The secret to this Petit Four Icing is the white chocolate chips that give the cake great coverage and tastes amazing! Best part is it can be re-used after the petit fours have been dipped. Once the excess runs off, just let it firm up and you can peel it off and put it back into your bowl to re-melt!
After posting this Petit Four picture on Facebook today, I had someone ask about the icing. Honestly… it’s what I struggle with the most, but I do like this recipe… I just haven’t perfected my usage of it! UPDATE: See my full tutorial and recipe for How to Make Perfect Petit Fours here (perfect taste… still haven’t mastered the looks yet!).
So, here’ s a quick post (because you asked!) for how I’m currently making Petit Four Icing. I’ve tried several recipes over the last few years and this recipe is my favorite so far!
The secret is white chocolate chips
I think the secret to this icing is the added white chocolate chips. The petit four icings that I used before this one were too translucent and didn’t really cover the cake very well. I really wanted my petit fours to look white – and the added chocolate does that!
Now – I told you on Facebook and I’m telling you again… I really wish I could make my petit-fours look as good as they taste. None of them are the same size. None of them are the same height. Look at this picture… I was not kidding:
I also couldn’t figure out how to get the icing to cover on all sides…. maybe I just don’t work fast enough?? Anywho – I appreciate all of your kind comments on Facebook, but really… I need to improve! New video in my tutorial, How to Make Perfect Petit Fours, shows you how I dip them now!
Use a double boiler for best results
OH – I should also tell you that I use a make-shift double boiler method to make this icing (see my methods here). It may or may not be the “best” way to make this kind of icing, but it keeps me from scorching it and it keeps the icing warm enough that it doesn’t set up in the bowl (because with petit fours, I work sloooooooow!!!!).
However, even though the icing stays warm and fluid and it tastes amazing… it’s still a MESS! If anyone can give me tips on making petit fours without making a mess – please SHOUT IT OUT in the comments!!
UPDATE: See my full tutorial and recipe for How to Make Perfect Petit Fours here (perfect taste… still haven’t mastered the looks yet!).
Last thing – then the recipe – I promise! I mentioned last week that I watched the Craftsy class, Mini Cakes, Many Ocassions and that there is a whole lesson (or two) on making petit fours!
Well, that class is a wealth of information if you want to learn to make petit fours! Mini Cakes, Many Ocassions includes videos, recipes and loads of tips! I absolutely learned tons of great tips from it… I just need to watching it again to master some of what I learned!! 😉
Tell me!! What do you struggle with? Do you have a fool-proof method for making petit fours? Wanna share!?! Please!! Pretty Please!!!
So now… on with the recipe!!Print
This Petit Four Icing’s secret is the white chocolate chips that give the cake great coverage and tastes amazing! Best part is it can be re-used after the petit fours have been dipped. Once the excess runs off, just let it firm up and you can peel it off and put it back into your bowl to re-melt!
- Start by bringing a pot of water to boil, then placing a larger glass bowl over it. You’ll do all of the recipe in the glass bowl!! THIS is my “double-boiler”.
- In the glass bowl, whisk together the confectioners’ sugar, water, corn syrup and extracts.
- Continue whisking or stirring the until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon, but not so thin that it all runs off the cake! You can also check the temperature and when it reaches 92° F, it’s good.
- When it’s ready, add in the white chocolate chips and stir until melted. I like to turn down the heat but keep my water steaming underneath as I work to keep the icing from setting up!
- Now – there are many ways to coat petit fours (dip, drizzle, pour the icing, etc.) and I can’t tell you what’s best! You can see several methods in the Mini Cakes, Many Ocassions Craftsy Class, but for me, I like to dip the cake while it’s frozen.
- I put a cooling rack that I set over a cookie sheet that is lined with wax paper (also shown in the Craftsy Class) then I put the frozen cake onto a skewer, dip into the icing, then remove the skewer by putting it through the holes of the cooling rack and pulling it out once the cake is on the rack.
- I have a video of this process on my updated post, How to Make Perfect Petit Fours
You can eliminate or substitute different extracts to suit your recipe/tastes. I think lemon extract would also make an amazing icing!!
- Category: Desserts
Keywords: petit fours, icing, recipes, fondant, hardens, poured