August 07, 2010

My Favorite Frosting Recipe

Tomorrow we are having a ham dinner after church.  I purchased an extra spiral ham at Easter when they were on sale and froze it.  Time to pull it out and have a ham dinner with scalloped potatoes, green beans, salad and CHOCOLATE CAKE!!! 

I just finished baking the chocolate cake in a 9 x 13 inch pan and will frost it with my favorite frosting recipe.  I love this recipe.  It is simple and tastes very, very good.  Best of all - it only has 4 ingredients.

Vanilla Buttercream Frosting

2 sticks butter, softened
1 jar marshmallow creme
1 cup powdered sugar (I sometimes add a little more)
1 tsp. vanilla extract

Beat butter in a medium bowl with mixer on medium speed until creamy.  Beat in marshmallow cream.  When well blended, beat in powdered sugar and vanilla.  Increase speed to high and beat 3 to 5 minutes until fluffy.  That's it!

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


Maureen said...

It sounds delicious, but I have no idea how much weight is in a stick of butter, I have also never heard of Marshmallow creme. I would love to have a browse around an American Supermarket.

Debbie said...

That sounds so simple! I hardly ever frost cakes - unless it's to cover up a mess-up or for my son's day care birthday party (where chocolate cake with chocolate frosting is a must). I don't know - my mom never frosted cakes, so cake to me just doesn't come with frosting :)

Martha said...


This frosting is sinfully fattening but oh so good. All things in moderation. One stick of butter is 1/4 lb. here in America. Do you have marshmallows? Marshmallow creme is a softer, stickier, spreadable version of a marshmallow that comes in a jar. Basically a marshmallow is made up of egg whites, gelatin and sugar. Marshmallows are firmer than meringue.

I am certain that marshmallow creme is an American thing.

Martha said...


I have been thinking about experimenting and adding some semi-sweet melted chocolate or cocoa to this frosting to make a chocolate version. I don't think you can make a mistake with this experimentation.