I’m so excited to share this with you! I’ve been wanting to do this for ages and figured that some pastel Easter cookie frosting would make the perfect experiment.
Artificial food coloring is one of the most harmful chemicals you can consume. It’s been linked to behavior issues in children (like ADHD), anxiety, and cancer. Even worse, it’s everywhere.
Always be sure to read your food labels to make sure you’re not ingesting artificial food coloring/dye of any kind (e.g. Blue No. 1, Blue No. 2, Green No. 3, Red No. 3, Red No. 40, Yellow No. 5 and Yellow No. 6).
So we know food coloring is bad, but what about decorating treats for special occasions? I’ve been wondering about using fresh pressed juices for a while and finally tried it out, here are the results. I was a little surprised!
For this experiment I ordered one ounce shots of fresh pressed beet, carrot, and kale juices from my local juice bar because they are all rich in color on their own. If you’ve ever cut open a roasted beet on your counter then you know that it dyes everything dark pink/red, and I was curious about the carrot for orange and kale for green as well.
I used my vegan vanilla buttercream frosting recipe and tried it out on my gluten-free, dairy-free sugar cookie recipe. I still love the look of white frosting on a sugar cookie, but this was fun to try.
- Yes to beet juice for a pretty pink color!
1 teaspoon of fresh pressed beet juice per one cup of frosting tinted it a delightful pink color. Surprisingly, adding more didn’t make it a whole lot darker and started to thin it out too much; it was running off the cookies. I think it’s best to stick with 1 teaspoon per cup. It kept great in the refrigerator for a few days and I could not taste the beet.
- Maybe to carrot juice for a very light orange.
It took 2 full tablespoons per one cup to get the light orange color, which almost thinned the frosting out too much. If you really need a light orange frosting this can work, but I plan to stick with the beet pink.
- Noooooo to kale juice.
It barely turned the frosting green and you could taste even just the little bit (2 teaspoons in one cup) that I put in the frosting. Good to know.
The pink frosting was so good that I couldn’t stop eating the leftovers, and I normally don’t even have a sweet tooth.
If you make it post your creation to Instagram and tag me (@elizabeth_rider) — I’d love to see it.
Big Love From MT,