Red Icing | Natural | Artificial Dye-free

We had you colored way before Red Dye 40 was banned! From magenta to fire engine red, Color Kitchen has your natural, plant-based colors. You don’t have to compromise color quality when you make a healthier choice to remove harmful chemicals found in FD&C colors.

Here are three icing recipes to create gorgeous, artificial dye-free red shades.

FIRE ENGINE RED (left)
3 cups powdered sugar
5 tbsp milk
2 tbsp Red Velvet Color Kitchen Color
Orange Color Kitchen Color Packet (approx ½ packet or 1 tsp)

MAGENTA (middle)
3 cups powdered sugar
5 tbsp milk
3 tbsp Color Kitchen Red Velvet Color (1 full packet)

BRIGHT RED (right)
OPTION1
3 cups powdered sugar
5 tbsp milk
1 Red Color Kitchen Color Packet

OPTION2
3 cups powdered sugar
5 tbsp milk
2 tbsp Red Velvet Color Kitchen Color
1 Yellow Color Kitchen Color Packet (approx 1 ½ tsp)

Winter Hanukkah Cookies-Icing | Artificial Dye-free | Natural | Vegan Friendly

Mix, dip, sprinkle and drizzle to make colorful cookies for the winter holidays.! Our kit includes all the ingredients for easy to make natural icing with organic ingredients.

MAKES: DOZENS OF COOKIES

INGREDIENTS

milk (or substitute)
vanilla
coconut oil (optional)
3 piping bags or plastic baggies (optional)
Color Kitchen Winter Icing Set

DIRECTIONS

Put powdered sugar in medium sized mixing bowl and add 3 tbsp milk and ½ tsp vanilla. Stir with spoon or hand mixer on low. Add 1-2 more tsp milk depending on desired thickness. Mix until smooth.Pour ⅓ cup icing (each) into 2 small bowls. Set aside remaining icing for white.

Open color packets and add ½ tsp of color to each icing bowl and stir. Add more color to get deeper shades. Stir until all the powder color is dissolved. Keep unused color airtight in packets. If icing is still too thick, add ½ tsp milk at a time and stir until desired consistency is reached. Add ½ tsp melted coconut oil for sheen (optional).

Dip cookies in icing, or drizzle with a spoon. Or, pour icing into piping or plastic bags and cut a small hole at the tip.

Decorate and enjoy!

Easter Egg Cookies | Natural, Dye-free Colors

MAKES 18-20 COOKIES
Prep Time: 30 minutes

Ingredients

COOKIES  
½ cup unsalted butter, softened
½ cup granulated sugar
1 tsp vanilla extract
1 large egg, at room temperature
1 ¼ cups all-purpose flour
¼ tsp baking powder
¼ tsp salt

ICING
1 Color Kitchen Frosting Mix with Sprinkles (color of your choosing or Plain)
1 Color Kitchen Pink, Orange or Yellow Color Packets (additional colors of your choosing)
3 tbsp milk or milk alternative

Directions

COOKIES

In a stand mixer with a beater attachment, beat together the butter and sugar on high speed for 3-4 minutes.

Add the eggs and vanilla to the butter mixture and beat on low speed until combined.

Add the flour, salt, and baking powder and beat until all ingredients are combined in a smooth dough.

Form the dough into a disk and wrap with plastic wrap.  Place in the fridge to cool for 1-2 hours.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

When the dough is done chilling, roll it out into a ½-inch thick sheet.  Cut out cookie shapes using egg-shaped cookie cutters.

Place the cookies on the baking sheet and bake for 10 minutes.  Let cool for at least 15 minutes before decorating with icing.

DECORATE

Empty the powdered sugar from the frosting mix into a bowl.  Add the milk and mix until smooth.

Spoon 3 tablespoons of the plain icing into a piping back with a small round top.  Pipe an oval border along the edges of each cookie.  Pipe a line in the middle, dividing the cookies in two halves.

Divide the remaining icing between 3 bowls.  Add ¼ teaspoon of food coloring to each bowl of frosting and mix until combined.  Fill ½ of each cookie with the pastel icing.

Add another ¼ teaspoon of food coloring to the bowls and mix until combined.  Use the deeper-colored icing to fill the other half of the cookies.

Top the cookies with nonpareil sprinkles.

Black Chocolate & Orange Bundt Cake with Greek Yogurt | DYE-free

This Halloween or Thanksgiving, try our super rich and moist black chocolate cake recipe, made with Greek yogurt and natural ingredients. Topped with an artificial dye-free bright orange icing made easy with our Icing (frosting) Mixes.

MAKES: 1 BUNDT CAKE
Prep time: 15 minutes
Cook time: 45 minutes

INGREDIENTS

CAKE
1 cup (2 sticks) unsalted butter (plus some for greasing the pan)
1 cup whole milk
⅓ cup black Dutch-process cocoa powder
2 cups all-purpose flour
1 ¾ cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
2 eggs
½ cup plain Greek yogurt

ICING
1 Color Kitchen Plain Icing (Frosting) Mix
3 tbsp milk or milk alternative
1 Color Kitchen Orange Color Packet
½ tsp natural orange extract

DIRECTIONS

Preheat the oven to 350 degrees and grease a 10-cup bundt pan.

In a small saucepan over medium heat, combine the butter, milk and cocoa powder. Mix over heat until the butter is melted and the cocoa powder has dissolved into the milk. Remove from heat.

Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda and salt.

Add the butter and cocoa powder mixture to the dry ingredients and whisk to create a thick batter. Then add the eggs to the batter and whisk until smooth. Add the Greek yogurt to the batter and whisk one more time until all ingredients are evenly combined.

Pour the batter into the prepared bundt pan. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 20 minutes before inverting it onto a cooling rack.

While the bundt cake is cooling, prepare the orange icing. Add the frosting mix, milk, and orange extract to a large bowl and mix until smooth.

Once the cake is cooled, pour the icing on top.

Lemon Cream Cheese Frosting with Natural Turmeric Color

This lemony cream cheese frosting is perfect for a lemon or vanilla cake, or cupcakes. It’s light and tangy, with just the right amount of sweet, and colored naturally by our turmeric yellow.

MAKES: 1 PINT FROSTING

INGREDIENTS

8 ounces cream cheese, room temp
½ stick butter, room temp
Color Kitchen Plain Frosting Mix
Natural nonpareil sprinkles
1 ½ tsp natural lemon extract
½ tsp vanilla extract
a pinch of salt

DIRECTIONS

In a medium sized bowl, add cream cheese and butter and beat until creamy. Add lemon extract, vanilla and salt and blend.

In another bowl mix dry ingredients: powdered sugar and yellow color from Frosting Mix. Set aside sprinkles.

On low, slowly add dry ingredients until completely blended. Chill before frosting cakes or cupcakes.

Top with dye-free sprinkles and garnish with lemon twists (optional).

4th of July Cupcakes | Gluten-free

Happy 4th! Celebrate with gluten-free cupcakes topped with naturally colored buttercream.

CUPCAKES

1 ¼ cups all purpose gluten free flour (I used @bobsredmill)
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
2 eggs, room temp
6 tbsp non-dairy butter
½ cup coconut sugar
½ cup non dairy milk
1 ½ tbsp avocado oil, or neutral oil
1 tbsp vanilla extract

BUTTERCREAM

4 cups unrefined powdered sugar or powdered monkfruit
1 cup non-dairy butter
2 tbsp non-dairy milk
1 tsp vanilla extract
¼ cup red, white & blue sprinkles
1 Color Kitchen Blue and Pink Color Packets (add a little Orange to Pink for deeper red color)

DIRECTIONS

Preheat oven to 350F and line muffin tin with wrappers.

In a medium bowl, mix together flour, baking powder/soda and salt.

In another large bowl, beat together coconut sugar & non-dairy butter with a hand mixer or stand mixer for 3-5 mins until smooth. Do not skimp on the beating, this is what makes the cupcakes soft and fluffy!!

Now mix in eggs, milk, oil & vanilla and beat until well combined. Mix in dry ingredients and beat again until smooth and creamy, about 2 min.

Scoop batter into lined muffin tin, about 2/3 way up evenly across the 12 liners.

Bake 16-18 mins until tops are brown and bounce back when lightly poked. Let cool on cooling rack until completely cool.

Beat together all buttercream ingredients with a mixer until a smooth frosting forms. Divide up the frosting into 3 bowls and add ½ - full color packet into 2 bowls. Leave one bowl for white. Mix well. Add all 3 frostings into a piping bag, trying not to mix them.

Cut little circles into the cupcakes and remove the cake. Then fill with patriotic sprinkles (or berry jam!) and place the cake piece back on. Pipe frosting over, or frost each color with a butterknife. Store in fridge for up to 5 days in an airtight container.

~Gutsy Baker, Stephanie Charbonneau

EASY, Colorful Maple Syrup Icing | Natural

This simple icing recipe has just a few ingredients and you can make it in minutes.

MAKES: 2 CUPS

INGREDIENTS

3 cups powdered sugar
4 tbsp milk (or substitute)
¼ tsp vanilla
2 tsp maple syrup
1-2 Color Kitchen Color packets

DIRECTIONS

Mix dry ingredients (sugar and color).

Add milk, maple syrup and vanilla and blend until smooth. Add a little more milk if too thick.

Drizzle icing on cookies or dip and allow to dry overnight.

Remaining icing can be kept for 2 weeks in the refrigerator.

ANIMAL CRACKERS WITH MARBLED ICING | GLUTEN-FREE | ALLERGEN-FRIENDLY | VEGAN-FRIENDLY

Animal Cracker cookies are a childhood favorite, but not easily found with allergen-friendly or gluten-free options.

Here are a couple brands that make gluten-free and allergen-friendly animal crackers, but you’ll have to decorate them yourself to get those colorful cookies with nonpareil sprinkles: Glutino Animal Crackers (gluten and soy-free) and Kinnikinnick Gluten-free Animal Cookies (gluten-free, dairy-free, nut-free).

ICING

MAKES: About 5 dozen cookies

INGREDIENTS

1 Color Kitchen Frosting Mix (choose your color!) with sprinkles
1 additional Color Kitchen color packet
milk or substitute
vanilla
coconut oil (optional)

DIRECTIONS

Put powdered sugar in medium sized mixing bowl and add 3 tbsp milk and ½ tsp vanilla. Stir with spoon or hand mixer on low. Add 1-2 more tsp milk depending on desired thickness.

Mix until smooth. Pour ⅓ cup icing (each) into 2 small bowls. Set aside remaining icing for white.

Open color packets and add ½ tsp of color to each icing bowl and stir. Add more color to get deeper shades. Stir until all the powder color is dissolved. Keep unused color airtight in packets.

If icing is still too thick, add ½ tsp milk at a time and stir until desired consistency is reached. Add ½ tsp melted coconut oil for sheen.

Dip cookie half way in one color of icing and then in a second color and twist, to get a marbled effect. Or colors can be combined into one larger bowl. If combining, do not mix colors together, but swirl once with a spoon, so when dipping cookies get coated by multiple colors.

While still wet, add a pinch of sprinkles over cookies. Allow to dry overnight.

Colorful Tie Dye Cupcake | Dye-free | Natural

These Tie Dye cupcakes are swirling with color inside and out, made with only natural plant-based colors and ingredients!

MAKES 12-16 CUPCAKES

INGREDIENTS

CUPCAKES
1 cake/cupcake mix
2 Yellow Color Kitchen Color packets
2 Pink Color Kitchen Color packets
2 Blue Color Kitchen Color packets

FROSTING
1 Color Kitchen Plain Frosting Mix
1 Yellow Color Kitchen Color packet
1 Pink Color Kitchen Color packet
1 Blue Color Kitchen Color packet
1 Green Color Kitchen Color packet (optional)

DIRECTIONS

CUPCAKES
Preheat oven to 350 degrees. Prepare cupcake tins with liners.

Mix cupcake batter and split into 3 bowls. Add 2 color packets per bowl and blend until all the color is fully dissolved.

Put 1 tbsp each colored batter into each cupcake tin. Swirl with a spoon once.

Put in oven and bake for 20 minutes or until a cake tester inserted into the center of the cupcakes comes out clean.

Cool cupcakes before frosting.

FROSTING
Make frosting according to directions.

Add approx 1 color packet per ⅓ cup frosting.

Combine 3 frosting colors into a piping bag with star tip. Try to keep colors separated. Squeeze out a little bit of frosting until combined color swirl shows, then frost cupcakes.

Here are some suggested ratios per ⅓ cup frosting for saturated colors:

Purple: 1 tsp pink + 1 tsp blue
Green: 1 tsp blue + 1 tsp yellow (or 1 ½ tsp green)
Pink: 1 tsp pink
Blue: 1 tsp blue

Springtime Shades-Color Mixing for Frostings | Natural | Dye-free

The possibilities are endless. Naturally colorful powder pigments don't dilute your frosting, so you can make a visual impact with saturated hues, or a subtle lovely tint with just a wink of color.

INGREDIENTS

1 pint frosting (handmade or store bought)
Color Kitchen Color packets (see mixing instructions below)

FROSTING RECIPE
4 tbsp unsalted butter (room temp)
2 cups powdered sugar
2 tbsp milk (or milk substitute)
½ tsp vanilla extract

DIRECTIONS

If making frosting from scratch, blend color with dry ingredients before hydrating or mix color powder with a very small amount of water (approx ¼ tsp liquid to 1 ¼ tsp color) to make a paste.

For premade frosting, mix directly into frosting and mix until color is fully blended. Color will continue to saturate and intensify over the next day.

Here are some suggested ratios per pint of buttercream frosting:

Magenta: 2 tsp pink
Light Lavender: ¼ tsp blue + ¼ tsp pink
Purple: 1 pink tsp + 1 blue tsp
Strawberry Pink: ½ tsp pink
Periwinkle Blue: ½ tsp blue
Sky Blue: 2 tsp blue
Deep Orange: 2 tsp orange

Watercolor Cookies with Cream Cheese Glaze | Natural

Unleash your inner artist with these delicious blank canvases!

INGREDIENTS

CREAM CHEESE COOKIES
2 cups unsalted butter, room temperature
8 oz package of cream cheese, softened to room temperature 
2 cups of granulated unbleached sugar cane
2 large egg yolks
1 tsp vanilla extract
¼ tsp almond extract 
4 ¾  cups unbleached, all purpose flour
½ tsp sea salt

CREAM CHEESE GLAZE 
4 oz of cream cheese, softened at room temperature
4 tbsp buttermilk (or any type of milk or cream)
3 cups organic powdered sugar
1 tsp vanilla bean extract
2-3 Color Kitchen Color packets for "gel" (powdered colors with a few drops of water or glycerin) 
1 cup of additional powdered sugar set aside for the piping

DIRECTIONS

COOKIE
Preheat oven to 350 degrees.

In a large mixing bowl using the paddle attachment, cream together the butter, cream-cheese and sugar until light and fluffy.

Add the egg yolks and extract and mix until smooth.

Add the flour and salt, mix until combined but don't over mix!

In plastic wrap, chill the dough for 2 hours (or up to 12 hours).

Take the dough out of the refrigerator and let it rest at room temperature until it is pliable enough to roll out.  Line baking sheets with parchment paper or silpat liners.  

Roll the dough onto a *lightly* floured surface between ¼"-½" thick. Thinner cookies will bake up crispier and thicker dough will be softer.  Use cookie cutters to cut into shapes and place them 2" apart on the prepared baking sheets. 

Bake for 7-12 minutes depending on the cookie size. If the centers puff up while baking, they will be soft. If they start to brown on the edges, they will be crispier in texture.  Pull them out before they start to brown if you want a softer cookie.

Cool the cookie completely before removing off the paper, otherwise they will break easily. Glaze and frost as desired! 

GLAZE  
For the flooding:

Mix together the cream cheese and 3 cups of powdered sugar with a paddle attachment until the mixture is smooth and there are no lumps. 

Add the buttermilk and extracts of your choice for desired flavor.  Continue to beat until smooth and creamy.  (If you can't get the lumps to dissolve, gently warm up this mixture over a double boiler or microwave for a few seconds.)

Remove the contents of the bowl and divide into several smaller bowls to add the coloring.  Save one cup of the mixture in the mixing bowl. The runny mixture will be used for "flooding."   and the remaining 1 cup mixture will be thickened for piping the borders. 

Add 1 cup of powdered sugar to the remaining mixture and mix until smooth.  You may need more or less depending how much buttermilk and powdered sugar you added. If you get it too thick you can add a spoon full of buttermilk at a time and/or add more powdered sugar if it is too runny.  The goal is to thicken it up enough to be able use for piping a border around the edge of the cookie to hold its shape.  If it's too runny, it will slowly drip off your cookie onto the pan.  

Pipe a border around each cookie shape and while this is setting up you can start mixing up your flooding colors. 

COLOR GEL
In a small bowl add ¼ tsp water or glycerin to 1 tsp color powder.
Blend with brush or spoon until color is dissolved.
Add another ½ tsp water and blend.
Colors will be concentrated.

WATERCOLOR EFFECT
To create a marbled "watercolor" effect, divide up your flooding icing into 2-3 colors. Mix in a few drops of your pre-mixed “gel” coloring until you get at least one medium-darker shade and 1-2 colors in white or pastel shades.   

Pipe a little swirl of each color onto a cookie and continue swirling it around until it reaches the edge of your border.  Avoid over mixing so that your colors stay defined. 

To get splattered effect, tap brush on top of glazed cookie..

Color tips:  The medium-dark shade will blend in with the lighter white or pastel shade and create a 3rd color so keep this in mind when choosing colors. If you use all pastel colors for example, you won't be able to see the marble effect.    

The bright pink and yellow mixed together created a peachy orange hue when swirled.  We used uncolored white, yellow and pink to create this effect.  

Choose primary colors that make secondary colors, such as blue and pink will create purple when mixed.  Blue and green create a foamy sea green, and so on...    

Colors like purple and yellow swirled together will produce a muddy-brown color when mixed.

NOTE: This glaze will not harden up like royal icing and will take much longer to dry, but it is a delicious substitute   We especially love the "brown sugar" flavor of the unbleached organic sugar cane, but you can use white sugar instead. 

Recipe by: Kayla Peters, The Round House Bakery

Galaxy Doughnuts | Dye-free | Natural

These little gems are out of this world. Color glaze with our plant-based extracts and take your treats to another dimension!

MAKES: GLAZE FOR 2 DOZEN DOUGHNUTS

INGREDIENTS

1-2 dozen doughnuts
2 cups powdered sugar
¼ cup coconut milk or any milk equivalent
1 tbsp coconut oil (melted)
½ tsp Color Kitchen vanilla extract
1 Blue Color Kitchen Color packet
1 Pink Color Kitchen Color packet
sparking sugar (recommend Bob’s Red Mill cane sparkling sugar)
black cocoa (optional)

DIRECTIONS

Split powdered sugar into 4 bowls, ½ cup each. Add ½ tsp pink color to one bowl, ½ tsp blue color to second bowl, and ½ tsp pink color and ½ tsp blue color to third (for purple). Leave fourth bowl plain for white glaze. Blend color with powdered sugar.

In another bowl whisk together the milk, coconut oil and vanilla. Add equal parts of the liquid mixture (4 tsp) to the colored powdered sugar bowls and mix each with a spoon until all the color is dissolved. If coconut oil begins to harden, put bowl in microwave for 10 seconds and stir until coconut clumps have dissolved.

with black cocoa (optional)

In a shallow tray pour all the color glazes in separate parts of the bowl and swirl very lightly with a spoon to make a spiral pattern. Splatter top with ½ tsp black cocoa powder.

Dip doughnuts and swirl to cover top.

Place icing-side up on a wire rack over a baking sheet to maintain dripped icing.

Sprinkle tops with sparkling sugar and let dry.

BAKERS NOTE: For a little extra, dip in colored chocolate after glaze has dried!

Colorful Frosting | Natural | Artificial Dye-free

Basic colorful Buttercream frosting. Use ½ tsp (approx ½ color packet) for pastels or 1 ½ - 2 tsp color (1 + packets) for richer colors.

MAKES: 1 CUP

INGREDIENTS

4 tbsp unsalted butter (room temp)
2 cups powdered sugar
2 tbsp milk (or milk substitute)
½ tsp vanilla extract
½ or more Color Kitchen Color packets

DIRECTIONS

Mix dry ingredients: sugar and color.

In a separate bowl beat butter, milk and vanilla until light and fluffy.

Add color and sugar mix slowly and beat 1 more minute, or until color is fully blended.

Can be refrigerated for 2-3 weeks.

Natural Pastel Vegan Buttercream Frosting | Artificial Dye-free

It’s easy to make Vegan Buttercream Frosting in a array of subtle hues with just a few simple steps. This delicious frosting for decorating cakes, cupcakes and all your favorite treats, creates a naturally colorful palette.

INGREDIENTS

6 cups organic powdered sugar
1 cup vegan butter (1 stick = ½ cup )
½ cup coconut or other dairy-free milk, full fat
2 Color Kitchen Color packets
1 tsp vanilla extract

DIRECTIONS

1. Soften butter and put in a large mixing bowl. Beat with electric hand mixer until light and fluffy. Add vanilla and mix for 1 minute.

2. Add powdered sugar slowly and fully combine. Mix several more minutes until fluffy.

3. Put 1 cup of frosting into several small bowls.

4. Add color (amounts below) and blend with electric hand mixer. Recommended: use 1 paddle attachment to fit into the smaller bowl.

COLOR MIXING

LEMON: 1 tsp yellow

LIME: ½ yellow tsp + ⅛ blue tsp

AVOCADO: ¼ yellow tsp + ¼ blue tsp

SEA: ½ tsp blue

PERIWINKLE: ½ blue tsp + ⅛ pink tsp

LAVENDER: ¼ tsp pink + ¼ blue tsp

ROSE: ½ tsp pink

GINGER: ½ pink tsp + ½ yellow tsp + ⅛ blue tsp

How to Make Natural Black Frosting & Icing | Artificial Dye-free

While there isn’t a natural black food color approved by the FDA, a great alternative is black cocoa powder (dutch cocoa) to get a dark saturated black color.

INGREDIENTS

BLACK FROSTING

2 cups powdered sugar
4 tbsp unsalted butter (room temp)
2 tbsp milk (or milk substitute)
½ tsp vanilla extract
2 tbsp black cocoa
½ Red Velvet Color Kitchen Color packet (optional)

DIRECTIONS

Mix all ingredients but the color together with hand mixer until smooth.

Split frosting into 2 bowls and add black cocoa to one and red velvet color to the other. Blend each until color is fully incorporated.

Combine 2 colors into a piping bag with star tip. Try to keep the black on one side of bag and the red color on other side.

Frost color swirl.

INGREDIENTS

BLACK ICING

1 cup powdered sugar
1 ½ tbsp black cocoa
1 ½ tbsp milk

DIRECTIONS

Mix powdered sugar and black cocoa together. Then slowly add milk. Blend until smooth and drizzle on cookies or pastries.

Red Velvet Doughnut Glaze | Dye-free

Decadent, delightful and delicious — that’s what 1 dozen homemade red velvet donuts mean to us!

MAKES: GLAZE FOR 1 DOZEN

INGREDIENTS

2 cups powdered sugar
¼ cup whole milk
1 tsp vanilla extract
1 tbsp Red Velvet Color Kitchen Color

DIRECTIONS

In medium-sized bowl combine powdered sugar and red velvet color.

In medium saucepan mix milk and vanilla over low heat.

Sift in sugar and color mixture, whisking slowly.

Mix until all the sugar and color are dissolved.

Remove glaze from heat and place over a bowl of warmed water.

Dip tops of each doughnut separately in glaze and set on a rack to dry.

Naturally Colored Shredded Coconut | Artificial Dye-free

Jazz up any dessert by topping with colorful coconut!

INGREDIENTS

2-3 ColorKitchen Color packets (mix colors-see below)
1 cup shredded coconut

DIRECTIONS

Mix color with ¼ tsp water in a container with lid (tupperware works great) and stir to dissolve.

Add coconut and ¼ cup water. Place lid on container and shake to coat coconut with color.

Once mixed, put on a baking tray and set out to dry.

To speed up drying process, put tray in oven on warm and check every 5 minutes to make sure coconut is not turning brown and color does not fade.

1 Color Packet (3g - 1 ½ tsp)

PINK: 1 Pink ColorKitchen Color packet
YELLOW: 1 Yellow ColorKitchen Color packet
BLUE: 1 Blue ColorKitchen Color packet
LIME GREEN: ½ Blue, 1 Yellow ColorKitchen Color Packet
ORANGE: 1 Orange ColorKitchen Color packet
PURPLE: ½ Blue, ½ Pink ColorKitchen Color packet
RED: ½ Orange, 1 Pink Colorkitchen Color packet, or 1 tsp ColorKitchen Red Velvet Color

Bundt Cake Glaze | Dye-free

You can’t have a bundt cake without glaze. Make it pop with any plant-based color. Enough said!

MAKES: GLAZE FOR 1 BUNDT CAKE

INGREDIENTS

2 cups powdered sugar
⅓ cup butter
1 ½ tsp vanilla
2 tbsp water
1 Color Kitchen Color packet

DIRECTIONS

Melt butter in a saucepan.

In separate bowl blend powdered sugar and color.

Stir in with melted butter and add water slowly. Mix until blended smooth.

Pour over and cover cake. Let cool before enjoying.

Naturally Red Frosting | Artificial Dye-free

Color Kitchen’s natural Red Velvet Color creates a wonderfully natural bright red for frostings.

INGREDIENTS

1 pint frosting (handmade or store bought)
1 Red Velvet Color Kitchen Color packet
For color variation add Orange or Blue Color Kitchen Color packets (see mixing instructions below)

DIRECTIONS

If making frosting from scratch, blend color with dry ingredients before hydrating or mix color powder with a very small amount of water (approx ¼ tsp liquid to 1 ¼ tsp color) to make a paste.

For premade frosting, mix directly into frosting and mix until color is fully blended. Color will continue to saturate and intensify over the next day.

COLOR MIXING
For a fire engine red, add ½-1 packet Orange
For a purple add ½-1 packet Blue

Colorful Natural Cookie Glaze | Dye-free

You’ll love this quick and easy glaze recipe to drizzle on cookies, doughnuts and all your favorite treats.

INGREDIENTS

1 cup + 3 tbsp organic powdered sugar, sifted
2 tbsp water
1 tbsp natural flavor (optional)
½ tsp alcohol-free vanilla extract
½ Color Kitchen Color packet

DIRECTIONS

In a mixing bowl, add the powdered sugar, water, flavor, vanilla extract and color. Whisk or stir to combine completely into a smooth glaze.

Drizzle glaze over cookies and sprinkle with white pearls.