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

Blue Bubbly-Sparkling New Year's Eve Cocktail | Natural | Dye-free Blue

Ring in the New Year with Sparkling Blue Bubbly in just a few simple steps.

INGREDIENTS

1 bottle of champagne
½ Blue Color Kitchen Color packet 

DIRECTIONS

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.

CHAMPAGNE
Fill glasses with champagne.

Add a couple drops of color gel and stir lightly.

Enjoy!

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

Blue Moon Milkshake | Natural | Dye-free

Who doesn’t love a good milkshake? Make it blue, and voila! Even better.

MAKES: 2 MILKSHAKES

INGREDIENTS

510 g. (18 oz.) Vanilla Bean Ice Cream
¾ cup milk
2 tsp lemon flavor
1 tsp orange flavor
1 tsp all natural cherry flavor
1 Blue Color Kitchen Color packet

WHIPPED CREAM
½ cup heavy whipping cream
7 g. sugar
½ tsp vanilla extract
1 Color Kitchen Rainbow Sprinkles packet

DIRECTIONS

First, make the whipped cream. Using your stand mixer with whisk attachment, or with a hand mixer, add the heavy whipping cream, sugar and vanilla extract to the mixing bowl.

Whisk slowly at first, then gradually turning up the speed as the whipped cream thickens until you are at full speed. Whisk until the whipped cream is thick and doesn’t fall off the whisk.

Put whipped cream in a piping bag with decorating tip #846.

In a blender, add the ice cream, milk, lemon flavor, orange flavor, cherry flavor and blue dye. Blend until you have a smooth and creamy milkshake.

Pour into milkshake glasses and top with whipped cream.

Sprinkle with rainbow sprinkles!

Baker's Note: To make this vegan, just use organic vanilla vegan ice cream (like Coconut Bliss) and use organic coconut milk instead of milk! 

Cream Cheese Mints | Gluten-free | Natural

Feel like a fancy baker with these colorful creations. Practice your piping and your color combos, and see what you can come up with!

MAKES: 10 DOZEN

INGREDIENTS

8 oz. organic cream cheese (one package)
2 tbsp (28 g.) organic salted butter
1 tsp organic coconut oil
850 g. (6 cups) organic powdered sugar, sifted
1 tbsp organic peppermint flavor (or if you’re using extract only 1 ½ tsp)
2-3 Color Kitchen Color packets (yellow, pink, blue shown here)
water

DIRECTIONS

In the bowl of your stand mixer fitted with the paddle attachment, add the cream cheese, butter and coconut oil. Mix on low until combined then speed mixer up to high and whip for 1-2 minutes. 

Turn the speed down to medium and slowly incorporate all the powdered sugar. Once completely incorporated, scrape down the sides of the mixing bowl and add the vanilla extract and peppermint flavor. Then turn speed up to high and whip again for 1-2 minutes.

Separate into three different bowls, each bowl should have about 221 g. each.

In one bowl add ½ tsp yellow and just a drop of water on top of the yellow to help incorporate. Stir to combine completely.

In the second bowl, add ⅛ tsp pink and ⅛ tsp blue to make lavender and a drop of water. And in the third, add ¼ tsp blue and ¼ tsp yellow to make mint and a drop of water. Stir both so they are completely combined.

Put each color in a piping bag with decorating tip #864.

Line two baking sheets with parchment paper. Pipe little dollops onto a baking sheet with parchment paper.

Place in the fridge until set, about 6 hours or overnight.

Store in the fridge.

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!

Unicorn Toast Made | Natural | Dye-free

Transform your everyday toast into a magical unicorn surprise. What a fun way to start your day with your kiddos!

MAKES: ENOUGH CHEAM CHEESE FOR UP TO 10 SLICES

INGREDIENTS

1 block of cream cheese (or 8 oz whipped cream cheese)
1 Color Kitchen Unicorn Color Set
6-10 slices of toast or English muffins

DIRECTIONS

Split cream cheese into 4 sections into separate bowls.

Leave one bowl white. Add 1 tsp color in remaining bowls. For purple at ½ blue and ½ pink. For aqua add ½ blue and ½ green. Blend with a spoon until all the color is mixed. Whipped cream cheese is easier to blend.

Spread onto toast with an array of fun colors. Top with sprinkles and enjoy!

Colored Chocolate Decorated Fortune Cookies | Natural

Take your fortune cookies to a new level. Dipping and drizzling colored chocolate transforms your secret message-filled cookies, making them a fun treat for a special occasion or to giveaway as a gift.

INGREDIENTS

12 fortune cookies
2 cups white melting (recommended: ChocoMaker Fountain Formula)
2-3 Color Kitchen Color packets

DIRECTIONS

Melt chocolate for 1-2 minutes in microwave or on stovetop and stir. Do not overheat.

Once chocolate is melted add 1 color packet per ¼ cup melted chocolate. Work on 1 color at a time and stir until color is blended.

While chocolate is still melted, dip fortune cookies or drizzle over top.

Keep remaining white chocolate warm and then work on next colors.

Do not reheat.

Let cool before serving.

Rainbow Colored Pancakes | Gluten-free | Natural

Who doesn’t love rainbows? Who doesn’t love pancakes? Okay, so, rainbow pancakes it is!

MAKES: 12-16 PANCAKES

INGREDIENTS

Color Kitchen Gluten-free Rainbow Pancake Mix
1 ½ cup milk (or substitute)
2 tbsp melted butter or oil
2 eggs (or egg substitute)

DIRECTIONS

Blend pancake mix with milk, butter and eggs. Split batter into 4 bowls, approx ¾ cup each. Add 1 color packet to each bowl and blend until all the color has dissolved.

For more colors you can mix the colored batter.

COLOR MIXING
Purple mix equal parts pink and blue batter
Orange mix 2 parts yellow to 1 part pink batter

Cook on low heat so pancakes do not get too brown. Top with your favorites: fruits, syrup or nuts.

Red Velvet Ice Cream | Dye-free | Natural

Transform your plain vanilla ice cream into a chocolaty, tasty red velvet ice cream treat.

MAKES: 3-4 SCOOPS

INGREDIENTS

2 cups vanilla ice cream
1 Red Velvet Color Kitchen Color packet
3 tbsp yogurt
1 tbsp cocoa powder

DIRECTIONS

Add ice cream, red velvet color, yogurt and cocoa powder in blender and throughly mix. Enjoy as ice cream or a creamy milkshake.

Red Velvet Cake | Artificial Dye-Free

Our plant-based Red Velvet Color can be mixed with cake mixes, or with recipes from scratch to make a deep, rich red velvety cake.

When baking from scratch, it’s important to substitute baking powder for baking soda, and to use a non-alkalized cocoa powder.

SUGGESTED USE: 1 packet (13 grams) red velvet powder to 1lb. dry cake mix.

INGREDIENTS

½ cup butter (room temp)
1 ½ cup organic sugar
2 eggs
1 tsp vanilla
2 tbsp cocoa powder (non-alkalized)
1 Red Velvet Color Kitchen Color packet (13 grams, 3 tbsp)
1 tsp salt
1 tsp baking powder
2 ½ cups flour
1 cup buttermilk
1 tbsp vinegar

DIRECTIONS

Heat oven to 350 degrees. Butter two 9-inch cake pans and lightly dust with cocoa powder.

Mix butter, sugar, eggs and vanilla.

In a separate bowl mix dry ingredients: flour, red velvet powder color, cocoa powder, baking powder and salt.

Add vinegar to buttermilk.

Slowly add dry blend into butter mixture along with buttermilk/vinegar.

Divide batter evenly into 2 pans. Bake for 25-30 min. Cool on rack before frosting.

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.

Two-Tone Aquafaba Vegan Meringue Swirl Recipe | Natural | Dye-free

If you are a vegan baker or making the switch to a healthier plant-based diet, you’ve most likely heard about the egg replacement aquafaba. Vegan meringues are surprisingly easy to make with a few simple steps.

INGREDIENTS

liquid from 1 can of chick peas (aquafaba)
½ tsp cream of tartar or ½ tsp white vinegar
1 ¼ cup (125 g) powdered sugar
2 Color Kitchen Color packets
½ tsp vanilla

DIRECTIONS

Preheat oven to 225 degrees. Line two baking sheets with parchment paper. 

Drain chickpeas and put liquid (aquafaba) in medium bowl. Beat on high speed with mixer for 5 minutes or until stiff peaks form. Add cream of tartar and mix 1 more minute. Slowly add the sugar and whisk until the mixture is glossy. Add vanilla.

Split into 2 bowls and add 1 color packet into each. Beat each 2 minutes or until color fully blended.

Put equal parts of each color into piping bag with a star nozzle and pipe 2 inches apart.

Bake for 1 ½ to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool in oven for 1 more hour.

Fall Candy Corn Pancakes | Natural | Artificial dye-free

An easy, fun, healthy Fall or Halloween breakfast!

INGREDIENTS

PANCAKES
any pancake mix or recipe from scratch
1 Yellow Color Kitchen Color packet
1 Orange Color Kitchen Color packet
maple syrup
Yum Earth Candy Corn (optional)

WHIPPED CREAM
⅓ cup powdered sugar
1 ¼ cup heavy cream
1 tsp vanilla

DIRECTIONS

WHIPPED CREAM
Chill a medium-sized bowl in the freezer for at least 10 minutes.

Add heavy cream, sugar and vanilla extract.

Beat with an electric mixer on high speed until stiff peaks form. Keep in refrigerator until pancakes are ready.

PANCAKES
Make pancake mix according to instructions.

Once mixed, split into 2 bowls equally. Add Yellow color to one bowl and Orange to the other and blend fully until all the color is dissolved.

Use low heat to make pancakes.

Let cool slightly and top with whipped cream, syrup and candy corn.

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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.

Red Velvet Pancakes | Natural Color

Enjoy a decadent breakfast with red velvety pancakes! Add our natural Red Velvet Color to any favorite pancake mix.

MAKES: 12-16 PANCAKES

INGREDIENTS

1 Pancake mix of your choice
Buttermilk or kefir
1 Color Kitchen Red Velvet Color Packet

DIRECTIONS

In a large bowl mix 1 box pancake mix with natural Red Velvet Color. Then combine with the recommended ingredients. Substitute buttermilk or kefir for milk or water.

Heat griddle on low and add oil to prevent sticking.

Scoop ¼ cup batter into pan and cook on low heat. Once bubbles form, flip and cook on second side for a 1-2 minutes. Avoid browning.

Top with raspberries or strawberries, fresh whipped creme and a raspberry syrup.

So delish!

Green Eggs and Ham | Natural

A fun way to start your day!

Dr. Seuss reminds us to be willing to try new things, “You do not like them. So you say. Try them! Try them! And you may. Try them and you may, I say.”

INGREDIENTS

1 Green Color Kitchen Color packet
2-3 eggs
side of ham
1 tsp milk (optional)

DIRECTIONS

In a small bowl add 1 green packet and milk to your eggs and whisk.

Prepare eggs your favorite way. Serve with ham.

It’s that easy!

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