Homemade Rainbow Chip Frosting
How to make rainbow chip frosting like Betty Crocker's discontinued version!
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Servings: 0
Calories: 633kcal
Ingredients
- 8 ounces cream cheese light or regular - not nonfat, at room temperature
- 8 tablespoons butter at room temperature
- 4 cups confectioners' sugar sifted
- 1/2 teaspoon vanilla extract
- 5.25 ounces Wilton rainbow chip crunch sprinkles
Instructions
- Beat the butter and cream cheese together on medium speed until light and fluffy about 3 minutes.
- Beat in half the confectioners' sugar until combined, add the remaining half and the vanilla extract. Beat on medium 5 minutes until light and fluffy, stopping to check the consistency every few minutes. If it seems too thick you can add a teaspoon of heavy cream or half & half, too thin add a few more tablespoons confectioners' sugar.
- Stir in the rainbow chips by hand. Use immediately. This will frost a 2 layer cake or 18 cupcakes.
Nutrition
Serving: 1grams | Calories: 633kcal | Carbohydrates: 90g | Protein: 5g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 389mg | Fiber: 1g | Sugar: 74g