Marshmallow Icing

1. 1

   Beat the butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until it is light and smooth, about 3 minutes.

2. 2

   Add the confectioners sugar and mix on low speed until incorporated, about 2 minutes.

3. 3

   Add the Marshmallow Fluff and mix on medium-high speed until smooth, about 2 minutes.

4. 4

   Use the icing immediately, or keep it in an airtight container at room temperature for up to 3 days.

5. 5

   Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.

No additional tips available.