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 (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 6 ounces (170g) full-fat 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
- 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.
- 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.
- 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!)
- Store any leftover frosting or chips in the refrigerator.
Notes
- 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.
- Special Tools (affiliate links): Double Boiler or Glass Measuring Cup | Americolor Gel Food Coloring | Baking Sheet | Silicone Baking Mat or Parchment Paper | Electric Mixer (Handheld or Stand)
- 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.
- Adapted from Not Without Salt.