1-Start by melting the white chocolate using a double boiler or microwave, stirring frequently to keep it smooth and prevent any lumps. Once melted, divide it into four small bowls and add 2-3 drops of different food coloring to each one, like red, green, yellow, and blue. Stir gently to mix without causing the chocolate to seize up.

2-Next, spread each colored chocolate onto separate silicone baking mats or parchment paper-lined baking sheets to form thin rectangles. Pop them in the fridge for about 15 minutes until they harden. While that’s chilling, grab a large bowl and beat the softened unsalted butter and full-fat brick cream cheese on high speed until they’re smooth and creamy, which takes around 3 minutes.

3-Gradually add the 3 1/2 cups of confectioners’ sugar to the mixture, starting on low speed to avoid a mess and then cranking it up to high until everything is fully incorporated. Mix in the 1 1/2 teaspoons of pure vanilla extract and a bit of salt to taste for that perfect flavor balance. Once the colored chocolate has set, peel off the rectangles and chop them into tiny chip-sized pieces.

4-Finally, fold most of these rainbow chips into the frosting using a rubber spatula, saving some for topping your treats. Your frosting is now ready to use on cakes, cupcakes, or cookies. If you need more frosting ideas, our best BBQ recipes section has some surprising dessert twists that pair well.