I had tasted an amazing shower cake and the lady gave me her icing recipe, which consisted of granulated sugar, hot milk to dissolve the sugar, and white margarine, with a few other ingred like extracts etc

I tried the recipe and it was so thin and I don't know if I did something wrong or if it just is this way? I know it wouldn't hold up under fondant. I'm just wondering where this recipe came from?

Here are similar sounding recipes with good reviews:

http://cakecentral.com/recipes/827/creamy-frosting

http://allrecipes.com/Recipe/poor-mans-frosting/detail.aspx

HTH