Petits Fours Icing

    20 min

    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.

    40 people made this

    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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    Reviews & ratings
    Average global rating:

    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)