Chocolate Marshmallow Frosting
"Creamy frosting that doesn't need to be refrigerated, so it's perfect for potluck dinners. Makes enough to frost a bundt cake or the top of a 13x9 inch cake--double it if you want to do a 2 layer cake."
photo by Alisa G.
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 1/2 cups
ingredients
- 2 cups powdered sugar
- 1⁄2 cup cocoa powder
- 3⁄4 cup marshmallow creme
- 4 tablespoons butter
- 1⁄4 cup whole milk
- 1 teaspoon vanilla
directions
- Sift sugar and cocoa powder together into a large mixing bowl.
- Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
- Stir until melted, 2-3 minutes and remove from heat.
- Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
- Stir until the frosting is smooth and satiny.
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Reviews
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This is amazing!
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I used a cup of mini marshmallows because I didn't have the marshmallow cream. It turned out really more like a ganache but it was DELICIOUS! I definately will make this recipe again. I just dipped my cupcakes in and swirled- so easy! Got lots of raves from my BBQ. -
GREAT Taste. Very rich. Quick & Easy to make. I heated it in the microwave for 30 seconds on and off approx. 3 times. I added 1/2 cup of milk by mistake and it became more like a sauce than a frosting. I waited till I was cutting and serving, then poured it over each piece. Makes great sauce for ice cream too! -
As a self-proclaimed chocoholic the taste of this frosting brings nothing but ecstasy to your tastebuds! The amount of chocolate is just perfect, however, I did add a dash more vanilla extract. It was rich, but not in a belt-loosening way (which is great because then you can eat more) and it was creamy just making this absolutely divine! It was also very simple to make - even a novice in the kichen, such as myself, had no troubles. Note: I have a lactose intolerant cousin whom I'm being mindful of; I subbed out the milk for water and the frosting still turns out decadently rich and extremely yummy! -
Fudge like frosting, except it will melt! I made some last night and today the frosting has all melted off. Very good tasting but not very durable
Tweaks
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As a self-proclaimed chocoholic the taste of this frosting brings nothing but ecstasy to your tastebuds! The amount of chocolate is just perfect, however, I did add a dash more vanilla extract. It was rich, but not in a belt-loosening way (which is great because then you can eat more) and it was creamy just making this absolutely divine! It was also very simple to make - even a novice in the kichen, such as myself, had no troubles. Note: I have a lactose intolerant cousin whom I'm being mindful of; I subbed out the milk for water and the frosting still turns out decadently rich and extremely yummy!
RECIPE SUBMITTED BY
Dragonfly AZ
Chandler, 41
I live in Chandler, Arizona, which is near Phoenix. I have been a registered nurse for almost 25 years. Currently I am a clinical supervisor at a health care clinic. I love to cook rich foods with complex flavors, whether they be main dishes or desserts. I have also been eating low carb for about 5 years, so I am pretty good at modifying recipes to match my lifestyle.
