Marshmallow Buttercream Icing

I recently had a birthday and my sweet mom made me an out-of-this-world cake. (Thanks, Mom!)

Looks pretty tasty, right? Thank goodness I married a New Englander who introduced me to the lovely Whoopie Pie years ago (which did you know were originally called hucklebucks?!). This icing when paired with a dark chocolate cake is pretty much an inverted whoopie pie. Whoopie!

Marshmallow Buttercream Icing
1 C. Butter, at room temperature
7 oz. Marshmallow fluff (my preferred brand... Fluff)
2 C. Powdered Sugar
1-2 tsp. Vanilla, according to taste

1. In a mixer (or using a hand mixer), cream the butter until fluffy.
2. Add the marshmallow fluff and beat until fluffy, aprox. 2 minutes.
3. Add powdered sugar, beat for 2 minutes then add vanilla, beat for 1 minute.

This should make enough to frost a two layer 9-inch circle cake.