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Almond Butter Cream Icing

Almond Butter Cream Icing

Ingredients For: Almond Butter Cream Icing

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 For: Almond Butter Cream Icing

Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan. Beat ingredients with an electric mixer until light and fluffy. Beat in cream and vanilla extract until well blended. Cook over medium heat, stirring constantly, for about 6 minutes until mixture just starts simmering. Then strain mixture. Refrigerate the icing for 1 1/2 hours or until chilled. Makes about 9 cups.

Beat in butter with electric mixer until fluffy.

Almond Butter Cream Icing can be made up to 1 week in advance, covered in airtight container and stored in the refrigerator or even longer when frozen. Let stand at room temperature until good spreading consistency.

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