Marshmallow Creme Frosting

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.

I made this frosting for sugar cookies and it was fantastic. It tastes great and is a perfect consistency to frost cookies. I will definitely make this again!

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

Really easy to make and tastes just as good as store bought frosting. Though next time I'm going to use a bigger bowl to mix, I sent powdered sugar flying all over my kitchen at first.

This recipe is using 1/4 c of butter try using 1 cup of softened butter. Beat butter in med bowl on med until creamy then beat in marshmallow.  Blend well. Beat in sugar and vanilla increase speed to high fo 3 mins.

For those that experienced the runny issues, my only suggestions would be to use butter and to use it right from the fridge.

I really liked the recipe. I poked it into the cake and it was great. It did run off the cake, but when it was down in the cake it made this great moist marshmellow taste throughout.

Should be renamed Marshmallow paste. Too sweet and sticks to mouth like bad glue. YUCK

ABSOLUTELY DELICIOUS!!!!

I have found that it is best when used on sheet cake, and frosting should be put on the day of the event. Left overs are great but must keep in air tight container.