Marshmallow Cream Frosting

Becky Miles
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Marshmallow Cream Frosting Only recently did I discover the wonders of a Snowball. You know...the chocolate cake confection, filled with cream, covered in marshmallow and coconut? Well, I was in search of a good marshmallow frosting to make my own version of a Snowball. The recipes I tried were too runny. So, I concocted my own frosting and put it atop a chocolate cake and then topped it all with pink coconut. (These are not mandatory steps but it sure was cute!) It was a hit. My daughter told me I was the best cook in America when she tried the recipe. I'm gonna have to keep that kid! hee hee

Total Time: 5 minutes

Yield: Enough for 12 slices.

Ingredients:

1/2 cup butter (1 stick), softened
4 oz of cream cheese, softened
7 oz marshmallow creme
1 cup powdered sugar
1 tsp vanilla
pinch of salt

Steps:

Make your cake. I used the Hershey's "Perfectly Chocolate" Chocolate Cake recipe. The only change I made to that was I added a teaspoon of instant coffee to the boiling water before I poured it in.
Beat butter and cream cheese on medium speed, until light and fluffy (about a minute or two).

Add marshmallow creme and powdered sugar, 'til incorporated.

Add vanilla and pinch of salt. Mix.

Put on top of your cake.

Optional step: Add a small amount of red food coloring to some shredded coconut. Mix with your fingers until it's a pretty pink color. Add to the top of your cake. (My kids don't like coconut, so only a small portion of my cake had it).