Add
the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.
Add the milk,
the remaining powdered sugar, and the remaining Nutella, and mix well.
Let it sit for about an hour so a skin can form on the top, and then sift
the remaining powdered sugar on top of the marshmallows.
Pour the marshmallow onto the powdered parchment paper and sift a generous layer of
the remaining powdered sugar over the surface.
Add 3 cups of powdered sugar, followed by the champagne, followed by
the remaining powdered sugar, mixing well after each addition.
Add
the remaining powdered sugar in two waves, adding 1/2 tablespoon of additional milk as needed.
Add lemon juice and
remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
Add in
the remaining powdered sugar and peppermint extract beat until light and fluffy.
Add
the remaining powdered sugar.
Add
the remaining powdered sugar 1/2 cup at a time until desired consistency is reached.
Add
remaining powdered sugar and pulse until well blended.