Prepare and color the icing

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Unsure how to get a brightly colored frosting? The color white is particularly problematic because the cast is slightly transparent. A compilation of the different types of frosting and the different methods of coloring it will certainly help you the next time you want to decorate a cake.

Coloring cast

For garnishing biscuits, muffins and motif cakes, frosting is ideal. You can make this yourself from powdered sugar, egg white or any other liquid. All food colors and colorful ones are suitable for coloring Food.

  • The processing of finished food colors from the trade is very easy. Stir the colors into the finished frosting. Adjust the dosage according to the desired color intensity. It doesn't matter whether the colors are liquid, powder or paste. Attention, the colors are very intense, just a few drops are enough to intensely color the icing made from 250 grams of powdered sugar.
  • With coloring foods, coloring is a little more complicated. Of the juice is rarely enough to get a strong color. You need about 30 grams of pureed blueberries or 50 grams of pureed spinach for strong colors. You only get a strong color tone with the juice of beetroot. The icing colored with food is not tasteless. Everyone can taste beetroot and blueberries, but few people notice spinach.

Snow-white icing made from egg whites

To get a pure white frosting, you need to use egg whites. Due to the high sugar content and citric acid, any salmonella that may be present cannot multiply. The use of eggs is therefore safe. You can only color this casting with food coloring.

  1. Beat two egg whites with a hand mixer until the snow is not completely firm. A foam is enough.
  2. Colorful frosting - preparation

    Colorful frosting is great for decorating cakes and cookies. Above all …

  3. Let half of the sugar trickle in while continuing to beat.
  4. Mix the remaining sugar with the citric acid before stirring in. This cast is snow white.
  5. Color the resulting mass with food coloring in the desired color. If you need different shades, they divide the glaze into several portions that you color individually.

This casting sticks excellently. With it you can put gingerbread houses together.

Poured from sugar and liquid

You can use this type of frosting with water, coffeePrepare lemon juice, spirits or fruit or vegetable puree.

  1. Put the powdered sugar in a bowl.
  2. First add a tablespoon of liquid or puree.
  3. Stir with a fork and add more liquid drop by drop while stirring. Depending on the desired strength, the pouring should have a viscous to creamy consistency.
  4. If you have mixed with a colorless liquid, add food coloring at the end.

The glaze is very versatile, as you can mix it in different flavors. A firm frosting is even great for writing or drawing on Pastries suitable. To one cake To glaze thinly after baking, a viscous consistency is sufficient.

Make fondant yourself

This sugar mass is not a pour in the narrower sense. But it is ideal for covering cakes or for modeling garnishes for decoration.

  1. Briefly boil the margarine with water and lemon juice. When coloring with food, use fruit puree instead of water.
  2. Stir in half of the powdered sugar and immediately remove the pan from the heat.
  3. Scatter the rest of the sugar on the work surface and pour the slightly cooled mass over it.
  4. Knead the sugar with the mass. you fondant must be wrapped in cling film overnight in the refrigerator rest.
  5. Take it out of the refrigerator half an hour before you use it.
  6. If desired, color the fondant with food coloring while you knead it until soft for further processing.

This sugar mass is particularly suitable as a base for motif cakes because, unlike normal icing, it has a very flat surface. You see, frosting can be made and colored in many ways.

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