Ingredients
The following ingredients have 24 Servings
- 6 ounces white chocolate (coarsely chopped)
- food coloring: any four colors of your choice
- 3/4 cup butter (softened to room temperature)
- 4 ounces cream cheese (softened to room temperature)
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla
- pinch of salt
Instruction
- 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 1/3 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.
