Naturally Colored Icing
 
Prep time
Total time
 
Author:
Serves: about ½ cup of icing
Ingredients
  • 1-2 tablespoons fruit puree or vegetable juice (I've used strawberry, raspberry, mango, blueberry purees and spinach juice)
  • 1 cup powdered sugar
  • ¼ teaspoon pure vanilla extract (almond extract would also be good!)
  • 1-2 teaspoons milk (optional, to thin the icing)
Instructions
  1. To prepare your fruit purees, blend ¼ - ½ cup of your desired fruit to a smooth consistency using a food processor or blender. Thawed frozen fruit works really well for this recipe because it's very juicy. For fruits with seeds or a thicker skin, like blueberries, push the puree through a fine mesh strainer so you have a smooth puree to add to your powdered sugar. You'll only need 1-2 tablespoons of puree for your icing, but you can freeze the remaining puree for another time.
  2. To prepare your spinach juice, blend ½ cup of spinach leaves with 2 tablespoons of water in a blender or food processor. Even if you aren't able to blend the spinach until it's smooth, you should still be able to blend it enough so that the water turns green. That is the "juice" you can add to your powdered sugar for a green colored icing.
  3. In a small bowl, add the powdered sugar and vanilla (or almond) extract. Add in 1-2 tablespoons of your fruit puree or vegetable juice, depending on how thin or thick you want your icing to be. If it's too thick, you can add 1-2 teaspoons of milk to thin it to your liking. If it's too thin, add more powdered sugar.
  4. Spread on your favorite sugar cookies, or use a DIY piping bag or squeeze bottle to pipe decorations.
Notes
This recipe will make one color of icing. Repeat the recipe using different fruit/vegetable colorings to make different colored icings.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/naturally-colored-icing/