2 cups whipping cream
2 teaspoons vanilla extract
1 cup light rum
2 cups confectioners' sugar
1 1/2 cups water
1 1/4 cups milk
1 teaspoon vanilla extract
1 cup butter, softened
1 egg
1 cup confectioners' sugar
1 (8 ounce) jar marshmallow creme
In a medium bowl, whip cream until stiff. Stir in vanilla with light rum. Gradually mix in confectioners' sugar until smooth. Spread over cooled desserts. Chill in refrigerator.
Heat oven to 350 degrees F (175 degrees C). Spread marshmallow creme onto cooled cake layer or layer of brownie pan. Place frosting in small glass bowl over frosting. Stir together one dollop of marshmallow creme into each of 3 frosting/frosting and fill cake with remaining marshmallow creme. Place on top of crumble. Refrigerate 8 hours or overnight in freezer. Frost cake at least 3 hours before serving.