Recipe by Sarah Phillips © 6-19-2014 Sarah Phillips CraftyBaking.com
Photo by Orange Piggy, Premium Member © Sarah Phillips
This creamy, spreadable marshmallow filling and frosting is as light as a cloud. It is perfect for sandwiching between cookies, such as our Authentic Whoopie Pies, filling and topping cupcakes, or even using it as the filling for a chocolate cake roulade.
FROSTING, ICING, ETC RECIPE HELP
1 cup shortening or 1/2 cup shortening and 1/2 cup unsalted butter
1 jar (7-ounces) Marshmallow Creme or Homemade Marshmallow Creme (Cream)
2 cups powdered sugar
1 teaspoon vanilla extract
1. In a medium bowl with mixer at medium speed, beat the shortening until softened.
2. Beat in Marshmallow Creme until well blended.
3. Add in the powdered sugar and salt. Increase the mixer speed to high and beat until light and fluffy for about 2 to 3 minutes.
4. Best used the day it has been made.
Store in an airtight container at room temperature.