A fondant style pettit four icing that can be easily colored or flavored. Pour over pettit fours, and then decorate them with sprinkles, whole nuts, candied fruit or coconut.
Frosting for Petits Fours
- 2 cups white sugar
- 1/8 teaspoon cream of tartar
- 1 cup water
- 1 1/2 cups confectioners’ sugar, or as needed
1 In a saucepan, stir together the white sugar, cream of tartar and water. Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
2 When the syrup comes to the proper temperature, remove from heat, and stir in confectioners’ sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. Test by pouring over a small piece of cake. Adjust the amount of confectioners’ sugar as needed to get a good pouring consistency. Use while warm, or reheat over simmering water. Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.
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