<http://schema.org/recipeInstructions>
" Frosting may be refrigerated up to 4 days or frozen up to 1 month. Bring to room temperature and beat before using. Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners&amp;#039; sugar and vanilla. Increase speed to high and beat 3 to 4 minutes until fluffy. Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in 6 oz unsweetened baking chocolate, melted and cooled as package directs, then beat in marshmallow cream until blended."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10866/vanilla-buttercream-frosting-chocolate-variation-recipe-122346/>