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Thread Starter 
Hello,

I made homemade marshallow frosting for s'mores cupcakes the other day and the marshallow frosting fizzled out, if you know what I mean. It wasn't fluffy and thick. I need help. I'm not sure if off with the recipe. It's the seven minute frosting. How do I keep it from doing that and how long will it keep?

Thank you,

Neida