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All Natural Homemade Food Coloring- want an All Natural solution to store bought food coloring? Simple make your own. The results are amazing!!

How to Make All Natural Homemade Food Coloring (Bold Baking Basics)

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Hi Bold Bakers!

Now more than ever we want to know what goes into our food.  What better way to know than to make your food yourself. Food dye has gotten a bad rap, so if you don’t want to use it or want an all natural solution then this is for you. 

Fruits, vegetables and spices have a strong pigment which is what makes them perfect for Homemade Food Coloring.

This dye isn’t as concentrated as regular dye so you might need to use more. It will work best for dying icing and frostings. For a cake, you will need to add more.

Does the All Natural Homemade Food Coloring taste like weird? Nope! You use such small amounts that you won’t taste the fruits and vegetables. Also, they are all quite mild flavored foods, with the exception of the Turmeric. Turmeric doesn’t actually have much taste, it is mostly used for its color. You will notice that this is the strongest homemade food coloring of them all and you only need to use very small amounts to get a strong yellow color.

If you want to make your own colors and expand your color wheel, you can mix two colors together to get a new one or use other fruits and vegetables like carrot juice. 

If you want to see my All Natural Homemade Food Coloring in action then check out my No-Bake Funfetti Cheesecake Recipe. This gorgeous pink colored cheesecake is all thanks to my food coloring. 

I like to be able to provided homemade solutions for baking ingredients so be sure to check out my more Bold Baking Basics like my Homemade Condensed Milk recipe and Egg Substitute tips.

Thanks to Leites Culinaria for the great All Natural Homemade Food Coloring recipes.

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Put good ingredients into your food and get great results out.

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Beets give you an amazing deep red, almost pink color. It looks beautiful and you don’t get the beet taste. And you can buy the bottles I used here on Amazon.com.

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I used Spinach to yield me a green food coloring, however you can use any leafy green that has a rich color.

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Turmeric is mostly used in cooking to color dishes a bright yellow. This makes it a great option to make All Natural Homemade yellow food coloring.

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Ironically, blueberries work so well for Homemade Purple Food Coloring, not blue like you might think.

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Raising your Bold Baking game by making your own All Natural Homemade Food Coloring!!! You will be amazed by the results.

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4.54 from 15 votes
All Natural Homemade Food Coloring
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Servings: 1 pint
Author: Leites Culinaria
Ingredients

  • Pink food coloring
  • 1/4 cup (60 g) cooked beets (canned or fresh)
  • ½ cup (4oz/115g) beet juice (from can or cooking liquid)
    Yellow food coloring
  • ½ cup (4oz/115g) water
  • 1 teaspoon ground turmeric
    Purple food coloring
  • ½ cup (4oz/115g) blueberries, fresh or frozen (if frozen and thawed)
  • cup (3oz /90g) water
    Green food coloring
  • 1 cup (1oz/30g) spinach, fresh or frozen (if frozen, thaw and drain)
  • ½ cup (4oz/115g) water
Instructions
  1. Pink
  2. In a blender or food processor, blend the beets and juice together until smooth. Pass through a sieve to remove the beets and save the beet liquid which is your food coloring.
  3. Store in an airtight container for up to 6 weeks in the refrigerator.
  4. Yellow
  5. In a small saucepan, simmer the water and turmeric for 2 to 3 minutes. Allow to fully cool.
  6. Store in an airtight container for up to 6 weeks in the refrigerator. Turmeric can stain, so use a container you don’t mind turning yellow.
  7. Purple
  8. In a blender or food processor, blend the blueberries and water together until smooth. I like to use frozen berries because they have better color when defrosted. Pass through a sieve to remove the skins and pulp from the mix so you are just left with the purple liquid.
  9. Store in an airtight container for up to 6 weeks in the refrigerator.
  10. Green
  11. If using fresh spinach, in a small saucepan, simmer the spinach and water for 2-3 minutes. Don’t cover the spinach as it will dull the green color. If using frozen and thawed spinach skip this step.
  12. In a blender or food processor, blend the spinach and water together until completely smooth. Pass through a sieve to remove the leaves.
  13. Store your green coloring in an airtight container for up to 6 weeks in the refrigerator.
  14. Add your Homemade All Natural Food Coloring to icings, frostings or batter. Add more coloring, if necessary.

 

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206 Comments

Write a Comment and Review

  1. Jingle on September 20, 2018 at 5:15 am

    Hi Gemma,

    Thanks for the great recipes! Will like to ask if these natural colourings will work on cookies too? If yes, will it be sufficient if I just add a few drops into the mixture (as I am afraid it will alter the ingredient proportions)?

    Thank you!

    • Gemma Stafford on September 22, 2018 at 9:02 am

      Hi Jingle,
      The color will be very light in a cookie. These colors work best in frostings and light colored cakes. For a strong color you will a manufactured one, a paste or a gel.
      You are right though, depending on how much you use you can unbalance a recipe, especially one where the water/liquid content is already small.
      Thank you for being in touch,
      Gemma 🙂

  2. Katie on September 14, 2018 at 8:54 am

    Have you ever tried mixing the yellow and red to make orange instead of using oranges?

    • Gemma Stafford on September 15, 2018 at 3:05 am

      Hi Katie,
      Yes, and this is a great way to work with a limited number of colors. Remember the rule for mixing paint colors, it is the same thing really!
      Gemma :0

  3. Neeti Tolia on September 7, 2018 at 8:01 am

    Hi Tried making blue colour with the red cabbage. It was great blue till I used it in my cake. When I added vinegar the blue turned out to be something else and now my cake is not looking interesting at all. How can I avoid such a situation?

    • Gemma Stafford on September 7, 2018 at 8:33 am

      Hi there,
      Oh dear! This is a great natural color to use in frostings, but not so much in a baked cake, it simply is not strong enough to hold up, and then it would react with the vinegar too, not good!
      To have a strong blue in a cake you will need a blue gel or paste. Blue is not a natural food color, you will need to buy it. I use Americolor brand and find them to be very good.
      I am sorry, that is the best advice I can offer for this issue,
      Gemma 🙂

  4. minza on August 23, 2018 at 10:47 pm

    .for cakes can we use turmerid powder as yellow food colour

    • Gemma Stafford on August 24, 2018 at 5:33 am

      Hi Minza,
      Yes! and this is a great question.
      A little goes a long way, you are not looking for flavor, just color. Turmeric also works as a preservative, so wil lkeep your cake good for a little longer. Try it, and tell us how it worked for you, but go easy with it!
      Gemma 🙂

  5. Maggie Herron on August 19, 2018 at 1:39 pm

    Thank you for the recipe. Can you store it in a freezer for long term storage? Also, how to achieve blue color?

    • Gemma Stafford on August 20, 2018 at 3:23 am

      Hi Maggie,
      You can store these in the fridge, but I am not too sure about freezing them.
      Blue color is not a natural color in food. There is a method using red cabbage, and bicarbonate of soda, and there are a number of recipes online for this.
      The issue, as with all natural colors, is getting the depth of color. I have not tries a blue, but I do know it works well enough, but in a pale color.
      Try it! It will take a bit of time, but I think it may be worthwhile,
      Gemma 🙂

  6. Corgi on August 5, 2018 at 10:18 am

    You can get an amazing sky blue from butterfly pea plant flowers. I would dump a handful into my rice cooker and by the time the rice was done, the petals had dissolved, just leaving bits of green flower-base to pick out, and the rice was gorgeous. All natural, no pesticides because I’d been able to grow the vines myself.

    • Gemma Stafford on August 6, 2018 at 4:16 am

      Hi there,
      Yes, and I have heard this before. The problem is that that flower does not seem to be widely available, someone tell me if it has another name here in the US and elsewhere.
      Great idea, and it most look amazing,
      Gemma 🙂

  7. Maria Pinto on July 26, 2018 at 3:17 pm

    Hi! I love this. Can I color whipped chickpea juice with this?
    Thank you! Love from Portugal
    (BTW, your homemade microwaved meals saved my first year of college! Can’t thank you enough for those)

    • Gemma Stafford on July 27, 2018 at 1:34 am

      Hi Maria,
      Whipped chick pea juice is also known as aquafaba, and is a great egg white substitute. I am not sure what your intention is for the dyed mousse, and the color you are trying to achieve, this will give you a really light color. I think I would add it to the water, see what happens,
      Gemma 🙂

  8. Mary on June 27, 2018 at 11:55 pm

    Hi Gemma, it’s indeed an eye opening, to read through your blog…Especially with natural dye. Have my daughter’s birthday coming up next week. Planning to make a pink n grey combination….Cake with an elephant…Gey and pink….How can I get a natural grey colour

    • Gemma Stafford on June 29, 2018 at 2:17 am

      Hi Mary,
      Haha! I was thinking put it in the washing machine 😉 Everything comes out grey eventually! Joking of course.
      This will be a challenge with natural colors for baking. Red, blue and green will give you a greyish color, but I do not have a natural blue. This is made with red cabbage, oddly.
      I have not tried this Mary, so I am a bit reluctant to weigh in too strongly. I think I would buy a black paste or gel to be sure that I get it right. It will take very little. There are a number of these on http://www.amazon.com, always a good place to research.
      I am sorry I have not been much help, but I would hate for you to be frustrated when making this special cake,
      Gemma 🙂

  9. Nividha on May 28, 2018 at 10:45 am

    What about Red Colour?
    How to make Red colour?

    • Gemma Stafford on May 29, 2018 at 3:22 am

      Hi there,
      Red is a difficult color to make naturally. It tends towards pink. Artificial is best for this deep color, natural colors are pale.
      Think about it, there are very few really red colors in nature. That is why the Cochinelle beetle was traditionally used for food coloring.
      Gemma 🙂

  10. ojay on May 22, 2018 at 8:27 am

    is it compulsory for me to use beets. can I used strawberry ?

    • Gemma Stafford on May 22, 2018 at 9:20 am

      Hi,

      beets are a really concentrated color and are best for dying.You can use strawberries but they are very light in color.

      Best,
      Gemma.

  11. Daniel on March 28, 2018 at 6:23 am

    Hi! Thanks for these tips, I’ve been making white frosting for way too long (2 years) and it’s time to give some color, but I didn’t want to use those fake colors, so I found this! Thank you so much!

    • Gemma Stafford on March 28, 2018 at 1:16 pm

      Hi Daniel.
      Good, I am happy that you are here with us. This colors will be pale, not the deep reds/blues/greens you will get with the artificial ones, paler, but really nice too,
      Gemma 😉

  12. Rose02 on March 23, 2018 at 11:38 pm

    Hi Gemma! I really loved this series..! Thanks Gemma for your wonderful recipes.. I have 1 doubt.. Can we use the red food colour made from beets in mirror glaze ? Hope you would reply! Thanks once again!

    • Gemma Stafford on March 24, 2018 at 3:31 am

      Hi Rose,
      It really depends on the depth of color you are looking for. I would say yes, but it will not be a deep red, more a pale pink!
      Beet powder, if you can get it will be a better color. Gel/paste for a really deep red.
      I hope this helps, good luck with your mirror glaze, do send us a photo,
      Gemma 🙂

      • Rose02 on March 25, 2018 at 5:45 am

        Thank you for replying! I really appreciate you.. being such a busy personality you try to clear our doubts!! Thank you for wishing me luck..! I do wait for your mirror glaze recipe..!! Love you lots <3

  13. Rose02 on March 23, 2018 at 9:09 am

    Thank you for giving us these kinds od recipes! I have 1 doubt. Can the red food made from beetroots be used in mirror glaze ? Hope you would reply.. Thank You once again..!! Lots of love <3

    • Gemma Stafford on March 25, 2018 at 5:39 am

      Hi Rose,
      I think I responded to this already, but just in case!
      Yes, but it will not give a deep red color. You will need a gel or paste to achieve this.
      I hope this helps,
      Gemma 🙂

      • Rose02 on March 25, 2018 at 5:46 am

        Oops! Sorry! Thank you for replying again!!

  14. Hana on March 19, 2018 at 1:51 am

    Hi Gemma, we are Indonesian used to make green food coloring with pandan leaf and suji leaf (kind of wild pandan leaf). It quite strong food coloring and it give some tropical aroma. So many Indonesian traditional dessert use this food coloring. By the way, it’s good to know that turmeric can be use for dessert, we usually just use it for savory dishes like curry. Thank you Gemma.

    • Gemma Stafford on March 19, 2018 at 9:05 am

      Hi Hana,
      Thank you for this, it is great to get your local knowledge. If I say we do not get that leaf here in the US I will probably not be right! But I never saw it.
      Thank you for your input,
      Gemma 🙂

      • Hana on March 20, 2018 at 5:22 pm

        Hi again Gemma, I think you may find pandan leaf in Asian grocery store, Thai section. Thai dessert use pandan leaf quite a lot.

        • Gemma Stafford on March 21, 2018 at 3:44 am

          Hi Hana,
          Thank you for that advice, I will take a look, always worth visiting the Asian Food Stores, lots of interesting things.
          Gemma 🙂

  15. Cat on February 28, 2018 at 9:07 pm

    Will these work in whipped cream? Or a whipped marscapone?

    • Gemma Stafford on March 1, 2018 at 7:09 am

      Hi Cat,
      Both whipped cream, and mascarpone are high in fat. Fat tends to reject water. A gel/paste/powder color will work better in this type of thing. It really depends on what end result you are looking for,
      Gemma 😉

  16. Tasha on February 9, 2018 at 10:19 am

    I was wondering I need to make homemade dye where my son is allergic to artificial red coloring. Kinda hard to make the perfect cake he wants when it has colors he is allergic to. (you be amazed how much stuff has red dye). so I see you have recipe for pink dye but what about red or black?

    • Gemma Stafford on February 10, 2018 at 5:46 am

      Hi Tasha,
      Red is not a naturally occurring color in nature, like green for instance, or like oranges from spices. There is a beetle (Cochineal) which is used to make some red color, but pure red is generally manufactured. Beets/beet powder tends to be more pink.
      Mixing red/blue/green will give you a grey, dark muddy color, but not black. Charcoal may be an option, but I do not know where you would get a food grade one!
      I am sorry, not much help I know,
      Gemma 🙂

      • Rebekah Franks on March 23, 2018 at 11:31 am

        There is food-grade activated charcoal powder, which many mix with water and drink for health benefits. It’s also found in holistic hygene products such as toothpaste, deodorant, shampoo, face wash, etc.

        Say we made these food colorings…my kiddos are obsessed with making slime. Is the shelf-life of the dye still applicable if used in something that isn’t going to be eaten in a few days?

        Thanks!

        • Gemma Stafford on March 24, 2018 at 9:04 am

          Hi there,
          Once food is cooked the dye is stabilized and all will be well.
          Food grade charcoal is used in things like black ice cream/licorice ice cream. I have not looked for it. Really it is added just for color, though it is used widely in medicine to absorb toxins etc. It is deemed to have health benefits but honestly I am not sure about it. It looks amazing though in ice cream, very impressive.
          Interesting stuff!
          Gemma 🙂

  17. Summer Hays on January 11, 2018 at 4:40 am

    Hi Gemma,
    I am going to use your marshmallow fondant recipe. I am concerned the water in the natural coloring will “melt” the fondant. What can I color the fondant with? Also, do you find any of these colors changing during the baking process? Thank you for sharing your gift.

    • Gemma Stafford on January 11, 2018 at 7:56 pm

      Hi Summer,

      You are dead right. The natural food colors would not work here. To color fondant you need a very concentrated liquid color so you don’t have to add loads in and mess with the fondant.

      On amazon they sell ‘Americolor’ thats a good brand.

      Also once you color the fondant it won’t change. 🙂

      Gemma.

  18. Ashu on January 9, 2018 at 11:07 am

    Hi Gemma,
    For how long the home made food coloring can be preserved? As I happened to make a lot I wanted to know for how long I can preserve it. Should it be preserved in refrigerator or freezer?

    Regards,
    Ashu

    • Gemma Stafford on January 9, 2018 at 5:28 pm

      They will keep in the fridge for 6 weeks, Ashu. However I actually keep them for around 9 weeks when I made them.

  19. Taz on January 6, 2018 at 8:05 am

    Hello Gemma, I just need to know if the turmeric will add any flavors to my desserts?
    Thanks again!

    • Gemma Stafford on January 6, 2018 at 9:23 pm

      great question. No you don’t have to worry. The yellow is the strongest color so you need even less of it to color your dessert 🙂

      Best of luck,
      Gemma.

  20. Steven on November 24, 2017 at 7:57 am

    Hi Gemma
    In your Video on Youtube (Making Natural Food Colouring), you used carrots to create the Orange Food Coloring!
    You never mentioned if the Carrot Juice after being Mushed, needs to be boiled down to concentrate ?
    Can anyone let me know if it needs a boil or is it good to go out of the Blender for Cake Icing Coloring ?
    I’ve tried boiling it and its a very strange consistency as its doing its thing !

    Thanks So Much
    Steven

    • Gemma Stafford on November 25, 2017 at 10:00 am

      hi Steven,
      No, I did not use carrots to make a food coloring! No idea where you got this idea.
      Yellow food coloring
      ½ cup (4oz/115g) water
      1 teaspoon ground turmeric
      I do not know how you would make a concentrated food coloring from carrots, go back to the recipe here.
      It is really hard to get a very strong color, particularly orange, using natural ingredients.
      Hope this will be alright for your need,
      Gemma 🙂

  21. Aisha on November 20, 2017 at 10:06 pm

    Hi Gemma! How do I cook the beats at home?

    • Gemma Stafford on November 21, 2017 at 1:16 am

      Hi Aisha,
      You can cook beets in a large pot on the stove, with the added lemon juice or vinegar.
      Google a method for the oven too. They are also delicious and nutritious to eat, and are great in a chocolate cake.
      Thank you for being in touch,
      Gemma 🙂

      • Aisha on November 25, 2017 at 4:01 pm

        So how do I cook it? How many beets do I add and how much vinegar or lemon juice? Like how many cups? And how much water? Sorry for being so precise but I’m kinda of a perfectionist. Btw, LOVE your videos!

        • Gemma Stafford on November 26, 2017 at 3:18 am

          Hi Aisha,
          Did you read the recipe? It is here on the website, the one you commented on!
          ¼ cup (60 g) cooked beets (canned or fresh)
          ½ cup (4oz/115g) beet juice (from can or cooking liquid)
          In a blender or food processor, blend the beets and juice together until smooth. Pass through a sieve to remove the beets and save the beet liquid which is your food coloring.
          Store in an airtight container for up to 6 weeks in the refrigerator.
          This is it!
          Gemma 🙂

  22. Kristin on October 24, 2017 at 4:23 pm

    Help! I need to make peanut free and food coloring free cupcakes with frosting-what do I use?

    • Gemma Stafford on October 25, 2017 at 1:30 am

      Haha! Kristin, I am tempted to say, no coloring and no peanuts!
      However, I presume you are serious. Take a look at the buttercream vanilla frosting here on the website, and the crazy cupcakes too, ( https://www.biggerbolderbaking.com/crazy-cupcakes/) really, a lot to choose from,
      Gemma 🙂

      • Emma on December 21, 2017 at 8:42 am

        Great recipes 😀 You have the patience of a saint to answer all these questions XD

        • Gemma Stafford on December 21, 2017 at 10:34 am

          Haha! Emma, thank you, sometimes I have to remind myself that a lot of bakers are new to the game, and need a little help, it is a learning curve!
          Thank you for your kind comment,
          Gemma 🙂

    • Heaven Cole on November 13, 2017 at 7:24 am

      Hi Gemma!
      I am looking into making all natural bath bombs, I love the recipe I have but the colors is where I’m having issues.
      I have looked into mica powders and all other options, do you think this food coloring recipe would work well in spa type products?

      • Gemma Stafford on November 14, 2017 at 6:00 am

        Hi there,
        In a word, no! I think the colors will be too weak to be any real addition to your recipe.
        The one which may do it for you is the beetroot. This color is really strong. It will be pink, rather than red.
        Turmeric may be worth a try for this purpose! I think it will be best to color the epsom salts for this, it will give you an indicator of the finished color.
        This is not my area of work, so I would not be too sure!
        Gemma 🙂

  23. Anna on October 23, 2017 at 7:45 am

    I tried the green color and I needed all to get my frosting to be a mild green. Did I add too much water or is there another trick to get the green color to be more vibrant?

    • Gemma Stafford on October 24, 2017 at 1:56 am

      Hi Anna,
      This is a very mild color. The proportion of spinach to water is 2:1.
      You can increase the spinach to increase the color, but do not increase the water. This will have the affect of increasing the depth of color, and there should not be any issues with taste.
      I hope this is of help,
      Gemma 🙂

  24. Mary on September 28, 2017 at 7:12 am

    Thank you for this…I am looking for a way to make my essential oil sugar scrubs prettier for gifts…but I think I will just decorate the bottles. Don’t want to risk hand stains and the liquid may dissolve the sugar. You have opened my world to cookie and cake decorating tho!!! Can’t wait to use these! Since my family rarely eats sugar or sweets we have little need for colorings, But we may need some for birthday and holiday baking. Would I be able to freeze the left over food colors for future use?

    • Gemma Stafford on September 28, 2017 at 7:33 am

      Hi Mary,
      Good, I am happy that you found something here for you,
      Gemma 🙂

  25. Jaslif on September 22, 2017 at 11:41 am

    Hi..madam..if I use this homemade beetroot red colour to my red velvet cake will effect the cakes taste..can we identify the beet taste from that cake?

    • Gemma Stafford on September 23, 2017 at 7:50 am

      Hi,

      So if you are only using a little you can’t taste it at all. if you use the whole bottle then yes, you would be able to taste it but I don’t you will be doing that :).

      You only need to use a little as the color is so strong.

      • Connie on November 28, 2017 at 5:52 pm

        I want to make red velvet cupcakes for Christmas and would like to use natural food dye. I am curious if your coloring from the beet recipe you used in your cake was a good red color?

        • Gemma Stafford on November 29, 2017 at 9:01 pm

          Hi Connie,

          Beet gives your cake a lovely red/pink color. I really like to use it. You do need to use more however then store bought color as it is not as concentrated.

          Hope this helps,
          Gemma.

  26. Mary Lagman on September 16, 2017 at 5:40 pm

    Hi! We have a project regarding natural food colors. Do you have any suggestions with exotic sources of natural colors? Like in scraps or peelings. Are there other unusual sources we can use?

    • Gemma Stafford on September 17, 2017 at 4:23 am

      Hi Mary,
      This is an interesting thing, and the way things were colored, organically, for ages, using what was available, in the local area.
      This explains the colors of tweeds in Ireland and Scotland, the the wonderful silks in places like India.
      Turmeric, is traditionally use as a colorant, not just for food, but for fabrics too. saffron too.
      Now for a blue color Red cabbage is used, with a touch of bicarbonate of soda. beets, raspberries are use to make pink, cranberries/beets/pomegranate juice to make red etc.
      You can have fun with this, there are lots of good sites out there, do a bit of research. It is a great science project for you,
      Gemma 🙂

  27. Natural Ideas, love it!! on September 6, 2017 at 7:02 pm

    Mother nature has given us so many good things in this world.

  28. rani nurmala on August 27, 2017 at 7:43 pm

    Hi Gemma
    I ‘am Rani from Indonesia, love your web & vlog, i ‘am working mom have 2 boys they are love muffin, donuts, ice cream, your recipe help me. most important we love it 😍
    By the way in indonesia for natural colouring we have “pandan” or “suji” leaf for green colour, more deep green.
    thank u Gemma, sending love from us 😍😘

    • Gemma Stafford on August 28, 2017 at 1:45 am

      Hi Rani,
      Thank you so much for your kind comments. I do a little about Pandan, but it is a rare ingredient here in the US, I think the tree is tropical and perhaps it does not grow so well here. I will be looking out for it now in Asian markets, thank you for letting us know,
      Gemma 🙂

      • Aurelia on January 29, 2018 at 3:56 pm

        Hi Gemma,

        Since you live in the US, I just wanted to add that pandan is also known as pandanus or as Hawaiians call it, Lauhala. If you live near a Pacific Islander community (Samoan/Fiji/Hawaiian) their specialty food stores might have it.

        Thanks for this video, I’m very excited to try these food colourings in homemade play dough I’m making for my little girl’s birthday.

        Cheers,
        Aurelia

        • Gemma Stafford on January 29, 2018 at 5:04 pm

          Oh good to know. I’ll keep an eye out for that.

          Good luck with your food dye,
          Gemma.

  29. Begum on August 15, 2017 at 7:53 am

    Hi Gemma, you make it look very easy for sure 🙂 Hopefully I will be able to make it as well. Not sure if this has been asked before. I will make my frosting from cream cheese, can I add from this natural colors with it? And what would be the ratio? Maybe you have a healthy frosting recipe on your website that I haven’t checked yet 🙈 Thank you

    • Gemma Stafford on August 18, 2017 at 3:16 am

      hi there,
      Yo ucan use these natural colors for all sorts of things. natural colors will not give you the intensity of color of manufactured gel colors, so you need to think about where you use it, and how much too. It will be trial and error for you! The simple glace/water frosting will take the color best. You can experiment.
      Frosting is by its’ nature sweet, and depending on the type, buttery too, so it is never going to be touted as ‘healthy’. The best way to reduce the sugar is to use less of the frosting, do not be too generous, this will do it!
      Gemma 🙂

  30. Sharon on August 14, 2017 at 6:54 pm

    Hi Gemma,
    Could i use the yellow colour from the tumeric to colour my swiss meringue buttercream? I actually did the tumeric food colour following your instructions, and as it is very liquidy, I’m worried about adding it to the frosting.
    Is there a maximum number of teaspoons of the colouring that you suggest not to exceed when adding it to the frosting (quantity approximately for frosting 24 cupcakes) ?

    • Gemma Stafford on August 15, 2017 at 1:40 am

      Hi Sharon,
      I really think you need to experiment with this. Adding it to the meringue may indeed destabilize it. Adding a touch of cream of tartar to the egg whites may change this, about 1/8 of a teaspoon per egg white should do it. A touch of lemon juice, in the bowl will give the same result. Gel colors are more concentrated, and I suppose they are developed for just the purpose of delivering a deep color. I am not sure you can get the same effect with a liquid color, though it will color, and I cannot see 1 – 2 teaspoons causing a problem for you. Whip the egg whites first, then add the color as you add the butter. Run an experiment with a small amount, this will tell you,
      Gemma 🙂

  31. Christina on August 13, 2017 at 6:44 am

    Hi Gemma,
    I’m so excited to try these colors. I was just wondering how long the shelf life is for them or how long I can store them before they need discarded. Thanks so much
    Christina

    • Gemma Stafford on August 13, 2017 at 9:28 am

      Hi Christina! They should last in an airtight container, and stored somewhere with not a lot of light, for several months. I hope you enjoy!

      • Christina on August 13, 2017 at 10:32 am

        Wonderful! Thank you so much!

  32. Jo on July 23, 2017 at 12:21 am

    Hi Gemma, great recipes! I’m really excited to try them. I was wondering – how long do the natural colours last for after you make them? And should they be refrigerated or stored in the pantry? I’m hoping to use them to dye bagels… wish me luck!!

    • Gemma Stafford on July 23, 2017 at 1:08 pm

      Hi Jo,
      I would store these in the fridge, it wil be best to keep them cool, though not essential.
      I do wish you luck! this is not the easiest dough to dye, as it is close and heavy, and these natural colors are weaker than commercially produced colors and gels. Let me know how this works,
      Gemma 🙂

  33. Delaney Westphal on July 18, 2017 at 2:02 pm

    Hello Gemma!

    I really love this recipe and your website! Even though I’m only twelve, I love making homemade cupcakes and pastries from scratch, and your Youtube and website has all sorts of cool things to make! I want to say good job!

    I also have a question, Will the Tumeric smell after its been cooked? Also, Will the particles float to the bottom after its been in the fridge for a little while?

    I just made some yellow, and its cooling right now, so maybe this comment is a little late.

    But lemme tell you so something, It smells so WEIRD. My whole family is outside now. ^0^

    Thanks, Delaney

    • Gemma Stafford on July 19, 2017 at 2:24 am

      Haha! Delaney, you really made me laugh! thank you for that.
      Turmeric is a funny thing, it really does not have much flavor, but it is very good for you!
      It may smell funny, but it will not taste, so your family are safe to return, all will be well.
      It is great that you are with us, and baking too,
      Gemma 🙂

  34. Caroline on June 23, 2017 at 9:48 pm

    Hi Gemma,

    Will the turmeric stain hands too, once added to icing? I don’t want the baby’s hands to turn yellow with her birthday smash cake. Thank you!

    • Gemma Stafford on June 25, 2017 at 1:47 am

      Hi Caroline,

      so it might stain her hands if she just touches the food dye but it won’t stain at all once mixed into a frosting or icing.

      Hope this helps,
      Gemma.

  35. M on June 15, 2017 at 9:49 am

    Coal and whipped cream

    • Gemma Stafford on June 16, 2017 at 4:07 am

      Do you mean fresh dairy cream?
      Q. Can you make fresh cream?

      GemmaThis is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  36. Yuwita Dewi on June 15, 2017 at 8:21 am

    Hi Gemma! I just came across your youtube channel recently and fell in love with all your creations immediately!!! I think you are absolutely amazing and inspiring! I love making character bentos for my children and always use natural colouring to colour the rice. Have you ever heard of Sweet Pea Flowers? They are very common here in Indonesia. They are great for natural blue colours!

    • Gemma Stafford on June 16, 2017 at 4:17 am

      Hi there,
      That really sounds delightful! well done you, lucky kids too!
      Sweet pea flowers grow here, but I have never hear of these being used as food coloring. Blue is a difficult color to make, so I will look this up, to see if I can get it right for me. I think the flower must be the same one as we have here. Thank you for this great idea, I appreciate your being with us,
      gemma 🙂

  37. Jesse Davis on June 12, 2017 at 9:37 am

    Any ideas for grey? I know you can mix red, blue and yellow but looking for an easier option.

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