Print Recipe

Almond Butter Cream Icing

RG

Ingredients

  • 3 cups confectioners' sugar
  • 4 egg yolks
  • 2 eggs
  • 1/3 cup almond paste, softened
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups butter, at room temperature

Instructions

  1. Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan. Beat with electric mixer until pale and fluffy.
  2. Beat in cream and vanilla extract until blended.
  3. Cook over medium heat, stirring constantly, for about 6 minutes until mixture just starts simmering.
  4. Strain into large bowl.
  5. Refrigerate for 1 1/2 hours or until chilled.
  6. Beat in butter with electric mixer until fluffy.

Yield: 6 cups

Icing can be made up to 1 week in advance, covered in airtight container and stored in the refrigerator. Let stand at room temperature until good spreading consistency.



The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist RecipeGoldmine.com.

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips