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Rainbow Chip Frosting
Yield: 6 cups
This homemade rainbow chip frosting recipe will be a new frosting favorite! The frosting is made with a creamy vanilla cream cheese buttercream with colorful white chocolate rainbow chips. Use this delicious frosting to make the best birthday cakes and cupcakes.
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
- 1 ⅓ cups (240 g) white chocolate chips (9 oz)
- 1 drop (1 drop) gel food coloring 4 colors
- 2 cups (454 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 5 cups (600 g) powdered sugar
- 3 tsp (3 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (60 ml) heavy cream
Instructions
Rainbow Chips
- Pour the white chocolate chips in a microwave-safe bowl. Heat the white chocolate in 15 second intervals, mixing in between each interval, until the chocolate is fully melted.
- Divide the white chocolate into 4 small bowls. Add in 1 drop of gel food coloring to each bowl and stir well. Note: If the chocolate seizes after you add the gel food coloring, add a few drops of vegetable oil and stir until it is smooth.
- Spread the colored chocolates into thin, rectangular shapes on a baking pan lined with a parchment paper sheet. Refrigerate for 15 minutes.
- Remove the white chocolate from the refrigerator and peel the solidified chocolate off the parchment paper or baking mat. Cut the chocolate into tiny pieces. Set aside.
Rainbow Chip Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until light, pale, and fluffy. Add in the softened cream cheese and continue to mix until the mixture is smooth.
- Add in the powdered sugar in two batches and mix on low speed after each addition until the powdered sugar is well combined with the butter. Add in the vanilla extract and salt and mix on low speed until smooth.
- Drizzle in the heavy cream. Turn the mixer to medium speed and whip the frosting for 3 to 5 minutes until it is smooth and creamy. Fold the rainbow chips into the frosting.
Notes
- If you want to make the frosting ahead of time, store the rainbow chips separately from the frosting.
- Store the frosting in an airtight container in the refrigerator for about 1 week. To use, bring the frosting to room temperature and rewhip until it is smooth and then fold in the rainbow chips.
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