cookinero.com

The word "cupcake" came into the culinary lexicon from America. In essence, it is an ordinary small cake, which is sometimes decorated with cream. The main task of cupcake cream is to be stable at room temperatures. It should not flow or change its shape without cooling. The ideal option, according to confectioners, is white chocolate-based cream for cupcakes.

Step 1

Melt the white chocolate. Place it in a bowl and microwave or oven. Then let it cool to room temperature.

Step 2

Prepare the cupcake cream. In a bowl, beat the softened butter with a mixer until it becomes lighter. Then gradually add the condensed milk, continuing to beat with a mixer until smooth. Pour in the chocolate mass and beat at high speed. Put the finished cupcake cream in the refrigerator for 15 minutes.