BUTTERCREAM FROSTING FROM GRANULATED SUGAR (Gloria Pitzer)

2 c. granulated sugar, divided
4 T. cornstarch, divided
2 raw egg whites
pinch of salt
2 t. vanilla or almond extract
1 lb. I Can't Believe It's Not Butter (use the sticks not the tub)

Put 1 c. sugar and 2 T. cornstarch into a blender. Blend on low for 1 minute. Increase the speed, 1 minute at a time, for 5 minutes, ending on hi for the last minute. Shake blender to loosen any caking. Repeat the blending for 5 minutes starting again on low speed and going to hi. Let stand 10 minutes. Remove to a bowl and repeat the entire process with the remaining sugar and cornstarch. Cream the I Can't Believe It's Not Butter in a large bowl til creamy. Add 1/3 of the sugar, the egg whites and vanilla. Mix about 3 minutes on medium speed. Transfer to a deep, narrow bowl and mix on medium speed, increasing to high, about 5 minutes or til it fills the entire bowl and is the consistency of Cool Whip. Refrigerate at least 30 minutes before using.
(will fill 2 (9 inch) layers or cover 1 (9x13 inch) sheet cake)

June, 2001, Menu Minder