Reduce the heat slightly and simmer until the berries burst and break down. In a small saucepan, combine 2 cups (290g) fresh blueberries with 1/4 cup (57g) water and bring to a gentle boil. The consistency of these colorings can range from a smooth paste to syrupy liquid. It will have the viscosity of orange juice. Strain the liquid through a fine-mesh sieve, then return the liquid to the saucepan and simmer until reduced to about 1/4 cup. In a small saucepan, combine 2 cups (240g) raspberries with 1/4 cup (57g) water and bring to a gentle boil, then simmer for about 5 minutes let cool. If you can’t find powder, you can make your own from freeze-dried strawberries by using a clean spice blender or mortar and pestle. In a small bowl, add 2 teaspoons strawberry powder to 2 tablespoons water, stirring to create a smooth paste. The food colorings can be stored in an airtight container in the refrigerator for up to a week, or frozen in ice cube trays for up to one month. (Don’t worry, there’s no need to worry about cabbage-flavored frosting - the sugar in the blue-tinted dye offsets any lingering cabbage notes so its flavor isn’t detectable.) For instance, the strawberries, raspberries, and blueberries have a light fruity taste. The flavors in these colorings can also be a nice complement to your baked goods. Add the natural colorings to your icing or frosting a little at a time until you achieve your desired color, which can range from soft pastels to rich and vibrant shades. While preparing and using these colorings, be sure to tie on an apron to protect your clothing, a lesson I learned the hard way. Try these colorings in Simple Cookie Glaze for an extra-colorful cookie plate. These natural colors will tint icings and frostings for decorated holiday sugar and gingerbread cookies in beautiful natural hues, but they’re not recommended for baking in batters and doughs themselves, as the heat of the oven can wash out the colors. The best part is that you know exactly what goes into these colorings, unlike the mysterious chemicals often found in food dyes. Natural food coloring is easy to make and a great alternative to store-bought food coloring. Try them in a confectioners’ sugar glaze for a smooth, artfully decorated canvas or whipped into buttercream frosting for a more textural finish - the perfect accompaniment for cookies, cakes, muffins, waffles, and doughnuts too! You can use these food colorings in any of your favorite frosting or icing recipes. From pastel pink cookies to sunny yellow buttercream roses, her inspiration lives on in the desserts I bake today. I consider the legacy of recipes that were passed down to me some of my greatest treasures. Now, when I bake, I know that I’m channeling the creative whimsy, innovation, and practical methods of my grandmother. Showcase these vibrant natural colors in your baking with homemade food colorings. The results are these colorful dyes - beautiful gifts of nature - that are as pretty to look at as they are delicious. I used ingredients found in the grocery store produce aisle, such as freeze-dried strawberries, raspberries, blueberries, and even purple cabbage. My grandmother was a baker in the early 1940s, at a time when commercially made food dyes were not as widely available as they are today.īut Southern bakers are known for being resourceful, so I began to experiment with natural dyes like the ones my grandmother would have made. When I read in my mother’s journals that my grandmother Hannah frosted cakes in delightfully tinted colors, I started thinking about how she did it. I’m fortunate to have generations of handwritten recipes passed down to me, starting with my great-grandmother Hannah Queen Grubbs, on to her daughter (also named Hannah), and passed on again to my mother Janie Queen. I come from a long line of women who baked. When you buy through external links on our site, we may earn an affiliate commission.) Today, she's sharing those tips with us for all your decorating dreams. (Heads up: At King Arthur, we only recommend the cookbooks that we, as bakers, truly love. In her new cookbook, Cheryl Day’s Treasury of Southern Baking, baker Cheryl Day offers her tips for making your own natural food colorings using ingredients like turmeric, berries, cabbage, and more.
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