_What's the best part of cake?  The frosting of course! I found a recipe for vanilla butter cream frosting in Elizabeth Gordon's Allergy-Free Desserts cookbook, that I absolutely loved!  It made the lightest, fluffiest frosting-- alleShoppingrgy-free or not!

_The following recipe is my version of the butter cream frosting.   If you're wondering, "Why mess with a good thing?"  The reason is simple.  While I am always in the lookout for allergy-friendly versions of desserts, I also want quick and easy.  The original recipe called for 2 cups of a home-made marshmallow cream. (The recipe is also in the book).  In my version, I have substituted the home-made marshmallow cream with Suzanne's Ricemellow Creme.  However, if you need a soy-free frosting, please follow the original recipe.

MARSHMALLOW CREAM FROSTING

Ingredients

• 2 cups Non-dairy stick margarine (softened) or palm fruit oil shortening
• 1 container (10 oz) Suzanne's Ricemellow Creme
• 5 cups Confectioners sugar (sifted)
• 1 1/2 tsp Vanilla extract
• 1 1/2 tsp Lemon extract

Directions

1. In a bowl, use electric mixer to beat softened margarine until fluffy.
2. Add Ricemellow Creme to margarine and continue to beat at high speed for another 3-4 minutes, until mixture is fluffy and the color lightens to a very pale yellow.
3. Add vanilla and lemon extract and mix until well incorporated.
4. Add 1 cup confectioner's sugar and beat until fluffy. To avoid creating dust, start mixer at low setting and gradually increase speed as the sugar is incorporated.
5. Add the rest of the confectioners sugar 1 cup at a time, scraping down the bowl after each cup is mixed in.

This recipe makes enough to frost 36 cupcakes or one 8-inch two-layer cake.

Please call the manufacturer of any products listed in this article, to confirm safety.