Q&A for How to Make Frosting with Powdered Sugar

No, not if you don't want to. Food coloring is described as optional in the method.

No, powdered sugar has the correct consistency and using white sugar would just make sugary butter. White sugar is grainier than powdered sugar.

Try pink or purple, or whatever your mother's favorite color is.

Since this is a rather thin icing, you may have trouble with it spilling off the sides or leaking through the holes in a graham cracker, and it may not give you a good ratio of frosting to cracker. I would recommend looking for a fluffier frosting, like a buttercream, for something like a graham cracker sandwich.

Really, it depends on the amount of frosting you make. Say you make 4 pounds, and you make 25 cookies, you're really just diving the amounts.

You could add cocoa powder, but you'll likely need to adjust both the sugar and liquid amounts, depending on how much cocoa you use. The easiest way would be add a small amount of the cocoa, then check the consistency to see if it needs more liquid. And the best way to see if it needs more sugar is to taste it!

Technically, this is a glaze or an icing, not a frosting. I would not use this recipe on cupcakes. Check out How to Make Frosting instead.

Yes, you can. Start off with ½ cup creamy peanut butter and add additional milk to get the consistency you prefer.

Yes, of course, just like gingerbread houses! This would work, just make sure the consistency of the frosting is thick enough to hold the crackers in place and not ooze everywhere.