Time 10m Yield 60 Number Of Ingredients 4 Steps:
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.
Time 15m Yield 1-1/4 cups. Number Of Ingredients 7 Steps:
In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.
Yield 4 Number Of Ingredients 3 Steps:
Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.
Time 30m Yield 2 8-inch layers Number Of Ingredients 6 Steps:
Melt the chocolate in the top of a double boiler. Combine the egg, milk, water and sugar and stir into the chocolate. Cook the icing over hot water for 20 minutes, stirring often. Remove it from the steam. Beat it with a rotary beater for 1 minute or until well blended. Stir in the vanilla. Cool the icing before spreading it. Tightly covered and stored in the refrigerator it will keep for several days.
