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Instructions |
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Beat butter in a medium bowl with mixer on medium speed until creamy.
Beat in marshmallow cream. When well blended, beat in confectioners'
sugar and vanilla. Increase speed to high and beat 3 to 4 minutes
until fluffy.
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Frosting may be refrigerated up to 4 days or frozen up to 1 month.
Bring to room temperature and beat before using.
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CHOCOLATE VARIATION- Beat butter in medium bowl with mixer on medium
speed until creamy. Beat in 6 oz unsweetened baking chocolate,
melted and cooled as package directs. Then beat in marshmallow cream
until blended. Beat in sugar and vanilla. Increase speed to high
and beat 3-4 minutes until fluffy.
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| Serving
Suggestions |
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Use sprinkles over frosting- Use with pastery bag yellow frosting with mini choc chips for center of sunflower.
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Originally Submitted
3/29/2011
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