Marshmallow Icing

• 1 pound (4 sticks) unsalted butter, at room temperature
• 1 1/2 cups confectioners sugar
• 2 cups Marshmallow Fluff

1. Beat the butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until it is light and smooth, about 3 minutes.
2. Add the confectioners sugar and mix on low speed until incorporated, about 2 minutes.
3. Add the Marshmallow Fluff and mix on medium-high speed until smooth, about 2 minutes.
4. Use the icing immediately, or keep it in an airtight container at room temperature for up to 3 days.
5. Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.

unsalted butter, confectioners sugar, marshmallow fluff

Taken from www.epicurious.com/recipes/food/views/marshmallow-icing-388133 (may not work)