Color Variations: For Natural, Non-Runny Colorants for Vegan Frosting:
Pink/Red: Freeze-dried raspberries or strawberries (ground to a fine powder in your blender), or beet powder.
Blue: Blue spirulina powder (mixes in without impacting taste).
Green: Matcha powder or spirulina powder.
Yellow/Orange: Turmeric (use sparingly to avoid taste) or annatto powder.
Brown: Cocoa powder or carob powder.
Mix Gradually: Add powders to the frosting slowly until the desired color is reached, as some (like turmeric or matcha) are very potent.

Flavor Variations: Chocolate: Add 2 tablespoons unsweetened cocoa powder plus 2–4 more tablespoons powdered sugar (cocoa is bitter, so it needs a little extra sweetness).
Lemon: Add 1–2 tablespoons fresh lemon juice or lemon zest plus 2–3 more tablespoons powdered sugar for balance.
Strawberry: Add 2–3 tablespoons freeze-dried strawberry powder (or blend freeze dried berries in your blender then add to the bowl) plus 1–3 tablespoons more powdered sugar.
Cinnamon: Add ½–1 teaspoon ground cinnamon and, if desired, 1–2 tablespoons powdered sugar.
Vanilla Bean: Add seeds from ½ vanilla bean or ½ teaspoon vanilla bean paste (no extra sugar needed).

Cooling: Make sure desserts are completely cooled before frosting or the frosting will melt. This is my favorite cupcake pan.

Sweetness: This frosting is intentionally not overly sweet. Add powdered sugar 1 tablespoon at a time if you prefer it sweeter.

Storage: Store frosting in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 5–10 minutes and stir before using.