Orange Crunch Icing

Ingredients

• 1 1/2 cups granulated sugar, divided
• 6 tablespoons water
• 2 eggs
• 1 cup unsalted butter, softened
• 1 tablespoon orange zest, minced
• 2 cups almonds, sliced, toasted
• 1 egg white, beaten

Directions

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

   Fold in orange zest by hand, then set aside.

7. 7

   Meanwhile, preheat oven to 350 degrees F.

8. 8

   In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly.

9. 9

   Spread onto prepared baking sheet in a single layer.

10. 10

    Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.

11. 11

    Let cool completely, then fold into orange buttercream.