Rainbow Chip Frosting
This post may contain affiliate links. Read the full disclosure here.
Brighten up your baked creations with this deliciously sweet and tangy rainbow chip frosting! Perfect for piping or spreading, this vibrant frosting adds a pop of color to cakes, cupcakes, cookies, and beyond. Get creative and elevate your favorite treats with a swirl of this fun frosting!
Get ready for a flavor explosion with our Rainbow Chip Frosting! Imagine if a tub of funfetti frosting collided with creamy, delicious cream cheese frosting—now you’ve got the magic happening in this unique treat! It’s not your classic buttercream or cream cheese frosting; it’s a delightful fusion that stands alone in the frosting world!
And those vibrant rainbow chips? They’re not just sprinkles; they’re delightful pieces of colored white chocolate, adding an extra pop of sweetness and fun!
While it takes a bit more time and effort than traditional buttercream, this simple recipe is easy enough for anyone to conquer. Whether you’re icing a birthday cake, layering it in sandwich cookies, or adorning your favorite cupcakes, this frosting elevates every treat to a whole new level!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- White chocolate: Use white chocolate that comes in bars. These can be found in the baking aisle next to the chocolate chips.
- Food coloring: I like to use gel food coloring. They make packs that come with red, blue, yellow, and green.
- Cream cheese: This gives the frosting a slight tang. Be sure to let it soften at room temperature before using.
- Butter: Unsalted sweet cream butter is needed. Allow it to come to room temperature.
- Powdered sugar
- Heavy cream: The frosting will be silky and fluffy with the addition of a little cream.
- Vanilla: Pure vanilla extract will taste better than imitation.
- Salt: You only need a pinch!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Melt the white chocolate, then divide it between 4 bowls.
- Color each bowl with food coloring.
- Spread the colored white chocolate out into thin rectangles on parchment paper and freeze while you make the frosting.
- Beat the cream chees,e then add the butter and beat until combined and smooth.
- Add the powdered sugar a little at a time and beat until smooth.
- Beat in the heavy cream, vanilla, and salt until you have a smooth, creamy frosting.
- Chop the frozen white chocolate into small pieces and mix it into the frosting.
Tips For Success
- Looking to simplify this recipe? No problem! Just swap out the homemade rainbow chips for some colorful round flat sprinkles (also called quins) to save time and still add that fun pop of color!
- White chocolate can be tricky to melt; it tends to seize up easily. To get that creamy, smooth texture without any fuss, try melting it in the microwave at 50% power. Set your timer for 30 seconds at a time, and remember to give it a gentle stir between each interval. Patience is key.
- If you’re thinking about piping this frosting, I suggest grabbing a larger piping tip. It helps the rainbow chip pieces slide right through! My go-to choices for this recipe are the Wilton 1A and 8B tips.
- This recipe yields approximately 2 ½ cups of velvety frosting—perfect for generously frosting 12 cupcakes or a 9×13 cake. Want to make a stunning two-layer cake? Simply double the recipe by half for the perfect amount!
Tasty Ways to Use the Frosting
Rainbow Chip Frosting
Ingredients
- 5 ounces (141 g) white chocolate, roughly chopped
- food coloring, red, blue, yellow, & green
- 5 ounces (141 g) brick-style cream cheese, softened
- ¾ cup (169 g) unsalted butter, softened
- 3 ¼ cups (390 g) confectioners' sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Line a large baking pan with parchment paper and set aside.
- Add the chopped white chocolate to a bowl and microwave in 30-second intervals, stirring after each one, until melted and smooth.
- Divide the white chocolate between 4 small bowls. Add 1-2 drops of food coloring to each bowl and stir until all the food coloring is fully mixed in.
- Using the back of a spoon spread each of the colored white chocolate in a separate rectangle over the parchment line pan, making sure to spread in a thin layer.
- Freeze the white chocolate on the baking sheet for 10-15 minutes. Meanwhile, make the frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until smooth and free of lumps.
- Add the confectioners' sugar one cup at a time, mixing well after each addition. Stop to scrape down the sides and bottom of the bowl as needed.
- Mix in the heavy cream, vanilla, and salt until well combined and the frosting is fluffy.
- Remove the baking sheet from the freezer and chop each colored chocolate into small pieces. For easier piping, chop the chips small.
- Add all of the colored chocolate to the frosting and stir to combine.
- Use the frosting over cakes, cupcakes, and other desserts.
Notes
- White Chocolate: Avoid using white chocolate chips. Look for bars of baking chocolate, found right next to the chocolate chips. I prefer Baker’s or Ghirardelli brands.
- Storage: Frosting will keep for up to 4 days stored in an airtight container in the refrigerator. Bring to room temperature before using to frost desserts.
- Freeze: Frosting will keep for up to 3 months stored in the freezer. Thaw overnight in the refrigerator then bring to room temperature and stir well before using.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.