Pink Marshmallow Fluff Icing

This luscious icing is easy, sweet and fluffy—and very pretty in pink.

"Sticky, Chewy, Messy Gooey Treats for Kids" by Jill O'Conner (Chronicle); copyright 2009. Photographs by Leigh Beisch

Pink Marshmallow Fluff Icing

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    2 jars (7 1/2 ounces each) Marshmallow Fluff or marshmallow cream 1 teaspoon pure vanilla extract
    2 cups (4 sticks) unsalted butter, at room temperature, each stick cut into 4 pieces Pinch of salt
    3 1/2 to 4 cups confectioners' sugar, sifted Pink gel food coloring


    Total: 15 min (Quick)
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      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 coloring as you are beating the icing, 1 or 2 drops at a time, until the desired level of “pinkness” is achieved. I favor 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.

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