Wednesday, March 30, 2011

Marshmallow Frosting

Marshmallow Frosting


4 sticks (1 pound) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract
One 16-ounce tub marshmallow cream


    In a large mixing bowl, beat the butter until creamy.

    Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
    Beat in the vanilla, then stir in the marshmallow cream until well blended.
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