Vanilla Buttercream Frosting with Chocolate Variation

By Joelene

Frosting may be refrigerated up to 4 days or frozen up to 1 month. Bring to room temperature and beat before using.

Ingredients

• 2 stick(s) (1 cup) butter, softened
• 1 jar(s) (7 or 7 1⁄2 oz) marshmallow cream (such as Marshmallow Fluff)
• 1 cup(s) confectioners’ sugar
• 1 teaspoon(s) vanilla extract

Preparation

Step 1

Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in marshmallow cream.
When well blended, beat in confectioners' sugar and vanilla. Increase speed to high and beat 3 to 4 minutes until fluffy.
Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in 6 oz unsweetened baking chocolate, melted and cooled as package directs, then beat in marshmallow cream until blended.