- Hide menu

Glacier Blue Frosting

FavoriteLoadingAdd to favorites

glacier-Blue-frosting1When we think of blue foods we…. wait a minute, I don’t really ever think of blue foods… do you?   A few days ago I started to create an Igloo cake and got to thinking that a blue frosting would be cool (pun intended).  It would represent the chill of an igloo, but I wasn’t quite sure where to turn.  I sat at the island in the kitchen, my head resting in my hand, my other hand tapping out some song on the counter top… blue, blue… what blue food is there that I can juice?  Maybe I could use… hmm, nope that is purple… or how about… nope… purple… darn, I really don’t think that there is a blue food.

Blueberries was the closest I could get to blue in my thoughts… I mean the name itself has the word blue it in.  So, I grabbed a packed of blueberries out of the freezer that I had put up last summer.  I thawed them, popped them in the blender to puree them, then pressed the juice through a nut bag.  Purple!   I guess I knew this was going to be the case, I was just living in denial. :)

I knew that I couldn’t mix two colors together to make blue since it is a primary color… so I caved and turned to Google.   Site after site after site… spoke about adding baking soda to either red cabbage juice or blueberry juice, both of which were to be boiled.  But I couldn’t find any ratios or if it worked differently with raw ingredients rather than the standard sugared frostings.

So, I grabbed my raw white frosting, my juiced blueberries and a box of baking soda and went to work.  It took a while to get the right ratio but I nailed the glacier blue that I was hoping for.

oldfather-wedding2

In my research for creating a natural blue food dye I found out that the U.S. Food and Drug Administration (FDA) has approved;  Blue No. 1 and Blue No. 2.  So what are they made from?  “Blue No. 1 is called “brilliant blue” and, as is typical of modern dyes, was originally derived from coal tar, although most manufacturers now make it from an oil base.  Blue No. 2, or “indigotine,” on the other hand, is a synthetic version of the plant-based indigo that has a long history as a textile dye. (source)

The picture to the left was my inspiration. Glacier blue!  I took this on the day of our wedding.

Ingredients: yields 2 1/2 cups 

  • 1 cup cashews, soaked 2+ hours
  • 1 cup thick coconut milk, fresh or canned
  • 1/4 cup maple syrup
  • 1 Tbsp vanilla extract
  • 1/8 tsp sea salt
  • 1/2 cup cold-pressed coconut oil, melted
  • 1 Tbsp lecithin powder or liquid
  • 1/4 cup blueberry juice
  • 3/4 tsp baking soda (not raw)

Preparation:

White frosting base:

  1. After soaking the cashews, drain and rinse them well.  Set aside.
  2. In a high-speed blender combine in order; coconut milk, maple syrup, vanilla, salt and cashews.   By placing the liquids in first, it helps the blades spin more easily.  Blend until creamy and you don’t feel any grit in the frosting.  Depending on the blender, this may take anywhere from 1-5 minutes.
  3. While the blender is running and a vortex is in motion, drizzle in the coconut oil.  Make sure that it gets well incorporated.
  4. Now add the lecithin and process just until mixed in.
  5. Place the frosting in an airtight container and place in the fridge while you create the blueberry juice.

Glacier blue coloring:

  1. To make the blueberry juice take 1 cup organic blueberries (I used frozen which were thawed) and place them in the blender, processing until the berries are completely broken down.
  2. Pour the blueberry puree into a nut bag and hand-squeeze the juice out.  It will be very thick and concentrated.
  3. Measure out 1/4 cup of the juice into a separate bowl.  Add the baking soda and whisk together.  At first you will see a bunch of little bubbles after mixing it.  Let the bubbles settle down for about 2 minutes before adding the mixture to the frosting.
  4. Hand whisk the blueberry slurry into the frosting.  Mine seemed to darken just a tad more after sitting for a while.
  5. Return to the fridge to firm up if need be before frosting your dessert (or eating with a spoon).
  6. Frosting should last 3-5 days in the fridge.

Additional Cake Tips:

  • How to frost a cake.  Click here.
  • How to slice a cake.  Click here.
  • How much frosting is needed for a cake? Click here.

Cake Frosting Tools:

Glacier-Blue-Frosting12To help you understand the roles of the  ingredients used, I want to take a moment to explain them.

Soaked cashews ~  soaking the cashews is key (!) and this step should never be skipped.  Soaking causes the cashews to swell, giving a bit more volume for the money and it softens them which is vital when creating a creamy texture.  

Coconut milk ~ whether you use fresh Young Thai Coconuts or canned full fat coconut milk, this ingredients helps give body, creaminess and hint of coconut undertone.  It is a healthy fat that also acts as an emulsifier, brining the recipe together.  If you can’t find Young Thai coconuts you can use canned, but do your homework.  Aim for organic, BPA free, and free of other ingredients.

Maple syrup ~ I used maple syrup because it is more alkalizing for the body than most other liquid sweeteners.  You can use raw agave, coconut syrup or any other liquid sweetener that you prefer.

Vanilla ~ The role of vanilla in sweet goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe.   You can use vanilla bean (seeds only), powdered vanilla or vanilla paste.

Raw cacao powder ~ well, really, what can say about this?!  Without it, we wouldn’t have a chocolate frosting!  I made this recipe to resemble a “milk” chocolate flavor.  If you want a more dark chocolate flavor, increase the cacao with 1 tablespoon at a time, till the right flavor is reached.

Salt ~  I use sea salt in just about all of my sweet desserts.  It elevates the sweet level.

Coconut oil ~ It is a healthy fat but also gives the frosting the overall body.  Once chilled below 76 degrees it forms up, making this frosting perfect for decorating.

Lecithin ~ This plays several roles and is a great support for all the other ingredients used.  It is an emulsifier and thickener.

After making this frosting, it will be very runny.  Place in the fridge to chill and firm up.  You can take it out at any time, depending on the consistency that you want for your dessert.  If left at room temperature for an extended period of time, it will start to soften to a point that it will lose its structure. Enjoy and have fun!

blueberries1

 After blending the blueberries into a puree, strain through a nut bag.

Natural-French-Blue-Frosting2

 The puree will be thick and concentrated and pretty darn purple looking.

Natural-French-Blue-Frosting3

Facebook Pinterest Twitter Plusone Stumbleupon

m4s0n501

14 thoughts on “Glacier Blue Frosting

  1. Barbara Powers says:

    You never cease to amaze me, Amie Sue! Another wonderful creation! Thanks so much for sharing with everyone. I, for one, look forward to seeing the final photo of this igloo cake!

  2. Hi Amie Sue! I did this with red cabbage. The hues are slightly different but it works. Take care!

  3. Lyn :] says:

    Howdy Amie Sue,
    Cool, I was wondering would sunflower lecithin change the color of the frosting? As it is a lot darker then soy lecithin? Thank you !!! Lyn :]

    • Lyn :] says:

      P.S. You nailed it on the glacier color. Wow- did you get married at that spot, where you took this picture- AMAZING!!!

    • amie-sue says:

      To be honest, I don’t think it would because there is such a small amount to it relative to the whole volume of frosting. But I will say that a person can really get tons of shades of silver / blue all depending on how blueberry dye is used. I use a powdered sunflower lecithin … well and sometimes the liquid form too which is a darker syrup. Have a happy day! amie sue

  4. Kathy says:

    WOW! I sure enjoyed your post, I am sure my responds is generic but I am not so good at putting my thoughts in to words. I just wanted to tell you how much I enjoyed reading this recipe and seeing your pictures I can not wait to try this recipe thank you kindly.

    • amie-sue says:

      Thank you and… your welcome Kathy. I appreciate hearing from you. Have a splendid day and keep me posted if you try the recipe. I always enjoy hearing how it goes for others. amie sue

  5. Yana says:

    This is amazing. Amie-Sue , YOU ARE AMAZING.
    I’m expecting my first grandchild any day now, maybe I’ll try this on some of the goodies for the dessert table decorations.

    THANK YOU so much for all you do.
    I have now tried several of your recipes and amazed every time how great they are. Who knew raw could be so good :)

    • amie-sue says:

      Thank you so much Yana. :) In case things get busy and you get all caught up in the grand-baby… congratulations! I am sending wishes for a smooth and wonderful delivery. :) Do keep me posted and many blessings. amie sue

  6. Kathryn says:

    I’m ashamed to say, when I first received notice of this post, that I didn’t even open it up. I looked at the title and picture and thought there was no way it would ever be for me.

    How wrong was I?!! I should know better than to doubt your genius.

    Now I’m back after reading the post on the Igloo Cake…I know my family will love the cake and the icing. Thanks!

    • amie-sue says:

      Good evening Kathryn… You know, I can so relate. I have never been drawn to the color blue for a food, so I honestly never thought of doing such a thing… but then along came the chain of events that brought me to the Igloo Cake. hehe

      Please keep me posted as to how it goes and what the family thinks of it. Have a wonderful evening, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

eighteen − 7 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>