Ingredients
- 1 1/2 1 1/2
- cups unsalted butter (3 sticks), softened, cut in 1-inch pieces
- 1 1
- 16 ounce jar marshmallow creme*
- 1/2 1/2
- cup powdered sugar
- 1 1
- teaspoon vanilla
Preparation
Step 1
Directions
1. In large mixing bowl beat softened butter with mixer on medium until light and fluffy. Add marshmallow creme; beat until smooth, scraping sides of bowl. Add powdered sugar and vanilla; beat until light and fluffy. If frosting is too stiff to spread, soften in microwave oven no more than 10 seconds, then beat again until smooth.
2. Frost cake immediately. Or, to store, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 3 cups.
From the Test Kitchen
Tip If only 13-oz. jars of marshmallow creme are available, purchase additional, then add 3 oz. (3/4 cup).
Frosting ruffles:
Frost the top of the cake. To create a crumb coat, thinly coat the sides of the cake with frosting which provides a base for frosting ruffles to adhere. Fit a piping bag with a Wilton #125 or similar petal tip. Begin at the base of the cake with wide end of the tip against the cake. Pipe using a slow, even back and forth sweeping motion to creat the ruffles, pausing to turn the cake plate as needed. Continue piping additional rows to cover the sides of the cake.