Petits Fours Frosting
- 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.
Per Serving: 112 calories; 0 29 0 0 36 Full nutrition
ReviewsRead all reviews 3
Didn't work well for me...was rock hard, even with a candy thermometer. Amount of flavoring to use is not given. What is the "powdered sugar for dusting" for?
Frosting went very hard very fast, ended up using a double boiler system to keep it soft enough to work with. No advice or amounts of flavoring to use. Recipie makes a very small amount of frost...