|Granulated sugar||2 3⁄4 Cup (44 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Confectioners sugar||3 1⁄2 Cup (56 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Red food color||3 Drop|
In medium saucepan, combine granulated sug- ar, salt, and cream of tartar with 1-1/2 cups water.
Over low heat, cook, stirring, until sugar is dis- solved.
Over medium heat, cook, without stirring, to 226F on candy thermometer.
Transfer to top of double boiler; let cool to luke- warm (110F on candy thermometer).
With wooden spoon, gradually beat in just enough confectioners' sugar to make frosting thick enough to coat spoon but thin enough to pour.
Add almond extract.
Remove half of frosting (about 1- 1/2 cups) to small bowl.
Add a few drops red food color, to tint a delicate pink.
Keep white frosting over hot, not boiling, wa- ter, to keep thin enough to pour.
If frosting is too thin, add a little more confectioners' sugar; if too thick, thin with a little warm water.
After using white frosting, heat pink frosting, and use in same way.
Makes 3 cups.