Recipe courtesy of Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O'Connor" />
February 10th, 2014
Recipe courtesy Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O'Connor
Spoon the marshmallow fluff into a large bowl. Using an electric mixer set at medium speed, start beating the marshmallow fluff, adding the butter one piece at a time, beating well between each addition.
When the butter is completely incorporated, and the mixture is light and fluffy, beat in 3-1/2 cups of the confectioners' sugar, the vanilla, and salt. Add the food colouring as you are beating the icing, 1 or 2 drops at a time, until the desired level of "pinkness" is achieved. I favour a lovely shade of cotton-candy pink.
Taste the icing, and if a sweeter taste or slightly thicker texture is desired, beat in the additional 1/2 cup confectioners sugar.
Use immediately, or cover and refrigerate until ready to use. If refrigerating, remember to allow the frosting to come to room temperature before using. Do not overbeat the frosting after it comes to room temperature, or it will lose volume and become too soft to properly ice the cupcakes. Try frosting on our Lighthearted Devil's Food Cupcakes