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Petits Fours Frosting

Carol

The traditional recipe for petits fours uses genoise for the cake base, but pound cake can also be used. Use this frosting to decorate on the base of your choice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Combine sugar, cream of tartar, salt, and water in a small saucepan. Cook to the soft ball stage, 234 - 240 degrees F (112 - 115 degrees C). Cool to lukewarm.
  2. Gradually beat in enough confectioners' sugar to make mixture thick enough to almost hold its shape. Stir in flavoring. Divide into 4 parts. Leave one part white and tint other portions pink, yellow, and green.
  3. To ice petits fours, place them on a cooling rack and spoon the icing/frosting over the top until covered.
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Reviews

Aggie89
57
2/11/2004

Didn't work well for me...was rock hard, even with a candy thermometer. Amount of flavoring to use is not given. What is the "powdered sugar for dusting" for?

Elizabeth Theresa
12
4/10/2006

Frosting went very hard very fast, ended up using a double boiler system to keep it soft enough to work with. No advice or amounts of flavoring to use. Recipie makes a very small amount of frosting.

KATIEDUX36
3
7/27/2008

eww