- 1 1/3 cup unsalted butter, softened
- 1 jar (7 oz.) marshmallow cream
- 2 teaspoons vanilla extract (use coconut extract if frosting coconut cake)
- 1 teaspoon milk
- 2 2/3 cups sifted confectioners sugar
In a bowl mix butter and marshmallow cream with electric mixer until well combined. Add extract and milk; add confectioners sugar, a little at a time, mixing after each addition. *For a thicker frosting add more sugar; for a thinner frosting (or glaze) add more milk.