Shirley, thanks so much for the lovely story about where your icing recipe comes from, and for sharing the recipe with us! I love the texture marshmallows give to frosting, and I'm looking forward to following your instructions. I suspect the gelatin is a major player as far as the smoothness of the frosting... As for browned butter — that sounds divine. I've been experimenting with browned butter lately, but hadn't yet tried it in frosting. Thanks for the tip!

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