Marshmallow Frosting

Ingredients

3/4 cup sugar
1/4 cup water
8 large marshmallows
1 Roberts Egg White
1/4 teaspoon cream of tartar
1/2 teaspoon almond extract

Preparation

Combine sugar, water and marshmallows in a saucepan; heat until marshmallows melt; boil vigorously for 2 minutes. Beat egg white until stiff peaks form; mix in cream of tartar. Gradually pour syrup into beaten egg white, beating until soft peaks form, about 7 minutes. Add almond extract and blend well.

Recipe Contributed By: Mrs. Frank Mann, Jr. Omaha, Nebraska

Yield: frosting for 1-9 x 13 inch loaf cake

Notes:

Canned frosting can really be a time-saver—keep some on hand for emergencies.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.