How to make food coloring: recipes. What and how are natural food coloring agents made of red, yellow, orange, blue, purple, black, beige, white, green with their own hands? Mixing natural food colors: rules

How to make food coloring: recipes. What and how are natural food coloring agents made of red, yellow, orange, blue, purple, black, beige, white, green with their own hands? Mixing natural food colors: rules

23.08.2019 Vegetable dishes

There is a wide range of synthetic colors on the shelves that help create rich colors in desserts.

It is very easy to work with coloring compositions of synthetic origin, they are stored for a long time, and do not deteriorate under the influence of external factors (humidity, sunlight and temperatures of different indicators).

Still, if you prefer to use exclusively natural compounds as dyes, even if you get a faded color, but 100% there will be no allergic reaction in children, then you should learn how to cook them from various natural products familiar to the body.

Naturally occurring dyes are physically isolated from animal and plant sources. In fact, such coloring compositions are not subjected to chemical modification, only in exceptional cases, when it is necessary to preserve the product for a longer time (under factory production conditions). Roots, leaves, and other plant products are often used as raw materials for obtaining natural food coloring.

In mass production conditions, dyes of natural origin are produced in the form of granules, powders, liquids or oils.

The brightness of the coloring formulations in such a production process depends on the time of the year of the collection of products, the conditions of its growth, and other things. The main advantage of coloring compositions of natural origin is the factor that it is permissible to prepare them yourself at home. Take a look around, because surely in the refrigerator or on the shelves in the pantry, you will find a whole set of everything you need.

Natural dyes: a list of basic colors

For coloring culinary products with natural food compositions, the basic colors are used: yellow, red and blue. Yes, they are not as bright and rich as products of synthetic origin, but they are clearly safer for the human, and especially the child's body.

The biscuits are baked like regular biscuit bases until tender. And we get such beautiful ones.

Now let's take a closer look at the origin of each natural color:

Preparing food coloring is very simple: a finely chopped selected ingredient is poured with acidified water in a small amount. The mass is put on fire and brought to a boil, after which the composition is filtered. Another option for extracting red juice: the product is finely rubbed or kneaded in a mortar, filtered from the pulp.

Pure blue is obtained from indigo paste mixed with starch. On the scale of food production, Indigocarmine paste (black-bluish color) is used, which forms a pure blue solution. The indigoid dye is isolated from certain types of molluscs.

Although orange colors for coloring culinary products can be obtained from a number of products, both familiar and familiar to us, and inaccessible ones. Consider all types of ingredients shown in the photo, you will recognize each of them, only not everyone will have to find on the shelves of retail outlets.

When visiting creative culinary inspiration, you can experiment and try to make new color schemes for coloring desserts.

Oh, guys, I myself do not believe that I am writing this, but I finally matured: for many months I had the idea to collect up to a heap all my favorite recipes for cream for a sponge cake. And so, thanks to your numerous requests and entreaties :))), I still decided to flaunt all the ins and outs of their cakes.

Biscuit cream is, of course, a relative concept. The recipes that I will outline below are you can use not only in combination with biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before starting the recipes, I will tell you something very important, which you hardly guessed. Since many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

If you accidentally whip the cream and see that it has already begun to curl, simply add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to the desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Cream for cake with ricotta

I'll start with the freshest one that I tasted just today.

This is a very delicate cream with a refined, non-challenging taste and vanilla aroma.

Personally, this cream in finished form reminded me very much of mascarpone cheese.

If desired, this cream is combined with fruit or berry puree. Or you can add a handful of chocolate drops.

We will need:

heavy cream 33-36%, cold - 200 gr.
ricotta cheese - 400 gr.
sugar - 3 tablespoons
vanilla extract - 1.5 tsp ( can be found here )
fruit / berry puree - 40 gr. (optional)

Preparation:

Beat cold cream with a mixer until stable peaks.
Do not whip the cream too hard, or it may curdle when stirring with the ricotta.
In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. If desired, add fruit and berry puree and mix.
Lastly, add the whipped cream and gently stir with a spatula using folding movements from bottom to top.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for biscuit cakes, but also for. And - this is generally space!

I change the fruity component of this cream and each time I get a completely new taste and color. But even without extraneous additives, cream with mascarpone superb.

For him we need:

heavy cream 33-36%, cold - 375 gr.
mascarpone cheese - 360 gr.
sugar - 75 gr.
vanilla extract - 1.5 tsp
fruit puree (banana, raspberry, strawberry, etc.) - 100 gr. (optional)

Cooking method:

Pour the cream into the mixer bowl and put it in the freezer for 15 minutes along with a whisk.
The extra cooling will help us whip the cream much faster.
Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum speed, until stable peaks.
At the end, add fruit puree if desired and gently stir it into the cream with a spatula.

Put the cream in the refrigerator before assembling the cake.

3. Cream cheese cream (cream cheese)

Grocery list:

curd / cream cheese - 200 gr. (like Hochland cremette )
icing sugar - 70 gr.
vanilla extract - 1 tsp
heavy cream 33-36%, cold - 350 gr.

Preparing the cream:

Put the cream cheese, icing sugar and vanilla essence into the mixer bowl and beat until smooth.
Whisk the cold cream separately until firm peaks.
Transfer the whipped cream to a bowl of cream cheese and gently stir with a spatula using folding movements from bottom to top.

Put the cream in the refrigerator before assembling the cake.

4. Chocolate cream with condensed milk

This cream is one of my favorite oil creams. He comes from the Soviet Union. Everyone remembers the Prague cake? Here, it was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

butter, softened - 250 gr.
condensed milk - 150 gr.
water - 50 gr.
egg yolks - 2 pcs.
cocoa powder - 12 gr.
vanilla extract - 1 tsp

Recipe:

Bring the butter to room temperature (ideally 20 ° C).
While the oil is heating, in a small saucepan, mix the condensed milk with water, then add 2 yolks and mix until smooth.
We put the saucepan on low heat and, with continuous stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you slide your finger over it.
Be careful not to bring the mixture to a boil, otherwise the yolks will cook.
Pour the finished syrup into a clean dish and cool to room temperature.
Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
Continuing to beat, add the cocoa in three passes until a smooth consistency is obtained.
Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. Finally, add the vanilla essence.

Do not refrigerate such a cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy oil cream.

Grocery list:

heavy cream 33-36%, cold - 250 gr. ( to order )
butter, softened - 100 gr.
boiled condensed milk - 250 gr.

We make the cream as follows:

In the mixer bowl, beat the cold cream until stable peaks (I also advise you to cool the bowl and the mixer whisk before whipping).
In a separate bowl, beat the soft butter with boiled condensed milk until fluffy (at least 5 minutes).
We introduce whipped cream into this mass and gently mix them with a spatula using folding movements from bottom to top until a homogeneous consistency.

If you do not plan to work with the cream right away, then refrigerate it before using it.

6. Butter cream Charlotte

It pairs perfectly with a juicy soaked biscuit. If you prefer buttercreams in biscuits, then this recipe is for you.

Ingredients:

sugar - 180 gr.
milk - 120 ml
egg - 1 pc.
vanilla extract - 1 tsp

Recipe:

Put 100 gr in a saucepan. sugar and milk, mix and put on fire until boiling.
Meanwhile, thoroughly grind the egg with the remaining sugar (80 gr.).
After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
Then we return this mixture back to the saucepan and put on low heat.
Stirring constantly with a spoon, bring the mixture to thickening (on the back of the spoon there should be a clear mark if you slide your finger).
Remove the finished milk syrup from the heat, pour into a clean dish and cool. The cooled syrup should be similar in consistency to condensed milk.
Beat the soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add one spoonful of milk-sugar syrup, carefully beating the butter after each portion of the syrup.
At the end, add the vanilla essence and beat a little again.

Charlotte's cream does not need to be cooled before assembling the cake.

7. Curd cream for biscuit cake

Cream for lovers of cottage cheese. Personally, I do not particularly read curd cakes. I like the more sophisticated taste of ricotta. But knowing about the tender feelings of many of you for cottage cheese, I publish the following recipe.

If you have wet curd, weigh it in cheesecloth for a few hours.

We need:

cottage cheese, dry and fatty - 500 gr.
milk - 100 ml
icing sugar - 120 gr.
butter - 10 gr.
corn starch - 1 tsp
vanilla extract - 1 tsp

Recipe description:

Rub the cottage cheese through a sieve to get rid of the lumps.
In a saucepan, mix milk, half of the powdered sugar (60 gr.) And starch. Add oil and set on low heat.
With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes, until the cream thickens well.
Cool the resulting cream to room temperature, stirring occasionally with a whisk.
Meanwhile, puree the cottage cheese with the remaining powdered sugar (60 g) with an immersion or conventional blender until a smooth creamy mass is obtained.
We introduce vanilla essence and cooled custard into the curd mass and stir with a spatula until smooth.
If desired, we can add pieces of fruit or berries to the cream.
We put the finished cream in the refrigerator for 20 minutes so that it is infused, after which we proceed to the assembly of the cake.

8. Sour cream

For a sponge cake, we need a thick sour cream that will keep its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore, for sour cream, we need the fattest sour cream.

Namely, we need:

fat sour cream, 30% - 500 gr.
sugar - 200 gr.
vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

In the mixer bowl, combine all the ingredients and beat until a fluffy air mass is formed.

Put the cream in the refrigerator before assembling the cake.

9. Yoghurt chocolate cream

This recipe is an accidental invention of mine. But despite this, the cream turned out to be very tasty and unusual. The consistency is approximately like sour cream.

For the recipe, take:

dark chocolate - 50 gr.
natural Greek yogurt - 500 gr.
condensed milk - 200 gr.

If you want a more chocolatey taste or a more persistent cream, double the amount of chocolate.

Cooking process:

Break dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
Put 2 tablespoons of yogurt cream in a bowl with cooled chocolate and mix.
Transfer the resulting mixture back to the yogurt and gently stir with a spatula using folding movements.
Put the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry cream with white chocolate

I learned this recipe at pastry courses. Although I can already be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and rather unusual.

For the cream we need:

butter, softened - 200 gr.
icing sugar - 200 gr.
white chocolate - 200 gr.
strawberries - 100 gr.

Recipe:

Cut the strawberries into small pieces, put them in a saucepan and simmer for 15 minutes or until the liquid evaporates. Then remove from heat and cool.
Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
Beat butter with powdered sugar with a mixer until fluffy (5-10 minutes).
Add cooled chocolate and stir. Then add the strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate. But vanilla with fruit or berries is also very good.

Composition:

milk - 250 ml
sugar - 60 gr.
egg yolks - 45 gr. (2 medium)
corn starch - 30 gr.
heavy cream, 33-35% - 250 ml
vanilla extract - ½ tsp
icing sugar - 1 tablespoon
dark chocolate - 100 gr. (optional)

Cooking method:

First, let's cook the custard. To do this, in a saucepan, bring milk and half of the sugar (30 g) to a boil, stirring occasionally.
In a separate bowl, grind the egg yolks, the remaining sugar (30 g) and starch with a whisk.
As soon as the milk begins to boil, remove from the heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.
Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
Return the saucepan to the fire and bring the cream to a boil with constant stirring. A few seconds after the bubbles appear, remove from heat.
If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and stir until smooth.
Pour the custard into a clean dish, cover it tightly with foil and leave it for a few hours or overnight to freeze.
Whisk separately very cold cream with vanilla essence until soft peaks. At the end, add 1 tablespoon of powdered sugar and beat a little more until stable peaks.
Whisk the completely cooled custard lightly with a whisk and gently stir in the whipped cream with a spatula in folding movements from bottom to top, achieving a uniform consistency.

You can add any fruit or berries you wish to the ready-made Diplomat cream. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all.

For him we need:

flour - 60 gr.
cocoa powder - 25 gr.
sugar - 200 gr.
milk - 600 ml

Preparation:

In a saucepan, mix the sifted flour and cocoa, add sugar and stir.
We introduce about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done so that there are no lumps.
We put the saucepan over moderate heat and, with constant stirring with a whisk, bring the cream to a boil.
When the cream begins to boil and a lot of large bubbles appear, remove the saucepan from the heat and cool, covering it tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein custard (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe, we brew egg whites, so you can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and coat the cake with this cream.

The only difficulty is for this recipe a kitchen thermometer is required ( can be bought here).

We take:

egg whites - 55 gr. (about 2 pcs.)
a few drops of lemon juice
water - 30 ml
sugar - 170 gr.
vanilla extract - 1 tsp

Cooking:

Put proteins with lemon juice in the mixer bowl.
Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
At the same time, we begin to beat the whites at a high mixer speed (5-10 minutes).
It is important not to overbeat the proteins, otherwise the mass will begin to fall off. After the whites have whipped into a stable fluffy meringue, reduce the mixer speed to medium.
When the syrup reaches 120 ° C, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy fluffy mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

heavy cream, 33-36% - 250 gr
liquid honey - 40 gr.
instant coffee in granules or powder - 1 tbsp.
dark chocolate, 65-70% - 200 gr.
butter - 75 gr.

Recipe:

In a saucepan, combine the cream, honey and instant coffee and bring to a boil over moderate heat.
Put finely chopped chocolate and butter in a bowl.
Pour the coffee cream into a bowl of chocolate and mix thoroughly with a whisk until a smooth, uniform consistency is obtained.
Cover the ganache tightly with cling film and leave to brew for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You no longer need to stir or whip it.

15. Cream with Oreo cookies

One of my last recipes for a cream with an amazing taste.

Required Ingredients:

heavy cream - 250 gr.
mascarpone cheese - 120 gr.
icing sugar - 50 gr.
vanilla extract - 1 tsp (optional)
Oreo cookies - 100 gr.

Preparation:

Pour heavy cream into the mixer bowl and put in the freezer for a few minutes.
Then add mascarpone, icing sugar and vanilla essence here. Beat everything until a fluffy thick cream, first at low, then at high speed.
Grind the cookies in a blender into small crumbs and gently mix with a spatula into the resulting mass.

The cream is stored in the refrigerator until the cake is assembled.

I think that's enough for a start. If you have any wishes, write in the comments. We will supplement.

Note that recipes nos. 1, 2, 3, 4, 5, as well as 13, 14 and 15 suitable for both filling and leveling biscuit cakes. In other cases, for leveling and finishing, it is better to use whipped cream with a spoonful of powdered sugar.

Oh, and I'll also add that almost all of today's recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Please bear this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

Cake cream is an integral part of the dessert; it can be used to decorate a delicacy or hide minor flaws of a pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer or create an unusual decor on the surface of the product.

How to make cake cream?

The cake cream recipe has many variations and is prepared on different bases. By following simple guidelines, you will know which filling is suitable for biscuit, shortbread, honey or pancake cakes.

For preparing fillings on a liquid basis - these are all kinds of custards, with condensed milk, curd or sour cream. With their use, minimal use of syrup is required, which softens the layers of the cake.
If you need to make a thick dense layer between the cakes, use butter, butter or cheese cream for the cake.
Light cake cream - protein. When properly made, it can be used both for interlayers between cakes and for decorating the surface of a dessert.
Chocolate cream ganache for a cake can act as an impregnation of cakes and glaze to decorate the surface. In this case, you need to take into account the quality of the chocolate, the higher the content of cocoa beans in its composition, the thicker the cream will turn out.

Cream for cake with condensed milk

Cake cream, a simple recipe for which is described below, can be prepared by everyone. You do not need to whisk, brew or refrigerate anything for a long time. All components are mixed and used for their intended purpose almost immediately. Such filling will perfectly saturate any cakes: biscuit, sand, puff, and additional impregnation with syrup may not be required.

Ingredients:

boiled condensed milk - 1 b.;
butter - 150 g;
vanilla and cocoa optional.

Preparation

Beat butter with a mixer, adding condensed milk.
Add vanilla and cocoa powder. Whisk well again for cake and refrigerate for 15 minutes.

The ideal cream for leveling the cake is ganache. It cools well and adheres perfectly to the surface. You can use it before covering the dessert with mastic. For making, use dark chocolate with a high cocoa content. If the coating is supposed to be white, reduce the amount of cream so that the ganache will set better.

Ingredients:

bitter chocolate - 100 g;
cream - 100 ml;
icing sugar - 50 g.

Preparation

Break the chocolate into small pieces, transfer to a bowl.
Heat the cream and powder in a saucepan, do not bring to a boil.
Pour the cream over the chocolate, wait for it to melt, stir.
Before use, the cream should stand in the refrigerator for an hour.

Incredibly delicious for a cake, it turns out thick, dense and very white. Traditionally, it is made from mascarpone or Philadelphia, if there is no opportunity to purchase these types of cheese, you can use any more affordable cream cheese. This cream will ideally fit into the production of "naked" cakes from chocolate layers.

Ingredients:

mascarpone - 500 g;
cream 33% - 200 ml;
icing sugar - 50 g;
vanillin.

Preparation

Whip cold cream with a mixer until dense peaks, adding powder.
Continuing to operate the appliance, add cheese and vanillin.
Whisk until smooth and smooth.

A light and airy whipped cream cake cream will turn out perfect if you follow all the rules for processing the product impeccably. It is important to ensure that the cream does not split and turn into butter. You can use a plant-based product, it whips very well, but it tastes a little sugary, add a small pinch of citric acid to balance the taste.

Ingredients:

whipping cream - 500 ml;
icing sugar - 100 g;
citric acid - 1 small pinch.

Preparation

Whip cold cream with a mixer at high speed.
Add powder and citric acid.
The cream for the cake is whipped until dense, stable peaks are formed and immediately used as directed.

Curd cream for a pancake cake is ideal. It comes out moderately dense, soft and very tasty. If the base isn't too sweet, add more caster sugar to the mixture. Do not use crystalline sugar, it will dissolve in the cream and the consistency will come out not very attractive, more liquid. The curd should be smooth, without grains, rub it through a sieve.

Ingredients:

curd mass - 400 g;
icing sugar - 100 g;
vanillin;
butter - 150 g.

Preparation

Beat soft butter with powder and vanilla until the mass becomes lighter. You should get a white fluffy cream.
Add curd in portions while continuing the mixer.
The smooth white cream should cool down for an hour before applying.

The most popular cream for milk cake is custard. For thickening, flour is often added to the composition, but you can use the French technology for preparing the filling. It thickens due to the boiling of the yolks, as a result it comes out very tender, smooth. If desired, it can be made chocolate by supplementing the recipe with one spoonful of cocoa powder.

Ingredients:

milk - ½ tbsp.;
sugar - 1 tbsp.;
butter - 180 g;
yolks - 3 pcs.

Preparation

Grind the sugar and yolks until fluffy.
Enter the milk, put the dishes in a water bath.
Warm up the mass, stirring constantly, wait until the cream thickens.
Beat soft butter until fluffy, gradually pour in the cream and continue stirring until smooth.
The cream is used chilled.

This simple cake cream has a different name - Kurd, it is very simple to prepare it. This delicious filling will transform the most extraordinary cakes. The technology of its manufacture is similar to custard, only as a result it comes out lighter, not greasy and completely not cloying. It will perfectly cope with the impregnation of the cakes, and they will not be able to decorate the dessert, given its light texture.

Ingredients:

lemon - 2 pcs.;
sugar - 100 g;
butter - 70 g;
egg - 2 pcs.

Preparation

Remove the yellow layer of zest with a fine grater.
Squeeze out the juice, strain from the seeds and cake.
Mix the juice with the zest, add sugar and eggs, beat.
Place the container in a water bath, stirring, cook for 10 minutes, until the mass thickens.
Add oil, stir.
The delicious cake cream will be ready to use after cooling for 2 hours.

Tasty and rich can be made liquid to saturate the cakes or thick and used as an extra layer between the cakes. Before use, the shavings must be grinded with a coffee grinder or blender, so the cream will come out more uniform. Not much cream will come out of the specified amount, but it will be enough to fill a cake of three layers.

Ingredients:

white chocolate - 100 g;
cream 33% - 100 ml;
coconut flakes (small) - 100 g;
butter - 100 g;
icing sugar - 50 g.

Preparation

Melt the chocolate.
Whisk butter and icing sugar.
Whip the cream until fluffy, gradually add the butter mass and melted chocolate.
Turn off the appliance, add the coconut flakes, stir with a spoon.
Before use, the cream should be infused in the refrigerator for a couple of hours.

To decorate the cake it is prepared using Swiss technology. As a result, the meringue comes out with a light, slightly viscous consistency, but at the same time it keeps its shape perfectly. This cream is perfect for decorating a dessert, among other things, it comes out extremely tasty and completely unpretentious. If you want to paint it in a bright color, use gel dyes.

Ingredients:

proteins - 4 pcs.;
icing sugar - 200 g;
citric acid - 1/4 tsp

Preparation

Place the steam bath construction on the fire.
In a bowl, beat the whites until frothy. Place in a water bath and continue whisking with the powdered sugar.
Beat until the mixture begins to separate from the bottom.
Remove from heat, throw in citric acid, continue mixer operation for another 5 minutes.
The cake decorating cream is ready to use as soon as it has cooled completely.

To create intricate shapes on the surface, you need a thick cake cream. A protein cream, butter, ganache or cheese based on mascarpone copes well with this task. For registration, you will need special equipment - a bag with nozzles and spatulas. It is better to color the cream with gel dyes, they are brighter and dissolve evenly.

How to decorate a cake with cream with your own hands?

An easy way to decorate a cake with cream

Cream for cake decorating, prepared taking into account the necessary rules and recommendations, will make a homemade dessert an effective and worthy addition to a festive feast. With its help, you can not only decorate a delicacy beautifully, but also mask the flaws that have formed in the process of baking the cakes.

How to make cake decorating cream?

To make a long-lasting cake decorating cream, it is important to follow a good recipe and know some of the technology. Almost any filling option can be thickened and used for cake decoration.

Sour cream or curd cream for cake decorating holds its shape well if you add a special thickening powder to its composition. It will be difficult to make roses from it, but the minimal beautiful design is very possible.
Protein cream is the most demanding in preparation, therefore it is necessary to make it taking into account all the recommendations. He is the most flexible in creating all kinds of shapes.
Cream cheese always turns out thick and dense, but Philadelphia and mascarpone are not available to everyone. You can use any cream cheese that you can find in the store.
In fact, a recipe for a successful cake decorating cream can be created on any basis by adding good oil to the composition, thickening with gelatin or a special powder.

Wet meringue is the perfect protein cream for cake decorating. You need to take responsibility for the preparation of ingredients. Separate the whites, carefully making sure that the particles of the yolk or shell do not get into the total mass. Beat the cream, pouring in the powder gradually, and it is recommended to use a purchased sweetener, do not grind it yourself.

Ingredients:

proteins - 5 pcs.;
powder - 400 g;
lemon juice - 1 tsp

Preparation

Use squirrels at room temperature. Begin to beat, adding powder.
Put in a water bath, wait until the powder dissolves, without ceasing to beat.
Continuing to run the appliance, remove from heat, pour in lemon juice and beat until firm, smooth peaks.
Use this cream immediately to decorate your cake.

To decorate the cake, it is very easy to prepare, does not require complex ingredients and keeps its shape perfectly. All kinds of shapes are excellently obtained from it, it is important to use it strongly chilled. The finished cream should be fluffy, light, smooth and shiny.

Ingredients:

oil 82.5% - 400 g;
powder - 2 tbsp.;
milk - ½ tbsp.

Preparation

Beat the soft butter with sugar until the mass becomes lighter at low speed of the mixer.
Pour in the milk at an increased speed.
Refrigerate before use.

This recipe for decorating a cake with a pastry bag will do. Charlotte, in the classic version, is not very dense, rather on the contrary - light, delicate, because flowers and other figures from it will be difficult to make. To thicken the cream, brew the mixture a little longer and add more butter. Decorate desserts with highly chilled cream.

Ingredients:

yolks - 5 pcs.;
powder - 200 g;
milk - 150 ml;
oil 82.5% - 250 g.

Preparation

Bring milk and sugar to a boil.
Grind the yolks, add a thin stream to the hot milk, beat the mass with a mixer. Bring to a boil over low heat.
Cool the cream to room temperature.
Beat soft butter until fluffy white mass.
Pour the gradually cooled milk base into the oil base, continuing the mixer.
to decorate the cake should be smooth, shiny and airy.

This cake decorating cream recipe looks more like a thick frosting or ganache. As it cools, it becomes thick and dense. When making it, you need to take into account that the more chocolate contains cocoa beans, the better and faster the cream will thicken. Cream is needed maximum fat 33-35% or special confectionery.

Ingredients:

dark chocolate - 200 g;
confectionery cream - 120 ml;
powder - 70 g.

Preparation

Heat cream with powder in a saucepan, do not boil.
Throw in the broken chocolate with the liquid mass, mix well until the pieces dissolve.
Chocolate cream is used chilled to decorate the cake.

To avoid complications and prepare the perfect one, use pastry cream or vegetable. They perfectly whip, do not delaminate, easily give in to coloring and flavoring. To prevent the mass from coming out too cloying, you can add a small pinch of citric acid, it will balance the taste well.

Ingredients:

cream 33-35% - 400 ml;
powder - 150 g;
citric acid - a small pinch.

Preparation

Whip the cooled cream until fluffy, adding powder and lemon.
Whisk until stiff peaks at full throttle.
Use this cake decorating cream right away.

Dense and smooth for cake decorating has long established itself in the design of biscuit desserts. It does not soak the cakes well, but it will cope perfectly with the design of homemade delicacies. Its taste is not sugary at all, the consistency is always smooth, it lends itself well to coloring.

Ingredients:

cream 35% - 100 ml;
mascarpone - 250 g;
powder - 50 g.

Preparation

Whisk the chilled cream until it peaks.
Pour in powder.
Continuing the course of the corollas, mascarpone is introduced.
Whisk and apply cream cheese to decorate the cake right away.

The whitest cream for decorating a cake is cottage cheese. It comes out dense, keeps its shape well, but for its preparation you need a smooth, smooth curd mass without any grains. The use of crystalline sugar is not recommended, it melts during the whipping process and the mass becomes less dense. Use commercial powdered sugar, starch is often added to its composition, it will have a beneficial effect on the quality of the finished cream.

Ingredients:

curd mass - 500 g;
powder - 150 g;
oil 82.5% - 150 g.

Preparation

Beat butter until white, adding powder.
Introduce the curd mass, beat until fluffy.
Use the cream completely chilled.

The ideal thick cream for decorating a cake is marshmallow. It is not at all difficult to prepare, and if you need to create a relief pattern on a confectionery product, this is the best recipe. He is able to transform even the most modest dessert, complementing the delicacy with an original look and delicious taste. Two ingredients are enough to make it - marshmallow and butter.

Ingredients:

marshmallow - 10 halves;
oil 82.5% - 150 g.

Preparation

Melt marshmallows in a water bath and in a microwave oven.
Beat the marshmallow mass while adding butter.
The cream freezes instantly!

Armed with a good and suitable recipe, decorating cakes with cream at home does not seem such an overwhelming task. You can make a dessert without special equipment.

The protein cream keeps its shape well, therefore the most beautiful shapes work out from it. Passing a special burner over the surface of the cake, you will get an excellent decor in the form of a caramel meringue.

Original ideas for decorating a cake with cream

A beautiful option for decorating a cake with cream

To decorate the cake with butter cream, you will need a pastry bag or syringe. All kinds of spatulas will help to form effectively the sides of the cake.

Interesting ideas for decorating a cake with butter cream

Beautiful cream cake decoration

Cream cheese is ideal for decorating bare cakes. Looks especially good with chocolate and red biscuits.

Cream cheese cake decorating is the best way to decorate a dessert

Mascarpone cream for cake decorating holds its shape well

Beautiful cake decorated with cream cheese

Charlotte cream is suitable for decorating simple flowers and decorating the sides of the cake.

Light cream charlotte for cake decorating

Delicious and thick cream for a beautiful cake decorating

To decorate the cake with chocolate cream, you can apply a thick cream or ganache in the process, which is used to smooth the surface or form smudges.

Ganache cream for a beautiful cake decoration

How to decorate a cake with chocolate cream in an original way?

An unusual option for decorating a cake with chocolate cream

The thick curd cream holds its shape perfectly and will fit both for the layer of cakes and for the spectacular design of the dessert.

A good way to decorate a cake is to decorate with cottage cheese cream

Thick curd cream for cake decorating

Marshmallow cream is easier to prepare than any other, while it keeps its shape perfectly and instantly hardens. Using different nozzles for a pastry bag, you can decorate your homemade product in an unusual way.

Beautiful cake decorated with marshmallow cream

The original design of the cake with marshmallow cream

This article describes how to make natural food colors.

All industrial confectionery and other products in grocery stores contain many chemical dyes. This can be seen if you look at the composition label of the product.

For a long time, many housewives have baked various pastries, cakes, cookies and other goodies for their households and guests.
But how to decorate a product so that it is original and beautiful?
You can add homemade food colors to creams, whipped cream, and mastic.
It's very simple, read all the information you need to know in this article.

How to make natural red food coloring with your own hands?

Natural food coloring is made from the juice of vegetables and fruits. To do this, you need to squeeze out the juice or just boil the grated fruit in water. For example, to make a natural red food coloring with your own hands, you will need 1 beet. Do the following:

Peel the beets.
Rub it on a grater board on the coarse section.
Put in a saucepan, fill with water so that it slightly covers the flesh of the vegetable, and put on gas.
Add a few drops of 9% vinegar, but no more than half a teaspoon.
Cook for 3 minutes - no more!
Strain through a strainer to remove the pulp. The juice is ready - it is a natural food paint of red color.

Add this paint to cream or dough to create a red tint.

How to make natural blue food coloring?

The color blue (purple) is used to create cakes or other confectionery. Usually confectioners paint mastic, from which the decoration for the products is made. To make natural blue food color, you need to juice the following fruits and vegetables:

Black or purple grapes
Blueberry
Blackberry
Fresh blue cabbage
Frozen eggplant peel

To get the dye, you need to do the following:

Grind the berries in a meat grinder, finely chop the cabbage and the skin of the eggplant.
Then fill with water, put on gas for 3 minutes, add a few drops of 9% vinegar.
Strain and use to create a unique color.

The natural dye turns sour quickly. Therefore, it only needs to be done once and used within 2 days. It is better to store it on the bottom shelf in the refrigerator, where the temperature is lower and the air is colder.

How to make natural orange food coloring?

Orange paint is bright and juicy. A dough product decorated with this color will be appetizing and beautiful. To make natural orange food coloring, you need carrots. To get it, follow these steps:

Grate the carrots on a large section of a grating board.
Melt the butter in a skillet and then add the carrots. The proportion of carrots and oil is 1: 1.
After 5-7 minutes, the carrots will soften and juice. You can already use it.
Remove the pan from the stove and squeeze the juice from the mass through cheesecloth.

You can also get orange paint with orange peel. Do the same with this fruit as with carrots.

How to make natural green food coloring?

Green shades are natural and juicy. They are also used to color cream and mastic. To make natural green food color, you need to buy a bunch of spinach.

Scroll the herbs through a meat grinder.
Transfer the pulp to a gauze napkin and squeeze out the juice. It can already be used as a paint for confectionery masses.

If you want to get a shade of green, but more intense, then boil the juice of the spinach leaves over the fire for half an hour.

How to make natural yellow food coloring?

Yellow is the color of the sun. Not a single cake or pastry decoration is complete without it. To make natural yellow food paint, you need to buy saffron.

Grind this plant in a meat grinder or through a coffee grinder if dry and dilute with a few tablespoons of warm water.
Can be diluted with vodka or alcohol, but with water 1: 1.
After 24 hours, strain the infusion through cheesecloth.

If you want a less intense color, then grate the lemon zest and squeeze the juice out of it. Turmeric also gives the yellow color.

How to make natural beige food coloring?

Beige is the color of naturalness. It can also be made from food and you do not have to use chemical dyes if you need to decorate the confection. To make a natural beige food coloring, pastry chefs use tomato paste. Depending on the shade, it is laid in the mass and quantity of the tomato. The more it is, the faster you will get a "dark beige", closer to orange shades. The tomato does not affect the taste of the product.

How to make natural white food coloring?

A white shade is also needed when creating confectionery, despite the fact that cream and creams prepared according to many recipes turn out to be white. To make natural white food coloring, you should use powdered milk, cream, sour cream, or even cottage cheese. Dissolve the milk powder, and stir the cottage cheese in a small amount of warm water. Then the resulting mass is wiped through a sieve and the lumps are removed.

How to make natural black food coloring?

Black and dark shades are also used to embellish individual pieces. You can create this dye at home - in your kitchen. To make natural black food coloring, the following products are used:

Black olives. They need to be grated and boiled in a little water. Then strain and remove the pulp.
Dutch Ultra cocoa... It contains a lot of chocolate and is therefore darker than regular cocoa.
Squid ink.

Use olives and cocoa powder to paint for sweet dishes, and squid ink for lean and salty dishes.

How to make natural purple food coloring?

Above, I described how to make a natural blue or purple food paint using blueberries, dark grapes, or eggplant peels. Experiment and mix berry and vegetable juices to create different shades of purple or blue.

Mixing natural food colors: rules

If you plan to work as a pastry chef at home - to make custom-made confectionery, then you will have a lot of food paint every day. It can be stored in the refrigerator, but no more than 2 days, and you can mix the already created shades to get new ones. For example:

The color of the sea is obtained by mixing blue and green.
Blue and all its shades - when mixing green and red.
Dark (black) shades - green, blue and red.
Pistachio - yellow and blue.

There are rules for mixing paints. They also act on the mixing of natural food colors.

In this circle, you can see what happens when you mix the primary colors.

For example, if you dissolve red and blue, you get purple.
When obtaining secondary and tertiary colors, you need to mix those colors that show the corners of the triangle of the secondary color.
For example, when mixing secondary green and primary yellow, you get a tertiary - yellow-green.

It's simple: look for the dyes of the desired color in your refrigerator and mix them according to the rules of this circle to get the desired shade.

How to get natural brown dye at home?

Many novice confectioners think that brown dye at home is obtained only with the help of cocoa. This ingredient can be used to decorate a sweet cake or pastry.

But what if the dye is needed for a salty dish? You can use coffee. It must be brewed and filtered through a sieve - the dye is ready.

Also, brown dye is made from caramel:

Boil the sugar with a little water in a 5: 1 ratio.
Heat until the mixture is brown.
Then remove from heat and add some water.

Important: Do not burn the sugar so that the caramel does not taste bitter.

How to get pink natural dye?

Pink food coloring is one of the most popular colors used to create cream and mastic with this shade. At the same time, a pink chemical dye is dangerous, as it can cause allergies or even bronchial asthma.

Make a pink natural dye at home. You can get it from strawberries and raspberries. Scroll the berries through a meat grinder and squeeze the juice. A more delicate shade will turn out if the juice is boiled with water.

How to get blue natural dye?

The blue tint is rarely used in jewelry, but it is still sometimes needed. To get a natural blue dye, you need red cabbage or blue cabbage. Its leaves need to be crushed and squeezed out. You can boil the crushed leaves in water for a subtle blue color.

What natural dye is best for cream, mastic, cake frosting?

When creating cream, mastic and icing for cakes, it is important that these masses are uniform in texture and color. Therefore, it is better to use a natural dye in liquid form. Vegetable or fruit juice or boiled liquid will help make the mass beautiful in color. It should be noted that there are natural food colors that are used in food production in the preparation of various products. These include the following additives:

In addition, there are absolutely safe natural dyes. They can be divided into several types:

Gel- used for coloring creams, mastics and dough. Consists of glycerin and glucose.
Liquid- paint the cream, help to make inscriptions and drawings on the mastic using an airbrush.
Dry- diluted in boiled water. Used to color dough and cream.
Kendurin- allows you to achieve a pearlescent shade of cream, mastic or dragee. It consists of natural silicate, which gives this effect.

Accordingly, in addition to natural juices for coloring creams, mastics and glazes, you can use gel, liquid, dry dyes and kendurin.

What natural dye is better to use for confectionery, dough, baking?

For dough products, chefs use natural dyes in the form of juices, as well as natural food gels and dry coloring powders to create confectionery products.

What is the best natural color for drinks?

If you need to make a drink of the original color, then you can add berry and fruit juice or those natural colors that are diluted with H2O. For example, natural gel, dry and liquid paints.

What is the best natural color for dyeing eggs?

All Orthodox Christians paint eggs in preparation for Easter. Previously, this was done using onion peels. Now a variety of paints are available for modern housewives.

What natural paint is best for painting eggs? You can use both berry and fruit juices, but first you need to pour in a little vinegar. Natural dry and liquid paints are also used, which can be purchased at the grocery store.

Can brilliant green be used as food coloring?

When you need to make a mastic mass or cream on a green cake, then in the summer it is easy to create it from the juice of spinach leaves. But what to do in winter, when there is no such greenery, and Easter is still far away, and food paints are not yet sold in stores? Can brilliant green be used as food paint?

Remember: Zelenka is not a food product!

But many pastry chefs use a brilliant green solution to color confectionery masses. It is enough to add just one drop of this product to get a rich green shade. This amount does not give off any foreign smell or taste.