Comida Kraft
Recipe Box

Marshmallow Creme Frosting

Prep Time
5
min.
Total Time
5
min.
Servings

2 cups or 16 servings, 2 Tbsp. each

Add the crowning touch to any cake with a fluffy Marshmallow Creme Frosting. This Marshmallow Creme Frosting is great on chocolate, vanilla or lemon cakes!

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
  • Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.

Note

Recipe makes enough to fill and frost a 2-layer cake.

Servings

  • 2 cups or 16 servings, 2 Tbsp. each

Nutritional Information

Serving Size 2 cups or 16 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 180
Total fat 3g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 40mg
Carbohydrate 38g
Dietary fiber 0g
Sugars 35g
Protein 0g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I made this for lemon cupcakes. I made this for lemon cupcakes. It tastes more like icing for cookies than frosting for cake. I would prefer store bought jar frosting to the taste of this. The only reason I would make this again is that it is very lowfat since the only fat comes from the butter or margarine. If you use lowfat margarine it equates to less than 1 gram of fat per cupcake. Its not something I would make for company though only for my lowfat friends and family. Also should note I used double the vanilla.
Date published: 2010-01-17
Rated 1 out of 5 by from I made this for my s'mores cupcakes. I made this for my s'mores cupcakes. Not a good frosting at all. I made it and it was too thin. Added some corn starch to thicken it, which did not change flavor, it thickened, but it is way too sweet. It was thick enough, but after I added it to the cupcakes within seconds it ran off the cupcakes and down the sides. Do not recommend this frosting at all.
Date published: 2012-09-16
Rated 1 out of 5 by from I was glad to find this recipe b/c my husband likes this type of frosting. I was glad to find this recipe b/c my husband likes this type of frosting. I made it after reading the other review and hardly used any of the milk, thinking that may have been the problem. The same thing happened to all my cupcakes. It was way too runny/thin and like seeped into the cupcakes, and all over the sides of the paper. I left some at room temp and put some in the refrigerator to see of there was a difference, there wasn't. Off to find a better recipe.......
Date published: 2006-04-17
Rated 2 out of 5 by from if you're like me and didn't read the reviews before you made it and you need help fixing this... if you're like me and didn't read the reviews before you made it and you need help fixing this disaster: 3-4 extra tbsp milk 1 egg white lemon juice as needed add ingredients listed above and beat on high. It will be pretty runny so stick it in the fried for a few minutes. When you take it out beat it for a minute or two. It isn't perfect but its a load better than the original!
Date published: 2015-06-07
Rated 4 out of 5 by from I made this into a Mocha Marshmallow Butter cream for my Mexican coffee cupcakes. I made this into a Mocha Marshmallow Butter cream for my Mexican coffee cupcakes. I used a 1/2 jar of marshmallow cream instead of a full jar and added more powdered sugar a little at a time until it was the desired consistency that I wanted. I also added 2 tsp of espresso powder to make it a Mocha Marshmallow Butter cream. It was great!
Date published: 2012-04-21
Rated 5 out of 5 by from After reading other reviews, I was sceptical of this one but still wanted to try it. After reading other reviews, I was sceptical of this one but still wanted to try it. It was FANTASTIC! Not gooey, not runny. In fact, I had to sprinkle my cupcakes with decorations immediately after each was frosted or the frosting set up too much for the sprinkles to set. Beautiful and tasty!
Date published: 2006-12-29
Rated 4 out of 5 by from I usually make homemade whipped cream frosting but thought for Easter I would make the frosting... I usually make homemade whipped cream frosting but thought for Easter I would make the frosting different. I didn't measure the milk but just poured as needed. I put the frosting in a pastry bag and it came out easily. My mom stated it was a great frosting sweet but not too sweet. Will make again
Date published: 2009-04-12
Rated 1 out of 5 by from I made this frosting for a simple yellow cake for my inlaws. I made this frosting for a simple yellow cake for my inlaws. It was gooey, gummy and extremely sweet. I barely frosted between the layers and the top of the cake, but did not have enough to frost the sides. The cake layers tore as I tried to spread. I would not recommend this recipe.
Date published: 2012-12-13
  • y_2016, m_12, d_2, h_13
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_6, tr_37
  • loc_en_US, sid_56943, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:3699 v0:56943

>