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Fun With Marshmallows: Frosting Recipe

September 23, 2011

This is one of the best frostings I think I’ve made to date.  It is light, fluffy and very tasty!  The original recipe I found called for vanilla extract, but I was feeling adventurous and used Raspberry extract instead.  That was an excellent idea!  I paired it with a chocolate layer cake recipe- the flavors really complement each other well!

 

RASPBERRY-MARSHMALLOW FROSTING

Ingredients

7 ounces of Marshmallow Cream

1/2 cup unsalted butter (softened)

1 tsp raspberry extract

3 1/2 cups confectioner’s sugar

2 tsp milk

 

Directions

In stand mixer with paddle blade, combine marshmallow and butter until blended.  Slowly add in sugar about 1/2 cup at a time until blended.  Add vanilla and milk.  Mix on med-high until fluffy.

 

This recipe makes enough to frost a 8×8 double layer cake.

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