Maple Marshmallow Frosting with Dairy Free Options
Recipe: #12435
April 19, 2014
"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
Ingredients
Nutritional
- 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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