ingredients
  • canned beets 1/4 cup (62 grams) , drained
  • beet juice 1 teaspoon drained, from the can
  • Water ¼ cup
  • ground turmeric ½ teaspoon
  • Blueberries 1/4 cup (35 grams) , fresh or frozen (if frozen, thaw and drain)
  • Water 2 teaspoons
  • Spinach 1 cup (30 grams) , fresh or frozen (if frozen, thaw and drain)
  • Water 3 tablespoons, plus more as needed

Want to add some color to your frostings and batters, but don’t want to use artificial food colorings?

Look no further, because you can make all-natural food colorings with just a few simple steps. These colorings will give you pretty pastel shades, rather than the heavy brights of chemical food colorings, but you can add more or less to achieve the color you want.

We’re going to make pink, green, yellow and purple colorings today, and I can guarantee you’ll be impressed by how quick it is to make them, and how much cheaper they are to make than artificial ones are to buy.

Instructions:

Choose your color and simply follow the instructions for each.

Pink

In a high-speed blender or food processor, mix the beets and juice together until smooth.

Strain if needed:

Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a pink hue.

In the images below, I added a little to icing (powdered) sugar made into a frosting:

Add more coloring, if necessary.

Yellow

In a small saucepan, boil the water and turmeric for 3 to 5 minutes. Allow to fully cool.

Store in an airtight container for up to 2 weeks in the refrigerator. Turmeric can stain, so use a container you don’t mind turning yellow. Add 1 teaspoon to icings, frostings, or batter for starters to impart a yellow hue. Add more coloring, if necessary. *

Purple

In a high-speed blender or food processor, blend the blueberries and water together until smooth. Using a fine-mesh sieve, strain the skins from the mix.

Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a purple hue. Add more coloring, if necessary.

Green

If using fresh spinach, in a small saucepan, boil the spinach in enough water to cover for 5 minutes. Drain, discarding the cooking liquid. If using frozen and thawed spinach, skip to the next step.

In a high-speed blender or food processor, blend the spinach and water together until completely smooth. If the mixture clumps or stubbornly refuses to blend, add more water as needed, 1 tablespoon at a time. Strain, if desired, and let cool.

Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings or batter for starters to impart a green hue. Add more coloring, if necessary.

Notes:

*Be careful when using turmeric, as it tends to stain everything it comes in contact with!