Brown Powder Color for Creams/Icing

This powder is made from cabbage and other vegetables. It will make a tan color. If you add it to a white icing, it will take a LOT of color to make it dark brown.  Cocoa powder can also color icings brown!

There are about 6 teaspoons per .5 oz container.

Use about 1/2 tsp to replace 1 Tbsp of liquid color. Dissolve in neutral liquid ingredients like water or egg white and then add to creams or batters.

• NO artificial ingredients or FD&C dyes.  Ever.
• Titanium Dioxide is a naturally occurring oxide.
• Titanium dioxide and mica are used in colors for food and cosmetics.
• Carnauba wax comes from the leaves of the Copernicia prunifera palm.

Ingredients

Caramel Color, Class A (E150a), Spinach, Beet, Cabbage juice, tapioca starch. Non-GMO

Allergens

• Milk: NO
• Eggs: NO
• Peanuts: NO
• Tree nuts: NO
• Fish :NO
• Shellfish: NO
• Soy: NO
• Wheat: NO
• Gluten: NO

Use and Storage

USE: Powder colors are great for long shelf life, varied use and flexibility. Use about 1/2 tsp to replace 1 Tbsp of liquid color. Dissolve in neutral liquid ingredients like water or egg white and add to creams or batters. Terrific for meringue or macaroons, icings and decorating.
Color icings, batters or beverages. Add a little egg white or water and use like watercolors to paint cookies, icing surfaces, modeling chocolate. Can be used for face paint, hair dye or with homemade clays.

STORAGE: Powder colors will not spoil as long as they are kept dry and uncontaminated. Some colors may lose strength after a year or longer, but most will stay usable for many years. Keep them in a cool, dry space in air tight containers, away from heat and light. A cabinet or pantry is perfect!