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!
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Follow the instructions on the almond bark’s package to melt it completely.
- 2
Divide into small bowls and color your desired colors.
- 3
Spread the colored almond bark onto a parchment paper lined cookie sheet. Spread thin.
- 4
Place the sheet pan into the freezer.
- 5
While the almond bark is setting in the freezer, make the buttercream.
- 6
In the bowl of a stand mixer, cream the butter on low speed until smooth.
- 7
Add the powdered sugar 1/2 cup at a time.
- 8
Add a splash of heavy cream to help the powdered sugar incorporate into the butter.
- 9
Repeat this step until all of the powdered sugar is added.
- 10
Add the extracts and then add more heavy cream to adjust the consistency of the icing.
- 11
Take the almond bark out of the freezer and chop into small pieces.
- 12
Pour the chopped almond bark into the frosting and mix until evenly distributed.
- 13
Use on brownies, cookies or cakes. Enjoy!