Friends, I am very glad to present to your attention an article about natural dyes for icing sugar from the graduate of the School site, the author of the project " healthy cuisine» (http://zkuhnya.wixsite.com/zkuhnya), bakers unleavened bread from whole grain flour — Maria Vasilevskaya.
The topic is very relevant. Many people have asked us about this. Therefore, Maria's research on this topic is most welcome.
So, my part is finished and I pass the WORD, or rather the FEATHER, to Mary ...
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What do you think is good about gingerbread? They are delicious, for sure. But gingerbread is also created in order to create a joyful mood. Haven't you noticed how children and adults sincerely rejoice when they are given gingerbread?
Gingerbread "works" even when we just see it: on the master's table, in a shop window, what can I say, even when we look at photos of gingerbread in books or on a computer screen.
And in this magical action, the gingerbread helps him faithful friend - icing, thanks to which he cheerfully tries on colorful outfits. So here they are, two halves of the whole - delicious gingerbread and his colored clothes are icing.
That's what we'll talk about today. Or rather about how to add color to it. Of course, many of you are already baking gingerbread and will say - we know how. Add a little gel food coloring and stir. That's it. All right. But here's a question for you - have you tried to use instead of gel paints natural dyes ? By natural we mean those that are created nature itself and man did not bring his technologies into their production. Agree, it will be very nice to treat such gingerbread baby.
I've decided to try it. And what happened as a result of my experiments, you will now find out. I must say right away that the experiments are still ongoing and the topic will be supplemented.
So general:
- Nature does not have "poisonous", oversaturated colors. The shades of the resulting glaze can be called calm, natural, pleasing to the eye with their harmony.
- Glazed gingerbread cookies do not need to be kept in the light, they may lighten a little or change color.
- To get colored glaze with natural dyes, you may need 2 or even 3 times more time than when using gel dyes (it’s better to admit it right away)))
- The resulting range of colors, of course, is not as diverse as when using synthetic food colors, but not so poor either - you can get used to it ...)
- Natural dyes often complement the taste of gingerbread and make it even more interesting.
And now to business.
Red
We will not expect bright red, poppy (or New Year's!) colors (at least for now). To obtain "red" shades, you can use the juices of red berries - raspberries, lingonberries, cherries, pomegranates. Squeeze the juice and add it instead of water to the glaze of the base consistency. When the glaze acquires the consistency of a filling, then its color at this moment can be called pink rather than red. The brightest shade (which for me is now the most preferable) is blackcurrant. It is a fairly bright mauve color that is resistant to light and gives the glaze a pleasant berry flavor.
If we need a colored base glaze consistency, for example for contours, then there are 2 options: or we add finely-finely ground dried berry(you can buy industrial grinding or grind it yourself in a coffee grinder) and just a little bit of water, or add to base glaze juice for coloring, and then again thicken it with powder, so that it becomes approximately “like the base”.
Many sources talk about beet juice - fresh or stewed. I did not like this juice for several reasons. It still gives some aftertaste, the shade is lilac, it quickly fades on the finished gingerbread.
Green
Green is my joy. Here we can say that there are no problems with him. To tint the glaze, I use concentrated liquid chlorophyll (you can not concentrated it, there will be a similar effect). In appearance, it looks like brilliant green, a small bottle with a pipette. Dropped a few drops - basic green icing. A few drops plus some water - filling. Less drip - light green color, more - normal green. Chlorophyll gives an almost imperceptible light herbal flavor to the glaze. When eating gingerbread goes unnoticed). Liquid chlorophyll can be purchased at some pharmacies or online. healthy eating. I bought on the site https://ru.iherb.com
This is first.
Secondly, it gives the color rather swampy, dirty. I do not advise.
Yellow
It's more difficult with him. The greatest color, such a good, yellowish, can be obtained by adding turmeric powder to the glaze. If you're looking for a base frosting consistency, turmeric is fine. Add it and some water. We use it for contours or when there is not a lot of such glaze on the gingerbread. The fact is that turmeric gives a flavor that is not needed for gingerbread. If you need a yellow filling glaze, then a combination of sea buckthorn juice as a liquid and a little turmeric has shown itself well. It turns out a delicious yellowish glaze.
The advice from the Internet - squeezing the juice from the zest of a lemon has been tried. Honestly. But apparently the lemon was not very juicy, no matter how much I pressed, I didn’t get more than a few drops. The advice of adding juice of carrots stewed with butter. But this option also did not take root. Somehow I don't want fried stewed carrots apply to gingerbread. And the color turned pale very quickly at the glaze, literally on the 3rd day.
Blue
I had almost come to terms with the fact that there would be no blue. It won't, and that's it. No where to get it and that's it. But quite unexpectedly, red cabbage came to the rescue. I thought it would be a purple shade, but after mixing with the glaze, the color turned out to be sky blue. I was very glad. I did not feel the cabbage taste, but I did not fill the entire gingerbread with blue icing, only individual details. We need to be careful here, let's try. Still, cabbage is not raspberry, it may have a slight undesirable aftertaste.
Gray or grey-lilac
This is where blueberry juice comes in handy. Mice, elephants, hedgehogs, etc. look good in this color. And only the icing itself will limit us, do not shift the juice so that it is not too liquid.
Brown
To obtain all shades of brown, you can safely use cocoa powder. It turns out very delicious icing, right chocolate. We also get an interesting coffee shade when adding instant coffee. We dilute a little instant coffee in a very small amount of water so that the granules disperse. And then add this thick mixture to white icing. The coffee gingerbread was also very tasty, like coffee with cream. I wanted to make some kind of gingerbread in the form of a cake or a cup of coffee with this icing ... Compared to cocoa, coffee gives a warmer shade of brown, as if a little yellow had been dropped.
I would be glad if my experiments with natural dyes are useful to you. In any case, this is food for thought. Why not treat the kids to such gingerbread cookies?)
Maria Vasilevskaya
Today in stores you can easily find a fabulous variety of food colors that will decorate any pastry in all the colors of the rainbow. That's just chemical composition these dyes often calls out for concern. Especially when it comes to sweets for children, when you need to make or order a birthday cake for a toddler.
The following are ways to prepare natural dyes for creams and glazes.
Light pink dye
Pale pink icing and cream are created using raspberries.
In this case, you can make a completely raspberry cream. In this case, the cake will require 180 ml of raspberries. Or you can just paint the cream or glaze with raspberry paint. To do this, take 2 teaspoons of concentrated raspberry juice for 1 glass of cream.
White-pink color
Created with strawberries.
Everything is exactly the same as with raspberries. 180 ml of strawberries per volume of cream or glaze for one cake. And then it's pure strawberry cream. Or 4 teaspoons of concentrated strawberry juice per glass of cream or glaze.
intense pink
Many people are afraid to paint beetroot cakes. And what if instead of a cake it turns out in the end beetroot salad? Do not be afraid. Will not work. The beetroot glaze will be red and will not endow the dessert with the aroma of borscht.
Beets should be baked in foil until tender. But you can also just boil it. Who is more comfortable. The main thing is that the vegetable does not lose its color. Then grate on a fine grater.
The exact amount needed to color the crushed beets is determined by how intense the color you want to achieve. Usually the ratio of beets: icing is enough - 1 to 8.
Do not be afraid. The icing will become intensely pink, but not beetroot in taste.
Pink purple shade
Creams and glazes of a similar color are obtained using blackberries.
The recipe is similar to using raspberries and strawberries.
Truly blackberry cream requires the addition of 120 ml of blackberries per serving. For tinting, you can take 4 teaspoons concentrated juice per glass of cream or glaze.
orange paint
Creams and glazes orange color as easy to get as the red ones. Sometimes it is advised to add citruses, mainly orange, for orange coloring. But this method is not very efficient.
A much brighter orange color is acquired by creams and glazes in which carrot juice is present.
And again, do not be afraid of what carrot juice will make of the cake carrot cake. Won't. The juice has a rich color, and you need very little of it.
The standard dosage is 3.5 tablespoons carrot juice for 1 cup of cream or glaze.
yellow dye
Glaze or yellow cream is very easy to make. It is enough to add a little turmeric to them.
But you have to be very careful with turmeric, as this spice is spicy. And unlike the harmless beet, it gives the glaze a sharpness and its own specific taste. Therefore, if you put it a little more than required, you can easily spoil the pastries.
To prevent such an incident, turmeric should not be added immediately to the icing or cream itself, but to the amount of liquid that is planned to be added to them.
Most good ratio This is ½ teaspoon of turmeric powder to 2 tablespoons of liquid (preferably milk). Next, the liquid with turmeric dissolved in it must be added to 1 glass of cream or glaze.
Green color
As for coloring cream and icing in green color, then not everything is clear.
Most effective way- This is the addition of spinach leaves chopped in a blender. It's just that the color is not too intense.
For example, the icing of this cake required the use of two whole cups of chopped spinach for its coloring. It is clear what is a large number of greens can give a cream or glaze its own flavor, which is completely inappropriate for sweet pastries.
Therefore, other bright flavors, for example, a large amount of mint, have to be added to green creams and glazes with spinach.
Still, some people can't eat this kind of spinach cake. It is said that sweetness leaves behind a nasty aftertaste.
yellow green shade
This shade is achieved by adding 8 teaspoons of mashed avocado pulp to 1 cup of cream (glaze) in a cream or glaze.
But the food turns out to be an amateur, since the taste of avocado is felt distinctly.
It can be seen that even spinach, even avocado, the dye is not too bright and has its own taste unsuitable for dessert.
Light lilac color
Light lilac, white-lilac are obtained using blueberries.
For blueberry cream (glaze), take 120 ml of blueberries per serving (per cake). For a simple touch-up, use 8 teaspoons of concentrated blueberry juice for a glass of cream. But in this case, the color is not so bright.
Violet and blue dyes
For all their apparent artificiality, dyes for cream in purple and of blue color may well be natural. True, their preparation is quite troublesome.
To create purple and blue food paint, we need a large head red cabbage.
It needs to be cut large pieces, pour water and put to boil. Water should be poured as little as possible so that it only covers the cabbage.
Boil the cabbage for 15-40 minutes. Depends on the variety. The main thing is that the cabbage broth acquires an intense purple hue.
As soon as this happened, we take out the cabbage from it. And the broth itself continues to boil until evaporation. It will take quite a long time to boil. Since, after all, the broth from under one large head of cabbage should turn into only ¼ cup of dye.
This is how it should look like in the end.
Or just add the resulting purple dye to the icing or cream, and end up with purple pastries.
Or add a pinch of baking soda to purple dyes, which instantly turns purple dye blue.
From which you can then easily prepare any blue cream.
And don't be afraid to spoil the taste of baking with cabbage spirit. He won't.
This article describes how to make natural food colorings.
All industrial confectionery and other products in grocery stores contain a lot of chemical dyes. This can be seen if you look at the label with the composition of the product.
- For a long time, many housewives have been baking various pastries, cakes, cookies and other goodies for their household and guests.
- But how to decorate the product so that it is original and beautiful?
- You can add home-made food coloring to creams, whipped cream and mastic.
- It's very simple, read all the necessary information in this article.
How to make natural red food coloring with your own hands?
Natural food coloring is made from the juice of fruits and vegetables. To do this, you need to squeeze the juice or just boil the grated fruit in water. For example, to make natural red food coloring with your own hands, you will need 1 beetroot. Do the following:
- Remove the skin from the beets.
- Grate it on a grater board on a large section.
- Put in a saucepan, fill with water so that it covers the flesh of the vegetable a little, and put on gas.
- Add a few drops of 9% vinegar, but no more than half a teaspoon.
- Boil for 3 minutes - no more!
- Strain through a strainer to remove the pulp. The juice is ready - it is a natural red food coloring.
Add this dye to creams or dough to make a red tint.
How to make natural blue food coloring?
Blue (purple) color is used when creating cakes or other confectionery. Usually confectioners paint mastic, from which decoration for products is made. To make natural blue food coloring, juice from 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 eggplant skin.
- 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.
Natural dye sours quickly. Therefore, it should be done only once and used within 2 days. It is better to store 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. Follow these steps to get it:
- Grate carrots on a large section of a grater board.
- Melt the butter in a frying pan and then add the carrots. The proportion of carrots and butter is 1:1.
- After 5-7 minutes, the carrot will soften and release 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 using 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 for coloring cream and mastic. To make natural green food coloring, you need to buy a bunch of spinach.
- Scroll the greens 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 saturated, then boil the spinach leaf juice over a fire for half an hour.
How to make natural yellow food coloring?
Yellow is the color of the sun. Not a single decoration of a cake or pastry can do without it. To make natural yellow food coloring, you need to buy saffron.
- Grind this plant in a meat grinder or through a coffee grinder if it is dry, and dilute with a few spoons 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 to get a less intense color, then grate the zest of a lemon and squeeze the juice out of it. Yellow color is also given by turmeric.
How to make natural beige food coloring?
Beige is the color of naturalness. It can also be made from food and you don't have to use chemical dyes if you want to decorate the confection. To make natural food coloring beige colour, confectioners use tomato paste. Depending on the shade, it is laid in the mass and amount of tomato. The more it is, the faster you get a “dark beige”, closer to orange shades. Tomato does not affect the taste of the product.
How to make natural white food coloring?
A white tint is also needed when creating confectionery products, despite the fact that cream and cream prepared according to many recipes are obtained white color. To make natural white food coloring, you should use milk powder, cream, sour cream or even cottage cheese. Powdered milk you need to dissolve, and stir the cottage cheese in a small amount of warm water. Then the resulting mass is rubbed 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. The dye of this color can be created 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 small amount of water. Then strain and remove the pulp.
- Cocoa varieties "Dutch ultra". It has a lot of chocolate and is therefore darker than regular cocoa.
- Squid ink.
Use olives and cocoa powder to make a dye for sweet dishes, and use squid ink for lean and salty dishes.
How to make purple natural food coloring?
Above it was described how to make natural blue or purple food coloring using blueberries, dark grapes or eggplant peel. Experiment and mix berry and vegetable juices to create different shades of purple or blue.
Mixing Natural Food Colors: The Rules
If you plan to work as a confectioner at home - to make confectionery products to order, then you will spend a lot of food paint daily. It can be stored in the refrigerator, but not more than 2 days, and you can mix 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) shade - green, blue and red.
- Pistachio - yellow and blue.
There are rules for mixing paints. They also work on mixing natural food colorings.
In this circle you can see what happens if you mix the primary colors.
- For example, when 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 make brown natural dye at home?
Many novice confectioners think that brown dye at home is obtained using only cocoa. This ingredient can be used if you need to decorate on sweet cake or a cake.
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 sugar with a small amount water in a ratio of 5:1.
- Heat until the mixture turns brown.
- Then remove from heat and add some water.
Important: Do not burn the sugar so that the caramel does not give off bitterness.
How to get pink natural dye?
Pink food coloring is one of the most popular dyes used to create creams and fondants with this shade. Wherein chemical dye pink color is dangerous, as it can cause allergies or even bronchial asthma.
Make pink natural dye at home. You can get it from strawberries and raspberries. Scroll the berries through a meat grinder and squeeze out the juice. A more delicate shade will be obtained 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 blue natural dye, you need red or blue cabbage. Its leaves need to be crushed and juiced. You can boil the crushed leaves in water to get a soft blue color.
What natural dye is better to use for cream, mastic, cake icing?
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 natural dye in liquid form. Vegetable or fruit juice or boiled down liquid will help to make the mass beautiful in color. It is worth noting that there are natural food colors that are used on 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, mastic and dough. Consists of glycerin and glucose.
- Liquid- color the cream, help to make inscriptions and drawings on the mastic using an airbrush.
- Dry- get divorced in boiled water. Used to color dough and cream.
- Kendurin- allows you to achieve a pearlescent shade of cream, mastic or dragee. Consists of natural silicate, which gives such an effect.
Accordingly, in addition to natural juices, gel, liquid, dry dyes and kendurin can be used to color creams, mastics and glazes.
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 dye to use for drinks?
If you need to make a drink of the original color, then you can add berry and fruit juice or those natural dyes that are diluted with H2O. For example, natural gel, dry and liquid paints.
What is the best natural dye to use for dyeing eggs?
All Orthodox Christians paint eggs in preparation for Easter. Previously, this was done using onion peel. Now for modern housewives a variety of colors are available.
What natural paint is better to use for painting eggs? Can be used as 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 bought at a grocery outlet.
Can green be used as food coloring?
When you need to make a mastic mass or cream on a green-colored cake, in the summer it is easy to create it from the juice of spinach leaves. But what to do in winter, when this greenery is not there, and Easter is still far away, and edible paints not sold in stores yet? Can green paint be used as food coloring?
Remember: Zelenka is not a food product!
But many confectioners use a solution of brilliant green to color confectionery masses. It is enough to add just one drop of this product to get a rich green tint. This amount does not give a foreign smell or taste.
Video: Food coloring. A simple DIY recipe. Red.
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. Looks impressive and holds its shape well protein cream. For its preparation egg whites separated from the yolks, add a pinch of salt, a little citric acid and beat into a strong foam. Sugar or powdered sugar is gradually introduced into the resulting mass. Very popular variety oil creams. 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. Very tasty and quick cream 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 decoration for a cake, tasty and absolutely harmless.
sun on the cake
Bright yellow color can be obtained most different ways. The easiest is to add some fresh carrot juice or raw egg yolk. 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 juice and they also do a great job. 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 hues give rich blueberry, blackberry and grape juice. 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 noble Brown color- mix cream with regular coffee, cocoa powder or melted chocolate. However, you can resort to a more sophisticated method - using burnt sugar. For this granulated sugar diluted in water in a ratio of 5: 1, pour the mixture into a pan and put on 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.
We have all heard about the dangers of synthetic dyes. But not everyone knows that you can get natural food colors at home.
And now let's take a closer look at the cakes from the store - multi-colored acid-colored curls, gold and silver-colored beads, and many more completely unimaginable decorations.
What is it made of? What is added as dyes? But you can decorate the cake with your own hands, using natural food coloring.
It may not be as bright and beautiful as on cakes from a pastry shop, but it will be no less tasty and safer for health.
Here are some tips about how to make natural dyes without harmful additives.
In order to receive yellow cream take a strong juicy carrots(1-2 pieces), cut it into rings 0.5-0.7 cm thick and fry in butter over low heat until the carrots are soft.
Then knead it or rub it through a strainer and mix with softened butter. Take as much oil as you got a mass of grated carrots. Add paint to the rest of the cream and you can decorate the cake.
Also to get yellow color you can also take juicy yellow pepper, juice yellow boiled beets (light color), juicy pineapple with carrot juice, mix turmeric powder with a spoonful of warm water.
green coloration can be obtained by mixing freshly squeezed spinach juice into the cream.
Also green color gives: cabbage, parsley, lettuce, cucumbers, Bell pepper, watercress, boiled green vegetables.
If you have cherries or raspberries - you can get red or pink natural dye for cream. Suitable and cranberries, as well as a decoction of beets.
Beets should be cut finely and placed in a saucepan with acidified water. Do not pour a lot of water, let it cover the beets by 3-4 fingers. Bring beets to a boil, remove from heat, let stand for 1-2 minutes and strain. Environmentally friendly dye is ready. Cool and add to cream.
For getting pink/red also suitable: red pepper, tomato, choose dark red tomatoes, boiled pomegranate juice, sweet paprika powder.
To get Orange color , mix yellow carrot and red beetroot (or berry).
If there is an orange, you can get a bright orange dye by rubbing it on a grater. orange peel and squeeze the juice out of it.
Purple / Blue the color is obtained from: blueberry juice, fresh or boiled red cabbage juice, frozen eggplant skin juice, blackberry juice, and black or purple grape juice.
Cocoa powder will give your cream a pleasant chocolate color.
Natural dyes deteriorate quickly from the action of light and air, so they should be kept closed, in dark glass bottles, in a cool place and used as soon as possible.
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