Recipe Monday - Marshmallow Buttercream Frosting

A great twist on buttercream frosting, not too sweet, and not too sticky. And so easy!

24 large marshmallows (I used minis, approximated)

1 c. milk

1 lb. margarine or butter, softened

1 1/2 c. powdered sugar

I halved this recipe for a 9x13 sheet cake.

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 buttercream icing refrigerated, in covered container, to use within a week. Freeze buttercream marshmallow frosting to use within 3 months.

(will frost a 9 inch two layer cake)