PETIT FOUR ICING WITHOUT CORN SYRUP RECIPES
PETITS FOURS ICING | MARTHA STEWART
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
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.
POURED FONDANT PETIT FOUR ICING RECIPE | ALLRECIPES
A beautiful, shiny petit four icing with a hint of butter in the taste. Simple, easily colored, and a bit more opaque than most petit four icings. It can also be used on larger cakes if desired, but the sides of the cake will sometimes get a bit lumpy, so it's not something you'd want to use for large cakes on display. You may add food coloring, if desired.
Provided by JenniJ3333
Categories Desserts Frostings and Icings Fondant Recipes
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 10 servings
Number Of Ingredients 7
Steps:
- Prepare a double boiler over medium heat; bring 2 inches of water in the lower pot to a simmer. Sift confectioners' sugar and salt into the top of the boiler. Add corn syrup and 1/2 cup warm water; whisk until well blended. Stir with a spatula until icing is completely smooth and an instant-read thermometer registers no higher than 105 degrees F (40 degrees C), about 5 minutes.
- Stir butter flavoring, almond extract, and vanilla extract into the icing. Keep stirring until icing takes on a glossy sheen and flows easily off of the spatula, about 2 minutes. Remove from heat.
Nutrition Facts : Calories 468.6 calories, CarbohydrateContent 120.2 g, FatContent 0.1 g, SodiumContent 27.1 mg, SugarContent 110.1 g
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