Rainbow Chip Frosting
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!
Servings 12
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.