Rainbow Chip Frosting
Rainbow Chip Frosting is the stuff of childhood wonder! But now you don’t have to rely on Betty Crocker, you can make it yourself!
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Rainbow Chip Frosting Recipe
You better believe that when I was growing up, my frosting of choice for EVERY birthday cake was rainbow chip frosting. If you think I’m exaggerating, just know I once smuggled a container of this stuff out of our food storage for a late night snack.
But let’s be honest, as I’ve grown older, I’ve realized that homemade rainbow chip is really where it’s at. This rainbow chip frosting recipe keeps all of the nostalgia without the waxy aftertaste (sorry, not sorry) or trip to the store.
Quick to whip up and every bit as magical as the original, you can expect your rainbow chip frosting obsession to return one-hundred fold with this recipe.
Ingredients for Rainbow Chip Frosting
- White almond bark (3 oz) – You can use white chocolate, but I suggest almond bark because it always sets back up nicely. Candy melts would also work.
- Gel food coloring
- Butter – You can sub in margarine, but the frosting will be pretty yellow.
- Powdered sugar
- Heavy whipping cream – You can use milk if you’d prefer, but you will need significantly less because it is so much thinner.
- Vanilla extract
- Butter extract – You can use your favorite extracts instead, but I love the combo of the vanilla and butter in this.
How to Make Homemade Rainbow Chip Frosting
- Follow the instructions on the almond bark’s package to melt it completely.
- Divide into small bowls and color your desired colors.
- Spread the colored almond bark onto a parchment paper lined cookie sheet. Spread thin.
- Place the sheet pan into the freezer.
- While the almond bark is setting in the freezer, make the buttercream.
- In the bowl of a stand mixer, cream the butter on low speed until smooth.
- Add the powdered sugar 1/2 cup at a time. Add a splash of heavy cream to help the powdered sugar incorporate into the butter.
- Repeat this step until all of the powdered sugar is added.
- Add the extracts and then add more heavy cream to adjust the consistency of the icing.
- Take the almond bark out of the freezer and chop into small pieces.
- Pour the chopped almond bark into the frosting and mix until evenly distributed.
- Use on brownies, cookies or cakes. Enjoy!
How do I prevent the sprinkles from bleeding in the frosting?
Because we are using chocolate, not sprinkles, this frosting won’t bleed! As an added bonus, the rainbow chips will be soft when you eat them, not crunchy in your teeth.
What is the best way to store rainbow chip frosting?
Store this frosting in an airtight container in the fridge for a week or in the freezer for up to 3 months!
Other Delicious Frosting Recipes
Rainbow Chip Frosting
Ingredients
- 3 oz white almond bark
- 1-4 drops gel food coloring
- 1/2 cup butter
- 3 cups powdered sugar
- 1/2 cup heavy whipping cream (as needed)
- 2 tsp vanilla extract
- 1/4 tsp butter extract
Instructions
- Follow the instructions on the almond bark’s package to melt it completely.
- Divide into small bowls and color your desired colors.
- Spread the colored almond bark onto a parchment paper lined cookie sheet. Spread thin.
- Place the sheet pan into the freezer.
- While the almond bark is setting in the freezer, make the buttercream.
- In the bowl of a stand mixer, cream the butter on low speed until smooth.
- Add the powdered sugar 1/2 cup at a time.
- Add a splash of heavy cream to help the powdered sugar incorporate into the butter.
- Repeat this step until all of the powdered sugar is added.
- Add the extracts and then add more heavy cream to adjust the consistency of the icing.
- Take the almond bark out of the freezer and chop into small pieces.
- Pour the chopped almond bark into the frosting and mix until evenly distributed.
- Use on brownies, cookies or cakes. Enjoy!
