Almond Butter Cream Icing 3 cups 10X sugar
4 egg yolks
2 eggs
1/3 cup almond paste, softened
1/4 teaspoon salt
1 cup Heavy cream
1 teaspoon vanilla
2 cups butter, at room temperature
Combine sugar, egg yolks, eggs, almond paste and salt in
medium size saucepan.
Beat with electric mixer until pale and fluffy.
Beat in cream and vanilla until blended.
Cook over medium heat, stirring constantly, for about 6 min.
until mixture just starts simmering
Strain into large bowl.
Refrigerate for 1 1/2 hours or until chill.
Beat in butter with electric mixer until fluffy.
(Icing can be made up to 1 week in advance, cover in airtight
container and store in refrigerator.
Let stand at room temperature until good spreading
consistency.
Makes 6 cups
