1 1/4 lb butter or margarine
juice of 1 1/2 fresh lemons
3 bananas
4 1/8 lb powdered icing sugar
1 tsp. salt
Cream butter at med. speed until light and fluffy, about 3 min. Add sifted sugar and salt to creamed mixture. Mash bananas, mix with lemon juice and add to creamed mixture.
Spread on cooled cakes.
Enough to cover 6 (2 layer) 9 inch cakes, about 1 3/4 c. per cake or 13 dozen cupcakes, 1 Tbsp. per cupcake.