Instructions: 1. Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan. Beat with electric mixer until pale and fluffy. Beat in cream and vanilla until blended.

2. Cook over medium heat, stirring constantly, for about 6 minutes until mixture just comes to simmering. Strain into large bowl. Refrigerate fo 1 1/2 hours or until chill.

3. Beat in butter with electric mixer until fluffy. (Icing can be made up tp 1 week in advance; cover airtight and store in refrigerated. Let stand at room temperature until good spreading consistency.)

Makes 6 cups.

Servings: 6

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