All Natural Pink Frosting Food

ALL-NATURAL PINK FROSTING!

All-Natural Pink Frosting! image

This is a great way to make your Valentine's Day baking more colorful without the added harsh ingredients! And it adds an extra-brilliant flavor to complement a chocolate-based cake or vanilla! Voila! You have a deliciously colorful icing without the added chemicals or harsh ingredients! For different colors try blueberries, avocado, raspberries, blackberries, or anything really!

Provided by AlyPurdue

Categories Desserts Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 4

Ingredients

1 (16 ounce) package confectioners' sugar
½ cup butter, softened
6 strawberries, pureed, or more to taste
1 teaspoon vanilla extract

Steps:

Beat confectioners' sugar, butter, strawberry puree, and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 28.4 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 27.8 g

NATURAL, NON-DAIRY PINK FROSTING

Natural, Non-Dairy Pink Frosting image

This is a quick, delicious frosting recipe that is vegan, pareve and has no trans fats. I have been experimenting for a while trying to come up with a tasty nondairy recipe for frosting & this is the result. It goes great on relatively plain cake. I first used it on Recipe #1322.

Provided by Jeri Roth Lande

Categories Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 5

Ingredients

1/2 cup coconut oil
2 1/2 cups powdered sugar
1 tablespoon vanilla
1/4 cup coconut milk
2 tablespoons cherry preserves

Steps:

Cream coconut oil until light.
Add vanilla and sugar.
Mix well.
Add coconut milk and preserves.
Beat on high until creamy.

NATURALLY COLORED BUTTERCREAM FROSTING: 5 WAYS

Naturally Colored Buttercream Frosting: 5 Ways image

Provided by Lexi

Time 10m

Number Of Ingredients 10

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups organic powdered sugar, sifted
1 teaspoon vanilla extra
1 to 2 tablespoons almond milk
natural dye powder (see instructions for approximate quantities)
Green: Matcha Green Tea Powder
Turquoise: Blue Spirulina Powder
Yellow: Ground Turmeric
Purple: Dried Blueberry Powder (see note)
Pink: Dried Strawberry Powder (see note)

Steps:

In a stand mixer fitted with a paddle attachment beat the butter until light and fluffy, about 2 to 3 minutes.
Add the powdered sugar and blend on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
Add the vanilla and 1 tablespoon of almond milk. Continue to beat adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
Add the natural dye powders to color. If coloring a small amount start with 1 teaspoon for the fruit powders or 1/4 teaspoon for the matcha, spirulina and turmeric and increase to get desired color. To color a whole batch start with 2 tablespoons for the fruit powders, 1 tablespoon for the matcha and spirulina, and turmeric and increase for desired color.

ALL-NATURAL TINTED BUTTERCREAM

All-Natural Tinted Buttercream image

Color us impressed. We've always wanted a natural way to tint frosting any shade, and new plant-based food dyes let us go Technicolor.

Provided by Martha Stewart

Categories Buttercream Frosting Recipes

Time 10m

Yield Makes 4 cups

Number Of Ingredients 6

Ingredients

3 sticks unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
2 tablespoons whole milk
Pinch of kosher salt
McCormick Color from Nature food colors, in Berry, Sunflower, and Sky Blue

Steps:

Beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners' sugar 1/2 cup at a time, beating after each addition. Add vanilla, milk, and salt and beat until buttercream is smooth. (At this point, buttercream can be covered and refrigerated up to 3 days; before using, bring to room temperature and beat on low speed until smooth.) Use food colors to tint as desired.

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1. Make frosting according to recipe instructions, leaving out any liquid the recipe calls for. Once you've added your fruit or beet juice, you can always add a few drops of milk or an extra spoonful of powdered sugar to get it to your desired consistency.
For blood orange-dyed frosting: squeeze the juice from the orange and use it in place of any milk in the recipe, or up to 2 Tablespoons of orange juice. This will yield a very pale, subtle pink frosting.
For beet-dyed frosting: wash and shred the beet. Gather up the shredded beets in your hand and squeeze to release the liquid. Add beet juice to frosting, starting with a few drops for a pale pink, and up to several tablespoons for a bright magenta.
For raspberry-dyed frosting: place raspberries in a fine mesh strainer and use the back of a spoon to mash them through. You should be left with mostly just seeds in the strainer, and thick raspberry puree on the other side. Scrape the raspberry puree off the bottom of the strainer and add to your frosting, a tablespoon at a time, until you've achieved your desired pink.

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From helloglow.co
Estimated Reading Time 5 mins

Grapefruit Immune Boosting Smoothie from Hello Glow. Use red and pink grapefruit to not only get a beautiful, Valentine’s worthy color, but also to reap the benefits of more antioxidants and lycopene.
Chocolate-Covered Strawberry Smoothie from Hello Glow. If you’re a fan of chocolate and strawberries (and who isn’t?) , you might want to try this healthy version for once!
Beet Hummus Wrap with Avocado + Feta from Hello Veggie. If you’re planning a Valentine’s Day picnic, these vegetarian wraps will come in handy! The red beet hummus gives them a wonderful color, while the ingredients are both satisfying and delicious.
Angel Food Cupcakes from The Kitchn. The Kitchn show us how adding a little beet powder turns snow white meringue frosting into a lovely shade of pale pink.
Healthy Homemade Pink Marshmallows from Mommypotamus. Not only do these marshmallows from Mommypotamus use natural red food coloring, they are also made with healthier ingredients like honey and grass-fed gelatin.
Berry Ginger Popsicles from Hello Glow. We don’t believe popsicles are reserved for summer. These gorgeous, beauty-boosting pops are made with frozen berries, yogurt and mint, and they’re perfect after dinner.
Chocolate Beet Cake with Beet Cream Cheese Frosting from Joy The Baker. Want the look of red velvet without the three bottles of red #40? Joy the Bake has a fabulous recipe for chocolate cake with pink cream cheese frosting.
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Cardamom + Rose Petal Baked Donuts from Hello Glow. These gorgeous donuts combine the flavors of cardamom and rose petals. They’re healthier compared to their fried counterparts, and they’re vegan, too.

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From thespruceeats.com
Estimated Reading Time 4 mins

DIY Natural Food Dyes. Whether you want to dye frosting, cake batter, milkshakes, or pancakes, there's no need to turn to artificial colors. There are plenty of common, everyday fruits and vegetables that can get the job done.
Beets = Pink to Magenta. If you just want a light pink, you can grate beets into a piece of cheesecloth or muslin and squeeze the juice out. For deeper, more intense coloring, use the juice rendered by roasted beets.
Blackberries = Lavender. With all their dark, rich natural color, blackberries lend a lovely lavender color to foods. As with other berries, you can simply squeeze fresh blackberry juice to make a dye.
Blueberries = Light Blue. Blueberry juice comes out purple but will dye to a light blue shade. You can see the difference in this photo between the juice still on top of the frosting and that which has been stirred in.
Cherries = Pink to Red. Cherries, like other berries, make for excellent natural food stains. As with blueberries, for just a bit of dye and a lighter pink color, simply put a few cherries in a piece of cheesecloth or muslin, and twist and squeeze some dying juice.
Red Cabbage = Blue. Red cabbage requires a tiny bit of extra effort to turn it into food dye, but the pure blue color is totally worth it. Chop about 1/4 head of red cabbage; put the cabbage in a saucepan with about 1 cup water.
Spinach or Kale = Green. Just as spinach and other dark leafy greens such as kale will stain your cutting board, they will stain other food. Whirl them in a blender or food processor, strain the purée through a fine-mesh sieve, and use the juice to dye food green.
Turmeric = Yellow to Orange. The spice turmeric is used mostly for its color. As a food dye, it does not disappoint. You can use turmeric straight, simply stirring the powdered form into things.

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4.8/5 (4)
Total Time 2 hrs 25 mins
Category Dessert
Calories 667 per serving

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VERY BERRY NATURALLY PINK FROSTING - REAL MOM NUTRITION

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4.5/5 (8)
Total Time 30 mins
Cuisine American
Calories 120 per serving

Cook strawberry puree in a saucepan on the stove over medium-low heat, stirring constantly, for 15 minutes or until mixtures starts to cook down and thicken. Remove from heat.
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