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
- 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.
- 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 https://bakefromscratch.com/cardamom-honey-cut-cookies/
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