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Aerial view of a cupcake that has been sliced in half laying face up on the counter top. The cupcake is topped with rainbow chip frosting and surrounded by sprinkles.

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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Prep Time: 20 minutes
Servings: 12 servings
Calories: 186kcal

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!
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Nutrition

Calories: 186kcal | Carbohydrates: 30g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 4mg | Sugar: 29g | Vitamin A: 236IU | Calcium: 3mg | Iron: 0.02mg