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+ servings
chocolate unicorn cookies with rainbow swirl icing

Rainbow Swirl Frosting

Yield: 4 cups
Prep Time: 15 mins
Total Time: 15 mins


  • 1 cup salted butter softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract can be omitted
  • 4 cups powdered sugar
  • 1/4 cup heavy cream or whole milk (more or less added to desired consistency)
  • gel food coloring


Prepare the Frosting

  • In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place butter and extracts. BEAT until creamy (at least 1-2 minutes).
  • ADD powdered sugar 1 cup at a time.
  • ADD cream or milk 1 Tablespoons at a time, alternating with the powdered sugar.
  • MIX until smooth. Use more or less cream to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
  • ADD 2-3 drops of gel food coloring.

Pipe the Frosting

  • Transfer each color of frosting to its own small piping bag. Pipe long rows of each color onto a piece of plastic wrap.
  • Roll up the plastic wrap into a log shape and snip off the excess. Place the plastic wrap log into a larger piping bag fitted with an open star tip (such as 1M).



  • You can omit the almond extract. Replace with vanilla.
  • Whole milk or heavy cream will be okay in this recipe.
  • Use more or less cream to reach our desired consistency.


Calories: 928kcalCarbohydrates: 120gProtein: 1gSugar: 118g
Course: Dessert, Frosting
Cuisine: American
Author: Katrina Bahl
Keyword: cookies, frosting, holiday, rainbow, st patrick's day