2 sticks butter, softened
1 jar {7-7½ oz.} marshmallow cream
1 c. powdered sugar
1 t. vanilla extract
Beat butter in a medium bowl until creamy. Beat in marshmallow cream. Mix well. Beat in powdered sugar and vanilla. When mixed in, beat in high for 3-4 minutes until fluffy.
For chocolate butter cream add 6 oz. melted unsweetened baking chocolate that has been melted and cooled to butter then beat in marshmallow cream sugar and vanilla.
This frosting can be refrigerated for up to 4 days or frozen up to 1 month. Bring to room temperature and beat before using.
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