About 30 Minutes or Less, Dairy Free, Freezer Friendly, Gluten Free, Grain Free, Paleo Friendly, Recipes, Sweet, Vegetarian

Recipe: Gluten Free FUN Frosting with All Natural Food Coloring

So let’s just get this out of the way…I am terrible at decorating cakes, cookies, etc, so my apologies for the photo. BUT, you’ve got to admit, the colors are pretty awesome for something that’s not out of a laboratory. With all the fake and artificial ingredient-laden foods out there, it’s nice to come across something natural that’s also visually appealing and delicious. Now, I am talking frosting hear, so don’t confuse natural with healthy…just sayin.’   The basic frosting recipe is quick and pretty much fool-proof. It starts with a base frosting (which is white) but also gives you options on how to make those fun colors – and chances are, you already have the stuff you need to make it happen!

For a great sugar cookie cutout recipe, consider using the Minty Shamrock Shake recipe, minus the mint extract and parsley as a really good (and naturally sweetened) vehicle for this frosting!You can use other ingredients to color your frostings and baked goods and several websites, including Nourishing Joy  the provide different options for creating colors. Although they were the inspiration and initial guide to creating my versions of food coloring, please note their website IS NOT A GLUTEN FREE WEBSITE.

Gluten Free FUN Frosting with All Natural Food Coloring

Yield: About 1/2 Cup Frosting

Gluten Free FUN Frosting with All Natural Food Coloring

Always double check your ingredients for Gluten Free status before using!

If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!

Curious about ingredients used in this recipe? Click here for info and sources!


    For the Base Frosting (White) :
  • 1/2 Cup Palm Shortening
  • 6 Tablespoons Confectioner's Sugar
  • 2 Tablespoons Arrowroot
  • 1/8 teaspoon Sea Salt
  • 1 teaspoon Vanilla Extract
  • For the Food Coloring:
  • Turmeric for Yellow
  • Dried Parsley for Green
  • Pomegranate Juice for Pink
  • Red Cabbage for Lilac and Blue
  • Extracts (Almond, Mint, Anise, Lemon)
  • Cocoa Powder for Brown (or for chocolate lovers)


  1. Combine all frosting ingredients and whip until fluffy. Place in the refrigerator.
  2. To add color and flavor - Consider working in small quantities, tasting as you go, to adjust for hue and flavor intensity, then add additional ingredients to create the quantity you are looking for. You can also divide the frosting into several different small bowls and use several different colors and flavors.
  3. Brown - Beat 2 Tablespoons Cocoa Powder to the Frosting recipe.
  4. Yellow- For every 3 Tablespoons of frosting, start with 1/4 teaspoon of ground turmeric and 1/4 teaspoon of Lemon Extract. Beat until fluffy.
  5. Green- Grind/pulverize dried parsley into a powder (a spice or coffee grinder works well). Add 1 teaspoon of the parsley and 1/4 teaspoon of mint to 3 Tablespoons of frosting. Beat until fluffy.
  6. Pink, Lilac and Blue takes a little more work. To be able to whip into frosting, you'll need to make a syrup.
  7. Pink - Gently boil 1/2 cup Pomegranate juice and 2 Tablespoons Sugar until reduced to a syrup. Cool before adding to frosting. Start with 1 teaspoon Pom syrup for every 3 Tablespoons of frosting. Beat until fluffy.
  8. Lilac and Blue - Place 1 1/2 chopped red cabbage and 1 1/2 cups water into a saucepan and boil for 20 minutes. You should end up with a gorgeous purple liquid. Strain out the cabbage pieces and return the juice to the saucepan and begin simmering. Add 2 Tablespoons of sugar and gently boil until a syrup begins to form. Let cool. By itself, this coloring has an award smell and taste, so it'll need some extract to cover the cabbage-y likeness (mint is a good choice). If you plan to make both colors, divide the syrup in half and place in two ramekins.
  9. Lilac- Place 3 Tablespoons frosting, 1/2 teaspoon of purple syrup and 1/4 teaspoon of extract into a ramekin, adding additional color and extract to achieve the desired color and flavor. Once you are satisfied, add additional frosting, extract and color to make the ideal quantity for your use.
  10. Blue - Place the purple syrup in a ramekin along with 1/4 teaspoon extract. For best results, use a white ramekin or a glass ramekin placed on top of a white piece of paper so you can see the color as it changes. You'll now add baking soda, JUST A LITTLE AT A TIME (less than 1/8 teaspoon). Stir for 15-30 seconds (be patient! It takes a little time to get it to turn blue and you don't want to overdo the baking soda). If you want a deeper blue, add another pinch of baking soda and stir again for 15-30 seconds. In a small bowl, whip 3 Tablespoons of frosting with 1/2 teaspoon of blue color. Add additional color and extract, a few drops at a time to get the color and flavor you desire. Once you are satisfied, add additional frosting, extract and color to make the ideal quantity for your use.


For the brightest green, choose dried parsley that has the brightest color. Here is a great example

If you will be frosting a cake, you'll need to double or triple the ingredients. The recipe, as presented will frost about 8 cupcakes.


Boiling cabbage and water begins the process to make the lilac and blue colors.
Syrup in the making…this is Pom juice and sugar, after several minutes over heat, thickening into a syrup (that’s a spatula scraping the bottom of the pan). It’s almost ready!