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+ servings
Overhead shot of rainbow swirl frosting on top of vanilla cupcakes
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5 from 1 vote

Rainbow Swirl Frosting Recipe

Rainbow Swirl Frosting is an easy rainbow buttercream recipe perfect for cupcakes, cakes or cookies! Learn how to make swirl frosting - it's so pretty and easy to do.
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 16 cupcakes
Calories: 50kcal
Author: Dorothy Kern
Cost: $5

Ingredients

Instructions

  • Divide frosting among 6 bowls.
  • Tint each bowl of frosting a different color, stir to mix.
  • Place each frosting color in a sandwich bag and cut off one tip.
  • Lay a sheet of plastic wrap on your work surface.
  • Pipe a straight vertical line in each color, right next to each other, in the order of the rainbow: red, orange, yellow, green, blue, purple.
  • Roll up the plastic wrap and twist the ends. Cut off one end.
  • Fit a piping bag with desired tip. Add the frosting log.
  • Frost cupcakes or cake as desired.

Video

Notes

  • Substitute 3 cans vanilla or white icing from the store.
  • Use GEL food coloring for best results. If you don’t have all 6 colors, refer to the box or website of the brand you’re using to find the color chart for mixing desired colors.
  • Want pink in your rainbow? Skip the red and use pink instead.
  • My cupcakes are frosted with a Wilton 1M tip (open star).
  • Store cupcakes or cake loosely covered on the counter for up to 2 days, in the refrigerator for 4 days or freeze frosting for up to 2 months. Thaw in refrigerator.

Nutrition

Serving: 1serving | Calories: 50kcal | Carbohydrates: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Calcium: 1mg