Icing

Ingredients

• 1.3 teaspoons almond extract 
• 2 tablespoons plus 
• 4 cups powdered sugar 
• 0.3 cup water 
• 2 teaspoons whipping cream 

Equipment

• frying pan
• sauce pan
• pastry brush
• candy thermometer

Directions

1. Combine water and corn syrup in a heavy saucepan.
2. Add sugar, stirring until well blended; use a pastry brush to scrape down any sugar on sides of pan. Cook over low to medium heat until a candy thermometer registers 100 degrees; remove from heat. Stir in almond extract and 2 teaspoons cream; cool 5 minutes.
3. Add enough remaining cream to make desired consistency.