Marshmallow Cream Frosting

1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 (7-ounce) (198 grams) jar of marshmallow fluff
2 cups (230 grams) confectioners’ sugar (icing or
powdered sugar), sifted
2-4 tablespoons light cream

1. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended.
2. Beat in the vanilla extract and marshmallow fluff.
3. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed.
4. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes).
5. Add more cream or confectioners’ sugar if necessary to get the right piping consistency.