Friday, May 9, 2008

Marshmallow Cream Frosting

This is a wonderful change from traditional frosting! It is fabulous on any kind of cupcake or cake.


1 1/3 cups margarine, softened
2 cups marshmallow cream (7 ounce container)
1 T vanilla
1 t almond extract
1 ½ t milk
2 2/3 cups powdered sugar

Blend margarine and marshmallow creme together till smooth. Add vanilla, almond extract, and milk and mix well. Blend in powdered sugar and beat till smooth and creamy. If thinner frosting is desired, simply add more milk.

1 comment:

  1. Yum. Can I eat it on a spoon, sans cupcake? ;o)

    ReplyDelete