½ cup (1 stick, 113 grams) butter, at room temperature
2 cups (227 grams) confectioner's sugar, sifted
¼ teaspoon almond extract
½ jar (6 ounces) marshmallow creme
pinch of salt
Instructions
In the bowl of an electric mixer on medium speed, beat the butter until light and fluffy, about 5 minutes. Gradually add the confectioner’s sugar and beat until combined. Add almond extract, marshmallow cream and salt, and beat until smooth.
Recipe by oh honey bakes at https://ohhoneybakes.com/campfire-cake/