MARSHMALLOW CREAM CHEESE FROSTING

Marshmallow Cream Cheese Frosting image

How to make Marshmallow Cream Cheese Frosting

Provided by @MakeItYours

Number Of Ingredients 7

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Ingredients

makes 2 cups, prep 10 min
7 oz. cream cheese, room temperature
7 oz. marshmallow creme (found in a jar in the baking aisle)
Be sure your cream cheese is softened before you start or you will wind up with cream cheese chunks.
Beat cream cheese in a bowl until smooth.
Dip a spatula in hot water and scoop marshmallow fluff out of the jar and into the mixing bowl.
Beat cream cheese and marshmallow until combined.

Steps:

For a large batch of cupcakes or a layer cake you will need to double the recipe which is just equal parts marshmallow fluff and cream cheese. You can also use the tubs of pre-whipped cream cheese instead of the blocks for a lighter, sweeter marshmallow taste. If your frosting is too thin chill it briefly in the fridge. I don't usually pipe this frosting onto the cupcakes since the marshmallow gives it a nice thick viscosity. You can use a spoon to just plop a dollop of frosting onto the top and then smooth it out a bit. Chill cupcakes briefly in the fridge and the frosting will hold its shape.

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