frosting-for-petits-fours

Frosting for Petits Fours

7 Reviews Add a Pic
courtney
Recipe by  courtney

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 cups

ADVERTISEMENT

Directions

  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.

Share It

Reviews (7)

Rate This Recipe
ALICATS
71

ALICATS

Alot of work mine was way too thick it didn't pour I had to dip. I used with the petit four recipe and threw the whole lot out. It was alot of work for a small amount of icing that was bubbly and extremly sweet. Mine was way too thick so I thinned with water and it worked better. But you still had to put too much to get a smooth finish. This is my first time so I didn't expect to master making petit fours but this was really unusable. Taste and texture on mine was bad. Please try the recipe may be I did something wrong.

Lycoris
60

Lycoris

The reason I didn't give this five stars is not because of the taste, they were really great once I got it right! I tried it five times! I made a recipe very similar to this one, only with a pound of confectioner's sugar and a tablespoon of butter at the end, rather than just one and a half cups of the powdered sugar. Here are my tips: if your icing is too thin, add more powdered sugar, and if it is too thick, add as much hot water as you need. I had to constantly water it as it thickened up very quickly. I used a piping bag to pour over the sides of the cake just to make sure they were covered before using a medium-sized spoon to pour icing over the top and get a nice, smooth surface. I was only happy with the way it covered the cake the last time I made it, it was not too thin and not too thick from the beginning, though I still had to add water from time to time. Maybe it had something to do with me doubling the recipe since I only did it that last time? I had enough to cover about thirty 2x2 petit fours, which is a great size, especially if they are layered. In any case, these were beautiful and got AMAZING reviews from the people at the wedding shower that I made them for. If you’re looking for an idea, I used Betty Crocker French Vanilla and Golden Vanilla cakes doctored with about a teaspoon of almond flavoring apiece. I also filled the middle with a buttercream icing that I had folded cherry preserves (run through the blender) into, as the shower was cherry-themed.

Kathryn Serrano
19

Kathryn Serrano

I ended up making 2 batches of this frosting (which I would actually label as an "icing", since it is so thin) because I figured one batch for 48 servings would be enough for 36 1.5" x 1.5" petit fours. The first batch was way too thick and I had to keep adding warm water to thin it out. When I ran out of the first batch, I made the second by substituting 1/2 Cup of unsweetened cocoa powder for the powdered sugar. It turned out just perfect: thin enough to drizzle but thick enough to give nice coverage. I tried two different methods for icing: by tube and by dipping -- both used a LOT of icing. The icing cooled down and thickened up too fast in the tube. Dipping was faster and easier, but very messy.

More Reviews

Similar Recipes

Fluffy White Frosting
(435)

Fluffy White Frosting

No Cook Icing
(76)

No Cook Icing

Marshmallow Icing
(60)

Marshmallow Icing

Seven Minute Frosting I
(45)

Seven Minute Frosting I

Fluffy Boiled Icing
(41)

Fluffy Boiled Icing

White Mountain Frosting
(24)

White Mountain Frosting

Nutrition

Amount Per Serving (48 total)

  • Calories
  • 48 cal
  • 2%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 0 g
  • 0%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Marshmallow Icing

>

next recipe:

Fluffy White Frosting