How to Make Frosting Colors

Ice your cupcakes with every color imaginable from Food Network Magazine.
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Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

You can mix these colors with a standard box of red (r), yellow (y), blue (b) and green (g) food coloring. Mix 1 cup frosting with the drops indicated. (Don't be alarmed: 100 drops is only about 1 teaspoon.) If using store-bought white frosting, use the numbers in parentheses.

Raspberry Sorbet 150r (111r)

Cosmopolitan 45r, 5y (45r, 5y)

Cherry Blossom 11r, 3y (11r, 3y)

Bubble Gum 24r (26r)

Pink Lemonade 12r (14r)

Cotton Candy 6r (4r)

Rose Water 2r (1r)

Strawberry Shake 3r, 1y (3r, 1y)

Pink Grapefruit 4r, 3y (4r, 3y)

Circus Peanut 6r, 8y (6r, 8y)

Creamsicle 9r, 10y (11r, 9y)

Papaya 78r, 90y (45r, 80y)

Carrot Cake 50r, 45y (44r, 45y)

Orange Soda 33r, 90y (64r, 165y)

Apricot Jam 12r, 45y (15r, 45y)

Pineapple 2r, 22y (2r, 22y)

Pancake Batter 1r, 10y (1r, 10y)

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Mango 50y (120y)

Banana Pudding 14y (20y)

Lemon Bar 20y (49y)

Pina Colada 2y (3y)

Honeydew 2g, 5y (2g, 5y)

Sour Apple 5b, 45y (5b, 45y)

Granny Smith 10g, 25y (10g, 20y)

Key Lime 30g, 25y (30g, 25y)

Pistachio 22b, 24y (22b, 24y)

Dinner Mint 4b, 4y (4b, 4y)

Green Tea 10g, 5y (10g, 5y)

Margarita 1b, 1y (1b, 2y)

Lime Sherbet 10g (10g)

Grasshopper Pie 5b, 5g (5b, 6g)

Mint Chip 3b, 1g (3b, 3g)

Creme de Menthe 15b, 28g (15b, 28g)

Green Gummy 78g (78g)

Mojito 54b, 27y (54b, 27y)

Watermelon 46b, 78g (46b, 78g)

Blue Raspberry 120b, 30g (108b, 30g)

Wild Blueberry 61b (58b)

Jordan Almond 8b, 1r (12b)

Ice 5b, 1r (4b)

Blueberry Yogurt 5b, 3r (5b, 3r)

Dried Lavender 5b, 5r (20b, 24r)

Purple Cow 39b, 60r (39b, 60r)

Concord Grape 22b, 35r (20b, 24r)

Blackberry Pie 42b, 153r (42b, 153r)

Pinot Noir 80b, 180r (80b, 180r)

Next Up

Frost by Numbers: How to Make Frosting Colors

Make frosting in amazing new colors — with just a basic box of food coloring.

Color Your Cupcakes: A Food Coloring Guide

Creating colors is part art and part science, so get ready to play. While dabbling, we discovered that frostings and food colorings vary a lot; we prefer the intensity of gel to liquid. As you mix up a batch, find your favorites among ours, then debut your own hues along the way.