Baked goods decorated with multi-colored cream not only please the eye, but also stimulate the appetite. Housewives often add artificial colors purchased in the store to creams.
However, the abuse of products of unnatural origin can negatively affect health.
I suggest making dyes at home using the juice of some plants and other ingredients borrowed from nature.
Today you will learn how to make green cream for a cake (or blue), and also learn how to make various natural dyes with your own hands.
How to decorate a cake with buttercream
Baking a cake for a significant event is not an easy task. But you can also cope with it if you show your imagination and follow the recommendations of the confectionery guru. To get started, stock up on the necessary ingredients.
50 g of condensed milk (made according to GOST); 0.5 sticks of butter ( good quality); vanilla - a pinch.
Preparation:
- Soften the butter. You can cut it into pieces and leave at room temperature for 40-50 minutes. Another way, which is faster, involves using microwave oven, there the oil will be ready in 2-4 minutes.
- Using a mixer, beat the softened butter, not forgetting to add vanillin.
- Pour condensed milk in stages to obtain the required consistency. It is possible that the stated amount of condensed milk will be too much.
Condensed milk will add sweetness to the cake cream, but you need to work with the shade separately. If you want to give the cream a chocolate color, add cocoa powder.
The intensity of the color depends on the amount of powder, and you have the power to change it either up or down.
The finished cream can be transferred to pastry bag with a suitable nozzle. But if it doesn’t exist, use the means at hand and build something similar.
For example, from a thick plastic bag. Just fill it with cream and then cut off the corner.
You will get a small hole through which you will squeeze blue or any other colored cream for dessert, making various inscriptions or other elements.
A rotating stand will be a good help in your work. You won't need to be distracted by turning the cake dish in different directions.
With a slight movement of your hand, you can quickly turn the dessert and apply the cream to the next element.
How to decorate a cake with egg white cream
Cake decorations made from protein cream. The main thing you need to remember is the absolute cleanliness of the dishes and utensils involved in preparing the cream.
First things first, separate the whites from the yolks. To avoid spoiling the entire batch of eggs, break each egg over a clean cup, and only then pour the white into a common bowl.
It is advisable to place the whites in the refrigerator; they whip better at low temperatures.
Wash the whisk and the dishes in which you will beat the cream first and pour boiling water over them.
The slightest traces of fat will not allow you to achieve pomp, which means your efforts will be in vain. Drops of water on the dishes are also unacceptable; after processing, thoroughly wipe the bowl and whisk with a paper towel.
While beating, add a pinch of salt and soda to the whites. This will save both time and your energy. In addition, citric acid will make the mixture not so sickly sweet.
You can decorate the dessert with snow-white protein cream, it will look festive and elegant. Some confectioners prefer to color the mass, because flowers in the natural environment can be found in the most incredible shades.
What can you use to make natural dyes at home?
Taking into account consumer demand, professional confectioners decorate desserts with cream roses and inscriptions of different colors.
In their kitchens, housewives can use blue dye purchased at the store. But is it safe for health?
Let's turn to the experience of our grandmothers, who managed to make dyes from available products. How and from what they did it, we will now figure it out.
The simplest and easy way To color the cream is to add to it the boiled juice of some vegetables, berries or fruits.
It is known that green color is obtained due to the presence of spinach juice, orange – from carrots. Beetroot produces red and turmeric produces yellow.
By combining colors with each other, you can get other shades. For example, by combining yellow and green dye, you get a blue tint, which is also often used to decorate desserts.
Remember that beets will not give the cream a bright red color. Even if you boil it and mix the broth with a small amount of vinegar or citric acid, the result will be a brown tint or fuchsia color.
Before using, finely chop the carrots and sauté for several minutes. butter. After rubbing the mixture through a sieve, add it to the cream and you will get a carrot-colored decoration.
It’s not carrots that will give you a rich orange hue, but orange zest. You will see this when you rub a piece of sugar on the peel of this citrus.
Sugar crystals quickly absorb flavors and any coloring. Experiment with lemon, lime, and you will see how the sugar takes on a new color. By the way, orange color can be achieved using apricot boiled in syrup.
Turmeric, or rather its saturated aqueous solution, will make the cream not bright yellow, it will have a greenish tint.
If you want to give the decoration a yellow sunny color, use saffron. An alternative to saffron would be sea buckthorn or pumpkin.
The red or deep pink dye comes from fresh or frozen raspberries, cranberries or lingonberries.
Strawberries, despite their bright color, will give the cream an unattractive brown-red tint. Cherry juice mixed with cream will give it a cool red color with a purple tint.
If you want a thick, inky purple dye, use blackberries.
Add blackcurrant syrup to the protein mixture before baking, the result is a pale blue meringue.
A couple of drops of syrup will be enough to give the dessert a pleasant color. The saturation of the shade depends on the amount of dye; adding more of it than usual will give you a blue color.
Blueberries and blueberries will give you purple or cool lilac.
A delicate creamy shade is obtained by adding tomato paste. If you increase its concentration, the cream decoration will acquire a delicate orange tint.
Don't worry, the dessert won't taste like tomatoes; the amount of coloring is too small to affect anything other than the color.
Spinach will provide a hint of spring greenery; it is the leader among greens. natural dyes. It has a neutral taste, which means that your dessert, as before decorating with cream, will be sweet and will thin out the vanilla aroma. An alternative to spinach is tarragon and mint leaves.
Brown dye is cocoa powder, melted chocolate and a saturated coffee solution (it can be either instant or ground).
How to make dyes at home
Syrups from various berries can be prepared in advance and kept in the refrigerator in a well-closed container. If necessary, use to give the desired shade.
Frozen products are also used. You just need to defrost the berries, cover them with sugar (1:1 ratio) and boil over low heat. Strain the mixture.
Wash and chop the spinach. Pour in a small amount of water and blanch for 5 minutes over low heat. Strain the green solution.
Peel the beets and cut into slices. Boil for 15-18 minutes in water and add a few crystals of citric acid. Use the strained solution.
There is no need to cook mint and tarragon, otherwise they will turn brown. First prepare it hot sugar syrup, add chopped herbs into it and let it brew.
Before using, chop the pumpkin, as well as the carrots, and sauté in butter.
When can you add natural dyes?
Pumpkin, carrot and saffron coloring should not be added to the dough before baking (this does not apply to meringues and macarons.
It's better to soak ready-made cakes syrup so that the dessert acquires the desired shade (green, blue, pink, red and others).
Natural dyes are not added to the cream before whipping, as they do not contribute to the process. Add them at the very end and in the amount necessary to obtain the desired shade.
Multi-colored dough for dumplings and ravioli are prepared with dyes previously dissolved in water. This is necessary for uniform distribution throughout the entire mass.
My video recipe
Greetings, dear friends! Calendar spring will come very soon, leaving behind the frosts and noisy winter holidays, which means it’s time to think about the most important Christian holiday - Easter. Today I bring to your attention a thematic master class on how to paint eggs food coloring.
Of course, nothing is complicated, and most packages of food coloring for eggs have instructions, but I would still like to go into more detail on the following points: how to properly dilute dry food coloring and whether it is possible to color eggs with cream dyes.
Children really like the whole process of painting eggs with food coloring, so even if you are not going to paint eggs for Easter, it is very difficult to refuse children such an interesting and exciting activity. And in order not to stain the entire kitchen and all the dishes with food coloring, my master class “How to color eggs with food coloring” step by step with photos is at your service!
We will need:
- Food coloring in different colors
- Half-liter jars (the same number as colors of dye)
- Warm water (250 ml per jar)
- Eggs (hard-boiled)
- Thin gloves
How to color eggs with food coloring:
So, to paint eggs for Easter (no matter how), we need the eggs themselves. For painting, I recommend using medium-sized white eggs marked “C1”; one egg weighs approximately 50 grams. Wash the eggs thoroughly with a brush, and then boil them hard (8-10 minutes after boiling water). Next, the eggs need to be cooled completely.
Now let's prepare half-liter jars: each color will require a separate jar. Pour approximately 250 ml into each jar. warm water.
Next comes the food coloring. You can use a special food coloring for eggs, which is sold in stores before the holiday, or you can use professional food coloring for cake and pastry cream, as in my case.
Gel coloring is rightfully considered the most convenient food coloring: you don’t need to dilute it in any way, and the result is always excellent. But due to the relatively high cost, it is not advisable to use gel dye when painting eggs. So I color the eggs with powdered cake and cream dyes that I have on hand.
How to dilute dry food coloring:
All powder dyes have different color intensities, so we start with half a teaspoon per 250 ml. water. To dye the eggs we need to achieve a fairly intense color, so you may need more dye.
Mix the dyes thoroughly with warm water and leave for five minutes so that the dye dissolves properly. Be sure to wear gloves before working with food coloring.
Next, carefully use a tablespoon to lower the eggs into the jar with the diluted dye and leave for 5 minutes. One half-liter jar can easily accommodate two eggs. The eggs should be completely covered with colored water.
After the specified time, remove the eggs from the colored water using a tablespoon and place the colored eggs on separate plates.
Now you need to wait until the painted eggs are completely dry and you can assemble your Easter basket!
Now you know how to dye eggs with dyes from the store. I really hope that my master class will be useful to you while preparing for the holiday of Easter. Or maybe you have your own interesting ideas How to beautifully paint eggs for Easter with your own hands? Please write in the comments or social networks. As always, I look forward to your feedback and comments.
We wanted to make cream for a cake, we only had food colorings for eggs at home, the question arose - can they be used in cream or do we need some special dyes?
Your Answer:
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Here you can ask questions, get answers, and share your experiences.
Ekaterinburg
Previously, I bought dyes that directly stated that they could be added to the cream.
And now I looked at the pack (from Easter) - it only says about dyeing eggs: omg: Do you think I’m not being bullied? :scratch:
Ekaterinburg
Here's the lineup
Kolubara
Ekaterinburg
Mother
I don’t even dye eggs with these dyes.
Ekaterinburg
nooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
Ekaterinburg
Mother
Ekaterinburg
Mother
I can’t tell you anything about the composition, but logically, the dye for eggs is like an external agent, and for a cream it’s an internal one.
You don’t eat face cream, right? It’s not worth it here either...
Ekaterinburg
Why add dyes to cream?
well, to make a colored cake :)
Chelyabinsk
Mother
egg dye is a type of external agent,
no, it's food grade.
Can. just the tiniest bit, otherwise the color will be thermonuclear
Upper Pyshma
This is exactly what they add to industrial sweets, no one died, but here everyone is different, and they don’t eat THIS
Ekaterinburg
just a visitor
It depends what kind of dye it is. There are also food colorings for confectionery.
Before appearing in my life, think, do you need it? Otherwise I’ll find myself guilty again, and you’ll go to hell again.
Ekaterinburg
Mother
I tried it - not for food. the taste is very specific
Ekaterinburg
Girls, can you then tell me where we can buy normal food dyes?
Ekaterinburg
Mother
In my opinion, what is used externally for eggs is not intended for ingestion. There are food dyes that you can eat. It seems to me that they are of a different composition.
The force of gravity on the couch is much higher than on the rest of the earth's surface
I'm whimsical
Ekaterinburg
Mother
The devils are drowning in my pool!
Former maid
Ekaterinburg
Mother
Buy a special paint for the cream, it costs a pretty penny. On May Day the choice is huge
Ekaterinburg
Mother
I saw food in Auchan, at a picnic in the east. I wouldn’t add salt, starch and paprika, fufu
Ekaterinburg
On May Day the choice is huge
aroma lux does not work conveniently 🙁 only on weekdays during the day...
where else can I find it?
Ekaterinburg
Personally, I don’t add food coloring; it’s better to color the cream with beetroot juice)
Well, not only do I need the cream, I also need to tint the mastic. In general, you need a lot of flowers...
I'm whimsical
Ekaterinburg
Mother
Art66.ru is being brought home. There are dyes there
The devils are drowning in my pool!
Ekaterinburg
In general, I read about liquid dyes... On art 66.
So their composition is exactly the same as that of my dry dyes! only there are added thickeners, antioxidants, preservatives: omg:
I'm whimsical
Ekaterinburg
So their composition is exactly the same as that of my dry dyes
The devils are drowning in my pool!
Ekaterinburg
Mother
I'm whimsical
They are without salt, have you eaten salted cream?
There, gram salts, like starch, will not affect the taste of the cream 100%. Author, don't be afraid
These are regular food colorings, you can add them if you want.
Kolubara
Chelyabinsk
Mother
I'm whimsical
no, you can’t have them, the cream will be salty, and they’re not healthy
I'm whimsical
but they are without salt, have you eaten salted cream?
Are you sure you added them? there's salt there... you just need a few grains of them for everything to be colored
and pastries and cakes - they are
My head passed out today, not all of it, of course, I can eat
I'm whimsical
Ekaterinburg
Mother
Are you sure you added them?
:gy: I EXACTLY added:gy:
The devils are drowning in my pool!
(after logging in you will return to the same page).
I still found it)))
How to replace food coloring???White paint comes from powdered sugar, lipstick, milk, cream, sour cream, and white creams.
The yellow color comes from saffron diluted in warm water, vodka or alcohol. Saffron is the dried stigmas of the perennial saffron plant, which has a very pleasant aroma. The color of saffron is yellow. Before use, it is dried at a low temperature, crushed, poured with boiled chilled water and after 24 hours filtered through cheesecloth. Saffron is used in cooking yeast dough, cupcakes, cookies, cakes. Also from lemon zest. Lemon zest is used in the same way as orange zest. The zest is removed from the orange with a knife or a fine grater, without capturing the white bitter crust. To flavor jellies, creams, soaking syrups or lipsticks, the juice is squeezed out of the zest through cheesecloth, and the pomace is used to flavor dough and fruit fillings. You can rub a clean, dry orange with a piece of sawn sugar, then dissolve this sugar in water or store it in tightly closed jars. The zest is also preserved in alcohol or mixed with granulated sugar, or powdered sugar. The mixture should be thick; when used, it is dissolved in water.
Green paint is made by mixing yellow paint with blue. Squeeze the green juice from the spinach, and also pass the spinach through a meat grinder, adding the same amount of water, bringing it almost to a boil and rubbing the spinach through a fine sieve.
Brown paint is obtained from a strong coffee infusion or burnt sugar, which is burnt sugar. The zhenka is prepared as follows: pour one tablespoon into the frying pan. granulated sugar and stirring, heat over high heat until the sugar turns dark brown and emits smoke, continuing to stir, gradually add half a glass of hot water and stir until the lumps dissolve; the resulting sticky dark brown solution is filtered through cheesecloth or a strainer and stored in a bottle. You need to stir carefully with a long spatula or stick to avoid splashing hot burnt sugar. If the sugar is not burned sufficiently, the color will be weak, and the burnt sugar will curl into a hard lump and there will be little burnt.
Red and pink colors are obtained by adding the juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries, red syrups, jam, wine, red cabbage or beets, which are finely chopped, filled with the same amount of acidified water, brought almost to a boil and strained. Carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol, aromatically dissolved in water, disappears.
Orange paint is obtained from a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.
Blue dye comes from indigo carmine dye, which is a bluish-black paste that dissolves in water to form a pure blue solution.
Pistachio paint is made by mixing yellow paint with a small amount of blue.
Chocolate paint is obtained by adding chocolate or cocoa powder, as well as by mixing burnt sugar with red paint (c)
One of the main symbols of Easter is colored eggs. Traditionally they are painted onion skins, which gives the eggs their symbolic red color. But I really want it to be decorated not only with red, but also with multi-colored, unusual, painted colors.
The easiest way is to use food coloring for eggs. But even here, without knowing the rules and features of coloring, you can encounter a number of difficulties. Therefore, let’s figure out how to dye eggs for Easter with dyes. Moreover, we will consider both classical methods and unusual options coloring.
What you need to know about food coloring
In this material we will not discuss the safety of ready-made chemical dyes. Let's get acquainted only with the pitfalls of this problem.
Let us remind you that additives marked “E” included in such coloring products are harmful to health. Therefore, eggs, after being treated with dyes, often move from the category of food to the category of souvenirs.
Many people, without thinking about whether it is possible to eat food dyes for eggs, eat the egg whites that have been stained with paint. We advise you not to take risks and not give such eggs to children and allergy sufferers.
Many manufacturers add salt or sugar to the composition, which reduces the concentration of harmful chemical additives, but does not make the paint edible.
Often on sets of dyes such as “Krashenka”, “Easter set”, “Paint for eggs”, “Ukrasa”, etc. The manufacturer does not indicate the composition at all, but only writes that it is a food coloring.
But don't let your guard down. Even by the color of the dye you can find out what dangers lie behind it.
For those who are not familiar with the “chemical kitchen” of dyes, we have prepared a short explanation.
The most harmless dyes are E 100 and E 140. The first is obtained from curcumin and gives an orange, or less often red, color to the dye. The second is chlorophyll, which colors eggs green.
E 122 (carmoisine) is used to produce a red dye. Causes allergic reactions in people sensitive to aspirin.
E 124 gives a red color, but is prohibited for use in the food industry.
E 128 is another additive for obtaining a red tint. Due to the presence of aniline, it is prohibited for use by the European Commission.
E 102 or tartrazine is a yellow dye with a tarnished reputation.
E 132 is an additive in the form of synthetic indigo carmine, which is necessary to obtain green, blue and yellow colors. But the karma of this additive is complex: it causes suffocation in asthmatics, exacerbations in allergy sufferers with complications such as Quincke's edema.
The E 133 or Blue Shiny FCF is capable of the same feats as its previous brother.
E 142 or the green additive causes allergic rashes on contact - it is prohibited in a number of countries.
This frightening list can be continued endlessly. But this is enough to understand that the “food grade” label does not make the dye safe.
Organic dyes are truly safe. But this is very expensive and unprofitable for the manufacturer. That’s why we haven’t even heard of such dyes in stores.
How to properly color eggs with food coloring
If the question of whether it is possible to eat egg dyes does not bother you as much, we still suggest that you protect your loved ones and try to prevent the dye from penetrating the shell. To do this you will have to follow a few simple rules.
Choose eggs for coloring that are fresh and have a strong shell.
Remove the eggs from the refrigerator ahead of time to keep them warm. This will prevent the shell from cracking due to temperature differences.
It is advisable to wash the product with warm water before cooking, and if necessary, use a brush and soapy water.
It is better to immerse the product for cooking in water at room temperature.
Some housewives add salt to the water when cooking. But this method will not prevent the formation of cracks, but will help the protein to curl faster and not leak out of the shell if splits occur. Such eggs are no longer suitable for dyeing.
It is better to cook in a wide pan and place the eggs in one layer.
Avoid boiling too much when boiling: the eggs will bounce when boiling too much and may break each other.
There are certain requirements for the dyes themselves for easter eggs. When choosing a product, pay attention to the composition. At a minimum, the packaging should be marked “food grade”.
Important! Pearlescent dye for eggs is strictly contraindicated for consumption. It can only be used to decorate souvenir eggs.
The classic way to color eggs with food coloring
The dyeing method will largely depend on the type of dye itself. Powdered dry dyes are most often used for Easter eggs. You can find food coloring in tablets.
The principle of staining with such means is identical. But it is better to study the instructions before use, which indicate the recommended proportions.
The color indicated on the package will be obtained by dyeing white eggs. If dye is used on brown shells, the color may vary significantly.
Often brown eggs get a sloppy or dirty appearance after dyeing.
Keep in mind that the richer the dyeing solution, the brighter and darker the color of the shell.
Pre-boiled eggs are colored.
It is advisable to degrease the shell before painting. This can be done with vinegar or alcohol.
If using alcohol, wait 10-15 minutes after treatment to allow the product to evaporate from the surface. If salt was used during cooking, it must be thoroughly washed off before treating with an oxidizing agent.
Add a spoonful of vinegar to the prepared solution - this technique increases the acidity, which improves coloring.
Dip the egg into the solution, where we leave it for about 10 minutes.
After this, remove the paint from the liquid and leave it until completely dry.
It is better to dry the paints on an egg rack. But even in this case it is difficult to avoid the appearance of stripes.
It's better to make a special stand. To do this, insert pins or needles with caps into a foam sponge.
On such an improvised stand, painted eggs dry without streaks or streaks.
After the paint has dried, it can be processed vegetable oil to give them shine. This can be done with a brush or directly with your hands.
Except classical method, you can use
How to use liquid egg dyes
Liquid food colorings for eggs are available in packages such as plastic capsules or glass tubes.
The concentration of the dye in such products is much higher, and after application the crafts turn out bright and shiny.
Also used for processing boiled eggs. We will work directly with our hands. Therefore, we put gloves on our hands to prevent the dye from being absorbed into the skin.
We apply a little dye directly to the egg shell and begin to rub the dye until the entire surface is covered. If necessary, you can add it directly during processing.
The process of applying liquid dye to eggs is shown in detail in the video:
For those who still prefer natural materials, we have prepared a selection
