Recipe By: Staci Lambert
“Perfect for any cake!”
- 2 cups butter, softened
- 2 1/2 cups confectioners’ sugar
- 1 teaspoon almond extract
- 1 (13 ounce) jar marshmallow creme
- Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners’ sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.