Chocolate and Vanilla Marshmallow Frosting

154

By Beth Jackson Klosterboer

Prep Time:

Yield:

2 3/4 cups

This light and fluffy Chocolate and Vanilla Marshmallow Frosting can be made in just 5 minutes. This icing is in between a traditional buttercream frosting and a whipped cream frosting, making it good for cupcakes or cookie cakes. Because it isn't as dense as a buttercream frosting, we'd advise you not use it in between cake layers; it's much better as a topping.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

Vanilla Marshmallow Frosting

1/2 cup shortening
1/2 cup unsalted butter, soft
2 cups Imperial Sugar Confectioners Powdered Sugar
1 (13 ounce) tub marshmallow fluff
1 teaspoon pure vanilla extract
1/4 cup heavy whipping cream

Chocolate Frosting

1/2 cup white frosting from above
1-2 tablespoons dark cocoa powder

Directions

For Vanilla Marshmallow Frosting, beat shortening, butter, powdered sugar, marshmallow fluff, vanilla, and whipping cream until light and fluffy.
For chocolate frosting, stir one tablespoon of cocoa powder into the frosting.
If needed, add more, 1 teaspoon at a time, until you get the desired color, flavor, and consistency.
If the frosting gets too thick, add a few drops of heavy whipping cream.

Imperial Sugar Insight

We used dark cocoa powder to get the rich color of the chocolate frosting in the photo. If you use a lighter colored cocoa powder, you may need to increase the amount to obtain this dark color. Adding more cocoa powder can make the frosting thick; but you can add a bit more heavy whipping cream to balance it out and obtain the consistency you want.
Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.

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