Almond-Butter Cream Icing
- 1 of 3 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 of 3 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 of 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.)
Servings Per Recipe: