Marshmallow Cream Cheese Frosting

I baked a second batch of pumpkin spice cupcakes, but this time with a marshmallow cream cheese frosting. It was creamy, fluffy, with a delicate marshmallow flavor, yummy! Sorry my compassionate friends, this frosting is not vegan since the marshmallow cream is made up of egg whites - although I wonder if you could use Suzanne's Ricemellow Creme as a substitute. Give it a try and let me know how it turned out!


Ingredients
One 8oz. container cream cheese (I used whipped cream cheese-not sure if it makes a difference in texture)
1/2 cup softened butter (I used vegan butter because that's what I had on hand)
1 cup Marshmallow Creme (I used Jet Puffed brand)
1 tsp vanilla
1- 1 1/2 cup sifted powdered sugar

1. Make sure you let the cream cheese, butter, and marshmallow creme set at room temp.
2. Whip cream cheese and butter until creamy and fluffy
3. Add in vanilla
4. Add in powdered sugar in small portions until you reach the fluffy consistency you want.
5. Add marshmallow creme - gently whisk/fold the creme into your frosting until incorporated. I liked leaving streaks of marshmallow creme in, but it is your preference.




mmm...frosting!




6. Choose your tip, and fill your piping bag - I also like to let my piping bag sit in the fridge for about an hour or so to stiffen up the frosting a bit.
7. Pipe frosting onto your cupcakes - I used a french star tip
8. If serving immediately, go ahead and eat! Otherwise, store in container in the fridge overnight. I let my cupcakes thaw for abut 30 min before serving. But keeping it in the fridge helps the frosting keep its shape.