1 cup real butter (best not to substitute margarine)
1 small jar (7 ounces) marshmallow fluff
1 cup confectioner’s sugar
2 teaspoons real vanilla extract
Soften the butter by taking it out of the refrigerator for about thirty minutes or so before you begin to prepare the frosting. If the butter has a slight ‘give’ when you lightly press it with a finger, it is ready to be creamed. Once the butter is whipped and creamy, add the marshmallow fluff and blend well. Next, mix in the confectioner’s sugar and the vanilla extract. Beat this mixture on high for about three minutes. Frost cooled cake layers with this mixture.
VISIT HERE for How to Make Home Made Marshmallow Fluff (Worth making!!!)