The first time I made this frosting recipe, I was hooked! It’s an ooey-gooey, creamy frosting that is soooo good on soft sugar cookies. I have found that some marshmallow butter-cream frosting recipes are just plain too sweet. So I adjusted this for just the right amount of sweetness. It’s perfect on just about any sugar cookie. In fact, you can even bake sugar cookies from a mix and frost them with this delicious frosting to make a “homemade” treat!
Here’s what you’ll need:
1/3 c. softened butter (do not use margarine!)
1/3 c. powdered sugar
1 – 7 oz. jar marshmallow creme
dash of salt
Using an electric mixer, cream the butter and powdered sugar and salt on high speed until fluffy. Add the marshmallow cream and mix on low speed just until it is well incorporated. (Don’t over-beat or it will go flat and will not stay fluffy.)
Use to frost cake or sugar cookies (or if you want to be really lazy, just sandwich it between 2 graham crackers!) It stays pretty soft and gooey (which is what makes it so good), but be aware that they don’t stack very well. If you are making a bunch, frost the cookies just before serving or arranging them on a platter.
Refrigerate any leftovers and use within 3-4 days.