Orange Crunch Icing

Although this icing can add a nice touch to any chocolate or vanilla cake, it is especially suited for topping the recipe #307692 posted here on zaar. This recipe comes from the complete baking cookbook (2007).

Steps

In a saucepan over medium heat , cook 1 cup of the sugar and water , stirring until sugar dissolves , then boil gently , without stirring , util temperature reaches 242 degrees f on a thermometer.

Be sure to check to see that sugar granules are not clinging to sides of pan.

If they are , gently brush off with a wet pastry brush.

Meanwhile , in a mixing bowl & with mixer on high speed , beat eggs just until foamy.

Remove sugar syrup from heat , reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs.

Do not pour syrup onto beaters , as this will spray sugar onto sides of bowl & it will harden.

After all sugar mixture has been added , increase speed to high & beat until mixture cools to room temperature , about 20 minutes.

You can test this by touching bottom half of bowl.

With mixer running , add butter , a few pieces at a time , whipping until butter is incorporated & buttercream is fluffy & creamy , about 4 minutes.

Fold in orange zest by ha.

Ingredients

granulated sugar, water, eggs, unsalted butter, orange zest, almonds, egg white