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Candy Corn Buttercream

Photo: Becky Luigart-Stayner; Styling: Linda Hirst


Yield Makes about 3 cups


  • 1 cup butter, softened
  • 1 (7-ounce) container marshmallow cream
  • 1 teaspoon clear vanilla extract
  • 2 cups powdered sugar
  • Yellow and orange food coloring

How to Make It

  1. Beat butter and marshmallow cream together with an electric mixer until well blended. Beat in vanilla. Gradually add powdered sugar, beating well. Divide and tint frosting as follows: 1 1/4 cups yellow, 1 cup orange, and 1/2 cup untinted (white).