Honestly, there's no end to the different things you can flavor icing with. As long as you take into account the sugar, oil and moisture content of the flavoring, you can use anything. I like to use the Torani syrups for coffee. And I have used sugar free Jello - dissolved in water first. I also use jams and jellies. My favorite is prickly pear which is basically cactus fruit. It's the most beautiful color and has a really light, unusual flavor.