it brew for twenty minutes and strain. Cool and mix with egg, wipe through a sieve, add sugar and boil on a small fire, stirring constantly. Boil for a couple of minutes until the mixture is thicker. At room temperature, beat the blender for about five minutes. Add the resulting mass to the cooled milk mixture in a teaspoon, whisking constantly. Add vanilla, cognac and cocoa, whisk again. The cream for the capkake is ready. It remains only to decorate them with cupcakes.

Meringue

If you do not like a regular capkake cream, try meringues. You need egg white and two tablespoons of granulated sugar. Pour the protein into a small bowl, add sugar and put everything in a water bath. Gently stir to a uniform consistency, and then whisk thoroughly with a mixer. Decorate the capkake with this cream, send the cake for a few minutes in the oven, so merenga will get a tasty crust.