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Rainbow Chip Frosting

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A rich and creamy rainbow chip frosting packed with colorful bits of white chocolate for a fun, nostalgic finish on cakes and cupcakes.

Ingredients

4-ounce (113 g) white chocolate bar

1 1/2 cups (339 g) unsalted butter, at room temperature

4 ounces (113 g) full-fat cream cheese, at room temperature

5–6 cups (650–780 g) powdered sugar

1 tablespoon pure vanilla extract

1/4 teaspoon salt

Gel food colors (assorted)

Instructions

  1. Break the white chocolate into small pieces and melt in a microwave-safe bowl in 20–30 second intervals, stirring until smooth.
  2. Divide melted chocolate evenly into 4 bowls. Add a small amount of gel color to each and stir gently until combined.
  3. Spread each colored chocolate onto parchment paper in thin layers and let set until firm, about 10–15 minutes.
  4. Chop the set chocolate into very small pieces and set aside.
  5. In a stand mixer, beat butter for 3–5 minutes until light and fluffy. Add cream cheese and beat until smooth.
  6. Add 3 cups powdered sugar and vanilla extract, mix on low until combined, then beat until smooth.
  7. Add remaining powdered sugar and salt gradually, beating until light and fluffy. Adjust consistency with additional sugar if needed.
  8. Fold in chopped colored chocolate pieces with a spatula.
  9. Spread or pipe frosting onto completely cooled cakes or cupcakes.

Notes

Chop chocolate finely for easier piping and smoother texture.

Store frosting in an airtight container in the refrigerator for up to 4 days.

Let frosting come to room temperature and re-whip before using.

Use different color themes for holidays or special occasions.

Avoid overmixing colored chocolate to prevent seizing.

Nutrition

Find it online: https://chocolatecoveredamy.com/rainbow-chip-frosting/