Maple Marshmallow Frosting with Dairy Free Options

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"This can be made with coconut milk and margarine for a non-dairy alternative but it will be a bit thinner than when using butter. This is enough for 24 cupcakes or one 2 layer round cake. You can also change up the type of flavoured extract you are using to go with the type of cupcakes or cake you are frosting. ie: orange extract, rum extract, coffee extract or vanilla extract......."

Original is 24 servings


  • Serving Size: 1 (29.9 g)
  • Calories 144.7
  • Total Fat - 13.3 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 34.2 mg
  • Sodium - 142 mg
  • Total Carbohydrate - 5.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 3.7 g
  • Protein - 0.8 g
  • Calcium - 14.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the milk and marshmallows in a large non-stick pot over medium heat and cook until marshmallows are completely melted, while stirring continuously.

Step 2

Remove from heat and allow to cool for 1 hour.

Step 3

Pour into a large bowl along with the butter and maple extract and beat on medium-high speed until blended through.

Step 4

Refrigerate for at least an hour and use to frost cupcakes or cake.

Tips & Variations

No special items needed.

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