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Petits Fours Frosting

SUBMITTED BY: Carol

"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."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 1 star rating.
Read Reviews (3)
Original recipe yield 1 cup frosting

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup white sugar
  • 1 dash cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 1 drop red food coloring
  • 1 drop green food coloring
  • 1 drop yellow food coloring
  • 1/4 cup confectioners' sugar

DIRECTIONS

  1. 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.
  2. 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.
  3. To ice petits fours, place them on a cooling rack and spoon the icing/frosting over the top until covered.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2004 by Aggie89
Didn't work well for me...was rock hard, even with a candy thermometer. Amount of flavoring... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2006 by Elizabeth Theresa
Frosting went very hard very fast, ended up using a double boiler system to keep it soft... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2008 by KATIEDUX36
eww MORE


 
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Nutritional Information
Petits Fours Frosting

Servings Per Recipe: 8

Amount Per Serving

Calories: 112

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 37mg
  • Total Carbs: 29g
  •     Dietary Fiber: 0g
  • Protein: 0g

VIEW DETAILED NUTRITION

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