ButterCream Marshmallow Frosting / Filling

We are gearing up for Miss Rory's SECOND birthday party on the 16th and this year I have to make her cake(s) on my own because the family friend that did it last year will be out of state, sad truth that that is. So I've decided to be creative and make some specialty frostings, this Buttercream Marshmellow and later this week I will show you how to make another simple frosting. Both of which you can use on cupcakes, cakes and even as a filler. :)

Ingredients
1 bag mini marshmallows
1 cup milk
2 1/2 sticks butter, softened
1 cup powdered sugar (you can add more if you feel it isn't sweet enough at the end for you)

**Food coloring --- optional. I put in yellow since her party is Curious George :)

Directions
In a pan over medium-low heat melt marshmallows in milk, stirring till smooth.
Remove from heat and pour into medium mixing bowl.
Refrigerate til no trace of warmth remains when you touch the bowl (About 45 minutes).
Bbeat marshmallow mixture til light and creamy, adding butter a little at a time.
Gradually beat in powdered sugar, beating about 6 to 8 minutes with last addition (the longer you beat this, the more volume you'll have).

Keep the frosting refrigerated, in covered container, to use within a week.
Freeze frosting to use within 3 months.
This should frost a 9 inch two layer cake.

Melting the Marshmallows in the milk

Mixing in the food coloring

Ready to hit the fridge

Butter

Powdered Sugar

Finished product. Looks like quite a bit more than the store bought stuff! Mine needs to go in the fridge until next weekend which is why it's in this container.

I will be sure to update a photo of the cake when it's done! This really would make an excellent filler for cupcakes though.