Lemonade Buttercream Frosting

By courtneyepowell

Yield: 4-1/2 cups

Ingredients

• 3 cups (6 sticks) unsalted butter, softened
• 2 16 ounces jars marshmallow creme*
• 1/4 cup frozen lemonade concentrate, thawed
• 1 cup powdered sugar
• 2 teaspoons pure lemon extract

Preparation

Step 1

1. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)

2. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.
From the Test Kitchen

* Tip Room-temperature butter ensures that the frosting will be creamy and spreadable.
* Tip * If only 13-oz. jars are available, add 6 oz. (1-1/2 cup) marshmallow creme.