Prep 30 mins
Cook 0 mins
I found this wonderful recipe in Cook's Illustrated Magazine. This recipe makes 3 cups of icing, enough to frost one 4-layer cake.
- 2 large egg whites
- 1 cup granulated sugar (7 ounces)
- 1⁄4 cup water, plus
- 1 tablespoon water
- 1⁄2 teaspoon almond extract
- 1 tablespoon corn syrup
- 3⁄4 cup chopped almonds, toasted and cooled
- Combine egg whites, sugar, water, almond extract, and corn syrup in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bottom of bowl touch water).
- Cook, stirring constantly, until sugar is dissolved and mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes.
- Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment.
- Beat on medium speed until soft peaks form, about 5 minutes.
- Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer.
- Remove bowl from mixer and use rubber spatula to gently fold in almonds.
If you are a fan of boiled icings (like me) then you will just love this one. I managed to run out of sugar while making this and had to supplement with about 1/4 cup of light brown sugar. I don't think it affected my final product and it gave the frosting a pale almond color (rather fitting). Making this for a friend who loves almonds so I ended up toasting about 1 1/2 cups - 1/2 c was chopped and put in the frosting, the rest patted onto the sides of a rich chocolate bundt cake. Yummmy!