BUTTERCREAM MARSHMALLOW FROSTING (Gloria Pitzer)

"If you wish you can frost a fudge cake in this very light, very rich buttercream - which I also use often when making Twinkies!" Gloria.

24 large marshmallows
1 c. milk
1 lb. margarine or butter, softened
1 1/2 c. powdered sugar

Melt marshmallows in milk, in small pan over medium-low heat, stirring till smooth. Remove from heat and refrigerate til no trace of warmth remains when you touch the pan (About 45 minutes). In medium mixing bowl, beat marshmallow mixture til light and creamy, adding margarine a little at a time. Gradually beat in powdered sugar, beating about 6 to 8 minutes with last addition (the longer you beat this, the more volume you'll have). Keep icing refrigerated, in covered container, to use within a week. Freeze it to use within 3 months.
(will frost a 9 inch two layer cake)

June, 2002, Menu Minder