Description
Rich, creamy homemade rainbow chip frosting bursting with bright, happy chunks of colored chocolate is easy to make and perfect for your next celebration!
Ingredients
- 4-ounce (113g) white chocolate bar
- 1 1/2 cup (339 g) unsalted butter, at room temperature
- 4 ounces (113g) full-fat cream cheese, at room temperature
- 5–6 cups (650-780g) powdered sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- Gel colors
Instructions
- In a microwave-safe bowl, break up the chocolate into small pieces. Slowly melt in the microwave in 20-30 second increments, stirring each time until the chocolate is melted and smooth.
- Divide the chocolate between 4 bowls, 1-ounce per bowl. Use a toothpick to add the gel colors to the chocolate, just a touch is needed, stir until incorporated, but don’t overmix (this can cause the chocolate to seize).
- Spread each color in a thin layer on a piece of parchment paper and allow the chocolate to set firm, either on the counter or place in the refrigerator for 10-15 minutes until it’s firm. Once firm, remove the chocolate dice it into very small pieces, and set aside.
- Next, whip the butter in a stand mixer using the paddle attachment for 3-5 minutes, occasionally scraping down the bowl. Beat until the butter is whipped to the same consistency as the cream cheese. Then add the cream cheese and combine it with the butter, beating until smooth.
- Add 3 cups of powdered sugar and vanilla extract, mix at low speed until the powdered sugar is incorporated, then increase the speed to high, beating for about 1 minute until well combined. Add the remaining 2 cups of powdered sugar and salt, beat at low speed until incorporated then increase the speed until it’s light and fluffy. Reserve 1 cup of powdered sugar to add if the frosting seems too thin, add ½ cup at a time until the desired consistency is reached.
- Once the frosting is whipped, add the chopped white chocolate, and incorporate it with a spatula, mixing to combine. Frost on cooled cupcakes or a cake.
Notes
Storing
- Prepared frosting or frosted cakes and cupcakes are fine to store at room temperature for 1-2 days, or you can keep them in the fridge. Once refrigerated, the frosting will harden, so it’s best served at room temperature. Refrigerated frosting will keep for up to 5 days.
- You can also freeze this frosting in an airtight container for up to 1-2 months
This is enough frosting to frost 24 cupcakes or a two-layer 8-inch cake. To frost a 9×13 inch cake, you can halve the recipe. I’d still make the same amount of rainbow chips, and just add as much as you’d like. You can use the leftovers for garnish.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 98
- Sugar: 11 g
- Sodium: 18 mg
- Fat: 5.9 g
- Carbohydrates: 11.2 g
- Fiber: 0 g
- Protein: 0.4 g
- Cholesterol: 12.8 mg