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February 10, 2013

Chocolate Marshmallow Frosting

Chocolate Marshmallow Frosting

Chocolate. Dear, dear, chocolate. How I love thee, let me count the ways...

Of course I won't count the ways, not here, I could wax philosophical for hours about chocolate itself, and right now you need to make this frosting!

This frosting is completely easy, yet it makes a sinfully good topping that you can use to top any cake you like. You could even use this as a spread on a bagel, or to dip strawberries in for a decadent little treat. However you use it though, if you're a chocolate lover, and many of us are, you're going to love this fabulous little frosting.

What You'll Need:
1 pound of cream cheese, softened
2 sticks of butter, softened
1 jar of marshmallow cream
1 cup of unsweetened cocoa powder
4 cups of powdered sugar
Half and half, if needed to smooth out the frosting

Chocolate Marshmallow Frosting

Cream together cream cheese, butter and marshmallow cream until smooth. Slowly add cocoa to the cream cheese mixture until completely blended. Add sugar and beat until smooth.

If the mixture seems stiff add a tablespoon of half and half and beat again to help smooth out the frosting. You can keep adding half and half in this manner if needed until the frosting is smooth, but not runny.

Notes: If you wanted to make a vanilla version you could leave out the cocoa powder and add another cup of powdered sugar to the amount listed above as well as a tablespoon of vanilla extract. When the humidity is higher or it's warm you most likely won't need any half and half at all, when the humidity is lower or it's cold you might need more.

Posted by Dianne at February 10, 2013 12:54 PM

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What if I wanted to do some sort of fruit flavored icing instead. Like strawberry or banana instead?

Posted by: Spiaire at February 11, 2013 3:13 PM

I've never done it, but in theory it shouldn't be hard. You could add some sort of fruit jam to the mixture, but you might have to play around with the sugar content and add a bit more to make it frosting like in consistency. Banana would be a bit harder, since bananas turn brown when exposed to air. I'm not sure how well that would work, but it might be interesting to play around with.

Posted by: Dianne at February 12, 2013 2:43 PM

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