Natural Food Dyes

June 11, 2013

Found a blog listing how to achieve coloured icing with natural dyes. Very cool. Here’s and extract from Hungry Hungry Hippie’s blog.

  • Pale pink from raspberries – gently cook fresh or frozen raspberries for a few minutes then juice through a sieve. Add 1/2 tsp at a time to icing and mix well.
  • Dark Pink from beetroot – add juice from cooked beetroots to icing 1/2 tsp at a time and mix well.  (I blitzed a beetroot in the thermomix and cooked for 6 minutes, 100C, speed 1 then pureed on speed 9 and pushed through a sieve)
  • Purple from beetroot and bicarb soda – add juice from cooked beetroots to icing 1/2 tsp at a time and mix well. Add a small pinch of bicarb soda at a time to make more purple. The bicarb tends to keep reacting over time so leave for a few minutes before adding more. (I blitzed a beetroot in the thermomix and cooked for 6 minutes, 100C, speed 1 then pureed on speed 9 and pushed through a sieve)
  • Dark pink from blackberries – gently cook fresh or frozen blackberries for a few minutes then juice through a sieve. Add 1/2 tsp at a time to icing and mix well.
  • Yellow from tumeric – add tumeric powder to icing 1/4 tsp at a time and mix well
  • Orange from carrots – add juice from cooked carrots to icing 1/2 tsp at a time and mix well (I blitzed a carrot in the thermomix and cooked for 6 minutes, 100C, speed 1 then pureed on speed 9 and pushed through a sieve)
  • Green from spirulina – add spirulina powder to icing 1/2 tsp at a time and mix well (Spirulina is a green, leafy superfood. Spirulina powder available from health food stores)
  • Blue from blueberries – gently cook fresh or frozen blueberries for a few minutes then juice through a sieve. Add 1/2 tsp at a time to icing and mix well. Add a small pinch of bicarb soda at a time to change colour to blue. The bicarb tends to keep reacting over time so leave for a few minutes before adding more

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