Decorated Cup Cake (Simple and Easy to Make Cheese Cream)

2024-05-17 02:59:25 890

This cupcake is mainly meant to share a good recipe for cheese cream. In the words of the original recipe Xiaomai, "Compared to Italian cream cream, this cheese cream is more hygienic without egg white, simpler without boiling sugar, and has a lighter and richer taste than cream cream." Due to the hot weather and some people who have made it say that the cheese cream is in a softer state, I made it with a little less light cream (I made it twice, 20 grams each time, and 40 grams each time). As a result, the taste of 40 grams was reduced compared to 20 grams. After leaving it at around 22 degrees Celsius overnight, it became harder and more greasy. Therefore, if the temperature is not very high, I made it with a little less light cream. It is recommended to reduce 20 grams or not, but the feeling of reducing 40 grams can be used on flowers that are not easily fixed in shape, because they are slightly harder after cooling and can be used flexibly

Details of ingredients

CupcakeSeveral
Fermented butter200 grams
Light cream170 to 180 grams
Cream cheese 100 grams
lemon juice1/3 lemon
Sugar powder55 grams

Technique

difficultyintermediate
workmanshipskill
tasteSweetness
timeThree hours

Steps to make Decorated Cup Cake (Simple and Easy to Make Cheese Cream)

1. Heat the cream cheese in hot water to soften it, use a scraper to scrape it smooth or use an egg beater to beat it smooth without particles.
2. Soften the butter and use an electric mixer to beat until smooth.
3. Add cream cheese to the butter at once and beat with an egg beater until evenly mixed.
4. Add sifted sugar powder and lemon juice all at once, beating until evenly distributed.
5. Heat the light cream over warm water to hand temperature, without overheating. Divide it into three portions of butter and cheese, and beat well. The freshly made cheese cream is relatively soft, so I refrigerated it for a while before starting to decorate it.
6. The state of the cheese cream that has been beaten.
7. First, use a rose shaped mouth to squeeze a little cheese cream onto the mounting nail, which is almost conical in shape
8. Squeeze out the flower center again.
9. Squeeze out the petals in circles from inside out. (Suggest looking for relevant videos online to watch)
10. Squeezing five petal flowers is also done with a rose mouth, with the big head facing downwards and the small head facing upwards, at an angle of about 45 degrees with the flower nail. Squeezing and turning the flower while closing the mouth.
11. Squeeze five petals clockwise in sequence. Squeeze the stamens again.
The squeezing method of daisies is similar to that of five petal flowers, except that the amplitude of the petals is much smaller.
13. Squeezed daisies.
14. Squeeze the stamens again.
15. Put all the prepared flowers in the refrigerator for freezing or refrigeration, and take them out for decoration before use. Finally, squeeze some cream cream into a suitable area on the cupcake.
16. Put the flowers on top, and then squeeze some small leaves from the leaf flower mouth. (I used matcha powder to mix the color of the leaves this time, of course, I need to use good matcha powder, but the downside is that there may be a small amount of uneven mixing of the powder.)
17. Finished products
18. Finished products
19. Finished products