Fondant Frosting

Cook sugar corn syrup and water in a saucepan over low heat stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat.

Beat egg whites in a large mixing bowl with the vanilla extract almond extract and salt until stiff but not dry.

Pour hot syrup in a slow steady stream over beaten egg whites beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss about 10 minutes. If necessary thin with a few drops of cream.