Petit Four Recipe

Baking By TXcakeGirl Updated 24 Jun 2010 , 4:08am by 7yyrt

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TXcakeGirl Posted 24 Jun 2010 , 2:24am
post #1 of 2

I've been playing with different versions of an icing for petit fours. I tried melting canned icing but it wasn't quite as thick as I liked. So I tried a recipe that was (powdered sugar, corn syrup, water, and almond extract - melted in a saucepan) it hardened up really quick and was smooth, but, when I tasted it - it was incredibly sweet.

Is there a pourable version of an icing used from petit fours that isn't so sweet? Or is this how all of the icings are?

Any suggestions would be greatly appreciated!!!

1 reply
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7yyrt Posted 24 Jun 2010 , 4:08am
post #2 of 2

Have you tried ganache?

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