Petit Four Icing
- 6 cups powdered sugar, sifted
- 1/2 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3/4 cup white chocolate chips
- 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. Note… you can eliminate or substitute different extracts to suit your recipe/tastes. I think lemon extract would also make an amazing icing!!
- 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 then 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 spoon it over the top.
- I put my frozen petit fours on a cooling rack and I set that over a cookie sheet that is lined with wax paper (also shown in the Craftsy Class then I just spoon the icing over the top to cover the cakes!
- I actually took some pics of part of this process but I’m ages away from posting those, so if you’re in a hurry… you’re much better off with the class!
Keywords: petit fours, icing, recipes, fondant, hardens, poured