If you’ve ever dumped a whole bottle of food coloring into a batch of frosting only to be left with a pale pastel hue instead of the deep, vibrant colors you were going for, you know that making bright frosting can be a challenge. That’s particularly true when it comes to natural food colorings, which are typically not as saturated.   But helpfully, there is a simple trick to amp up these natural dyes and achieve the super saturated colors of your dreams: Use an immersion blender. Popularized by content creators like  Adriana Patterson of Sugarologie  and used by food stylist Lydia Fournier in the King Arthur Test Kitchen, this technique involves beating food coloring into Swiss meringue buttercream to dramatically enhance the color. But what effect does it have on texture and taste? Before I share my testing, let’s dive into the science behind these colorful creations.…