,, Stir frequently, until the marshmallows melt completely.
 Stir in the vanilla, if you're using it.
 Refrigerate until thoroughly chilled, preferably overnight.
 Beat it at high speed, using your stand mixer or an electric hand mixer; it's a challenge to beat thoroughly enough by hand, so it's best to use a machine. Scrape the sides and bottom of the bowl to make sure you're incorporating all of the chilled icing.
 This will probably take less than a minute. The icing will thin out and become almost sauce-like. Once it's smooth, set the icing aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it to spreadable consistency.
 Or, use it to fill a round layer cake, or ice a 9" x 13" sheet cake.
You'll need 2 cups of whipping cream, 1 bag of mini marshmallows, 1 cup of sugar, 1/8 teaspoon salt, and 1 to 2 teaspoons vanilla extract.

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Place the cream, marshmallows, sugar, and salt in a large, deep saucepan.

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Heat over medium-low heat.
Remove from the heat.
Pour the icing into the bowl of the stand mixer or another mixing bowl.
Remove the icing from the refrigerator.
Beat until the icing is smooth and glossy.
Spread or pipe the icing atop cupcakes.
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