Based on the recommendations of other reviewers, I tweaked the proportions a little: I used 1 1/2 cups butter, 2 1/2 cups powdered sugar, and a 13 oz jar or marshmallow creme, and it turned out to be a delicious, fluffy icing that I would definitely use again. I also used peppermint extract in place of the almond to go with some chocolate peppermint cupcakes, but I think almost any flavoring would work. One recommendation I would make is to definitely use unsalted butter. I didn't because I only had salted on hand, and the icing ended up slightly more salty than I like. Overall, I think this is a great, versatile recipe that is easy to tweak to suit your personal tastes.
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Based on the recommendations of other reviewers, I tweaked the proportions a little: I used 1...