Homemade Marshmallow Frosting

Alright, you can't really have cake without frosting. At least I can't.

Here is what makes the cake. 

First, get a cup's worth of marshmallows. 

I don't measure. I'm too lazy. 

I haven't made this in a while, so these are the leftover marshmallows, and they were a little hard. 

Anyways..

Heat the marshmallows so they mix easily. Usually about 30 seconds is enough. But mine were hard, so it took a minute. 

Add a tablespoon of milk. Regular milk, raw milk, whatever kind you want. I used coconut milk. Stir until it looks like this. Mine was a little lumpy because, again, they were harder than normal.

In a separate bowl, mix 3 cups of powdered sugar with 1/3 cup of cocoa.

Put about a cup of coconut oil in another bowl, and cream it with a mixer. 

{Again, I didn't measure. I'm too lazy.}

Next is the really messy part. It's not usually this messy. Of course, it's because I was taking pictures. 

You're supposed to mix the coconut oil in the powdered mix. Um, if it's as messy as mine, just go ahead and add the marshmallow mix, too. 

Use the mixer... unless you're really strong.

Using a bigger bowl would probably help with the mess.

Add 2 teaspoons of vanilla. 

Set aside a 1/4 cup of milk. 

Add a tablespoon at a time, mixing in between. 

You don't need to add the whole 1/4 cup of milk. Keep adding until you reach desired consistency. The less you add, the thicker it will be. 

Frost your cake, and enjoy! 

 

The kind of coconut oil you use will determine your outcome. This time I used a better quality oil, and you could definitely taste it. Keep that in mind. Also, you could use butter instead of coconut oil. 

This frosting could also be dairy-free if that's your preference. 

Just be careful of what size bowl you use. Lol.