Coloring frosting with natural dyes is easy. I know what you're thinking: spinach or beet juice in my buttercream frosting?! Yuck! But you will be amazed at how you don't even taste them, especially with the small quantities being used.
Ingredients
3 ¾ cups powdered sugar
½ cup butter, softened
1 tsp vanilla
3 Tbsp milk
Beet juice
Grape juice concentrate
Spinach juice
Carrot juice
Instructions
Cream the powdered sugar, butter, vanilla and milk until a smooth frosting forms.
Divide the frosting into separate bowls to make the different colors.
Adding the fruit/veggie juices will affect the consistency of the frosting so you can add more powdered sugar or reduce the amount of milk to compensate for the added liquid.
I made small quantities for experimental purposes but you can use the following ratios for any batch size.
You can also change the shade of color by adjusting the amount of fruit/veggie juice.
To make pink frosting, mix ¼ tsp beet juice with 2 Tbsp frosting. (I just used the juice from a can of beets.)
To make purple frosting, mix ¼ tsp grape juice concentrate with 2 Tbsp frosting. (*Make sure that the brand of juice you use doesn't add food coloring!)
To make green frosting, mix ½ tsp spinach juice with 2 Tbsp frosting.
To make orange frosting, mix ½ tsp carrot juice with 2 Tbsp frosting.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/natural-buttercream-frosting-dyes/