Want to add a pop of color to your baked goods without artificial dyes? Learn How To Make Food Coloring Colors naturally with this comprehensive guide. Discover the best ingredients and techniques to create vibrant hues using fruits, vegetables, and spices, all while keeping the flavor in mind.
Pro Tips for Natural Food Coloring
Making your own food coloring is easier than you think! Here are some essential tips to get you started on your natural coloring journey:
1) Choose Your Color Source Wisely
The beauty of natural food coloring lies in the diverse sources available. Many ingredients readily found in your pantry or refrigerator can be transformed into stunning colors. Here’s a guide to my favorite natural sources for various hues:
- Pink: Strawberries, raspberries
- Red: Beets, tomato
- Orange: Carrots, paprika, sweet potato
- Yellow: Saffron, turmeric
- Green: Matcha, spinach
- Blue: Red cabbage + baking soda
- Purple: Blueberries, purple sweet potato
- Brown: Coffee, tea, cocoa
- Black: Activated charcoal, squid Ink
2) Flavor Considerations are Key
Unlike commercial food colorings, natural alternatives impart flavor. Since the color originates from real food, a subtle taste will remain in your final product. This is great for fruit, matcha, coffee, or cocoa, but requires careful consideration for ingredients like squid ink and spinach. Balance is key!
3) Manage Your Color Expectations
Natural food colorings won’t be as intensely vibrant as their synthetic counterparts. Accept this from the start! Your red might not be fire-engine red, but the unique tints and shades you achieve will be well worth it. Concentrated bases are crucial for achieving the most vibrant color. Aim for opaque colorings from the outset for the best results.
4) Powder vs. Liquid Bases: Which is Right for You?
There are primarily two approaches to creating DIY food colorings: powders and concentrated liquids.
Powders offer an easy solution because they dissolve readily and tend to be concentrated, resulting in more intense colors. You can purchase powdered fruits and vegetables, or make your own by pulverizing freeze-dried options in a food processor or spice grinder. Ingredients like cocoa, coffee, tea, and spices are naturally powdered. Depending on the ingredient, you may want to dissolve them in a small amount of liquid (milk, water, etc.) to avoid clumps.
Concentrated liquids can be pure juice, strained purées, or water-based infusions. Juicers yield the purest liquid, which can then be reduced. Purées work well but may contain solids (strain if needed). For ingredients like saffron, infuse them in warm water. Regardless of the method, reduction is essential. Evaporating water concentrates the color, removing excess liquid that could affect your recipe. Reduce liquids until you have about 1/4 cup remaining.
5) Heat’s Impact on Color
I primarily use natural food colorings in cold applications like frostings, icings, and glazes. While they can tint baked goods, heat can alter many natural colors, causing them to become duller or browner. Make sure your food coloring has cooled completely before adding it to any recipe.
6) Frosting & Decoration Time
Once your food colorings are ready, gradually add them to your frosting or icing in small increments until you achieve the desired shade, similar to using traditional food colorings. Remember that powdered colorings can be added in larger quantities than liquid colorings without compromising the recipe’s consistency.
I particularly enjoy using natural colorings to tint royal icing for cookie decorating!
Natural Food Coloring Recipes
Here are some simple recipes to get you started creating your own natural food coloring colors:
Pink
Add 1 to 2 teaspoons strawberry powder for every 1 cup of royal icing. Dissolve in 1 to 2 tablespoons water beforehand to prevent clumps.
Red
Add 1 to 2 teaspoons beet powder for every 1 cup of royal icing. Dissolve in 1 to 2 tablespoons water beforehand to prevent clumps.
Orange
Add 1 to 2 teaspoons carrot powder for every 1 cup of royal icing. Dissolve in 1 to 2 tablespoons water beforehand to prevent clumps.
Yellow
Simmer 1 cup of water and 1/8 teaspoon saffron threads over medium heat. Remove from heat and steep for 15 minutes. Strain, return to the pot, and reduce to 3 to 4 tablespoons. Cool completely before using. Add 1/2 to 1 teaspoon yellow color for every 1 cup of royal icing.
Green
Add 1 to 2 teaspoons matcha for every 1 cup royal icing. Dissolve in 1 to 2 tablespoons water beforehand, if desired.
Blue
Combine 2 cups shredded red cabbage and 1 1/2 cups water in a small pot. Simmer over medium heat for 15 minutes. Strain, return to the pot, and reduce to 3 to 4 tablespoons. Stir in a small pinch of baking soda to turn the color blue. Cool completely before using. Add 1/2 to 1 teaspoon blue color for every 1 cup of royal icing.
Purple
Combine 2 cups blueberries and 1/4 cup water in a small pot. Simmer until berries burst and break down. Mash with a potato masher, then strain the liquid, discarding the solids. Return the juice to the pot and simmer to reduce to 1/4 cup. Cool completely before using. Add 1/2 to 1 teaspoon purple color to 1 cup of royal icing.
Desserts to Get You Started
Natural food coloring can brighten and flavor a variety of desserts! Try them with white frosting, royal icing, buttercream, whipped toppings, or ice cream.
Sugar Cookies With Buttercream Frosting
Skip the vanilla bean or extract to enhance your chosen color.
Sweet-Cream Ice Cream
Omit vanilla for a blank canvas in flavor and color, perfect for ice cream cakes.
Chocolate Donut Holes
Try a cocoa, coffee, or matcha glaze for added flavor and color depth.
Anything Plus Yogurt Whipped Cream
Turn your yogurt whipped cream pastel pink, orange, or green for an exciting twist.
Saffron & Chocolate Tea Cake
Opt for a saffron, turmeric, or carrot-powder glaze to complement the cake’s golden hue and contrast the chocolate.
By following these tips and recipes, you can easily learn how to make food coloring colors naturally and add a touch of vibrant, homemade goodness to all your culinary creations.
