I love this frosting. Like, I love it, love it. I can’t wait to make this for cupcakes! It’s beautiful and pipes like a dream! I don’t think it tastes like marshmallows, it’s just this fluffy, light, crisp-white frosting that is insanely delicious.
Ingredients
Cookie Sandwiches
48-50 chocolate chip cookies*, baked and cooled
No-Fail Marshmallow Cream Frosting
Sprinkles (optional)
No-Fail Marshmallow Cream Frosting
1 7-oz. tub marshmallow cream
1 cup salted butter, at room temperature
1 teaspoon vanilla extract
1 1-lb. box powdered sugar
2-3 teaspoons milk or cream
Directions
Cookie Sandwiches:
Flip half of the cookies upside down. Pipe frosting onto the back of the cookies going about 1/8″ from the edge. Place the remaining cookies on top of the frosting to make cookie sandwiches.
Press down slightly on the cookies until the frosting spreads to the edge of the cookies. Roll the edges of the cookie sandwiches in sprinkles if desired. Store in an air-tight container at room temperature for up to one week.
