Homemade Rainbow Chip Frosting

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 6 ounces (170g pure white chocolate, pure
  • 3 1/2 cups Confectioners' sugar
  • 1 Salt
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 6 oz Brick cream cheese
  • 3/4 cup Butter, unsalted

Found on sallysbakingaddiction.com

Ingredients

• 6 ounces (170g) pure white chocolate, coarsely chopped1
• food coloring: red, green, yellow, blue
• 3/4 cup (1.5 sticks or 172g) unsalted butter, softened to room temperature
• 6 ounces (170g) 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

Directions

• 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. Dont 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. Youll 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 youd 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. Youll have a few chips leftover. (Would be great for decorating the top of the cake/cupcakes/whatever youre making!) Store any leftover frosting or chips in the refrigerator. Make ahead tip: You can make this frosting 1 day before you need it. Keep it covered tightly in the refrigerator until ready to use.