Oh the things you learn. Betty Crocker used to make Rainbow Chip Frosting in a tub to go with their Rainbow Chip Cake. Do not try to compare this to Pillsbury’s Funfetti. There are some serious die hards out there that will correct you very quickly. The difference: Funfetti uses sprinkles while Rainbow chip is just that…little chips that melt in your mouth. Since Betty Crocker made the huge mistake of discontinuing this Rainbow Chip Frosting people are MAD. There is even a Facebook page devoted to bringing it back.
So…..when you can’t buy it, make it! That is where this Homemade Rainbow Chip Frosting Recipe comes into play. The important part is really the rainbow chips themselves. You can use them to top any frosting, mix in a cupcake, or use as sprinkles on ice cream. Heck, they are good just to snag a few as you are walking through the kitchen. 😉
Start with white chocolate chips and food coloring. YEP…that is it!
Melt the white chocolate in a microwave safe bowl on 50% for 1 minute. Stir, then microwave in 30 second increments until smooth.
Now you have to move quick. I already had several small bowls out and the food coloring ready to go. Spoon some of the chocolate into each small bowl and color accordingly.
Now spread them evenly on parchment or wax paper. I would say 1/8 of an inch thick is the best. Now wait for them to set up. Or do what I did and pop them in the freezer. Once set, use a sharp knife to chop the colors into chips.
I have been keeping my chips in the fridge. Use them to top your cakes for that special Rainbow Chip flavor!
- 1 12 oz bag white chocolate chips
- food coloring
- 3 cups confectioners' sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1- 2 tbsp milk
- Get out enough small bowls for each color of chips you intend to make. Place 10 drops of the desired food coloring in each bowl.
- Carefully melt white chocolate chips in the microwave by cooking them for 1 minute at 50% power, stir. Continue in 30 second intervals until smooth when stirred.
- Once melted spoon ¼ - ½ cup melted chocolate in each bowl and stir until desired color.
- Spread until parchment or wax paper lined baking sheet about ⅛ inch thick. Allow chocolate to set up. This goes faster in the fridge.
- Chop the colors into chips with sharp knife. Store unused chips in the fridge.
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.
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