Tuesday, May 17, 2016

Experimenting In The Kitchen With Food Coloring!

I recently wanted to dye some frosting and decided to do a little experimenting!
I used ground tumeric to tint my frosting yellow.  I sprinkled about a quarter of a teaspoon of tumeric over 8oz. cream cheese and 4oz. butter and beat until smooth and light. I waited about 30 minutes for the color to absorb and then I mixed in enough powdered sugar to make a nice frosting, about 1 lb.
I put the frosting into a container and refrigerated it overnight. The yellow color became brighter and deeper the longer it sat. I could taste the tumeric a little bit, but I was still very happy with how well the frosting turned out.

The next color I decided to try was red.
I drained all of the liquid out of a jar of beets.

I boiled the liquid in a sauce pan on the stove until in reduced to a thick syrup. Then I cooled the syrup by putting the sauce pan into a sink of cold water.

When the beet syrup was cooled I added  it to a small amount of frosting. It did not dye the frosting red, but it did make a pleasant Rose color.

Here is a cake I decorated with the colored frosting.

The yellow is little brighter than what is showing up in the picture.
I just used melted baker's chocolate for the eyes and outlines.


Sunshine Country said...

The cake turned out so cute! :)

A Heart of Praise said...

What creative ways to get the colours you wanted! The cake is cute!

Mary E. Stephens said...

This was interesting. I saw a video tutorial where a lady used beets to make red velvet cake, so I knew beet juice would work for a coloring. I wondered about the flavor of turmeric, though. I knew it is used in some foods for coloring, but the flavor is so distinct. I'd have to try a small bit to see if I liked it. :-)

I wonder about using carrots. I saw some candy made in Australia recently that said it used black carrots for the coloring (would be similar to beets). I know carrots can leave traces of orange stain in plastic over time. Maybe condensed, cooked carrot could be used to color frosting - or maybe carrot juice cooked down, like you did, to make orange or yellow. Hm....

Mary E. Stephens said...

Just wanted to let you know that I am planning to share the link to this post on my blog next week - the Lord willing. :-)

Sister in the Mid-west said...

Mary, thank you for your comments! It is an honour to know that you will be featuring one of my posts on your blog!
I have thought about using carrot juice as food coloring, in much the same way as I used beet juice. Maybe I will get to try it in the future. :)