Think PINK…naturally and make this Dairy-Free Pink Frosting–The Perfect Butter Cream Alternative! Ditch artificial food colors and turn to fruits and veggies rich in color. With Valentine’s Day around the corner, today we’re looking at red beets for amazing rich pinks and reds.
Ahh beets…these awesome root vegetables contain powerful nutrients helping protect against heart disease and certain cancers. They also deliver BOLD color when baking and there certainly are different ways to capture the rich and pastel colors.
To draw out the pastel pink color from beets you can place beats in a small saucepan and cover them with water. Bring the water to a boil over medium heat, reduce heat and simmer until beets are tender—15 to 20 minutes. You should be left with rich red water and some awesome tender cooked beets. The remaining water becomes your food coloring. A few drops will add a pastel pink to your baking recipes.
Want a bold bright pink or red color? Place those tender cooked beets in ice water. Use your fingers to rub off beet skins. Puree’ the beets in a food processor. Add one tablespoon of beet puree, to boldly color your bakes goods or frosting. Take note that the more beet puree you use, you’ll also transfer some flavor. However, one tablespoon can give you a very rich pink color and you won’t taste the root.
Our the Progressive Nectar Test Kitchen came up with this Dairy Free PINK Frosting recipe—the perfect alternative butter cream. Gluten-Free, Dairy-Free—So delicious, so smooth, so creamy. Perfect for topping cookies, cupcakes, cakes etc. Great Valentine Day Frosting, baby showers, princess parties, breast cancer awareness—anything PINK!
Dairy Free PINK Frosting
- 4-6 tablespoons coconut milk
- 1 teaspoon gluten-free vanilla extract
- 1/4 cup unrefined organic raw coconut oil—softened/room temperature
- 16 oz confectioners’ sugar
- 1 tsp red beet puree (1/4 beet steamed and mashed very fine)
Using an electric mixer, “cream” your organic raw coconut oil until smooth. Gradually add confectioners’ sugar, vanilla, beet puree and 1 tbsp of coconut milk. Add more coconut milk one tablespoon at a time until your frosting is smooth and fluffy. Too much milk causes this frosting to be runny. So take your time and let your mixer mix long enough so you see the frosting’s true texture throughout the mixing process.
Enjoy the process! You’ll love the final outcome.
Written By Devorah Ungerleider
Co-Founder and Culinary Editor