photo 4-4.JPG

Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

The Ultimate Guide to Making Vibrant Natural Dye Free Food Coloring &amp; Frosting!

The Ultimate Guide to Making Vibrant Natural Dye Free Food Coloring & Frosting!

We pulled out ALL the stops with this natural food coloring project! I bought so many fruits and vegetables and various products and TRIED IT ALL! Literally I think we boiled 30 different combinations of things to find out the best of the best combinations to make the most beautiful colors possible and we NAILED IT. 

This post is brought to you thanks to my fine arts degree that I will be paying off for the rest of life life. 😂 At least it helped me create these gorgeous colors!  

Some tips and notes (PLEASE READ):

  1. Don’t let your Fruit/ veggies boil for too long or all the concentrated water will evaporate (very quickly!). If this happens, don’t worry, just add more water and boil again. Keep in mind that the more you boil, the more intense the color. Keep an eye on your water and find a happy medium!  

  2. If you are making FROSTING with this food coloring- count the concentrated water that creates the color as part of the liquid (replacing it for the as milk or water in recipes) in your frosting recipe to avoid your frosting becoming too liquidy. The end result is a colored water that isn’t quite as concentrated as the food coloring you buy from the store which is why it needs to not just be an add on like you can do with regular food coloring- it needs to replace the liquid in recipes.

  3. I know you’re wondering if these vegetable waters are adding any unusual flavors to your sweet frosting. They are not!! You can every so slightly taste a little flavor on a few but it’s not overpowering.  But feel free to add a little extra flavor to your frosting with vanilla beans or extracts. If you go crazy adding extra turmeric though.. the flavor will start to get yuck. There’s a fine line in how much turmeric you can get away with.

  4. Colors will be most vibrant when using organic powdered sugar or powdered xylitol in your frosting. You want sugar that is pure white..otherwise the color of the sugar will muddy up the color from the natural food coloring. If you are strictly avoiding Powdered sugar or Powdered Xylitol (Or powdered swerve) Your next best option is powdered honey, but they will add a yellow tint to your frosting. 

  5. You could make your colored vegetable waters ahead of time by storing them in ice cube trays and thawing when you’re ready to make frosting. Because they are all natural they will not stay fresh in the fridge or at room temperature long term- but if you freeze the concentrated colored water- then you could thaw it out as needed to add to frosting or other recipes.

  6. These recipes have not been tested in baked goods. If you’re using beet water in baking (such as for red velvet cake) make sure to add a little lemon juice to the beet water so it does not react with the baking soda in the cake recipe. 

  7. Turmeric powder is your best friend here. It looks orange at first, but actually works to brighten your colors as you stir! 

Here is how to make 7 different beautiful colors using ONLY fruits and vegetables!

Orange

Add 1 cup chopped red beet stems, leaves removed (or the stems from 1 bunch of red beets)2 tbsp peeled and finely chopped or grated red beets, and 1 tsp turmeric powder to a small pot and add enough water to cover the ingredients. Stir together, boil for ~30 minutes, and strain. The water becomes a concentrated orange color. To ¾ cup of frosting, add 2 tsp of this orange water, 2 tspdry turmeric powder, and the zest of 1 orange OR ¼ tsp orange extract for a subtle orange flavor. Mix. 

 

Purple

Add 4-8 finely chopped or grated purple cabbage leaves (4 leaves for a pastel purple, 8 for a darker purple), and ¼ cup fresh or frozen cranberries to a medium pot and add enough water to cover the ingredients. Boil for ~40 minutes and mash the cranberries as they start to ‘pop.’ Strain. Add 2 tsp of the purple water to ¾ cup of frosting and mix. 

 Note: If you do not want cranberry seeds in your frosting, strain the cabbage/cranberry mixture through a fine mesh sieve or cheesecloth. 

 

Green

Add ~1 cup finely chopped or grated yellow/golden beets (skins on) to a medium pot, add enough water to cover the beets, and boil for ~30 minutes. Strain.

Then Per ¾ cup frosting you will then need to add 1.5 tbsp yellow beet juice, ¼ tsp ceremonial grade matcha, ¼ tsp turmeric powder and mix. 

Note: It is important to use ceremonial grade matchafor the best green color.

 

Yellow

Add ~1 cup finely chopped or grated yellow/golden beets (skins on) to a medium pot, add enough water to cover the beets, and boil for ~30 minutes. Strain.

Then Per  ¾ cup frosting, add 2 tbsp yellow beet juice, 1 tsp turmeric powder and the zest of 1 lemon OR ¼ tsp lemon extract for a subtle lemon flavor. Mix. 

 

Pink

For a pastel pink, add ~1 cup of finely chopped or grated and peeled red beets to a small pot, add enough water to cover the beets, and boil for ~30 minutes. Strain. To ¾ cup frosting, add as much beet water as needed for desired color, starting with 1 tsp increments. Keep in mind that the more liquid you add, the more liquidy your frosting will become. 

For hot pink, add ~1 cup fresh or frozen cranberries to a small pot, add enough water to cover the cranberries, and boil for ~30 minutes. Mash cranberries as they start to ‘pop.’ Strain. If you do not want cranberry seeds in your frosting, strain the cranberry mixture through a fine mesh sieve or cheesecloth. To ¾ cup frosting, add as much cranberry water as needed for desired color, starting with 1 tsp increments.

 Note: Add more powdered sugar or powdered xylitol to your frosting if it becomes too liquidy. 

 

Red

Add ~1 cup fresh or frozen cranberries and ~1 cup finely chopped or grated and peeled red beets to a medium potadd enough water to cover the ingredients, and boil for ~30 minutes. Strain. If you do not want cranberry seeds in your frosting, strain the beet/cranberry mixture through a fine mesh sieve or cheesecloth. To ¾ cup frosting, add 2.5 tbsp beet/cranberry water and mix.

Note: This recipe yields a gorgeous raspberry red color (you will never get a true red color). To achieve a substantial color, you are going to need to add a fair amount of beet/cranberry water to your frosting. Add extra powdered sugar or xylitol to balance the liquid if necessary. 

 

Sky Blue

Add 4 finely chopped or grated red cabbage leaves to a small pot and cover with water. Boil for ~30 minutes and strain. Add baking sodato the red cabbage water in ¼ tsp increments until you achieve a blue hue. To ¾ cup frosting, add 1 tbsp plus 1 tsp of this cabbage/baking soda water and mix. 

 

Color Variations:

Blue Green: add ¼ tsp ceremonial grade matcha to the Sky Blue base.

Sea Green: add ¼ tsp turmeric to the Sky Blue base.

 Pastel Concord Grape: mix equal parts Purple base to Sky Blue base.

 Sunset Orange: mix equal parts Red base to Orange base. 

 
Ps. If you are looking for some allergen free sugar cookie recipes- I have a BUNCH for you! I tried to cover all the most common allergies and diets.

 

How to make the VERY BEST Potato or Veggie Mash. (4 mind-blowing flavor variations!) With Keto &amp; AIP options!

How to make the VERY BEST Potato or Veggie Mash. (4 mind-blowing flavor variations!) With Keto & AIP options!

Scoop &amp; Bake Sugar Cookies! (Gluten/Grain/Dairy/Nut Free)

Scoop & Bake Sugar Cookies! (Gluten/Grain/Dairy/Nut Free)