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rainbow chip frosting in a glass bowl

Homemade Rainbow Chip Frosting

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes
  • Yield: 2 and 1/2 cups
  • Category: Frosting
  • Method: No Bake
  • Cuisine: American

Description

Homemade sweet and creamy rainbow chip frosting tastes even better than the real deal!


Ingredients

  • 6 ounces (170g) pure white chocolate, coarsely chopped*
  • food coloring: red, green, yellow, blue
  • 3/4 cup (1.5 sticks or 172g) unsalted butter, softened to room temperature
  • 6 ounces (170g) brick cream cheese, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • salt, to taste

Instructions

  1. Melt the white chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the white chocolate every 20 seconds to help avoid seizing. Pour the white chocolate into 4 small bowls and stir in 2-3 drops of coloring to each. Don’t use too much food coloring, as your white chocolate will seize up. Spread chocolate out onto a silicone baking mat (recommended) or parchment paper-lined baking sheet. You’ll have 4 rectangles. Refrigerate for 15 minutes.
  2. Meanwhile, get started on the frosting base. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter and cream cheese together on high speed until completely smooth and creamy, about 3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in vanilla extract. Taste. Add a pinch of salt if you’d like. Set aside for a moment.
  3. Remove white chocolate from the refrigerator. The rectangles should peel easily off the silicone baking mat. Chop up into tiny squares or pieces. Fold a big handful of chips into the frosting using a rubber spatula. Add more if desired. You’ll have a few chips leftover. (Would be great for decorating the top of the cake/cupcakes/whatever you’re making!)
  4. Store any leftover frosting or chips in the refrigerator.

Notes

  1. Make Ahead Instructions: You can make this frosting 1 day before you need it. Keep it covered tightly in the refrigerator until ready to use.
  2. White Chocolate: I recommend Baker’s or Ghirardelli brands. They’re sold in bars in the baking aisle, typically right next to the chocolate chips.
  3. Adapted from Not Without Salt.

Keywords: rainbow chip frosting