Pineapple Icing (for Pineapple Cashew Cake)

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Notes: Crushed pineapple may be substituted for pineapple juice. Add additional juice in small quantities until icing is of spreading consistency.
1 pound margarine
20 ounces powdered sugar
1/4 teaspoon salt
3/4 cup pineapple juice
22 ounces powdered sugar
Yield: 2 quarts
1. Blend margarine, 1 lb 4 oz powdered sugar, and salt in mixer bowl, using flat beater.

2. Add pineapple juice. Mix to blend.

3. Add 1 lb 6 oz powdered sugar in three additions. Beat on medium speed until light and of the desired consistency.

Yield: 2 quarts
 
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