I've found I have issues with food colorings. The all-natural ones in the stores are expensive and hard to work with. But sometimes you want more than just chocolate or plain white frosting.
The key to this recipe is finding a nice soft seedless fruit jelly with lots of color. I used a home-made black currant jelly and it made a lovely pinkish purple frosting. You could also use Hibiscus syrup to flavor and color your frosting. (hibiscus and mint or hibiscus ginger and lemon) I haven't tried it with jams yet, but just be aware that if your jam or jelly has bits of fruit in it, they will be in the frosting, too.
Now I want to experiment with orange marmalade...
Simple Fruity Frosting
1/2 c. butter, softened
1/4 c. seedless jelly
3 c. powdered sugar
1-3 T. milk
Cream butter and jelly with powdered sugar. Beat for one minute.
If frosting is too stiff, add milk one tablespoon at a time, beating well after each addition, until you reach the desired consistency.
If frosting is too soft or runny, add powdered sugar 1/2 c. at a time until you reach the desired consistency.
Whip for 2-4 minutes until very light and fluffy. Use on your favorite cake or spread on graham crackers or use on cookies or whatever you like to do with frosting.