Muffins from cottage cheese and semolina recipe. Curd cake. Cottage cheese cake without eggs

Cupcakes look like small cupcakes. They are baked from air test in special molds made of corrugated paper. Before serving, the dessert is decorated with butter, cottage cheese or protein cream. It is he who makes this delicacy look like miniature cakes. After reading today's article, you will learn how to make creamy cupcakes that hold their shape.

Option with cottage cheese

This recipe has been known to cooks for a long time. Over the years, it has been modified and adjusted, trying to achieve a harmonious combination of all ingredients. The result of these experiments was light cream for cupcakes, which holds its shape and is thin creamy taste combined with delicate cottage cheese notes. To create it you will need:

• 120 grams butter.
• Vanilla extract.
• 180 grams of cottage cheese.
• 50 milliliters of heavy cream.
• 150 grams of powdered sugar.

For the result to exceed all your expectations, you should use pre-chilled products. This is the only way you can make a gentle, airy and uniform cream for cupcakes, the recipe of which is presented in this publication.

Process description

The cottage cheese is taken out of the refrigerator, combined with half of the available cream and beaten well with a mixer until a fluffy and most homogeneous mass is formed. After that, a few drops are added there, mixed well and removed to the side.

Place crushed butter and icing sugar in another bowl. All this is whipped with a mixer for eight minutes. Then the cream-curd mixture is gradually introduced into the resulting mass. It is important to continue to work with the mixer. Ready for cupcakes, which keeps its shape, is briefly sent to the refrigerator.

Protein variant

This recipe is so simple that even an inexperienced hostess who has never made such dishes before will master it without any problems. This delicious white gentle cream able to decorate any pastry. To prepare it you will need:

• A couple of egg whites.
• 150 grams of sugar.
• 45 milliliters of drinking water.

So that the cupcake cream you prepared (the recipe with the photo is in front of you) does not turn out to be too cloying, it is recommended to replenish the above list with a pinch of salt or a few drops of freshly squeezed lemon juice.

Action algorithm

Separated from the yolks, the proteins are removed for a couple of minutes in the freezer. Immediately after that, they are combined with salt or lemon juice and whipped with a mixer. When stable peaks appear on the surface of the bowl, a couple of tablespoons of granulated sugar are introduced into the mass. At the same time, continue to beat until the grains completely disappear.

In a separate small saucepan, drinking water and the remains of granulated sugar are combined, and then boiled over low heat for a minute from the moment the liquid boils. The resulting syrup, the temperature of which is about 116 degrees, is poured into the protein mass in a thin stream, while beating it with a mixer until a homogeneous consistency. After that completely ready protein cream for cupcakes, which keeps its shape, is used for its intended purpose.

Chocolate variant

To prepare this delicious cream, you will need a poor set of ingredients. Moreover, the main part of necessary products almost always in every home. This time you should have:

• 200 grams of dark dark chocolate.
• 250 milliliters of high fat cream.
• 50 grams of natural liquid honey.

In order for you to get a truly delicious cupcake that holds its shape, you need to clearly maintain the recommended ratio of components. In a suitable small saucepan, combine cream and liquid honey and bring to a boil. Gradually add chocolate chips to the hot mass and mix well. The finished homogeneous cream is sent to the refrigerator. After it has completely hardened, cupcakes are decorated with it.

Variant with mascarpone

With this simple recipe, you can quickly and without much hassle prepare a gentle cream for cupcakes that holds its shape. It has a pleasant nut-coconut aroma. Before you start the process, be sure to go to the nearest supermarket to purchase all the necessary components. This time you will need:

• 250 grams of mascarpone.
• 4 tablespoons soft butter.
• 4 cups powdered sugar.
• ½ teaspoon salt.
• Half a cup of grated coconut and chopped nuts.
• A teaspoon of vanilla.

Step-by-step instruction

Softened butter, mascarpone, table salt and vanillin are combined in a deep bulk bowl. All this is well beaten with a mixer for about four minutes. Powdered sugar is gradually poured into the resulting mass and mixed until the smallest lumps completely disappear.

If the cream is too thick, dilute it with a little milk or cream. In an excessively liquid mass, add a little more powdered sugar. Lastly, almost ready-made mascarpone cream for cupcakes is added coconut flakes and chopped nuts.

Option with condensed milk

This recipe is amazingly simple, so it is well-deservedly popular with many modern housewives. It is also important that it involves the use of quite affordable inexpensive products that can be purchased at any store. Before you start preparing the cream, be sure to double-check whether you have at your disposal:

• 200 grams of sour cream.
• Bank of condensed milk.
• A pack of butter.
• 300 grams of chopped walnuts.

In one container combine condensed milk and soft butter. All beat well with a mixer running at medium speed. Sour cream and chopped nuts are added to the resulting mass and beat again, trying to achieve the most uniform consistency. A fully prepared cream for cupcakes, which keeps its shape (the recipe is useful for every housewife), is put in the refrigerator and after a couple of hours is used to decorate a freshly baked dessert.

Butter option

This cupcake cream is made from very simple budget products that every housewife always has in stock. To prepare it you will need:

• A pack of butter with a fat content of at least 82%.
• 50 milliliters of milk.
• 4 full tablespoons of powdered sugar.
• Vanillin or cinnamon.

First of all, you should deal with oil. It is slightly softened and whipped. Gradually, powdered sugar, vanillin or ground cinnamon are added to it. Chilled milk is poured into the resulting mass and beaten again with a mixer running at maximum speed. The result is a lush and air cream, which is briefly placed in the refrigerator, and only after it has completely cooled down, it is used to decorate freshly baked cupcakes.

Variant with cocoa

Chocolate cream prepared using this technology is incredibly tasty. Thanks to him, freshly baked cupcakes acquire an unusual aroma. To spoil your loved ones, double-check in advance whether your refrigerator has everything you need. In this case, you will need:

• Half a cup of heavy sour cream.
• A whole bag of butter.
• ¾ cup cocoa powder.
• A couple cups of powdered sugar.

To prepare a delicious chocolate cream for cupcakes, sour cream and butter are combined in one bowl. Everything is beaten well with a mixer. Powdered cocoa is gradually poured into the resulting fluffy mass and gently mixed with a special spatula.

Then, powdered sugar is added in small portions to the same container. In this case, you need to constantly mix the contents of the dish. In order to avoid the formation of the smallest lumps at the final stage, almost ready chocolate cream for cupcakes, beat with a mixer for a minute and use to decorate a freshly baked dessert.

Option with milk

This recipe is interesting because it involves the use of a small amount of wheat flour. On it you can relatively quickly make an unusual custard for cupcakes that keeps its shape. Before approaching the stove, be sure to double-check whether you have at your disposal:

• A couple of tablespoons of fresh milk.
• 20 grams of butter.
• A full tablespoon of granulated sugar.
• A couple of chicken eggs.
• 3 tablespoons of wheat flour.

In a deep container, combine eggs and a tablespoon of milk. They pour in there wheat flour. In a separate saucepan, sugar and the remaining milk are mixed, sent to the fire, brought to a boil and the first part of the cream is gradually poured into it. The contents of the dishes are thoroughly mixed and boiled until thickened for about seven minutes.

After that, the container is removed from the stove, butter is added to it and cooled to room temperature. Then the cream is briefly sent to the refrigerator and used to decorate cupcakes.

An ordinary cupcake will sparkle with new flavors and will look worthy thanks to a cream decoration called a cupcake. To impress appearance, as well as to raise the culture of everyday life, it is necessary to properly prepare the cream for cupcakes, which keeps its shape. The result depends on stability. We offer the simplest and most successful options for creative inspiration that will help make your holiday unforgettable.

Many people are wary of making cream from proteins, but in this version they are pasteurized in a water bath, so there will be no harm to health. Suitable protein cream for the shape of any kind of cupcakes.

Ingredients:

• vanilla - 0.5 pod;
• egg white - 2 pcs.;
• food coloring as needed
• sugar - 160 g.

Cooking:

1. Prepare a bowl that can withstand high temperatures. Place whites. Sprinkle with sugar. Add vanilla. Place in a container with water. The bottom of the bowl should not come into contact with the liquid.
2. Take a whisk and stir constantly. The mass should be heated until the sugar crystals are completely dissolved. This process will take about seven minutes. Check with your fingers. If, when rubbing, the mass is homogeneous without crystals, then you can proceed to the next step.
3. Remove from bath. Turn on the mixer. Whisk. The mass should become lush and completely cool. Decorate with this cream immediately. Add dye if necessary.

Mascarpone step by step recipe

Delicious, airy cream with a banana flavor. Banana can be replaced with any fruit puree.

Ingredients:

• cream 33% for whipping - 250 ml;
• banana - 1 pc. small ripe;
• cheese - 130 g mascarpone;
• vanilla essence - 1 teaspoon;
• sugar - 65 g.

Cooking:

1. To speed up the process, use only chilled cream. Also, hold the dishes in which you are going to prepare the cream in the cold in advance.
2. Pour cream into bowl. Place cheese. Sprinkle with sugar. Add essence. Turn on the mixer. First you need a minimum speed, then gradually increase it.
3. When the mass turns into a lush foam, mash the banana and introduce in parts. Mix. You should get a uniform consistency. Decorate cupcakes only chilled, otherwise the cream will flow.

chocolate ganache

You can prepare this cream of any density. To obtain a thick mass, you need to add more chocolate, which should contain 70% cocoa.

Ingredients:

• chocolate - 225 g;
• honey or molasses - 40 g;
• cream - 270 g (30%).

Cooking:

1. Put honey or molasses into the cream. Boil.
2. Chop chocolate. Fill with hot mass. Stir gently using a spatula.
3. Put away in the cold. Cool to such a temperature that the mass can hold its shape.

Sour cream cooking option

A versatile option that is gaining more and more popularity every day.

Ingredients:

• sour cream 20% - 360 g;
• butter - 130 g;
• flour - 3 tbsp. spoons;
• vanillin - 1 g;
• sugar - 110 g;
• egg - 1 pc.

Cooking:

1. Keep the oil in a warm room. It needs to be softened. This will take two hours.
2. Place the container on the stove. Pour in water. Place more dishes on top. In the upper bowl, mix the egg with sour cream. Sprinkle with sugar. Pour in vanillin. Add flour. To prevent the cream from becoming bitter, you can not add a lot of vanilla.
3. When the liquid in the first container boils, place the second one on top. Stir constantly until the mixture thickens. It will take about five minutes.
4. Check the mass for readiness. If you run a spoon over the surface and the mass does not flow back, then the cream is ready.
5. Cover with foil. Place in the cold.
6. Whip the oil. Take a spoon and add the cooked mass in portions. Whisk constantly in the process. The cream should be thick and firm.

Cream cheese or cream cheese

Curd cream for cupcakes or a creamy version is easy to prepare. The mass turns out delicious, keeps its shape perfectly. For cooking, use only high-quality cheese.

Ingredients:

• powdered sugar - 130 g;
• vanilla essence - 0.5 tsp;
• butter - 120 g;
• cream (cottage cheese) cheese - 230 g.

Cooking:

1. Keep the butter out of the refrigerator for several hours, bring to a soft state.
2. Mix butter and cheese. Beat until smooth and fluffy.
3. Pour powder in small parts, the amount of which can be adjusted according to taste preferences.
4. Fall asleep vanilla. Mix.

Custard method with condensed milk

Dessert thanks to this cream will turn out much tastier and more appetizing.

Ingredients:

• condensed milk - 200 ml;
• flour - 2 tbsp. spoons;
• butter - 100 g;
• sugar - 1.5 tbsp. spoons;
• milk - 240 ml.

Cooking:

1. Pour flour into milk. Sprinkle with sugar. Stir. Stirring constantly, boil until thickened. Turn on the mixer. Cook while whisking constantly. The mass should become thick and without lumps. Remove from stove. Cool down.
2. Pour in the condensed milk. Add softened butter. Turn on the mixer. The turnover will be minimal. Whisk.

Cupcake cream cheese that holds its shape

According to this option, you get the perfect cream that will not exfoliate.

Ingredients:

• powder - 100 g;
• butter - 115 g softened;
• Violetta cheese - 350 g chilled.

Cooking:

1. Place food in container. To prepare, use a mixer with a spiral attachment. Turn on the mixer. Set the minimum rpm. Whisk. The process will take no more than a minute.
2. If you need different colors of cream for decoration, divide it into parts and add the desired dye. Place each shade in a separate pastry bag and let cool. If white is used, immediately place in a bag and refrigerate.

Banana treat for dessert decoration

It turns out very gentle. To keep the cream perfectly in shape, use unripe fruits.

Ingredients:

• powdered sugar - 3 cups;
• butter - 50 g;
• banana puree - 0.5 cups;
• vanilla - 0.5 tsp;
• lemon juice - 0.5 tsp.

Cooking:

1. Get oil ahead of time.
2. Mash bananas to desired size.
3. Pour in the juice. The lemon is needed to keep the banana puree from turning brown.
4. Add vanilla. Mix.
5. When the butter is soft, turn on the mixer. Whisk. It will take five minutes. The mass will become light and lush. Alternating, pour powder and puree in small batches. Continuing to beat.
6. Cool the prepared mass.

Butter cream with citrus flavor

With an airy texture and amazing aroma, this variation will delight everyone.

Ingredients:

• butter - 260 g softened;
• powdered sugar - 220 g;
• orange - 2 pcs.

Cooking:

1. Rinse oranges. To fill with water. Place on the stove. Boil, boil. It will take five minutes.
2. Drain the water. Fill with new batch. Boil eight minutes. Drain the water. Boil. Now it will take a quarter of an hour. Cool down. Cut. Select bones.
3. Grind in a meat grinder.
4. Sprinkle puree with powder. Place oil. Beat with a mixer until fluffy.
5. Remove to refrigerator. Use as it thickens.

Cream with marzipan that keeps its shape

For dessert to please exquisite taste, complete the cream swirls with decorations made from marzipan. The proposed option holds its shape well.

Ingredients:

• vanilla - 1 teaspoon;
• curd cream cheese - 260 g;
• butter - 210 g;
• white chocolate - 210 g;
• marzipan of different colors - 70 g;
• powder - 160 g of sugar.

Cooking:

1. Melt chocolate. You can use any method convenient for you, the main thing is that the chocolate melts, but does not boil. Cool, the mass should be at room temperature.
2. Place oil in a bowl. Turn on the mixer. Beat at medium speed. The mass should become lush. Pour in chocolate. Add cheese. Pour in vanilla powder. In the process of adding ingredients, the mixer must be constantly running.
3. In order for the cream not to slip off the cupcakes, the mass should be kept in the cold.
4. Form decorations from marzipan, placing on ready-made cupcakes.

• So that the finished product does not delaminate, all ingredients must have the same temperature.
• Each new product must be added to the mass only when the previous one is completely mixed. Add ingredients only in small portions.
• If you want to get a cream with a light nutty flavor, you should add a spoonful of cognac.
• Heavy cream can be substituted natural yogurt. Use only a thick component, otherwise the cream will flow.

Cupcakes are a fairly new phenomenon among desserts... A cupcake is essentially a regular muffin or cupcake that is baked in special small molds and then decorated with a large cap of cream. And the more cream on the cupcake, the “cooler” it is, literally and figuratively! The cream for this “coolness” can be different, but it must have one main property - to keep its shape!

The best cream for cupcakes that keeps its shape is prepared on the basis of frosting. Frosting is a base for creams, created according to a special recipe, which provides the cream with the ability to keep its shape when making various decorations for cakes and pastries in the form of waves, curls, turrets, roses, etc. And, of course, decorating cupcakes with such a cream will allow you to easily to achieve a beautiful and tall hat of cream, which in size can even be larger than the size of a muffin (dough base) for a cupcake!

In addition, the use of frosting (vanilla or chocolate) will make your cupcake cream thicker and more delicious!

The most commonly used frosting cream recipes for cupcakes are:

Butter Cream for Cupcakes

The easiest cream for decorating cupcakes, a kind of classic pastry decor. It's very easy to prepare. Beat 250 gr. softened butter for 2 minutes. Gradually add the Vanilla Frosting mixture to it, continuing to beat. A couple more minutes - and the buttercream is ready. You can add color if you like. Remember that the oil must be of high quality and high in fat.

Cream Cheese for Cupcakes (Cream of cream cheese or Cheese Cream))

Compared to butter, cheese cream for cupcakes is lighter and slightly salty in taste. It resembles the popular cheesecake dessert. V original recipe"Cream Cheese" contains Philadelphia cream cheese. The preparation of the cream also begins with whipping very soft butter (170 gr.) With frosting (100 gr.). Next, add 1 tbsp. l. milk and 180 gr. "Philadelphia". Gently mix all the ingredients by hand.

Curd Cream for Cupcakes

This cream is also made from cheese, only cottage cheese. Look for the words “cottage cheese” or “curd creamy” in the name, such cheese is similar in texture to grated cottage cheese. Before starting cooking, the cheese should lie down for several hours in the refrigerator, and the butter in the room to soften. 100 gr. "Vanilla Frosting" and 115 gr. butter with a mixer for 5-7 minutes, then add the cheese and beat for a few more minutes until the mass becomes homogeneous and airy.

Cream for Mascarpone and Ricotta Cupcakes

Mascarpone and Ricotta cheeses differ from Philadelphia in a slightly more bland taste. Ricotta is sweet and usually made from skimmed milk. Therefore, this cream cheese is great for making low-calorie cream. To decorate cupcakes you will need 250 gr. cheese, 300 gr. fat cream, 200 gr. frosting. Mix cheese and frosting. In a separate bowl, whisk the cream with a whisk. Carefully add the cheese mixture to the cream, already with the help of a mixer.

Cream Cupcake Cream

For butter cream, we take heavy cream 33% and above. Beat about 400-450 ml of cream until soft peaks, then add 100 gr. frosting. Beat for 2 more minutes and you are ready to decorate the cupcakes.

Chocolate Cream for Cupcakes

You can make chocolate cream from both butter and cream. First, dilute the chocolate frosting with water to dissolve the cocoa. To do this, add to the frosting 2-3 tbsp. l. boiling water, stir and refrigerate. In a separate bowl, we begin to beat the butter (250 gr.) Or cold cream 33% fat (450 ml). The butter should acquire a lush, homogeneous consistency, and if cream is used, beat until thick. Mix the resulting mass and prepared frosting, then beat with a mixer for another 2 minutes.

With the use of sets of confectionery nozzles for decorating cupcake creams, they can become real masterpieces in decorating, as in these photos, which will add many delicious and joyful minutes to you and your loved ones!

How to decorate small cupcakes under the buzzword cupcakes? Of course, cream! After all, "cupcake" means a small cake or cake for a fairy! The cream must be tasty, but besides that, it must keep its shape if it is left on the table for a long time. room temperature.

One of the most popular creams is oil. For such a cream, you need to take the most good oil fat content of 82.5%, not less. This oil is perfectly whipped, and the cream will have a smooth, uniform texture. But butter tends to melt, you say. True, but to prevent this from happening, add chocolate to the cream, also only the most good quality and from a good manufacturer. I suggest making cream with white chocolate, but if you wish, you can do it with dark chocolate, this is up to you.

So, to prepare a cream that keeps its shape at room temperature, we will prepare the products according to the list. We will take the butter out of the refrigerator in advance so that it is at room temperature, we will do the same with condensed milk.

Pour the chocolate into a bowl and put it in the microwave to melt. By the way, if there is no microwave, then you can do it even in the oven, the main thing is to set a low temperature, about 80 degrees.

In the meantime, the chocolate is melting, transfer the softened butter to a bowl and begin to beat it with a mixer. The oil should clear up.

Now add the condensed milk to the butter.

We also mix everything with a mixer until smooth. We watch all the time how our melts White chocolate. I take it out even when visually it has retained its original form. It will seem that it has not yet melted, but it is not. When you start stirring it with a spoon, it turns into a homogeneous smooth mass.

Mix it up and add it to the butter mixture.

Once again, beat everything well, you get such a creamy consistency. Butter cream with white chocolate is ready. Now you can put it in the refrigerator for a short time, 15 minutes is enough. It will become denser, and it can be applied to cupcakes. And thanks to chocolate, the cream will hold its shape well. I advise you not to keep such a ready-made cream in the refrigerator for too long, as it can thicken very much, which makes it difficult to apply it to cupcakes.

Cream for cupcakes, which keeps its shape even at room temperature, is ready.

Now you can start making cupcakes. We will prepare all the products.

Beat the softened butter with sugar, then add one egg at a time, a pinch of salt and also beat.

After we introduce milk, flour with baking powder in parts, whisking.

We lay out the finished dough in molds at 2/3 of their height. Bake in an oven preheated to 180 degrees for about 20 minutes. I baked in 2 passes.

Transfer the finished cupcakes to a plate or plate and let cool.

Now cupcakes can be decorated with cream. Transfer the cream to a pastry bag with a nozzle.

We put the cream on each cupcake.

On top of the cream, you can decorate with chocolate pearls or colored sprinkles for Easter cakes, depending on what you have available.

Cupcakes are ready. We arrange them on a large dish and put them on the table. Thanks to the chocolate contained in the cream, the cream will keep its shape well even at room temperature. We make tea or coffee and enjoy dessert.

Recipes for cream and other confectionery decorations

24 hours

350 kcal

3/5 (2)

Cupcakes are american cupcakes, which are decorated with a thick multi-colored cream on top. These desserts are baked and served in paper cupcake liners. Literally, a cupcake is a cake in a cup.

There are many varieties of creams for cupcakes, but their main feature is the density, they must keep their shape well. I have selected the best of the best proven recipes that you can safely prepare for parties, children's parties or a picnic. Some people decorate kitchen spaces with fruits, and now it has become a fashionable and original way to emphasize the mood of the interior with colorful cupcakes.

cream cheese recipe for cupcakes

Cream cheese for cupcakes is made from cream cheeses (not cottage cheese), such as Mascarpone or Philadelphia. However, such cheeses are not cheap, so I offer a recipe for making the most delicious cupcake cream from simple inexpensive products. cook butter cream for cupcakes according to a recipe I personally tested and surprise your loved ones with a delicious and inexpensive dessert.

Kitchen appliances and utensils: two bowls, colander, gauze, mixer.

Ingredients

Making Cream Cheese with Simple Ingredients

Ready cream cheese should be a little less than half a kilogram (450 g).

Preparation of cream cheese

To make your cream thick, beat it in a dry and clean bowl.

Gently apply cream to baked and chilled cupcakes using a pastry bag or syringe and decorate as desired with nuts, berries, or confectionery powder.

Curd cream for cupcakes

I want to recommend a simple and airy cottage cheese cream for decorating cupcakes.
And in order to make each cake individual, use different powders, cream dyes and nozzles of a pastry syringe to create original wavy cream curls.

• Cooking time: 3 minutes.
• Servings: 10.
• Kitchen appliances and utensils: bowl, mixer, pastry syringe (or bag).

Ingredients

Making cream cheese cupcakes

To create the perfect thick and fluffy consistency of cheese cream for cupcakes, you need to remove the butter overnight and store at room temperature, and put the cottage cheese in the refrigerator, at least for the same period.

If you want to make your cupcakes colorful, you can add natural colors (2 drops of beetroot juice, carrot or spinach juice, etc.) or add ½ tsp. cocoa powder.
Decorate with multi-colored powder on top or put a dessert cherry in the center.

Mascarpone cream for cupcakes

This cupcake cream is made with Mascarpone cream cheese. The difference in preparation from other types of cheeses is the use of wine vinegar or lemon juice instead of lactic acid cultures. For its preparation, only cream with a fat content of 25% is used.
This cheese is not cheap, but has a mild original creamy taste. Cupcakes with mascarpone cream will be simply amazing.

• Cooking time: 3 minutes.
• Servings: 10.
• Kitchen appliances and utensils: mixer, deep bowl, whisk, confectionery syringe (or a bag with nozzles), food colorings(optional).

Ingredients

Cream preparation

If desired, you can divide the cream into several parts and add dyes of different colors to each of them. Beautifully decorated colorful cupcakes will cheer up you and your guests.

Butter cream for cupcakes

This is a classic butter cream with a taste familiar to everyone from childhood. We offer a recipe butter cream for cupcakes that keeps its shape.

• Cooking time: 2 minutes.
• Servings: 10.
• Kitchen appliances and utensils: a mixer, a deep bowl, a whisk, 3 bowls, a syringe or a pastry bag with nozzles.

Ingredients

Cream preparation

video recipe

If you want to visually see all the stages of preparing the cream, watch the video:

Chocolate cream for cupcakes

Even a schoolboy can prepare such a cream. This cream will be fluffy and thick. Just such we need to give a beautiful shape to our cupcakes.

• Cooking time: 5 minutes.
• Servings: 10.
• Kitchen appliances and utensils: mixer, pastry syringe, deep bowl, saucepan with a thick bottom, whisk.

Ingredients

Cream preparation

This delicious cream for cupcakes it turns out the color of dark chocolate. After decorating the cupcakes with cream, you can add a few large peas of light or silver confectionery powder, or put a raspberry (cherry) on top.