6 oz white chocolate made from cocoa butter, coarsely chopped
4 types of food coloring, 1-2 drops each
3/4 C butter, room temperature
6 oz cream cheese
420 g powdered sugar
1 1/2 t vanilla extract
1/8 t salt
Melt white chocolate in a mixing bowl over simmering water.
Separate into 4 small bowls and stir in food coloring.
Spread 4 chocolate rectangles onto silpat and refrigerate 15 mins.
Set up stand mixer with whisk attachment.
Beat butter and cream cheese on high for 3 mins.
Incorporate sugar gradually, changing speeds to not make a mess.
Add vanilla and salt.
Cut up rainbow chips and fold in.
sallysbakingaddiction
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