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Ingredients
| granulated sugar: 1 cup |
| cream of tartar: 1 dash |
| salt: 1/8 tsp |
| water: 1/2 cup |
| red food coloring: 1 drop |
| green food coloring: 1 drop |
| yellow food coloring: 1 drop |
| powdered sugar (unsifted): 1/4 cup |
Petits Fours Frosting
Credit: AllRecipes
User rating:
"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."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- 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.
- 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.
- To ice petits fours, place them on a cooling rack and spoon the icing/frosting over the top until covered.