Vanilla-Almond Royal Icing
  • 4½ cups (540 grams) confectioners’ sugar, divided
  • 2 large egg whites (60 grams)
  • 2 teaspoons (8 grams) almond extract
  • 1½ teaspoons (6 grams) clear vanilla extract
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (1 gram) cream of tartar
  • 3 tablespoons (45 grams) heavy whipping cream
  • Gel food coloring
  1. In the top of a double boiler, stir together 4 cups (480 grams) confectioners’ sugar, egg whites, extracts, salt, and cream of tartar. Cook over simmering water, stirring occasionally, until mixture registers 140°F (60°C) on a candy thermometer. Pour mixture into the bowl of a stand mixer fitted with the paddle attachment.
  2. With mixer on low speed, add remaining ½ cup (60 grams) confectioners’ sugar, beating until well combined and cooled to room temperature. Add cream, 1 tablespoon (15 grams) at a time, beating until desired consistency is reached. To test consistency, dip a spoon in frosting and lift, moving it in a figure-8 pattern over bowl as icing drizzles down. The figure-8 shape should disappear in 8 seconds for a cookie glaze and in 10 seconds for a thicker icing used for detail work. Color as desired with food coloring. Use immediately, or refrigerate with a piece of plastic wrap pressed directly onto surface for up to 2 days. Bring to room temperature, and stir before using.
Recipe by Bake from Scratch at