Poured Fondant Petit Four Icing
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"A beautiful, shiny petit four icing with a hint of butter in the taste. Simple, easily colored, and a bit more opaque than most petit four icings. It can also be used on larger cakes if desired, but the sides of the cake will sometimes get a bit lumpy, so it's not something you'd want to use for large cakes on display. You may add food coloring, if desired."
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Ingredients27 m servings 469 cals
Original recipe yields 10 servings
- Prepare a double boiler over medium heat; bring 2 inches of water in the lower pot to a simmer. Sift confectioners' sugar and salt into the top of the boiler. Add corn syrup and 1/2 cup warm water; whisk until well blended. Stir with a spatula until icing is completely smooth and an instant-read thermometer registers no higher than 105 degrees F (40 degrees C), about 5 minutes.
- Stir butter flavoring, almond extract, and vanilla extract into the icing. Keep stirring until icing takes on a glossy sheen and flows easily off of the spatula, about 2 minutes. Remove from heat.
- Cook's Notes:
- After removing icing from heat, ladle over petit fours, working in small circles from the center of the cake to the outer edges. If doing several cakes at once, it's sometimes easier to put icing in a large measuring cup with a spout and pour icing that way. Allow icing to set until cool.
- Icing may be used alone over light-colored cakes, or you may use a thin layer of buttercream between the cake and the icing for a more opaque appearance.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of calories. The actual amount of calories consumed will vary.
Per Serving: 469 calories; 0.1 g fat; 120.2 g carbohydrates; 0 g protein; 0 mg cholesterol; 27 mg sodium. Full nutrition