4 sticks butter
1 1/2 cup brown sugar
Whip together until completely smooth and the butter is light and fluffy. Add:
1/4 cup molasses
2 tsp. vanilla
1/2 tsp. cinnamon
1 tsp. ginger powder
*If you want a slight crunch in your butter to resemble cookie crumbs, just add a few graham crackers that have been crushed--it makes for a fun texture!
Continue to beat until smooth and combined, about 2-3 minutes. Then add the marshmallow cream and whip until airy. Serve butter over warm bread, over waffles, on toast or use as a dip for apples or fruit.
1 (7 oz.) jar marshmallow cream