Prep 5 mins
Cook 10 mins
I have posted this in response to a request, but have not tried it. This recipe will frost, but not fill, a 2-layer 8 inch cake. Increase accordingly if you wish to fill the cake.
- 1 cup unsalted butter, softened
- 1 (7 1/2 ounce) jar marshmallow cream (such as Marshmallow Fluff or Creme)
- 1 cup confectioners' sugar
- 1⁄2 teaspoon vanilla extract
- Beat butter in a large bowl with mixer on high speed until creamy.
- Beat in marshmallow creme.
- Reduce speed to low, and beat in confectioners' sugar and vanilla.
- Increase speed to high; beat until fluffy.
Very easy and really well liked by kids & adults. I've not mastered the ability to not get everything in the kitchen sticky with Marshmallow goop, but it's a price worth paying. I made it a second time with margarine and butter flavoring as an emergency substitution and it still held nicely. Thanks!
This is fantastic, the whole family loved it! But I did need to add more marshmallow cream because after tasting with the amounts listed, I thought it was way too buttery tasting. After adding a few more spoonfuls, we thought it was perfect.
This was very easy to mix up. It took to color very well. My children loved it! It is easy to spread and amazingly not too sweet. Just remember that it IS frosting, so it might melt if you leave it out on a hot day!!! (My error. I melted the decorations right off of the doll cake that I made for my 4 year old! Really comical now. Good thing I got pictures of the cake right after I frosted it)