A little natural Halloween pearl for the curious, adventurous baker.
If you need to color some frosting a rich yellow or orange without artificial food coloring, try a dab or two of red palm shortening–and you’ll also pack in a smidge of vitamin E.
You’ll have to be willing to play with it though. My family made some cut-out cookies for our pumpkin carving night last week. I mixed together for the frosting: Spectrum “All Vegetable” palm shortening at room temperature (this is white and is not truly “vegetable shortening,” but palm shortening), powdered sugar, vanilla, and a dab of Nutiva’s red palm oil (which is a solid at room temperature) for color.
The ratios depend on how thick you’d like your frosting, how sweet, and the color you’re aiming for. My ratio was approximately 1 cup of Spectrum’s (white) “all vegetable” palm shortening to 1 cup of powdered sugar to 1 teaspoon of vanilla to about 2 tablespoons of red palm oil. All estimates. It will need played with. Taste as you add more red palm oil so that you don’t pick up any unwanted off-flavors associated with unrefined red palm oil. Mix with an electric mixer. This could be thinned by adding your choice of alternative milk.
Please note that there is controversy regarding palm-derived oils and the destructive clearing of land for palm plantations and displacement and endangerment of native animals.
Sustainable palm products do not completely eliminate these issues, but it is an important step at preserving land and animals while continuing the livelihood of the local people who rely on production.
I hope you all have a great weekend.