PETIT FOUR ICING EASY RECIPE RECIPES

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PETITS FOURS ICING | MARTHA STEWART



Petits Fours Icing | Martha Stewart image

Use this icing to make the decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes enough for 32 petits fours

Number Of Ingredients 5

9 cups sifted confectioners' sugar
1/2 cup light corn syrup
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
Gel food coloring, in desired colors

Steps:

  • In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.

FROSTING FOR PETITS FOURS RECIPE | ALLRECIPES



Frosting for Petits Fours Recipe | Allrecipes image

A poured-fondant petit four icing that can be easily colored or flavored. Pour over petit fours, and then decorate them with sprinkles, rolled fondant flowers, whole nuts, candied fruit or coconut.

Provided by courtney

Categories     Desserts    Frostings and Icings

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 cups

Number Of Ingredients 4

2 cups white sugar
? teaspoon cream of tartar
1 cup water
1?½ cups sifted confectioners' sugar, or as needed

Steps:

  • 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.
  • 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. (You may use a food processor for this step.) 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.
  • To decorate cakes: place sliced petits fours on a cooling rack set over a jelly roll pan. Pour the frosting over the cakes, moving slowly down each row and back again, letting the icing spread over the cakes and drip down through the rack. You can re-use icing by reheating it.
  • When the frosting has set and the cakes are dry, lift them from the rack with a spatula and trim the bottom edges with a sharp knife. Decorate as desired.

Nutrition Facts : Calories 47.5 calories, CarbohydrateContent 12.2 g, SodiumContent 0.2 mg, SugarContent 12.2 g

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