Petits Fours Icing

    Petits Fours Icing

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    About this recipe: 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.

    Serves: 48 

    • 400g caster sugar
    • 1/8 teaspoon cream of tartar
    • 250ml water
    • 200g icing sugar, or as needed

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. 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.
    2. 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.


    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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