Dye free icing is fairly easy to make. This recipe is free of dairy, egg, gluten and all the top 8 allergens. It only contains sugar, rice milk, and whatever fruit or veggie I have on hand to color it. Feel free to use whatever type of milk you normally use in your house.
The consistency of the icing all depends on how much liquid you add. Sometimes I want a drippy type of icing that I can pour on top of a cake and have pretty drip marks run down the edges. A drippy icing needs just a bit more liquid. Sometimes I want a firm icing so that I can decorate cookies easily without worrying about it running. A firm icing requires less liquid.
I use a hand blender and always make the lightest color first. I do this out of pure laziness…so I don’t have to wash the container and blender each time I make a different color. 🙂
I start with white. Simple. 1 cup of powdered sugar mixed with 1 Tbsp rice milk. Too runny? Add a bit more sugar. Too thick? Add a bit more liquid. Blend until creamy and spoon the mixture into a piping bag. I then twist the end and seal it with a twist tie.
Next is peach. The only orange thing that I had in my house was a cantaloupe. Carrot would have been perfect, but I made do with what I had. I blended 1 cup of powdered sugar, 1 Tbsp of rice milk, and a 1″ piece of cantaloupe (cut into pieces).
Pretty in pink is next in the lineup. Blend 1 cup of powdered sugar, 1 Tbsp or rice milk, and 1 fresh strawberry (cut into pieces). Voila…pink!
Green is easy peasy. Microwave 3 fresh spinach leaves with 1 tsp of water for 30 seconds and drain water. Blend 1 cup of powdered sugar, 1 Tbsp rice milk, and 3 spinach leaves and what do you get? Green!
Purple is last up on the list. Blend 1 cup of powdered sugar, 1 Tbsp rice milk, and 4 blueberries.
Here’s a great tip!
Do you still have icing left that you want to keep after decorating? Wrap the tips with a wet cloth to prevent the icing from drying out and clogging the bag.
Feel free to use mostly any type of fruit or veggie to dye your icing. I would definitely avoid using any type of citrus fruit though. The acidity of the fruit doesn’t mix well with the icing.