Almond-Butter Cream Icing

Almond-Butter Cream Icing
Yield: 6 cups icing Prep 20 mins Chill 1 hr 30 mins


  • 3 cups 10X sugar
  • 4 egg yolks
  • 2 eggs
  • 2 1/3 cups almond paste, softened
  • 1 1/4 teaspoons salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2 cups (4 sticks) unsalted butter, at room temperature

Make It

1. 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.

2. Cook over medium heat, stirring constantly, for about 6 minutes until mixture just comes to simmering. Strain into large bowl. Refrigerate for 1-1/2 hours or until chilled.

3. Beat in butter with electric mixer until fluffy. (Icing can be made up to 1 week in advance; cover airtight and store refrigerated. Let stand at room temperature until good spreading consistency.)