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This is sort of a new avenue for me to venture down. I have always been aware of using Tumeric as a safe food dye when I am trying to achieve a yellow hue in recipes, but I haven’t dabbled a whole lot into other colors. For the most part, we really don’t need to, raw foods are so vibrant in color as is.
But sometimes it is fun to get a tad bit more creative. So right off the top of my head I came up with yellow, the red family and green family for food dyes.
Be watchful of the amounts used when trying to create colors that you don’t alter the flavor of your recipe! Always start off with small amounts, you can always add more but you can’t take away. Other ingredients within your recipe could also effect the color out come.
For example if you are using dates in your recipe, which are brown, can you substitute to a different sweetener that isn’t so rich in color such as honey?
Outside of using juiced veggies for coloring, you can also use freeze-dried fruit by first grinding them to a fine powder before adding to the frosting.
When working with more than one color of frosting, I recommend making a large batch of white frosting and then add a concentrated amount of the desired color variations to small portions of frosting. You can see how I did that below when I made various colored frostings for my cake fondue pops. I would love to gather input from others on this subject matter. Please share your comments below.
Here’s how to make light colors (tints, pastels). Adding to white lightens colors.
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