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Homemade Rainbow Chip Frosting in a bowl with a spatula
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4.82 from 11 votes

Homemade Rainbow Chip Frosting Recipe

This Homemade Rainbow Chip Frosting recipe is so creamy and yummy, with tiny colorful chips of white chocolate throughout a sweet, slightly tangy, cream cheese frosting base!
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 172kcal
Author: Amy Nash


  • 6 ounces white chocolate coarsely chopped
  • food coloring: any four colors of your choice
  • ¾ cup butter softened to room temperature
  • 4 ounces cream cheese softened to room temperature
  • 4 cups powdered sugar
  • 1 ½ teaspoons vanilla
  • pinch of salt


  • Before beginning to melt the white chocolate, prep everything you need by pulling out a silicone baking mat or lining a baking sheet with parchment and grabbing 4 small bowls, 4 spoons, and the food coloring you plan to use to color the white chocolate.
  • Melt the white chocolate in a double boiler or a glass bowl set over a half-full pan of very hot, but not boiling, water.  Alternatively, you can microwave the white chocolate, stopping to stir every 20 seconds, until melted.
  • As soon as the chocolate is melted, divide it between the 4 small bowls and stir 2-3 drops of food coloring into each bowl. More food coloring may cause the white chocolate to seize up, so be cautious adding more.  Spread the colored white chocolate into 4 small rectangles on the silicone baking mat or parchment paper, then refrigerate for 15 minutes.
  • Meanwhile, prepare the frosting base by beating the butter and cream cheese together on high speed in a large bowl using a handheld mixer or stand mixer with a whisk attachment until smooth and creamy, about 3 minutes.  Add the powdered sugar, 1 cup at a time and mixing at low speed until combined before adding the next cup.  Beat in the vanilla and a pinch of salt and beat the frosting base until creamy.
  • Once set, remove the white chocolate from the refrigerator.  Transfer the colored rectangles to a cutting board and chop into tiny squares to make little chips.  Using a rubber spatula, fold the chips into the frosting base, adding just ⅓ of the chips at a time to ensure even distribution.
  • Frost your favorite cake or cupcakes and store any leftover frosting in the refrigerator.  Just let it come to room temperature before using.


Calories: 172kcal | Carbohydrates: 24g | Protein: 1g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 90mg | Sugar: 24g