I love old cookbooks, especially the kind that feature recipes from church picnics and community potluck suppers. My Aunt Liz has a few amazing ones, and I bet somewhere in there, we’d find a recipe like this.
Marshmallow creme frosting packs a serious wallop of sugar, and while this is going to sound counter-intuitive, I need you to trust me: if at first taste it’s too sweet, add a bit more powdered sugar. I don’t know why, but it mellows out the flavor a great deal.
This frosting originally appeared on the cherry cola cake pictured on the left. I tinted that frosting pink, but you could certainly leave it plain or choose another color depending on what you’re baking. This recipe made enough to frost the top and middle of a two-layer 8-inch round cake; to frost the whole cake, I’d increase the ingredients by half.
- 12 tablespoons butter, softened
- 1 cup powdered sugar
- 1 7-ounce jar marshmallow creme
Beat butter and powdered sugar until completely combined.
Add marshmallow creme and beat until well-combined.