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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Marshmallow Cream Cheese Frosting Recipe

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This recipe for Marshmallow Cream Cheese Frosting is from The Supron Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 ounce) container whipped cream cheese, whipped or 1 (8 ounce) bar cream cheese, whipped
1 (7 ounce) container marshmallow crème
Directions:
Directions:
1. Combine about ½ the marshmallow crème with the cream cheese in a bowl; mix thoroughly with a fork (or use beaters if not using pre-whipped cream cheese).
2. Taste; continue adding remaining marshmallow crème a little at a time until the desired sweetness (we like to use about ¾ of the jar).
3. Mix thoroughly and spread over a cooled cake.
4. Chill if desired.
Personal Notes:
Personal Notes:
Not too sweet, smooth and creamy instead of grainy and sugary. This frosting firms up in the fridge and doesn’t melt if left at room temperature. Bonus is that once chilled it won’t stick to plastic wrap so feel free to cover it without the fear of losing all the frosting. This only takes minutes if using pre-whipped cream cheese. This recipe will cover one 13x9 sheet cake or one prepared packaged cake mix.

 

 

 

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