Recipe: Marshmallow Frostingdessert by Amélie Walker-Yung
Makes enough for 3 dozen cupcakes (depends on icing method)
- 4 sticks butter (unsalted) at room temperature
- 2 jars Marshmallow Fluff® (7.5 oz. each)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Beat the butter and the fluff at medium speed. Shift to low and slowly add the powdered sugar. Add the vanilla and beat at high until fluffy.