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 oil creams are very popular. 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. 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 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 color, but they also share it generously with others. To do this, you need to grate it and fry it a little in butter in a 1:1 ratio. As soon as the carrots soften enough 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. Decoction of leaves red cabbage 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 pale 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.
Cream for decorating a cake, prepared taking into account the necessary rules and recommendations, will make homemade dessert a spectacular and worthy addition to a festive feast. With its help, you can not only decorate the delicacy beautifully, but also disguise the flaws that formed during the baking process.
How to make cream for cake decoration?
To make a long-lasting cake decorating cream, it is important to follow good recipe and know some of the subtleties of technology. Almost any filling option can be thickened and used to decorate the cakes.
- Sour cream or curd cream for decorating a cake, it holds its shape well if you add a special thickening powder to its composition. It will be difficult to make roses out of it, but minimal beautiful design very possible.
- Protein cream is the most demanding to prepare, so it is necessary to make it taking into account all the recommendations. It is the most malleable in creating all kinds of shapes.
- Cream cheese always turns out thick and dense, but Philadelphia and mascarpone are not available to everyone. You can use any cream cheese, which we managed to find in the store.
- Recipe good cream for decorating a cake, in fact, you can create it on any basis by adding to the composition good oil thickened with gelatin or special powder.
Wet meringue is an ideal protein cream for decorating a cake. You need to be responsible when preparing ingredients. Separate the whites, carefully ensuring that no particles of yolk or shell get into the total mass. Beat the cream, adding powder gradually, and it is recommended to use a store-bought sweetener rather than grind it yourself.
Ingredients:
- proteins – 5 pcs.;
- powder – 400 g;
- lemon juice– 1 tsp.
Preparation
- Use proteins room temperature. Start whisking, adding powder.
- Place it on water bath, wait until the powder dissolves without stopping whisking.
- Keeping the appliance running, remove from heat, pour in lemon juice and beat until stiff, smooth peaks form.
- Immediately use this cream to decorate the cake.
For decorating a cake, it is very easy to prepare, does not require complex ingredients and holds its shape perfectly. It makes excellent all kinds of shapes, it is important to use it very chilled. Ready cream It should turn out fluffy, light, smooth and shiny.
Ingredients:
- oil 82.5% - 400 g;
- powder – 2 tbsp;
- milk – ½ tbsp.
Preparation
- Beat soft butter with sugar until light in color at low mixer speed.
- Increasing speed, pour in milk.
- Refrigerate before use.
This cream recipe will work for decorating a cake with a pastry bag. Charlotte, in the classic version, is not very dense; rather, on the contrary, it is light and delicate, so it will be difficult to make flowers and other figures from it. To thicken the cream, brew the mixture a little longer and add more butter. Desserts are decorated with heavily chilled cream.
Ingredients:
- yolks – 5 pcs.;
- powder – 200 g;
- milk – 150 ml;
- oil 82.5% - 250 g.
Preparation
- Bring milk and sugar to a boil.
- Grind the yolks, add in a thin stream to the hot milk, beat the mixture with a mixer. Bring almost to a boil over low heat.
- Cool the cream to room temperature.
- Beat soft butter until white and fluffy.
- Gradually pour the cooled milk base into the oil base, continuing the mixer.
- To decorate the cake it should be smooth, shiny and airy.
This cake decorating cream recipe is more like a thick frosting or ganache. As it cools, it becomes thick and dense. When making it, you need to take into account what more content chocolate cocoa beans, the better and faster the cream will thicken. You need cream with a maximum fat content of 33-35% or special confectionery cream.
Ingredients:
- dark chocolate – 200 g;
- confectionery cream – 120 ml;
- powder – 70 g.
Preparation
- Heat the cream and powder in a saucepan, do not boil.
- Throw in the broken chocolate into the liquid mixture and mix well until the pieces dissolve.
- Chocolate cream is used chilled to decorate the cake.
To avoid complications and prepare the perfect one, use confectionery cream or vegetable cream. They whip perfectly, do not separate, and are easy to color and flavor. To prevent the mixture from becoming too cloying, you can add a small pinch of citric acid; it will balance the taste well.
Ingredients:
- cream 33-35% - 400 ml;
- powder – 150 g;
- citric acid - a small pinch.
Preparation
- Whip the chilled cream until fluffy, adding powder and lemon.
- At maximum speed, beat until stiff peaks form.
- Use this cream to decorate the cake immediately.
Dense and smooth for cake decoration has long proven itself in decoration biscuit desserts. It does not saturate the cakes well, but with decoration homemade treats will do a great job. Its taste is not at all cloying, the consistency is always smooth, and lends itself well to coloring.
Ingredients:
- cream 35% - 100 ml;
- mascarpone – 250 g;
- powder – 50 g.
Preparation
- Chilled cream is whipped to stiff peaks.
- Add powder.
- Continuing the movement of the whisks, introduce mascarpone.
- Beat and apply cream cheese to decorate the cake immediately.
The whitest cream for decorating a cake is curd. It comes out dense and holds its shape well, but to prepare it you need a smooth curd mass without any grains. The use of crystalline sugar is not recommended; it melts during the beating process and the mass becomes less dense. Use purchased powdered sugar; starch is often added to its composition; it will have a beneficial effect on the quality of the finished cream.
Ingredients:
- curd mass – 500 g;
- powder – 150 g;
- oil 82.5% - 150 g.
Preparation
- Beat the butter until white, adding powder.
- Enter curd mass, beat until fluffy.
- Use the cream completely cooled.
Ideal thick cream for decorating the cake - marshmallow. It is not at all difficult to prepare, and if you need to create a relief pattern on confectionery product- This best recipe. It is able to transform even the most modest dessert, complementing the delicacy original look and delicious taste. To make it, only two ingredients are enough - marshmallows and butter.
Ingredients:
- marshmallows – 10 halves;
- oil 82.5% - 150 g.
Preparation
- Melt marshmallows in a water bath and in a microwave oven.
- Beat the marshmallow mixture while adding butter.
- The cream hardens instantly!
Armed with good and suitable recipe Decorating cakes with cream at home won’t seem like such an overwhelming task. You can decorate dessert without special equipment.
- Protein cream holds its shape well, so it makes the most beautiful figures. By running a special burner over the surface of the cake, you will get an excellent decoration in the form of caramel meringue.
- To decorate the cake with buttercream, you will need a pastry bag or syringe. All kinds of spatulas will help you decorate the sides of the cake effectively.
- Cream cheese is ideal for decorating naked cakes. Looks especially good with chocolate and red biscuits.
- Charlotte cream is suitable for decorating simple flowers and decorating the sides of the cake.
- Decorate the cake chocolate cream, you can use a thick cream or ganache in the process, which is used to smooth the surface or form smudges.
- Thick curd cream holds its shape perfectly and is suitable both for layering cake layers and for effectively decorating a dessert.
- Marshmallow cream is easier to prepare than any other, yet it holds its shape perfectly and hardens instantly. Using different attachments for pastry bag, you can design a home product in an unusual way.
Original ideas for decorating a cake with cream
A beautiful option for decorating a cake with cream
Interesting ideas for decorating a cake with buttercream
Beautiful cake decoration with cream
Cream cheese for decorating the cake - The best way dessert decoration
Mascarpone cream for cake decoration holds its shape well
Beautiful cake decorated with cream cheese
Light charlotte cream for cake decoration
Delicious and thick cream for beautiful decoration cake
Cream ganache for beautiful cake decoration
How to decorate a cake with chocolate cream in an original way?
An unusual option for decorating a cake with chocolate cream
A good way to decorate a cake is to decorate it with curd cream
Thick curd cream for cake decoration
Beautiful cake decorated with marshmallow cream
Original cake design with marshmallow cream
On trade shelves there is a wide range of synthetic dyes that help create richly colored desserts.
It is very easy to work with coloring compounds of synthetic origin, they are stored for a long time and do not deteriorate under the influence of external factors (humidity, sun rays and temperatures of different indicators).
However, if you prefer to use exclusively natural compositions as dyes, even if the color turns out to be more faded, but 100% nothing will happen allergic reaction for children, it’s worth learning how to cook them from various natural products that are familiar to the body.
Dyes natural origin isolated from animal and plant sources by physical means. Such coloring compositions are actually not subjected to chemical modification, only in exceptional cases when it is necessary to preserve the product longer (in factory production conditions). Root vegetables, leaves, and other products of plant origin are often used as raw materials for obtaining natural food coloring.
In mass production conditions Dyes of natural origin are available in the form of granules, powders, liquids or oils.
The brightness of coloring compositions in such a production process depends on the time of year the product is harvested, its growing conditions, and other things. The main advantage of coloring compositions of natural origin is the fact that they can be prepared independently at home. Look around, because you will probably find a whole set of everything you need in the refrigerator or on the shelves in the pantry.
Natural dyes: list of primary colors
For coloring culinary products natural food compositions use primary colors: yellow, red and blue. Yes, they are not as bright and rich as products of synthetic origin, but they are clearly safer for the human, and especially children's, body.
The shortcakes are baked like regular biscuit bases until done. And ours turn out so beautiful.
Now let’s take a closer look at the origins of each natural color:
Preparing food coloring is very simple: finely chopped selected ingredients are poured with acidified water in a small amount. The mass is placed on the fire and brought to a boil, after which the composition is filtered. Another option for extracting red juice: the product is finely grated or kneaded in a mortar and strained to remove the pulp.
IN pure form The blue color is obtained from indigo paste mixed with starch. On a scale food production use Indigo carmine paste (black-bluish color), which forms a pure blue solution. The indigoid dye is isolated from individual species shellfish
Although orange colors for coloring culinary products can be obtained from a whole range of products, both familiar and familiar to us, and those that are not readily available. Look at all the types of ingredients presented in the photo, you will recognize each of them, but not all of them will be found on the shelves of retail outlets.
When visiting creative culinary inspiration, then you can experiment and try to make new colors for coloring desserts.
The cream is a fluffy mass prepared by whipping butter, eggs, cream with sugar and other products.
The cream due to its high nutritional value, excellent taste qualities and plasticity allows you to create jewelry of the most intricate shapes.
However, along with its advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.
Store the cream in a cool place, taking into account that at a temperature of 2-5° the growth of microbes slows down.
Bacterially contaminated cream can be a source of illness and poisoning. Microbes can be introduced into the cream with raw materials, from dishes or from hands. The cream should not be prepared for future use.
Products with cream cannot be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5°. Therefore, it is advisable to prepare cakes and cream pies shortly before consumption.
When making cream, you must keep your hands, utensils and equipment clean. The cream is prepared only from high-quality and fresh products.
Explanations for recipes
Citric acid is found in lemons and some other fruits and berries, but is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.
Food paints
Creams, glazes and other preparations can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from exposure to light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring workpieces and products, it should be taken into account that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve paints in warm boiled water, the dosage is set as desired.
White color give powdered sugar, lipstick, milk, cream, sour cream, white creams.
Yellow color obtained: from saffron diluted in warm water, vodka or alcohol; from lemon zest; from carrot mass, prepared from equal parts of butter and mashed carrots, fried for 3-5 minutes until softened and strained through cheesecloth or a strainer; from powders or pastes of tartrazine and safflower, easily soluble in water.
Green color obtained by mixing yellow dye with blue or squeezing green juice from spinach.
Brown color
They give a strong coffee infusion, a very strong tea brew or burnt sugar, which is burnt sugar.
The roast is prepared as follows. Pour 1 tbsp into the pan. spoon granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to emit. 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 a strainer and stored in a bottle.
You need to stir carefully with a long spatula or stick to avoid splashing hot burnt sugar. If the sugar is not burned sufficiently, the color will be weak, and the burnt sugar will curl into a hard lump and there will be little burnt.
Red And pink coloring obtained by adding: juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, pour in the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved ammonia and after adding water, cook until the smell of alcohol disappears.
Orange color gives a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.
Blue coloring obtained from the dye indigo carmine, which is a bluish-black paste that, when dissolved in water,... forms a pure blue solution.
Pistachio coloring formed when yellow paint is mixed with a small amount blue.
Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as when mixing burnt sugar with red paint.
I. Basic oil creams
Oil creams are the most common; they very easily take on various relief shapes and retain them stably.
Below are recipes for five basic creams (with different dosages of oil): with condensed milk, sugar syrup, powdered sugar, milk and eggs, with eggs.
Butter, which is the base oil creams, must be unsalted, uncontaminated, without foreign tastes and odors.
Basic creams vary in product composition, production methods, shelf life and taste.
Any of the basic creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.
1. Butter base cream with condensed milk
Products/quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50g of creamed butter, then you need to add 2 tablespoons of condensed milk to it, you will get 110g of cream)
Sweet butter, g
50
100
200
Condensed milk, tbsp. spoons
2
4
8
Cream yield, g
110
220
440
Heat oil in a saucepan until consistency thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy elastic mass is obtained white. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy, homogeneous mass is obtained.
If condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream “cuts off” (becomes pockmarked), you need to slightly heat it and beat it. If this does not help, the cream should be cooled, stirred, placed in a fine sieve and, after separating the liquid, slightly warmed up and whipped again or add a little softened butter.
Decorations made from warm cream have a beautiful glossy surface, but designs made from such cream are not embossed; decorations made of cold cream - matte, designs in relief.
2. Butter base cream with sugar syrup
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1,5
3
6
Water, st. spoons
2
4
8
Cream yield, g
110
220
440
Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Cool the finished sugar syrup to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the cooled sugar syrup in small portions.
Beat until fluffy.
3. Butter base cream with powdered sugar
Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Powdered sugar, tbsp. spoons
2
4
8
Cream yield, g
100
200
400
Make the cream in the same way as butter cream with condensed milk (recipe 1), with the only difference being that while whipping add fine, carefully sifted powdered sugar in small portions.
At the end of whipping, speed up the process.
4. Butter base cream with milk and eggs (Charlotte)
Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare from sugar, milk and eggs milk syrup. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, pour in the hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
While the syrup is cooling, cream the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour cooled milk syrup into it in small portions and beat until a fluffy cream is obtained.
5. Oil base cream on eggs (glazed)
Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400
Place granulated sugar and eggs in a saucepan. Heating the mixture to 45°, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature.
In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar.
Beat the total mixture until a fluffy cream forms.
Flavored butter creams
At the end of whipping any main cream prepared according to recipes 1-5, you can add various substances that give the creams variety of taste and aroma.
In the given recipes for flavored creams, the additives are calculated per serving of the main cream prepared from 100 g of butter.
If in fact the portion of the main cream is larger or smaller, then the amount of added aromatic substances should be changed accordingly.
6. Apricot butter cream
Back to main butter cream(recipes 1-5) add 1 tbsp. a spoonful of apricot liqueur or apricot liqueur, or syrup from apricot jam. Tint the cream in Orange color(see at the beginning of the page).
7. Pineapple butter cream
To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of syrup from canned pineapple, tint yellow (see at the beginning of the page) and mix well until a uniform color is obtained.
8. Orange butter cream
To the main butter cream (recipes 1-5) add juice from % orange (recipe 129) and juice from orange zest (see at the beginning of the page), you can instead add 1 tbsp. a spoonful of orange tincture. Tint the cream orange (see beginning of page).
9. Benedictine butter cream
To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Benedictine liqueur, color the cream pistachio color (see at the beginning of the page) and mix well.
10. Vanilla butter cream
To the main butter cream (recipes 1-5) add 1 tbsp. spoon of vanilla liqueur, or 2 g vanilla sugar, or 2-3 drops vanilla essence. The color of the cream is white.
11. Cherry butter cream
To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).
12. Strawberry butter cream
To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or syrup from strawberry jam. Tint the cream pink (see beginning of page).
13. Strawberry buttercream
To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries, or syrup from strawberry jam, or 1 tbsp. spoon strawberry liqueur. Tint the cream pink (see beginning of page).
14. Cognac butter cream
To the main butter cream (recipes 1-5) add 1 tbsp. spoon of cognac and mix well.
15. Butter coffee cream
To the main butter cream (recipes 1-5) add 1 tbsp. spoon coffee liqueur or coffee tincture (see at the beginning of the page). If the cream turns out to be light, add burnt ingredients (see at the beginning of the page).
16. Lemon butter cream
To the basic butter cream (recipes 1-5), add the juice of 1/2 lemon and grated lemon zest, or 1 tbsp. spoon lemon liqueur or lemon tincture, or 2-3 drops lemon essence. Tint the cream yellow (see at the beginning of the page).
17. Raspberry butter cream
To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or syrup from raspberry jam. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).
18. Tangerine oil cream
To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).
19. Honey butter cream
Add 2 teaspoons to the basic buttercream (recipes 1-5) natural honey and mix well.
20. Almond butter cream
To the main butter cream (recipes 1-5) add 2 tbsp. tablespoons of roasted, peeled, finely ground almonds or 3-4 drops of almond essence. Mix the cream well.
21. Butter nut cream
To the main butter cream (recipes 1-5) add 3 tbsp. spoons of peeled, fried, finely ground nuts. Pass the roasted nuts through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur. Color the cream with a burner in a nut color (see at the beginning of the page).
22. Praline butter cream
To the main butter cream (recipes 1-5) add 2 tbsp. spoons of praline mass and beat with a spatula until smooth.
To prepare the praline mass you need following products:
1 tbsp. spoon of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.
Prepare the praline mass in the following way:
Roast the nuts (kernels) and peeled almonds in the oven until golden color; Remove the husks by rubbing the nuts between your palms.
Roasted nuts, almonds and sugar place in a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture onto a lightly greased baking sheet or plate and cool.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed through a meat grinder with a fine mesh several times. Skip the mixture the second to last time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly sealed glass jar, from which to take mass as needed.
23. Pink oil cream
To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color it pink (see at the beginning of the page).
24. Rum butter cream
To the main butter cream (recipes 1-5) add 3-4 drops of rum essence or 1 tbsp. spoon of rum and stir well.
25. Pistachio butter cream
To the main butter cream (recipes 1-5) add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.
26. Tea butter cream
To the main butter cream (recipes 1-5) add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.
27. Blackcurrant butter cream
To the main butter cream (recipes 1-5) add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh berries black currants (recipe 182), or 1 tbsp. spoon blackcurrant liqueur or liqueurs. Add acid to taste and color the cream pink (see beginning of page).
28. Chartreuse butter cream
To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Chartreuse liqueur and color it pistachio color (see at the beginning of the page).
29. Chocolate butter cream
To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid state and quickly mix with the cream.
30. Apple buttercream
To the main butter cream (recipes 1-5) add 1 tbsp. spoon apple tincture or 2 tbsp. spoons natural juice(recipe 187). Add to taste food acid and mix well.
II. Protein creams
The basis of protein creams is egg white beaten with sugar. Protein creams are used for spreading and decorating the surface of cakes and pastries, as well as for filling tubes and rolled wafers.
Due to their delicate and fluffy structure, these creams are unsuitable for layering, i.e. gluing baked layers.
In the main protein creams You can add aromatic and flavoring agents, while obtaining flavored protein creams.
The dosage of these substances recommended for butter creams made from 100 g of butter is also suitable for protein creams prepared from three egg whites.
31. Raw protein cream(basic)
Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, tbsp. spoons
4
6
8
12
16
3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the whites into the pan, place it on ice or in cold water and beat with a metal broom for 10-15 minutes until a thick, fluffy white foam is obtained, which should be held on a raised broom. Without stopping whipping, gradually, in small portions, add fine, thoroughly sifted powdered sugar (1/3 of a portion) to the whipped whites and continue beating for another 2-3 minutes.
Then remove the whisk, add the rest of the powdered sugar, aromatics, paint, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its lushness during storage.
32. Custard protein cream(basic)
Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Granulated sugar, Art. spoons
4
6
8
12
16
Water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600
Put granulated sugar in a saucepan, pour in water, stir well and cook until tested on a thick thread. Pour the whites into another pan, place in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam forms, which should stay on the raised whisk. Without stopping whipping, pour the prepared hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the whites, the cream will turn out weak and blurry; if it’s overcooked, it will have caramel lumps; Lumps can also form from pouring hot syrup into the whites in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and paint for coloring and taste, fruit juices and other aromatic substances used for butter creams.
The cream should be used immediately after production.
33. Protein-fruit cream (marshmallow)
Ingredients for 240 g cream: 3 egg whites, 2 tbsp. spoons of jam, preserves or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat the washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat the whites until a thick, fluffy mass is obtained. Heat the jam, preserves or marmalade a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Hot boiled fruit mass mix with dissolved gelatin and gradually pour into well-beaten egg whites, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, warm, as when it cools it turns into a gelatinous mass.
34. Protein cream from Antonov apples
Ingredients for 450 g of cream: 4 egg whites, 1 glass of granulated sugar, 300 g of Antonov apples.
After removing the core and seeds, bake the apples in a frying pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour the hot mixture into well-beaten egg whites.
Use the cream immediately when warm.
III. Basic custards
Custards quickly sour and spoil, especially if they are stored in a warm place.
To custard does not burn, it needs to be heated in a saucepan with a thick bottom over low heat and stirred not with a broom or spoon, but with a wooden spatula that fits tightly to the bottom of the pan.
After cooking, the cream is cooled to approximately 10° in the refrigerator. If there is no refrigerator, place the pan with the cream in cold water or between pieces of ice, cover it with another pan (basin), on which you should also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
To prevent a dense crust from forming on the surface of the cream, it is sprinkled with sugar or the cream is stirred periodically during the cooling process. The cooled cream is quickly used to prepare products.
Custard creams should not be used to decorate the surface of cakes and pastries, as they do not produce relief designs.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, for layering and spreading cakes and pastries.
By replacing individual products in cream recipes or adding new ones, you can get flavored custards with different tastes and aroma.
35. Custard on eggs(basic)
Products / Quantity (explanations “Butter cream with condensed milk”)
Milk, cream or water, glasses
1/2
1
1,5
2
Granulated sugar, Art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720
Instead of eggs, you can use double the amount of egg yolks.
Place sugar, starch in a small saucepan (preferably enameled) and pour in the eggs; after stirring for 1-2 minutes, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 degrees C), i.e. until thickened (in no case should the cream be overheated or allowed to boil to a boil, otherwise it will cut off).
Remove from heat and leave the cream to cool.
36. Custard with flour(basic)
Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg and flour in a saucepan until the lumps disappear, add 1/4 of the milk specified in the recipe, mix again.
In a separate saucepan, boil the rest of the milk and sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mixture while stirring with a spatula, then place the total mixture on the stove and, stirring continuously, bring until thickened, but do not boil.
To improve the taste and sterilization, lightly fry the wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.
37. Airy custard cream(basic)
Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind in a saucepan egg yolks with sugar, pour in milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold and quickly mix them with the hot mixture. Heat the total mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used warm in the product.
Finished goods Cool with cream in a cold place.
Flavored custards
38. Apricot custard cream
Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot liqueur or liqueur.
39. Pineapple custard cream
Prepare in the same way as basic custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
You can add finely chopped cubes of fresh or canned pineapple to the cream.
40. Orange custard cream
Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass orange juice(recipe 129) or after cooking and cooling, add juice from the zest of one orange.
41. Vanilla custard cream
Add to the main custard (recipes 35-37), prepared from 1 glass of milk, 1-2 g of vanilla sugar or 1 tbsp. spoon of vanilla liqueur.
For the cream intended for filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Add vanilla to milk before boiling and remove after boiling.
42. Lemon custard cream
Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 glass. After cooking and cooling slightly, add juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add 1 tbsp after cooking. a spoonful of lemon liqueur or tincture.
43. Tangerine custard cream
Prepare in the same way as basic custard (recipes 35-37), but instead of using a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.
44. Honey custard cream
Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.
45. Almond custard cream (nut)
Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of fried finely chopped almonds, nuts, peanuts.
Use cream only for filling.
46. Chocolate custard cream
Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of sugar and 2 teaspoons of cocoa powder or one 50 gram chocolate bar (no added sugar). Break the chocolate into small pieces.
47. Apple custard cream
Prepare in the same way as basic custard (recipes 35-37), but instead of using a whole glass of milk, use 1/2 cup milk and 1/2 cup apple juice(recipe 187) or applesauce light color with pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.
IV. Basic butter creams
Whipped cream cream is fluffy, tender and light, highly nutritious and great taste. The preparation of this cream requires compliance with a number of conditions.
Fresh liquid cream You need to heat it over low heat for 20-30 minutes at 80° (pasteurize), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4° and maintain at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and more foamy.
The best temperature for churning cream is 2-3°, and already at 10-13° the cream churns poorly, curds and turns into butter. Therefore, the cream, dishes and whisk should be kept as cool as possible. The surrounding air should be cold and clean, since foreign odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a broom, slowly at first, then faster, until a thick, fluffy foam is obtained. If the cream curds during whipping (forms a heterogeneous pockmarked mass), stop whipping, place the cream on a clean sieve and allow the liquid to drain, then continue whipping. Repeated failure indicates that the cream was liquid or warm and will not make cream. You can continue to beat this cream with a wooden spatula until you get butter.
The cream must be prepared before use. Products with this cream can be stored for no more than 2-3 hours in a cool place.
Whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and waffles rolled into tubes. For layering, butter creams are used only in sponge cakes and cakes.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the top layer the cream “sits” and is squeezed out when cutting and while eating.
48. Cream without gelatin(basic)
Products / Quantity (explanations “Butter cream with condensed milk”)
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour chilled cream into cold pan, place in cold water, on ice or snow and beat with a broom until a thick, fluffy foam is obtained. Continuing whisking, add little by little vanilla sugar and powdered sugar, mixing well.
The finished, well-whipped cream is held on a raised whisk.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be refrigerated. This cream should not be tinted; only vanilla sugar can be used for flavoring.
49. Cream with gelatin(basic)
Ingredients for 400 g of cream:
- 1.5 cups cream of 20-35% fat content,
- 1/2 teaspoon gelatin,
- 1.5 tbsp. spoons of powdered sugar.
Rinse the gelatin in water and place in a fine sieve, put in a glass, add 1/2 cup of cream and stir. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (to 40-50°).
Whip the remaining chilled cream with a broom at low temperature until a thick, fluffy foam is obtained. Without stopping whipping, gradually add powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) before it becomes gelatinous, and be sure to flavor it to destroy the taste of gelatin. You can add chopped nuts or pieces of fruit to the cream used for filling. The cream should be used immediately after adding gelatin.
50. Creamy egg cream with gelatin(basic)
Ingredients for 400 g of cream:
- 1 glass of cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare a solution of gelatin with cream as described in recipe 49.
Grind the eggs and sugar thoroughly with a broom, heat the pan with the mixture in a water bath to 40-50°, while whisking the mixture. Remove the pan from the water bath, place it in cold water and continue whisking the mixture until fluffy, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick and fluffy. Then mix the whipped cream with the beaten eggs, adding a warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly use it in products before it becomes gelatinous.
Flavored butter creams
Flavoring and aromatic substances can be added to basic gelatin creams prepared according to recipes 49 and 50, resulting in a variety of flavored creams.
51. Apricot cream
Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apricot liqueur or tincture or 2 tbsp. spoons of finely mashed apricot puree.
52. Pineapple cream
Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of pineapple syrup or juice or finely pureed pineapple puree. Tint the cream yellow (see at the beginning of the page).
53. Orange cream
Add juice from one orange (recipe 129) and its zest to the main cream (recipes 49, 50) before adding gelatin. The cream can be tinted orange (see at the beginning of the page).
54. Vanilla buttercream
Add 5 g of vanilla sugar to the main cream cream (recipes 49, 50) at the beginning of whipping or before adding gelatin - 2 tbsp. spoons of vanilla liqueur.
55. Cherry cream
Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).
56. Creamy strawberry, strawberry, raspberry
Add 1/2 cup of juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165) to the main cream (recipes 49, 50) before adding gelatin.
Tint the cream pink (see beginning of page).
57. Cognac cream
Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of cognac.
58. Coffee cream
Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of coffee liqueur or 2 tbsp. spoons of strong coffee infusion made from 1 teaspoon of natural coffee.
59. Lemon cream
Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).
60. Tangerine cream
Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of one or two tangerines (recipe 169) or 1 tbsp. spoon of tangerine liqueur.
61. Honey cream
Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of slightly warmed natural honey.
62. Almond cream(walnut)
Add to the main cream (recipes 49, 50) before adding gelatin 1/2 cup of toasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur.
63. Creamy praline cream
Add 2-3 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of praline filling prepared according to recipe 22.
64. Pink or rum cream
Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of “Pink” liqueur or 4-5 drops of rum essence, or 2 tbsp. spoons of rum, or 1 drop of rose oil.
65. Tea cream
Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of strong infusion prepared from 1 teaspoon of dry tea.
66. Chocolate cream
Add to the main cream (recipes 49, 50) before adding gelatin a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.
67. Apple cream
Add 1-2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), puree or finely chopped fresh (canned) apples.
V. Sour cream and creamy creams
Sour cream for preparing cream should be fresh, without signs of fermentation, without sharp acidity. It's better to use sour cream premium, containing 30% fat.
Just like cream, sour cream must be cooled very much before whipping; it should be whipped at low air temperatures.
Sour cream and creamy sour cream unstable during storage, products with them can be stored for no more than 2-3 hours in a cold place.
68. Sour cream without gelatin
Ingredients for 350 g of cream:
— 1 glass of sour cream,
- 5 g vanilla sugar.
Place the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a broom until a thick, fluffy foam forms, which should be held on a raised broom.
Sift the powdered sugar, mix with vanilla sugar and whisk in the whipped sour cream.
69. Sour cream with gelatin(basic)
Ingredients for 350 g of cream:
- 1 glass of sour cream,
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping, pour into it a thin stream of warm (40°) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk. Flavor the cream with various substances, which are added at the end of whipping before adding gelatin.
The dosage of flavoring substances is given in previous recipes.
70. Creamy sour cream
Ingredients for 400 g of cream:
- 1 glass of cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, place in cold water, ice or snow and whisk the contents with a broom until a thick, fluffy foam forms. Without stopping beating, add the sifted mixture of powdered sugar and vanilla sugar and mix.
71. Cream kaymak
Ingredients for 400 g of cream:
- 3/4 cup 20% cream,
- 1 glass of granulated sugar,
— 100 g butter,
- 1 g vanilla sugar.
Boil the sugar and cream, stirring constantly, until it reaches a thin thread, add vanilla sugar and cool to 15-18°, beat the butter for 10-12 minutes and gradually, in 5 additions, add milk syrup. Mix well.
VI. Various creams
72. Cream on butter margarine
Ingredients for 200 g of cream:
— 100 g creamy margarine,
- 3 tbsp. spoons condensed milk,
- 2 teaspoons jam syrup,
- 2 teaspoons cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan until it reaches the consistency of thick sour cream and beat it with a broom or wooden spatula until it becomes fluffy; then, without stopping whipping, add condensed milk, syrup, cognac, vanilla sugar and mix well.
73. Peanut cream
Ingredients for 280 g of cream:
- 100 g butter margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely ground,
- 1 teaspoon cocoa powder,
- 3/4 cup powdered sugar,
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Without stopping whipping, add peanuts and a mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.
Today in stores you can easily find a fabulous variety of food colors that will decorate any baked goods in all the colors of the rainbow. But the chemical composition of these dyes often raises concerns. Especially when it comes to sweets for children, when you need to make or order a birthday cake for your baby.
Below are the cooking methods natural dyes for creams and glazes.
Light pink dye
The soft 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 simply paint the cream or icing with crimson paint. To do this, take 2 teaspoons of concentrated raspberry juice for 1 glass of cream.
White-pink color
Created using strawberries.
Everything is exactly the same as with raspberries. 180 ml strawberries per volume of cream or glaze per cake. And then it's clean strawberry cream. Or 4 teaspoons concentrated strawberry juice per glass of cream or glaze.
Intense pink
Many people are afraid to paint cakes with beets. What if instead of a cake you end up with beet salad? Do not be afraid. Will not work. The beetroot glaze will be red and will not impart the aroma of borscht to the dessert.
The beets should be baked in foil until cooked. But you can just boil it. Whichever is more convenient for you. 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: glaze is 1 to 8.
Do not be afraid. The glaze will become intensely pink, but not taste like beetroot.
Pink-violet shade
Creams and glazes of similar colors are obtained using blackberries.
The recipe is similar to using raspberries and strawberries.
Truly blackberry cream requires adding 120 ml of blackberries per serving. For tinting, you can take 4 teaspoons concentrated juice per glass of cream or glaze.
Orange paint
Orange colored creams and glazes are as easy to obtain as red ones. Sometimes it is recommended to add citrus fruits, mainly orange, for an orange color. But this method is not very effective.
Creams and glazes that contain carrot juice acquire a much brighter orange color.
And again, don’t be afraid of what carrot juice will do to the cake. carrot cake. He won't. The juice is rich in color and only a little is needed.
The standard dosage is 3.5 tablespoons of carrot juice per 1 cup of cream or glaze.
Yellow dye
Yellow frosting or cream is very easy to make. Just add a little turmeric to them.
You just have to be very careful with turmeric, as this spice is hot. And unlike harmless beets, they add spice and their own specific taste to the glaze. Therefore, if you put a little more of it than required, you can easily ruin the baked goods.
To prevent such an incident from happening, turmeric should be added not immediately to the glaze 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 should be added to 1 cup of cream or glaze.
Green color
As for coloring the cream and glaze green, not everything is clear.
Most effective way- This is the addition of spinach leaves chopped in a blender. But the color is not too intense.
For example, the icing on this cake required two whole cups of chopped spinach to color it. It's clear what it is a large number of Herbs can add their own flavor to the cream or glaze, which is completely inappropriate for sweet baked goods.
Therefore, green creams and glazes with spinach have to add other bright flavors, for example, a large amount of mint.
Still, some people can't eat this spinach cake. They say that sweetness leaves behind a nasty aftertaste.
Yellow-green tint
This shade is achieved by adding 8 teaspoons of mashed avocado pulp to 1 cup of cream (glaze) to the cream or glaze.
But the dish is not an acquired taste, since the taste of avocado is clearly felt.
It can be seen that even spinach or avocado, the dye is not too bright and has its own taste that is inappropriate for dessert.
Light lilac color
Light lilac and 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 per glass of cream. But in this case the color is not so bright.
Violet and blue dyes
For all their apparent artificiality, the violet and blue colorings for the cream in the glaze may well be natural. True, preparing them is quite troublesome.
To create purple and blue food paint we will need a large head of red cabbage.
It needs to be cut in large pieces, add water and let it cook. Water should be poured as little as possible so that it only covers the cabbage.
Cook 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 happens, remove the cabbage from it. And we continue to boil the broth itself until it evaporates. It will take quite some time to evaporate. Since the broth from under one large head of cabbage should turn into only ¼ cup of dye.
This is what it should look like in the end.
Or simply add the resulting purple dye to icing or cream, and end up with purple baked goods.
Or add a pinch of baking soda to the purple dye, which will instantly turn the purple dye into blue.
From which you can then easily prepare any blue cream.
And don’t be afraid to spoil the taste of your baked goods with cabbage spirit. He won't be there.
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