This simple yet elegant icing is the secret to professional-looking petit fours. By cooking granulated sugar with cream of tartar, you create a stable syrup that won’t weep or melt easily under warm hands. The result is a smooth, white coating that dries to a pleasant, slightly crisp finish. It’s ideal for covering small cakes, cookies, or fruit pieces for parties and tea time. Unlike buttercream, it adds no heavy fat, letting the flavor of the cake shine through. Just whisk in vanilla for a classic aroma. Store in a cool, dry place to maintain that perfect glossy sheen.
Petits Fours Frosting
Description
This simple yet elegant icing is the secret to professional-looking petit fours. By cooking granulated sugar with cream of tartar, you create a stable syrup that won't weep or melt easily under warm hands. The result is a smooth, white coating that dries to a pleasant, slightly crisp finish. It&# 226;ÂÂs ideal for covering small cakes, cookies, or fruit pieces for parties and tea time. Unlike buttercream, it adds no heavy fat, letting the flavor of the cake shine through. Just whisk in vanilla for a classic aroma. Store in a cool, dry place to maintain that perfect glossy sheen.Ingredients
Directions
-
Combine granulated sugar, cream of tartar, and hot water in a heavy-bottomed saucepan.
-
Heat the mixture over medium heat, stirring gently until the sugar is completely dissolved.
-
Bring to a boil and cook without stirring until the syrup reaches the thread stage (230ðF / 110ðC).
-
Remove from heat and let cool until lukewarm.
-
Stir in vanilla extract and use immediately to glaze cooled petit fours or cakes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 466.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 120.4g41%
- Dietary Fiber 0.2g1%
- Sugars 120.1g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a candy thermometer to ensure accuracy; the syrup should be clear and form a thin thread when pulled between your fingers.
If the icing becomes too thick as it cools, add a few drops of hot water and stir gently.
Best used immediately after preparation. Any leftover icing can be stored in an airtight container for up to 3 days, but may need reheating and thinning with water before reuse.
