- Remove the eggs from the refrigerator and allow them to set until room temperature.
- In a small heavy saucepan, combine the sugar, cream of tartar, and salt. Stir to combine evenly. Add the water.
- Over medium heat, bring the mixture to a boil, stirring continuely until it is clear. Allow the mixture to boil until it reaches the soft ball stage or 240°F on a candy thermometer.
- Remove from the heat and allow it to set while beating the egg whites.
- Beat the egg whites in a large, wide bowl until they form soft peaks. Be sure to use a wide bowl so that you have enough room to be beating the frosting while you are pouring in the sugar mixture.
- Once the eggs are at a soft peak, begin to slowly pour the sugar mixture into the egg whites while beating the two together.
- Make sure to pour the sugar mixture in a slow steady stream off to one side and continue to beat the frosting the entire time. Do not pour the sugar mixture into the beaters. Move the beaters back and forth into the area where the sugar mixture has been added to incorporate it into the egg whites.
- Once all of the sugar mixture has been added, pour in the almond extract. Beat until the frosting is thick enough to form stiff peaks.
- Frost the cake as desired. This frosting is perfect for a peak or swirled design.
- Refrigerating a cake with this frosting will help keep the frosting soft and fluffy. Cover the cake with a domed cake server or a large container that is deep and wide enough so it does not disturb the frosting.
|Prep Time: 30 minutes|
Cook Time: 15 minutes
Container: 8 or 9 inch cake pans
Serving Size: 1 piece
|-||1 1/2 cups sugar |
|-||1/2 teaspoon cream of tarter|
|-||1/8 teaspoon salt |
|-||1/2 cup water |
|-||4 egg whites |
|-||1/2 teaspoon almond extract |