Cake creams: recipes with photos. How to make food coloring: recipes

Baking, decorated with multi-colored cream, not only pleases the eye, but also stimulates the appetite. Often, housewives add artificial dyes bought in a store to creams.

However, the abuse of products of non-natural origin can adversely 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 cake (or blue), as well as 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 deal with it if you show imagination and follow the recommendations of the confectionery art guru. To get started, stock up on the necessary ingredients.

50 g of condensed milk (made according to GOST); 0.5 packs of butter (good quality); vanilla - a pinch.

Cooking:

1. Soften the butter. You can cut it into pieces and leave at room temperature for 40-50 minutes. Another way, it is faster, involves the use of a microwave oven, where the oil will be ready in 2-4 minutes.
2. Using a mixer, beat the softened butter, remembering to add vanilla.
3. Pour the condensed milk in stages to get the desired consistency. It is possible that the declared amount of condensed milk will be too much.

Condensed milk will add sweetness to the cream for the cake, but you need to work with a touch 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 it is in your power to change it both up and down.

The finished cream can be transferred to a pastry bag with a suitable nozzle. But if it is not there, use improvised means and build something similar.

For example, from a dense plastic bag. It is enough to 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 swivel stand will be a good help in the work. You will not need to be distracted by turning the dish with the cake in different directions.

With a slight movement of the hand, you can quickly turn the dessert and apply the next element with cream.

How to decorate a cake with protein cream

Protein cream cake decorations look no less beautiful and elegant. The main thing you need to remember is the absolute cleanliness of the dishes and appliances involved in the preparation of the cream.

First things first, separate the whites from the yolks. In order not to spoil the entire batch of eggs, break each unit over a clean cup, and only then pour the protein into a common bowl.

It is advisable to send the proteins to the refrigerator, they are better whipped at a low temperature.

Wash the whisk and the dishes in which you will whip the cream and pour over with boiling water.

The slightest traces of fat will not allow you to achieve splendor, which means that your work 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.

In the process of whipping, add a pinch of salt and soda to the proteins. This will save both time and your energy. In addition, citric acid will make the mixture not so sugary-sweet.

You can decorate the dessert with a snow-white protein cream, it will look festive and elegant. Some confectioners prefer to color the mass, because flowers in the natural environment are found in the most incredible shades.

What can you make natural dyes at home

Taking into account consumer demand, professional confectioners decorate desserts with cream roses and inscriptions in different colors.

Housewives can use store-bought blue dye in their kitchen. But is it really safe for health?

Let us 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 easiest way to color the cream is to add the boiled juice of some vegetables, berries or fruits to it.

It is known that the green color is obtained due to the presence of spinach juice, orange - carrots. Beetroot gives a red color and turmeric gives a yellow color.

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 the beets will not give the cream a bright red color. Even if it is boiled and mixed with a small amount of vinegar or citric acid, the result will be a brown or fuchsia color.

Before use, finely chop the carrots and saute for several minutes in butter. After rubbing the mass through a sieve, add to the cream, and you will get a carrot-colored decoration.

A rich orange tint will give you more likely not carrots, but orange peel. You will see this when you rub a piece of sugar on the peel of this citrus.

Sugar crystals quickly absorb flavors and any dye. Experiment with lemon, lime, and you will see how the sugar takes on a new color. By the way, an orange color can be achieved with an 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 the decoration needs to be given a yellow sunny color, use saffron. An alternative to saffron would be sea buckthorn or pumpkin.

Red or deep pink dye is obtained from fresh or frozen raspberries, cranberries or lingonberries.

Strawberries, despite the bright color, will give the cream an ugly brown-red tint. Cherry juice mixed with cream will give him a cold red color with a purple tint.

If you need to get a deep purple, inky dye, use blackberries.

And add blackcurrant syrup to the protein mass before baking, the result is a pale blue meringue.

A couple of drops of syrup will be enough to color the dessert in a pleasant color. The saturation of the hue depends on the amount of dye, adding more than usual, you get a blue color.

Blueberries and blueberries will give you purple or cold lilac.

A delicate creamy shade is obtained by adding tomato paste. If you increase its concentration, the decoration of the cream will acquire a delicate orange tint.

Don't be afraid, the dessert won't take on a tomato flavor, the amount of dye is too low to affect anything other than the color.

A shade of spring greenery will give spinach, it is the leader among green natural dyes. It has a neutral taste, which means that your dessert, as before decorating with cream, will be sweet and thin out the vanilla flavor. An alternative to spinach is tarragon (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 boiled in advance and kept in the refrigerator in a well-sealed container. If necessary, use to give the desired shade.

Frozen products are also in use. It is only necessary to defrost the berries, cover them with sugar (in a ratio of 1: 1) and boil over low heat. Strain the mass.

Wash and chop spinach. Pour in a little water and blanch for 5 minutes over low heat. Strain the green solution.

Clean the beets and cut into slices. Boil for 15-18 minutes in water and add a few crystals of citric acid. Use strained solution.

Mint and tarragon do not need to be cooked, otherwise they will turn brown. First, prepare hot sugar syrup, pour chopped grass into it and let it brew.

Pumpkin, as well as carrots, chop and sauté in butter before use.

When can natural dyes be added?

Coloring from pumpkin, carrots and saffron should not be added to the dough before baking (this does not apply to meringues and macaroons.

It is better to soak the finished cakes with 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, ravioli is prepared with dyes previously dissolved in water. This is necessary for uniform distribution throughout the mass.

My video recipe

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

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 various indicators).

Nevertheless, if you prefer to use exclusively natural compounds as dyes, even if you get a more 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.

Dyes of natural origin are isolated from animal and vegetable sources by a physical method. Such coloring compositions are not actually subjected to chemical modification, only in exceptional cases when it is necessary to keep the product longer (under factory production conditions). Root crops, leaves, and other plant products are often used as raw materials for obtaining the natural origin of food coloring.

Under mass production conditions, dyes of natural origin are produced in the form of granules, powder formulations, liquids or oils.

The brightness of the coloring compositions in such a production process depends on the time of the year for the collection of products, the conditions of its growth, and other things. The main advantage of coloring compositions of natural origin is the fact that they can be prepared independently at home. Take a look around, because for sure 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 primary colors

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

Shortcakes are baked like regular biscuit bases until done. And here we have such beautiful ones.

Now consider in more detail the origin of each natural color:

Preparing food coloring is very simple: 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 obtaining red juice: the product is finely rubbed or kneaded in a mortar, filtered from the pulp.

In its purest form, blue is obtained from indigo paste mixed with starch. On the scale of food production, Indigo carmine 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. Consider all types of ingredients presented in the photo, you will recognize each of them, only not everyone will have to find it on the shelves of retail outlets.

When it comes to creative culinary inspiration, you can experiment and try to make new colors for coloring desserts.

The right dessert pleases the eye and awakens the appetite with its very appearance - just add a few bright colors. This is where colored creams for cakes without dyes come to the rescue.

To decorate homemade cakes, pastries and other pastries, you can use a variety of. The airy protein cream looks spectacular and holds its shape well. To prepare it, the egg whites are separated from the yolks, a pinch of salt, a little citric acid are added and whipped into a strong foam. Sugar or powdered sugar is gradually introduced into the resulting mass. Various oil creams are very popular. The simplest is prepared from butter with the addition of egg yolks, powdered sugar and water. You can replace the eggs with condensed milk, and you get an equally appetizing decoration. A very tasty and quick cream is made from sour cream with a fat content of at least 35%, powdered sugar and vanilla.

How to prepare a cream without dye for decorating a cake, or rather, without synthetic coloring additives? To do this, you need to explore the stocks of products available in the kitchen, which will serve as natural dyes for us. By processing them in a certain way and mixing them with cream, you will get original colored cake decoration, tasty and absolutely harmless.

sun on the cake

Bright yellow color can be obtained in a variety of ways. The easiest is to add some fresh carrot juice or raw egg yolk to it. Saffron and turmeric have a rich yellow color. To make a natural dye out of them, you need to carefully grind the seasoning, dilute it in water and insist for a day. After that, the mixture can be added to the cream. Iridescent yellow hue gives lemon peel. To do this, finely grate it on a grater, wrap it in gauze and squeeze out the juice. The juice from yellow buckthorn fruits can also be used as a natural dye.

All shades of red

The persistent coloring properties of beets are well known. By adjusting the saturation of its juice, you can easily prepare an excellent dye-free cake at home, from pink to deep red. To do this, grate a small beetroot, pour water over it and cook for an hour. To make the color intense and beautiful, add a pinch of citric acid to the broth. Do not forget about all kinds of red berries: raspberries, strawberries, lingonberries, currants, cranberries, dogwood. By the way, jams, jams and syrups based on them can be used to create creams of red shades with the same success. Cherry and pomegranate juices will also do the job perfectly. And red wines will give the cake cream not only a pleasant color, but also exquisite aromatic and flavor notes.

orange joy

Carrots not only have a rich orange color, but also generously share it with others. To do this, grate it and fry a little in butter in a ratio of 1: 1. As soon as the carrots soften enough and the butter turns orange, remove the pan from the stove and let it cool. Next, we transfer the resulting mass to gauze and carefully wring it out - the natural dye is ready. You can resort to the help of an orange and color the cream with fresh citrus juice or chopped zest. You can also experiment with the already mentioned yellow and red dyes and mix them together.

sweet coolness

How to make cake cream in cold colors? Blue and purple shades give the juice of blueberries, blackberries and grapes of rich dark varieties. A decoction of the leaves of red cabbage will allow you to get light blue shades. Eggplant can be used as a dye. First you need to freeze them a little, carefully cut off the skin and squeeze the juice out of it.

There are many green vegetables, and spinach has the best coloring properties. Pass it through a meat grinder or wrap it in clean cheesecloth and wring it out well, and you will get a natural dye of a delicate green color. Want to achieve a more intense shade? Squeeze the spinach juice and boil it for half an hour.

Chocolate palette

The easiest way to get a noble brown color is to mix the cream with regular coffee, cocoa powder or melted chocolate. However, you can resort to a more sophisticated method - using burnt sugar. To do this, granulated sugar is diluted in water in a ratio of 5: 1, the mixture is poured into a pan and put on a small fire. We stand the mass on the stove until it acquires a rich brown color. Then remove it from the heat and pour in a little more water in a thin stream. Then carefully filter the resulting dye. The main thing is not to overdo the sugar, otherwise hard lumps will form in it.

Cake cream is an integral part of the dessert; it can be used to decorate a treat or hide minor flaws in 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 cream for cake?

The cream cake recipe has many options and is prepared on different bases. Following simple recommendations, you will know what filling is suitable for biscuit, sand, honey or pancake cakes.

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

Cream for cake with condensed milk

Cream for the cake, a simple recipe of which is described below, everyone can cook. No need to whip, brew or cool anything for a long time. All components are mixed and used for their intended purpose almost immediately. Such a filling will perfectly impregnate any cakes: biscuit, shortbread, puff, and additional impregnation with syrup may not be required.

Ingredients:

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

Cooking

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

The ideal cream for leveling the cake is ganache. It cools well and lays down perfectly on the surface. They can be used before coating the dessert with mastic. For making, use dark chocolate with a high content of cocoa beans. If the coating is to be white, reduce the amount of cream so the ganache will set better.

Ingredients:

• bitter chocolate - 100 g;
• cream - 100 ml;
• powdered sugar - 50 g.

Cooking

1. Break the chocolate into small pieces, transfer to a bowl.
2. In a saucepan, warm the cream with powder, do not bring to a boil.
3. Pour the cream over the chocolate, wait until it melts, stir.
4. 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 it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream will ideally fit into the manufacture of "naked" cakes from chocolate cakes.

Ingredients:

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

Cooking

1. Beat cold cream with a mixer until dense peaks, adding powder.
2. Continuing the operation of the device, add cheese and vanilla.
3. Beat until smooth and uniform texture.

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

Ingredients:

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

Cooking

1. Beat cold cream with a mixer at high speeds.
2. Add powder and citric acid.
3. Cream for the cake is whipped until dense stable peaks are formed and immediately used for its intended purpose.

Curd cream for a pancake cake is ideal. It comes out moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mass. Do not use crystal sugar, it will dissolve in the cream and the consistency will not be very attractive, more liquid. The cottage cheese should be smooth, without grains, wipe it through a sieve.

Ingredients:

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

Cooking

1. Beat soft butter with powder and vanilla until the mass becomes light. You should get a white fluffy cream.
2. Add cottage cheese in portions, continuing the mixer.
3. The smooth white cream should chill for an hour before applying.

The most popular milk cake cream is custard. To thicken, flour is often added to the composition, but you can use the French filling preparation technology. It will thicken due to the brewing 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 spoon of cocoa powder.

Ingredients:

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

Cooking

1. Pound the yolks with sugar until fluffy.
2. Enter the milk, put the dishes in a water bath.
3. Warm up the mass, stirring constantly, wait until the cream thickens.
4. Beat soft butter until fluffy, gradually pour in the cream and continue to mix until smooth.
5. The cream is used chilled.

This simple cake cream has a different name - Kurd, it is very simple to prepare it. This delightful filling will transform the most extraordinary cakes. Its manufacturing technology is similar to custard, only as a result it comes out lighter, not greasy and not at all cloying. He will perfectly cope with the impregnation of the cakes, but 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.

Cooking

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

Tasty and rich can be made liquid to soak the cakes or dense and used as an additional layer between the cakes. Before use, the chips must be crushed with a coffee grinder or blender, so the cream will come out more homogeneous. Not much cream will come out of the indicated 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;
• powdered sugar - 50 g.

Cooking

1. Melt the chocolate.
2. Beat butter with powdered sugar.
3. Whip the cream until fluffy, gradually add the butter mass and melted chocolate.
4. Turn off the appliance, add coconut flakes, mix with a spoon.
5. Before use, the cream should be infused in the refrigerator for a couple of hours.

To decorate the cake, it is prepared according to 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 extraordinarily tasty and completely unpretentious. If you want to paint it in a bright color, use gel dyes.

Ingredients:

• squirrels - 4 pcs.;
• powdered sugar - 200 g;
• citric acid - 1/4 tsp.

Cooking

1. Place the structure with water for the steam bath on the fire.
2. Whip egg whites in a bowl until frothy. Put in a water bath and continue to beat, adding powdered sugar.
3. Beat until the mass separates from the bottom.
4. Remove from heat, throw in citric acid, continue to run the mixer for another 5 minutes.
5. The cream for decorating the cake is ready to use as soon as it has completely cooled.

To build intricate figures on the surface, you will 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

Can you please tell me how to color the cream for the cake? Cake for children, so I do not want to use dyes.

1. What to list all the fruits and vegetables, if you started making a cake, it's strange. All brightly colored fruits and vegetables are suitable for baking a colorful cake, experiment.
2. cocoa, beet juice
3. I mix brown condensed milk with butter, grease and decorate with fruits: tangerine slices, pomegranate seeds, cut kiwi like coniferous paws, and rub chocolate on top of the fruit cream on a grater. The kids love it.
4. Turmeric. Only a little. There will be an orange tint. Beetroot juice, cocoa, fresh berries (blackberries, blueberries).
5. In order for the cake to be beautiful, it’s not enough just to make marzipan or mastic and make decorations out of them. The beauty of the product is also its color. This means that the sugar mass or the dough itself must be tinted. If there are no factory-made dry powder dyes on hand, the dye mixture can be made from ordinary products.

   Brown and yellow colors

   can be made from burnt:
   Sugar with water (5:1) is placed in a deep frying pan, which is put on a slow fire and boiled until a dark brown mass is obtained, then it is removed from the heat and water is added carefully, in small portions, with stirring. The ratio of sugar and water should be 5:2. The resulting solution is filtered through a fine sieve.

   Red and pink shades

   obtained from beets:
   1 red beet is rubbed through a coarse grater, placed in an enamel pan and poured with water so that the latter covers the beets. Cover the pot tightly with a lid and simmer over low heat for 1 hour. Then the liquid is drained, the pulp is squeezed out, a pinch of citric acid is added to the solution so that the solution does not change color and is brighter, filtered, cooled. Dyes of red shades can be obtained by boiling the juices of red berries: currants, cherries, raspberries, etc.

   orange shades

   gives carrots:
   It is rubbed through a coarse grater and fried in butter (1: 1). So that the butter does not burn, the pan is greased with sunflower oil. When the carrots become soft (after 3-5 minutes), and the fat is orange, the mass is removed from the pan, allowed to cool slightly and squeezed through a linen cloth or gauze folded in half.

   Green color

   can be obtained from spinach:
   spinach juice is boiled over low heat for 30-40 minutes, until the color becomes intense green.

   Combining a green dye with yellow and orange produces a blue dye.

6. A brown color is given by strong coffee infusion, very strong tea brew or burnt sugar, which is burnt sugar.
   Zhzhenka is prepared as follows. Pour into the pan 1 tbsp. a spoonful of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to stand out. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
   The resulting sticky dark brown solution is filtered through cheesecloth or strainer and stored in a bottle.
   Stir gently with a long spatula or stick to avoid splashing hot burnt sugar. With insufficient burning of sugar, the color will be weak, and the burnt sugar will curl up into a hard lump and there will be little burnt.

   Red and pink paints are obtained by adding: raspberry, strawberry, cranberry, dogwood, lingonberry, currant, cherry juices; red syrups, jams, wines; red cabbage or beets, which are finely chopped, pour the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved with ammonia and, after adding water, is boiled until the smell of alcohol disappears.

7. beetroot juice-different shades depending on the amount of juice) very nice. Carrot and a mixture of these two juices)
8. cocoa, jam syrup.
9. cranberry juice
   poppy
   marmalade