Natural food colors are simple, environmentally friendly and useful. A person perceives 95% of information through the eyes, and making a dish more colorful means making it more attractive. Thus, the juicy burgundy color of borscht or a multi-colored salad definitely stimulates the appetite. This is precisely what the demand for in cooking is based on. food coloring.
For thousands of years, people have successfully used the gifts of nature, extracting food dyes from them. Now we have incomparably more opportunities for such research - let's see how you can prepare natural food colors at home and what requirements we place on them.
Requirement 1 - Natural dye
Exclusively natural materials- extracts, squeezes and juices, decoctions and tinctures from seeds and fruits of plants, from leaves and bark. Animal materials are not used to color food - because of the bright characteristic taste, because of the difficulty of obtaining and because of the short shelf life.
Requirement 2 - Food coloring means edible
This requirement implies not only the edibility of the dye, but also a minimum of its own taste. Ideally, the dye should be completely tasteless (onion skins) or add some zest along with the color (citrus zest or coffee). The taste of the dye should not affect the taste of the final product, but this is difficult to achieve in reality - and a separate challenge when using natural dyes is the result of mixing tastes and aromas.
Requirement 3 - Coloring food
This requirement includes durability and unchanging color - at least for a short time, although according to these parameters natural dyes definitely lose to synthetic ones.
How to make natural food dyes at home
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The beauty of natural food colors is their availability. These are products that we eat almost every day, familiar and healthy, inexpensive and accessible. Beets, carrots, spinach, spices, bright berries and citrus fruits - this is our rich arsenal at home.
The answer to the question “what to use to make natural food dyes” is at hand in every kitchen.
We can use:
1. Freshly squeezed juices from colored products.
2. Crushed and fried their pulp.
3. Direct addition of fresh pulp to the final product.
Feel free to focus on the original color of the vegetable or fruit: if the beets are dark red, then we will not get an orange or green dye from it. Respectively, green spinach will not give us red dye, no matter what we do with it.
However, with natural dyes the same principles of mixing paints apply as with watercolors, gouache or synthetic dyes. If you want to get an orange dye, mix red and yellow. If you need green, mix yellow and blue food coloring.
How to make red food coloring and pink food coloring
The sources that help us obtain red food coloring and pink food coloring are beets and fresh red berries (raspberries, lingonberries, cherries).
Contrary to popular belief, beets will not give us a rich red color - depending on the concentration, we will get shades from pale pink to burgundy. Grate fresh beets fine grater and simmer it in a small amount of water over low heat. When the beets are stewed and give off color, squeeze out the liquid through cheesecloth or a fine sieve. For brighter, longer-lasting color, add half a teaspoon of freshly squeezed lemon juice.
For a pure red, use freshly squeezed lingonberry juice, but don't forget its characteristic sour taste.
Raspberries will produce various shades of pinkish and crimson, cherries will produce darker shades of red.
If you use such natural dyes for the cream, a few drops of juice will be enough to give an interesting shade.
Natural blue food coloring
Pleasant blue and cyan colors are obtained using blueberries, blueberries or red cabbage. It would be most convenient to crush blueberries or blueberries in a sieve or mesh colander and add the resulting natural blue food coloring to the cream or dough.
Red cabbage juice produces an interesting blue or blue color. It is good to color boiled egg whites with this juice and decorate salads with it.
Yellow food coloring
Carrots, sea buckthorn, turmeric, saffron, and citrus fruits provide sunny shades of yellow and orange. Carrots are the most affordable option: grate on a fine grater bright carrots and fry it over low heat vegetable oil. Squeeze the resulting pulp through cheesecloth or a thick sieve.
Juice from sea buckthorn berries can be added to creams or dough, it will give us the same cheerful yellow tint.
Turmeric can be found in any spice aisle, this too a good option get yellow food coloring. Pour a tablespoon of dry powder warm water or alcohol, keep in a dark place for a day and strain. Turmeric - a budget option saffron, she doesn't give that amazing taste, but performs very well as a food coloring.
Green food coloring
Soft green color gives us spinach. There are two options: - use freshly squeezed juice of the leaves and stems - simmer the chopped spinach in water and then rub the pulp through a thick sieve.
Green food coloring from spinach is often used to color dough.
Synthetic dyes and their imagined harm
The consumption of dyes is growing year by year, the requirements for the quality and safety of food dyes are growing even faster - and manufacturers are simply forced to meet the needs of customers.
The prototypes for many synthetic dyes are natural dyes. For example, curcumin or carotene is almost identical in composition to natural ones. In addition, the quality and safety of synthetic food dyes is monitored by the WHO International Commission; all permitted for use are included in the Food Code - code of quality standards food products and semi-finished products, which include nutritional supplements.
Synthetic food additives are easier to use than natural ones and do not require preliminary preparation And special conditions storage, can be stored for quite a long time and definitely will not change the taste of the cream or dough.
If you want to get not just pleasant shades, but bright ones natural colors- we offer you all types of food coloring available today: dry, gel, liquid. .jpg)
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Trusted manufacturers, guaranteed fresh and high-quality products, a huge selection of useful and pleasant little things for cooking - the supermarket for confectioners will do everything to make the cooking process a true pleasure for you.
Glaze is an invention that literally changed the world of cooking. It is as simple as it is irreplaceable.
Glaze is applied to cakes, gingerbreads, pastries, candies, cupcakes, marshmallows, etc. The sweet mass not only makes them more beautiful and tastier, but also increases energy value. And this despite the fact that, in essence, glaze is a combination of protein and sugar, tinted and brought to a certain consistency.
Various additives- juice, cocoa, vanillin, low-fat cream, butter, etc. – make it glossy or matte, sweet or sour, transparent or colored
Be that as it may, colored icing is not the preserve of only professional confectioners. Any housewife can prepare it at home.
Colored glaze: basic principles
Prepare colored glaze can be done in two ways: with heat treatment and without it, since not all confectionery products require baking. The taste of the glaze will differ slightly, the only difference is in the technology and ingredients.
1. Glaze without treatment. You will need: powdered sugar, colored fruit or vegetable juice, lemon, egg whites. The powder must first be sifted and mixed with lemon juice and protein. Add fruit juice depending on the desired color. All components should be mixed and applied to baked goods.
2. Processed glaze. You will need: water, granulated sugar and colored juice. Place the water and sugar on the fire and boil until it begins to thicken. After waiting for syrup to form in the pan, remove it and color it with colored juice. This glaze hardens as it cools.
Colored glaze for painting
This is the most common type. Most often it can be seen in those baked goods where you need to paint decorative elements with color. It may seem that this glaze is similar to what we are used to seeing on Easter cakes, but it is not there. It is important that it is dense, has an even structure and does not crumble
Ingredients:
Chicken egg white - one piece or more, depending on the surface for decoration;
Powdered sugar - 200 grams per protein, then in proportion;
A tablespoon of lemon juice.
Food colorings.
Cooking method:
1. Thoroughly inspect the protein, rid it of excess fibers, otherwise they will ruin the whole thing.
2. Pass the powder through a sieve. Gradually mix with the egg white, remembering to beat. Need to achieve white.
3. Drip lemon juice and beat for a few more minutes. Drawing thin lines is only possible thick glaze. You can add more powdered sugar.
4. Add dye. Best way to apply coating pastry syringe, you can use a plastic bag or a parchment bag
Gingerbread colored glaze with vanilla
Gingerbread glaze is translucent. White stains are visible inside it. It is she who puts the final touch and makes the gingerbreads gingerbread, and not some other pastry. The composition of the glaze is very simple. It is very important to prepare and apply correctly here.
Ingredients:
A glass of sand;
Half a glass of water;
Cooking method:
1. Boil water mixed with granulated sugar until large transparent bubbles appear. This usually happens after the syrup reaches a temperature of more than one hundred degrees.
2. Remove the broth from the heat and cool. Add vanilla or rum or other flavorings. Apply to gingerbread when you can dip your finger into the glaze without the risk of getting burned.
3. It is better to glaze large gingerbreads and gingerbreads using a brush. Small ones - immerse completely and remove with a slotted spoon.
4. Place the products on a wire rack and leave for several hours. Excess glaze will drain and it will harden.
Professional colored glaze
It is called this because it is widely used by professional confectioners. This type of colored glaze has a dense structure, retains colors well, hardens, but does not peel off or break.
Ingredients:
Almond extract – half a teaspoon. You can buy it in confectionery stores;
Corn syrup;
Two glasses of sand (you can use powder);
Milk in the amount of 4 spoons;
Dyes.
Cooking method:
1. Thoroughly mix powdered sugar (or sugar) with milk. The result will be a mass similar to a viscous paste.
2. Add almond extract and corn syrup. Beat until the mixture becomes shiny.
3. Place the icing into the molds. Add dye of the desired color to each. You can use juice in the same way. To draw thin elements, use a syringe; to cover a large area, use a brush.
Creamy colored glaze
According to this cooking algorithm, the glaze is not particularly hard, but not soft either. It can be tinted, or can be used in in kind.
Ingredients:
Powdered sugar - two glasses;
Cream – a little less sugar;
Spoon of butter;
Vanilla powder.
Cooking method:
1. Pour the cream into the cooking container. Place the butter there and heat until it melts.
2. Add powdered sugar and vanillin.
3. Beat with a mixer until the required consistency is formed. If desired, you can tint it with dye.
Fruit colored glaze
The cooking process is described below raspberry glaze. In fact, it can be virtually anything: orange, apple, cranberry, strawberry and even beetroot, carrot, etc. It is important to use only natural juice.
Ingredients:
Raspberry juice– half a liter;
Sugar – 650 or 700 grams.
Cooking method:
1. Rub raspberries through a sieve or squeeze using a juicer. It should work pure juice seedless.
2. Boil with sugar until it turns out thick syrup.
3. Pour into glassware. As it cools, the glaze will begin to thicken. It is important to catch the right moment for application.
Cookies with colored icing
There are thousands of cookie recipes. Most of them can be applied to any of the types of glaze described above. Housewives usually like to decorate children's cookies baked especially for the holidays with colored icing. Bright and colorful slices delight the eye and create a festive atmosphere on the table.
Ingredients:
Flour – 3 cups;
Powdered sugar or granulated sugar - 1.5 cups;
baking powder– one and a half spoons;
Soft butter for cookies and a quarter cup for icing;
Low-fat cream - 3 tablespoons;
Salt, vanilla;
Cooking method:
1. Mix dry ingredients, add butter and eggs. Cool.
2. Knead a small piece of text and roll it out to a thickness of 8 mm. Cut into pieces and place them on a baking sheet.
3. Bake at 200 degrees. Cool after baking.
4. Mix cream, milk, butter and sugar. Whisk until the mixture becomes thick and smooth. Add dyes if necessary.
5. Dip the cookie pieces into the glaze and leave to harden.
Yogurt cake with colored icing
The icing used here is raspberry, although you can use different tastes depending on the yogurt that will form the basis of the pie.
Ingredients:
Flour - three glasses;
Thick raspberry yogurt - two glasses;
Two glasses of powder or sand;
For the glaze:
Freshly squeezed juice - a large cup;
200 grams of sand;
A tablespoon of semolina.
Cooking method:
1. Mix flour and soda, add soda. Add the eggs separately and finally the yogurt. Mix everything until the consistency is homogeneous.
2. Place the dough in a frying pan or mold and bake at 180 degrees.
3. Squeeze the juice from the raspberries. Add sugar to it and boil. Add the semolina and cook for a few more minutes until the glaze reaches its final thickness.
4. Cool the pie and pour glaze over it. To prevent it from dripping, you can leave it to cool, and immediately after application put it in the oven for two minutes.
Orange scones with colored citrus glaze
This dessert is perfect for breakfast. It is light, very tasty, and, among other things, completely natural.
Ingredients:
One and a half cups of flour and sugar. You can add flour later;
Melted butter - about 100 grams;
Low-fat milk or cream – a little less than a glass;
Orange and lemon zest;
Baking powder and salt.
For the glaze:
Powder - a glass;
Orange juice – 2-3 tablespoons;
Cooking method:
1. Pour baking powder into the flour, add salt, sugar and butter. Grind everything and mix.
2. Peel the fruit. Squeeze lemon juice;
3. Pour cream, lemon juice and finely chopped zest into the first mixture. Knead the dough thoroughly.
4. Form the cake into a rectangular shape. Cut it into 6 pieces. Each will be shaped like a square. Cut the squares diagonally, and cut the resulting triangles in half again. Please note that the scones will expand noticeably during baking.
5. Bake the triangles for about half an hour.
6. Peel the orange and squeeze the juice out of it. Mix juice, zest and powdered sugar. The mixture should be similar in consistency to sour cream. You can adjust the density with powder.
7. Spread the glaze onto the scones with a spoon. After a few minutes it will harden and you can eat dessert.
Homemade peanuts in colored glaze
A delicacy known to everyone since childhood does not necessarily have to be bought in a store. It can be easily and very quickly prepared at home.
Ingredients:
Peanuts - desired amount. Standard - half a kilo;
Corn starch– a tablespoon.
Granulated sugar - a tablespoon;
Cooking method:
1. Fry the nuts in a frying pan without oil. Can be dried in microwave oven or oven.
2. Pour sugar into the pan and add water. You should get a syrup that needs to be boiled until thick.
3. Add peanuts to the syrup. Add starch and mix everything thoroughly.
4. If necessary, add food coloring, then the glaze will be colored.
5. Cool.
1. In order not to roll off the surface, the glaze should not be liquid or thick. This can be regulated with sugar, juice or water. Pourable glaze is good for drizzling cookies, donuts, and pies. Thick is used for drawing, and also to glue parts together, for example, in gingerbread houses.
2. You don’t have to buy powder from finished form. You can make it at home by grinding sugar in a coffee grinder. It takes a few minutes to grind. After opening the lid, light smoke should escape from inside. It is better to sift the resulting powder, this will get rid of lumps.
3. Great alternative water may become lemon juice. With its help, you can also remove excessive sweetness in the taste if the baked goods accidentally turn out to be too cloying.
4. The smoothest and most uniform glaze is obtained if you add eggs to the composition, not only the white, but also the yolk. They add shade and make the colored glaze dense. However, it is best to dry it in the oven, although sometimes this is not mentioned in the recipe. Salmonella, which fans are so afraid of raw eggs, dies already at 70 degrees.
5. If the surface of the pie or cupcake is greased with jam before applying the glaze, it will lie very smoothly and, in addition, will acquire a noticeable shine.
6. If chocolate is included in the glaze, then it is better to take classic rather than porous. One spoon of cocoa can greatly increase the consistency of taste.
7. Food coloring is the most easy way color the icing. It also has the longest shelf life finished product. However, you can give the desired color without using chemicals. For example, adding jam, which is also aromatic. If you want a bright orange glaze, the best coloring is turmeric mixed with a knob of butter.
The right dessert pleases the eye and awakens the appetite with just its appearance - just add a few bright colors. This is where colored creams for cakes without dyes come to the rescue.
You can use a variety of different ones to decorate homemade cakes, pastries and other baked goods. The airy protein cream looks impressive and holds its shape well. To prepare it, separate the egg whites from the yolks, add a pinch of salt, a little citric acid and beat into a strong foam. Sugar or powdered sugar is gradually added to the resulting mass. Various very popular oil creams. The simplest one is made from butter with the addition of egg yolks, powdered sugar and water. You can replace the eggs with condensed milk, and you will 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 cream without dye for decorating a cake, or rather, without synthetic coloring additives? To do this, we need to examine the stocks of products available in the kitchen, which will serve as natural dyes. By processing them in a certain way and mixing them with cream, you will get original color decoration for cake, tasty and absolutely harmless.
Sun on the cake
Bright yellow color can be obtained by the most different ways. The easiest way is to add a little fresh to it carrot juice or raw egg yolk. Saffron and turmeric have a rich yellow color. To make a natural dye from them, you need to carefully grind the seasoning, dilute it in water and leave for 24 hours. After which the mixture can be added to the cream. Lemon zest gives the iridescent yellow tint. To do this, you need to finely grate it, 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 richness of its juice, you can easily prepare an excellent cake without dyes at home, from pink to deep red. To do this, you need to grate a small beet, fill it with water and cook for an hour. To make the color intense and beautiful, add a pinch of citric acid to the broth. Don’t forget about all kinds of red berries: raspberries, strawberries, lingonberries, currants, cranberries, dogwoods. By the way, preserves, jams and syrups based on them can be used to create creams in red shades with the same success. Cherry and pomegranate juice They will also cope with the task perfectly well. And red wines will give the cake cream not only a pleasant color, but also exquisite aromatic and taste notes.
Orange Joy
Carrots not only have a rich orange, but also generously shares it with others. To do this, you need to grate it and fry it a little in butter in a ratio of 1: 1. As soon as the carrots soften sufficiently and the oil turns orange, remove the pan from the stove and let it cool. Next, transfer the resulting mass into gauze and squeeze thoroughly - the natural dye is ready. You can use 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 with each other.
Sweet coolness
How to prepare cream for a cake in cold colors? Blue and purple shades give rich blueberry, blackberry and grape juice dark varieties. A decoction of red cabbage leaves will produce 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 gauze and squeeze it thoroughly, and you will get a natural dye of a soft green color. Want to achieve a more intense shade? Extract the juice from the spinach and boil it for half an hour.
Chocolate palette
The easiest way to get noble Brown color- 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 frying pan and placed on small fire. Keep the mixture 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 overexpose the sugar, otherwise hard lumps will form in it.
This article describes how to make natural food coloring.
All industrial confectionery and other products in grocery stores contain a lot of chemical dyes. This can be seen if you look at the product ingredients label.
- For a long time now, many housewives have been baking various pastries, cakes, cookies and other delicacies for their households and guests.
- But how to decorate a product so that it is original and beautiful?
- You can add homemade 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 vegetables and fruits. To do this, you need to squeeze the juice or simply 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:
- Peel the beets.
- Grate it on a grater board on a large section.
- Place in a saucepan, add water so that it slightly covers the pulp of the vegetable, and turn on the 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 red food coloring.
Add this dye to creams or doughs to create a red tint.
How to make natural blue food coloring?
Blue (purple) color is used when creating cakes or other confectionery. Typically, confectioners paint mastic, which is used to make decorations for products. To make natural food coloring of blue color, you need to get 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 quickly turns sour. Therefore, it should only be done 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 cooler.
How to make natural orange food coloring?
The 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 will need carrots. To obtain it, follow these steps:
- Grate the carrots on the large section of a grating board.
- Melt the butter in a frying pan and then add the carrots. The proportion of carrots and oil is 1:1.
- After 5-7 minutes, the carrots will soften and release juice. You can already use it.
- Remove the pan from the stove and squeeze the juice out of the mixture through cheesecloth.
You can also get orange paint using orange zest. Do the same thing 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 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 intense, then simmer the juice of spinach leaves over a 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 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 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 products and there is no need to use chemical dyes if you need to decorate the confectionery product. To make natural food coloring beige colour, confectioners use tomato paste. Depending on the shade, the amount of tomato is added to the mass. The more it is, the faster you will 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 creams prepared according to many recipes turn out white. 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 decorate individual parts. You can create this color 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 small amount of 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 make dye for sweet dishes, and squid ink for lean and salty dishes.
How to make natural purple food coloring?
It was described above how to make natural blue or purple food coloring using blueberries, dark grapes or eggplant peel. Experiment and mix berries and vegetable juices to create different shades of purple or blue.
Mixing Natural Food Colorings: Rules
If you plan to work as a confectioner at home - making confectionery products to order, then you will use a lot of food coloring every day. It can be stored in the refrigerator, but no 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 for mixing natural food colorings.
This circle shows what happens if you mix primary colors.
- For example, when red and blue are dissolved, the result is purple.
- When obtaining secondary and tertiary colors, you need to mix those colors indicated by the corners of the triangle of the secondary color.
- For example, when you mix secondary green and primary yellow, you get 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 made only with cocoa. This ingredient can be used if you need to make a decoration on sweet cake or cake.
But what if you need dye for a salty dish? You can use coffee. It must be brewed and strained through a sieve - the dye is ready.
Brown dye is also made from caramel:
- Boil the sugar with a small amount water in a ratio of 5:1.
- Heat until mixture turns 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 dyes used to create creams and mastics 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 needed sometimes. To get blue natural dye, you will need red or blue cabbage. Its leaves need to be crushed and the juice squeezed out. You can boil the crushed leaves in water to get a soft blue color.
What natural dye is best 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 liquid will help make the mass beautiful in color. It is worth noting 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 glycerol and glucose.
- Liquid— color the cream, help 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. It consists of natural silicate, which gives this 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 best to use for confectionery, dough, and baked goods?
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 natural coloring is best to use for drinks?
If you need to make a drink of an 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 natural dye is best to use for coloring 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 best to use for painting eggs? Can be used 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 a grocery store.
Can you use brilliant green as food coloring?
When you need to make a mastic mass or cream for 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 food 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 mixtures. Just add one drop of this product to get a rich green tint. This amount does not give off any foreign smell or taste.
Video: Food coloring. A simple DIY recipe. Red.
Baked goods decorated with colorful 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 do green cream for 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 guru’s recommendations confectionery art. 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 it room temperature for 40-50 minutes. Another method, which is faster, involves using a microwave oven, where 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 less cloyingly 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 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 comes from the presence of spinach juice, and the orange color comes from carrots. Beetroot produces red and turmeric produces yellow.
By combining colors with each other, you can get other shades. For example, combining yellow and green dye, you get 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 saute for several minutes in 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 ugly brown-red tint. Cherry juice, mixed with cream, will give it a cold red color, with a purple tint.
If you want a thick, inky purple dye, use blackberries.
And add blackcurrant syrup to protein mass before baking, the result is a soft 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 color.
Spinach will give you a hint of spring greenery; 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 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 boil 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
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