All Natural Red Frosting
Author: Lail Hossain
Recipe type: Dessert
Cuisine: American
Ingredients
- 1 small beet
- 2 tablespoon granulated sugar
- 2 ounce Neufchâtel cheese
- 2 ounce mascarpone cheese
- ½ teaspoons pure vanilla extract
Instructions
- Peel, wash and cut beets into cubes.
- Sprinkle some water and cook in low heat.
- As the beet cooks, it will release deep red juice.
- Measure 6-8 spoons of juice. Set aside to cool.
- Whip the cheese, sugar and vanilla until smooth.
- Start adding the beet juice until desired color is achieved.
- Use the all natural red frosting to frost cakes or cookies.
Notes
The intensity of red color will be less if too much water is added to the beet.
You may need more or less juice depending on the beet quality and the color the juice produces.
Use the un-used cooked beets in salad or eat as is.
You can use either Neufchatel cheese or mascarpone cheese. I was planning to use only mascarpone but ran out, so added the Neufchatel instead of making a trip to the grocery.
We are not a big fan of buttercream frosting, but if you prefer, you can use the beet juice to your favorite buttercream frosting for an all natural red buttercream frosting.
You may need more or less juice depending on the beet quality and the color the juice produces.
Use the un-used cooked beets in salad or eat as is.
You can use either Neufchatel cheese or mascarpone cheese. I was planning to use only mascarpone but ran out, so added the Neufchatel instead of making a trip to the grocery.
We are not a big fan of buttercream frosting, but if you prefer, you can use the beet juice to your favorite buttercream frosting for an all natural red buttercream frosting.
Recipe by WithASpin at https://withaspin.com/2013/12/15/natural-green-and-red-cupcakes/