Prep 5 mins
Cook 0 mins
Delicious frosting to top cakes or cupcakes. I used this one on my cousins wedding cake, and people just raved about it. The only thing easier could be opening a tub of ready made icing. I imagine I found the recipe on the back of the marshmallow fluff but have just tinkered with it till this is the one I use.
- 1 1⁄3 cups margarine, softened
- 2 cups marshmallow cream (7 oz tub)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 -1 1⁄2 teaspoon milk
- 2 2⁄3 cups powdered sugar
- Blend margarine and marshmallow creme together till smooth.
- Add liquids and mix well.
- Blend in powdered sugar and beat till smooth and creamy.
- If thinner frosting is desired, simply add more milk.
I was really excited about using the fluff. Sadly it's not to my taste. Very sticky. However, easy to make and pipe.
A good starting point. I used TWO 7 oz jars of marshmallow fluff. At first it was an accident (seems like the recipe only calls for ONE 7 oz tub), but after tasting decided to leave it. The butter taste was very, very strong even with twice the amount of marshmallow. I can't even imagine what it would taste like with the "correct" ratio of butter and marshmallow fluff - it would probably taste like eating a stick of butter!<br/><br/>The texture was wonderfully fluffy. I found the almond flavor to be a bit overpowering. I used neon food coloring and the colors mixed really nicely into the fluffy white frosting.<br/><br/>I will make this again BUT I will use 2 jars of marshmallow fluff, and no almond extract. I think just having vanilla flavor will bring out the marshmallow flavor more (of which there was little). It made plenty for 24 cupcakes
This frosting is delicious. I cut the recipe in half and had enough to frost 24 cupcakes and still had some left over. It was a little dry with only half the amount of milk so I added about a tsp more milk and it was perfect. Thank you.