DO try this at home! Especially with the kids.
For some reason, the need for blue food coloring keeps coming up. And even though “all things in moderation” is a beloved maxim around here, I just can’t bring myself to buy the artificial stuff. The latest call for blue food coloring is this year’s (2015) Superbowl teams, both of which are proudly represented by shades of blue. I am thinking cupcakes. There are white frosting recipes out there for traditional cupcakes, or vegan, vegetarian, paleo, whatever you like! Why not dress them up with team colors?
There are not a lot of blue foods – purple potatoes, blue corn, blueberries all contain that lovely blue pigment. But how to extract that color?
Another option is blue butterfly pea powder. It is a beneficial, mild-flavored ingredient that is often used to make tea. An internet search will lead you to sources for this product, including organic options. Sadly, I do not have this in my pantry… but this is what is looks like…
Back to earth…
A product that I do have, that is inexpensive, and utterly cool for making blue food coloring is… wait for it… drumroll… red cabbage!
So, if you knew this already, you are not terribly impressed. But if this is something you have not tried, you should do so, just because it is easy, fun, and a great science/art combo lesson for the kids.
Start by slicing your red cabbage. Red cabbage is packed with vibrant color. Honestly, it is worth putting this cabbage on your plate JUST for the color.
Add your cabbage to an pot and cover with water. Bring the water to a boil and cook the cabbage for about 10 to 15 minutes. You are extracting all that beautiful purple color.
Strain out all that beautiful purple cabbage broth. Set the cabbage aside. The cabbage itself will look anemic, now that it has given you all its color. It has done its job. You need not keep it. But if you hate waste (like me), you can always throw it into a soup or casserole.
The vibrant purple broth is your prize…
Pour the purple broth into a sauce pot and cook on about a medium heat until it reduces.
Gently reduce until the broth thickens into a viscous syrup. One good-sized head of cabbage will reduce to about 1/4 cup syrup.
‘Love this color!
Before turning this blue, we have to take a moment and admire the purple. 🙂
The secret ingredient which turns this beautiful purple into beautiful deep blue is baking soda.
Add just a tiny pinch at a time. If you add too much, you will get green. That is fine if you are going for green, or making this a science project to show the kids all the beautiful colors you can make… but if you want blue…
Go slow! stiring in one tiny pinch at a time
… until you get the color you want.
When you sprinkle in your little pinch of baking soda, it immediately turns blue where it lands. So cool! (My apologies for the blurry image.)
After a couple of little sprinkles of baking powder stirred in, you can see the color changing. Can you see the almost greenish tinge on the side of the bowl? The concentration of baking soda is higher there.
With a gradual addition of more baking soda, success! We have blue!
This can be added to all sorts of foods as food coloring. However, anything acidic will further alter the pH balance and turn the product green. A non-acidic plain white frosting would be great! Something like acidic lemon frosting may not yield the color you want.
Mix in blue food coloring into frosting, adding a much as you like, until you are happy with the color.
If you are worried about cabbage taste, no need to fear! My taste-testers, who have very discriminating palates, did not even detect cabbage in the frosting. They also had no problem with beets in the red frosting – and there was a lot!
Important! Be sure to refrigerate this coloring! It is made with REAL FOOD and should be eaten quickly and kept refrigerated for freshness. We once made the mistake of leaving a cupcake out overnight. This was a bad idea.
Tip: Use a thick frosting. Mine was a bit too thin, It worked, but ran down the cupcakes a bit… especially the red beet frosting. When using beets, a butter cream frosting works great!
Being that this year’s match-up is Patriots vs Seahawks, if you need natural red coloring, beets are the go-to. And gray can be made from black cocoa powder, activated charcoal powder (which is a beneficial ingredient), or squid ink.
In the fridge, the red cabbage color does not last long. It is real food and real food goes bad fast. I would not try to keep it more than a couple days. However, it does freeze very well! Here is a picture from a batch of frozen cubes. When ready to use them, I will just let them thaw, add baking soda to adjust the color, and use it up immediately.
Red food coloring from beets – backtoherroots.com
Black/Gray food coloring – WikiHow
Seven Reasons I Hate Artificial Food Coloring from 100 days of Real Food
If you like this, please Pin, Share, and Like