Petits Fours Icing
A fondant style petit four icing that can be easily coloured or flavoured. Pour over petits fours, and then decorate them with nuts, candied fruit or coconut.
Ingredients
Serves: 48
- 400g caster sugar
- 1/8 teaspoon cream of tartar
- 250ml water
- 200g icing sugar, or as needed
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- In a saucepan, stir together the caster sugar, cream of tartar and water. Bring to the boil over medium-high heat, and cook without stirring until the temperature is between 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 icing sugar about 50g 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 icing sugar as needed to get a good pouring consistency. Use while warm, or reheat over simmering water. Keep covered with cling film when not in use to prevent a crust from forming on the top.
Note:
Use with this Petits Fours recipe.
How to make fondant icing
Watch our How to make fondant icing video to see how easy it is, step-by-step!
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Reviews & ratings
Average global rating:
(9)
Reviews in English (8)
- 26 Nov 2012
- 26 Nov 2012
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. - 11 May 2009 (Review from Allrecipes US | Canada)
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